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Most people associate such a dish as shish kebab with the warm season, when a friendly group decides to go out into nature and have a good time. However, you should not deprive yourself of the opportunity to enjoy the taste of this dish in winter while at home. After all, it can be cooked in the oven.
Believe me, the aroma and taste qualities This kind of kebab is no different from the one made according to the classical method.
Therefore, be sure to try to cook it using a proven recipe.
What ingredients and equipment will be needed?
Before you start cooking shish kebab in the oven, it is recommended to prepare the ingredients in advance, their list is as follows:
- onions - 4 pieces;
- fresh pork pulp - 2 kg;
- turmeric - 2 pinches;
- fresh lard -1 kg;
- salt, red and black ground pepper - to taste;
- dried cumin spice - 1 pinch;
- lemon - 1 piece;
- table vinegar - 2 tablespoons;
- coriander - 1 pinch.
You will also need the following equipment:
- cutting board;
- deep bowl;
- food foil;
- large grater;
- baking tray;
- oven rack;
- flat dish;
- spoon;
- skewers:
- wooden sticks;
- oven mitts;
- paper towels.
Preparing meat, lard, onions
First of all, take the pork and rinse it under running water. Then place it on a cutting board and use a knife to remove veins, fat and film from the meat. Now cut it into small pieces. They must be the same size to allow the kebab to bake well in the oven and brown on all sides. Then transfer the meat to a bowl.
Then the lard is taken and washed under water. Next, wipe it dry with paper towels and place it on a cutting board for slicing. Its pieces should be slightly smaller in size than meat. After this, the lard should also be transferred to a bowl.
Now you can start processing the onions. First, it is peeled and then washed under water. Then each onion is grated on a coarse grater. Once this is done, the finished onion can be transferred to a bowl with lard and meat.
To make the kebab in the oven tasty, it must be marinated before cooking. To do this, add black and red pepper, salt, and spices such as turmeric, coriander and cumin to a bowl with the previously chopped ingredients. Immediately add table vinegar and lemon juice, which will give the dish a piquant taste. After this, you need to thoroughly mix all the ingredients in a bowl with clean hands. You need to distribute the marinade evenly over the meat. Then cover the bowl and leave it in the refrigerator for at least an hour.
Cooking and serving shish kebab
Once the meat is thoroughly marinated, turn on the oven and preheat it to 250°C. After this, take a baking sheet and cover it with food foil. It is important to place it with the shiny side up. Next, place the oven rack on the baking sheet. Now take the kebab skewers and rinse them thoroughly under water. Then wipe them dry with a kitchen towel. Now you can start stringing meat and lard onto them, do this one at a time. At the same time, you should not press the pieces too tightly, otherwise they will not be able to fry well. Next, the skewers with shish kebab must be laid out on the grill. Leave short distance between them.
Now you can start cooking the dish in the oven. Place the baking tray with the kebab on the top level and close the door. Within 10-15 minutes the lard will begin to melt and the meat juice will drain. It is important to monitor the cooking process in the oven. When you notice that the top of the kebab is already browned, you need to open the door and turn the skewers over to the other side.
After this, after a few minutes, you will be able to notice how the fat from the lard and meat begins to smoke. You shouldn’t be afraid of this process, because it’s the most important stage. The smoke will allow the meat to be smoked, so its taste will be the same as if it were cooked on a barbecue grill. As soon as you see that the other side of the meat has browned, turn off the oven and turn the skewers over again. After a couple of minutes, remove the baking sheet with wire rack and set it aside. Take a dish and place the finished kebab on it. If you wish, you can sprinkle it with pre-cut onion rings, chopped dill and parsley. Mayonnaise, barbecue sauce and ketchup are perfect for dressing this dish. Bon appetit!
When preparing such a dish without useful tips there's simply no way around it. So, if you plan to make kebab in an electric oven, then place the baking sheet on average level, and 5 minutes before the food is ready, turn on the convector. This will allow the meat to brown better. If you have an oven with a grill, then it is recommended to place the baking sheet on the lowest tier, and then (after 10-15 minutes) it is recommended to place it under the grill.
To prevent the meat from burning during cooking, place a container with hot water for 10 minutes. After the specified time has passed, remove it and continue cooking the dish.
In addition to pork, you can use lamb or veal to make kebabs. But you need to choose meat cut from the top of the thigh; it is better suited for such a dish.
When you hear the word “kebab,” you immediately think of a fire. But what to do if you can’t go out into nature, but you really want barbecue? Yes, just cook pork shish kebab in the oven. Of course, we won’t get the smoky taste from smoldering coals. But by properly marinating the meat and placing it under the grill, we will achieve very good results. Cooking barbecue is traditionally considered a male activity. So I decided to hide behind wide back culinary blogger Andrei Bugaisky and make a marinade for shish kebab according to his recipe. I am sure that in this case no unpleasant surprises await me - Andrey’s culinary advice is thorough and highly reliable. So let's get started.
Ingredients:
- 1.5 kg pork (choose to your taste, I had the neck),
- 4 tbsp. spoons vegetable oil,
- 1 large lemon
- 2 tbsp. tablespoons of soy sauce (can be replaced with 2/3 tablespoon of salt),
- 1 teaspoon black peppercorns,
- 1/3 tbsp. spoons of mustard (I use spicy Dijon),
- 2 onions
How to cook shish kebab in the oven
Shish kebab, even if it is made in the oven at home, quick dish you can’t name it, because the meat for it is pre-marinated for 24 hours. This point must be taken into account so that it does not turn out that the meat has been marinated, but there is nothing else to eat today :) Therefore, it is advisable to prepare meat for barbecue on a full stomach.
Cut the pork into cubes approximately 2.5 by 2.5 cm. Cut the onion into large half rings. Mix the meat and onion with your hands, squeezing harder so that the onion releases juice.
How to make marinade for barbecue
Pour the oil into a small bowl. Cut the lemon in half and squeeze out all the juice with a tablespoon (you will get quite a lot of it). Add salt or soy sauce, mustard. Grind the pepper in a mortar. Pour into the marinade. Andrey advises making the marinade in a jar with a well-sealed lid so that you can shake the sauce in it to form a suspension. But we'll make do with regular mixing.
Pour the marinade into the pork. Mix everything thoroughly with your hands again. Cover with a saucer. We got quite a lot of marinade, so with a little pressure it protrudes above the edges of the saucer. If you have less marinade, then place something heavy on the saucer. Just in case, I put a not very heavy jar of mustard. We need the meat to be completely immersed in the marinade.
Now about time. It is believed that the meat needs about a day to marinate properly. The kebab, ready for frying, completely absorbs the marinade. This meat can be stored for about a week.
Frying shish kebab in the oven
For barbecuing in the oven, sharply sharpened bamboo skewers are usually used. They must first be soaked in water so that they become moist enough and do not burn in the oven.
We thread the meat onto skewers quite tightly. If we come across onions, we get rid of them - they only served as a seasoning in the marinade and we won’t need them anymore.
Place the kebab on the grill. We place the grill on a deep baking sheet, into which excess fat will drain.
You can fry the kebabs in the oven using the “Grill” mode so that they turn out “smoky.” But then you need to constantly monitor them and turn them over often so that they don’t burn. I fried kebabs on normal heat at 200 degrees. And half an hour later everything was ready. I didn't even have to turn it over.
The kebabs turned out to be very juicy, soft, evenly fried and, judging by the pleasure with which my husband ate them, very tasty.
And nothing complicated :)
Bon appetit!
Everyone loves meat dishes, especially ours. dear men! There are a great many ways to cook meat, and each of them has its own secrets, depending on the type and quality of the raw materials. Let's look at the intricacies of cooking shish kebab in the oven, recipes in several versions, and try to bring the quality of this dish closer to perfection. Of course, cooking your favorite dish in your own kitchen cannot compare with cooking over a fire, but this will be the only drawback!
Conditions for juicy homemade kebab in the oven
Good meat
The meat should be fresh (not frozen), without tendons, with small layers of fat. For classic kebab Of course, lamb is required, but pork remains the most popular. Whatever type of meat you choose, keep this nuance in mind: the older the animal, the darker and denser the meat, and the tougher the kebab will be.
Successful marinade
A high-quality and thoughtful, moderately sour marinade is the key to success! There are dozens of recipes for marinades, and every lover of picnics or homemade kebabs in the oven has his own secrets for preparing marinade. Marinade is always creativity and luck!
Temperature and cooking time
This condition is no less important for obtaining brilliant fried meat. You won't object, will you? Before you make a kebab in the oven from a certain type of meat, you need to choose the optimal temperature regime.
* Cook's Tips:
— To prevent the kebab from drying out in the oven, choose meat with thin layers of fat. In this case, the meat pieces will remain tender and juicy.
— The oven imitates the heat of a fire, and therefore we must warm it up well. Then a crust will immediately form on the surface of the meat, which will prevent the evaporation of meat juice.
— Just like with kebabs in nature, the skewers need to be turned over, poured with marinade and the juice that has been released, and monitor the temperature.
How to cook shish kebab in the oven
Any kebab starts with a marinade. Therefore, first we will prepare the marinade. Most classic version- based on vinegar and water, but we will give you several more options for the most popular marinades.
Classic marinade recipe:
- Salt – 1 tsp.
- Freshly ground black pepper - half a tsp.
- Vinegar 9% - 3 tbsp.
- Purified or boiled water – 500 ml
Preparation of the marinade solution involves simply stirring the ingredients until the salt dissolves.
The classic marinade recipe is also often based on lemon juice instead of vinegar. In that case, we take a little less water(1 cup) and the juice of half or a whole lemon.
An excellent and very unusual marinade is obtained if wine vinegar is used instead of ordinary vinegar - preferably red. The aroma of barbecue hits you hard! We recommend!
Mayonnaise based marinade:
- Mayonnaise – 3 tbsp.
- Salt - half a tsp.
- Pepper - to taste
- Spicy herbs - according to preference
- Lemon juice – 2 tbsp.
Sour cream based marinade:
- Sour cream – 4 tbsp.
- French mustard with grains – 1 tbsp.
- Lemon juice – 1 tbsp.
- Salt - half a tsp.
- Freshly ground pepper - to taste
Pork shish kebab is easy to prepare in the oven, but requires your constant supervision.
1. Take pork (up to 1 kg), cut into pieces 4-5 cm in size. Peel several small onions, cut them into rings 5 mm thick. Place everything in a deep bowl, add the marinade, mix thoroughly, cover with a plate of smaller diameter than the dish, and press down with pressure. Leave for at least 8 hours (in the refrigerator), or preferably for a day.
2. Turn on the oven and heat it to 250 degrees. Line a baking sheet with foil. We string pieces of pork onto short skewers, alternating them with onion rings.
Place the kebabs on a baking sheet and place in the oven. Fry for 25-30 minutes.
* Cook's advice:
To ensure air humidity in the oven, place a metal bowl (or frying pan) with water on the bottom. The water will evaporate and increase the humidity inside the oven.
3. Every 5-10 minutes we look at the contents oven: turn the skewers, as we do on the grill or fire. Pour over the released juice, or water, or wine. It’s easier to do this on a baking sheet: by turning the skewers, we simultaneously dip the meat into the juice at the bottom of the pan. We try to prevent the meat pieces from burning and drying out.
4. If we tried, then the kebab in the oven, the recipe for which we analyzed in detail, will turn out with a beautiful golden brown crust, juicy and even smelling a little like a fire!
5. Remove the skewers with meat from the oven, place them on a serving dish lined with green lettuce, decorate with vegetables and serve to the table to the enthusiastic screams of your family!
Bon appetit!
Homemade kebab in the oven on skewers
Ingredients
- - 1 kg + -
- — 3-4 medium sized heads + -
- Marinade - optional + -
- Bacon or smoked brisket— 200 g + -
Preparation
We offer you very original recipe kebab on skewers, which is baked in a glass jar! The meat in this version is very soft, aromatic and juicy!
1. Cut the pork (can be replaced with veal) into small pieces, onion peel and cut into rings. Put it all in a bowl and mix with the marinade. Press everything down with a press and put the bowl in the refrigerator for several hours (min. 6-8 hours).
2. Cut the aromatic bacon into 1 cm thick slices. We string the marinated meat pieces onto wooden skewers, and place slices of bacon and onion rings between them.
3. Take two three liter jars. The jars must be perfectly dry (otherwise they may crack). We place skewers with products strung on them into jars (vertically). Each jar holds 4-6 skewers. Cover the jars with foil and place in a cold oven. Bake at an oven temperature of 180 degrees for about one and a half hours.
I suggest you cook pork kebab in the oven. This is a fairly convenient and widespread method, which is especially widely used when you really want barbecue and the weather is bad outside. True, just in case, we have already talked about its basic rules.
This selection presents several options for cooking meat in the oven, each of which uses a specific marinade. Preparing everything is quite simple, you can easily cope with your task. Choose the shish kebab recipe that best suits your taste. Make yourself, your family and friends happy.
Pork neck shashlik in onion and tomato marinade
Thanks to the use of onions and tomato paste, the meat turns out juicy and quite soft. According to this recipe, shish kebab can be cooked both on the grill and in the oven.
Ingredients:
- Pork (part of the neck) – 800 g
- Onions – 400 g
- Tomato paste – 3 tbsp. l
- Ground black pepper – ¼ tsp
- Salt - to taste
- Vegetable oil - to taste
Preparation:
1. Grind the onion with a blender or pass through a meat grinder. Slice the pork in large pieces, approximately 4-6 cm.
To prevent the dishes from becoming saturated with the onion-tomato marinade, place it in a double plastic bag, that is, combine chopped onion and tomato paste.
2. Transfer the prepared meat to the marinade. Tie the bag, releasing the air from it. Mix everything well. Place in the refrigerator for 5-8 hours.
3. When it passes specified time, remove the meat from the marinade and put it on a skewer. Place them on a baking sheet, resting them on its sides. Lightly moisten the pork with vegetable oil.
4. Place the kebab in the oven preheated to 200 degrees. Fry for 25-30 minutes.
The finished kebab comes out with golden crust, looks very appetizing. And the taste is simply amazing, no worse than that of kebab fried on the grill.
Bon appetit!
Shish kebab in the sleeve
This fairly simple method of cooking shish kebab in the oven will allow you to please your family and guests with delicious kebab, regardless of the weather. And cooking meat not on skewers, but using a sleeve, significantly saves time.
Ingredients:
- Pork – 1 kg
- Onion – 3 pcs.
- Soy sauce – 60 ml
- Vinegar 9% - 1 tsp
- Sugar – 1 tsp
- Vegetable oil – 1 tbsp. l
- Salt, spices - to taste
Preparation:
1. Cut the pork into pieces. Peel one onion, cut into half rings and add to the meat. Add salt, spices, 1 tbsp. l soy sauce and 1 tbsp vegetable oil. Mix everything thoroughly. Cover the bowl with cling film and refrigerate for 1 hour. During this time, the pork will be perfectly marinated, infused and imbued with the aroma of spices and onions.
2. Peel the remaining onion, cut into half rings, pour over the remaining soy sauce, add vinegar and sugar. Mash the onion well and let it stand for 15 minutes to marinate. Preheat the oven to 200 degrees.
3. Secure one edge of the baking sleeve with a clamp. Put pickled onions in it. Place meat on top. Close the sleeve from the second end. Make several punctures in it with a knife so that steam can escape through them. Place the prepared shashlik in the oven for 1 hour.
Remove the finished kebab from the sleeve and can be served. Everyone will be delighted with this second dish.
Once again I wish you bon appetit and good mood!
Pork shashlik with apricots in the oven
If you want to cook something unusual as a second course, then this recipe will definitely help you with that. Pork kebab with apricots is simply incredible delicious combination, to which it is simply impossible to remain indifferent. Only one appearance capable of whetting your appetite so much that you definitely won’t be able to refuse to try at least a piece.
Ingredients:
- Pork (fatty) – 400 – 500 g
- Apricots (fresh harvest) – 300 g
- Onion – 1 pc.
- Salt – 0.5 tsp
- Ground black pepper – 2-3 pinches
Preparation:
1. Wash fatty pork (pulp from the sternum or neck) and divide into portions. Wash the apricots and remove the bones. Divide each fruit into two parts. Peel the onion and cut into rings.
2. Place the prepared meat and chopped onions in a deep bowl, sprinkle with salt and ground black pepper. Mix everything thoroughly. Place in the refrigerator for 2 hours to marinate the meat.
3. Place pieces of meat with onion rings and apricot halves on wooden skewers. Meat and fruit must be alternated. Place the skewers on a baking sheet, resting on its sides.
4. Place the kebab in the oven. Bake until done for about 30-40 minutes at 200-220 degrees. Ready pork kebab Serve hot with apricots.
The prepared dish is very tasty to eat with sour cream or various sauces.
Bon appetit and positive attitude!
Juicy kebab on skewers in the oven
Pork shish kebab, cooked in the oven on skewers, turns out very juicy thanks to the mayonnaise marinade. Try making shashlik according to this recipe, you will like it.
Ingredients:
- Pork (neck or ham) – 1 kg
- Onions – 1-2 pcs.
- Vinegar essence 70% - 1-1.5 tbsp (can be replaced with the juice of 1 small lemon)
- Mayonnaise – 3-4 tbsp
- Basil - to taste
- Salt, spices - to taste
Preparation:
1. Cut the pork into medium-sized pieces. Peel the onion, wash it, cut it into wide rings. Add onion rings to meat. Sprinkle the meat with basil, you can add various herbs to taste. Salt, pepper, sprinkle with spices. Pour vinegar and mayonnaise into the container and immediately mix the meat vigorously with your hands. Set aside for 1 hour to marinate.
2. Place the marinated meat on skewers, alternating with onion rings. If desired, you can also add cherry tomatoes or pieces bell pepper. This way the kebab will look more beautiful and appetizing.
3. Cover a baking sheet with parchment and place skewers with meat on it. Place in the oven, cook at 200 degrees for about 30-40 minutes (depending on the size of the pieces of meat).
In order for the pork pieces to cook evenly, you need to periodically turn the skewers.
Serve the finished shashlik hot to the table on skewers immediately. You can supplement the dish with herbs and vegetables at your discretion.
Bon appetit and good mood!
This method of preparing the second course will appeal to all barbecue lovers. It can even be submitted to festive table. This dish goes well with any additives and sauces.
Ingredients:
- Meat – 1 kg
- Barbecue seasoning – 1.5 tsp
- Ground black pepper - to taste
- Onions – 3-4 pcs.
- Salt – 1 tsp
- Tomatoes in own juice– 700 ml
Preparation:
1. Any meat is suitable: chicken, rabbit, beef, but the best is pork neck, which has a lot of fatty streaks.
2. Cut the meat into cubes, a little smaller than for a regular kebab. Cut the onion into half rings, add salt and mash well with your hands. Mix the prepared meat with onion, salt, pepper, and seasonings. Add tomatoes in their own juice.
3. Mash the tomatoes with your hands and mix everything thoroughly again. Leave the meat to marinate in a cool place for at least 3 hours, preferably overnight.
To prevent wooden skewers from getting burned in the oven, you must first fill them with hot water for 15-20 minutes.
4. Place the meat on skewers and place it on a baking sheet, which will be used instead of a grill.
Pour a little water into the bottom of the pan so that the juices released from the meat do not burn.
5. Place in the oven. Cook for 30-35 minutes at 200 degrees. After 20 minutes, turn the kebab over so that it cooks evenly.
6. After 30 minutes of keeping the kebab in the oven, turn on the “grill” mode and fry for another 5 minutes.
The aromatic kebab is ready, it’s time to enjoy the delicious and juicy meat! Serve it with sauce!
Enjoy your feast!
Video - recipe for shish kebab in a jar in the oven
I hope that the suggested recipes for cooking pork shish kebab in the oven will be useful to you. After all, with their help you can cook delicious food. meat dish, which will definitely not go unnoticed during the feast.
