Shashlik Kebab – prepared on a grill outside – is always a winner. But if you don’t have the time – you can always prepare an amazing shashlik kebab at home – in the oven. This recipe will show you how to make it tasty and flavorful. A very easy recipe, just 15 minutes of preparation ! As I mentioned – I am using the oven this time. But you can also use Ninja Grill instead, the result will be even better ! Soon we will post many great and tasty keto recipes prepared with Ninja Grill ! Stay tuned!
To season the meat I am using smoked salt, paprika and cumin. You can add other spices as well. I am also adding a little bit of liquid smoke to add amazing smokey flavor and smell to it. Some people avoid it because they think it’s unnatural – “chemical”. But the truth is – liquid smoke is natural, and there is no reason to avoid it. I am not saying to use it daily, but when needed. Below you can find more information about it.
- 10 Bamboo skewers
- 1 Aluminum baking tray
- 2 pounds Turkey meat
- Seasonings and spieces : smoked salt, paprika,cumin
- 1 teaspoon Baking soda
- 1 teaspoon Liquid smoke
- 1 Red bell pepper (you can also mix other colors in)
- Cut the turkey meat into 1"x1" cubes (2.5cmx2.5cm).
- Cut the bell pepper into small pieces.
- Mix the spices and baking soda with teaspoons of liquid smoke . Place the meat into a bowl and mix it with the seasoning. Let it marinate overnight - or cook as is.
- Now you need to skew the meat on the bamboo skewers, combining the bell pepper pieces. Place everything on the aluminum baking tray (this way air can circulate around the meat when cooking in the oven).
- Cook in the oven for 15-20 minutes (365F - 185C, turbo mode)
Comment below and let me know what you think of this recipe.
Using Liquid Smoke
Smoking is an ancient food preservation technique. It was historically used to flavor and preserve all kinds of meat. Traditionally, smoking involves the generation of smoke by burning corncobs, hardwoods, mesquite trees, and other woods. Then, transferring the smoke phase into the smokehouse and various meat products. Today, meat is indeed still naturally smoked (making it super delicous), but there is another type of smoke widely used – it’s called liquid smoke. I use it in many keto recipes – it adds an amazing flavor (there are many kinds of liquid smoke – made from different trees – giving different flavors).
Liquid smoke is made from actual smoke ! Companies use woodchips – burning them at high temperatures, and then collecting the smoke in a condenser. The smoke phase is cooled and then captured in water. Vast majority of companies filter it to remove tar and other components which we definitely want to avoid. The liquid we get in this process – is liquid smoke!
For this recipe – I am adding about 1.5 teaspoons of liquid smoke per 2 pounds of meat. Don’t over-use it – because too much will make the food disquesting instead of nicely smoke flavored.
To make the meat tender – I highly recommend marinating the meat with baking soda overnight. About one teaspoon of baking soda per 2 pounds of meat. We are using turkey meat for this Shashlik Kebab recipe, which is pretty tender to start with. But by adding baking soda (and letting it sit overnight) – we make it even more tender and tasty. By the way, you can use this method to make beef meat more tender as well. The important thing to remember is to not use too much baking soda – it does have a taste. That’s why some people recommend washing the meat after using baking soda.
I hope you liked this shashlik kebab recipe. Make sure to check out other tasty and easy keto recipes on KetoAndEat. Like our page on Facebook so you won’t miss the new recipes posted weekly. On our website you can also find many organ meat recipes (like this cod liver salad recipe), as well as keto desert recipes. If you have any questions or suggestions – feel free to comment below.