When it is not possible to cook meat shashlik on real coals, on a grill, but “your soul desires a holiday,” try cooking shish kebab on a baking sheet in the oven. It will taste no worse, albeit without the alluring smell of smoke.

Meat selection criteria

The meat for preparing any shish kebab must be fresh and in no case frozen! Frozen meat shish kebab turns out dry and not tasty. Pay attention to the color of the pork - it should be light pink.

The presence of a small amount of fat is also welcome; kebab made from such meat turns out especially tasty.

Quick recipe

In order to bring the kebab as close as possible to its original appearance, cook it directly on the skewers. This way it will look more impressive and appetizing.

Required ingredients:

  • pork (neck) – 2 kg;
  • tomato juice – 1.5-2 l;
  • white onion – 5 pcs.;
  • basil (dry) – 5 g;
  • rock salt;
  • a mixture of black and allspice;
  • wooden skewers.

Cooking time (active): 60 min.

Calorie content per 100 g: 240 kcal.

How to cook pork shashlik in the oven on skewers on a baking sheet:


Pork shashlik in a sleeve in the oven

Shish kebab has always been one of the favorite dishes of both men and women. Few people will refuse a juicy and appetizing piece of pork. And it doesn’t matter that the cooking will take place in a sleeve, in the oven, and not according to the traditional recipe over coals. Believe me, the result will amaze you!

By the way, cooking shish kebab in a sleeve is convenient because no dishes or other kitchen utensils will need to be washed after cooking. The meat can even be marinated directly in the sleeve, and then cooked in it. Believe me - it's very convenient!

Ingredients:

  • pork pulp – 1.5 kg;
  • hops-suneli – 20g;
  • table salt;
  • ground black pepper – 20 g;
  • kefir 3.2% - 0.5 l;
  • red onion – 3 pcs.

Active cooking time: 60 min.

Calorie content per 100 g: 249 kcal.

Preparation:

  1. Cut the pork flesh into pieces measuring about 40x45 mm. Such pieces are fried very well, while remaining juicy;
  2. To prepare the marinade, mix kefir with pepper, table salt and Georgian spice “khmeli-suneli”. Stir until smooth;
  3. Chop the red onion into large half rings;
  4. Mix the meat with chopped onions (you can directly in the baking sleeve), and then pour in the prepared spicy kefir marinade;
  5. Tie the sleeve on both sides, make several punctures on top (to allow hot steam to escape during cooking) and leave for 20-30 minutes - let it marinate;
  6. After the pork has been marinated, place the sleeve in a refractory baking dish and place it in an oven already preheated to 200 0 C;
  7. The kebab in the sleeve is baked for 30 minutes. Then the sleeve must be carefully cut, being careful of hot steam, and returned to the oven for another 10-13 minutes. This time will be enough for the meat to brown properly;
  8. Place the finished rosy kebab on a plate, garnish with fresh tomatoes, crispy bell peppers and herbs.

Cooking in an unconventional way - in a jar

Experienced chefs advise everyone to try to cook such an amazing dish as pork kebab in a jar at least once in their life. This cooking method differs from others in that the meat is baked gradually, in its own juices and without the use of excess fat.

It is, in the best possible way, saturated with the aroma of spices, onions and smoke (due to the use of liquid smoke in this recipe).

By the way, the “jelly” that forms in the jar after preparing such a kebab can later be used when preparing, for example, boiled potatoes or pasta - try it, it will be very tasty!

Required ingredients:

  • meaty part of pork (boneless) – 1 kg;
  • lemon – 1 pc.;
  • coarse salt;
  • freshly ground black pepper – 10 g;
  • basil – 15 g;
  • liquid smoke – 1 tsp;
  • olive oil – 2 tbsp.

Cooking time: 1 hour.

Calorie content per 100 g: 257 kcal.

How to cook shashlik in the oven from pork in a jar:

  1. First of all, start preparing the meat. It must be washed and then dried thoroughly - it is very convenient to do this using disposable kitchen towels or napkins. Next, the meat must be cut into pieces measuring 50x50 mm;
  2. The lemon zest must be removed using a fine grater, and the lemon itself must be cut into rings;
  3. Rub the meat pieces thoroughly with the prepared lemon zest, salt, freshly ground black pepper (the most flavorful), olive oil and salt. Also add lemon rings to the meat and leave to marinate for 15-20 minutes;
  4. If you plan to use wooden skewers rather than metal ones to cook shish kebab in a jar, do not forget to pre-soak them in water - this will prevent them from catching fire during the baking process;
  5. Thread the marinated meat onto skewers, alternating it with lemon slices, and then place it in a dry 3-liter jar, to the bottom of which liquid smoke has previously been added. Cover the neck of the jar with a double layer of foil;
  6. Place the jar in a cold oven (remember, always in a cold oven!), close the door and only then turn on the heat;
  7. Bake the kebab in a jar for 45-50 minutes at a temperature of 200 0 C;
  8. Delicious pork kebab is ready!

Recipe for pork shish kebab in foil in the oven

Brass kebab can wonderfully diversify the table at a time when it is not possible to cook it on a classic grill. Cooking kebab in foil adds a special touch of piquancy, since the meat is cooked in its own juices and is especially well saturated with the aromas of the marinade and the herbs used for it (due to the closed space).

Ingredients for cooking:

  • pork neck – 2 kg;
  • red wine – 150 ml;
  • spice “Khmeli-suneli” - 20 g;
  • coarse salt;
  • allspice;
  • Bulgarian onion – 4 pcs.;
  • liquid smoke – 1.5 tsp.

Cooking time: 50 min.

Calorie content per 100 g: 235 kcal.

Cooking steps:

  1. Cut the pork neck into medium-sized pieces no larger than 50x50 mm;
  2. Prepare a dressing for pickling: mix wine, herbs, salt, liquid smoke and crushed allspice peas;
  3. Chop the peeled onion into large rings and place on a double piece of foil;
  4. Rub the meat pieces thoroughly with the prepared marinade, and then place on top of the onion;
  5. Wrap the foil in a bag and, placing it in a refractory baking dish, place it in an oven preheated to 200 0 C. Bake the kebab in foil for 40 minutes. 10 minutes before the end of cooking, unfold the top of the foil - this will allow the finished kebab to acquire an appetizing crust;
  6. Pork shish kebab cooked in foil - ready! Garnish it with your favorite pickles, baked potatoes, pickled onions and serve.

How to make a delicious sauce for homemade barbecue

True connoisseurs of barbecue know that the sauce served with it largely determines the final rating of the entire dish.

Tomato

Pour 250 ml of water into a small saucepan, add 750 g of 25% tomato paste and stir until smooth, bring to a boil. Finely chop a small onion and add it to the boiling mixture along with a pinch of salt, pepper and basil.

After boiling the sauce for about 3 minutes, remove it from the heat, adding a chopped clove of garlic if desired. Serve chilled with kebabs.

Pepper sauce

Bake 4 sweet peppercorns and 1 bitter peppercorn in the oven (3 minutes will be enough). Next, peel them from seeds and skin. Grind using a blender, adding 25 ml of olive oil, a pinch of salt, 2 allspice peas and a clove of garlic. Beat until smooth and serve with meat.

  • In order for the pork kebab to roast evenly in the oven, it must be cut into pieces of the same average size (about the size of a matchbox);
  • In order to soften the meat fibers as quickly as possible, use ingredients with high acidity (kefir, kiwi, wine vinegar, lemon juice and zest) as part of the marinade.

Bon appetit!

Another recipe for pork kebab cooked in the oven is in the next video.

by Notes of the Wild Mistress

Of course, nothing compares to barbecue cooked on the grill. However, if you can’t go on a picnic, then I suggest making a foray onto the balcony and cooking pork kebab in the oven. If you don’t have experience cooking shish kebab in the oven, don’t be afraid, the recipe is practically no different from the recipe for any other kebab.

But, if you have never cooked shish kebab, then I will give you tips that will help you make it appetizing and tasty. First, the meat must be fresh and have thin streaks of fat. Secondly, marinate it for at least 2 hours. Thirdly, when cooking, turn the skewers over every 7 minutes and pour the marinade or water over the meat. Even if you cook shish kebab in the oven, you should definitely do this. Fourthly, the shish kebab should be cooked in a preheated oven at high heat of about 250°C and no more than 20-25 minutes, so as not to dry it out. By observing all these subtleties, you will always get excellent kebab.

Products: 500 grams of pork neck, four onions, one lemon, 5 bay leaves, 0.5 teaspoon of nutmeg, salt and black pepper to taste, 4-5 tablespoons of vinegar (6-9%).

Cooking pork kebab in the oven

Wash the meat, remove the films and cut into pieces about 5 cm.

Place all the meat in the pan in which you will marinate it.

Peel the onion and cut into large rings about 1 cm.

Add the onion to the pan, squeeze the juice from half a lemon and pour in the vinegar.

Season the meat with salt and ground black pepper. Place bay leaf.

Mix everything well.

Cover the pan with a lid or wrap in cling film and let the pork marinate for at least 2 hours.

After this time, string the meat, alternating it with onions, onto wooden skewers, which place on a baking sheet. Choose a baking tray so that the meat on the skewers does not touch the bottom.

Everyone loves meat dishes, especially our dear men! 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. The most classic option is 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 this case, we take a little less water (1 glass) 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
  • Spicy herbs - according to preference
  • 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

  • - 1 kg + -
  • — 3-4 medium sized heads + -
  • Marinade - optional + -
  • Bacon or smoked brisket— 200 g + -

Preparation

We offer you a very original recipe for 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.

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

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

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

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

Let's move on to chicken heart skewers

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

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

Pork skewers

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

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

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

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

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

Shish kebab in the oven on skewers

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

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

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

Shish kebab in the sleeve

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

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

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