Meat on skewers in the oven

Meat on skewers is an excellent candidate for barbecue! The dish is very juicy, melts in your mouth, and the main thing is that you can cook it in your kitchen any day, without waiting for the picnic season.

To prepare the most delicious pork kebab in the oven on beech skewers, I will take a good piece of the neck, cut it into thin strips, lightly beat it and marinate it in soy sauce, mustard, lemon juice, and of course, with spices and garlic. Then I roll any slice into a long tube and thread it onto beech skewers. I will bake all this beauty in the oven - it will turn out so tasty that you will simply lick your fingers. The meat will be juicy, with a wonderful crust, a little salty due to the soy sauce, with a subtle garlic flavor. I hope you will like the recipe for braised meat on skewers, and you will treat yourself to kebabs in any weather, without leaving home!

Ingredients

pork neck – 1 kg
mustard – 1 tbsp. l.
soy sauce – 5 tbsp. l.
lemon – 0.5 pcs.
vegetable oil – 1 tbsp. l.
garlic - 3 teeth.
mixture of ground peppers - 0.5 tsp.
coriander, basil and rosemary - 1 chip each.
sweet paprika – 1 tsp.

Manufacturing

I cut the pork into thin slices - thickness approximately 4 mm, length 15 cm. Such cutting will allow the meat to marinate faster, it will be comfortable to string it on skewers, and baking will take place moderately and will not take much time.

I beat any piece with the flat side of the hammer to a thickness of 2 mm. Under no circumstances should the task be to beat the meat to holes. Having processed the pork with a hammer, I ensure that any layer becomes identically narrow. In addition, the meat fibers will move slightly apart, which means that the marinade will penetrate them better.

For the marinade, combine soy sauce, mustard, lemon juice, and vegetable oil in a bowl. I add spices: sweet ground paprika (for color), a mixture of ground peppers (for spiciness), also basil, rosemary, coriander and garlic, passed through a press (for smell). Marinate the chops for 1 hour. At the same time, I soak the beech skewers in water so that they swell and do not burn in the oven.

I roll any piece of marinated meat into a narrow and long tube and place it tightly together. If there is a visible layer of fat, it is better to leave it on the outside so that the fat melts in the oven.

I pierce the rolled pork with skewers - the entire piece at once, leaving a distance of approximately 2 cm from the edge. The same distance should be between the skewers themselves.

Then I cut it lengthwise with a knife - the meat comes out on skewers, perfectly skewered and of equal thickness.

All that remains is to bake the kebab in the oven. You can cook on a grid or place skewers on the side of a heat-resistant dish. If you cook on a grid, you can use this trick: slip a baking sheet with pieces of smoked lard under the bottom - during baking it will melt and smoke, due to which the meat on the skewers will be smoked, it will smell like a fire. And so that you don’t have to wash off droplets of fat for a long time, I recommend lining the tray with foil.

I cook in the oven, previously preheated to 200 degrees, for 30 minutes. I carefully turn it over several times so that the pork skewers in the oven are baked moderately on all sides.

I serve the dish right away, piping hot. Like any kebab, meat on skewers is perfectly mixed with the freshest herbs and vegetables, pita bread and satsebeli. Bon appetit and a delicious home picnic for you!

Instead of pork, you can use chicken fillet. The manufacturing development and marinade will be literally the same. The only thing that will need to be reduced is the cooking time - chicken on skewers in the oven will be ready in 20-25 minutes. For extra juiciness, I recommend adding strips of smoked bacon, which will give the chicken a smoky smell and a unique taste.

Shish kebab in the oven

Shish kebab with real smoke

. fried on the ninth floor - well, very tasty! I wanted to create a barbecue in a city apartment, on my native ninth floor. Yes, I wanted one, so that it would certainly be with smoke, and with natural smoke, and not be confused with artificial watery “smoke.” I scoured the entire Internet and, as is clear, “he who searches will always find.” And I found it at Dunduk. We prepared it this way more than once and made it for guests for the New Year, the guests were pleasantly surprised, maybe we’ll cook it this time for the New Year.

Shish kebab in a baking sleeve

The recipe is ordinary, I was tormented by doubts - to demonstrate it or not. I dared. Because it’s not always possible to go to the countryside or just have a barbecue for a picnic. There are a lot of options for how to cook shashlik at home, and I suggest this option: bake the shish kebab in a sleeve. I assure you, it turns out to be a very tasty, juicy, crispy kebab. (The marinade is naturally suitable for barbecues outdoors. I highly recommend trying it)

Smoky kebab in the oven

Have you ever had such situations when, getting ready for nature, the other evening you marinated a kebab, collected all the spoons, forks, glasses, blankets and, in anticipation of a wonderful day spent, quietly went to bed, and when you woke up in the afternoon, you discovered a downpour outside the window? Well, either a car that stubbornly won’t start, or friends who urgently need to get to work? So what can you do with barbecue? The first time I simply fried it in a frying pan, the second time I baked it in the oven. As tasty as it is, it lacks the aroma of smoke. So what should we create? Come in, I will share my own version of the upcoming developments...

Shish kebab in a jar

A beautiful method of making shish kebab at home.

Kebabs in the oven

Kebabs for every taste.

Homemade chicken breast skewers

Very tasty chicken skewers. They are made instantly (no need to marinate for several hours). The chicken comes out very warm and fragrant. They say it even looks like pork. I found out the recipe and stole it into my piggy bank from Turkey. I hasten to share with you.

Lula kebab on skewers in the oven

There are a huge number of lula recipes, as well as other recipes from Caucasian cuisine. This recipe has been tested and implemented by me a huge number of times. The juiciness of the meat and the golden brownness of the crust constantly amuses my guests and family. Prepare it and you will be satisfied with the result!

Chicken kebab at home

Tender kebab, pleasant to the taste. This kebab does not have the aroma of a fire, but is very pleasant and tasty.

Homemade kebabs “Autumn feast”

The combination of fresh cabbage with baked skewers in vegetables is simply divine. Invented not by me, but by nature itself!

Pork shish kebab

Shish kebab is marinated in soy sauce and honey. Result: the meat acquires an unusual honey flavor. The dish is easy to make, has an extraordinary taste, and looks aesthetically pleasing.

Shish kebab in the oven - recipe

Barbecue in nature - this is what everyone dreams about when they get out of the house for the weekend with family or friends. But sometimes there is no ability to get out of the city, to the country. Or the warm spring days are still a long way off. This is when recipes for making shish kebab at home come to the rescue. A stovetop oven is the best tool for such recipes. Well, the kebabs in it turn out almost like on a grill, toasted and juicy. It's a pity that there is no smoke smell. Well, this can be corrected with the help of watery smoke added to the meat marinade during production or poured into the pan over which the meat is cooked.

Shish kebab in the oven on skewers

You can cook shish kebab in the oven on wooden skewers. To do this, they need to be soaked in water for half an hour, then greased with oil. We place the marinated kebab (from any type of meat!) on a skewer, and between them we place pieces of lard to make the meat juicy.

The next step is to line the bottom of the baking sheet with foil, and randomly place pieces of lard on it. We will need them to smoke the kebab itself when the lard is rendered.

Place the skewers on the grid. We place the mesh on a baking sheet and place this “work of design art” in an oven preheated to 250 degrees. At such a high temperature, you will need to twist the skewers 1-2 times. If you don’t want to do this, set the oven temperature to 200 degrees, the kebabs will be browned on all sides.

Shish kebab in the sleeve

Shish kebab can also be cooked in a sleeve. To do this, place the skewers with meat in it, only so that they do not touch together. Place the tightly closed sleeve on a baking sheet, pouring a little water into it. Heat in the oven to 170 degrees for 15 minutes. Now you need to take the skewers out of the sleeve and lay them out on the grid. There should be a baking tray under the mesh to collect the juice from the meat. By the way, you can pour a little water and watery smoke onto the baking sheet. Turn on the grill for 20 minutes and fry the skewers until golden brown.

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April 29, 2015 armanch #

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How to cook delicious kebab in the oven: 3 proven methods

If you can’t get out into nature, make a barbecue at home. It won't be any worse.

How to cook shish kebab in the oven: general tips

1. For barbecue, choose the freshest pork, beef, chicken or lamb without skins or membranes. But small layers of fat are welcome: they will make the kebab juicier.

2. Do not cut the meat into very small pieces, otherwise the kebab may turn out dry. The ideal size for meat cubes is about 3–5 cm.

3. In order for the finished meat to be juicy and fragrant, it must first be marinated. Our recipes for good marinades will help you.

Try

Marinade for shish kebab with soy sauce and lemon juice
Spicy-sweet marinade for chicken kebab
Beer marinade for chicken
6 marinades for soft and juicy meat in the oven
7 barbecue marinades that will make any meat tastier

4. The smell of smoking can be achieved using watery smoke. You can add it directly to the marinade, pour it into a baking sheet if you cook shish kebab on skewers, either in the sleeve or on the bottom of the jar. For 1 kg of meat, use 1 teaspoon of watery smoke.

How to cook shish kebab on skewers

Shish kebab on skewers comes out almost as crispy and juicy as kebab from the grill.

Ordinary skewers will barely fit into the oven, so use wood skewers as a candidate. To prevent them from catching fire, soak them in water for 20–30 minutes just before making the kebab.

Then loosely place the marinated meat on the skewers. You can alternate the pieces with onion rings from the same marinade or with other vegetables, for example with tomato slices or bell pepper.

Footage: Cooking together with VegLena / YouTube

Skewers with meat can be placed directly on the oven rack, placing a baking sheet under it so that excess juice can drain there. Either place them on a narrow baking sheet or mold so that the ends of the skewers are placed on the edges of the dish. You will get your own kind of mini-barbecue.

Photos: Natalya Trelistnik / YouTube

In both options, it is better to cover the baking sheets with foil so that you don’t have to wash them for a long time later.

Chicken kebab in the oven should be cooked at a temperature of 200 °C, and kebab from other meats should be cooked at 230–240 °C. Thanks to strong heating, the meat will be covered with a golden brown crust, and the inside will remain juicy: the liquid will not evaporate from it.

Place the kebab in the preheated oven for 20–30 minutes. It may take a little longer, depending on the type and freshness of the meat.

Turn the meat over from time to time and baste it with water or the remaining marinade. You can check the readiness of the kebab by slightly cutting the meat. It must be perfectly baked.

Add sauce

Tomato barbecue sauce with garlic and basil

How to cook shish kebab in a jar

Shish kebab from a jar smells indescribably delicious and comes out very juicy. It will not be as crispy as regular kebab. But if you really want to create an appetizing crust, then after making it you can fry the meat in a frying pan.

Place the pieces of meat on skewers in the same way as in the first method. Then place them in clean, dry 3-5 liter jars. The size of the jar will depend on the length of the skewers and the amount of meat on them. No more than 5 skewers will fit in one jar.

Prepare

Snow-white barbecue sauce with cheese and mustard

How to cook shish kebab in the sleeve

As already mentioned, onions can give meat an indescribably appetizing smell. Now imagine what the smell will be if you use a lot of onions.

For 1 kg of meat, 4–6 large onions are enough, but you can take more. Cut the onion into half rings, place in a colander and pour over boiling water to remove the bitterness. Then add to it 2-3 tablespoons of vinegar, 1-2 tablespoons of sugar, salt to taste and a few tablespoons of water. Leave the onions to marinate for an hour.

Then place the onion in a baking sleeve and distribute it over almost the entire length. Place the marinated meat on top without mixing it with the onion. Tie the bag and make several punctures in it.

Photos: Sveta Dmitrieva / YouTube

Place the baking tray with meat in an oven preheated to 220°C for an hour. To ensure that the kebab comes out toasted, cut the sleeve and leave it in the oven for another 20–30 minutes.

Photos: Sveta Dmitrieva / YouTube

The kebab in the sleeve comes out fragrant and perfectly baked. But it will not get the same crust as meat cooked on the grill.

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Meat on skewers in the oven