Pork Shashlik on a Baking Sheet in the Oven
Delicious and simple, no grill needed! Oven-baked pork shashlik turns out just as tasty as over coals. The only difference is the missing smoky aroma—but you can add that with liquid smoke if you wish!
Updated : 25 August, 2025
Easy
More than 1 hour.
Ingredients
600 grams
Pork
2
Onion
1 teaspoon
Basil
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
For pork, choose neck or tenderloin. This kind of meat won’t dry out after baking.
Step 2
Cut the meat into small cubes, about 1.2–1.5 inches (3×3 or 4×4 cm).
Step 3
Peel onions, rinse with cool water, and chop finely. Mash the chopped onion with your hands to release juice. Add the onion to the meat bowl. Also add meat spices and dried basil (or replace with any aromatic dried herbs). Mix everything and let it marinate for 2-3 hours.
Step 4
Wooden skewers work well for this. While the meat marinates, soak the skewers in water so they won’t burn during baking.
Step 5
At the end of marinating, add salt to the meat and mix. Thread the meat onto skewers and place them on a baking sheet designed so that the skewers stay lifted above the surface. Put into a preheated oven at 200 °C (390 °F) and bake for 25-30 minutes, depending on your oven.
Step 6
When the shashlik is browned, transfer to a serving plate and bring to the table. Enjoy your meal!