Shish kebab on onions in the oven. Delicious and juicy kebab cooked in the oven on an onion bed

Step-by-step recipe with photos and videos

Shish kebab in the oven onion pillow- incredible delicious dish, which can be prepared both for every day and for festive table. If the weather is bad outside, the oven will help out in this situation. Of course, there will be no smoky flavor, but the amazing taste of the meat will not leave you indifferent.

First of all, let's prepare onions. It needs to be peeled, rinsed and dried with a towel. Cut into half rings. Grind approximately 200 g of the total mass in a blender to a pulp consistency or grind through a meat grinder.

Pour boiling water over the chopped onion for 5-10 minutes.

Place the onion in a colander and let drain excess water. Place in a deep bowl. Add a dining room or apple cider vinegar, sugar and a pinch of salt. Stir and leave to marinate.

For barbecue, use fatty or lean pork, depending on your preference. Rinse the meat and dry with a paper towel. Slice in small pieces. Place in a convenient bowl. Add chopped onion, salt, ground black pepper, coriander. Stir. Cover cling film and marinate in the refrigerator for 2-3 hours, or overnight.

Place the pickled onions in a convenient heat-resistant bowl. First drain the resulting juice from it. Place the pieces of meat. Distribute evenly. Cover with foil and send to hot oven. Bake the kebab on an onion bed in the oven for 1 hour at 180 degrees.

Remove from oven, remove foil. Increase the temperature to 190-200 degrees. Place the meat in the oven for 20-30 minutes until browned.

The kebab on an onion bed is ready.

Bon appetit!

Welcome to my blog.

I am very glad that you visited this page.

In this article I will tell you how to cook shish kebab in the oven. I cook this kebab on an onion bed in a baking bag. Of course, I won’t argue; the most delicious kebab is the one cooked outdoors on the grill. But there are times when you really want to treat yourself to a barbecue, but you don’t have the opportunity to go out into nature. What to do then? Yes, just use this recipe.

The shish kebab according to this recipe turns out juicy, soft and tasty, and in the absence of a real one baked on open fire may well replace it.

How to cook shish kebab in the oven

To prepare it we will need the following products:

1 kg of pork pulp (neck, tenderloin), which meat is better to choose, read
5 onions
2 tbsp. spoons of sugar
3-4 tbsp. spoons of vinegar
spices to taste
pepper and salt

You can simply cut the meat into medium-sized pieces. But I usually lightly beat the meat, for which I first cut it into large pieces and beat it, covering it with cling film. And only after that I cut it into pieces. I put it in a separate bowl, sprinkle with spices, salt and pepper.
I peel the onion, cut one into smaller pieces, put it in a cup with the meat and stir. Cover with a lid and let marinate for at least two hours.
I cut the remaining onion into half rings and put it in another bowl. I pour boiling water over it so that the water just covers it, add vinegar.
I heat the oven to 250ºC. I cover the baking sheet with baking paper or foil. I prepare the sleeve for baking: I cut a piece slightly larger than the baking sheet and tie it on one side. I put the pickled onion in the sleeve and spread it in an even layer.
I string the marinated meat onto wooden skewers and place them on the onion in the sleeve.
I tie the other end of the sleeve and make several holes in it using a knife. I place the sleeve on a baking sheet and put it in a heated oven. I bake the shish kebab for about an hour.
I take the pan out of the oven, cut the top of the sleeve and put it back in the oven so that the meat browns. To do this, I keep it in the oven for about half an hour.

The kebab is ready, bon appetit!

And in this video you can watch another recipe for cooking shish kebab in the oven

I hope you liked the advice on how to cook shish kebab in the oven. Share this recipe with your friends, click on the social buttons. networks. Subscribe to receive new articles by email and learn new ones interesting recipes first. I will be glad to see you again on my blog.

Best regards, Anna.

Men will probably judge me when they read my recipe and compare it with the name. Yes, I agree, kebab in the oven is kind of far from cooked in nature, but not the one I’ll make for you today.

In any case, it is very reminiscent of the real thing, both in taste and smell.

The whole secret of this kebab is not only in the classic marinade, but also in the onion bed on which we will place it.

I’ll now tell you the whole cooking process, but don’t let the men be offended. Cooking shish kebab on a fire or grill is exclusively their prerogative; not a single woman can do it better. Well, in the kitchen, at home, we will try to cook it in our own way.

How to cook pork shish kebab with onions

We will need:

For the kebab:

1 kg pork neck
2-3 heads of onions
salt, black ground pepper, granulated sugar– to taste
4 tablespoons 9 percent vinegar

For the onion pillow:

6-8 onions
1 tablespoon salt
1 tablespoon granulated sugar
1 tablespoon vegetable oil
2 tablespoons 9 percent vinegar

For barbecue, out of habit, I choose pork neck:

Here it’s not even a matter of the habit itself, but rather the fact that other meat is so juicy and soft kebab It just won't work. Let me make a reservation right away that at the stake in skilled men's hands Any meat can be made incredibly tasty (I’ve been convinced of this myself more than once!), but for the oven it’s still better to buy a neck, don’t take risks.

Accordingly, we cut the pre-washed meat into fairly large portions:

Cut the onion into large half rings:

Place the meat in a bowl, where we will marinate it.

I'm using today classic marinade– with salt, pepper and vinegar. My husband taught me how to marinate meat in my distant youth, and this marinade still appeals to me the most.

Salt and pepper the meat (all by eye), add a little granulated sugar, pour in about 4 tablespoons of 9 percent vinegar, mix:

Then add chopped onion, one tablespoon of vegetable oil, last time mix everything properly:

That's the whole marinade.

We leave the meat to soak in the spices for at least two hours, maybe overnight, maybe for a day, nothing will happen to it, it will only become tastier and more tender.

While the meat is marinating, let's prepare our future onion pillow.

To do this, cut the onion into large rings:

Put it in a plate or bowl, add a tablespoon of salt and granulated sugar, a couple of tablespoons of the same 9 percent vinegar, pour in a little vegetable oil and leave it to marinate for the same time as the meat:

In fact, I try not to use onions that are marinated with meat anymore. Even when we make kebabs outdoors, we put separately marinated onions on a skewer, and throw away the onions from the meat along with the marinade. In this recipe, we use an onion bed so that the meat is saturated with it and becomes juicier.

The onion with which the meat was marinated can, in principle, also be thrown away, but I was too lazy to choose it, I thought that it couldn’t be worse, so I left it as is. I drained the excess liquid from the marinade through a colander.

The next step is to line the baking sheet with foil, leaving free edges on the sides so that you can then cover the meat with them. Distribute the pickled onion evenly onto the bottom of the foil (we also drain the liquid from it first):

Place the prepared meat on top:

Cover it tightly with foil, like this:

And put the baking sheet in an oven preheated to 200 degrees for about fifty minutes.

After this time, take out the baking sheet, unwrap the foil, and taste the meat:

If it is ready (and the neck should, in principle, be cooked by this time), then we no longer cover the baking sheet with foil, we put it back in the oven for about ten minutes so that the meat browns.

The shish kebab is ready - you can see it and hear it. The aroma in the apartment is such that for a while you forget that you are not in nature, but at home, and outside the window it is gray and slushy (April is not making us happy at all these days!).

Poor neighbors, I can imagine how my smells affect them!

As a result, the kebab is practically indistinguishable from what is cooked in the fresh air, it also smells and tastes absolutely the same. Juicy, tender, incredibly tasty!

Be sure to surprise your family and friends with such a kebab, I assure you, they will be absolutely delighted!

More recipes:

Pork shish kebab in the oven
At the end of winter, when I especially begin to yearn for summer, I make barbecue at home. I always make it differently, it all depends on my mood and the availability of food in the refrigerator. Not always what comes out can be called kebab, but rather marinated meat, but as a result, it really lifts your spirits. Detailed recipe and 6 photos.

Shish kebab on kefir
Original recipe kebab cooked with kefir, in the oven, at home. Fragrant taste, crispy crust - what else do you need for enjoyment? Read detailed recipe preparations homemade kebab, see 9 photos of preparation.

Love kebab homemade, but does not have the opportunity to go on picnics often? This problem can be solved very simply; barbecue in the oven on a bed of onions turns out very tasty, and you can cook it any time. Moreover, you can use different types meat, and you can experiment with marinades.

The secret of cooking delicious kebab lies in the right choice of meat, a well-prepared marinade and the onion bed on which the meat is baked.

You can use different meats for making barbecue, but it must be fresh. It is advisable to use chilled raw materials; frozen meat will make kebab less tasty.

To prepare shish kebab in the oven, you need to use the most tender parts of the carcass and always from young animals, otherwise the dish will turn out tough. The meat must be thoroughly cleaned, that is, all films must be removed, connective tissue and excess fat must be cut off. The pieces are cut across the grain. The size of the pieces for frying in the oven should be slightly smaller than for cooking on the grill. But you don’t need to chop it too much, the meat will quickly dry out and become dry. The ideal size is 3-4 cm.

The meat must be marinated; you can use any marinade to suit your taste. The marinating time depends on the type of meat. So, chicken kebab will be ready for frying in 1.5-2 hours, but the beef needs to be marinated for at least 8 hours.

To make an onion pillow, you need to properly cook the onion. The onions are cut into rings or half rings and marinated in a solution of vinegar and sugar. By the way, these pickled onions are great side dish to the barbecue.

The only drawback of kebab cooked in the oven is the lack of smoky flavor. This situation can be corrected by preparing a marinade with liquid smoke. Just add to regular marinade 1-2 spoons of this additive so that the kebab acquires the appropriate aroma. But get carried away using liquid smoke It’s not worth it, this supplement is harmful to health.

Interesting facts: the most exotic version of cooking kebab is used on one of the Canary Islands - Lanzarote. On the island there is a restaurant with the ominous name “El Diablo”. In it, shish kebab is cooked over the mouth of an active volcano.

Pork kebab on an onion bed in a baking sleeve

1 kg pork tenderloin or necks;
4 large onions;
3 tablespoons lemon juice;
3 tablespoons apple cider vinegar;
2 tablespoons of dry pork seasoning (ready-made spice mixture);
1 tablespoon sugar;
0.5 teaspoon of pepper mixture.

We wash the pork and cut it into pieces, trying to make the pieces the same size. Sprinkle with pork seasonings, lemon juice and mix well. Place the dish with the meat, covered with a lid, in the refrigerator for 6 hours (can be left overnight).

Read also: Pork shashlik on mineral water - 10 recipes

Cut the onions into rings or halves of rings. Stir sugar and vinegar in half a glass of water, pour the mixture over the onions and leave to marinate for 40-60 minutes.

When the products are ready, turn on the oven at 220 degrees. Cut a piece of suitable length from the baking sleeve. We tie one side tightly or tighten the clamp included with the sleeve. Distribute the pickled onion in the sleeve and place the sleeve on a baking sheet. Place the pieces of meat in an even layer on the resulting pillow. We tie the second end of the sleeve. We make 2-3 punctures in the upper part with a thin knife.

Bake in a preheated oven for 40-50 minutes. Then carefully remove the baking sheet top part cut the sleeves (very carefully so as not to get burned). A lot of juice forms inside the sleeve. You need to pour this juice over the meat and put the pan in the oven again for 20-30 minutes so that the pieces are browned. Appetizing, juicy kebab ready.

This kebab can be prepared simultaneously with a side dish - potatoes. You will need:

5 large potatoes;
2 onions;
1 carrot;
2-3 tablespoons of tomato sauce;
2-3 tablespoons of vegetable oil;
salt, spices, herbs to taste.

Cut the potatoes into medium slices, the onion into half rings, and the carrots into small cubes. You should not grate the carrots; they will fall apart during baking and will look ugly. Mix vegetables, salt, sprinkle with spices, add vegetable oil And tomato paste. Mix everything and put it in a separate baking bag. You can cook it at the same time as pork kebab. While the meat is cooking, the potatoes will also arrive.

Chicken kebab on a baking sheet

You can cook chicken kebab in the oven from any part of the chicken. Here's a version of the chicken wings recipe. We will bake them on a baking sheet with high sides.

1 kg of wings;
6 onions;
240 gr. sour cream;
1 tablespoon vegetable oil;
1 teaspoon sweet paprika;
0.5 teaspoon of pepper mixture;
1 pinch of nutmeg;
0.5 teaspoon of dry basil;
salt to taste.

Read also: Chicken kebab – 16 marinade recipes

Wash the wings well and dry. In a small bowl, mix dry spices and salt, rub the prepared chicken with this mixture. Add sour cream, mix well.

Light! Fat homemade sour cream It’s not suitable for this dish; you need to take store-bought ones with a fat content of 15-20%. If you only have homemade sour cream, it is recommended to dilute it in half with kefir.

Cut the onion into rings and mix it with chicken wings. Cover the bowl with cling film and place in the refrigerator for 12 hours.

Grease a baking tray with oil. First we put seven onions on it, and then we put the wings. Cover the baking sheet with foil and place in the oven, which has been preheated to 200 degrees, for 50 minutes. Then take out the baking sheet, remove the foil and cook in the “grill” mode until golden brown.

Lamb kebab in foil

You can cook juicy lamb shish kebab. We will bake the meat in foil.

500 gr. lamb pulp;
2-3 large onions;
3-4 slices of lemon;
0.5 teaspoon black pepper;
0.5 teaspoon of dry barberry;
0.5 teaspoon ground coriander;
1.5 teaspoons salt;
a little vegetable oil.

Carefully clean the meat, removing all films. Cut into medium sized pieces. Cut the onion into halves of rings. Place the onion in a bowl and add lemon slices and dry spices. We knead everything well with our hands so that the onion and lemon release their juice. Then add the lamb pieces and mix well. Cover the dish with a lid and refrigerate for 6-12 hours.

What to do if you can’t go out into nature? Then the recipe in the oven on a bed of onions will help reproduce the natural juicy and roasted taste of meat, which is not inferior in taste to a dish cooked over a fire. And this is achieved primarily thanks to proper preparation for barbecue.

Today we will tell you how to fry shashlik at home in the oven.

Shish kebab in the oven on an onion bed - recipe

Ingredients:

pork meat – 1500 g;
onion – 1500 g;
lemon – 0.5 pcs.;
vinegar (9%) – 145 ml;
granulated sugar – 50 g;
barbecue seasoning;
pepper mixture;
salt.

Preparation

Peel one third of the onion and grind it into a pulp using a grater, blender or meat grinder. Then cut the washed and dried pork meat into pieces approximately 5-7 centimeters in size, beat it a little, cover with film, sprinkle with a mixture of peppers, barbecue seasoning, salt, onion gruel, mix well and leave to marinate in the refrigerator for several hours.

Cut the remaining onion into rings, add vinegar, juice of half a lemon, sugar, salt to taste, add boiling water and leave for about an hour.

Place the pickled onion in a baking sleeve in a fairly thick layer and distribute the pieces of meat on top. Now we tie the edges of the sleeve, pierce the film on top in several places and place it in an oven heated to 220 degrees for one hour. Then we cut the sleeve, turn away the edges and let the kebab brown on top for thirty minutes.

The shish kebab is ready. Place on a plate and serve with fresh vegetables, herbs and sauce.

Shish kebab on skewers with onions, cooked in the oven at home

Ingredients:

pork – 1 kg;
onion – 500 g;
pork lard – 100 g;
lemon – 0.5 pcs.;
granulated sugar – 50 g;
a little vinegar (9%);
barbecue seasoning;
ground black and red pepper;
salt;
sugar;
basil and parsley.

Preparation

Cut the washed and dried meat into pieces, sprinkle with salt, pepper and barbecue seasoning, add a little vinegar to add piquancy. We peel half the onion, chop it into pulp and send it there. Mix everything thoroughly and let marinate for two to three hours.

Let's prepare the onions for the barbecue. To do this, we clean and cut it into half rings or rings depending on the size, fill it with boiling water, add salt, sugar, pepper and lemon juice. Let it sit for about thirty minutes.

Then we string the pieces of meat onto skewers, alternating with sliced lard, place them on a wire rack and put them in the oven.

At the level below, place a baking sheet covered with sheets of foil, shiny surface up (this is important) and place thinly sliced kebabs under the skewers slices of lard so that the juice and fats from the meat fall on them during frying.

The oven must be preheated to a maximum temperature of 220-250 degrees. We adjust the barbecue grilling time ourselves. When the meat is browned on one side, turn it over to the other. If everything is done correctly, a few minutes after turning the skewers, the pieces of lard will begin to smoke. That's when we get ours ready kebab, imbued with the aroma of smoke.

When serving, place pickled onions on a plate, place a ruddy kebab on skewers on top of the onion bed and garnish with herbs.