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 the 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.

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)

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

Barbecue in nature is the dream of everyone who gets out of the house for the weekend with family or friends. But sometimes there is no way to get out of the city, to the country. Or warm spring days are still far away. That’s when recipes for cooking barbecue at home come to the rescue. A stovetop oven is the best tool for such recipes. And the kebabs in it turn out almost like on a grill, browned and juicy. It's a pity that there is no smoky aroma. Well, this can be corrected with the help of liquid smoke added during cooking to the meat marinade or poured into the pan over which the meat is cooked.

Shish kebab in the oven on skewers

You can cook shish kebab in the oven on wooden skewers. To do this, you need to soak them in water for half an hour, then grease them with oil. (from any type of meat!) put on a skewer, put pieces of lard between them to make the meat juicy.

The next step is to line the bottom of the baking sheet with foil, and randomly place pieces of lard on it. They will be useful for us to smoke the kebab itself when the lard is rendered.

Place the skewers on the grill. We place the grill on a baking sheet and place this “work of design art” in an oven preheated to 250 degrees. At such a high temperature, you will need to turn the skewers 1-2 times. If you don’t want to do this, set the oven temperature to 200 degrees, the kebabs will already be browned on all sides.

Shish kebab in the sleeve

Shish kebab can also be cooked in a sleeve. To do this, place the skewers with meat in it, only so that they do not touch each other. Place the tightly closed sleeve on a baking sheet, pouring a little water into it. Heat in the oven to 170 degrees for 15 minutes. Now you need to remove the skewers from the sleeve and place them on the wire rack. There should be a baking tray under the grill to catch the juice from the meat. By the way, you can pour a little water and liquid smoke onto the baking sheet. Turn on the grill for 20 minutes and fry the skewers until golden brown.

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

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

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:

Shish 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