Shish kebab in the oven

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 shish kebab, collected all the spoons, forks, glasses, blankets and, in anticipation of a wonderful day spent, relaxedly 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.

The second method of making kebabs in the sleeve is without skewers. Place the marinated meat in a sleeve on a bed of pickled onions. Close the sleeve tightly and pierce it at the top in several places.

Place on a baking sheet. Bake at a temperature of 200 degrees for 40 minutes, then cut the sleeve on top, turn it to the sides and bring the meat to a golden color for another 20 minutes. Done!

Creator: Rufina Ugryumova
Photo: Aleksei Pankov/Rusmediabank.ru

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April 29, 2015 armanch #

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Pork shashlik in the oven: recipes

When it’s cold outside, you want to feel the familiar smell of meat grilled on coals again, when you’re surrounded by excellent company, delicious wine is on the table, and cordial discussions are held until the morning. Don't be discouraged: kebabs can be cooked in the oven, although without the smell of a fire, they are also very tasty.

How to cook pork shashlik in the oven

Anyone who has ever baked pork over coals understands that there are certain requirements for the meat that will be consumed:

• it must be very fresh, usually fresh, and in no case frozen;
• give preference to special parts of the carcass: pork neck, shoulder, fillet;
• if you don’t like pork meat, choose lamb, veal cuts, chicken pieces;
• a piece of meat must certainly have layers of fat, which make the dish juicy and soft;
• Before preparing pork kebab, the piece of meat must be cleaned of veins and films, and then marinated.

To prepare a delicious pork kebab in the oven, after choosing the right piece of meat, you need to cut it correctly. It is not allowed to grind the pork too much so that it does not become dry. And a very large piece will also take a long time to cook and may remain raw. A good piece size is considered to be a piece weighing 45-50 grams, the size of a large walnut.

How to marinate

There are many methods for soaking pork neck: with kefir, mayonnaise, and a huge amount of onion. Some chefs even use cola, mineral water, pomegranate, lemon and tomato juices. Photos of recipes and step-by-step descriptions of how to marinate pork kebab are often found on culinary forums. The most basic condition for a marinade is that it must contain an acidic product that will soften the meat fibers. You can supplement it with your favorite spices, herbs, even vegetables or fruits (tomatoes, pineapple, eggplant are suitable).

Pork shashlik recipes in the oven

After the meat pieces have been marinated for 4-5 hours, they can be baked. Cooks make shish kebab at home in the oven using various methods: on skewers, skewers, laying the meat on a vegetable “pad” (without skewers), in a frying pan. The best option is to bake the meat on a grill pan, but you can create a hot one using a sleeve. Take into account the national individualities of preparing the dish: Caucasian shashlik (with pomegranate juice), Georgian (with reddish wine), Armenian (with a huge amount of herbs).

On skewers

A good, tasty pork kebab on skewers in the oven is one hundred percent saturated with the smells of pomegranate juice, herbs and nutmeg. It will be perfect for a festive table; it will turn out no worse than the one made over coals. For a side dish, it is recommended to prepare baked potatoes or grilled vegetables.

• pork pulp – 900 g;
• pomegranate – 200 g;
• garlic – 4 cloves;
• nutmeg - a pinch;
• vegetable oil – 50 ml;
• salt – 25 g.

1. Cut the pork neck into medium walnut-sized pieces. It is not allowed to make the pieces very small - the kebab will be dry and tasteless.
2. Cut the pomegranate into slices, remove the seeds, place them in a bag and roll over it well with a rolling pin. Strain the juice and discard the grains.
3. Place the pork in a bowl and pour over the juices. Add chopped garlic, seasonings, nutmeg.
4. Use your hands to remember the neck well so that it absorbs the marinade more actively. Let it sit for about 1 hour, then salt the meat.
5. Moisten the wooden skewers with cool water - this will prevent them from burning when baking.
6. Thread the pieces onto skewers, not very tightly together. Bake the pork kebab in the oven for 30 minutes at a temperature of 190-200C.

In the bank

Experienced chefs advise a wonderful method for preparing your favorite dish. Before cooking shashlik in the oven in a jar, make sure you have a dry glass container at your disposal. Place the skewers with the meat threaded on them inside a large jar and place in a cool oven. The pork is cooked in its own juices, soaked in the smell of spices and onions. Photos with a detailed description of this baking method can be found on culinary websites.

• sliced ​​pork – 1 kg;
• bacon or lard – 300 g;
• onions – 3 pcs.;
• water – 120 ml;
• lemon – 1 pc.;
• coriander, spices, salt - to taste.

1. Rinse and dry the pork meat. Cut it into portions of 5-6 cm.
2. Place in a deep container, pour over freshly squeezed lemon juice, season with spices and salt.
3. Peel the onions, cut into rings, add to the pork. Stir everything well, pour a little wine or juice. Marinate ingredients for 60-80 minutes.
4. Cut the bacon or lard into thin slices. Thread the slices onto skewers, layering with bacon.
5. Place onion rings inside the jar and place skewers on top. Cover the jar with a sheet of foil, turn on the highest heat, and bake for 60-80 minutes.

In a baking sleeve

Cooks call this method “Georgian”, since the pork neck is marinated with a huge amount of herbs: hops-suneli, tarragon (tarragon), savory, and a little wine vinegar (or reddish wine) is added to the marinade. To cook kebab in the oven in a sleeve, it is useful to soak the pork back or neck, but this dish is often prepared from chicken, beef or lamb.

• pork neck – 1 kg;
• onions – 3 pcs.;
• reddish wine vinegar - 1 tbsp;
• mixture of Georgian spices - 2 tbsp;
• vegetable oil – 30 ml;
• salt, bay leaf.

1. Peel the onion and cut into small cubes. Mix with spices, knead thoroughly to release the juice.
2. Cut the pork into pieces of 50-60 grams.
3. Mix pork with onions, spices, add vegetable oil, wine vinegar, stir thoroughly. Marinate the kebab for 2-3 hours.
4. Place a layer of onion on the bottom of the sleeve, then pieces of meat - you can repeat this function a couple of times. Add little salt.
5. Secure the ends of the sleeve, make several holes for steam to escape. Bake the shish kebab at home in the oven for 1 hour at medium temperature until done.

In foil

A traditional, time-tested and gourmet recipe for making shish kebab is marinating with a huge amount of onions and kefir. Some housewives prefer to make it with mayonnaise, but it is not recommended to subject this sauce to secondary heat treatment. The drink is perfect for making shish kebab in foil; it perfectly softens meat fibers and helps to form an appetizing crust.

• neck – 1 kg;
• drink with 2.5% fat content – ​​2 l;
• onions – 3-4 pcs.;
• vegetable oil – 50 ml;
• spices, bay leaf, dark pepper, salt.

1. Wash and dry the pork on a cardboard towel. Cut it into walnut-sized pieces.
2. Peel the onion, cut into rings, mix with spices, season the vegetable with salt. Grind thoroughly until juice appears.
3. Place the neck in a deep container, add the onion mixture, pour the drink. The drink must be at room temperature so that all the ingredients marinate faster.
4. Soak the pork for 2-3 hours.
5. After this time, thread the pieces onto skewers, layering with onions. Place the skewers on a hot frying pan and sear the neck on all sides.
6. Place the future pork neck kebabs on a baking sheet lined with foil, wrap the edges tightly. To bake the meat, 30 minutes is enough. Serve baked or boiled potatoes with herbs as a side dish.

Learn how to make delicious chicken skewers.

Grilled

When you really want a tasty, fragrant, smoky kebab, you can cook it at home, on a grill grid. This ordinary recipe does not contain serious advice: the composition of the pork marinade and photos of how to properly marinate shish kebab on the grill can be found on culinary websites. Chefs recommend preparing this dish from sliced ​​pork and loin. How long to fry the meat depends on the part of the carcass.

• pork – 1 kg;
• bell pepper – 3-4 pcs.;
• onions – 3 pcs.;
• eggplant – 1 pc.;
• tomato – 1 pc.;
• reddish dry wine – 1 tbsp.;
• spices, salt - to taste.

1. Rinse the pork, cut into pieces of 40-50 grams.
2. Peel the onion and cut into large rings.
3. Place meat pieces, onion rings, and spices in a container. Stir everything thoroughly.
4. Pour reddish dry wine over the ingredients. Marinate the pork for 5-6 hours.
5. Place the pieces on skewers or pre-soaked beech skewers. Cut the vegetables into circles or 3-4 centimeter bars, sandwich the pieces of meat.
6. Place the pork and vegetables on the grill, under which place a baking sheet with water (so that the fat dripping from the skewer does not burn).
7. Bake the pork kebab in the oven for 25-30 minutes.

Video

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Pork skewers in the oven: step-by-step recipes

Juicy, fragrant and breathtakingly tasty pork kebab is a permanent hit at any picnic or trip to the country with friends. And winter is not a reason to deny yourself and your family their favorite treat. Pork skewers in the oven will be a good, equally tasty candidate for a dish cooked over a fire.

Pork shish kebab on skewers in the oven - homemade recipe

The recipe for making fragrant and juicy pork kebabs at home can be different - the meat is cooked on wooden skewers, on a baking sheet, in foil or in a jar. These cooking methods are easy and simple, so even novice cooks can do them.

Oven-baked pork skewers on skewers are a traditional recipe that has been popular and popular since the days of Russian restaurants. Pork is marinated in a mixture of table vinegar and onions.

Products:

• neck – 700 g;
• rice cereal – 450-470 g;
• onions – 2-3 pcs;
• 9% table vinegar – 100-130 ml;
• salt, ground paprika or dark pepper.

To make pork skewers, the neck must be washed and cut into small portions. The onions should be cut into rings and lightly crushed with your palms to release the juice, then pour in the table vinegar.

Pour the prepared marinade over the pork and leave it under a lid or plastic wrap for a couple of hours. Before cooking the kebab, it is recommended for 10-20 minutes - this will prevent the pork from sticking to the skewers.

Slices of meat must be strung on skewers and placed on a baking sheet with a small amount of water. Thanks to this trick, drops of fat dripping from the frying pieces will not burn.

The oven must be preheated to 190°. The time for making kebabs is at least half an hour. 15-18 minutes after the start of frying, the skewers need to be turned over. The finished kebab is sprinkled with chopped dill or parsley.

Pork kebab in a jar - recipe on wood skewers

Pork skewers in the oven can also be prepared unconventionally - in jars. They turn out very soft, juicy and tender. A mixture of hot mustard and freshly squeezed lemon juice is used as a marinade.

Products:

• pork meat – 1.8 kg;
• onions – 7-8 pcs;
• spicy mustard – 50 ml;
• lemon juice – 50 ml;
• dark ground pepper - at your own discretion.

Pork meat must be cut into small cubes the size of a matchbox. To make the marinade, the onions should be peeled, cut into rings and combined with a mixture of mustard and lemon juice, seasoned with salt and pepper.

Pork must be marinated in a warm place for 1-1.5 hours. After this, the slices are strung on wooden skewers. Pour rice cereal into the bottom of a glass jar, place a layer of onion from the marinade on top and insert skewers with kebabs into this “base”.

The neck of each jar must be wrapped in several layers of foil, in which 5-6 thin punctures to allow steam to escape. The containers should be placed in the oven and fried at 220° for about 50-55 minutes. After this, the kebabs should be infused in it for another half hour. Rice from a jar will be a fragrant and satisfying side dish for pork kebabs.

Shish kebab recipe with potatoes and pork

Potatoes with pork are a tasty and satisfying dish that can be a complete meal for the whole family. It is prepared very simply, and pieces of tender pork practically melt in your mouth.

Products:

• pork neck – 850-950 g;
• potato tubers – 9-10 pcs;
• onions – 4 pcs;
• 9% table vinegar – 8-9 tbsp. l;
• water – 200 ml;
• sunflower oil – 4 tbsp. l.

To make kebabs, pork should be cut into cubes, sprinkled with onion rings and poured with a mixture of table vinegar and water. All pieces must be thoroughly mixed and marinated for 1.5-2.5 hours.

Potatoes need to be peeled and cut into quarters. Salt, pepper and place on the bottom of the baking sheet, sprinkle with sunflower oil. Place skewers with pork meat on top of the potatoes and place in the oven at 220°. After 30 minutes, any skewer is turned over to the other side.

Thanks to this manufacturing method, any piece of potato is soaked in fragrant meat juice, becoming juicy and fragrant.

Video on how to create pork kebab in the oven on a baking sheet

A popular step-by-step recipe for homemade pork kebab on skewers:

Delicious pork neck kebab in a sleeve

Pork neck kebab will become even tastier and more aromatic if you cook it in the sleeve. Thanks to this cooking method, the meat retains its juices and unique smell one hundred percent.

Products:

• pork meat – 500 g;
• soy sauce – 2-3 tbsp. l;
• onions – 1 piece;
• a mixture of ground peppers.

You need to cut the pork into medium cubes, add an onion ring, soy sauce, pepper or other spices at your discretion. The bowl of meat must be covered with a lid, pressed down with pressure and left to marinate for several hours.

Thread the kebabs onto skewers and place them in a sleeve (the meat can be poured in without skewers), the ends of the sleeve must be secured, and thin punctures must be made in several places with a knife. The meat cooks for 45-55 minutes.

Pork skewers on skewers in foil - recipe for the oven

Shish kebab in foil is a favorite dish of almost all lovers of meat delicacies. In the marinade, vinegar is replaced with freshly squeezed lemon juice, so the pork acquires extraordinary tenderness and softness.

Products:

• pork meat – 600 g;
• onions – 1-2 pcs;
• lemon – 1 piece;
• cherry tomatoes – 200-300 g;
• garlic cloves – 5-7 pcs;
• hot ground paprika.

The meat, cut into cubes, must be sprinkled with a mixture of onion rings and chopped garlic cloves, salt and seasoned with paprika. Squeeze the juice out of the lemon and pour it over any piece of meat.

The pork must be left to marinate for 3-4 hours, then threaded onto skewers, alternating with cherry tomatoes. Line a baking sheet with a sheet of foil and place skewers with meat. Bake for at least an hour - half an hour on each side.

Savory and fragrant pork kebabs on skewers can be easily prepared at home. Now bad weather or the inability to get out for a suburban picnic will not prevent you and your family from enjoying a wonderful kebab of tender pork.

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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 it 😋

• 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 cutting the meat a little. 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.

For the most intense flavor, you can put pickled or fried onions on the bottom.

Footage: oblomoff / YouTube

Seal the necks of the jars with foil and make several small punctures in it. This is necessary so that excess steam can escape from the can.

Footage: oblomoff / YouTube

The jars must be placed in a cool oven, otherwise the glass may break if there is a sudden change in temperature. Then set the temperature to 200 °C and leave the meat for an hour.

After this, turn off the oven, but do not open it or take out the jars for about 15–20 minutes. Again due to temperature changes.

When the jars have cooled slightly, carefully wrap each with a dry towel and remove from the oven.

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 like if you eat 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.