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Shashlik on an onion bed

Author
Cookinero 22 Mar 2025
4960
Shashlik on an onion bed

Shashlik in the oven on an onion bed takes quite a long time to cook. But the result is worth it! Juicy, tender and flavorful pork shashlik is guaranteed. The secret of cooking is in the onion bed: the onion should be large and onion-like. When choosing meat, take the most tender part of the carcass - tenderloin or loin. If you follow all the cooking steps correctly, the shashlik will turn out piquant and with a fragrant crust, as if it had just come from the grill.

How to cook Shashlik on an onion bed

Step 1

Shashlik on an onion bed

Marinate the pork. To do this, cut the meat into small pieces. Add the pepper mixture, seasoning for meat, 1 tablespoon of vinegar and lemon juice. Mix and marinate in the refrigerator for 2 hours.

Step 2

Shashlik on an onion bed

Marinate the onion. Cut the onion into rings, add 2 tbsp vinegar, 1 tbsp sugar, 4 tbsp water. Leave to marinate for 1 hour.

Step 3

Shashlik on an onion bed

Proceed to baking the meat in the oven. To do this, prepare a baking sleeve, tie it on one side and put the marinated onion on the bottom. Put the meat on top. Tie the sleeve on the other side, make 3 punctures on top of the sleeve. Put it in the oven preheated to 190 °C to bake for 25 minutes.

Step 4

Shashlik on an onion bed

After 25 minutes, remove the sleeve and cut it open, bake the meat for another 10 minutes in the open position.

Shashlik on an onion bed - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute pork with chicken (thighs or breast). Adjust cooking time to 20-25 minutes total as chicken cooks faster. Ensure internal temperature reaches 75°C (165°F).
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) for 5-8 minutes to maintain texture.
For a vegetarian version, replace pork with firm tofu or portobello mushrooms. Marinate using the same spices and reduce baking time to 15-20 minutes.
Pair with grilled vegetables, pita bread, or a fresh cucumber-tomato salad. The pickled onions also go well with rice or mashed potatoes.
Yes, freeze pork in the marinade for up to 1 month. Thaw overnight in the refrigerator before cooking. For best results, freeze before marinating onions separately.
Puncturing the sleeve allows steam to escape, preventing sogginess while keeping the meat tender. It helps achieve a balance between steaming and roasting.
Absolutely! Lime juice works equally well and adds a slightly tangier flavor. Use the same quantity (1 tablespoon) as the recipe specifies.
Add 1/2 teaspoon of chili flakes or cayenne pepper to the meat marinade. Alternatively, serve with a spicy dipping sauce or fresh chopped chilies.

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