Shashlik is everyone’s favorite dish which, as a rule, we are used to eating in the summer, when the weather is good and there is an opportunity to go out into nature and build a fire to fry meat. Indeed, we cook shish kebab on a grill over an open fire using either wood or coal. But all this does not mean that we can cook barbecue only when the weather is good, because in the oven at home you can cook barbecue no worse than over a fire. This is very convenient and when you serve your guests barbecue prepared at home, they will be pleasantly surprised. In today’s article we will share with you how to cook shish kebab in the oven so that its taste is no worse than that cooked over a fire.

First of all, you should choose the meat for our kebab, because this is what determines how our dish will turn out. You can choose any meat: chicken, veal, pork. It all depends on which one you like best. If you take pork meat, then the neck is best suited for a tasty kebab, in this case you will get a very juicy kebab. You need to cut the meat into cubes 4 cm in size. Try very hard to make all the pieces the same size so that the whole kebab is cooked evenly.

The second important point, which should also be given enough attention, is marinating the meat. For marinating, use the following ingredients: onion, mustard, salt, pepper, oregano, curry. The mustard will make the meat very soft, just don’t overdo it, otherwise it will overwhelm the taste of the meat. The onion can be cut into rings or grated on a fine grater, in which case the meat will absorb the taste and aroma of the onion even better. Mix the spices and grind them a little in a mortar to release the aroma of the spices even more. After adding all the spices to the meat, massage it thoroughly, then the meat will be softer.

Now we move on to baking the kebab. Prepare chopsticks with a sharpened tip in advance, this will make it easier to put on the meat. Preheat the oven to 250 degrees and place our kebab in it. Place sticks with meat on the highest level, then the meat will cook from all sides and will not burn from below. It is very important to turn the kebab several times so that the crust is on all sides. Cooking shish kebab takes about an hour and a half over medium heat. If you are not sure that the meat has already cooked enough, remove a large piece and cut it, if there is no blood inside, then the meat is ready.