If you live in a private house or have a warm dacha, then you can cook barbecue at any time. But residents of city apartments have the opportunity to fry meat on coals only during picnics. However, if a trip to nature is not possible, then you can fry the kebab in the oven on skewers. This dish turns out very tasty, juicy and aromatic.
- 500 gr. chicken hearts;
- 150 gr. onions;
- 4 tablespoons of ketchup;
- 1 teaspoon sugar (optional);
- 2-3 tablespoons vegetable oil;
- spices and salt to taste.
If you purchased frozen chicken hearts, you must first defrost them. You need to defrost slowly, ideally, you need to remove the package from the freezer and leave it in the refrigerator for 10-12 hours. During this time, the meat should thaw.
We clean the hearts, wash them and dry them. Place in a bowl. Cut the onion into half rings, salt it and mash it with your hands to release the juice. Mix with tomato sauce. If the sauce is sour, you can add sugar. Add spices to taste to the tomato-onion mixture.
For example, you can use garlic powder, dry aromatic herbs, and a mixture of pepper. Add vegetable oil and mix. Add the prepared marinade to the hearts and mix. Leave at room temperature for 1 hour or in the refrigerator for 3-4 hours.
Thread the hearts onto wooden skewers. Place the onions from the marinade in a mold or on a baking sheet, and place the prepared kebabs on top. Place the baking sheet in the oven, heated to 200 degrees.
After 15 minutes, check for readiness. Clear juice should flow out of the cut heart. If blood is released, then let the kebab cook in the oven for a few more minutes. But don't keep it for too long to avoid drying it out.
Original chicken kebab in batter
Baked in batter - an original and tasty dish.
- 800 gr. chicken fillet;
- 4 tablespoons soy sauce;
- 1 tablespoon balsamic vinegar;
- 2 tablespoons vegetable oil;
- 3 eggs;
- 125 gr. wheat flour;
- 0.25 glasses of milk;
- 1 clove of garlic;
- salt, spices to taste.
Cut the chicken fillet into thin long pieces. Prepare the marinade by mixing balsamic vinegar, soy sauce, ground black pepper, pressed garlic and sunflower oil in a bowl. Mix everything until smooth.
Read also: How to cook shish kebab in the oven at home: 12 juicy recipes
Pour the marinade over the chicken fillet and leave for 1.5-2 hours. Thread the fillet strips onto a skewer, threading the skewer lengthwise.
Prepare the batter. Mix raw chicken yolks with milk, add salt and pepper to taste, add flour, knead. Beat the whites until fluffy and gradually fold them into the dough. The mass turns out to be quite thick.
Roll each prepared semi-finished kebab product in flour, then dip it in batter. Place on a greased and parchment-lined baking sheet and bake at 200 degrees for about 30 minutes.
Advice! If desired, skewers in batter can be deep-fried. After such frying, the kebabs should be placed on napkins to drain excess fat.
Shish kebab baked in a jar
You can cook shish kebab in the oven in a jar. The advantage of this method is that the juices in the meat are better preserved, and it is almost impossible to dry out the kebab. You can cook shish kebab from different meats in a jar, here is one of the options.
- 1 kg of meat (preferably pork neck);
- 150 ml light beer;
- 0.5 lemon;
- 3 onions;
- salt, pepper, seasonings to taste.
Cut the meat into pieces the size of a large walnut. Mix the meat with the onion, which has been cut into circles. Season with spices to taste, do not add salt yet. Pour in the beer, cover the meat with an inverted flat plate and place a weight on top. Marinate for 2-4 hours.
We take an ordinary glass jar with a capacity of 3 liters, it should be dry and clean. We will also need skewers of such length that they fit in the jar. Thread the meat onto skewers, mixed with onion rings.
Place the remaining onions in the bottom of the jar. If desired, you can pour 2-3 tablespoons of “liquid smoke” into the jar. Place the prepared skewers (4-6 pieces) into the jar. Cover the top of the jar tightly with foil. Place the jar in a cold oven. If you cook in two jars, then make sure that they do not touch each other and do not touch the walls of the oven.
Turn on the oven at 200 degrees and leave to cook for 1 hour. Then turn off the oven and let the jars cool slightly in the oven. After 20 minutes, take out the jar and remove the kebabs from it.
Chicken kebab with potatoes
Shish kebab can be cooked in the oven at the same time as a side dish, such as potatoes.
- 1.5 kg chicken fillet (from thighs);
- 4 onions;
- 50 ml vinegar (9%);
- 7 potatoes (large);
- oil for greasing the baking sheet;
- salt, spices to taste.
Cut the fillet into pieces and place in a bowl. Add salt, pepper and other seasonings to taste. Garlic powder, curry, and aromatic dry herbs are very suitable. Cut the onion thinly - into halves or quarters of rings. Mix with meat and add vinegar. Leave to marinate for 1-2 hours.
Peel the potatoes and cut into thin slices. Cover a baking sheet with parchment or foil and grease it well with oil. Lay out the potato mugs. Sprinkle with salt, pepper, you can add a pinch of nutmeg or other spices.
Place a layer of onions from the marinade on the potatoes, and then distribute the skewers on which pieces of marinated chicken fillet are strung. Place the baking sheet in a preheated oven (180-190 degrees), cook for about 30 minutes. We periodically look into the oven, as soon as the top of the kebabs are browned, you need to turn them over. During the baking process, the potatoes are soaked in meat juice and turn out very tasty.
Cut a piece of pork into pieces the size of a walnut, chop the onion into half rings. Mix the meat with onions, add spices and aromatic dry herbs. Pour in vegetable oil and knead with your hands. Leave to marinate for 2 hours.
Preparing the vegetables. Cut young zucchini into circles, pepper into slices, tomatoes into slices. Sprinkle the vegetables with dry oregano and basil, pour over soy sauce.
Turn on the oven at 220-230 degrees. Place the marinated pork on skewers. Cover a baking sheet with parchment and grease it with oil. Place the skewers with kebabs and bake for 20 minutes. Then we place mugs of zucchini on top of the kebabs, and after five minutes we place skewers on which pieces of pepper and tomatoes are strung onto the zucchini. Bake for another 5-7 minutes. The dish is ready.
Dietary chicken shish kebab with zucchini
- 1 kg chicken breast fillet;
- 250 ml yogurt (low-fat);
- 60 ml soy sauce;
- 250 gr. vegetables (zucchini, bell peppers, tomatoes);
- spices to taste (you can use ready-made seasoning for chicken).
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 make pork kebab in the oven delicious, 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 version of 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. You need to cut the meat into medium-sized pieces, about 4 by 4 cm. Larger pieces will not cook 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 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. The total weight of the dish was 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 tenderloin;
- 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 thin branches of fruit trees - cherry, apple, pear - are used to obtain the “smoke”. 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, the dishes should be removed from the refrigerator, salted and left on the table so that the food can be 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 the top layer of 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. Taste qualities cooked pork is very reminiscent of real shish kebab.
- 700 gr. pork;
- 700 gr. onions;
- 3 tablespoons table vinegar (9%);
- 1 tablespoon sugar;
- salt, black pepper, ground coriander.
Separate from total mass onions about 200 gr. 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 clean 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 shashlik 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 and vegetable oil over them, and 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.
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 them required amount juice);
- 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 onion- 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 delicious recipe marinade and another way to cook 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:
- Remove the meat from the bones to create small pieces of fillet.
- Mix wine, vinegar, honey and soy sauce, marinate for an hour.
- Chop the mushrooms and onions so that the products can be conveniently put on sticks.
- Thread meat and vegetables onto skewers.
- 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.
- Mix liquid ingredients and spices.
- 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.
- Marinate the pieces for half an hour.
- Place the skewers in water.
- We string the fillet with an accordion. You can add tomatoes, peppers, lemon slices, apples or other products to taste.
- 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, 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).
Second important condition- the presence of a small piece of fat tail or fresh 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. Cut the pulp itself into small pieces, no more walnut, trying to keep the pieces approximately the same 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 large bowl and grate into the bowl onion based on one onion per half 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 the burner with 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!
Everyone loves meat dishes! There are a great many ways to cook meat, and each of them has its own secrets, depending on the type and quality of the raw materials. Let's look at the intricacies of cooking shish kebab in the oven, recipes in several versions, and try to bring the quality of this dish closer to perfection. Of course, cooking your favorite dish in your own kitchen cannot compare with cooking over a fire, but this will be the only drawback!
Conditions for juicy homemade kebab in the oven
Good meat
The meat should be fresh (not frozen), without tendons, with small layers of fat. Classic barbecue requires, of course, lamb, but pork remains the most popular. Whatever type of meat you choose, keep this nuance in mind: the older the animal, the darker and denser the meat, and the tougher the kebab will be.
Successful marinade
A high-quality and thoughtful, moderately sour marinade is the key to success! There are dozens of recipes for marinades, and every lover of picnics or homemade kebabs in the oven has his own secrets for preparing marinade. Marinade is always creativity and luck!
Temperature and cooking time
This condition is no less important for obtaining brilliant fried meat. You won't object, will you? Before you make a kebab in the oven from a certain type of meat, you need to choose the optimal temperature regime.
* Cook's Tips:
— To prevent the kebab from drying out in the oven, choose meat with thin layers of fat. In this case, the meat pieces will remain tender and juicy.
— The oven imitates the heat of a fire, and therefore we must warm it up well. Then a crust will immediately form on the surface of the meat, which will prevent the evaporation of meat juice.
— Just like with kebabs in nature, the skewers need to be turned over, poured with marinade and the juice that has been released, and monitor the temperature.
How to cook shish kebab in the oven
Any kebab starts with a marinade. Therefore, first we will prepare the marinade. Most classic version- based on vinegar and water, but we will give you several more options for the most popular marinades.
Classic marinade recipe:
- Salt - 1 tsp.
- Freshly ground black pepper - half a tsp.
- Vinegar 9% - 3 tbsp.
- Purified or boiled water - 500 ml
Preparation of the marinade solution involves simply stirring the ingredients until the salt dissolves.
The classic marinade recipe is also often based on lemon juice instead of vinegar. In that case, we take a little less water(1 cup) and the juice of half or a whole lemon.
An excellent and very unusual marinade is obtained if wine vinegar is used instead of ordinary vinegar - preferably red. The aroma of barbecue hits you hard! We recommend!
Mayonnaise based marinade:
- Mayonnaise - 3 tbsp.
- Salt - half a tsp.
- Pepper - to taste
- Spices- according to preferences
- Lemon juice - 2 tbsp.
Sour cream based marinade:
- Sour cream - 4 tbsp.
- French mustard with grains - 1 tbsp.
- Lemon juice - 1 tbsp.
- Salt - half a tsp.
- Freshly ground pepper - to taste
Pork shish kebab is easy to prepare in the oven, but requires your constant supervision.
1. Take pork (up to 1 kg), cut into pieces 4-5 cm in size. Peel several small onions, cut them into rings 5 mm thick. Place everything in a deep bowl, add the marinade, mix thoroughly, cover with a plate of smaller diameter than the dish, and press down with pressure. Leave for at least 8 hours (in the refrigerator), or preferably for a day.
2. Turn on the oven and heat it to 250 degrees. Line a baking sheet with foil. We string pieces of pork onto short skewers, alternating them with onion rings.
Place the kebabs on a baking sheet and place in the oven. Fry for 25-30 minutes.
* Cook's advice:
To ensure air humidity in the oven, place a metal bowl (or frying pan) with water on the bottom. The water will evaporate and increase the humidity inside the oven.
3. Every 5-10 minutes we look at the contents of the oven: turn the skewers, as we do on the grill or fire. Pour over the released juice, or water, or wine. It’s easier to do this on a baking sheet: by turning the skewers, we simultaneously dip the meat into the juice at the bottom of the pan. We try to prevent the meat pieces from burning and drying out.
4. If we tried, then the kebab in the oven, the recipe for which we analyzed in detail, will turn out with a beautiful golden brown crust, juicy and even smelling a little like a fire!
5. Remove the skewers with meat from the oven, place them on a serving dish lined with green lettuce, decorate with vegetables and serve to the table to the enthusiastic screams of your family!
Bon appetit!
Homemade kebab in the oven on skewers
Ingredients
- Pork (neck) - 1 kg +
- Bulb onions - 3-4 medium sized heads+
- Marinade - optional +
- Bacon or smoked brisket— 200 g +
Preparation
We offer you very original recipe kebab on skewers, which is baked in a glass jar! The meat in this version is very soft, flavorful and juicy!
1. Cut the pork (can be replaced with veal) into small pieces, peel the onions and cut into rings. Put it all in a bowl and mix with the marinade. Press everything down with a press and put the bowl in the refrigerator for several hours (min. 6-8 hours).
2. Cut the aromatic bacon into 1 cm thick slices. We string the marinated meat pieces onto wooden skewers, and place slices of bacon and onion rings between them.
3. Take two three-liter jars. The jars must be perfectly dry (otherwise they may crack). We place skewers with products strung on them into jars (vertically). Each jar holds 4-6 skewers. Cover the jars with foil and place in a cold oven. Bake at an oven temperature of 180 degrees for about one and a half hours.
4. At the end of baking, turn off the heat, but do not open the oven - the jars may crack due to a sharp temperature change. Let's wait 20 minutes, cultivating patience!
5. Remove homemade kebabs from the oven and jars. The aroma is so hard to stand on your feet! Rather, put it on plates and enjoy the juicy and incredibly tasty meat - with a crust on the outside and very soft on the inside! Bon appetit!
