Cooking on skewers in the oven. How to cook shish kebab in the oven. Salmon skewers in the oven on skewers

Today I will write in detail simple recipe chicken skewers, which can be cooked at home in a frying pan and in the oven. Ideal for children's table(By the way, ).

The dish is a success at children's parties, as everyone loves my wooden skewers, all children love chicken, especially when the pieces turn out soft and juicy.

I take chicken fillet(1-1.5 kg) without bones and separate the small fillet (we will need it for gravy, cutlets or meatballs). The pieces need to be relatively identical and even. Here they are:

Marinade: 2 tablespoons olive oil, 3 tablespoons of sour cream, 3 tablespoons of lemon juice, salt and pepper to taste.

We also cut the onion into large rings and throw it into a bowl with the chicken and marinade, but we won’t serve it to children, not everyone likes it. Onions are also needed to soften the fillet.

I put the bowl in the refrigerator. Minimum - 1 hour. Or better yet for a day!

Now I string the pieces onto wooden skewers, peeling them from the onion.

Take a large frying pan and fry our fillet directly on skewers in a small amount of vegetable oil until golden brown on all sides. No need to bring it to readiness! We just add a beautiful color to our kebabs. Place the semi-finished products on a large sheet of foil.

Don't have time to go on a picnic? Don’t be upset, pork kebab in the oven will turn out no less tasty. Of course, you need to cook it correctly: buy suitable meat, prepare a delicious marinade for it and bake it at optimal temperature so that the kebab remains juicy, but becomes crispy.

To pork kebab it turned out delicious in the oven, you need to know the basics of preparing this dish. It is not advisable to use frozen pork; it is better to purchase fresh, chilled meat. The ideal choice would be the neck part. You can also take a ham, and the tenderloin will make the most dietary option kebabs.

The meat must be thoroughly cleaned, all membranes cut off and excess fat removed. However, you don’t need to remove all the fat; a thin layer of fat will make the dish especially juicy. The meat must be cut into pieces average size, approximately 4 by 4 cm. Larger pieces will not be cooked well, and small ones will be dry.

Be sure to marinate the pork. You can choose marinades to suit your taste. Use the same recipes that you choose for cooking shish kebab on the grill. And if you don’t yet have a favorite marinade option, try using the recipes below. You need to marinate pork for baking in the oven for at least 3 hours. It’s better to prepare the meat in advance and marinate it for 8-12 hours.

You can cook shish kebab in the oven in different ways. You can simply arrange the pieces on a baking sheet or frying pan or string them. You can bake meat in a jar or a special baking bag. As a rule, meat is placed in an already well-heated oven, with the exception of... The jar is placed in a cold oven and only then is it turned on.

Advice! If you plan to use skewers, they must be kept in cold water at least half an hour, this will prevent charring of the wood.

You can cook pork shish kebab in the oven at the same time as a side dish - potatoes or vegetables.

Interesting facts: the largest portion of baked pork skewers was prepared in Mexico. Total weight The dishes amounted to more than 3 tons. In addition to pork, the preparation of the dish required 25 kg of salt, 12 kg of spices and one and a half centners of onions.

A quick version of pork kebab baked on a baking sheet

This is perhaps the fastest and easiest recipe for cooking pork kebab on a baking sheet in the oven. The meat will be very soft and juicy.

1.5 kg pork neck or clippings;
2 large onions;
1 teaspoon “Mixed peppers”;
1 teaspoon dry basil;
salt to taste;
oil for baking sheet.

Cut the prepared meat into cubes with a side length of about 3 cm. Chop the onion very finely or grind it in a blender. Mix the onion mixture with the meat, sprinkle the food with a mixture of ground pepper and dry basil. Mix very well. Cover the dish with a lid and leave for 2-3 hours; you can leave to marinate overnight. You should not salt the pork at this stage.

Take a baking sheet, cover it with parchment or foil, and lightly grease it with oil. Lay out the pieces of pork, distributing them evenly, and add salt. It is advisable for the meat to lie in one layer. Place in a preheated oven (220 degrees) for 25 minutes. It is recommended to stir the pieces periodically so that they are evenly fried. If desired, at the end of cooking, you can turn on the grill function for 5-10 minutes to brown the pieces. We serve any side dish with the shish kebab, as well as any sauces.

Just a recipe for barbecue with liquid smoke

Many people believe that kebab cooked in the oven cannot be compared with a dish cooked on the grill due to the lack of a characteristic smoky smell. But the situation can be improved. The easiest option is to cook shish kebab with liquid smoke. However, this liquid does not have much useful composition, so it is not recommended to use it often.

There is also a more “environmentally friendly” option for cooking smoky kebab in the oven. To obtain a characteristic smell, use alder or birch sawdust. The kebab will turn out great if you use thin branches to create a “smoke” fruit trees- cherries, apple trees, pears. It is important that the branches are completely dry; if they are fresh, they simply will not catch fire and there will be no smell of smoke.

1 kg of pork (neck or ham);
150 ml tomato juice;
1 onion;
2 cloves of garlic;
1 tablespoon vegetable oil;
salt, pepper, cilantro.

Cut the pork into cubes or rectangular pieces with a side length of about 3 cm. Cut the onion into rings and the garlic into thin flat slices. We don’t cut the greens, but mash them with our hands so that they release the juice. Add tomato juice, pepper and oil. No need to add salt yet. Mix the marinade with the pork and leave to marinate for at least 3 hours. You can leave it to marinate overnight. But before frying for at least half an hour, you should remove the meat from the refrigerator, add salt and let the meat warm to room temperature.

Read also: Shish kebab in a slow cooker - 13 recipes

Salt the meat and thread it onto wooden skewers. Place on a greased and foil-lined baking sheet. Now you need to prepare the fire. You can make it in a frying pan; a metal bowl will do. Keep in mind that the dishes will become smoky, so use the ones you don’t mind.

We put a crumpled napkin or piece of paper into the frying pan and arrange dry twigs or sawdust around it in a “hut”. We set fire to the paper and put our fire in the oven. It is important to use a cooking mode with air circulation to maintain the smoldering mode of branches or sawdust.

Cook the shish kebab in grill mode with air circulation. Temperature – 250 degrees. Cooking time is 20 minutes, and every five minutes you need to turn the kebabs from side to side.

Juicy kebab in the oven, baked in foil

If the presence of a smoky smell is unimportant, then you can cook pork kebab in the oven in foil. This is a very juicy recipe, as the foil protects the meat from drying out.

600 gr. pork neck;
250 gr. onions;
4 tablespoons of mild adjika;
salt and black pepper to taste.

Cut the washed pork into pieces with a side length of about 4 cm. Cut the onion thinly - into halves and quarters of rings. Pepper the onion or add a set of barbecue spices to taste. Grind the onion with your hands until the juice appears and mix it with adjika. Mix the prepared mass with pieces of pork and mix thoroughly with your hands again.

Let it marinate for a while. The minimum holding time is 2 hours, but you can marinate longer. Half an hour before frying, remove the dishes from the refrigerator, add salt and leave on the table so that the food reaches room temperature.

Thread the pieces onto wooden skewers. Let's take it big piece foil, lay out the prepared kebabs, topping with onions from the marinade. Wrap tightly. You can wrap each kebab separately, but the first option is easier. Bake at 200 degrees for 20 minutes, then cut top layer foil and let the kebabs brown for 15 minutes.

Shish kebab on onion bed

Pork shish kebab cooked on an onion bed is very tasty. The taste of cooked pork is very similar to real kebab.

700 gr. pork;
700 gr. onions;
3 tablespoons table vinegar (9%);
1 tablespoon sugar;
salt, black pepper, ground coriander.

We separate about 200 grams from the total mass of onions. Grind the onion using a blender. You can grate it, but you will have to “shed tears” while doing this work. Cut the meat into pieces with a side length of 2.5-3 cm. Mix the pork with the onion mixture, add black pepper and ground coriander. Mix well. But we will add salt no earlier than half an hour before frying. Leave to marinate for 2-3 hours (or more).

About an hour before frying, you need to marinate the onions to prepare the pillow. To do this, cut the onion into thin half rings. Place in a bowl and pour boiling water until the water completely covers the vegetables. After 10 minutes, drain the water, discarding the onion half rings in a colander. Then mix the onion with vinegar, sugar and add a pinch of salt. Leave to marinate for one hour.

We will bake in a heat-resistant form. Lubricate it with oil. First add the onion, then the pieces of marinated pork. Cover the top with foil and bake for 1 hour at 180 degrees. Then increase the temperature to 200 degrees and remove the foil, let the meat brown for 20 minutes. Serve with fresh herbs and vegetable salad.

Shish kebab on skewers in sour cream and mustard marinade

It turns out soft if you marinate the meat with mustard. We will cook the meat on skewers.

800 gr. pork tenderloin or neck;
3 onions;
100 gr. sour cream;
30 gr. mustard;
salt, barbecue seasoning and pepper to taste.

We peel a piece of meat and cut it into pieces of the same size with a side length of 3 cm. Chop the onion into thin quarter rings, sprinkle the onion with spices and pepper, knead with your hands until the juice comes out. Mix the onion with pieces of pork, add sour cream and mustard. Mix everything well again so that each piece is covered with marinade. Leave to marinate in the refrigerator for 2 hours (minimum), you can marinate longer. Half an hour before frying, remove the dishes from the refrigerator and let the meat warm up to room temperature. Salt the pork.

Thread the pieces of pork onto skewers, making sure that the ends of the skewers are free. We will cook using a rectangular shape, the width of which is less than the length of the skewers. We place the skewers on the sides of the form so that the free ends of the sticks rest on the sides of the form, and the skewered meat is suspended. Bake at 180 degrees for about 45 minutes, turning occasionally.

Advice! To avoid having to wash the mold for a long time, it is recommended to completely cover it with foil in advance.

Delicious kebab in a jar marinated with pomegranate juice and lemon

Pork kebab baked in a jar turns out very tasty. Let's prepare a complex marinade for it; you need to marinate the pork in pomegranate juice with lemon and spices.

400 gr. pork (ham or neck);
150 gr. onions;
1 teaspoon dry savory;
1 teaspoon dry thyme;
salt to taste;
150 gr. smoked brisket (the addition of this ingredient will give the kebab a “smoky” taste);
50 ml water.

Marinade:

150 gr. sour cream;
2 teaspoons prepared mustard;
0.5 teaspoon ground black pepper;
0.5 teaspoon sweet ground paprika;
2 cloves of garlic;
0.25 teaspoon ground coriander;
0.25 teaspoon ground bay leaf;
100 ml pomegranate juice;
salt to taste.

Read also: Chicken kebab - 12 most delicious marinades to keep the meat tender

Cut the pork into medium-sized pieces. Sprinkle with dry herbs - thyme and savory, rub the spices into the meat.

Preparing the marinade: mix sour cream with mustard, add all the spices, salt, pour in pomegranate and lemon juice. Mix everything. Dip pieces of pork into the marinade. Cover the dish with a lid and keep in the refrigerator for about 3 hours.

Cut the onion into circles, and the smoked brisket into cubes comparable in size to pieces of pork. Thread pieces of pork mixed with onion slices onto skewers. Thread the last piece of brisket.

Pour 50 ml of water into the bottom of a clean jar. Place the skewers with shish kebab vertically in the jar. Cover the neck of the jar with a piece of foil folded in half. We make one small puncture in the foil with a skewer.

Place the jar in a cold oven. Turn on the heat at 220 degrees and bake for about an hour. After the cooking time is over, do not open the oven; let the jar cool a little right in the oven.

Karski-style shish kebab in the oven, marinated in mineral water

Lovers juicy meat They will appreciate the kebab cooked in Karski style. To prepare it you need a special product - fatty pork mesh, you can buy it on the market. We will prepare the marinade using mineral water.

300 gr. pork;
2 onions;
1 tomato;
80 gr. vegetable oil;
20 gr. cognac;
0.3 liters of sparkling mineral water;
a third of one lemon;
spicy herbs, salt and pepper to taste;
pork mesh - as needed.

Cut the onion into halves of rings. Sprinkle the onion with spices and grind until juice appears. Pour in cognac and vegetable oil. Squeeze the juice from a third of a lemon and add sparkling water.

Cut the meat into long strips, about 20 cm long and 3-4 cm wide. Dip the strips into the marinade and knead well with your hands. Let marinate for 3-4 hours. Cut tomatoes and onions into slices. Thread a slice of onion and a slice of tomato onto a skewer, then thread a strip of meat along it, and again put on a slice of onion and tomato. Wrap the kebab in fat mesh. Place on a baking sheet lined with foil and bake at 200 degrees for about 30 minutes.

Pork kebab in a baking sleeve with potatoes

Let's prepare pork shish kebab with potatoes in a baking sleeve. We will marinate in mayonnaise.

0.8-1.0 kg of pork (neck is best);
1 kg of potatoes;
2 onions;
3 tablespoons of mayonnaise;
barbecue spices and salt to taste.

Cut the pork into pieces with a side length of about 2 cm. Grate one onion or puree it with a blender. Mix onion puree with pork and mayonnaise. Add spices and pepper. Leave the pork to marinate for 6-12 hours.

Before frying, you need to remove the pork from the refrigerator in advance so that it reaches room temperature. During this period, you need to salt the meat.

Cut the potatoes into large slices, the onion into thin half rings. Salt the vegetables and mix. First place the potatoes in the baking sleeve, then distribute the onions on top and spread the marinated pork in an even layer. We tie the sleeve with a special clip. Place on a baking sheet and make 2-3 punctures in the upper part with a knife.

Cook at 180 degrees for approximately one hour. Remove the baking sheet from the oven and pierce a piece of potato with a knife; if it is soft, then the dish is ready. Now you can cut the bag and place the baking sheet in the oven, turning on the grill function for 10-15 minutes until browned.

Pork shashlik with mushrooms in kiwi marinade

Another option, cooked in the oven, would be to cook it in a marinade with kiwi. We will prepare it with mushrooms; we will use fresh champignons.

1 kg pork neck;
1 kiwi;
2 onions;
pepper, salt;
350 gr. fresh champignons;
2 tablespoons vegetable oil;
1 teaspoon lemon juice;
1 teaspoon ground paprika;
0.5 teaspoon of dry Italian herbs;
salt to taste.

Cut the pork into medium-sized pieces, pepper and add salt. Add the onion cut into rings and peeled and grated kiwi to the meat. Add the fruit puree to the onion and meat and mix. In this marinade, the meat is marinated quickly; it will be ready for frying within an hour.

Wash the fresh champignons and trim the stems a little. Salt and pepper the mushrooms, pour lemon juice over them and vegetable oil, sprinkle with spices. Leave to marinate covered for 20 minutes.

Alternately thread pieces of pork and mushrooms onto skewers. Bake in the oven on a foil-lined baking sheet for 30-40 minutes.

Shish kebab marinated in kefir

Pork marinated in a kefir marinade turns out tender. We will cook it in a regular oven.

0.7 kg pork (ham, neck);
1 large onion;
500 ml kefir;
salt, black pepper, spices for pork.

Cut the washed and cleaned pork into medium-sized pieces. The pieces should be approximately the same. Mix pieces of meat with thinly sliced onions. You can cut into rings or smaller, depending on your choice. Add spices and black pepper. Mix well. Pour in kefir. Cover the bowl with a lid and leave in the cold for at least 5 hours.

Half an hour before baking, remove the meat from the refrigerator and add salt. Place the pork along with kefir and onions in a large mold or baking sheet with sides. The pieces of meat should lie in one row. Bake in a hot oven for about an hour. Then take out the baking sheet, mix the meat with a spatula and put it back in the oven for another 20 minutes.

Pork shish kebab with vegetables in the oven

Cut the pork into rectangular pieces, slightly smaller than for a regular kebab. Cut the lou into thick circles (do not separate into rings). Mix pork and onions with the addition of spices, mayonnaise and ketchup. Leave the pork for at least two hours so that the meat is well marinated.

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 rating:

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 peeled potatoes (to avoid darkening) cold water and leave it aside.

Cut the meat into cubes that are convenient for skewering.

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

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 with a lid 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 from fresh vegetables. For cooking 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:

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

Wash the piece of meat and remove veins and film. Cut into cubes.
Pierce each slice all the way through with a knife to speed up marinating.
Place the meat pieces in a bowl and season with salt. Stir and leave for 10 minutes.
Then pepper and wait again.
Pour half of the required kefir over the meat.
Grate the lemon zest into a separate plate and squeeze the juice there.
Pour out the remaining kefir and grate the garlic.
Mix everything and pour into the meat.
Place in the refrigerator for 12 hours.
Thread marinated beef onto skewers.
Preheat the oven to 240 degrees, place a baking sheet with foil on the lower level.
Place a wire rack on the middle level and place the skewers on it.
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:

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

Delicious kebab in the oven in a jar

Very interesting taste has meat baked in a jar. 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:

Cut the meat into medium cubes and marinate in any way.
Chop the vegetables into rings.
Place cubes of marinated meat in a jar in layers, alternating with vegetables.
At the end add bay leaf and pepper.
Cover the neck with foil and place the container in a cold oven.
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:

Cut the meat into cubes and the onion into rings.
In a bowl, mix sour cream, all spices, squeeze out a little lemon juice.
Pour the sauce over the meat and leave to marinate for a couple of hours.
Then thread the pieces onto skewers along with the tomatoes, alternating them.
Place the chopped onion in the pan and place the kebabs on top of the onion bed.
Season with curry seasoning.
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:

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

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

Cut the pork into pieces and the onion into rings.
Place the ingredients in a bowl and season with spices and salt.
Pour in oil and vinegar, mix everything.
Cover the bowl cling film and put it in a cold place for 2 hours so that the meat marinates.
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.
Place the skewers in water for 5-10 minutes (so they don't burn in the oven).
Thread pork and onions onto them.
Place the skewers in the pan on top of the potatoes.
Cover the pan with foil and bake in an oven preheated to 180 degrees for 40 minutes.
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!

You will probably be surprised, but today we are preparing shish kebab in the oven on pork skewers, the recipe with photos, as always, will be found under short description.

You can cook this kind of kebab anytime, regardless of the time of year, without leaving your kitchen, and no weather can stop you.

Of course, kebab in the oven on skewers cannot be compared with what is cooked on a fire or in a grill, with the aroma of smoke, with the smell of a fire, in nature. But, if you really want to try shish kebab, but the weather is bad, or maybe you just don’t have time to go out into nature, then today’s recipe with photos will come to your aid.

And the smell of haze can be replaced by “liquid smoke”, which is freely sold in supermarkets. Simply drizzle a little over the meat before putting it in the oven.

Shish kebab in the oven on skewers turns out very juicy and aromatic, despite the fact that it is prepared at home.

Ready dish goes well with any sauce, choose according to your taste:

And even

5 secrets for cooking shish kebab in the oven using pork skewers

To ensure that the meat is well-fried, thread it onto skewers with slight indentations.
Before threading the pork, soak wooden skewers in boiling water for 30 minutes to prevent them from getting burnt in the oven.
So that kebabs in the oven on skewers have a characteristic smoky smell, many housewives sprinkle the meat with “liquid smoke” (but I don’t recommend it, it seems to me that this is NOT healthy, although it’s up to you to decide)
You can use a disposable smoker (they are commercially available), you can use it directly in the oven
If your oven is drying out, bake the pork in a sleeve (bag) or wrap it in foil

It seems to me that the most appetizing is kebab in the oven on pork skewers, with streaks of lard (this is my personal opinion, and it may differ from yours). The dish turns out with a crispy crust, juicy, with the aroma of fried meat.

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 receive excellent result dishes, 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 when high temperature not less than 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.

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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 so that the juices will drip onto it. 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.