Grilled shashlik at home. How long to bake pork kebab

Remember how it was with Ivan Vasilyevich, who changed his profession. “Pike heads are peppered, hare kidneys are twisted.” Well, I don’t know what is in there from hare kidneys, but I wanted to make meat on a spit, that is, spit. Today it is commonly called shish kebab. Mine will be homemade shish kebab.

I have one spit and it works in electric grill mode. Included in the design of the oven on my stove. And that evening there were three adults to feed. Of course, you could stick one long piece like tenderloin or loin. But I didn’t have that. Yes, and they are expensive in our market to use for an ordinary dinner. I got by just fine with regular meat – a 400-500g piece of beef.

Shish kebab in the oven

I cut the meat into pieces resembling parallelepipeds. This is when it is approximately the same on all sides. It turned out to be 7 pieces. I put them in a bowl and bathed them in the marinade. I made the marinade for the kebab from salt, ground black pepper, paprika, ground nutmeg and soy sauce. Everything is by eye and to taste.

The proportions are approximately like this:

Soy sauce – 3 tbsp. l., salt on the tip of a knife, half a teaspoon of spices.

beef in marinade

I generally don’t use vinegar in meat marinades. Only sometimes grape vinegar, if there is no wine in the house. I think vinegar kills the flavor of meat. Soviet chefs fooled us! Meat loves wine, spices and herbs!

I also cut the onion into rings. Moreover, I specially selected it to be the same size as the pieces of meat. I thought that if the onion sticks out, it will burn. The meat is fried. And if the rings are completely in the meat, then they will simply boil there. I also decided not to separate them into rings, so I planted them in solid circles.

The meat was marinated for about an hour and absorbed all the marinade, fortunately there was not much of it. All that remains is to skewer the pieces like a kebab. Which is what I did. The piece was pierced along the fibers. I was afraid that if I pierced it across, a hole would form and the piece would sag and stop turning. Between the pieces there is an onion. And she sent the meat spinning - spinning into the oven.

How long? And here, who likes what degree of roasting. We endured 40 minutes.

Garnish for grilled meat

Any side dish goes well with cooked meat. You can simply throw potatoes onto the tray where the juice flows. But this time I had Jerusalem artichoke. And quite large. I poured boiling water over it, peeled it off and put it under the meat. It looks just like potatoes, but of course the taste is different. I would say it's not for everyone. Jerusalem artichoke is generally like that – some like it, some don’t.

meat on a spit, garnish underneath

In this case, it had to be turned over from time to time with something with a long handle. I have a slotted spoon. I “bathed” the tubers in meat juice. And they turned out perfectly baked, with a crust.

Yes, and the onion turned out just right. It was browned on the outside and slightly crunchy on the inside. I put two pieces of meat per serving. In addition to Jerusalem artichoke, I served it with tomatoes marinated in onion rings and green onions.

It turned out to be delicious! I wish the same for you.

Subtleties of cooking shish kebab in the oven, recipes in several versions

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.
— As 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 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 +
Onions - 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.

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!

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 an outing on the balcony and cooking pork kebab in the oven. If you don’t have experience cooking shish kebab in the oven, don’t be alarmed; 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.

If you have a spit in your oven, consider yourself very lucky because you can cook many dishes on it, including spit kebabs.

This culinary recipe is reminiscent of a regular shashlik recipe, the only difference is that the pieces of meat are larger.

You can use absolutely any marinade for this pork kebab that you like.

Ingredients:

pork - 1.5 kg
salt to taste
dry spices to taste
lemon juice to taste

Pork should be taken with a layer of fat. You can cook chicken kebabs and, of course, whole chicken in the same way. using a spit will also turn out very tasty.

Kebab recipe on a spit

1. Rinse the meat and dry it with a napkin. Then it will need to be cut into pieces larger than for a kebab, flat and long, in order to plant them, folding them in half. Cut across the grain, that is, so that later they are located along the skewer.

2. Place the meat in layers in a suitable container. Sprinkle each layer with fresh lemon juice or, if you don't have it, vinegar. You will also need to salt the pieces and sprinkle with spices. Leave for 3-4 hours.

There is another option for preparing meat for frying. Stuff with garlic, grate with salt, place on a skewer. Sprinkle the thick mass of meat on top with pepper and grind it. Mix 1 tbsp. spoon of dry mustard with 50 ml of mayonnaise and spread the pieces with this sauce.

3. Place the meat on the skewer very tightly so that it appears as if it is one large piece.

4. Carefully place in a preheated oven, place a baking sheet under it with a small amount of water so that the juice and fat drip into it. Pour this juice over the meat while frying.

Pork shish kebab on a spit turns out to be a bit dry, so doing this is simply necessary.

5. Fry the meat for 1.5 hours at 200 degrees. Then the pieces of meat will first be covered with a baked crust, and then begin to bake inside. Don't forget to turn the spit occasionally.

If you want to alternate meat with vegetables on a spit, then wrap the shish kebab tightly with foil. Place in a preheated oven for 35-40 minutes at 180 degrees, then remove the foil and bake for another 5 minutes.

It is convenient to cook pork on a spit in the oven immediately with a side dish. Many people believe that the best side dish for meat can only be potatoes. Perhaps someone will say that rice with soy sauce and baked meat go better together. Unfortunately, tasty things are not always healthy, but you can always add sauce to healthy ones.

Peeled potatoes need to be cut and placed on a napkin, blotted from excess liquid, otherwise the potatoes will be stewed and not baked. Then put it in a baking tray, add salt, add dried herbs and vegetable oil (3 tablespoons per 2 kg), mix everything and put it in the oven, where the pork on the spit is already browned.

Shish kebab in the oven - at home and outdoors

The aroma of a fire and the spicy taste of barbecue immediately evoke the most pleasant holiday associations: relaxation, vacation, out-of-town trips with friends, gatherings at the dacha with family... Unfortunately, it is not always possible to get out into nature. But you can cook shish kebab at home! To do this, just marinate the meat, thread it onto skewers and bake in the oven. Meat kebab in the oven can be supplemented with vegetables: onions, eggplants, bell peppers, cherry tomatoes.

Almost any meat is suitable for preparing homemade kebab: pork, lamb, turkey, chicken, beef. Fish kebabs are also tasty and unusual, which can be prepared from salmon, tuna, pangasius and any other boneless fish. The meat should be fresh and moderately fatty. Coriander, thyme, rosemary, cardamom are suitable as seasonings.

Shish kebab in the grill oven

Those who own a grill are even luckier: if the kebab is not just baked, but browned under the grill, it will turn out even more juicy and tasty than in a conventional oven.

In addition, you can cook shish kebab in a gas grill pan - to do this, place the marinated meat in a bowl, without threading it on skewers, and keep it there until done.

Preparing meat. Homemade marinades

In order for the kebab in the oven to be juicy, tasty and aromatic, the meat must be properly marinated. It is best to do this in the evening, on the eve of the day on which the barbecue is planned. The base of the marinade should be sour; vinegar, lemon juice, or dry wine are suitable for it. But you should remember that you should not overuse acid, otherwise the meat will turn out tough. An interesting and unusual method of marinating meat in highly carbonated mineral water. Pieces of meat and vegetables should be poured with mineral water and gas and left for at least an hour. So, the main product marinates very quickly, it turns out very tender and aromatic.

Preparation

Meat pieces should be strung on skewers, placed on a baking sheet and placed in a preheated oven. Some cooks advise placing an onion pillow on the bottom of the baking sheet.

To do this, you need to cut the onion into half rings. It not only gives the dish aroma and tenderness, but also acquires a pleasant taste, so it can be served with barbecue or used to make sauce. Bake the meat until done, checking with a skewer. Do not use too high temperatures, otherwise the centers of the pieces will remain raw and the edges will burn. The optimal temperature is 180 degrees. You can baste the meat with the dripping juices, this will prevent drying out.

Serving

Shish kebab in the oven is best served on the same skewers on which they were baked. The ideal complement to this dish is a salad (or chopped) of fresh vegetables. As with any baked meat, fresh herbs go well with kebab. In recent years, this method of serving shish kebab, such as wrapping it in pita bread, has become widespread. To do this, place pieces of cooked meat, fresh or canned vegetables, and young dill on a sheet of lavash. Pour tomato sauce on top. Wrap the pita bread in an envelope. You can sprinkle herbs or grated cheese on top.