How to cook shashlik without grill

Ingredients

• 1.5 kg Pork Shoulder (trimmed of excess fat, cut into 1.5‑inch cubes)
• 2 large Onion (peeled and sliced thin for the marinade)
• 4 pieces Garlic Cloves (minced)
• 2 Tbsp Vegetable Oil (neutral oil for the marinade)
• 2 Tbsp Red Wine Vinegar (adds acidity to tenderize the meat)
• 2 tsp Paprika (sweet or smoked, according to preference)
• 1 tsp Ground Cumin
• 1 tsp Dried Oregano
• 1.5 tsp Salt
• 1 tsp Black Pepper (freshly ground)
• 8 pieces Wooden Skewers (soaked in water for 30 minutes to prevent burning)
• 120 ml Water (placed in the bottom of the roasting pan to create steam)

Instructions

1. Cube the Pork

   Trim excess fat from the pork shoulder and cut into uniform 1.5‑inch cubes.

   Time: PT10M

2. Prepare the Marinade

   In a mixing bowl combine sliced onion, minced garlic, vegetable oil, red wine vinegar, paprika, cumin, oregano, salt, and black pepper. Mix well.

   Time: PT5M

3. Marinate the Pork

   Add the pork cubes to the bowl, toss to coat thoroughly, then transfer to a zip‑top bag or covered container. Refrigerate for at least 48 hours, turning once halfway through.

   Time: PT2D

4. Soak Skewers

   Place wooden skewers in a bowl of water and let soak for 30 minutes.

   Time: PT30M

5. Preheat the Oven

   Preheat the oven to 180°C (350°F) using the convection or “air‑circulate” setting.

   Time: PT10M

   Temperature: 180°C

6. Thread the Skewers

   Thread the marinated pork cubes onto the soaked skewers, leaving a small gap between pieces for even heat flow.

   Time: PT5M

7. Prepare the Roasting Pan

   Place a shallow roasting pan on the middle rack, add 120 ml (½ cup) water to the bottom, and line the top with a wire rack or place the skewers directly on the pan.

   Time: PT3M

8. First Baking Phase

   Arrange the skewers in the pan, close the oven door, and bake for 15 minutes at 180°C.

   Time: PT15M

   Temperature: 180°C

9. Increase Heat for Char

   Without opening the oven, raise the temperature to 220°C (425°F) and continue baking for another 15 minutes, or until the meat is browned and the internal temperature reaches 71°C (160°F).

   Time: PT15M

   Temperature: 220°C

10. Rest and Serve

    Remove the skewers, let them rest on a plate for 5 minutes, then serve with fresh herbs, sliced onions, and crusty bread.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

5 g

Fat

25 g

Fiber

1 g