Skewered pork meat kebab in the oven

2 servings
1 hour 30 min

How to make skewers from pork meat on skewers in the oven? Prepare all the necessary products according to the list. Defrost the meat if necessary. Transfer it from the freezer to the bottom shelf of the fridge beforehand. Meat cannot be left in a warm place or poured with cold water. From this, its taste will decrease. What part of pork is best for making kebabs? Take pork collars with fat layers. Then the kebab will turn out juicy and soft.

Wash the pork, dry with paper towels. Cut across the fibres into medium sized pieces (about 4cm wide). Transfer them to a deep bowl. Peel the bulb onions, cut into quarters and another half. Finely chop part of the onion. Put all the onions to the meat, salt, pepper and blend everything with your hands to make the onion juice stand out. Cover or tighten the bowl with cling film and refrigerate for 2 hours to marinate.

Soak wooden long skewers in water. This is necessary so that they do not burn in the oven during the baking process. String pork slices and onion wedges alternately on wet skewers.

Place the skewers over the baking tray so that the meat does not touch the bottom of the dishes. As you can see, I also baked vegetables with meat, you can do this too. Preheat the oven to 10-15 degrees in advance (180 minutes before cooking). Note that each oven bakes differently, because the time and temperature may need to be changed.

Send the barbecue tray to the oven and bake the dish until a ruddy crust (approximately 30-40 minutes) forms. It is important to periodically turn the skewers so that the meat browns from all sides. How to check the readiness of the kebab? Cut a piece of meat, if it is not red inside and clear juice flows out, then the dish is ready.