Shish kebab in an electric shashlychnitsa

Shish kebab cooked at home! In the summer, most families and large companies go to the countryside for kebabs. Pieces of meat cooked on the grill are adored by all Russians. However, sometimes in winter you want to taste shish kebab. Then the electroshashlychnitsa comes to the rescue.

Nick

The author of the recipe

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Composition / ingredients

Servings:

Pork

Onion

Mayonnaise

Vinegar

Spices are dry

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 37 % 13 g

Fats 57 % 20 g

Carbohydrates 6 % 2 g

241 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
Prepare all the ingredients for cooking shish kebab at home. Shish kebab can be prepared from different parts of pork: shoulder blades, neck, tenderloins. For lovers of juicy kebabs, it is better to choose a pig's neck, since there are fat veins in it that will not allow the meat to "dry out". I prefer lean pork more, so I chose pork shoulder.
Step 2:
Pork meat is thoroughly washed, dried with paper towels and cut into small cubes. If the pieces of pork are large, then rotating in the electric oven, they will burn, as they will be too close to the heating element.
Step 3:
Peel the onion and cut into small cubes. The onion is chopped finely so that during the rapid process of marinating the shish kebab, the onion gives off its flavor.
Step 4:
Put the pieces of meat in a bowl, add finely chopped onion, pour vinegar, spread mayonnaise and season with spices and salt. Mix everything with your hands and let the shish kebab marinate for 20 minutes.
Step 5:
After 20 minutes, turn on the electric oven and let it warm up. At this time, we string pieces of meat on skewers. When the heating element gets hot, we install the skewers with meat in the electric oven and close it with a casing. Then the meat will cook itself. The electric appliance itself will slowly turn the skewers, and the meat will be evenly cooked from all sides.

Of course, such a shish kebab cannot be compared with a shish kebab cooked on coals. However, in my opinion, this is not a bad alternative.
To make the meat more juicy, when cooking, you can pour the shish kebab with the resulting fat several times with a teaspoon, which flows into the cups.
In order for the barbecue to get the smell of smoke, you can pour 1 spoonful of liquid smoke into the cups of the electric shashlychnitsa. But in this case, the barbecue should not be watered with fat juice and smoke in any case. I'm not sure about the usefulness of this seasoning.