Shish kebab at home in the oven on skewers. Shish kebab on a baking sheet in the oven

This is the perfect dish to serve for a holiday feast. Meat for barbecue, which will be cooked in the oven, is marinated in the usual way. Pork, chicken, turkey, beef are cut into portions and placed in a bowl, where your favorite spices, salt, and onions are added. Then leave it in a cool place for several hours or overnight. The pieces are threaded not on metal skewers, but on wooden skewers. Be sure to grease the grill with vegetable oil or cover the baking sheet with foil so that the meat products do not stick.

The five most commonly used ingredients in recipes are:

It is recommended to string pieces of lard between the pieces of meat. During the cooking process, it will melt and saturate the meat with its juice. Shish kebab from the oven is not only easy to prepare, but also beautiful to serve. It is placed on a plate with green lettuce, without removing it from the skewers, and served with tomato ketchup, adjika, fresh tomatoes and cucumbers or baked vegetables.

What could be better than a picnic in nature and barbecue grilled on the grill? But if business doesn’t leave the city, and you want to eat delicious meat, you can cook shish kebab in the oven or fry meat on skewers in a frying pan. The dish will turn out almost as tasty and aromatic. We invite you to try several recipe options.

You can prepare shish kebab at home from different types of meat, as well as seafood and vegetables. General cooking recommendations:

barbecue products must be fresh. The meat must be thoroughly cleaned, freed from films, tendons and excess fat. However, you don’t need to cut off all the fat; the presence of small layers of fat will make the dish more juicy;
no need to cut the meat too finely, it will turn out dry, the approximate length of the edge of the meat cubes is 3-5 cm;
The meat must be marinated first. The marinating time depends on the type of meat. It is enough to keep chicken or liver in the marinade for about an hour, beef needs to be marinated for at least 6-8 hours;
the meat can be threaded onto metal skewers or wooden skewers. If the second option is chosen, then the skewers must first be soaked in cold water for several hours so that they do not char during baking. In addition, the ends of wooden skewers can be additionally wrapped in foil;
You can bake prepared kebabs on a baking sheet or on a wire rack. There are also recipes for cooking in a glass jar and baking sleeve;
To achieve the complete illusion of meat baked on coals, you can prepare a marinade with liquid smoke. This dietary supplement is sold in stores. But keep in mind that the composition of “liquid smoke” is, to put it mildly, unhealthy, so if you choose a recipe for children, it is better to do without this product.

Interesting facts: Shish kebab is perhaps the most ancient dish. Even in primitive times, people learned to string meat on sticks and roast it over hot coals. But kebab came to Russia and European countries from the East.

Homemade smoky lamb shish kebab in vinegar marinade

Lamb kebab cooked in the oven using a special technology turns out to be very tasty. This dish can also be prepared from other types of meat, for example, pork.

2 kg of meat;
300 gr. smoked lard;
3 onions;
2-3 pieces of bell pepper;
2-3 eggplants;
2-3 tomatoes;
barbecue spices (ready-made mixture) to taste;
1.5 tablespoons of vinegar essence.

Cut the meat into small pieces, pepper and salt. Cut the onion into half rings. Place the onion and meat in a suitable container and mash it a little with your hands so that the onion releases its juice. Mix vinegar essence with 100 ml of water. Then mix the meat with vinegar and knead it well with your hands again. Cover the dish with a lid or cover it with film and put it in the refrigerator overnight.

Cut the lard into small pieces. Cut the eggplants and tomatoes into slices, and the pepper into slices. We string the products onto skewers pre-soaked in water. There is no need to press the pieces tightly together. The first and last piece should be lard; in the middle we alternate meat with pieces of vegetables.

We will bake the prepared kebabs on the grill, but in order for the kebabs to turn out “smoky”, you need to first prepare a baking sheet, which we will place under the grill.

Spread the foil on a baking sheet so that there are no gaps in the foil. To do this, the pieces of foil need to be laid with an overlap. Place several (6-8) pieces of thinly sliced lard on foil.

Place a baking sheet in the oven, placing a wire rack over it. Place the prepared kebabs on the grill. You need to place this entire structure in an already preheated oven (250 degrees).

During frying, juice will first begin to drip from the kebabs onto the baking sheet. Then the lard spread out on the foil will begin to melt. The presence of lard will prevent the juice from burning on the baking sheet. When the top of the kebabs are browned, they need to be carefully turned over to the other side. Soon the lard, spread out on a baking sheet, will begin to “produce” smoke, with which our kebabs will be soaked.

Read also: Turkey kebab - 11 most delicious marinades to keep the meat tender

There is no need to keep the dish in the oven for a long time to prevent the meat from drying out. Cooking time 25-30 minutes. As soon as the lard begins to give off obvious smoke, you need to turn off the heat and remove our kebabs.

Juicy beef kebab in a baking sleeve

Beef shish kebab can be cooked in the oven in a roasting pan. The kebab turns out juicy, crispy and tasty.

1 kg of beef tenderloin, veal is ideal for this dish;
1 can of tomatoes canned in their own juice;
2-3 onions;
1 lemon;
barbecue seasoning to taste;
pepper, salt to taste.

Cut the meat into cubes with a side length of 4-5 cm. Place in a bowl. Mix with chopped onion rings, sprinkle with spices, but do not add salt yet. Open a can of tomatoes in their own juice. Mash the tomatoes or grind them in a blender.

Pour in the tomato mixture and add the juice squeezed from the lemon. Mix everything, cover with a flat plate and place a weight on top. Leave in the refrigerator overnight or at least 6 hours. About an hour before frying, add salt to the meat and mix well.

Thread the meat onto skewers, alternating it with onions. Place the prepared kebabs in a baking sleeve in one layer. We tie the edges on both sides. Cook for 40 minutes at 220 degrees.

Chicken liver shashlik in a jar

An excellent option for preparing shish kebab at home is to bake the prepared preparations in a glass jar. This kebab can be prepared from different types of meat, as well as from chicken liver.

800 gr. chicken liver;
4 cloves of garlic;
150 ml sparkling water;
1 tablespoon vegetable oil;
salt and barbecue seasoning to taste;
2 tablespoons of “liquid smoke” (you can do without it).

We wash the liver and place it in a suitable container. Sprinkle with seasoning and salt. Add oil and stir. Pour in sparkling water. Cover with a lid and leave for about one hour.

Take a clean three-liter glass jar. Place peeled garlic cut into several pieces at the bottom and pour in “liquid smoke”. Thread the prepared liver onto wooden skewers. Place the prepared skewers vertically in the jar. One three-liter jar holds seven kebabs. Cover the jar with foil folded in 2-3 layers.

Place the jar on a baking sheet in a cold oven. Turn on the heat to 200 degrees. The kebab will be ready in 30-40 minutes.

Grilled chicken skewers on skewers

It's easy to make chicken skewers at home. The main component of success is the correct cooking time; if you overcook the meat, the chicken will turn out dry and tasteless. The marinade for shish kebab also plays an important role.

1 kg chicken breast fillet;
2 teaspoons lemon juice;
100 gr. natural yogurt;
2 cloves of garlic;
0.5 teaspoon tandoori masala (or spices to taste);
salt, ground pepper to taste.

Cut the chicken fillet into pieces the size of a walnut. Separate the small fillet and use it for preparing other dishes or fry it separately. The fact is that this is a “lazy” muscle, it cooks much faster, it is enough to fry it for 1 minute on each side.

Advice! Tandoori masala is an Indian “complex” spice, it contains ground cumin, coriander, cloves, cinnamon, turmeric, nutmeg, garlic, ginger. In addition, salt is included in the composition. Therefore, you need to salt dishes that will be seasoned with tandoori masala in moderation.

Chop the garlic and rub with a little salt. Pour lemon juice into the garlic, add seasoning and yogurt. Marinate the chopped fillet pieces in this mixture for at least 3 hours; you can leave them in the refrigerator overnight.

We string chicken pieces onto wooden skewers and cook them on the grill. You can use an electric grill or a grill pan that is placed on the stove. Place the kebabs on the hot grill surface and fry for 1.5 minutes on each side.

Place the fried kebabs on a heatproof dish. Place freshly fried kebabs on top of those that were fried earlier. When all the kebabs are fried, put the dish with them in the oven, preheated to 150 degrees, for exactly five minutes. We serve herbs, fresh vegetables, and any sauces with the kebabs.

Read also: Pork shashlik on mineral water - 10 recipes

Shish kebab of chicken wings with potatoes

Another interesting option is chicken wing shish kebab; we’ll cook it with potatoes. We will have both the side dish and the main dish ready at the same time.

1.5 kg chicken wings;
100 ml soy sauce;
chicken seasoning to taste;
5-6 potatoes;
vegetable oil.

Wash the wings, sprinkle with spices, pour over soy sauce and mix. If the seasoning you use does not contain salt and the soy sauce is not too salty, you can add a little salt to the wings.

You can marinate the wings for a short time - 40-60 minutes, but you can leave them in the refrigerator overnight, it won’t make things worse.

Cover a baking sheet with foil. Cut the potatoes into circles or slices. Season with salt and spices to taste, preferably adding dried or fresh garlic. Pour oil over potatoes and stir. Place the potatoes in neat rows on a baking sheet.

Place marinated wings on skewers on a wire rack.

Place the baking sheet in the oven preheated to 200 degrees. Place a wire rack on top of the baking sheet, onto which we place the prepared kebabs. The juice from the baking wings will flow into the pan, the potatoes will be saturated with it and will be very tasty. Bake until done, about 40 minutes.

Turkey kebab with vegetables

Barbecue in the oven turns out delicious if you cook it from turkey with vegetables.

1 kg turkey fillet;
1 carrot;
1 white onion;
1 red onion;
1 yellow bell pepper;
10 pieces of cherry tomatoes;
30 ml soy sauce;
20 ml vegetable oil;
2 cloves of garlic;
dry spices for meat, salt to taste.

Cut the turkey fillet into cubes with a side of 4-5 cm. Salt the meat, sprinkle it with spices to taste. Chop the vegetables. We cut white and red onions, as well as carrots into circles. Onions can be cut into circles 0.5 cm thick, carrots - thinner. Peel the pepper from seeds and cut into small pieces comparable in size to pieces of meat. Simply wash the cherry tomatoes and leave them whole. If we use regular tomatoes, then cut them into circles.

Mix vegetables with meat. Add finely chopped garlic and dry spices there. Pour soy sauce and vegetable oil over the mixture. Cover the dish with a lid or cling film and leave to marinate for 1 hour.

Thread meat and vegetables onto skewers, alternating foods by color. Place on a baking sheet lined with foil and greased with oil. Cook in the oven at 220 degrees for 15 minutes on one side and the same on the other. Serve by pouring the juice that forms on the baking sheet over the kebabs.

Shish kebab of chicken legs on an onion bed

At home, shish kebab is often prepared from chicken legs. We will bake it in a baking bag on an onion bed.

1.5 kg of legs;
10 onions;
barbecue seasoning to taste;
salt and pepper to taste;
0.5 lemon;
80 ml vinegar (9%);
3 tablespoons sugar;
2 tablespoons soy sauce.

We cut the legs, cutting along the joint, separating the drumstick from the thigh. It is also better to cut off the dorsal part (bone) on the thigh. But it’s better not to remove the skin; thanks to the presence of skin, the meat will retain its juiciness. If you don't eat chicken skin, you can remove it from ready-made chicken legs. The lower part of the drumstick (bone) can be cut off or left, at your discretion.

Sprinkle the prepared chicken legs with seasonings to taste and pour over soy sauce. Grind the onions into blenders and add them to the chicken meat. Mix everything. Leave in the bowl, covered, to marinate for 4 hours (overnight possible).

Prepare the onion pillow. Cut the remaining onions into half rings. Place them in a deep bowl and pour boiling water over them so that the water completely covers the onions. Add sugar to the water and stir. Add lemon juice and vinegar there. Leave for 1 hour.

Drain the water from the onion and squeeze the onion. Place the onions in a baking bag. Place the marinated chicken legs on top. We secure the open edge of the bag and make a couple of punctures in the upper part. Cook at 220 degrees for about 1 hour.

Fish kebab

An unusual but tasty option is fish kebab in the oven. To prepare the dish, you can take fillets of any fish.

800 gr. fish fillet;
several small tomatoes;
100 gr. mayonnaise;
2 onions;
2 tablespoons vegetable oil;
1 lemon.

Cut the pork into fairly large pieces.

Sprinkle the meat with barbecue spices and stir. Add peeled onion, cut into half rings, add a little salt on top and sprinkle with dry adjika.

Add tomato paste and a little vegetable oil to the meat, mash thoroughly and mix. Leave the pork to marinate in a cool place for 2-3 hours.

Place the pork and onions in foil, sprinkle with a few drops of liquid smoke, connect the edges of the foil on top, covering the meat.

Place the pork in foil on a baking sheet or in a baking dish and place in an oven preheated to 200 degrees. Bake for 30 minutes at this temperature. Then unfold the edges of the foil and let the meat brown for 30 minutes, lowering the temperature slightly to 180 degrees. At the very end, add salt to the kebab and mix.

Delicious, juicy and very soft pork kebab, cooked in foil in the oven, served hot with vegetables and herbs.

But some people prefer to cook it in the oven. This is understandable - the evenly baked pulp remains quite juicy and maximally saturated with the aromas of spices. If you also turn on the convection or grill mode, the appetizing pieces on the outside will be fried and slightly dry, no worse than on the grill.

I highly recommend baking pieces of pork in the sleeve yourself in the oven. You will receive a dietary dish that is as close in taste as possible to real kebab, but without burnt areas of flesh! In this case, you do not use a drop of sunflower oil or fat, and the baking sheet, and the walls of the oven, will remain clean.

By the way, have you ever tried homemade kebab cooked in a jar? Quite original, but very tasty - I tell you! Moreover, meat cubes strung on skewers in their finished form are practically indistinguishable in appearance from those cooked over coals. The juice is usually sealed inside each piece. Even if it runs out, it will collect at the bottom of the glass container and can be used as a drizzle before serving or as one of the sauce ingredients.

You can also fry meat on skewers and even on a wire rack inside the oven. The most important thing is to follow a few simple rules:

choose the right meat - it should contain thin layers of fat, so ideally you should take the neck, loin or shoulder;
marinate the prepared pulp well;
do not forget to turn the slices strung on skewers or freely lying during cooking.

Everything is exactly the same as in nature, only in a home environment - just perfect in bad weather!

It’s not just on skewers over coals that you get the most magnificent juicy pork! In the oven in your own kitchen, you can achieve the same result if you follow a few little tricks:

Since the oven will heat from all sides (and not just from below, as on the grill), the meat may dry out. To avoid this, you should leave layers of fat on the pieces, or place thin slices of lard between the cuts;
Bake in an oven preheated to maximum temperature (at least 250 degrees) for 25-30 minutes - this will immediately “lock” the juice inside each piece of meat;
It is advisable to turn the meat every five minutes and sprinkle with the remaining marinade or leaked liquid;
Both the usual iron skewers (only without plastic handles!) and wooden sticks soaked in water will do;
To get the closest possible flavor to the marinade, you can add 1-2 spoons of “Liquid Smoke”.

Having tried this meat at least once, you will quickly want to cook it again.

We will need:

Pork pulp – 1 kg.
Pork lard – 200 gr.
Onions – 2-3 pcs.
Bay leaf – 3 pcs.
Vinegar – 3 tbsp. l.
Ground black pepper, salt, nutmeg, spices - to taste.

Preparation:

1. Cut off the veins with films from the meat pulp and rinse it well. Blot the remaining water droplets with a paper towel and cut into equal 4 cm cubes. You can cut them slightly or prick them in several places if you are afraid that they will not bake in the oven.

2. Use a knife to turn several large peeled onions into centimeter-thick circles, but do not separate them into separate rings. We will need them in this whole form later when threading pieces of pulp onto a skewer.

3. It is most convenient to season the meat separately with ground pepper, salt and chopped bay leaf, as well as nutmeg and your favorite meat spices.

Pour in vinegar diluted to 6-9% and mix well. And then place the pickled pieces into the bowl, as if making layers of onions between them.

Never add undiluted vinegar! It will “cook” the meat before it starts cooking and the fibers will be very hard. And it would even be better to replace it with apple cider vinegar or wine.

4. Cover the container with film, or cover tightly with a lid, and leave the slices in a cool place to saturate with the marinade for 6-8 hours.

5. By the end of the time allotted for impregnation, it is necessary to prepare the skewers. If you use small iron skewers, rinse them well, and wooden ones should be soaked in water.

It is also worth chopping a piece of fresh or lightly salted lard into slices a little more than half a centimeter thick and about the same size as pieces of meat.

6. All that remains is to thread the meat with lard and onions onto each skewer in turn and place these beautiful “structures” on the sides of a deep baking sheet.

Place in an oven preheated to 250 degrees and bake in the top position for about 25 minutes, remembering to turn over and baste with the remaining marinade every 5 minutes.

7. You can serve it immediately straight from the oven, accompanying the dish with sliced vegetables, fresh herbs and your favorite sauces.

You can serve freshly prepared meat with the meat.

How to cook pork kebab pieces in a jar

Pork skewers in the oven can also be prepared using two- or three-liter jars. To avoid the need to additionally string pieces of lard, it is best to choose chilled pig meat at the market from those parts of the carcass that contain fatty layers: neck, loin or shoulder.

For greater tenderness, the pulp should contain acids that soften the meat fibers. Their role can be wine, mayonnaise, sour cream, juices from tomatoes, pomegranates or lemons, as well as several pieces of onions or kiwi fruits mashed into a pulp.

Spices will add a more spicy aromatic note. Suneli hops, tarragon and mixtures of other aromatic herbs are usually used. But salt and ground black or red pepper will be quite enough.

We will need:

Pork pulp – 1000 gr.
Mayonnaise “Provencal” - 180 gr.
Onions – 4-5 pcs.
Spices for barbecue – 2 tbsp. l.
Salt – ½-1 tsp.

Preparation:

1. Cut the washed and dried pulp into bars two centimeters thick. Chop the onions, freed from dry husks, in the shape of thick circles or wide half rings, if you then string them on skewers like “caps”.

Add mayonnaise and spices. Add some salt, but don’t get carried away, because “Provencal” contains a sufficient amount of this ingredient.

2. Gently mix all the components of the future meat dish, trying to evenly distribute the mayonnaise with seasonings, without separating the onion pieces into separate layers. Cover the container and place it in the refrigerator for 5-8 hours.

3. By the time the semi-finished meat product is ready, you should rinse a couple of three-liter jars well and dry them. And also soak long bamboo skewers in water so that they do not absorb juice from the meat and at the same time cease to be flammable in a hot oven.

4. String pieces of pulp, alternating meat with onion circles or thick half rings. During baking, the vegetable will give its juice to the pork and it will turn out even softer and juicier.

5. Pour the remaining liquid marinade into jars so that it rises a couple of centimeters above the bottom in an even layer. Place 3-4 prepared kebabs vertically in jars so that the pieces of meat do not touch the walls of the glass container.

6. Fold two rectangular pieces of foil in half to form squares slightly larger than the diameter of the neck of the jars and seal the hole tightly with them. However, small slits should be made in the middle of such a “lid” so that during the cooking process excess steam escapes and the dish has the opportunity to brown.

7. Place the jars at a distance from each other in a completely cold oven and only then turn it on to 200 degrees. Bake for about an hour without opening the door so that the flow of cool air from the room does not collide with the hot glass and it does not burst.

8. After turning off the stove, leave the masterpiece in the “spacesuit” inside the oven for half an hour so that the container cools slightly, and then you can carefully remove both the jars themselves and their juicy contents. Serve on a beautiful elongated platter surrounded by lettuce leaves and sprigs of herbs, as well as tomato slices and bell pepper rings.

Eat while the meat is hot.

Meat pieces on skewers in a sleeve, baked in the oven like a shish kebab

The taste of meat largely depends on the marinade, in which it must sit for several hours. Some people like to make it complex with a large variety of spices. Some people soak meat in wine or kefir. Others like to coat it with mayonnaise, mustard or lemon juice.

But the best, in my opinion, comes from onions with a minimum set of spices.

In order not to bother with turning the meat, you should try cooking it in pieces in the sleeve. How exactly you want to see it in finished form is up to you: in an orderly row on skewers or in a mound in the form of well-fried cubes.

We will need:

Pork pulp – 1 kg.
Onion – 300 gr.
Salt, ground black and red pepper, spices for meat - to taste.

Preparation:

1. Free the meat (ideally the neck part) from films, tendons and veins. Rinse well to remove any blood clots, if any, and pat dry. Then cut the tender pulp into pieces slightly larger than a matchbox.

2. Since we need to make the meat soft and juicy, it is necessary to soften its fibers using marinade. It couldn't be easier to make!

Chop a couple of huge onions, previously peeled, into thin strips. Then transfer the slices into a deep bowl and season with salt and ground pepper. You can also add a special seasoning for barbecue or your favorite herbs and spices for meat, but it will be delicious enough without them!

It is good to mash the chopped onion with additives with rubbing movements so that it releases its juice.

3. Transfer the meat pieces into the onion marinade and mix thoroughly so that the slightly pungent mixture coats the meat on all sides. You can compact the contents of the dishes more tightly and even press them lightly with pressure. Place in the refrigerator for 6 hours.

4. Prepare the sleeve for baking - tie it on one side with a special clip or clamp, which is usually included in the kit. Place the marinated pieces in one layer inside the resulting bag.

Or pre-place the meat on skewers or wooden skewers soaked in water and place in heat-resistant polyethylene. Seal the other side with a similar fastening piece.

5. Carefully transfer and place the packaged workpiece on a baking sheet. In order for us to get a dish that is as similar as possible to kebab, we need to make several ventilation holes in the sleeve on top - this will allow excess steam to escape and the flesh can be slightly fried.

6. Preheat the oven to 200 degrees and place a baking sheet with the contents in it. Bake for about an hour. At the very end, you can carefully, so as not to get burned by the steam, cut the top of the bag and push the edges to the sides. Turn on the convection mode and hold for another 5-10 minutes so that the outside layer of meat browns more and dries slightly.

7. Transfer the finished aromatic meat to a beautiful dish and garnish with fresh herbs, pieces of pita bread or sliced vegetables.

The meat in the sleeve always turns out very tasty and always retains its juiciness.

Pork neck shashlik in a Georgian jar in sweet and sour sauce

Those who know a lot about barbecue are the peoples of the Caucasus! My friend, a Georgian grandfather, once shared his signature recipe for delicious pork in a sweet and sour marinade.

Since it was winter and there was no opportunity to immediately go into nature to fry this delicacy, without thinking twice, I baked the dish in the oven.

We will need:

Pork – 500 gr.
Tomato paste – 150 ml.
Onion, garlic clove - 2 pcs.
Little sunflower - 2 tbsp. l.
Honey – 2 tsp.
Salt, ground black pepper, paprika, thyme, marjoram, basil, coriander, cilantro, cumin - to taste.

Preparation:

1. Prepare the pulp, wash it and dry it. Then cut into four centimeter cubes and place in a deep plastic or enamel bowl.

2. Chop the peeled onions into half rings or two-centimeter cubes to make it easier to string them onto skewers (if you like to alternate meat with this vegetable).

Pour the slices into the pork and mix well with kneading movements so that the onion juice is released and begins to saturate the fibers.

3. Mix melted honey with tomato paste and sunflower oil. Salt, pepper and season with dried spices. Pass the garlic cloves through a press.

Mix these marinade ingredients thoroughly and pour the resulting mixture into the container with the shashlik preparation. Roll everything together again, roll it with your hands, and then put it in the cold for 5-8 hours.

Tomato paste can be replaced with kebab ketchup, and salt with a couple of tablespoons of soy sauce.

4. Soak wooden skewers in cool water for about 20 minutes, and then place the meat and onions on them. Carefully place 3-4 pieces of these skewers into clean, dry three-liter jars and place them vertically so that the meat does not come into contact with the walls.

Seal the top with foil folded in 2-3 layers. It is advisable to pierce it in a couple of places so that excess steam comes out.

The skewers should be as high as the neck of the jar. Otherwise, they should be trimmed.

5. Place glass containers in a cold oven so that they do not touch each other or the walls of the oven. Set the heat to 200 degrees and you can forget about the dish you are preparing for an hour.

6. Turn off the oven and do not open it for a quarter of an hour. Then open the door slightly and let it stand for about 5 minutes so that the hot air has time to escape and the surface of the glass has cooled slightly.

Using a completely dry, clean mitt or towel, remove the cans and remove the foil “lids”. Carefully remove the finished kebabs and serve to the eaters who are already drooling just from the smell wafting around the house.

The meat turns out aromatic, beautiful and looks very appetizing.

Pork kebab with bacon on skewers with smoky flavor, baked in the oven

What do you think is missing from the meat in the oven to make it look 100% like kebab cooked on the grill? Of course, the aroma of smoke from glowing coals! How can I make it appear?

You can, of course, add a liquid called “Liquid Smoke” diluted with water directly into the marinade or into the container under the laid out skewers with pork. But it contains carcinogens and therefore it is somehow not advisable to use it. In any case, do not use it too often when cooking.

Or you can cheat a little and achieve the desired aroma using soy sauce and pieces of smoked bacon.

We will need:

Pork entrecote without bone – 1 kg.
Smoked bacon – 200 gr.
Soy sauce – 75 ml.
Water – 50 ml.
Onion – 2 pcs.
Lemon – 1 pc.
Salt, ground allspice, bay leaf, spices - to taste.
Fresh herbs and vegetables - for decoration.

Preparation:

1. Rinse the pitted entrecote pulp well. To remove any remaining water droplets, pat the meat dry with a paper kitchen towel. Cut into wide, identical pieces weighing 25-30 grams. Make slices of smoked bacon the same shape and size as the previous ingredient.

2. Squeeze the juice from the lemon into a deep plate, avoiding getting any citrus seeds there. Pour water with soy sauce into it. Season with broken bay leaves, pepper and your favorite spices for fried meat.

If required, you can add a little extra salt, but for my taste no more is needed. Shake thoroughly.

3. Chop the peeled onion into wide rings or, on the contrary, into thin half rings. Pour it over the meat and pour in the lemon marinade. Mix everything thoroughly with turning movements and leave to soak in the cold for 4-8 hours.

4. Place pieces of pork on iron or wooden skewers pre-soaked in water, alternating them with onions and slices of bacon. Place the preparations on a deep baking sheet so that the sticks lie on its sides and it is convenient to rotate them later during the baking process.

If desired, you can pour diluted liquid smoke onto the bottom of the baking sheet (4-5 tablespoons of water per 1 tablespoon of liquid).

5. Place in an oven preheated to 200 degrees for 40-60 minutes. Every 10-15 minutes, skewers with pieces of meat should be turned over for more even cooking and a golden brown color.

Serve the finished dish surrounded by fresh herbs and vegetables.

Video on how to cook homemade pork shish kebab on skewers in tomato marinade

There are a great many ways to marinate meat. And we have already considered them. In fact, all the same methods can be used for cooking in the oven.

And this recipe just shows us that any sour product can be used for these purposes. For example, how do you feel about tomatoes in a tomato? I like this marinade both for the street and for the home. Not only does the meat turn out tender and juicy, but it also gets a very beautiful rich color.

Just look at what the finished dish looks like. I just want to take such a skewer as soon as possible and enjoy the juicy pulp of the pig to the fullest.

It is worth noting that in the oven, pork kebab turns out more juicy than on the grill. In this case, there is no need to guard the fire that flares up on the coals and the meat does not burn. The dish turns out healthier and evenly baked.

You can make the marinades that you like best. Even in mashed kiwi, pork will be delicious! Only the acid of this fruit softens the fibers much faster, so this option for preparing meat will be very fast - about 1-1.5 hours.

By the way, you can string slices of bell pepper, tomatoes, pickled and fresh onion rings, round zucchini, cauliflower and even thin potato wedges between the tender slices or cubes of pig meat.

Don't forget to serve your dish with fresh bread, pita bread or tortillas! Traditional sauces for meat will also come in handy. If suddenly after a meal there are a few pieces of meat left, then they can be heated in a frying pan and served with any side dish.

Bon appetit and great pork baked as a kebab inside your oven!

You involuntarily ask yourself the question of how to bake shish kebab at home in the spring, when the sun is already starting to shine brighter, but it’s still a long way from going out into nature. But why not please your household with tasty, aromatic, tender meat, which is quite a bit inferior to what you get on the grill? Even at home, you can cook marinated shish kebab in the oven without grilling skewers. And is it possible to get excellent results?

6 subtleties of homemade kebab

Prepare the meat properly. Ideally, if it is fresh, then it will be enough to peel it from films (beef, pork) or skin (chicken). If you bought frozen fillet, defrost it in the refrigerator (this will take about overnight), rinse and clean it too.
Marinate for at least 2 hours. This applies to chicken fillet dishes. To impart flavor and softness to pork or beef, it will take much more time - 8-10 hours. A little less - up to 4 hours is required for a young lamb. If you cook champignon skewers in the oven, the marinating time can be reduced to 30 minutes, since the mushrooms absorb liquid like sponges.
Take care of the skewers. It is convenient to use real metal skewers, as they are guaranteed not to burn during the cooking process. If you want to figure out how to cook shish kebab in the oven on wooden skewers, soak them in cold water for 30 minutes in advance. This will protect the “accessory” from burning.
Experiment with flavors carefully. This applies to barbecue in the oven with liquid smoke, which is sometimes recommended to be added to obtain a smell like from a barbecue. You can do this (about 2 teaspoons per 2 kg of meat), but it is not advisable if you plan to treat children.
If you are worried that the meat will be tough, cook the kebab in the oven in foil. Its recipe differs only in that the pieces should be wrapped in foil at the beginning of cooking, and removed 10 minutes before the end of frying. Using the same principle, shish kebab is prepared in a sleeve in the oven, only it is not removed, but cut directly on skewers to get a golden crust. Another option is to make kebabs in a jar in the oven, when the meat strung on skewers is placed in a three-liter jar and placed in a cold oven, which is then heated to 200°, and after half an hour to 250°. Thanks to this approach, the pieces are first steamed and only then fried.
Cook shish kebab at home in the oven over high heat! The ideal temperature for fatty pork and beef is a maximum of 250°. The heat will quickly create a crust on the surface of the pieces and the liquid from the meat will not be able to evaporate. For chicken, 200° is enough.

Diet kebabs

Are you concerned about your figure? Choose lean chicken or young lamb. Believe me, the result will not disappoint you!

Chicken kebab in an electric or gas oven

You will need:

chicken fillet - 400 g;
soy sauce and rice vinegar - 2 tbsp each. spoons;
olive oil - 4 tbsp. spoons;
Spices for barbecue - a tablespoon.

Preparation

Cut the fillet lengthwise into strips no more than 1.5 cm thick.
Make the marinade: mix oil with spices, add soy sauce and rice vinegar.
Place the meat in the marinade and refrigerate.
Thread the fillet onto skewers like an accordion, pour over the marinade, place on a wire rack and place a baking sheet underneath. Cook for 40 minutes, turning a couple of times.

Lamb kebab in the oven

A real Caucasian recipe for frying shashlik at home in the oven. To prepare it use:

lamb - 1 kg;
onions - 4 pcs.;
lemon - 2 pcs.;
dried marjoram and mint - 2 teaspoons;
parsley - a bunch;
bell pepper - 4 pcs.;
olive oil, salt and pepper.

Preparation

Peel and grate 2 onions, mix with the juice of one lemon, add olive oil and spices, and add salt.
Place the lamb in the marinade, stir, marinate in the refrigerator.
Thread the meat onto skewers, alternating it with sliced sweet peppers and onion rings.
Grease the grate with oil, place the kebabs on it, and place a baking sheet underneath. Fry at a temperature of 200°, when the meat is browned, sprinkle it with lemon juice.

Hearty kebabs

A real man's kebab in the oven, the recipe of which includes pork and beef.

Beef shish kebab in the oven as in the photo

You will need:

beef pulp - 1 kg;
dry red wine - 250 ml;
large onion - 5 pcs.;
thyme - sprig;
pepper and salt.

Preparation

Season the prepared meat with pepper, salt, thyme, leave for 15 minutes.
Pour in wine and place peeled onion rings on top. Press down and marinate in the refrigerator.
Thread onto skewers, alternating with onion rings. Bake on a rack for 30 minutes, turning occasionally.