Hi all. In this review, I will tell you how to cook pork shish kebab on skewers in the oven so that it comes out as tasty, soft and juicy as cooked over a fire.

The shish kebab recipe cannot be classified as a year-round dish, because... To prepare it, you need not only food, but also suitable weather conditions conducive to culinary feats. And in our region the weather is seasonal, from May to October. Therefore, when you want to pamper yourself with a tender kebab during the off-season, you can cook it at home without going outside.

There are many options for preparing it in the oven: in foil, a bag, a jar... I want to tell you about the most successful method - on skewers. And although this is homemade kebab, it is closest to the traditional method on skewers on the grill.

To obtain an excellent result from the dish, certain subtleties must be observed.

• To prevent the food from drying out, the meat should have layers of fat, or a slice of lard should be strung through each piece. It should cook no more than 20-25 minutes.
• To preserve the juice in the meat, kebab should be baked only at a high temperature of at least 250°C.
• During cooking, the skewers must be turned over and basted with marinade every 5 minutes.
• Wooden skewers are pre-soaked in water to prevent them from burning. And if iron skewers fit in the oven, then you can use them.
• Always marinate foods: chicken - 2 hours, pork and beef - 8, lamb - 4.
• To feel the real aroma of a fire from your food, you can use liquid smoke: 2 tsp. for 2 kg of meat.

Ingredients:

• Pork pulp – 1 kg.
• Pork lard – 200 grams.
• Onions – 2 pcs.
• Table vinegar – 3-5 tbsp.
• Salt and pepper - to taste.
• Bay leaf – 3-4 pcs.

Shish kebab in the oven on skewers, recipe

Wash the pork and dry it with a towel. Cut off films and cores. Cut into pieces 4-5 cm in size.

Peel the onion, rinse and cut into rings 8-10 mm thick.

Place pork and onions in a marinating bowl.

More delicious recipes on the blog:

Add bay leaf, ground pepper and any spices. I decided to also add ground nutmeg.

Pour in vinegar and mix well. Instead of vinegar, you can use mayonnaise, ketchup, kefir, yogurt and other marinade sauces.

Cover the blow-outs with a lid or film and leave in a cool place for 8 hours.

After this time, soak the wooden skewers in water for 30 minutes, and cut the lard into 5-7 mm slices.

Thread foods one by one onto skewers: an onion ring, a piece of meat, a slice of lard, etc.

Place the skewers on a baking sheet with high sides or on a wire rack, i.e. The pork should not come into contact with the bottom of the pan; it should be fried with hot steam on all sides.

Preheat the oven to 250°C and bake the pork for 20-25 minutes closer to the spiral. Every 5-7 minutes, turn it over and water it with the brine that remains from marinating. Serve the dish immediately after cooking.

If you bake meat on a wire rack, place a baking sheet underneath it, onto which the juice will drip. Also, if you wish, you can put it on this baking sheet, which will be baked and soaked in meat marinade.

Today we learned how to cook pork shish kebab on skewers in the oven. Using the same recipe, you can cook shish kebab over a fire from any other type of meat.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

When it’s cold outside, you want to feel the familiar smell of meat grilled on coals again, when you’re surrounded by good company, there’s delicious wine on the table, intimate conversations are going on until the morning... Don’t be discouraged: kebabs can be cooked in the oven, albeit without the aroma of a fire, but still very tasty.

How to cook pork shashlik in the oven

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

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

To prepare a delicious pork kebab in the oven, after choosing the right piece of meat, you need to cut it correctly. You can't over-shred the pork so that it doesn't become dry. But too large a piece will also take a long time to cook and may remain raw. The optimal piece size is considered to be a piece weighing 45-50 grams, the size of a large walnut.

How to marinate

There are many ways to soak a pork neck: with kefir, mayonnaise, and a lot of onions. Some cooks 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 important condition for the 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 in different ways: on skewers, skewers, laying the meat on a vegetable “pillow” (without skewers), in a frying pan. The best option is to bake the meat on a grill pan, but you can make it hotter using a sleeve. Consider the national characteristics of preparing the dish: Caucasian shashlik (with pomegranate juice), Georgian (with red wine), Armenian (with a lot of herbs).

On skewers

Excellent tasty shish kebab on skewers made from pork in the oven is completely saturated with the aromas of pomegranate juice, herbs and nutmeg. It is ideal for the holiday table; it will turn out no worse than the one made on coals. For a side dish, it is recommended to prepare baked potatoes or grilled vegetables.

Ingredients:

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

Cooking method:

1. Cut the pork neck into medium pieces the size of a walnut. You can’t make the pieces too small - the kebab will be dry and tasteless.
2. Cut the pomegranate into slices, remove the seeds, place them in a bag and rub 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 wooden skewers with cold water - this will prevent them from burning during baking.
6. Thread the pieces onto skewers, not too tightly together. Bake the pork kebab in the oven for 30 minutes at a temperature of 190-200C.

In the bank

An amazing way to prepare your favorite dish is recommended by experienced chefs. Before cooking shish kebab in the oven in a jar, make sure that you have a dry glass container at your disposal. Place the skewers with the meat on them inside a large jar and place in a cold oven. The pork is cooked in its own juices, soaked in the aroma of spices and onions. Photos with a detailed description of this baking method can be found on culinary websites.

Ingredients:

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

Cooking method:

1. Wash and dry pork meat. Cut it into portions of 5-6 centimeters.
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. Mix everything well, pour in a little wine or juice. Marinate ingredients for 60-80 minutes.
4. Cut the bacon or lard into thin slices. Thread the tenderloin pieces 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 high heat, and bake for 60-80 minutes.

In a baking sleeve

Cooks call this method “Georgian” because the pork neck is marinated with a large amount of herbs: hops-suneli, tarragon (tarragon), savory, and a little wine vinegar (or red wine) is added to the marinade. To cook shish kebab in the oven in a sleeve, you will need to soak the pork butt or neck, but this dish is often prepared from chicken, beef or lamb.

Ingredients:

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

Cooking method:

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, mix thoroughly. Marinate the kebab for 2-3 hours.
4. Place a layer of onion on the bottom of the sleeve, then meat pieces - you can repeat this procedure several times. Add some 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 classic, time-tested and gourmet recipe for making shish kebab is marinating with a lot 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. Kefir is ideal for cooking shish kebab in foil; it perfectly softens meat fibers and helps to form an appetizing crust.

Ingredients:

• neck – 1 kg;
• kefir 2.5% fat – 2 l;
• onions – 3-4 pcs.;
• vegetable oil – 50 ml;
• spices, bay leaf, black pepper, salt.

Cooking method:

1. Rinse and dry the pork on a paper 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 onion mass, pour kefir. The drink should 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.

Grilled

When you really want a delicious, aromatic, smoky kebab, you can cook it at home, on the grill. This simple recipe does not contain strict recommendations: the composition of the marinade for pork and photos of how to properly marinate shish kebab on the grill can be found on culinary sites. Chefs advise preparing this dish from pork tenderloin or loin. How long to fry the meat depends on the part of the carcass.

Ingredients:

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

Cooking method:

1. Wash 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. Mix everything thoroughly.
4. Pour dry red wine over the ingredients. Marinate the pork for 5-6 hours.
5. Place the pieces on skewers or pre-soaked bamboo skewers. Cut the vegetables into circles or bars of 3-4 centimeters, 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.

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Pork shashlik in the oven: recipes

Subtleties of cooking shish kebab in the oven, recipes in several versions

Everyone loves meat dishes! 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. Classic barbecue requires, of course, lamb, 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. The most classic option is 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 this case, we take a little less water (1 glass) 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 of the 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

• Pork (neck) - 1 kg +
• Bulb onions - 3-4 medium sized heads+
• Marinade - optional +
• Bacon or smoked brisket— 200 g +

Preparation

We offer you a very original recipe for kebab on skewers, which is baked in a glass jar! The meat in this version is very soft, flavorful and juicy!

1. Cut the pork (can be replaced with veal) into small pieces, peel the onions 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.

4. At the end of baking, turn off the heat, but do not open the oven - the jars may crack due to a sharp temperature change. Let's wait 20 minutes, cultivating patience!

5. Remove homemade kebabs from the oven and jars. The aroma is so hard to stand on your feet! Rather, put it on plates and enjoy the juicy and incredibly tasty meat - with a crust on the outside and very soft on the inside! Bon appetit!

Shish kebab, which is very similar in smell and taste, can be made in an ordinary oven. At the same time, of course, avoid any burning and unnecessary odors in the apartment. It is only important to strictly observe certain conditions - and everything will work out. To the point?
So, the first condition is, of course, meat. Lamb or young pork is best suited for our apartment barbecue. But veal will do, too, although I wouldn’t say the same about beef. But this is a matter of taste and ability to choose the appropriate parts of the carcass. Of course, as for any “normal” kebab, the meat should not only be fresh, but well-ripened. As for the parts of the carcass from which it is preferable to cut this meat, I will say this: the best lamb flesh is on the back (thigh), and in the upper part. The same goes for pork. But from veal it is better to take the tenderloin (the one inside the carcass, under the costovertebral part) or the flesh from the rump (the upper part of the butt).
The second important condition is the presence of a small piece of fat tail or fresh pork lard. “Small” means that the weight of the piece should, of course, be less than the weight of the pulp.
The third condition: before cutting the meat, it is necessary to remove films, veins, and tendons. We cut the pulp itself into small pieces, no larger than a walnut, trying to keep the pieces approximately the same in size. The lard should be cut even finer. There should be approximately the same amount of it (in terms of the number of pieces) as meat.


Place the chopped meat and lard in a spacious bowl and grate the onions into the bowl at the rate of one onion per half a kilo of meat.


As soon as we grate the onion, we begin to marinate the meat, as for regular kebabs. That is, lightly salt and pepper with red pepper, add a pinch of ground cumin and a pinch of ground coriander seeds, a couple of pinches of turmeric, lightly sprinkle the meat with vinegar to give the kebab a specific aroma, and squeeze the lemon. It is possible, and sometimes necessary (when we are talking about some random “vinegar” from a nearby stall) to get by with just lemon.


Then mix the meat thoroughly, cover the bowl with a lid and leave to marinate for at least an hour, while starting to preheat the oven.
While the oven is heating up and the meat is marinating, you can start serving the dish for the future barbecue. First of all, you will need to prepare the onions. To do this, cut a couple of onions into thin rings, wash them several times in cold water, add finely chopped herbs, a little pepper and a little lemon juice.


At the same time, I recommend preparing a sauce for dipping the finished kebab. You will like it much more than any ketchup. It is done relatively quickly and simply. Finely chop a few good ripe tomatoes, place them in a suitable frying pan or in a steel ladle, add a pinch of salt, a pinch of granulated sugar, a pinch of hot red pepper and about a tablespoon of vegetable oil.


Place on a burner at moderate temperature and, stirring with a spatula, simmer for 8-10 minutes. Add a couple of teaspoons of good tomato paste (carefully read the ingredients listed on the label). If we have ripe ground tomatoes brought from the southern regions, which, however, is only possible in season, we do without tomato paste. Even very good.


Simmer for another 5-7 minutes, level the sauce with sugar, salt and pepper and stir in finely chopped cilantro and a couple of cloves of garlic, crushed with a special device. By the way, this is one of the rare cases when it is recommended to chop garlic in this way, since the sauce also has a certain consistency.


Immediately remove the sauce from the stove and put it in the cold to cool.
Now it’s time for the barbecue. The marinated meat is best skewered on bamboo yakitori skewers, as the skewers are unlikely to fit into the oven.
The fourth important condition: when threading a piece of meat on a skewer, it must alternate with a piece of lard, and the threading must be completed with a piece of lard. There is no need to string the pieces very tightly.

We will bake the kebabs on the grill. But before we put them on the wire rack, let’s prepare a baking sheet accordingly, which should be located directly under the wire rack. To do this, we fasten a couple of sheets of foil, cover a baking sheet with it and randomly place several pieces of thinly sliced ​​lard on the foil. This is the fifth important condition.


Now you can place a wire rack on a baking sheet, place the kebabs on it so that they do not touch and push this entire “structure” into the oven, which should be preheated to 250 degrees.


And now, my friends, pay attention! As they fry, juice will begin to drip from the kebabs onto the foil, then lard will melt out. The top of the kebabs will begin to bake intensively, while the bottom, due to the reflective properties of the foil, will lag somewhat behind this intense baking. The lard, which we previously placed on it in thin pieces, gradually spreading over the foil will restrain the “premature” smoking of the fat dripping from the kebabs. This is what we need, because as soon as the top turns golden, we will turn the kebabs over once with the crispy side down and wait for the moment when, finally, the lard on the foil gives off smoke. This will happen quite quickly. As soon as the lard begins to smoke, both the grill with kebabs and the baking sheet with foil will need to be removed from the oven.
The finished kebabs can be placed on a dish generously covered with prepared onions. Everyone adds other vegetables and herbs at their own discretion. Well, don’t forget about the sauce you made yourself.


Some useful recommendations - taking into account the fact that ovens are different. In electric stoves, the ovens of which are equipped with lower and upper racks, it is better to place the baking sheet on the middle level of the oven and at the final stage of frying it is advisable to turn on the convector to quickly brown the meat. In gas ovens, the baking tray should be placed on the very top. Some gas ovens are equipped with an electric grill that turns on when the gas is turned off. In this case, it is better to place the baking sheet lower, and at the final stage move it briefly under the grill. It is also advisable, no matter what kind of oven, 10 minutes after the start of frying, place a ladle of hot water on the bottom of the oven for a short time (5-7 minutes). This technique will prevent the meat from drying out.
Bon appetit!

Most people associate barbecue with the smell of a fire, warm sunny weather and good company. And it seems that there is nothing tastier than grilled meat. But you don’t have to wait for warm weather to go outdoors with skewers and a portion of marinated pork. If desired, you can cook shish kebab in the oven, at any time of the year and even in bad weather. If everything is done exactly according to the recipe, then in taste and smell it will be very reminiscent of that very aromatic meat from the fire.

How to easily and quickly cook shish kebab in the oven: secrets and recommendations

In order for the meat to turn out truly tasty - juicy, soft, and aromatic - it is necessary to ensure that the following conditions are met:

1. Choose good meat. Lamb (flesh from the thigh) or young pork (neck or back of the carcass) are better suited.
2. Additionally, use fresh lard or bacon so as not to dry out the meat in the oven.
3. Pork or lamb must be marinated. This will make the meat softer and cook faster. The marinade can be made at your discretion (to taste).
4. Don't forget to soak the wooden skewers in cold water for half an hour.
5. Alternate medium-sized pieces of meat with thinly sliced ​​lard. Thread loosely onto skewers or skewers.
6. The optimal temperature for cooking barbecue is 230-250 °C. Only in this case will it remain juicy inside.

Shish kebab in the oven on a baking sheet

Barbecue without grill? No problem! Using the following instructions, even a child can cook shish kebab in the oven on skewers. It can be served with vegetable salad or rice.

To prepare shish kebab you will need:

• pork pulp - 500 g;
• champignons - 8 pcs.;
• onion - 1 pc.

Marinade for meat can be made from the following ingredients:

• natural yogurt - 5 tbsp. l.;
• grated ginger - 1 tbsp. l;
• chopped garlic - 3 tbsp. l.;
• olive oil - 1 tbsp. l.;
• turmeric - ⅛ tsp;
• paprika - 1 tsp;
• chili powder - 1 ½ tsp;
• cumin - 1 tsp;
• salt - ½ tsp.
• lemon (for juice) - 1 pc.;
• cilantro - optional.

The cooking process consists of the following steps:

1. Wash the pork flesh, dry it with a paper towel and cut into pieces measuring 2 × 2 cm.
2. In a separate bowl, combine all the ingredients for the marinade and mix them well.
3. Place the pieces of meat in the marinade. Mix them with your hands. You can prick the meat with a fork to marinate it better.
4. Place the marinated pork in the refrigerator for at least 45 minutes (the longer the better).
5. Line a deep baking tray with foil inside.
6. Remove the stems from the champignons and cut the onion into large pieces.
7. Take 4 skewers. Thread several pieces of meat onto each, alternating them with onions. Place champignons on both ends.
8. Place the skewers on a baking sheet.
9. Preheat the oven to a temperature of 230 °C. Place the baking tray on the top level.
10. Cook the shish kebab for 15 minutes on one side, then turn the skewers over. Continue baking for another 15 minutes.

Shish kebab in a sleeve on an onion pillow

Soft, juicy, lightly fried meat with spicy pickled onions will undoubtedly please both guests and family members. If you can’t get out into nature, the best option to pamper yourself and your loved ones with a delicious dish is to take and cook kebab in the oven.

The following instructions will tell you how to get the perfect meat for dinner or gatherings in a large company without skewers, in a regular baking sleeve:

1. Pork (1 kg) cut into pieces. Sprinkle the meat with a mixture of peppers (½ tsp) and ready-made kebab seasoning (1 tbsp), pour over vinegar (1 tbsp) and lemon juice (3 tbsp). Stir the meat and place it in the refrigerator for at least 2 hours, making sure to cover the dish with a lid.
2. Cut the onion into half rings and place in a small bowl. Add sugar (1 tbsp), vinegar (2 tbsp) and a little water (50 ml) to it. Marinate the onion for 1 hour, then place it in a colander to drain the liquid.
3. Tie the baking sleeve on one side. Place onions and meat on top. Tie the sleeve and make several punctures with a needle at the top.
4. Cook the kebab in the oven for 50 minutes at 250°C. Then cut the sleeve, pour the juice over the meat and continue baking for another 25 minutes until it is browned.

How to cook shashlik in the oven in a jar?

The following recipe will undoubtedly be appreciated by all lovers of experiments in the kitchen. All you need is marinated meat, wooden skewers, a three-liter jar and an oven. You can prepare shish kebab in an apartment as follows:

1. Dry the pork (800 g), cut into small pieces and place in a deep bowl.
2. Prepare any marinade for pork or chicken. You can use the first recipe and make a marinade from yogurt or based on vinegar and lemon juice, as in the second case.
3. Prepare the jar: it should be dry outside and inside.
4. Thread the meat onto wooden skewers, alternating it with onions and thin bacon (optional). Place the skewers vertically in the jar. Cover the top with foil folded in two layers.
5. Place the jar in a cold oven, then set the temperature to 220 °C. Cook shish kebab for 1 hour. Then remove the foil and continue cooking for another 10 minutes until the meat browns.
6. Do not remove the jar from the oven immediately. Otherwise, it will burst due to temperature changes. You need to turn off the oven, open the door slightly, wait for the jar to cool a little, after which you can take it out.

Chicken shish kebab on skewers

To prepare the following dish you will need a minimum of ingredients. But, despite this, in just 1.5 hours you will be able to enjoy a very tasty chicken kebab from the oven. It's very easy to prepare:

1. Chicken fillet (1 kg) cut into small pieces.
2. Place the meat in a bowl, pour a glass of milk. Add soy sauce (5 tbsp), salt and curry (¼ tsp each).
3. Marinate the fillet for 1 hour in the refrigerator.
4. Thread the meat onto skewers and place them in a baking dish or on a baking sheet.
5. Cook shish kebab for 20 minutes at 250 °C. Preheat the oven for baking in advance.

Chicken kebab on the oven grill

This is one of the options for a New Year's dish or a delicious dinner for your beloved husband. And children will not refuse such a tender kebab. Moreover, it is prepared from practically dietary chicken fillet.

The following step-by-step instructions will tell you how to cook chicken kebab in the oven:

1. Cut the onion (150 g) into rings, and the fillet (500 g) into medium-sized pieces.
2. Place the ingredients in a bowl and pour 200 ml of kefir over them.
3. Add 1 raw egg, which will give the kebab an appetizing look. Sprinkle the meat with tarragon (½ tsp), chicken seasoning (2 tsp), ground paprika (1 tsp), salt and black pepper. Mix everything with your hands so as not to break the onion rings.
4. Place the bowl of meat in the refrigerator for 1 hour, or preferably overnight.
5. Before cooking, turn on the oven (200°C). Place a wire rack on top of a deep baking sheet.
6. Thread the fillet and onion rings onto skewers. Place them on a wire rack.
7. Bake the chicken fillet for 20 minutes on one side and the same on the other.

Shish kebab in foil

Meat according to this recipe is prepared without skewers. The pork turns out juicy and soft. To add additional campfire flavor to the meat, you can add a few drops of liquid smoke to it before wrapping it in foil. Not entirely healthy, but so tasty!

You can prepare pork shish kebab in the oven as follows:

1. Cut pork neck (600 g) into large pieces.
2. Place meat in a bowl. Sprinkle it with onion cut into half rings (2 pieces), dry adjika (to taste), salt and pepper. Mash the onion with your hands to release juice. Then add tomato paste (2 tsp), vegetable oil (2 tbsp). Stir and place the bowl in a cool place for a couple of hours.
3. Preheat the oven to 200°C.
4. Place pork and onions on foil, wrap and place in pan.
5. Cook the meat for 30 minutes, then unroll the foil and continue baking for another half hour, pouring the juice that has formed inside over the pieces of pork.

Homemade kebab on the grill

Very tender meat with a golden brown crust on the outside can also be cooked in a home oven. The kebab, as in previous recipes, will be pre-marinated (in spices, vinegar and lemon juice) and baked in the “Grill” mode. This will allow you to achieve an amazing taste, but also an appetizing appearance. The recipe requires the following sequential steps:

1. Cut the meat (700 g) and lard (300 g) into small pieces. The pieces of lard should be smaller and thinner.
2. Grate the onion (1 piece per 500 g of meat) on a medium grater.
3. Add a little salt and red pepper to the bowl, a pinch of cumin and cardamom seeds, squeeze the juice of half a lemon and sprinkle with vinegar.
4. After 1-2 hours, thread the meat and lard onto skewers, alternating them with each other.
5. Bake the meat in an oven preheated to 250 degrees on a wire rack until browned.

Fragrant pork shish kebab with wood chips

No matter how tasty the meat cooked in a home oven is, it will not have the smell of a fire. Natural wood chips from alder or fruit trees will help correct the situation. It will turn out very tasty and aromatic no matter what recipe you choose. Shish kebab cooked in the oven with wood chips will please absolutely everyone!

The whole process consists of the following steps:

1. Cut pork neck (700 g) into medium-sized pieces and marinate in a mixture of soy sauce (4 tbsp), vinegar (1 tbsp), black pepper and nutmeg (a pinch). Leave the meat on the table for 2 hours.
2. Prepare a baking sheet by lining it with foil and pouring wood chips into it. Place a baking rack on top.
3. Thread the meat onto skewers.
4. Preheat the oven to 250°C.
5. Quickly fry the pork on skewers in a grill pan without oil, then transfer to a wire rack.
6. Set the wood chips on fire. Place the baking sheet with a wire rack on top in the oven for 15 minutes. Without oxygen, the wood chips will slowly smolder, giving the meat a campfire aroma.