Usually, shashlik (meat barbecue) is referred to an outdoor activity in Russia - meetings with friends in parks, forests, river sides and cooking a meat on charcoals. But what to do if you want to eat a shashlik but the outdoor weather doesn't allow this? Say it's rain, or snowing, or abnormal heat, as it's now in California.
I started to cook it at home and after few attempts, I managed to pick a right temperature and time for cooking a real shashlik in a regular oven and my small kitchen helper air fryer.
First of all, you need to prepare a meat.
On my example, it was a pork, but you can choose any kind of meat which you would prefer: it might be a beef (you would need to double time while marinading it), chicken, lamb, pork or turkey.
- You should cut your meat in chunks 1x1x0.5in (5x5x3sm), add salt, black pepper and chopped onion. Add any marinade and put aside for 30 min - 2 hours.
You can use as a marinade:
- table, apply cider or white/red wine vinegar;
- tomato juice;
- sour grape juice;
- sparkle mineral water;
- kefir;
- any citrus juice;
- sour cream and hot water mix (this an express marinade - you can cut your waiting time at least in 2 times).
For my described attempt I used kefir and orange juice together.
Next step: cooking the meat
- Heat your oven to 300F (150C)
- put your meat in one layer on a baking sheet and bake 15 min the oven (12 min in the air fryer)
- Flip over your meat pieces and increase oven temperature to 400F (200C)
- Bake additional 7 minutes in the oven (5 minutes in air fryer) for making beautiful crusty edges.
Setup your dish with traditional tomato chunks, marinated onion and parsley. You can also add any veggies or sauces.
Bon Appetite!
