Oven-Baked Shashlik

This shashlik recipe is very simple, yet the taste is unforgettable! The meat turns out soft, juicy, and flavorful, very similar to traditional shashlik. A great dish to feed a large group. It's not too much trouble, and everyone will be well-fed and satisfied. Overall, highly recommended!

Pork Meat

6.3 lbs (shoulder, can also use neck or loin)

Yellow Onion

11 medium onions

Shashlik Seasoning

2 tbsp (or any other seasonings of your choice)

Black Pepper

1 tsp (or pepper blend)

Lemon

0.5 pc (juice)

Vinegar

100 ml (9%)

Sugar

3 tsp

Salt

1.5-2 tsp

To prepare oven-baked shashlik, wash the meat, remove excess moisture with paper towels, and cut it into standard pieces (around 4x4 cm, like for shashlik).

Place the meat in a bag, you can cover it with plastic wrap and gently pound it on both sides. Do not overdo it!

Take 4 onions and blend them using a blender, or you can also use a grater or meat grinder.

Add the onions, pepper, and shashlik seasoning to the meat. Mix everything well, gently knead with your hands, and refrigerate to marinate for 3-4 hours (overnight is also an option).

One hour before cooking the shashlik, prepare the onions. Slice the remaining 7 onions into half rings, pour boiling water over them (water should cover the onions). Add vinegar, sugar, and lemon juice. Let the onions marinate for one hour.

Take an oven bag and tie one end. Drain the water from the onions, place them in the bag, and spread them out (prepare a "bed" for the meat). Remove the meat from the refrigerator, season with salt (I use 1.5-2 tsp), mix it, and place it evenly on top of the onions.

You can adjust the amount of salt according to your taste.

Tie the bag and put it in the preheated oven at 200 degrees for 1 hour. Then, cut open the bag and return the meat to the oven for another 30 minutes to brown.