Barbecue at home. Pork kebab in the oven - recipes at home. Pork shashlik on mineral water
Very tasty tender kebab cooked in the oven. You can enjoy this barbecue any day without going out into the countryside. If you don’t have small skewers, then skewers will do just fine.
Onion marinade perfectly enriches fatty pork meat with taste and aromas. Pork belly does not require any softening through other marinades with the addition of vinegar or other acids. It is good to serve pork shish kebab with your favorite sauces, light vegetable salads and dry red wine.
The main ingredients for cooking shashlik in the oven on the grill.
Pass the onion through a meat grinder or grate it on an electric grater; you need to do this quickly, obtaining juice with pulp, and do not injure your eyes. Cut the meat into pieces, add onion juice and pulp, salt and pepper (through a grinder) to taste, mix the meat well and leave for a couple of hours at room temperature.
Then thread the meat onto short skewers (to fit in the oven).
Bake the kebab in the oven in the “grill” mode on a wire rack (preferably with convection) until cooked. Don't forget to place a drip tray under the grill.
- Shish kebab in the oven (on a baking sheet)
There were no skewers on hand today, no skewers either... but I really wanted a kebab))) the idea came up to cook it directly on a baking sheet))) The result was delicious tender meat with a rich taste and an appetizing crust!!! I am sharing the recipe: Ingredients: 1...
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I found this recipe on the Internet. I recently prepared it. Delicious, I recommend!!! The meat is indistinguishable from grilled meat! The preparation is simple, and the meat turns out tender, juicy, and lightly fried. Secrets of preparing such meat: 1. It is necessary to cook in a baking sleeve.2. on an onion bed...
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1. Marinade for barbecue A good barbecue consists of three components: quality meat, proper grill and coals, and marinade. Some experts generally believe that the first two components are quite enough to prepare aromatic, soft,...
- Shish kebab in the oven.
How tasty will it be? Today I made pork 🐷 (marinated in lemon juice and pork seasoning). Fast, tasty, not stressful. What else can be made from? And how to marinate? Or will everything work out just fine?
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The photo is certainly not very good, but the meat just melts in your mouth. The secret of this taste is in the onion pillow. - pork - 1 kg; - onion - 5 pcs; - pepper and salt; - lemon. juice...
Good afternoon.
It's cloudy and rainy outside, but were you going to barbecue? Don’t be upset, the holiday of the stomach can be easily transferred from the clearing to home conditions. Yes, the atmosphere, of course, is no longer the same, but it’s better this way than completely abandoning your plans.
Today I offer you several options for preparing pork shish kebab in the oven so that it is as similar as possible to grilled over charcoal. Once upon a time I already posted similar baking methods, but they were more dietary recipes. Here the goal is completely different - juicy and soft kebab with a crazy aroma and oozing fat - little pieces of happiness for which you don’t need to go out into nature.
If my words have already made your mouth water, then just choose the most suitable method for yourself and start pickling right now.
As you can see, there is plenty to choose from, so you will definitely find the option that will allow you to cook pork right here and now.
Pork kebab in the oven on a baking sheet without skewers
Traditionally, shish kebab is cooked on skewers, and wooden skewers are used to bake it in the oven. But we will start with a “naked” recipe, where we will use only a baking sheet and foil. If you want to do without foil, then the meat will work out too, but it won’t taste the same at all, all the flavor will go away.
//youtu.be/yri66uWUSWM Ingredients:
- Pork (neck or pulp) - 600 g
- Onions - 2 pcs.
- Tomato paste - 2 tsp.
- Vegetable oil - 2 tsp.
- Salt - 1/2 tsp.
- Spices for barbecue - according to instructions
- “Liquid smoke” - 2-3 drops (optional)
Preparation:
1. Wash the meat, dry it with a paper towel and cut it into fairly large pieces, approximately the size of a matchbox, and put it in a deep plate.
2. Add the onion cut into half rings. When adding the onion, mash it in your hands so that it begins to release juice. Then add the barbecue spices and mix everything thoroughly.
3. Lastly, add tomato paste and add vegetable oil. Mix again, cover the plate with cling film and put it in the refrigerator to marinate for 2-3 hours. After marinating, salt the meat and stir again.
4. Place the finished kebab on a sheet of foil (don’t forget to pour in the marinade that has accumulated at the bottom of the plate), sprinkle with a couple of drops of liquid smoke for flavor, and pack it, connecting the edges of the foil on top to form a sealed bag.
Many people believe that “liquid smoke” is a terribly harmful chemical, but in fact it’s just a food flavoring and a couple of drops of water won’t do any good.
5. Place the resulting bag on a baking sheet and bake at 200 degrees for 30 minutes. Then we bend the edges of the foil. reduce the temperature to 180 degrees and wait another 30 minutes.
We serve the dish hot without laying it out of foil. It will be both delicious and beautiful.
Bon appetit!
How to cook pork kebab in the oven on skewers
If the previous option is more suitable for preparing a large portion for one family, then for a festive table it will still be more convenient to cook shish kebab on skewers. This will make it visually clearer how many servings you already have and how much more you need to make.
//youtu.be/Xct5NFEo4Ig Ingredients:
- Pork neck – 700 g
- Onions - 2 pcs.
- Vinegar 9% - 5 tbsp.
- Ground black pepper
Preparation:
The marinade is prepared even easier than in the previous recipe and is based on vinegar, which is absolutely available in every kitchen.
1. Cut the onion into half rings, pour vinegar into it, and then knead it with your hands so that the onion releases juice and is saturated with vinegar. Set the bowl aside for 15-20 minutes and move on to the meat.
2. Cut the pork into medium pieces 4-5 centimeters in size. Salt and pepper to taste.
3. Now combine the pickled onions and meat in one bowl, mix thoroughly, and then cover with cling film and put in the refrigerator for a couple of hours.
4. When the meat is marinated, place it on skewers and place it on a baking dish so that it does not touch the bottom. You need to pour a little water into the mold itself so that the fat formed during baking does not burn on the bottom of the mold and it can then be easily washed.
An important point: about 10 minutes before we start threading the meat onto skewers, they need to be filled with hot water so that they absorb moisture and do not burn in the oven.
5. Send the kebab to bake in the oven at 190 degrees for 35-40 minutes. Well, like a real kebab, the meat will need to be turned over after 15 minutes.
Ready. Bon appetit!
Recipe for cooking shish kebab in a sleeve on an onion bed
A few years ago, baking sleeves appeared on sale. This is a very convenient device that ensures that the meat turns out juicy and tender and, what is also important, that your baking sheet remains practically clean.
But despite these advantages, there are still people who avoid this cooking method, claiming that plastic releases harmful substances and the food turns out poisoned. I assure you, cooking in a sleeve does not threaten anything like this, because they are made of heat-resistant plastic, which has passed a bunch of tests and certifications and is recognized as absolutely safe when heated to 700 degrees Celsius. The oven is not capable of heating above 250-300.
So don’t deprive yourself of the pleasure of cooking delicious food and washing dishes quickly.
//youtu.be/t7i_eAXxqv8 Ingredients:
- 1 kg pork
- 2 tbsp. seasonings for barbecue
- Salt - 1 tsp.
- Pepper - a pinch
- 3 tbsp. lemon juice
- 3 tbsp. vinegar 9%
- 1 tbsp. Sahara
- 4 tbsp water
Preparation:
The peculiarity of the recipe is that the meat and onions are marinated separately.
1. Cut the pork into pieces 4-5 cm in size and mix with salt, pepper, spices, vinegar and lemon juice. Then cover with cling film and place in the refrigerator for at least 6 hours.
2. You can start pickling onions approximately an hour before cooking.
Cut it into half rings, add salt and sugar, pour vinegar and mix. Then cover with film and put it in the refrigerator.
There is no need to squeeze the onion in this recipe.
3. After an hour, take a baking bag, tie it tightly at one end and transfer the onions into the resulting bag. There is no need to pour the marinade from the bottom of the plate into the bag; the juiciness will be more than enough.
4. Place the meat on the onion, then tie the bag tightly on the other side to create a sealed bag from which juice will not leak.
5. Before putting the sleeve in the oven, you need to make 10-15 punctures in it with a needle on the top so that the steam generated during the baking process can escape freely.
Some brands of sleeves are already perforated and do not need to be pierced. Read the instructions on the package.
Well, now, finally, put the sleeve on a baking sheet and put it in the oven, preheated to 240 degrees for 50 minutes.
Then we take out the baking sheet, carefully so as not to burn ourselves, cut the sleeve at the top and send it back to the oven to brown for 10 minutes. At the same time, we reduce the temperature to 200 degrees.
Bon appetit!
Shish kebab on wooden skewers in a jar
But look what a doubly interesting recipe. The meat is soaked in beer and baked in a three-liter jar. A real men's delicacy, prepared at home.
//youtu.be/hH7TAse6z0I Ingredients:
- Pork – 400 g
- Lemon – 0.5 pcs.
- Onion - 1 pc.
- Barbecue seasoning - according to instructions
- Salt - 0.5 tsp.
- Light filtered beer – 150 ml
Preparation:
1. Soaking meat is not particularly special and comes down to mixing chopped pork with spices with the addition of beer and lemon juice. You also need to add the onion, just cut it into rings and do not disassemble it so that you can put it on skewers.
The meat is marinated for 2-3 hours.
2. Well, then comes the most interesting part. When we prepare and place the meat on skewers, place the skewers in a three-liter jar and cover the neck with foil. The meat should feel loose in the jar, so 4 skewers in 1 jar is the maximum. If you marinate more meat, then take a second jar.
The jars must be clean, dry and free of microcracks, otherwise they will burst.
3. It is very important to place the jar in a cold oven. Place it in a preheated container and it will definitely burst due to the sudden temperature change.
Therefore, we put the jar in the oven and only after that turn it on (or light it up). Set the temperature to 200 degrees, close the door and set the time for 1 hour.
After an hour, turn off the oven, open the door slightly and wait 15 minutes for the jar to cool slightly.
And now you can take out the kebab and enjoy. Bon appetit!
Pork baked in the oven with potatoes
What if you cook both the side dish and the meat at the same time? It’s so convenient and practical: the whole lunch or dinner at once in one oven.
//youtu.be/drnrvW76a8E Ingredients:
- Pork – 500 g
- Onions - 2 pcs.
- Salt pepper
- 9% Vinegar - 3 tbsp
- Water – 100 ml
- Vegetable oil - 2 tbsp
- Potatoes - 1 kg
- Seasoning for potatoes
Preparation:
1. Cut the pork into pieces and sprinkle with onion half rings. Then add 1 tsp. salt and pepper to taste and mix thoroughly.
Since the marinade turns out to be liquid, for better absorption the meat needs to be covered, pressed down with a plate and something heavy placed on top. Place the resulting structure in the refrigerator for 2 hours.
2. Shortly before the meat is ready, prepare the potatoes. Cut it into small slices, add salt, spices (optional), vegetable oil and mix. We do this all at once in a baking dish.
3. Place skewers with strung pieces of pork on the potatoes and send the form to bake in the oven, preheated to 200 degrees.
In about 40 minutes, the delicious kebab with aromatic potato side dish is ready. Bon appetit!
Video on how to cook juicy kebab at home
And finally, another cool recipe for cooking shish kebab in the oven in an original marinade.
Here are how many different and delicious ways to marinate and bake shish kebab in the oven. So rest assured, bad weather is not a reason to deprive yourself of the holiday stomach.
That's all for today, thank you for your attention.
You involuntarily ask yourself the question of how to bake shish kebab at home in the spring, when the sun is already starting to shine brighter, but it’s still a long way from going out into nature. But why not please your household with tasty, aromatic, tender meat, which is quite a bit inferior to what you get on the grill? Even at home, you can cook marinated shish kebab in the oven without grilling skewers. And is it possible to get excellent results?
6 subtleties of homemade kebab
- Prepare the meat properly. Ideally, if it is fresh, then it will be enough to peel it from films (beef, pork) or skin (chicken). If you bought frozen fillet, defrost it in the refrigerator (this will take about overnight), rinse and clean it too.
- Marinate for at least 2 hours. This applies to chicken fillet dishes. To impart flavor and softness to pork or beef, it will take much more time - 8-10 hours. A little less - up to 4 hours is required for a young lamb. If you cook champignon skewers in the oven, the marinating time can be reduced to 30 minutes, since the mushrooms absorb liquid like sponges.
- Take care of the skewers. It is convenient to use real metal skewers, as they are guaranteed not to burn during the cooking process. If you want to figure out how to cook shish kebab in the oven on wooden skewers, soak them in cold water for 30 minutes in advance. This will protect the “accessory” from burning.
- Experiment with flavors carefully. This applies to barbecue in the oven with liquid smoke, which is sometimes recommended to be added to obtain a smell like from a barbecue. You can do this (about 2 teaspoons per 2 kg of meat), but it is not advisable if you plan to treat children.
- If you are worried that the meat will be tough, cook the kebab in the oven in foil. Its recipe differs only in that the pieces should be wrapped in foil at the beginning of cooking, and removed 10 minutes before the end of frying. Using the same principle, shish kebab is prepared in a sleeve in the oven, only it is not removed, but cut directly on skewers to get a golden crust. Another option is to make kebabs in a jar in the oven, when the meat strung on skewers is placed in a three-liter jar and placed in a cold oven, which is then heated to 200°, and after half an hour to 250°. Thanks to this approach, the pieces are first steamed and only then fried.
- Cook shish kebab at home in the oven over high heat! The ideal temperature for fatty pork and beef is a maximum of 250°. The heat will quickly create a crust on the surface of the pieces and the liquid from the meat will not be able to evaporate. For chicken, 200° is enough.
Diet kebabs
Are you concerned about your figure? Choose lean chicken or young lamb. Believe me, the result will not disappoint you!
Chicken kebab in an electric or gas oven
You will need:
- chicken fillet - 400 g;
- soy sauce and rice vinegar - 2 tbsp each. spoons;
- olive oil - 4 tbsp. spoons;
- Spices for barbecue - a tablespoon.
Preparation
- Cut the fillet lengthwise into strips no more than 1.5 cm thick.
- Make the marinade: mix oil with spices, add soy sauce and rice vinegar.
- Place the meat in the marinade and refrigerate.
- Thread the fillet onto skewers like an accordion, pour over the marinade, place on a wire rack and place a baking sheet underneath. Cook for 40 minutes, turning a couple of times.
Lamb kebab in the oven
A real Caucasian recipe for frying shashlik at home in the oven. To prepare it use:
- lamb - 1 kg;
- onions - 4 pcs.;
- lemon - 2 pcs.;
- dried marjoram and mint - 2 teaspoons;
- parsley - a bunch;
- bell pepper - 4 pcs.;
- olive oil, salt and pepper.
Preparation
- Peel and grate 2 onions, mix with the juice of one lemon, add olive oil and spices, and add salt.
- Place the lamb in the marinade, stir, marinate in the refrigerator.
- Thread the meat onto skewers, alternating it with sliced sweet peppers and onion rings.
- Grease the grate with oil, place the kebabs on it, and place a baking sheet underneath. Fry at a temperature of 200°, when the meat is browned, sprinkle it with lemon juice.
Hearty kebabs
A real man's kebab in the oven, the recipe of which includes pork and beef.
Beef kebab in the oven as in the photo
You will need:
- beef pulp - 1 kg;
- dry red wine - 250 ml;
- large onion - 5 pcs.;
- thyme - sprig;
- pepper and salt.
Preparation
- Season the prepared meat with pepper, salt, thyme, leave for 15 minutes.
- Pour in wine and place peeled onion rings on top. Press down and marinate in the refrigerator.
- Thread onto skewers, alternating with onion rings. Bake on a rack for 30 minutes, turning occasionally.
Be sure to watch our VIDEO RECIPE for shish kebab in the oven with “smoke”, like on a grill, which we carefully filmed for you to make the cooking process simpler and more understandable!
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Today I come to you with an unusual recipe. Or rather, the recipe is the most banal - meat baked in the oven on skewers, but it turns out that even from such a banal recipe you can cook a smoky kebab in the oven, the taste of which is not much inferior to real kebabs! Therefore, if you have a question about what to cook for a holiday or for your beloved husband for dinner, I have a great idea for you!
It was an experiment for us, and it turned out to be so successful that I can’t help but share the result with you, it’s truly amazing!
Firstly, for a delicious juicy kebab we need good meat, I cooked pork neck in this marinade and also cooked boneless chicken thighs using the same recipe - the meat is amazingly tasty and juicy.
The second task of a juicy kebab, after the marinade, is to fry it correctly and not dry out the meat. It is impossible to give clear instructions here, so the readiness of the kebab is controlled visually. I can outline the following key points that you should focus on when preparing. I will explain why there cannot be a single solution for cooking time and it is given conditionally: the cooking time will depend on the size of the pieces of meat, on the type of meat (is it pork, chicken, lamb, beef, fish, offal or something else - each type of meat will differ in cooking time and temperature) from the actual temperature in the oven, from the duration of cooking, etc. - you need to take into account all these nuances together and then you will get an excellent result. In this case, with pork, focus on the appearance of the kebab - the pieces of meat should brown a little during cooking and decrease quite a bit in volume. If the pieces have greatly decreased in volume, it is overdried meat. Readiness is checked by cutting the thickest part of a piece of pork with a knife - the juice should be clear. Pork shish kebab must be fully cooked, because... Pork is not allowed to be eaten uncooked, as, for example, it can be excusable (and sometimes desirable) for lamb or beef.
Let's move on to the next step of cooking shish kebab in the oven with smoke, at home. And if you want to get a real, natural smoky flavor, not with the help of chemical liquid smoke, but in its most natural form, you will need wood chips. You can buy it in any large store, in a construction or hardware store, especially since it is easy to purchase. Chips are needed from deciduous or fruit trees: alder, beech, rosemary, pear, apple, etc. Only coniferous species are not suitable for smoking.
If you want to get a smoky kebab, then you must set fire to the wood chips, otherwise you won’t get the smoky flavor. Of course, when working with an open fire, be sure to follow all fire safety measures - I wrote more detailed instructions about this in the recipe, I just have to warn you so that you are vigilant and provide yourself with all the necessary basic safety measures. Although, in fact, nothing terrible happens when working with fire: you put a little wood chips in a foil mold, put it in the oven, set it on fire and close the oven - the flame quickly goes out in a closed oven, without air access, the wood chips slowly smolder and thanks This imbues the meat with an amazing subtle smoky aroma. Everything is simple and elementary, nothing complicated, only if necessary, you will need to ventilate the room. The more wood chips you set on fire, the stronger the smoky aroma of the kebab will be, but the smoke will also be greater. Therefore, don’t get too carried away if you are cooking barbecue in your apartment, especially if you don’t want the whole house to know that you are preparing barbecue in the oven instead of on the grill.
There is moderation in everything and you will be happy and have a delicious, aromatic, smoky kebab!
Ingredients
| Homemade kebab with “smoke” from the oven, like from the grill | |
|---|---|
| pork (neck) | 1 kg |
| bulb onions | 4-5 pcs |
| parsley | big bun |
| adjika (or barbecue seasoning) | 1 tsp |
| tomatoes in their own juice | 0.7-1 liter |
| vegetable oil | 1 tbsp. |
| salt | |
| freshly ground pepper | |
| hardwood chips (pear, apple, birch, alder, beech, rosemary) | |
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