1. For barbecue, choose fresh pork, beef, chicken or lamb without skins or membranes. But small layers of fat are welcome: they will make the kebab juicier.

2. Do not cut the meat into too small pieces, otherwise the kebab may turn out dry. The ideal size of meat cubes is about 3–5 cm.

3. In order for the finished meat to be juicy and aromatic, it must first be marinated. Here are some great marinade recipes:

4. The aroma of smoking can be achieved using liquid smoke. You can add it directly to the marinade, pour it into a baking sheet if you cook kebab on skewers or in a sleeve, or on the bottom of a jar. For 1 kg of meat use 1 teaspoon of liquid smoke.

How to cook shish kebab on skewers

Shish kebab on skewers turns out almost as crispy and juicy as kebab from the grill.

Regular skewers will barely fit in the oven, so use wooden skewers as an alternative. To prevent them from catching fire, soak them in water for 20-30 minutes immediately before preparing the kebabs.

Then place the marinated meat onto the skewers, not too tightly. You can alternate the pieces with onion rings from the same marinade or with other vegetables, such as tomato slices or bell pepper.

Skewers with meat can be placed directly on the wire rack, placing a baking sheet under it so that excess juice can drain there. Or place them on a narrow baking sheet or mold so that the ends of the skewers are located at the edges of the dish. It will turn out to be a kind of mini-barbecue.

In both cases, it is better to cover the baking sheets with foil so that you don’t have to wash them for a long time.

Chicken kebab in the oven should be cooked at a temperature of 200 °C, and kebab from other meats - at 230–240 °C. Thanks to the strong heating, the meat will be covered with a golden brown crust, and the inside will remain juicy: the liquid will not evaporate from it.

Place the kebab in the preheated oven for 20–30 minutes. It may take a little longer depending on the type and freshness of the meat.

Periodically turn the meat over and baste it with water or remaining marinade. You can check the readiness of the kebab by slightly cutting the meat. It should be well baked.

How to cook shish kebab in a jar

Shish kebab from a jar smells incredibly delicious and turns out very juicy. It will not be as crispy as regular kebab. But if you really want to make an appetizing crust, then after cooking you can fry the meat in a frying pan.

Place the pieces of meat on skewers in the same way as in the first method. Then place them in clean, dry 3-5 liter jars. The size of the jar will depend on the length of the skewers and the quantity on them. No more than five skewers will fit in one jar.

For a richer flavor, you can add pickled or fried onions to the bottom.

Seal the necks of the jars and make several small punctures in it. This is necessary so that excess steam can escape from the jar.

You need to place the jars in a cold oven, otherwise the glass may burst if there is a sudden change in temperature. Then set the temperature to 200 °C and leave the meat for an hour.

After this, turn off the oven, but do not open it or remove the jars for about 15–20 minutes. Again due to temperature differences.

When the jars have cooled slightly, carefully wrap each jar in a dry towel and remove from the oven.

As already mentioned, it can give meat an incredibly appetizing aroma. Now imagine what the smell would be like if you used a lot of onions.

For 1 kg of meat, 4–6 large onions are enough, but you can take more. Cut the onion into half rings, place in a colander and pour over boiling water to remove the bitterness. Then add to it 2-3 tablespoons of vinegar, 1-2 tablespoons of sugar, salt to taste and a few tablespoons of water. Leave the onions to marinate for an hour.

Then place the onion in a baking sleeve and spread almost over its entire length. Place the marinated meat on top without mixing it with the onion. Tie the bag and make several punctures in it.

Place the baking tray in an oven preheated to 220°C for an hour. To make the kebab crispy, cut the sleeve and leave it in the oven for another 20–30 minutes.

The kebab in the sleeve turns out aromatic and well baked. However, it will not get the same crust as meat cooked on the grill.

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 also do, although I couldn’t say anything 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 several 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!

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

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.

If the weather is bad outside or you simply don’t have time to relax in nature, you can easily cook shish kebab in the oven. It is in no way inferior to juicy and rosy meat that is cooked on the grill. The calorie content of such a dish depends on the marinade and the chosen meat, but on average it will be about 280 kcal per 100 g serving.

Chicken kebab in the oven on skewers – photo recipe

The chicken fillet absorbs enough of the marinade and, along with the onions and tomatoes, releases juice when baked. But it won't go to waste. If you place potatoes under the kebabs, you will get a hearty dinner without much effort.

Your mark:

Cooking time: 2 hours 45 minutes

Quantity: 6 servings

Ingredients

• Chicken fillet: 550 g
• Onion: 200 g
• Soy sauce: 30 ml
• Vegetable oil: 30 ml
• Mayonnaise: 60 g
• Ketchup: 30 g
• Potatoes: 600 g
• Tomatoes: 2-3 pcs.
• Salt, pepper: to taste

Cooking instructions

Pour cold water over the peeled potatoes (to prevent them from darkening) and set aside.



Cut the meat into cubes that are convenient for skewering.



To make the marinade, combine soy sauce, mayonnaise, ketchup and vegetable oil in a bowl.



Grind everything and pour a small part into a small bowl.



Place the meat in a suitable container and pour in the marinade. Season with pepper and add salt if necessary.



Send the onion, cut into large slices, here.



Mix everything, cover and leave for at least 2 hours, or better yet, overnight.



When the meat is marinated, cut the potatoes into thin discs.



Place it in a mold, add salt and mix with the remaining marinade.



Thread meat, onions, and tomatoes onto skewers, alternating between each other. Secure the skewers to the pan so that they do not lie on the potatoes, but are suspended.



Place the remaining marinade, onions and tomatoes on the potatoes.



At 180 degrees and with the top and bottom heat turned on, the kebabs will be baked in 45 minutes.



Juicy, aromatic potatoes, supported by chicken skewers, will completely satisfy the whole family. Try it, bon appetit!



How to cook delicious and juicy pork kebab in the oven

Pork shish kebab in the oven can turn out much tastier and piquant than on the grill. A salad of fresh vegetables is suitable as a side dish. To prepare a meat dish you will need:

• Pork – 1 kg;
• Onions (onion) – 3 pcs.;
• Lemon – 1 pc.;
• Lard – 200 g;
• Bunch of greenery – 1 pc.;
• Salt, black pepper, spices - to taste.

How to cook:

1. Rinse a piece of pork under running water and cut it into large cubes of equal size.
2. Cut the lard into slices (their number should match the number of pork pieces).
3. Place the prepared products in a common bowl and add grated onion to them.
4. Add salt, pepper and various spices here, and squeeze out lemon juice.
5. Mix everything thoroughly, cover with something and put in a cool place for a couple of hours.
6. Once the time is up, place the pork and lard cubes on skewers.
7. Cover a baking sheet with foil and place a few pieces of the remaining lard on it.
8. Place the baking sheet on the lower tier of an oven preheated to 250 degrees.
9. Place a grill with shish kebab on the top one.
10. After 15 minutes, turn the skewers over so that the pork is well browned.
11. At the same time, prepare the dressing. Cut the onion into half rings and greens into a small bowl. Squeeze lemon juice here, add vinegar and spices.

When the lard on the baking sheet begins to smoke, consider that the kebab is ready. Serve it hot, pouring delicious dressing on top.

Recipe for beef or veal

Beef or veal shashlik cooked at home in the oven will be more dietary than pork. You will need the following ingredients:

• Young veal or beef – 1 kg;
• Kefir (1% fat) – 1.5 cups;
• Lemon – 1 pc.;
• Head of garlic – half 1 pc.;
• Ground pepper – 1 tsp;
• Salt - half 1 tsp.

What to do:

1. Wash the piece of meat and remove veins and film. Cut into cubes.
2. Pierce each slice all the way through with a knife to speed up marinating.
3. Place the meat pieces in a bowl and season with salt. Stir and leave for 10 minutes.
4. Then pepper and wait again.
5. Pour half of the required kefir over the meat.
6. Grate the lemon zest into a separate plate and squeeze the juice there.
7. Pour out the remaining kefir and grate the garlic.
8. Mix everything and pour into the meat.
9. Place in the refrigerator for 12 hours.
10. Thread marinated beef onto skewers.
11. Preheat the oven to 240 degrees, place a baking sheet with foil on the lower level.
12. Place a wire rack on the middle level and place the skewers on it.
13. Bake the kebab in the oven for 35 minutes. Turn over a couple of times to ensure the meat is cooked on all sides.

For turkey

Turkey kebab cooked in the oven will be no less tasty. To do this you need to take:

• Turkey (fillet) – 500 g;
• Soy sauce – 50 ml;
• Sour cream – 1 tbsp. l.;
• Mustard (in grains) – 1 tbsp. l.;
• Cherry tomatoes – 4 pcs.;
• Herbs of Provence – 1 tbsp. l.;
• Black pepper, salt - to taste.

Step-by-step preparation:

1. Wash the turkey fillet thoroughly with water and cut into 3cm by 3cm cubes.
2. Place them in a saucepan, add soy sauce, sour cream, herbs, mustard and all other seasonings.
3. Using your hands, mix the contents of the container.
4. Cover with film and place in the refrigerator for an hour and a half.
5. Meanwhile, prepare the skewers: soak them in water for half an hour to prevent them from burning in the oven.
6. Chop the tomatoes into thin slices.
7. Remove the meat from the refrigerator. Alternately thread turkey cubes and tomato wedges onto skewers.
8. Place the kebabs on the oven rack and bake for 35 minutes at 240 degrees.
9. During baking, be sure to turn the skewers 1-2 times for even frying.

Delicious kebab in the oven in a jar

Meat baked in a jar has a very interesting taste. The recipe for this dish is very simple, but the end result is almost real kebab. You will need:

• Meat (any) – 1 kg;
• Onions – 1 pc.;
• Tomato – 1 pc.;
• Bell pepper – 1 pc.
• Garlic (powder);
• Salt;
• Bay leaf;
• ground black pepper.

Instructions:

1. Cut the meat into medium cubes and marinate in any way.
2. Chop the vegetables into rings.
3. Place cubes of marinated meat in a jar in layers, alternating with vegetables.
4. Finally add bay leaf and pepper.
5. Cover the neck with foil and place the container in a cold oven.
6. Heat it to 180 degrees and simmer the meat in the jar for at least one and a half hours.

If desired, thread the pieces onto skewers and place them in the jar so that the meat is inside. The cooking principle remains the same.

Recipe for shish kebab in the oven on a baking sheet on an onion bed

Shish kebab in the oven on an onion bed is an excellent replacement for traditional shish kebab cooked over coals. For this delicious meat dish you need to purchase:

• Pork – 500 g;
• Onion – 2 pcs.;
• A mixture of peppers, salt, suneli hops - to taste;
• Sour cream – 2 tsp;
• Lemon – 30 g;
• Cherry tomato – 4 pcs.

How to cook:

1. Cut the meat into cubes and the onion into rings.
2. In a bowl, mix sour cream, all spices, squeeze out a little lemon juice.
3. Pour the sauce over the meat and leave to marinate for a couple of hours.
4. Then thread the pieces onto skewers along with the tomatoes, alternating them.
5. Place the chopped onion in the pan and place the kebabs on top of the onion bed.
6. Season with curry seasoning.
7. Cover the pan with foil and bake in the oven at 190 degrees for 20 minutes.

How to make homemade kebab in the oven in the sleeve

A recipe for homemade kebab cooked in a sleeve in the oven implies a full dinner. After all, if you wish, you can use any vegetables in addition to onions. You will need:

• Meat (any) – 1 kg;
• Onion – 3 pcs.;
• Garlic – 1 head;
• Spices for shish kebab – 3 tbsp. l.;
• Lemon juice – 1 tbsp. l.;
• Vinegar – 1 tbsp. l.;
• Salt, black pepper - to taste.

Step by step process:

1. Cut the meat into cubes of the same size.
2. Add salt, season with spices, add lemon juice and stir.
3. Place in the refrigerator for 6 hours.
4. Soak the onion, cut into rings, for an hour in a marinade of ½ tbsp. water, 3 tablespoons of vinegar and spoons of sugar.
5. Preheat the oven to 220 degrees.
6. Place the sleeve on a baking sheet. Place the onion on the bottom of the sleeve and the meat cubes on top.
7. Tie on both sides, pierce in 2-3 places to allow steam to escape.
8. Place in the oven for 50 minutes.
9. Take out the baking sheet, cut the sleeve, pour the resulting juice over the meat.
10. Place back in the oven for another 30 minutes until golden brown.

How to make shish kebab in the oven in foil

Shish kebab cooked in the oven in foil turns out very juicy and tender. To get the aroma of real barbecue, you can add a few drops of “liquid smoke” before baking. For this dish you will need the following:

• 600 g pork;
• 2 onions;
• 2 tsp. tomato paste;
• 2 tsp. vegetable oil;
• salt and spices to taste.

Step by step process:

1. Cut the pork into large pieces.
2. Place in a suitable bowl, season with salt and spices.
3. Cut the onions into rings.
4. Send to the meat and shake everything thoroughly with your hands so that the onion releases its juice.
5. Add tomato, oil, mash everything again.
6. Place in a cool place to marinate for 2-3 hours.
7. On a baking sheet, place 2-3 pieces of foil on top of each other.
8. Place the marinated meat and onions in the center.
9. If desired, spray with liquid smoke and fold the edges of the foil to ensure a tight seal.
10. Place in an oven preheated to 200 degrees for half an hour.
11. Unfold the edges of the foil, reduce the temperature to 180 degrees and brown the meat for another 30 minutes.

You can string pieces of meat and onion rings onto skewers and wrap each kebab in foil. You will get portions just like in nature.

Shish kebab at home in the oven with vegetables: potatoes, onions, etc.

This shish kebab recipe will surprise many cooks, because you can cook both meat and a side dish for it. You should prepare the following ingredients in advance:

• Pork pulp – 1 kg;
• Potatoes – 1 kg;
• Onions – 1-2 pcs.;
• Vinegar – 50 ml;
• Vegetable oil – 2 tbsp. l.;
• Salt, seasonings - to taste.

1. Cut the pork into pieces and the onion into rings.
2. Place the ingredients in a bowl and season with spices and salt.
3. Pour in oil and vinegar, mix everything.
4. Cover the bowl with cling film and place it in a cool place for 2 hours to marinate the meat.
5. Take out the baking dish, grease the bottom with oil and place the potatoes cut into slices on it, add salt. If desired, add similarly chopped zucchini or tomatoes.
6. Place the skewers in water for 5-10 minutes (so they don't burn in the oven).
7. Thread pork and onions onto them.
8. Place the skewers in the pan on top of the potatoes.
9. Cover the pan with foil and bake in an oven preheated to 180 degrees for 40 minutes.
10. After half an hour, remove the foil and leave the meat in the oven, giving it 10 minutes to brown.

When preparing barbecue at home, you need to remember:

• For barbecue in the oven, fresh pork, lamb or chicken is perfect. The main thing is that there are no veins or films on the fillet.
• It is better to choose a meat product with medium fat content.
• Meat pieces should not be small or large. Cut the fillet into cubes measuring 3 cm by 5 cm.
• You need to marinate the meat first. Then the kebab will turn out tender and juicy.

To make the meat in the oven more similar to a real shish kebab grilled on the grill, you can add a small portion of liquid smoke to the marinade or directly to the product before baking (1 teaspoon per 1 kg of meat).

We look forward to your comments and ratings - this is very important to us!