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Oven Pork Shashlik on Skewers
Instructions
I prepare the ingredients. Tomato juice can be replaced with fresh tomatoes grated on a coarse grater (about 200 g). The peeled potatoes go in cold water and into the fridge until needed — prevents browning of cut surfaces.
I cube the pork into 4 cm pieces — slightly smaller than typical outdoor shashlik because the oven environment is more controlled and smaller pieces cook through more evenly.
I cut the onion into thick half-rings. Thick rings hold their shape on the skewer; thin rings disintegrate.
I transfer pork and onion to a wide bowl.
I add salt and shashlik seasoning, mix, then press the onions with my hands to release their juice. The onion juice is part of the marinade.
I pour the tomato juice over the meat — its acidity tenderises the pork and adds depth to the marinade.
I mix again and compact the meat-and-onion-and-juice mixture firmly with my hands.
I press everything down with a plate (keeps meat submerged in marinade) and refrigerate at least 3 hours. Overnight is even better for deeper flavour.
I soak the wooden skewers in water for 15 minutes (prevents burning in the oven). Meanwhile, I preheat the oven to 190 °C.
I cut the potatoes into fairly small pieces (matching the meat size) so they cook through in the same time as the meat. I place in a greased baking dish and season with salt.
I thread the meat onto the soaked skewers, alternating pork cubes with onion pieces. Standard skewer holds 5 meat pieces — don't overload.
I scatter the remaining onion among the potato pieces in the baking dish.
If the skewers don't span the dish on their own, I lay 3 long sticks (chopsticks, dowels) across the dish edges as supports for the meat skewers to rest on.
I lay the meat skewers across the supporting sticks (or dish edges). Into the 190 °C oven for 35 minutes. In the last 5-7 minutes, I turn on the grill setting with fan circulation — this gives the surface that nicely browned outdoor-shashlik character.The oven shashlik is ready. I serve it hot with the potatoes-and-onions from underneath, plus fresh herbs and pickled vegetables. The meat is juicy with a subtle char that mimics real shashlik; the potatoes have absorbed the meat-juice drippings and are intensely flavoured. A complete meal in one dish — picnic in the kitchen on a rainy day.Try it, enjoy your meal!
Tips
- 1
PORK NECK IS THE GOLD STANDARD. Pork neck (sometimes called pork shoulder or Boston butt) is the traditional shashlik cut for good reason — abundant fat marbling keeps the meat juicy through the high-heat roasting. Pork loin works but tends to dry out; pork shoulder is too sinewy without long braising. If using non-neck cuts, look for visible white fat marbling in the meat.
- 2
THE POTATO BED IS BRILLIANT. Putting potatoes underneath catches every drop of rendered fat and meat juice that would otherwise be lost. The potatoes essentially confit in the meat fat — incredibly flavoured. Don't skip this layer; even if you don't normally eat potatoes, the dish needs something underneath to absorb the drippings. Other vegetables (carrots, parsnips, sweet potato chunks) work as substitutes. For another oven-roasted pork preparation worth comparing, see Pork Tenderloin Baked in the Oven.
- 3
WET WOODEN SKEWERS PREVENT FIRES. The 15-minute water soak is the easy trick that prevents skewer-end charring. Without the soak, exposed wooden skewer ends ignite at 190 °C oven heat — not dangerous (the dish contains the small flames) but unsightly. Bamboo skewers soak faster than thicker wooden skewers; 15 minutes is plenty for either. Metal skewers don't need soaking but heat up dramatically — handle with oven gloves.
- 4
ADJUST THE MARINATING TIME. 3 hours is the minimum for tomato-juice marinades — less and the flavour stays surface-only. Overnight (8-10 hours) gives the deepest penetration and most tender meat. Beyond 24 hours the meat starts breaking down and becomes mushy. The 3-hour minimum is the practical sweet spot. For another pork-and-potato-in-oven preparation worth trying, see Pork Cutlets with Potatoes in the Oven.
FAQ
Can I make this without skewers? +
Yes — the skewers are mainly for visual appeal and convenient serving. Without skewers: cube the meat and lay directly on the potato bed (turning halfway through cooking for even browning). The result is essentially a pork-and-potato bake that tastes 95% the same as the skewered version. Skewers make the dish look more impressive but aren't structural to the technique.
What's "shashlik seasoning"? +
Pre-mixed shashlik (or kebab) seasoning is sold in Russian and Eastern European grocers — typically containing paprika, coriander, cumin, dried garlic, salt, and sometimes dried herbs. Substitute with: 1 tsp paprika + 0.5 tsp ground coriander + 0.5 tsp ground cumin + 0.25 tsp dried garlic powder per 1.5 tsp called for. Or use any meat rub or all-purpose grilling seasoning at the same quantity.
How do I store and reheat leftovers? +
Cooked oven shashlik keeps 3 days in the fridge in an airtight container. The meat slightly toughens on reheating but remains tasty. Reheat gently: 8 minutes in a 180 °C oven covered with foil (best texture), or 60 seconds in microwave at half power (faster but drier). The potato base reheats better than the meat. For meal prep, the marinated raw meat (after step 8) can be kept in fridge up to 24 hours before threading and roasting.
Can I cook this on an outdoor grill instead? +
Yes — return the dish to its barbecue origins. Skip the potato bed (it doesn't work over open flame). Thread the marinated meat on metal skewers and grill over medium-hot charcoal for 12-15 minutes total, turning every 3 minutes. The flavour is more authentic; the convenience is less. The oven version is a year-round indoor alternative; the outdoor grill is the summer-only original.
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