Tomato-Marinated Pork Shashlik

Juicy and flavorful, the best for a picnic! Pork shish kebab in tomato juice will conquer both you and your loved ones. Due to the fact that the meat is marinated in juice, it becomes indescribably tender, rich, and tasty.
cook time: 5h
Hazel Farrow
Tomato-Marinated Pork Shashlik

Nutrition Facts (per serving)

222
Calories
18g
Fat
1g
Carbs
14g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Salt to taste
Parsley to taste
Pork 1500 g
Dry spices to taste
Tomato juice 1 cup

Recipe instructions

Step 1

Step 1
How to make shish kebab from pork in tomato juice? Prepare all the products listed in the recipe. Instead of parsley, you can use fresh oregano, basil or cilantro. If you take several herbs at the same time, it will make the finished kebab even tastier. Rinse the meat and pat dry with paper towels. Cut the pulp into medium-sized pieces.

Step 2

Step 2
Place the pork in a large container that is easy to marinate. Sprinkle dry spices on top. I usually use a ready-made mixture for marinating meat. Pepper and salt to taste.

Step 3

Step 3
Peel the onion. Rinse the onion and herbs under running water.

Step 4

Step 4
Add greens and onions to a blender bowl. For convenience, chop the parsley and onion into large pieces.

Step 5

Step 5
Pour tomato juice into the bowl.

Step 6

Step 6
Mix everything thoroughly to a homogeneous thick mass.

Step 7

Step 7
Pour the contents of the blender bowl into the meat.

Step 8

Step 8
Mix everything well so that each piece is in the aromatic tomato marinade. Cover the container with the pork with cling film or a lid and refrigerate at least overnight. I sometimes leave it on the bottom shelf (where the temperature is lower) for a longer period.

Step 9

Step 9
Thread the finished marinated meat onto skewers. Try to remove the tomato marinade from all the pieces with your hands, otherwise it will start to burn during cooking, which will spoil the appearance of the finished dish. I often partially rinse the tomato and herbs in cold water. Overnight, the pieces perfectly absorb all the aromas of spices and herbs and the kebab turns out very tasty.

Step 10

Step 10
Place the skewers on the grill.

Step 11

Step 11
Turning occasionally, fry the kebab until done. You can check readiness by making a cut with a thin knife on the largest piece. If you see clear juice, then the kebab is ready!

Step 12

Step 12
Do not overcook the pork over the coals, otherwise it may become dry and tough.

Additional rubrics

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