How to make barbecue in an electric oven. Barbecue in the oven with "smoke", like on the grill. Cooking meat in the sleeve - an easy way to cook barbecue

Of course, you can’t compete with barbecue on a fire in terms of aroma, but you can compete with taste. And if the weather let you down, it’s raining outside and the picnic is ruined, then you definitely won’t spoil the holiday for your stomach.

Meat for barbecue you will not be lost, because you can cook this popular dish at home. And the oven will save us once again.

Pork skewers at home

Baking time: 30 minutes.

Ingredients:

• pork pulp - 1 kg;
• onions - 2 pcs.;
• suneli hops - 2 tsp;
• salt;
• red dry wine- 200 ml.

Cooking:

1. Rinse the pork, wipe with a dry towel. Cut it into serving pieces. Put them in a deep bowl (pot).
2. Peel the onion, cut into rings or half rings. Add to pork. Season with spices. Mix well with your hands. Pour in red wine.
3. Put a plate in the pan, and put a jar filled with water on top of it.
4. Place the meat in the refrigerator to marinate for 2 hours.
5. Take out the pork, season with salt. Thread the pieces onto wooden skewers.
6. Line a small baking sheet with parchment paper. Lay out the skewers. It is desirable that the pork pieces do not touch the baking paper.
7. Put the barbecue to bake for half an hour. Cook at 220 degrees. During cooking, you need to turn the wooden skewers several times so that the pork is evenly baked.

• Do not string onions with meat. Vegetables cook very quickly, so roasting them with pork will end up with charred onions. It is better to use it for cooking other dishes, such as roast, pilaf, etc.
• For barbecue, pork tenderloin or neck is ideal.
• Do not cut the pork into too small or large pieces. The ideal piece of meat for barbecue should be 4x4 cm in size.

Pork shish kebab in a tender marinade

Baking time: 30 minutes.

Ingredients:

• pork pulp - 1.5 kg;
• sour cream - 150 grams;
• mustard seeds - 2 tbsp. l.;
• lemon juice- 1 tbsp. l.;
• salt pepper.

Cooking:

1. Rinse the pulp, wipe dry. Cut into pieces 4x4 cm. Put in a glass or ceramic dish.
2. Mix sour cream with mustard, lemon juice. Marinate the meat in this mixture, leaving it in the refrigerator overnight.
3. Salt and pepper the pork before cooking.
4. String the meat on wooden, pre-prepared skewers (soak them in water for 10 minutes, dry them. Then the skewers will not burn).
5. Line a baking sheet with foil. Put up a grid. Put the meat strung on skewers. Put the kebab to bake in a preheated oven (200 degrees) for half an hour.

• When choosing pork for barbecue, be sure to smell it and inspect it. If the smell bothers you, then do not take the product.
• If the seller allows, then touch the pulp. If it is elastic (when pressed, the hole quickly disappears), then the meat is fresh.
• The best cut in pork is the back. Therefore, take the loin and you will not lose.

Tender chicken skewers cooked in the oven

Time: 2.5 hours.

Ingredients:

• chicken fillet - 1 kg;
• hops-suneli spices - 1 tsp;
• kefir - 150 ml;
• paprika - 1 tsp;
• salt, black ground pepper.

Description:

1. Rinse fillets, pat dry with paper towels. Cut into cubes 4x4 cm. Put them in a bowl. Sprinkle the fillet with spices, pepper, salt. Fill with kefir.
2. Do meat easy"Massage" so that the fibers are well saturated with marinade.
3. Cover the pot with a lid. Leave to marinate for 2 hours.
4. Thread the meat onto long skewers.
5. Arrange the skewers on a foil-lined baking sheet. Cook barbecue for 25 minutes.

• In the process of baking, do not forget to turn the skewers over and pour over the meat with the secreted juice.
• To prevent the kebab from turning out dry, you need to put another baking sheet with water on the lower level of the oven. Under the influence of high temperature, the water will evaporate, thereby moisturizing the meat.
• The longer you marinate the pork, the more tender and juicy it will turn out.

Standard barbecue recipe at home

Baking time: 40 minutes.

Ingredients:

• pork pulp (shoulder, neck) - 1 kg;
• onions - 4 heads;
• apple cider vinegar - 4 tbsp. l.;
• salt pepper;
• water - 1 glass.

Process description:

1. Rinse the pork, rinse. Cut into equal pieces 4x4 cm.
2. Onion cut into rings.
3. Place the pieces of meat in a bowl. Salt, pepper. Add onion. Pour in Apple vinegar and water. Mix everything with your hands. Cover the pot with a lid and let it sit for at least 2 hours, but overnight is best.
4. String pieces on a regular skewer along the fibers. It is necessary to fill the skewer tightly, the pieces should be located next to each other. If they are baked with a distance from each other, then the meat will dry out quickly.
5. Preheat the oven to 220 degrees.
6. Arrange skewers on a baking sheet lined with foil. Put the dish to bake for 40 minutes. During this time, you need to turn the skewers 3 times and pour the meat with the secreted juice the same number of times.

• Meat for barbecue should be with a fatty layer, otherwise the barbecue will be dry. But if you do not like fatty pieces, then you can alternate them with lean pieces.
• Never marinate meat in metal or plastic containers. In a metal pan, the meat will acquire an unpleasant metallic taste. And plastic utensils will release hazardous substances that are quickly absorbed into the meat. Therefore, it is not surprising that even fresh meat people are often poisoned.
• Apple cider vinegar quickly fluffs up the meat, making it fluffy. But do not overdo it with a bite, otherwise the kebab will turn out sour.

Pork skewers marinated in tomato juice

Roasting time: 40 minutes, total time: 9 hours.

Ingredients:

• pork neck - 1 kg;
• tomato juice- 1 l;
• onions - 2 heads;
• dry basil - 0.5 tsp;
• salt pepper.

Process description:

1. Wash the neck, wipe dry, cut into small pieces about 4x4 cm in size.
2. Peel the onion, cut into rings. Add to meat.
3. Pour the neck pieces with tomato juice. Sprinkle with dry basil. Cover with a lid and leave to marinate for 8 hours.
4. After marinating, do not forget to salt the meat. You do not need to do this in advance, otherwise the salt will take over all the juices. Therefore, it is better to salt later.
5. Thread meat pieces onto metal skewers. Arrange skewers on a foil-lined baking sheet.
6. Put the dish in hot oven(200 °C) for 40 minutes.

• If the tomato juice was already salty from the beginning, then there is no need to additionally salt the neck after pickling.
• Tomato juice can be used canned or fresh. But it is better not to take juice from the store, because it contains a lot of various additives that can spoil the taste of the kebab.
• If there are tomatoes, then cook tomato marinade for barbecue you can without problems. It will be necessary to dip the tomatoes in boiling water for 3 minutes, then transfer them to cold water. Remove the skin from each fruit, chop finely, lower in a pan and simmer for 15 minutes until the tomatoes soften.

Homemade barbecue on a baking sheet of pork in soy marinade

Time: 40 minutes.

Ingredients:

• chicken fillet (turkey) - 1 kg;
• soy sauce- 5 tbsp. l.;
• vegetable oil - 3 tbsp. l.;
• garlic - 3 cloves;
• sugar - 1 tbsp. l.;
• coriander - a pinch;
• salt pepper,

Process description:

1. If you are going to cook shish kebab on long wooden skewers, then soak them in water for 15 minutes in advance, and then wipe them with a towel. If you use ordinary metal skewers, then wipe them with lemon juice so that the metal is not saturated with the smell of meat.
2. Mix soy sauce with vegetable oil. Add sugar, mix the mass until the sugar crystals are completely dissolved. Peel the garlic, pass through a press, add to the soy sauce. Also add coriander and ground pepper. Mix everything thoroughly.
3. Rinse the fillet, remove small bones, if any. Rinse the meat, dry with a towel, cut into cubes of the same size.
4. Thread meat pieces onto wooden skewers. Lay skewers on foil. Pour the marinade over the top. Wrap the foil so that the marinade does not leak out, and put the strung pieces of meat in the refrigerator for 3 hours.
5. Line a baking sheet with foil. Arrange prepared skewers on top. If the meat is fresh, then you can slightly salt it.
6. Put the dish to bake for 35 minutes. Turn the skewers every 10 minutes so that the meat is evenly baked.

On a note:

• So that the kebab does not stick to the foil, you must first grease it with vegetable oil.
• To make the kebab juicy inside, we advise you to fry it before baking.
• If the time for pickling meat is short, then you can speed up this process. To do this, cover the meat in the marinade with a plate, put under pressure. Leave to marinate on the table for 1 hour.
• Shish kebab for children should be made without a crispy crust. It is best for children to cook barbecue in foil. Then the meat will turn out juicy and not fried.

Georgian barbecue in the oven

Baking time: 35 minutes.

Ingredients:

• pork - 1 kg;
• unsweetened yogurt - 0.5 l;
• adjika - 3 tsp;
• mint - 2 branches;
• hops-suneli - 1 tbsp. l.;
• ground coriander - 1 tsp;
• parsley - a bunch;
• salt pepper.

Description of the cooking process:

1. Prepare the pork: wash, remove the film, cut it into small pieces.
2. Place the pork pieces in a glass or ceramic bowl. Sprinkle with hops-suneli seasoning, pour yogurt.
3. Rinse the mint, chop with a knife. Pour into meat. Add coriander.
4. Wash the parsley, shake off the water, cut the greens with a knife. Pour into meat.
5. Add adjika to the pot. Stir the contents of the pot, cover with a lid. Leave to marinate for 8 hours.
6. Salt the marinated pork. Remove from marinade. Thread the pieces onto metal skewers. You need to string the meat tightly.
7. You can bake the barbecue at a maximum temperature of 35 minutes.
8. Leftover barbecue marinade can be used as a sauce. Just be sure to put it on the fire to languish for 10 minutes, and then cool.

On a note:

• Between the pieces of meat, if desired, you can put rings of tomatoes, blue ones, zucchini. The main thing is that they are not thinly sliced, otherwise they will burn in the oven while the meat is baked.
• Instead of metal skewers, you can use bamboo sticks as the basis for shish kebab. Before thermal exposure, the sticks must be soaked in water so that they become slightly sour and do not burn in the oven.

Rating: (1 Vote)

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

I highly recommend baking pork pieces in the sleeve in the oven yourself. You'll get diet dish, as close as possible in taste to a real barbecue, but without burnt areas of the pulp! In this case, you do not use a drop sunflower oil or fat, and the baking sheet, and the walls of the oven, will remain clean.

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

You can also fry the meat on skewers and even on the grill inside 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 collar, loin or shoulder part;
• pickle the prepared pulp with high quality;
• do not forget to turn over strung on skewers or freely lying slices during cooking.

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

Not only on skewers over coals 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 heating in the oven will be from all sides (and not just from below, as on the grill), the meat may dry out. To avoid this, you should leave fat layers on the pieces, or lay thin slices of lard between slices;
• Bake should be in an oven preheated to a 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 over every five minutes and sprinkle with the remains of the 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 flavor to the marinade, you can add 1-2 tablespoons of "Liquid Smoke".

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

We will need:

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

Cooking:

1. Cut 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. Turn several large peeled onions with a knife into mugs centimeter thick, but do not disassemble into separate rings. In such a whole form, we will need them later when stringing pieces of pulp on a skewer.

3. It is most convenient to flavor the meat separately with ground pepper, salt and parsley, chopped into pieces, as well as nutmeg and your favorite spices for meat.

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

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

4. Tighten the container with a film, or cover tightly with a lid, and leave the slices in a cool place to be saturated with 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, then rinse them well, and wooden ones should be soaked in water.

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

6. It remains only to string meat with bacon and onions on each skewer in turn and place these beautiful “designs” on the sides of a deep baking sheet.

Send to an oven preheated to 250 degrees and bake in the top position for about 25 minutes, remembering to turn over and pour over the rest of the marinade every 5 minutes.

7. Serve immediately straight from the oven, accompanying the dish with sliced ​​vegetables, fresh herbs and your favorite sauces.

Meat can be served freshly cooked.

How to cook pork skewers in a jar

Pork skewers in the oven can also be cooked using two- or three-liter jars. In order not to need to additionally string pieces of fat, it is best to choose a chilled pig at the market from those parts of the carcass that contain fatty layers: neck, loin or shoulder part.

For greater tenderness, the pulp should be, which contain acids that soften the meat fibers. Wines, mayonnaise, sour cream, juices from tomatoes, pomegranates or lemons, as well as a few pieces of onions or kiwi fruits mashed into gruel can act in their role.

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

We will need:

• Pork pulp - 1000 gr.
• Mayonnaise "Provencal" - 180 gr.
• Onion - 4-5 pcs.
• Spices for barbecue - 2 tbsp. l.
• Salt - ½-1 tsp.

Cooking:

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

Add mayonnaise and spices. Salt, but do not 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, while not separating the onion pieces into separate layers. Cover the container and put it in the refrigerator for 5-8 hours.

3. By the time of readiness semi-finished meat 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 the 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 plump 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 evenly a couple of centimeters above the bottom. 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 make squares slightly larger than the diameter of the neck of the cans and seal the hole tightly with them. However, small cuts should be made in the middle of such a “lid” so that excess steam escapes during cooking and the dish has the opportunity to brown.

7. Put the jars at a distance from each other in a completely cold oven and only then turn it on at 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 pull out both the jars themselves and their juicy contents. Serve on a beautiful elongated dish, surrounded by lettuce leaves and sprigs of greens, as well as tomato slices and rings bell pepper.

Eat before the meat is cold.

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

The taste of meat largely depends on the marinade, in which it must be aged for several hours. Someone likes to make it complex from a large number of different spices. Someone soaks meat in wine or kefir. Others like to coat with mayonnaise, mustard or lemon juice.

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

In order not to bother with turning the meat, it is worth trying to cook it with pieces in the sleeve. How exactly you want to see it ready-made is up to you: a slender row on skewers or a slide in the form of well-fried bars.

We will need:

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

Cooking:

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

2. Since we need to make the meat soft and juicy, it is necessary to soften its fibers with a marinade. It's easy to make it!

A couple of huge onions, previously peeled, chop into thin strips. Then transfer the sliced ​​\u200b\u200binto a deep bowl and season with salt and ground peppers. You can also add a special seasoning for barbecue or your favorite herbs and spices for meat, but without them it will be quite tasty!

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

3. Transfer the meat pieces to the onion marinade and mix well so that the slightly caustic mixture covers the meat on all sides. You can compact the contents of the dishes more tightly and even press them lightly with oppression. Send to the refrigerator for 6 hours.

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

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

5. Carefully transfer and place the packaged workpiece on a baking sheet. In order for us to get a dish as similar as possible to a barbecue, it is worth making several ventilation holes in the sleeve on top - this will allow excess steam to escape and the pulp can be slightly fried.

6. Preheat the oven to 200 degrees and put a baking sheet with the contents in it. Bake for about an hour. At the very end, you can carefully, so as not to burn yourself with steam, cut the top of the package and push the edges apart. Turn on the convection mode and hold for another 5-10 minutes, so that the outside layer of meat is more browned and slightly dried out.

7. Transfer the finished fragrant meat to beautiful dish and decorate with fresh herbs, slices of pita bread or vegetable slices.

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

Pork neck shish kebab in a Georgian-style jar in sweet and sour sauce

Who knows a lot about barbecue, so these are the peoples of the Caucasus! My friend Georgian grandfather once shared his signature recipe delicious pork in sweet and sour marinade.

Since it was winter and there was no opportunity to immediately go to nature to fry this delicious dish, 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.

Cooking:

1. Prepare the pulp, rinse it and dry it. Then cut into four centimeter cubes and send to a deep plastic or enamel bowl.

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

Pour the cut to the pork and mix well with kneading movements so that the onion juice stands out and begins to soak the fibers.

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

Thoroughly mix these marinade ingredients and pour the resulting mixture into a container with a kebab preparation. Roll everything together again with your hands, and then put it in the cold for 5-8 hours.

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

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

Cork 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 cut.

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

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

Take out the jars with a completely dry, clean mitten or towel and remove the foil “lids”. Carefully pull out the ready-made skewers and serve to the table for eaters who have already drooled from just the smell that is hovering around the house.

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

Pork skewers with bacon on smoky flavored skewers baked in the oven

What do you think, what is missing in the meat in the oven, so that it is 100% like a shish kebab cooked on the grill? Of course, the aroma of smoke from the hot coals! How to make it appear?

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

Or you can cheat a little and achieve the desired flavor with 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, vegetables - for decoration.

Cooking:

1. Rinse well the pitted entrecote flesh. Pat the meat dry with a paper kitchen towel to remove any remaining water droplets. Cut into wide identical sticks weighing 25-30 gr. Make cuts of smoked bacon of the same shape and size as the previous ingredient.

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

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

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

4. On iron or wooden skewers soaked in advance in water, put on pieces of pork, alternating them with onions and slices of bacon. Place the blanks 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, diluted liquid smoke(for 1 tablespoon of liquid 4-5 tablespoons of water).

5. Put to bake 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 frying and getting a blush.

Serve the finished dish surrounded by fresh herbs and vegetables.

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

There are many ways to marinate meat. And we have considered them already. 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 house. Not only does the meat turn out tender and juicy, but it also gets a very beautiful rich color.

Just look how it looks ready meal. I just want to take such a skewer as soon as possible and enjoy the juicy pulp of the pork to the fullest.

It is worth noting that pork skewers in the oven turn out to be more juicy than on the grill. At the same time, there is no need to guard the fire flashing on the coals and the meat does not burn. The dish turns out to be more useful and evenly baked.

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

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

Do not forget to serve fresh bread, pita bread or flat cakes with your dish! Traditional sauces for meat will not be superfluous. If suddenly after a meal there are a few pieces of meat left, then they can be reheated in a pan and served with any side dish.

Bon appetit and great pork barbecued inside your oven!

When it is not possible to cook meat kebab on real coals, on the grill, but "the soul wants a holiday" - try to cook kebab on a baking sheet in the oven. To taste, it will be no worse, albeit without the alluring smell of smoke.

Meat Selection Criteria

The meat for cooking any barbecue must be fresh and in no case frozen! Frozen meat skewers are dry and not tasty. Pay attention to the color of the pork - it should be light pink.

The presence of a small amount of fat is also welcome, barbecue made from such meat turns out to be especially tasty.

Quick Recipe

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

Required Ingredients:

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

Cooking time (active): 60 min.

Calories per 100 g: 240 kcal.

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

Pork skewers in the sleeve in the oven

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

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

Ingredients:

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

Active cooking time: 60 min.

Calories per 100 g: 249 kcal.

Cooking:

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

Cooking in an unconventional way - in the bank

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

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

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

Required Ingredients:

• the meaty part of pork (without bone) - 1 kg;
• lemon - 1 pc.;
• coarse salt;
• freshly ground black pepper - 10 g;
• basil - 15 g;
• liquid smoke - 1 tsp;
• olive oil - 2 tbsp.

Cooking time: 1 hour

Calories per 100 g: 257 kcal.

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

1. First of all, prepare the meat. It must be washed, and then be sure to dry thoroughly - it is very convenient to do this with disposable kitchen towels or napkins. Next, the meat must be cut into pieces, 50x50 mm in size;
2. The zest of the lemon must be removed with a fine grater, and the lemon itself should be cut into rings;
3. Rub the meat pieces thoroughly with the cooked lemon zest, salt, freshly ground black pepper (which is the most flavorful), olive oil and salt. Also add lemon rings to the meat and leave to marinate for 15-20 minutes;
4. If you plan to use wooden skewers for cooking kebabs in a jar, and not metal ones, do not forget to soak them in water beforehand - this will prevent them from igniting during the baking process;
5. Thread the marinated meat onto the skewers, alternating with the lemon wedges, then place in a dry 3 liter jar, at the bottom of which liquid smoke was previously added. Close the neck of the jar with a double layer of foil;
6. Put the jar in a cold oven (remember, always in a cold one!), close the door and only after that turn on the heat;
7. Bake the kebab in a jar for 45-50 minutes at a temperature of 200 0 C;
8. Delicious pork skewers are ready!

Recipe for pork skewers in foil in the oven

The wind barbecue is able to diversify the table in the most beautiful way at a time when it is not possible to cook it on a classic grill. Cooking barbecue in foil brings a special touch of piquancy, as the meat is cooked in its own juice and is especially well saturated with the aromas of the marinade and the herbs used for it (due to the closed space).

Cooking Ingredients:

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

Cooking time: 50 min.

Calories per 100 g: 235 kcal.

Cooking steps:

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

How to make delicious sauce for homemade barbecue

True barbecue connoisseurs know that the sauce that is served with it largely determines the final rating of the whole 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, together with a pinch of salt, pepper and basil greens, add to the boiling mass.

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

Pepper Sauce

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

• in order for the pork kebab to be fried 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 soon as possible, use ingredients with high acidity as part of the marinade (kefir, kiwi, vinegar, lemon juice and zest).

Bon Appetit!

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

Greetings, my dears! Today we will cook pork skewers in the oven with you. The last one received a lot of positive feedback, and I decided to continue this topic.

Moreover, pork kebab is perhaps the most popular delicacy for the May holidays. In addition, not everyone has the opportunity to go out into nature, and everyone wants to eat yummy.

By the way, for cooking meat, you can use both the marinades indicated in these recipes, and in your own way. I'm sure it will only taste better. Well, do not forget the most important rule: put jars with barbecue only in a cold oven, otherwise they will burst! Happy culinary creativity to you!

This kebab is unusual in that the meat is marinated in beer. To be honest, this is the first time I learned about pickling in this way. And it turns out just amazingly delicious!

Ingredients:

• Pig neck
• half a lemon
• Seasoning for barbecue
• Half glass of beer
• Liquid smoke - 1 teaspoon

We cut the pork into pieces, put it in a saucepan, sprinkle with salt and seasoning for barbecue, squeeze the juice from the lemon, pour in the beer and add the onion cut into half rings. Mix everything thoroughly and leave to marinate in the refrigerator for 2-3 hours.

We string onions and meat on skewers and place them in a three-liter jar, add some liquid smoke there.

We cover the jar with food foil, put it in a cold oven, turn it on at 220 degrees and leave it for an hour. Bon Appetit!

Video on how to cook pork skewers in the sleeve on an onion pillow in the oven

The onion pillow gives the meat a special juiciness and flavor. Cooking such a barbecue at home is not difficult at all. Especially if you have it on hand. detailed video management.

Take:

• Meat - 1.5 kg
• Seasoning for barbecue
• Lemon - 0.5 pcs.
• Onion - 6 pcs.
• Acetic essence 70%
• Sugar
• Ground pepper
• Baking bag

How to make barbecue in the oven on pork skewers with potatoes?

This amazing dish can be prepared both for dinner and for festive table. Your loved ones will definitely not remain hungry, even the most important lovers of a hearty meal.

Prepare:

• Pork
• Onion
• Potato
• Salt, pepper, seasoning for potatoes
• Vinegar 9% (50 ml diluted with 150 ml water)
• Vegetable oil

Step by step cooking method:

We cut the pork, put it in a cup, sprinkle with salt and your favorite seasonings to taste, pour in the diluted vinegar, add the onion and mix everything thoroughly. We put under oppression and leave to marinate for 2-3 hours.

Thread the pieces of meat onto skewers. We clean the potatoes, cut them, sprinkle with salt and your favorite spices, add a couple of tablespoons of vegetable oil.

We spread the potatoes and on top of the barbecue on skewers. We put the dish in an oven preheated to 220 degrees.

After 20 minutes, remove the kebab and turn it over for even frying. Put it back in the oven for 15-20 minutes. Bon Appetit!

Recipe for pork skewers on a baking sheet in the oven (in foil without skewers)

Did you know that in foil you can also cook incomparably tasty and juicy meat dish? Moreover, in taste it is almost not inferior to the usual pork kebab.

Ingredients:

• meat - 1 kg
• garlic - 3-4 cloves
• salt - 0.5 teaspoon
• pepper - to taste
• seasonings - ¼ teaspoon
• mustard - 1 teaspoon
• mayonnaise - 1 teaspoon
• foil

Step by step cooking method:

We cut the garlic into slices. We make cuts in the pork and stuff it with slices of garlic.

We mix salt, pepper, seasonings, mustard and mayonnaise and grease the pork with this composition.

We wrap the meat in food foil and leave it to marinate in the refrigerator for 2-3 hours. Then we place it on a baking sheet in an oven preheated to 180 degrees for 1.5 hours. Bon Appetit!

How to cook pork skewers on skewers in a gas oven?

It is not difficult to prepare such a dish at home. Shish kebab according to this recipe can be made both on skewers and on skewers - as it is more convenient for anyone. The meat is very juicy and fragrant, try it!

We will need:

• Pork neck
• ground pepper
• Fenugreek
• Coriander
• Vegetable oil
• A tomato

Step by step cooking method:

Cut the meat, onion and tomato and mix thoroughly. Adding vegetable oil, salt, pepper to taste, pour a handful of fenugreek, zira and coriander. Mix everything well and leave to marinate for a couple of hours.

We string the meat on skewers, put them on the wire rack, and under it there should be a baking sheet covered with foil so that the fat can drain freely. We put in an oven preheated to 220 degrees until cooked. Bon Appetit!

Well, how do you like pork skewers from the oven? Liked the recipes? Write your comments below the article. And don't forget to share this post with your friends on social media. See you on the blog!