Lamb kebab in the oven in the sleeve. Pork kebab in the oven - in a sleeve, in a jar, on skewers. Pork shashlik in the oven in a sleeve on an onion bed

How else can you marinate veal for barbecue?

As soon as the first rays of May begin to peek through, the picnic and barbecue season opens, which, perhaps, we have been waiting for all winter. They start from all sides

the alluring aromas of grilling kebabs and freshly cut grass can be heard. So, let's look at some more wonderful recipes for marinating veal shish kebab, which everyone will certainly be delighted with!

On mineral water

Required ingredients:

• highly carbonated mineral water – 1.5 l;
• mayonnaise (67%) – 380 g;
• salt – 25 g;
• mixture of allspice and black pepper (ground) - 3 tsp;
• spices “For shish kebab” (without salt) – 50 g;
• onions – 5 pcs.

Cooking time: 10 minutes.

Calorie content per 100 g: 57 kcal.

Preparing the marinade:

1. This amount of marinade will be enough to marinate 3 kg of meat. Mix mayonnaise, salt, a mixture of peppers and spices in a deep container;
2. Peeled onions must be chopped as finely as possible, ideally it is better to pass it through a press or a meat grinder (you can use a blender). Add onion mixture to mayonnaise;
3. Coat the sliced ​​veal pieces on all sides with the prepared sauce, then pour in mineral water and immediately cover with a lid. Leave the meat in the marinade for a day;
4. Meat for barbecue, marinated according to this recipe, turns out incredibly juicy, one might even say “melting”, since mineral water breaks down the meat fibers during the marinating process, and the onion juice then saturates them. Be sure to try it, you won’t regret it!

Read how to make tartlets with red fish.

How to cook sterlet baked in the oven with vegetables, cheese and herbs - our recipes will make the dish even tastier.

Take note of the recipes for simple and delicious kefir muffins.

Kefir

Ingredients for cooking:

• kefir (2.5%) – 1 l;
• Bulgarian onion – 2 heads;
• salt - to taste;
• green cilantro - a bunch.

Cooking time: 10 min.

Calorie content per 100 g: 45 kcal.

Cooking steps:

1. Wash a bunch of cilantro, shake off excess liquid, and then finely chop;
2. The Bulgarian onion must be cut into half rings, and then lightly washed with your hands - the onion should release juice.
3. Mix onion, cilantro, salt and kefir in a deep bowl;
4. Dip chopped young veal (2 kg) into the prepared marinade, stir and let stand for 8 hours.

Tip: to prepare a delicious kebab, you need to choose chilled meat. Since the one that was pre-frozen loses its juiciness, and the steamed one has a lot of bruises.

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A real recipe for Caucasian-style pork shashlik on the grill

This is a native Caucasian recipe. Exactly the recipe that was usually prepared on the territory of all the Caucasian republics.

Even if you go there now to visit, you will definitely be served shish kebab prepared exactly according to this recipe. It is also remarkable because it is extremely simple and incredibly tasty.

It is clear that in the Caucasus, kebab is made from lamb, not pork. But who’s stopping us from taking the recipe for a real Caucasian marinade and marinating not lamb, but pork in it?

Instead of dry pepper, you can put fresh, crushed into puree. It will be even tastier!

• 2.5 kg of pork (preferably neck);
• 1.2 kg of onions;
• 1.5 tsp. mixtures of black and red hot peppers, freshly ground;
• 2.5 tsp. salt.

Cut the pork into medium pieces. Sprinkle it with salt and mix well until it is completely dissolved.

You will feel the salt crystals disappear under your fingers. This means that all of it has already been absorbed.

Pour in the pepper mixture, distribute everything well and knead so that every piece is peppered.

Cut the onion into rings and add to the pork. We knead it thoroughly so that it releases the juice. Mix the meat with the onion, let it give it all its flavor.

Everything was mixed well, the spices were dispersed, the onion was squeezed out in the most excellent way. The smell is incredible!

Leave the marinated kebab for 1 hour at room temperature. Let’s go light up the grill ourselves.

As soon as the wood has burned out, you can place the prepared skewers on the grill and start frying.

Everything immediately starts to crackle and smell incredibly delicious!

Turn the skewers several times. We try to ensure that the pieces brown evenly.

How long does it take to fry shish kebab? All it takes is 10-12 minutes and the juicy, aromatic Caucasian pork kebab is ready! Serve it with lots of greens.

Sequencing

First of all, you need to deal with the meat. It is washed under running cool water, dried with paper towels, cut into medium pieces and placed in a suitable saucepan. Barbecue seasoning and lemon juice are added to the same bowl. Mix everything thoroughly and put it in the refrigerator for half an hour.

Thirty minutes later, the onion, ground in a meat grinder, is added to the container with the meat. Mix everything thoroughly and return it to the refrigerator. While the veal is marinating, you should start preparing the fire and grill. After the burnt wood turns into coals, you can start frying the meat. To do this, it is lightly salted, threaded onto skewers and sent to the grill. During frying, the future veal kebab is periodically poured with white semi-dry wine and often turned over. Thanks to this, the meat will have time to cook evenly and be imbued with a pleasant grape aroma.

Classic recipe for pork shish kebab with vinegar and onions

• 1.5 kg pork tenderloin or neck;
• 700 gr. (4-5 pcs.) onions;
• 60-70 ml 6% vinegar;
• 1.5 tsp. salt;
• 1 tsp. black pepper.

Cut the pork neck into pieces.

Cut the onion into thin half rings; you will need quite a lot of it.

We place part of the onion in a container for pickling, after first mashing it well and squeezing it with our hands to release the juice.

Salt and pepper the laid out layer of onions and sprinkle with vinegar.

Salt, pepper and compact the pork.

Again a layer of chopped onion. Again, knead it well until moistened. Salt, pepper, pour vinegar.

Another layer of meat and onions, salted, peppered and sprinkled with vinegar.

We crush everything well and send it to a cool place for the whole night.

During this time, the kebab has marinated, take it out of the refrigerator and string it onto skewers.

The coals are ready and we place the skewers on the grill. Fry on soft coals. We don't need intense heat.

You need to constantly monitor the meat because fat will still drip from it and the kebab can burst into flames at any moment. Therefore, it is not advisable to leave the grill unattended.

Don’t forget to turn the skewers after some time so that everything is baked evenly.

The kebab fries very quickly, in 10-12 minutes it is ready.

We check the thickest piece, cut it and make sure there is no blood. During this time it bakes perfectly.

Remove the meat from the skewers and serve hot with pickled onions.

Siberian veal shashlik

Veal prepared according to this recipe is difficult to dry out and spoil.

Ingredients you will need:

• veal pulp – 3 kg;
• onion - several large heads;
• Bay leaf;
• allspice;
• tomato paste – 100-150 ml;
• vinegar - a couple of tbsp. l.;
• lemon juice;
• White wine.

Preparation step by step:

1. Wash the chilled meat and cut into medium pieces.
2. Line the bottom of the pan with a layer of whole peas. The next layer is made of bay leaves.
3. Chop the onion into rings and place on top of the leaves.
4. Place the meat on the onion and season it. Lay out the layers one by one until you run out of ingredients. The final layer is onions and bay leaves.
5. Pour in the marinade of tomato paste and vinegar. Place the kebab under a heavy press and let sit for a day.
6. Remove the press, transfer the kebab to another container (without liquid, pepper and laurel).
7. Add lemon juice and wine to the marinated meat. Let it brew for about two hours.

A special marinade makes the meat so tender that even a non-professional can cook it.

Fried pork kebab in a frying pan

• 600 gr. pork pulp (tenderloin or neck);
• 3 table. l. seasonings without salt;
• 1 large onion;
• 50 ml vinegar 9%;
• 150 ml. water;
• 1 tsp. salt;
• 2 tbsp. l. raises oils

Cut the pork into fairly large pieces.

Sprinkle with dry paprika, seasoning and mix everything well.

Then pour in the oil and mix everything again.

Heat a frying pan with vegetable oil. As soon as it starts to smoke, immediately lay out the pieces and fry them over low heat.

When the meat is fried on all sides, mix water with vinegar.

Pour this mixture into the pan and continue cooking until all the liquid has evaporated.

At the end of frying, when the liquid has almost evaporated, sprinkle the meat with salt and add onion, cut into quarter rings.

Stir, cover with a lid and continue to simmer for another couple of minutes.

That's it, the kebab is ready. It turns out soft and juicy and tastes in no way inferior to something cooked on the grill.

Beef marinade for tenderness.

https://www.youtube.com/embed/54KWcbDHjLM

Method 1. Beef marinated with vinegar.

For 1 kg of beef. Cut the meat into pieces or a whole piece. Marinate for 1 hour.

• 1 onion (cut into half rings)
• 3-4 tablespoons vinegar 9%
• 1 teaspoon granulated sugar
• ground pepper to taste
• half a glass of water and a little sunflower oil
• ATTENTION! We don’t salt the meat – we marinate without salt! Add salt during cooking.

Leave the beef in the marinade for 1.5 -2 hours. Next, beat the meat with a hammer and cook according to the recipe.

Method 4. Beef marinated in beer.

For 1 kg of beef. We take:

• dark beer 250g,
• balsamic vinegar 3 tablespoons,
• olive oil 3 tablespoons.

Salt and pepper. Stir or coat the meat and marinate in the refrigerator in a pan or in a bag for 1 hour. Next, fry over a fire or in a frying pan. The beef will be incredibly soft!

Method 5. Beef marinated in sea buckthorn juice.

Even not very successful beef can be cooked very soft and juicy. We cut the beef into steaks, pieces 2 cm wide and the size of a palm, so that we can fry it later.

• 1 glass of sea buckthorn juice
• salt, pepper to taste

Salt and pepper the meat and put it in a bowl. Pour the meat with 1 glass of sea buckthorn juice (sour is best). Let the meat stand for 40-60 minutes. Then heat a frying pan with a small amount of sunflower or olive oil. Fry on both sides for 5 minutes to form an appetizing crust. Then close the lid, reduce the heat to low and simmer until tender, about another 40 minutes. Turn the pieces over once in the middle of stewing.

The beef will come out very juicy and soft! And sea buckthorn juice will add a unique flavor to your dish!

Method 6. Beef marinated with kiwi.

In general, to soften meat, you need acid. But vinegar, if you overcook the meat, can have the opposite effect and the meat will become tough, like a sole.

Marinade for 1 kg of meat.

• kiwi – 2 pcs. peel and grate
• We cut 1-2 onions into half rings
• salt and pepper the marinade

Parsley goes well with beef. Coat the meat well in the marinade, put it in a container with a lid and put it in the refrigerator for 2 hours. Next, cook according to the recipe, in pieces or a large piece in the oven.

The meat will become deliciously tasty and tender!

Method 7. Beef marinated with tomato (tomato marinade).

For 1 kg of beef. Cut the meat into pieces or a whole piece. Marinate for 1-2 hours.

Make the marinade:

• tomato paste 2 table. spoons
• press 4 cloves garlic through a press
• 2 medium onions, cut into half rings
• sweet pepper 1/2 pcs. chop into small cubes or thin strips
• pepper with ground black and red pepper
• add 1 teaspoon of salt and 1 pinch of khmeli-suneli
• and finely chopped herbs (parsley, basil, thyme)

Coat the beef with marinade, place in a saucepan or container with a lid and keep in the refrigerator for 1-2 hours.

Preparation

1. First, cut the meat into small pieces. Place everything on a cutting board, cover with cling film, and beat lightly. Next, remove the film, rub the meat with pepper and salt. Beat lightly again. Place the pieces in a bowl, add barbecue seasoning. Peel one onion, chop finely and add the onion to the contents. Mix everything with your hands and marinate the meat in the refrigerator for two hours.

2. 

To make a truly delicious dish, you need to add pickled onions to it. Peel four onions and cut into half rings. Carefully separate the rings into pieces so that they do not tear. Place the onions in a deep plate, sprinkle with one tablespoon of sugar, one salt, pour over vinegar and boiling water. If desired, add lemon juice to the onion rings. It will add a spicy note to the overall taste.

• Line a baking tray with baking paper. Place the onion in the sleeve and pieces of meat on top. Tie it up carefully and place it on a lined baking sheet.

  
  Preheat the oven to 200-250 degrees, place the prepared sleeve there. The kebab is baked in the oven in the sleeve for an hour and a half. In order for the meat to be covered with a thin crispy crust and slightly browned, make small cuts on the sleeve. The kebab in the oven in a baking sleeve will turn out soft and slightly crispy.

The amount of ingredients in the recipe is calculated for one kilogram of meat. If you plan to do more, then you need to increase this list of products proportionally.

Many people dream of escaping from routine everyday worries and cooking a traditional barbecue in nature, but not every person will allow themselves to break away by going out of town on vacation. We suggest you use the recipe for preparing a delicious analogue at home. Both you and our dear guests will certainly be satisfied with our version of homemade kebab.

Cooking

1. Slice the beef into very thin slices. Remove any blood from the meat with a paper towel. Place meat in a large marinating bowl.

Thinly slice the beef for the bulgaga.

2. Pour the marinade sauce into a bowl and mix well with the meat

Add sesame oil and gently mix it into the meat. (I prefer to add the sesame oil separately rather than mixing it into the marinade sauce

I read somewhere that oil can prevent other sauce from getting into the meat.) Cover the bowl with the meat with plastic wrap and marinate the meat for at least 4 hours in the refrigerator. If you have more time, you can also marinate it overnight for better flavor.

Marinate the beef. Bulgagi. Korean food recipe.

3. Prepare the vegetables. Thinly slice the onion, carrots and green onions.

Vegetables for bulgaga. Korean cuisine. Recipe.

4. Heat a wok on the stove over medium heat, add sunflower oil and spread it well with a spatula. Heat the oil almost to a boil.

5. Add meat and vegetables and stir. Fry everything on high for 3-5 minutes until the meat is browned. Stir occasionally (every 30 seconds) and gradually reduce heat as meat and vegetables cook.

Quickly fry the beef and vegetables. Bulgagi. Korean cuisine.

6. When the meat is almost cooked, add sesame seeds. By this time the heat should be very low. Mix everything quickly and turn off the heat.

Beef and vegetables. Bulgagi. Korean dish recipe.

7. Serve the bulgagi on a plate with rice and enjoy.

Remember that the typical cut of meat for Bulgaga is “paper thin”. If you cut meat at home, slicing will be easier when the meat is partially frozen.

Already cooked bulgagi can be stored in the refrigerator for several days. Any raw portion of bulgaga (marinated only) can be stored in the refrigerator for several days or in the freezer for several weeks.

Bulgagi with rice. Korean cuisine. Recipe.

How to cook shish kebab in the oven: general recommendations

1. For barbecue, choose fresh pork, beef, chicken or lamb without skins or membranes. But small layers of fat are welcome: they will make the kebab juicier.

2. Do not cut the meat into too small pieces, otherwise the kebab may turn out dry. The ideal size of meat cubes is about 3-5 cm.

3. In order for the finished meat to be juicy and aromatic, it must first be marinated. Here are some great marinade recipes:

4. The aroma of smoking can be achieved using liquid smoke. You can add it directly to the marinade, pour it into a baking sheet if you cook kebab on skewers or in a sleeve, or on the bottom of a jar. For 1 kg of meat use 1 teaspoon of liquid smoke.

Cooking method 2

You can marinate veal in a more piquant marinade. For this you will need:

• veal tenderloin – 1 kg;
• sweet pepper - 3 medium pieces;
• onions – 2 pcs.;
• honey – 2 tsp;
• balsamic vinegar – 5 tbsp;
• beer – 150 m;
• salt, pepper, spices - to taste.

Cooking this veal shish kebab will take you a little longer, compared to the previous method.

• Just as in the previous method, the meat must be washed, cleaned of films, fat, veins, dried, and then cut into traditional pieces.
• Sweet peppers need to be cleared of seeds, washed, dried and cut into squares.
• The onion will need to be peeled, washed and cut into rings or half rings.
• Add honey to the meat and stir. Now pour in the vinegar and vegetables: onions, peppers - mix again. Well, and finally, add salt and pepper. Mix the mixture thoroughly again. The marinade should soak the meat for 1-2 hours.
• Fry in the same way as described in the previous method, often turning over and pouring beer over it.
• Ready! Serve with fresh or baked vegetables.

Very juicy pork neck kebab in a sleeve in the oven

For this recipe, I advise you to take pork neck or as it is also called neck. If you wish, you can also add fresh herbs or garlic to the sleeve if you want the dish to acquire a piquant taste. It is advisable to take juicy onions so that more juice can be squeezed out of them.

• 5 kg of pork (preferably neck or entrecote);
• 2.5 tbsp. seasonings;
• 3 medium onions;
• 2 tsp. paprika;
• 1.5 tsp. salt.

Cut the pork neck into medium pieces across the grain.

Onions in thick rings.

Place the pieces in a bowl for marinating. Add salt and sweet paprika.

Add barbecue seasoning.

Mix everything well, evenly distributing the spices and salt, making sure that all the pieces of pork are included.

You need to mash the onion a little with your hands so that it releases the juice. Mix everything well.

Place in a cool place for five hours, or better yet, overnight. Transfer the pork and onions into the sleeve and distribute evenly.

Place the baking sheet in an oven preheated to 180 degrees.

After 1 hour of baking, remove the sleeve from the oven. In the middle we make a longitudinal cut with scissors.

We turn the edges to the sides. In the open state, fry for another 35-40 minutes to form a golden brown crust.

Remove the finished kebab from the sleeve and place it on a plate.

It turned out very beautiful, ruddy, fragrant and it looks very appetizing!

How to cook beef tender.

To make the beef soft, for example in goulash, we need time. We defrost the beef “on our own”, no defrosting in the microwave. Cut the meat into pieces and rinse. Place the meat in a frying pan or saucepan and pour in enough water to cover the meat. DO NOT SALTY! (unless otherwise indicated in the recipe, for example, you can add salt with sea buckthorn juice when marinating) Simmer over low heat for 1 hour. Next, prepare according to the recipe.

You can salt the meat after 1 hour of marinating. So that it absorbs salt. Meat prepared in this way will definitely be soft.

Another recipe: Beef marinated (in lemon juice and soy sauce) for cooking meat as a whole piece in the oven or air fryer.

You might be interested in:

{module Marinades for meat}

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.

Pork kebab in a sleeve in the oven is a worthy alternative to a traditional snack cooked over a fire when you can’t get out into nature. Juicy, tender meat, with a slightly crispy crust, always turns out soft and piquant thanks to spices and flavorings.

Cooking method 4

You will need the following set of products:

• veal tenderloin – 1.5 kg;
• onions – 3 pcs.;
• kefir – 350 ml;
• seasoning “For barbecue” - to taste;
• salt, pepper - to taste.

Let's start cooking:

• Prepare the meat: rinse under running water, trim off any unnecessary meat, and dry with paper towels. Now cut the large piece into kebab pieces.
• Transfer everything into a bowl. Mix the meat with salt, pepper and necessary spices.
• Add peeled onion, cut into half rings, to the veal.
• Pour kefir into a bowl and mix well again. Let it stand overnight in the refrigerator.
• Place the pieces on skewers, alternating them with onions, and start frying.
• Fry for 15-20 minutes, turning occasionally, and you can also baste with marinade during cooking.

Now you know several recipes for delicious veal tenderloin, but which one is the most delicious is up to you to choose.

https://youtube.com/watch?v=WQzdPj-AHak%3Ffeature%3Doembed

Very juicy pork kebab on mineral water

Tenderloin is also suitable for this recipe. The marinade is prepared in highly carbonated mineral water, so it will make the tenderloin soft and tender.

Which mineral water should I take? I take the one that has a slightly salty taste, but you can take absolutely any that is sold in the supermarket.

• 3 kg pork neck or tenderloin;
• 300 ml highly carbonated mineral water;
• 700 gr. onions;
• 3 tsp. salt;
• 1 tsp each ground coriander, sweet red paprika, savory, dried basil;
• ½ tsp. ground red pepper;
• 50 ml grows. oils

Cut the tenderloin or neck into long strips. Each strip is cut into oblong pieces 4x5 cm, maybe even larger. Large pieces always turn out juicier than finely chopped pieces.

Salt the pork pieces and mix well.

Add spices.

Now mix it all well to evenly distribute all the spices.

Stir until you can no longer feel the salt. Let the meat rest a little and absorb the aroma of spices.

Cut the onion into half rings.

Place a layer of onion, a layer of meat, and so on until the end.

To ensure that the kebab is exceptionally juicy and the spices are revealed, add highly carbonated mineral water.

It softens the fibers very well and makes them looser. Thanks to this, onion juice and spice aromas are better absorbed.

The marinade should be completely absorbed into the meat and there should be no liquid at the bottom of the container.

Cover the container with a lid and place in the refrigerator to marinate overnight.

The next day, take out the marinated meat and pour vegetable oil into it. It will “seal” the pieces and all the moisture and all the juice will remain inside.

Mix everything well. The oil will create a film on the surface and prevent the juices from frying from the meat. The oil itself will be fried, and the kebab will become even more juicy, all the taste and aroma of the spices and marinade will remain in it.

We make a fire, pour out the coals and wait for them to flare up. Place the skewers on the grill.

Fry for literally 10 minutes. During this time, we turn them from side to side several times. As soon as a golden brown crust appears, immediately remove from the coals so as not to dry it out.

Place the juicy, fatty pieces on the pita bread.

And now I will reveal the secret of a very juicy kebab, which is used by all kebab shops! Before you marinate the pork, you need to freeze it the day before. Then, when we defrost it, the dehydrated meat will very easily absorb a large amount of marinade.

Try to use this technique and you will always get very juicy and flavorful kebab without much difficulty!

WHAT IS BULGAGI

It's basically Korean marinated beef. This is one of the most famous Korean traditional dishes, originating from the Goguryeo era (a long time ago!). The method of preparing bulgaga evolved over time and varied depending on the region.

Bulgagi is usually prepared with the most tender cuts of beef, such as fillet (등심, Deungshim) and tenderloin (안심, Anshim).

Bulgagi is a Korean marinated beef. Recipe.

Bulgagi can be cooked with vegetables on the stove (in a wok or pan), or it can be grilled. As you can imagine, these will taste slightly different.

Bulgagi cooked with vegetables on the stove naturally creates juices in the wok that can be used to stir into a bowl of rice.

Recipe for 4-6 persons (as a main dish).

Shish kebab on salmon skewers

You can cook fish kebab, which is often presented at holiday tables. However, it is necessary to monitor the temperature during cooking. Salmon makes a filling appetizer and looks colorful. To prevent the ends of the wooden sticks from getting burnt in the oven, wrap them in foil. You will need:

Cooking process:

1. Separate the fillet from the bones and cut off the skin.
2. Make a marinade from chopped herbs, lemon juice and oil.
3. Cut the fillet into small pieces and place in the marinade for half an hour.
4. Cut the pepper into pieces. Thread salmon slices onto skewers, alternating with pepper. Place in the pan, arrange sprigs of rosemary and thyme on the sides and place in the oven.
5. The fish kebab will be ready in 20 minutes.

Meat from the oven

How else can you cook meat in mustard? The oven recipe is considered the simplest and very convenient. In this case, the meat itself does not even need to be cut into portions. It is completely cooked. For this method you will need a minimum of ingredients:

0.5 kilograms of pork, salt, 2 tablespoons of mustard and 5 cloves of garlic.

In this case, pork is prepared in stages:

1. First you need to marinate the meat. This will make it more aromatic and will help the product bake better. To do this, the garlic must be finely chopped or squeezed through a press, and then mixed with salt and mustard. Coat a piece of pork on all sides with the prepared mixture and leave it like that for 3 hours in the refrigerator.
2. After the time has passed, the meat must be wrapped tightly in foil, placed on a baking sheet and placed in the oven for 60 minutes. In this case, the temperature inside should be at least 180 degrees.
3. After this, the foil can be removed and the meat returned to the oven for 10 minutes, while increasing the heat.

The result is a single piece of tender, juicy pork with a crispy, flavorful crust. Before serving, it can be cut into thin, neat slices.

Chicken kebab on skewers

So, let's look at how to cook chicken kebab in the oven on skewers. This dish is dietary, but very tasty. Chicken meat can turn out extremely tender and soft; it is only important to choose the right marinade for it. Don’t forget to soak the skewers in cool water in advance: they should be completely immersed in the liquid. So, let's take:

Following this recipe for kebab in the oven on skewers, the following steps are expected to be implemented:

1. Cut the fillet into cubes. Place them in a bowl, add sauce, spices and oil, stir.
2. Cover the meat with plastic and marinate for 30-40 minutes.
3. Thread the meat onto skewers and leave for 25 minutes. into the oven.

Main nuances

The best kebab comes from fresh, chilled meat. Steamed veal contains quite a lot of blood, so it is completely unsuitable for these purposes. Meat that has already been in the freezer once is also not suitable for frying over a fire. In this case, it loses most of the nutrients, and the dish made from it is not juicy enough.

To ensure that the meat is evenly fried, it is cut into approximately equal five-centimeter pieces.

It is equally important not to over-salt the veal. Otherwise, she will give up all her juices and be dry.

As for the marinade, today there are many different options for its preparation. However, there is one important point here too. It is not recommended to use vinegar for these purposes. It is advisable to replace it with kefir or any other suitable product. To make it easier for the skewer to pierce the meat, the latter is threaded not across, but along the fibers. It is important to ensure that there is a little free space between the pieces, which can be filled with onion rings.

In order to prepare a juicy and tender kebab, which will be discussed in today’s publication, you need to pay special attention to the choice of firewood. For example, conifers emit resin, which impairs the taste of the dish.

Therefore, they should not be used to make a fire on which meat will be fried. It is best to stock up on birch, linden, apricot, plum or cherry branches for these purposes.

During the frying process, it is important not to leave the meat unattended for a minute. Otherwise it may burn. If a flame suddenly breaks out in the fire while cooking, it must be extinguished immediately. You also need to periodically turn the skewers so that the pieces of meat strung on them are evenly cooked.

Remove the veal shish kebab from the coals only after a beautiful golden crust appears on it. To check the readiness of the meat, a small cut is made on it. If clear juice comes out of it, then it’s time to serve the kebab. Lavash is usually used as a side dish, as well as any boiled, baked or fresh vegetables. If desired, the barbecue can be served with various hot sauces that perfectly highlight the delicate taste of the meat.

Important nuances

Don’t know how to cook shashlik on skewers in the oven? Here you need to take into account the following points:

• The shish kebab must be strung on wooden skewers, so keep them in cool water for about an hour in advance. This is worth doing so that they do not catch fire during cooking.
• For the marinade, you can use sour cream mixed with mustard, soy sauce, mayonnaise and vegetable oil. In this case, each piece should be covered with marinade. Infuse the meat in it for 1 hour in a cold room.
• When threading meat onto skewers, alternate it with onion rings or some vegetables.
• During baking, turn the skewers over a couple of times.

In a jar on skewers

Shish kebab baked on skewers in a jar is a spicy, aromatic dish that will take you no more than one hour to prepare. In this case, it is best to use boneless meat or entrecote. So you need to have:

Follow these steps:

1. Cut the meat and place it in layers in a jar.
2. Sprinkle each layer with pepper, salt and onion rings.
3. Mix mineral water with soy sauce and pour into a jar.
4. After marinating for two hours, thread the meat onto skewers. Alternate pork slices with bacon slices.
5. Place the skewers in the jar and close the neck.
6. Place the jar in a cold oven, then turn it on. This dish will be ready in an hour.

Video on how to cook pork kebab in a jar

It often happens that bad weather, and this is not only rain, but also strong winds even in sunny weather, will make its own adjustments and will not allow you to fry quality kebab in the fresh air. Then we celebrate at home!

We cook at home, in the oven - without coal, barbecue, smoke, soot and everything else... Of course, it will not be 100% the same as it was made in nature, in the company of cheerful friends, but still...

In the video itself you can clearly see that we added some water to the jar. You don’t have to do this - after all, the jars are placed in a cold oven, so they won’t burst, because... will heat up along with it. However, there is a high probability that you will get “crackers” instead of juicy meat, which, naturally, is not included in our plans... So I recommend adding some water.

And then you can “dry” and brown the meat by draining the water, and then it will not dry out, but will be soft, juicy and tasty.