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 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.

We offer interesting recipes preparations kebab in the oven. These methods can be used if you want fried meat, but you can’t go out into nature. They will also come to the rescue in a situation where the outing had to be canceled due to bad weather. Of course, the dish lacks the aroma of meat cooked over an open fire, but otherwise the kebab turns out no less appetizing. A characteristic smell can be imparted by adding smoked lard or liquid smoke.

Pork or beef shashlik in foil in the oven

The meat according to this recipe is juicy, soft and with a beautiful crust. The dish has a bright fruity aroma with a slight sourness.

nevsedoma.com.ua

Products we will need:

• pork - 750 g–1 kg;
• large pomegranate - 1 pc.;
• nutmeg - 1 tsp;
• oregano and other Italian spices;
• salt;
• rast. frying oil;
• black or mixed pepper;
• 2–3 teeth. garlic;
• baking foil.

Let's start cooking:

Appetizing kebab with potatoes in the oven

http://recept-anastasia-skripkina.ru

This is a recipe for cooking meat in foil with an interesting marinade of tomato juice and sherry. We will cook beef, but you can use other types. In the latter case, the marinating time is reduced by 1-2 hours, because Only the veal needs to be kept in the sauce for a long time. At the same time as the shish kebab, we will bake delicious potatoes.

Main products:

• meat - 1 kg;
• potatoes - 0.5–1 kg.

For the marinade:

• tomato juice - 300 ml (you can take fresh tomatoes and squeeze the required amount of juice out of them);
• horseradish - 1 root or less;
• olive or other oil - 100 ml;
• sherry - 200 ml;
• basil - 0.5 tsp;
• black or mixture of peppers - 0.5 tsp.

Cooking steps:

Kebab recipe in a jar for the oven

Those who come across this recipe for the first time often wonder why the jar is needed. In fact, this is the most important component. The jar creates optimal conditions for the kebab to turn out juicy, but at the same time toasted.

The recipe uses two complex marinades with mustard, sour cream and alcohol, but you can choose others. Pork, beef, chicken or turkey are baked this way.

hochu.ua

Ingredients:

• meat - 800–1200 g;
• large onions - 4–6 pcs.;
• mustard - 1 tbsp. l.;
• black pepper or a mixture of different types - ¾–1 tsp;
• sour cream - 150–200 ml, preferably low-fat;
• smoked lard - 100–200 g;
• rice - two handfuls;
• juice of half a lemon;
• greenery;
• cognac, vodka or other strong alcohol - 30–50 ml.

You also need two- or three-liter jars, metal or wooden skewers, and foil.

Step-by-step cooking instructions:

Kebab recipe up your sleeve

Meat prepared this way turns out juicy. At the same time, the pieces have an appetizing crust and almost the same taste as meat fried in nature. This is achieved by first braising the pork and enriching it with flavor on a bed of onions, and then frying it.

koolinar.ru

Ingredients:

• meat - 1.5 kg (preferably pork, but you can take chicken, veal, turkey or other types);
• large onions - 10–15 pcs.;
• barbecue seasoning;
• a mixture of different types of peppers;
• half a large lemon;
• vinegar 9% - 100–150 ml (if a different concentration is used, you need to reduce the amount proportionally);
• sugar - 2.5–3 tbsp. l.;
• salt;
• greens optional;
• sleeve for baking in the oven.

Cooking instructions:

How to cook shish kebab in a smoky oven?

To bake meat exactly as in nature, a small amount of liquid smoke is enough. The meat is prepared according to any recipe. Smoke is added to the marinade and left for several hours. The only limitation is that citrus fruits are not compatible with many types of liquid smoke. Manufacturers usually clarify this point on the packaging.

sputniknews.lt

Shish kebab in the oven without skewers

If you don’t have skewers at home, you can bake the meat on the wire rack that is found in every oven. It will be even more convenient to cook the dish on a grill grate. We offer a delicious marinade recipe and another way to prepare shish kebab.

minasbrazilliansteakhouse.ca

Main product:

• meat - 1 kg of beef or 1.5 kg of ribs. You can also cook pork or chicken.

For the sauce:

• soy sauce - 60–70 ml;
• kefir of any fat content - 200–250 ml;
• hot pepper or a mixture of peppers, other spices as desired;
• salt.

Additionally:

• smoked lard. We will use it as a natural flavoring instead of liquid smoke.

Let's start cooking:

Chicken kebab in the oven

In general, chicken is baked in the same way as other types of meat, but there are some peculiarities:

Chicken thigh shish kebab

Ingredients:

• thighs - 6–7 pieces (or fresh boneless meat from this part of the bird);
• large champignons - 10–15 pcs.;
• soy sauce - 5–7 tbsp. l.;
• rice wine (can be replaced with dry sherry or grape wine) - 6 tbsp. l.;
• liquid honey - 6 tbsp. l.;
• grated ginger - 1.5 tbsp. l.;
• rice vinegar - 1.5 tbsp. l.;
• several cloves of garlic;
• onions - 1-2 pcs.

Let's start cooking:

1. Remove the meat from the bones to create small pieces of fillet.
2. Mix wine, vinegar, honey and soy sauce, marinate for an hour.
3. Chop the mushrooms and onions so that the products can be conveniently put on sticks.
4. Thread meat and vegetables onto skewers.
5. Preheat the oven to 200°C, place the skewers on a wire rack or baking sheet. Fry for 6 minutes on each side. You can baste with marinade from time to time.

Chicken shish kebab

For this dish we will use a soft marinade of olive oil and soy sauce. The meat will be juicy, in the style of oriental cuisine.

edanayra.ru

Products:

• fillet - 500–600 g;
• sugar - 1 tbsp. l.;
• soy sauce - 2–3 tbsp. l.;
• olive oil - 3 tbsp. l.;
• coriander, black pepper, two cloves of garlic.

Shish kebab can be cooked in the oven on skewers or regular skewers.

1. Mix liquid ingredients and spices.
2. We wash the meat and remove excess liquid with a towel. We cut off the films. Divide into long strips 1–1.5 cm thick.
3. Marinate the pieces for half an hour.
4. Place the skewers in water.
5. We string the fillet with an accordion. You can add tomatoes, peppers, lemon slices, apples or other products to taste.
6. Place on a baking sheet or baking sheet previously covered with foil. Bake for a quarter of an hour at 200°C. Skewers need to be turned over 1-2 times

How to deliciously fry shish kebab in the oven: subtleties and secrets

london-rest.od.ua

Shish kebab in the oven is a great alternative to cooking over an open fire in winter, when we rarely go out into nature. Fragrant, melting pieces of poultry, pork, and beef will turn out juicier if you remember a few tricks. We'll tell you how to quickly, without hassle, cook barbecue.

The easiest way to cook shashlik in the oven is from pork: it cooks in a matter of minutes and emits a fantastic aroma that is in no way inferior to a traditional outdoor dish. It is best to use pork neck, but even the layer turns out incredibly juicy if you marinate it in vinegar in advance. True, the layer is only suitable for those who are not afraid of extra calories.

To prepare we will need:

• a good piece of fresh meat (neck) - 1 kg;
• onions – 2 pcs.;
• vinegar or juice of two lemons;
• sparkling mineral water – 1 tbsp.;
• salt, pepper to taste;
• oil for frying – 3 tbsp. l.

We wash the meat and cut it into pieces slightly larger than a matchbox. Cut the onion into rings. Squeeze juice from lemons and mix with mineral water. Add meat, onion to the marinade, salt and pepper to taste. It is better if the meat stays in the marinade overnight or for several hours in a row: the bubbles of the mineral water will make the fibers softer, and the lemon will imbue everything with a slight sourness. Grease a baking sheet with oil and place the meat on it in one layer. Turn on the oven to 180 degrees, place the meat. Cook for 40 minutes, and then turn up the heat to 250 degrees, so that you get an appetizing crust on top. The meat can be served if it is fried and releases clear juice.

Make sure that there is space between the pieces: if they fit tightly to each other, they will begin to stew; To make the kebab look like “natural” it is important to fry them.

Shish kebab from the oven is served with fresh vegetables, herbs, tomato sauce or any other sauce you like. The finished dish is served on a wide plate with boiled potato tubers or homemade pickles.

Recipe in a jar

Some housewives claim that the best shish kebab comes out in a regular three-liter jar, which is used for pickling cucumbers and tomatoes. In this case, the kebab is strung on ordinary skewers and placed standing so that the sharp edge is at the bottom. And the top of the jar is closed with a foil lid, blocking air access.

Thus, you need to bake until the meat is browned. This usually takes 50 minutes at 180 degrees. Gourmets claim that such kebab is not just tender: the meat fibers melt in your mouth, and you can eat pieces endlessly. He doesn't get boring at all! This method is also credited with a slight smoky flavor, which is achieved by prolonged simmering in a sealed container.

Chicken skewers

The classic way to serve shish kebab is on skewers or wooden skewers. Chicken kebab in the oven, strung on thin skewers, looks very impressive on a holiday table with appetizers, and is loved by adults, but especially by children.

We prepare in stages:

1. In advance, marinate chicken fillet or a piece of lean pork in lemon.
2. Sprinkle with spices, such as coriander or sesame seeds.
3. Thread onto skewers, pressing not too tightly together.
4. Bake in a preheated oven at 200 degrees for 15-20 minutes.

In this recipe, many housewives are afraid that the skewers will start to burn. But it’s easy to avoid this if you soak the sticks in warm water in advance. This recipe can easily be turned into a colorful dish for children's birthday parties if you alternate the chicken with pineapple pieces or cherry tomatoes.

Grilled in the oven

If you have a “grill” or convection mode, consider yourself lucky: according to gourmets, this particular version of kebab is most reminiscent of the one grilled over coals. Some ovens provide the ability to lay out skewers in layers, but you can roast the meat on a spit, which always comes with grill ovens.

You can choose any marinade. But, as practice shows, the best is the usual one - a bite and onion. While the kebab is being fried, all guests feel as if they are sitting in nature, enjoying the smell of smoke and meat. Meanwhile, you can fry pickled onions in a frying pan and prepare a side dish: country-style potatoes, stewed vegetables, fresh vegetable salad.

It’s easy to determine the degree of readiness: the meat turns out golden and crispy evenly on each side.

In a baking sleeve

The baking sleeve cooks in its own juice. This option can be considered dietary: it does not contain excess fat. If you choose a lean piece of meat, eat it with fresh vegetables, and any nutritionist will applaud you for a balanced version of a hearty dinner. Well, if you don’t mind extra pounds, choose juicy neck meat or any other meat with a layer of fat.

In order for the kebab to bake better and not overcook, it is better to make several punctures in the baking bag.

For cooking, we will prepare any marinade: honey mustard, soy with garlic, orange juice, tomato and mayonnaise - at your discretion. We soak the pieces of meat for several hours, and then put them in the sleeve. Bake until done. The meat will release juice, which will mix with the marinade and saturate our kebab, turning it into a wonderful delicacy. You can serve shish kebab with any side dish, sauces, or fresh pita bread. We recommend washing down all this pleasure with young red wine.

Pork shish kebab in foil

Shish kebab on a baking sheet in the oven can be cooked in spectacular foil boats: such meat is baked in its own juices, perfectly soaked in marinade and your favorite spices. It is better to marinate the meat in a mixture of hops-suneli, red wine, coarse sea salt, with onions and sweet pepper rings.

Next, place the pork on pieces of foil and pack tightly, leaving a small gap at the top for hot air circulation. You can alternate meat with vegetables from the marinade, add slices of smoked brisket and the kebab will acquire a spicy, slightly smoked note and additional juiciness.

Some housewives use liquid smoke; reviews about this seasoning are very contradictory, but sometimes it is not forbidden to treat yourself to a small amount of it.

The kebab is baked until cooked for 40 minutes at a temperature of 200 degrees. 10 minutes before the end of cooking, open the foil slightly so that a delicious crust forms on top. Pork cooks quickly, so there is no need to overcook it. Any fresh vegetables, pickled onions and tomato sauce are ideal as a side dish.

How to cook with beef?

Beef is much better than pork for anyone who doesn't like fatty meats. It comes out not at all dry if you take steamed beef, or even better - veal. Anyone can use the marinade for such meat: those who prefer adjika, and there are those who marinate veal exclusively in kefir.

Meat marinated with kiwi turns out interesting, juicy and unusual; pieces of fruit are laid out with meat, alternating layers, and then everything is baked together in the oven.

Large pieces of veal, properly marinated, are placed on a baking sheet and fastened together with skewers. Everything is baked until soft at a temperature of 180 degrees. Periodically, the pieces are poured with marinade for greater juiciness.

Chicken kebab in the oven

You can quickly cook shish kebab from chicken in the oven. The main secret is to keep the poultry meat longer in the vinegar marinade and add as many onions as possible.

Cut the chicken randomly into pieces slightly larger than a matchbox. Add two onions, salt and black pepper. Pour in a marinade of water and vinegar (or lemon juice). Marinate for 3-7 hours in a cold place. Place the pieces on a baking sheet so that they do not touch each other.

All that remains is to bake everything in the oven at 100 degrees until an appetizing crust. Such a bird turns out very similar to a barbecue one, because the smell of the marinade, reminiscent of natural smoke, literally floats through the house. And one more wonderful detail in cold form: the juice released during baking solidifies, turning into aromatic meat jelly. The chicken is served with vegetables and warm white bread.

Recipe on onion bed

“There’s never too much onion in meat!” - this is what some famous chefs think and there is definitely some truth in this. Cut onions into thin half rings (only the sweet variety!) and bake along with the meat: it will turn out aromatic and tender.

You can bake this way:

• chicken;
• lamb;
• turkey;
• lean pork;
• veal

The meat is marinated and then the pieces are placed on the onion. Everything is placed in a baking sleeve and cooked at 180 degrees for an hour until the onion melts, giving all its juice to the meat pieces. The best side dish for this kebab is rice or boiled potatoes.

The best marinades for turkey:

• tomato juice;
• kefir;
• kvass (or dark beer);
• lemon and mineral water.

Do not soak the turkey for less than 5 hours: this will thoroughly soak the meat. Bake the meat at a temperature of 160 degrees for 60-80 minutes (it is important to simmer the bird!). It is better to use a baking sleeve so that the juices remain inside.

The beauty of this kebab is that it can be safely served to children, women on a diet, and anyone who cares about their health. Suitable side dishes for this dish include brown rice, chia grains, spelt, lentils, asparagus or green beans.

Fish kebab

Shish kebab made from salmon, trout, halibut and other noble varieties of fish turns out to be exquisite and very festive. Since it is baked instantly, it is important to place the main emphasis during cooking on the marinade: in the case of fish, it must be extremely delicate so as not to overwhelm the fishy taste. The ideal marinade is kefir, sour cream, herbs, and white pepper.

White pepper enhances the taste of fish, while black pepper spoils the aroma.

Pieces the size of a walnut are strung on skewers and laid out in a mold (in the manner of a barbecue), after which they are baked in the oven at 180 degrees for 15 minutes. Finished fish is served with lettuce, olives or boiled rice.

For this we will need: 2 chicken fillets, 1 tbsp. with a heap of tomato paste, 2-3 tsp. curry, fresh thyme, 1/2 blue onion, 2 cloves garlic, 1 tsp. salt and 50 ml water.

Wash the chicken fillet, dry it with paper towels and cut into medium-sized cubes. Add onion, garlic, tomato paste and curry to the blender and turn it on.

Then add 50 ml of filtered water and salt (half or whole tsp). Let's beat everything again. Let's taste it. Due to the curry powder, the marinade will be slightly bitter, don’t be alarmed.

Combine the resulting sauce with the chicken, add thyme flowers and leave to marinate.

Let's move on to chicken heart skewers

We will need: 150-200 g chicken hearts, 1 tbsp. honey, 1 tbsp. balsamic vinegar and 2 tbsp. soy sauce, salt and pepper.

So, melt the honey, add balsamic vinegar and soy sauce, add salt and pepper. Combine with the hearts and leave to marinate.

Pork skewers

My favorite part of pork is the neck. It is soft, not too greasy and ideal for cooking on the grill or at home. Pork neck skewers are very tender and tasty. I learned one lesson a long time ago - you shouldn’t overload meat with various sauces and seasonings! The neck is good on its own, you just need to add salt and pepper, and it reveals its full potential. Therefore, to prepare such kebabs we will need: salt, pepper, mustard and rosemary. By the way, rosemary is pork's best friend. Don't forget about it when preparing dishes from this meat! Cut the pork into small cubes and season well with salt and pepper. Add fresh rosemary and 1 tsp. mustard.

You don’t need a lot, otherwise it will overwhelm the whole taste. We just need to add a touch of flavor to the meat and give it some piquancy. There's no point in overloading it. Moreover, if you have a favorite barbecue sauce, you better prepare it and you will get a fantastic dish! Let's leave it to marinate.

Next, preheat the oven to 180’C. Thread chicken, hearts and pork onto wooden skewers. Set aside the remaining sauces from the hearts and chicken for later, do not give them away. Place foil on a baking sheet so that the juice does not burn to the bottom, and place our kebabs on the grill. Place in the oven for 40 minutes. I checked every 15 minutes and poured the remaining sauces onto the chicken and hearts. It turned out very tasty!

That's all, ours kebabs at home in the oven ready! Call us to the table and let it be delicious!

Bake pork shish kebab in the oven at 200 degrees.

Bake pork shish kebab in a multicooker on the “Baking” mode.

Bake pork kebab in an air fryer at 230 degrees.

How to bake pork kebab

Products for barbecue
Pork (ham) - half a kilo
Onions - 2 small heads
Homemade mayonnaise - 2 tablespoons
Salt - 1 teaspoon

Food preparation
1. Cut the meat into pieces with a side of 2 centimeters.
2. Peel the onions and cut into rings.
3. Place the onions in a saucepan, mash them a little with your hands so that they release juice. 4. Sprinkle the onions with salt. 5. Add kebab and mayonnaise to the onion, mix well. 6. Cover the kebab and put it in the refrigerator for 12 hours, stir the meat every 4 hours.
7. Thread the kebab with onion rings (between 2 pieces of kebab - 3-5 onion rings) onto skewers or skewers.

Baking in the oven
Preheat the oven to 200 degrees. Place a baking sheet in the oven on the bottom level and a wire rack on the middle level. Grease the grate with vegetable oil using a brush. Place skewers with shish kebab on the grill with a slight indentation from each other. Close the oven and turn the kebab skewers every 10 minutes.

Baking in a slow cooker
Place the marinated kebab into the multicooker container. Set the multicooker to the “Baking” mode and stir the kebab halfway through cooking.

Air fryer baking
Cover the bottom of the air fryer with foil, place the kebabs on the grill, cook for 30 minutes at a temperature of 220 degrees. Rotate the skewers every 5 minutes.

Fkusnofacts

To have pork kebab juicy, after each turning of the kebabs in the oven, you can sprinkle the meat with mineral water, beer or wine; You can place a bowl of water on a baking sheet.

For mitigation kebab, when stringing meat, you can string a piece of lard next to each piece of meat. The taste will be more smoky.

Part of the onion to taste can be replaced bell pepper, eggplant or zucchini.

Great for barbecue will do soy sauce, tomato sauce, mayonnaise.

- Serve pork kebab at home with mashed potatoes, fresh vegetables, marinades and pickles, fresh herbs.

To make it easier wash the baking tray from drops of kebab fat, you can first cover it with foil.

- For aroma You can put a few slivers of shish kebab on a baking sheet.