How to cook juicy kebab in a slow cooker

How to cook juicy kebab in a slow cooker?

Shish kebab is one of the favorite dishes in Russia, which begins to be prepared at the end of spring, when it is not so cold to spend outdoor gatherings. But it can also be created at home, although the smell of a fire cannot be imitated by any “watery smoke”. The essence of shish kebab is baking marinated meat into portioned cubes, which is why both an oven and a slow cooker are suitable for making it. The extreme one will prevent the meat from becoming very dry, but how to cook such a complex dish in it?

How to cook shish kebab in a slow cooker correctly?

Before you start writing down recipes in a cookbook, you should familiarize yourself with some basic points that will help you avoid spoiling the food and get a perfect result. Some of them are applicable not only to the slow cooker, but also to other methods of making barbecue - fire, barbecue, oven, microwave. So, what should you not forget?

Do not use frozen meat - it will become rubbery during cooking.
There is no need to marinate anything other than pork with vinegar: it will add extra hardness to dry meats (beef, chicken, etc.). The same goes for lemon juice.
Be sure to soak the meat in the sauce in a glass or clay container: this way you will avoid the nasty aftertaste that the alloy creates.
If the meat is very hard or dry, add kiwi, pineapple or papaya to the marinade - these fruits are rich in special acids that help soften the protein. But marinating meat with them for longer than 2 hours is not allowed.
Always keep the soaked meat in the refrigerator, especially if it must be infused not for 30-40 minutes, but longer.

The general development of making kebab is universally suitable for all heat treatment options: first, the meat is cut into uniform pieces, then soaked for a long time in the marinade (the duration depends on its composition) and baked/fried, being strung on skewers. During the process, the meat is certainly watered with the remaining marinade to maintain its juiciness. To a greater extent, the “Baking” and “Frying” modes are used in a multi-cooker for barbecue.

Traditional pork shashlik in a slow cooker

For fatty meat such as pork, experts recommend using either beer or a drink - both products will not give it even more fat, but at the same time will not allow it to dry out during heat treatment. Very complex marinades for pork are not recommended: take 1 type of water, add any seasoning and garlic or onion in a small amount - this will be enough to get a good, tasty kebab. You can serve it with baked potatoes.

Ingredients:

pork – 1 kg;
drink – 200 ml;
garlic cloves – 3 pcs.;
a bunch of parsley;
salt;
cardamom grains – 2-3 pcs.

Manufacturing method:

Wash the parsley and tear it by hand. Crush the cardamom seeds with a pestle.
Peel the garlic, chop and pass through a press.
Mix the mentioned products, pour in kefir, add salt.
Rinse the pork, cut into pieces, place in the purchased marinade for 2-3 hours.
Then place the meat in the multicooker bowl and pour in the remaining marinade. Having lowered the lid, cook the shish kebab on the “Baking” for 1 hour. During this period of time, you will need to check the meat several times and, if necessary, add a little water if it begins to dry out.

Dietary chicken kebab in a slow cooker

If you don’t like heavy meat, try cooking chicken shish kebab or turkey breast in a slow cooker - firstly, it will take less time than when working with pork or beef, and, secondly, such a dish will not harm your figure . Experts recommend selecting a marinade for chicken based on soy sauce, which will also prevent the need to use salt. Ginger and garlic are used for piquancy.

Ingredients:

chicken fillet – 800 g;
honey – 70 ml;
soy sauce – 70 ml;
pineapple syrup – 70 ml;
garlic cloves – 3 pcs.;
ginger root – 2 cm.

Manufacturing method:

Wash the chicken fillet, cut into cubes.
Heat the honey and mix with pineapple syrup. Pour in soy sauce and whisk with a fork.
Finely grate the ginger root and peeled garlic cloves and add to the marinade.
Pour this mixture over the chicken meat and let it stand for 2.5 hours in the refrigerator.
Thread the chicken onto wooden skewers, place it on the bottom of the multicooker bowl, and cover with marinade. If you wish, you can throw in a few slices of tomato.
Using the “Baking” mode, cook the chicken kebab for 40 minutes, turning it 2-3 times during this period of time.

Beef shish kebab in a Redmond slow cooker

Superbly tasty, tender meat without a drop of fat comes out if you use kiwi for the marinade - it works especially well with beef. The kiwi will be accompanied by sweet bell peppers, which will add juiciness, and not very spicy purple onions. Part of the goods, which is converted into puree, perfectly saturates the meat, and the rest acts as an addition, so a side dish for barbecue is not necessary.

Ingredients:

beef slices – 1 kg;
kiwi – 300 g;
bell peppers – 400 g;
purple onion – 3 pcs.;
ground white pepper, salt.

Manufacturing method:

Wash the kiwi, remove the skins and cut the pulp into 6-8 pieces.
Peel the onion, 2 pcs. chop finely.
Combine kiwi and onion in a blender, spin at highest speed until a puree-like mass comes out.
Chop the remaining onion into rings. Wash the peppers, remove the seed zone, and cut into half rings.
Cut the beef into small squares, add salt and pepper.
Pour in onion and kiwi puree, add other vegetables. Mix with your hands for a few minutes.
Cover the bowl with cling film and leave in the refrigerator for 3 hours.
After the time has passed, transfer the meat to the multicooker bowl, pour in the marinade, and be sure to add half rings/rings of vegetables. Lower the lid. Setting the “Baking” mode, cook the kebab for 45 minutes.

Read also:

How to marinate meat for barbecue is up to you to decide: the traditional mixture of kefir and vegetable oil with the addition of onion rings is excellent for beef, but for pork it is too fatty (remove the oil), and it is better to keep diet chicken in tomato juice and soy sauce. But most importantly, do not use mayonnaise - it will not add a pleasant taste to any type of meat.

Shish kebab in a slow cooker

The versatility of the multicooker is amazing. No, well, judge for yourself: what can barbecue have in common with its obligatory trip to the bosom of nature, a fire and mosquitoes, and a completely home-made kitchen device? Can you imagine this situation: the meat is marinated, everything is ready for a trip out of town, but the weather takes a turn for the worse - rain or snow - what can you do in this case? Most often, meat is cooked in the oven, under the grill, or in jars (by the way, a good method!), but not everyone has an oven. Since you are reading these lines, you have a smart multi-cooker assistant living and working with you, which means you can try to save the kebab by entrusting the production to her. The result is guaranteed to amaze you! Marinated meat in a slow cooker comes out so tender and juicy that even ardent opponents of this method of production agree: “Yes, of course, this is not kebab, but it’s delicious!”

So, let's start cooking shish kebab in a slow cooker. The principles of marinating are the same as for barbecue on a fire, our website has already talked about this, we will just remind you of some points.

Meat for barbecue must be fresh and under no circumstances frozen.
Onions, ripe tomatoes, herbs, spices, honey, mustard and even oranges or apples are added to the marinade.
Marinades should be prepared in glass, clay or plastic containers, because the acid will intensely interact with alloys and give the food a nasty taste.
Marinated meat must be kept in a cool place.
For bad, tough meat, it’s great to use papaya, kiwi, and pineapple: the brutal acids in them quickly soften the protein, but you shouldn’t marinate the meat for more than 2 hours.
Try not to use vinegar for pickling - this is bad manners.
You can marinate meat in whey, beer, kefir, and highly carbonated mineral water.
Lemon or pomegranate juice, sour wine should be added to the marinade with caution, otherwise the meat will become tough.
You can prepare a marinade from the consistency of an acidic base and vegetable oil, taken in equal quantities.
And for the love of God, don’t put mayonnaise in the marinade!

The process of making shish kebab in a slow cooker is simple. Place the marinated meat in the multicooker bowl, close the lid and set the “Baking” or “Frying” mode for 40 minutes. During this period of time, the meat will need to be stirred once or twice.

Shish kebab in tomato and sour cream marinade

Ingredients:
1 kg of pork,
3 tomatoes,
1 multi-cup of 15% sour cream,
3 onions,
3-5 cloves of garlic,
salt, ground black pepper - to taste.

Preparation:
Scald the tomatoes and remove their skins, then cut into small cubes. Cut the onion into rings and mix with salt, stir well so that the onion releases its juice. Squeeze the garlic through a press and mix with sour cream. Combine the tomato mass and onion, add sour cream and mix with meat. Leave to marinate for 3-4 hours, then cook in the “Baking” mode for 40 minutes.

Beer shashlik

Ingredients:
500 g pork,
250 ml “live” beer,
3 onions,
1 tbsp.
apple cider vinegar, 1 tsp.
dried herbs, salt, ground black pepper - to taste.

Preparation:
Cut the onion into rings, grind with salt, mix with meat and pour in beer. Remove the onion before cooking. Cook on the “Baking” mode for 40 minutes.

Meat with kiwi

Ingredients:
1 kg of veal,
2 ripe kiwis,
2 sweet peppers,
4 onions,
salt, ground black pepper, spices to taste.

Preparation:
Peeled kiwis and two onions, puree them using a blender. Cut the sweet pepper and remaining onion into rings. Cut the meat into pieces, add salt and pepper to taste, add spices, pour kiwi and onion sauce and add vegetables in rings. Leave in a cool place for 2-3 hours, then place in the multicooker bowl along with the marinade and set the “Baking” mode for 40-50 minutes.

Pork shish kebab with apple cider vinegar

Ingredients:
1 kg of pork,
500 g of onion,
750 ml of apple cider vinegar,
salt, ground black pepper, spices - to taste.

Preparation:
Cut the onion into large rings, mix with meat, salt and pepper to taste and pour in apple cider vinegar (preferably homemade). Leave for 3 hours. Peel the marinated meat from the onions and place in the multicooker bowl. Close the lid and set the “Baking” mode for 40-50 minutes. Shish kebab in a slow cooker can be basted with marinade from time to time, resulting in meat in sauce.

Pork shish kebab with apple juice

Ingredients:
1 kg pork,
50 ml apple juice,
2 tbsp.
apple cider vinegar, 2 sour apples,
4 tbsp.
sweet mustard, salt, black pepper, bay leaf - to taste.

Preparation:
Combine apple juice, apple cider vinegar, mustard, salt and pepper, add bay leaf and apple pieces. Add the pork pieces to the mixture and leave to marinate for 4-5 hours. Cook in the “Bake” mode for 40 minutes. Do not put the apple pieces in the bowl; make a sauce out of them by heating them with the marinade over medium heat until boiling and rubbing them through a sieve.

Lamb kebab

Ingredients:
1 kg of meat,
1 cup.
natural yogurt or kefir, 1-3 cloves of garlic,
several grains of cardamom and cumin.

Preparation:
Crush the cardamom grains, cut the garlic into slices and crush with the wide side of a knife. Pour yogurt over the lamb pieces and add all the spices. Stir and leave for 2 hours. Cook as usual.

Veal shish kebab with wine

Ingredients:
1 kg pork,
250 ml dry red wine,
1 tbsp.
spicy tomato sauce, 1 tbsp.
mustard, 1 tbsp.
tomato juice, 1 tbsp.
rosemary, 1 clove of garlic.

Preparation:
Chop the garlic and mix with the rest of the ingredients. Marinate pieces of veal in the acquired consistency for 1-3 hours. Cook in the “Baking” mode for 40-50 minutes.

Chicken kebab “Special”

Ingredients:
1 kg chicken fillet,
2 tbsp.
adjika (true, Georgian), 2 tbsp.
ketchup, 4 tbsp.
soy sauce, 3 tbsp. vegetable oil.

Preparation:
Cut the chicken into pieces and mix with the ingredients for the marinade. No need to salt! Leave to marinate for 5-6 hours, or overnight (that is, in the dark) . Cook the meat in the “Bake” mode for 40 minutes.

Chicken shashlik with honey

Ingredients:
500 g chicken fillet,
50 ml olive oil,
50 g watery honey,
50 ml soy sauce,
1-3 cloves of garlic,
salt, spices, fragrant herbs - to taste.

Preparation:
Grind the olive oil with the remaining ingredients until smooth and stir in the chicken pieces. Leave in a cool place for 1-3 hours. Thread the chicken fillet onto wooden skewers and place them in the multicooker bowl. Set the “Baking” mode for 40-50 minutes. During cooking, turn the meat on skewers 1-2 times so that it browns moderately. Such kebabs can be prepared with different vegetables - eggplants, sweet peppers, onions, potatoes, young zucchini and mushrooms, threading them one by one on skewers. The skewers must be made of wood, otherwise the coating of the multicooker bowl will be scratched.

Some people add a few drops of “watery smoke” to the multicooker bowl to give the dish a campfire smell, but this is optional.

Serve your favorite sauce with the kebab. This may be store-bought ketchup; some people like to improve it by mixing it with mayonnaise and mustard. Prepare delicious barbecue sauces for your shish kebab in the slow cooker, which will give the newest colors of flavor to the marinated meat.

How to cook shish kebab quickly and deliciously, recipes

How to cook shish kebab in a slow cooker? It turns out there is nothing complicated about it! Moreover, even in winter, when it seems like an eternity will pass before sunny days and picnics, you can get that same fragrant, tender meat, as if just from the grill. So, write down delicious recipes for kebab in the multicooker Polaris, Redmond and others!

Shish kebab can be considered one of the healthiest dishes. Indeed, during the manufacturing process, unnecessary fat is rendered from meat placed over coals, and all the necessary elements are preserved. But this is with the traditional manufacturing option. What about barbecue in a slow cooker Redmond, Polaris and the rest? Are they useful and is it worth including such experiments in your own diet?

Individuality of kebab in a slow cooker

Of course, in terms of usefulness, such a kebab is inferior to a traditional one, because its production is not carried out over a barbecue, where the fat flows. But the advantage of the dish is that no vegetable oil is used for cooking, but the meat is fried and then lightly stewed in its juice.

When choosing a meat carcass, you can also take into account dietary nuances. If you are on a diet (Diet is a set of rules for human consumption of food) , use chicken or turkey fillet. By the way, a multicooker will not allow this meat to dry out and get a completely tender, balanced taste, while it is very easy to cook “crackers” from chicken breast over coals. If you are planning to cook an unusual summer dish for your spouse, naturally, choose pork or beef. Thanks to marinating, the meat will be soft and slightly crispy. As a side dish for such a hearty delicacy, a vegetable salad instead of regular potatoes or pasta is perfect.

Tips for making shish kebab in a slow cooker

How to fry tasty kebab in a pressure cooker? To understand how to create shish kebab in a slow cooker, you should combine knowledge about the traditional method of preparing the dish and the individuality of the work of your favorite kitchen assistant. This will give you 5 basic principles that will make the dish impeccable.

Choose fresh meat - it always makes the dish tastier. And if you are using a frozen carcass, put it in the refrigerator to defrost the day before. If you do this quickly at room temperature or in the microwave, you will end up with solid fibers of any carcass.
Marinate as usual, that is, for at least 12 hours for beef and pork, for at least 4 hours for turkey, and for at least 2 hours for chicken. Remember that the longer the carcass is soaked in the fragrant marinade, the more tender and tastier it will be after production.
Save the skewers for later. They will certainly be useful to you, but later! Only fillet pieces are placed in the multicooker bowl. And when they are ready, thread them onto wooden skewers before serving.
Use the marinade during the cooking process. To make the meat tender, soft and juicy, constantly add marinade to the multicooker bowl.
Cook in 2 modes - “Baking” (“Frying”) and “Porridge”. In the first, the production time must be 40 minutes if the meat weighs less than 0.5 kg, up to 50 minutes if the kebab weighs a kilogram. In mode 2, simmer the meat for 10 minutes so that it receives sacred tenderness.

Recipes for making shish kebab in a slow cooker

For production, choose the type of meat that you like. We want to offer recipes using chicken, beef, pork and turkey.

Chicken shashlik in a slow cooker

You will need:

chicken fillet - 500 g;
olive oil - 50 g;
soy sauce - 50 g;
honey - 50 g;
garlic - 3 cloves;
spicy herbs - Provençal, suneli hops - ½ teaspoon each;
onion - 1 head;
salt.

Prepare a marinade from melted honey, butter, soy sauce and garlic. Add salt, spices, stir.
Pour the mixture over the prepared chicken fillet and place in the refrigerator.
Peel the onion, chop into rings, place with the meat in a multicooker bowl and pour over the marinade. Cook for 50 minutes.

This is an ordinary and unique kebab in a slow cooker, reviews of which allow it to be served even at a ceremonial table. And the rest of the recipes are no less presentable!

Pork shish kebab in a slow cooker

pork neck - 1 kg;
tomatoes - 3 pcs.;
sour cream - a glass;
onions - 3 heads;
garlic - 4 cloves;
pepper and salt.

Peel the tomatoes and chop finely.
Peel and chop the onion into rings, sprinkle with salt to release the juice.
Cut the meat into large cubes, mix with tomatoes and onions.
Prepare a marinade from sour cream and garlic pressed through a press, add to the meat, marinate in the refrigerator.
Place the meat in a slow cooker, cook for 40 minutes, stirring a couple of times. Simmer for 10 minutes and serve on skewers.

Beef shish kebab in a slow cooker

You will need:

beef pulp - 600 g;
onion - 2 heads;
greens dill, cilantro, parsley, basil - 1 bunch of your choice;
reddish wine vinegar - 4 tbsp. spoons;
barbecue seasonings, pepper and salt;
tomatoes.

Cut the cooked meat into medium-sized pieces. Add pepper and salt, barbecue seasoning, pour in wine vinegar, and distribute the spices sparingly over the fillet.
Peel the onion, chop into rings and place on the meat. Marinate in the refrigerator.
Transfer the meat to the multicooker bowl, add the marinade, cook for at least 50 minutes in the “Frying” mode, then simmer for another 10 minutes in the “Porridge” mode.

You can literally cook turkey kebab in the same way in a slow cooker.

You see, it’s absolutely easy to create shish kebab in a slow cooker; the recipes with photos on our website will become your good advisers in developing the latest culinary masterpiece!

We recommend other articles on the topic of barbecue:

Marinade for pork shish kebab (in vinegar, mayonnaise, mineral water, kefir)
Marinade for chicken kebab (in kefir, soy sauce, beer)
Marinades for turkey, beef and pork (in tomato juice, pomegranate juice, kefir, with kiwi)
Shish kebab on skewers from chicken hearts (outdoors, in an air fryer, oven and in a frying pan)
Homemade kebab in the oven (chicken, lamb, beef and pork)
Chicken kebab in the oven (from thighs, fillets and wings)

How to cook shish kebab in a slow cooker: recipes

It doesn’t matter what kind of housewife understands what shish kebab is. It would seem that there is nothing tastier than tender and juicy meat with a golden brown crust on skewers or skewers. But not everyone knows how to cook shish kebab in a slow cooker. Almost everyone believes that this dish should only be cooked over a fire or grill. Nevertheless, having such smart modern technology available, even a novice housewife will be able to cope with a similar task. For example, it’s worth looking at a few more exciting recipes.

Chicken kebab

As practice shows, poultry meat makes a good kebab in a slow cooker. The following main components may be useful for this:

0.5 kilograms of chicken meat (boneless);
2 onions;
a little salt;
45 grams of vinegar;
any spices;
ground pepper.

Fish kebab

For those who prefer to eat seafood instead of meat, we can recommend preparing fish kebab in a slow cooker. The development of making the dish remains virtually the same. It involves two main steps: marinating and baking. But the set of goods will be slightly different:

500 grams of fish (it’s better to take salmon);
3 tablespoons soy sauce;
1 lemon (small);
seasonings (for fish).

Stages of making fish kebab:

First you need to create a marinade. To do this, pour the sauce into a plate, add freshly squeezed lemon juice and seasonings.
Cut the fish into pieces.
Add it to the marinade so that the liquid completely covers the product, and leave for about 1 hour.
Treat the inside of the multicooker bowl with oil.
Place marinated fish in it.
Cook in the “Baking” mode. And the device will set the time without the help of others.

Warm fish with a pleasant smell will be a good option for a hot dish for lunch or dinner.

Pork kebab

It is best to cook shish kebab in a slow cooker using pork. After heat treatment, already tender meat becomes even softer and tastier. For work you will need:

800 g pork (cut);
2 cloves of garlic;
80-85 g olive oil;
salt;
4 new tomatoes;
2 tablespoons each of honey and soy sauce;
3 onions;
ground pepper (reddish and dark).

Once all the products are assembled, you can start making the barbecue:

First, cut the meat into cubes measuring approximately 4 x 5 cm.
Place it in a bowl, add salt and pepper generously.
In a separate bowl, mix butter with sauce and honey, and later add chopped onion and grated garlic.
Add the meat to the marinade and mix it all well.
Place the food in the refrigerator for 3 hours.
Cut the tomatoes into slices.
Place them in the multicooker bowl, adding 50-60 grams of oil, and cook in the “Frying” mode. Process the tomatoes on both sides and later transfer them to a plate.
Pour the remaining oil into the bowl.
Place the meat in it and cook for 40-45 minutes under the lid in the same mode. During processing, the pork must be turned 2-3 times so that it is perfectly browned and does not burn.

Now all that remains is to place the finished meat on a plate along with fried tomatoes and onions. If desired, you can put them on skewers and then no one will guess that such a kebab was not cooked over a fire.

Smoked meat shish kebab in beer marinade

The taste of the kebab constantly depends on what products were included in the marinade for processing the meat. Here anyone can show their imagination or use already known recipes. It’s great to cook shish kebab in a slow cooker using the following ingredients:

0.5 kilograms of pork;
15 grams of apple cider vinegar;
salt;
3 onions;
1 tablespoon watery smoke;
1 glass of beer;
1 teaspoon dried herb consistency.

Method of making the dish:

Roughly cut the meat into medium pieces. It is better to take the neck part of the carcass. After processing, it usually comes out juicier and softer.
Place the pork in a deep bowl, pour in beer and marinate for a couple of hours. There is no need to add onions at this stage. After this treatment during frying, it will lose its shape and completely soften.
After the time has passed, drain the beer. It won't be useful anymore.
Pour watery smoke over the meat and stir.
Place it in the multicooker bowl and cook for 40 minutes in the usual “Baking” mode.
The onion is prepared separately. First you need to crumble it into half rings, and then mix it with dried herbs and vinegar. If desired, you can add chopped herbs.

This dish looks very appetizing on a plate. And the smell around is as if it was being roasted on coals.

Pork in the Redmond slow cooker

There is also the most exciting option. So, kebab in the Redmond multicooker is prepared using a combined method. To work you need a small set of ingredients:

1.5 kilograms of pork;
salt;
2 onions;
200 grams of any mayonnaise;
spices;
pepper.

To make shish kebab from these products you need:

Wash the meat, having previously cut off the veins and thick films.
Cut it into convenient portion pieces.
Chop the onion and mix it with the rest of the ingredients.
Marinate the meat in the prepared mixture. The duration of processing is selected independently.
Place the products in the multicooker bowl.
Set the “Baking” mode and cook covered for 60 minutes. At times the meat needs to be twisted.
After the time has passed, set the “Frying” mode and continue processing for another 10-15 minutes. With all this, the lid can no longer be closed.

Meat prepared according to this recipe will definitely be juicy and very tasty.

Beef shish kebab

Almost everything depends on the type of meat chosen. To make sure of this, it’s worth looking at how to cook shish kebab in a slow cooker, for example, from beef. You can take the most common recipe. It will be useful for him:

1 kilogram of beef;
4 onions;
50 ml vegetable oil;
salt;
120 grams of wine vinegar;
a little pepper and any seasonings (for barbecue).

This kebab is prepared simply and without much labor:

First, as usual, you need to cook the meat. First, it should be cleaned of existing veins and dense films. After baking, they can become even harder, and it will be impossible to bite the kebab.
In a separate bowl, mix all other ingredients according to the recipe. In this case, it is necessary not to cut the onion, but to mash it.
Pour the prepared mixture over the meat and leave it for 6-8 hours (preferably at night (that is, in the dark) ).
Cook the processed beef in a slow cooker in the “Baking” mode for 50 minutes.

The finished meat can be placed on skewers and served in plates along with the freshest vegetables.