Pork tandoor kebab

Step-by-step cooking

1. Step 1:

   

   How to fry a pork kebab in a tandoor? First of all, prepare the meat. Which part of pork is better to use? The juiciest and most delicious shish kebab will come out of the neck. It is moderately greasy and soft. An incomparable shish kebab is obtained from fresh meat that has not been frozen. Cut the meat into small pieces of the same size.

2. Step 2:

   

   Prepare the rest of the products. Peel the onion. Rinse the basil and onions in clean water.

3. Step 3:

   

   Put the pork in a deep bowl or saucepan. Cut the onion into rings or half rings of medium thickness. Lightly remember the onion in your hands so that it will let the juice and add to the meat.

4. Step 4:

   

   Pour in the soy sauce. Remember the basil sprigs with your fingers and add them to all the other ingredients. Add salt to taste. Salt may not be needed, since soy sauce itself is salty. Add ground black pepper and dry spices for the meat. Well, if you have a ready-made mixture for kebabs, use it too.

5. Step 5:

   

   Mix everything thoroughly, mixing the meat with onions and herbs in your hands. Cover the cup with plastic wrap or a lid and send it to the refrigerator to marinate. The longer the meat stays in the refrigerator, the more fragrant and delicious the barbecue will turn out. I usually leave at least overnight.

7. Step 6:

   

   Ignite the tandoor. Heat it for a while, constantly throwing firewood. When the walls of the tandoor turn white and there will be enough coals inside, you can start cooking. I usually burn wood for about 1-1.5 hours.

8. Step 7:

   

   Meanwhile, put the meat on the skewers. Do not stick the pieces too tightly together, otherwise there is a risk that they will fry badly inside.

9. Step 8:

   

   Send the skewers to the tandoor on a special nozzle or in the slots in the lid of the tandoor. Close the blower and the lid. Leave in this way until the kebabs are fully cooked. The cooking time can be different, much depends on the model and size of the tandoor, the amount and degree of heat of the coals, and so on.

10. Step 9:

    

    After 15 minutes, check the piece of meat by making an incision on it. If you see a clear juice, then everything is ready! It took me 30 minutes to bring the pork to readiness.

11. Step 10:

    

    Serve fragrant tandoor kebab hot with fresh vegetables and salads, favorite sauces and pickles!