Cooking description:
The drainage of fat due to the vertical placement of skewers makes it irrelevant to cook beef, chicken, rabbit in a tandoor - the shish kebab turns out to be too dry. But the pork in the tandoor is just right! The meat turns out to be moderately fat, moderately dry - in short, ideal.
I will not bore you with long stories about what a delicious dish this is - I will just tell and show you how to cook barbecue in a tandoor. And how tasty it is - you will find out for yourself if you cook it:)
Purpose: Outdoors
Main Ingredient: Meat / Pork
Dish: Hot dishes / Barbecue
Ingredients:
- Pork - 2 Kilograms
- Onion - 0.5 Kilogram
- Tomato juice - 1 Liter
- Salt - - To taste
- Spices - - To taste
Servings: 5-7
How to cook "Shashlik in a tandoor"
Peel the pork from films, cut into portions, rinse, dry slightly.
Fold into a saucepan, sprinkle with onion rings, and pour over the marinade: mix tomato juice with salt and spices. You don't need to put anything else in the marinade - good meat will "make itself". Mix thoroughly and put in a cold place for several hours. Ideal for the night.
We take out the pieces of meat from the marinade and string them tightly on skewers. In no case should they "drive" - they can fly off the skewers into the coals. Alternatively, make a limiter on each skewer, for example, of wire.
We hang the skewers in the tandoor. We bake until tender, periodically pouring marinade or sprinkling with wine.
Let's eat and enjoy!