Hi all. In this review, I will tell you how to cook pork shish kebab on skewers in the oven so that it comes out as tasty, soft and juicy as cooked over a fire.
The shish kebab recipe cannot be classified as a year-round dish, because... To prepare it, you need not only food, but also suitable weather conditions conducive to culinary feats. And in our region the weather is seasonal, from May to October. Therefore, when you want to pamper yourself with a tender kebab during the off-season, you can cook it at home without going outside.
There are many options for preparing it in the oven: in foil, a bag, a jar... I want to tell you about the most successful method - on skewers. And although this is homemade kebab, it is closest to the traditional method on skewers on the grill.
To obtain an excellent result from the dish, certain subtleties must be observed.
- To prevent the food from drying out, the meat should have layers of fat, or a slice of lard should be strung through each piece. It should cook no more than 20-25 minutes.
- To preserve the juice in the meat, kebab should be baked only at a high temperature of at least 250°C.
- During cooking, the skewers must be turned over and basted with marinade every 5 minutes.
- Wooden skewers are pre-soaked in water to prevent them from burning. And if iron skewers fit in the oven, then you can use them.
- Always marinate foods: chicken - 2 hours, pork and beef - 8, lamb - 4.
- To feel the real aroma of a fire from your food, you can use liquid smoke: 2 tsp. for 2 kg of meat.
Ingredients:
- Pork pulp – 1 kg.
- Pork lard – 200 grams.
- Onions – 2 pcs.
- Table vinegar – 3-5 tbsp.
- Salt and pepper - to taste.
- Bay leaf – 3-4 pcs.
Shish kebab in the oven on skewers, recipe
Wash the pork and dry with a towel. Cut off the films and cores. Cut into pieces 4-5 cm in size.
Peel the onion, rinse and cut into rings 8-10 mm thick.
Place pork and onions in a marinating bowl.
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Add bay leaf, ground pepper and any spices. I decided to also add ground nutmeg.
Pour in vinegar and mix well. Instead of vinegar, you can use mayonnaise, ketchup, kefir, yogurt and other marinade sauces.
Cover the blow-outs with a lid or film and leave in a cool place for 8 hours.
After this time, soak the wooden skewers in water for 30 minutes, and cut the lard into 5-7 mm slices.
Thread foods one by one onto skewers: an onion ring, a piece of meat, a slice of lard, etc.
Place the skewers on a baking sheet with high sides or on a wire rack, i.e. The pork should not come into contact with the bottom of the pan; it should be fried with hot steam on all sides.
Preheat the oven to 250°C and bake the pork for 20-25 minutes closer to the spiral. Every 5-7 minutes, turn it over and water it with the brine that remains from marinating. Serve the dish immediately after cooking.
If you bake meat on a wire rack, place a baking sheet underneath it, onto which the juice will drip. Also, if you wish, you can put it on this baking sheet, which will be baked and soaked in meat marinade.
Today we learned how to cook pork shish kebab on skewers in the oven. Using the same recipe, you can cook shish kebab over a fire from any other type of meat.
Be sure to watch our VIDEO RECIPE for shish kebab in the oven with “smoke”, like on a grill, which we carefully filmed for you to make the cooking process simpler and more understandable!
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Today I come to you with an unusual recipe. Or rather, the recipe is the most banal - meat baked in the oven on skewers, but it turns out that even from such a banal recipe you can cook a smoky kebab in the oven, the taste of which is not much inferior to real kebabs! Therefore, if you have a question about what to cook for a holiday or for your beloved husband for dinner, I have a great idea for you!
It was an experiment for us, and it turned out to be so successful that I can’t help but share the result with you, it’s truly amazing!
Firstly, for a delicious juicy kebab we need good meat, I cooked pork neck in this marinade and also cooked boneless chicken thighs using the same recipe - the meat is amazingly tasty and juicy.
The second task of a juicy kebab, after the marinade, is to fry it correctly and not dry out the meat. It is impossible to give clear instructions here, so the readiness of the kebab is controlled visually. I can outline the following key points that you should focus on when preparing. I will explain why there cannot be a single solution for cooking time and it is given conditionally: the cooking time will depend on the size of the pieces of meat, on the type of meat (is it pork, chicken, lamb, beef, fish, offal or something else - each type of meat will differ in cooking time and temperature) from the actual temperature in the oven, from the duration of cooking, etc. - you need to take into account all these nuances together and then you will get an excellent result. In this case, with pork, focus on the appearance of the kebab - the pieces of meat should brown a little during cooking and decrease quite a bit in volume. If the pieces have greatly decreased in volume, it is overdried meat. Readiness is checked by cutting the thickest part of a piece of pork with a knife - the juice should be clear. Pork shish kebab must be fully cooked, because... Pork is not allowed to be eaten uncooked, as, for example, it can be excusable (and sometimes desirable) for lamb or beef.
Let's move on to the next step of cooking shish kebab in the oven with smoke, at home. And if you want to get a real, natural smoky flavor, not with the help of chemical liquid smoke, but in its most natural form, you will need wood chips. You can buy it in any large store, in a construction or hardware store, especially since it is easy to purchase. Chips are needed from deciduous or fruit trees: alder, beech, rosemary, pear, apple, etc. Only coniferous species are not suitable for smoking.
If you want to get a smoky kebab, then you must set fire to the wood chips, otherwise you won’t get the smoky flavor. Of course, when working with an open fire, be sure to follow all fire safety measures - I wrote more detailed instructions about this in the recipe, I just have to warn you so that you are vigilant and provide yourself with all the necessary basic safety measures. Although, in fact, nothing terrible happens when working with fire: you put a little wood chips in a foil mold, put it in the oven, set it on fire and close the oven - the flame quickly goes out in a closed oven, without air access, the wood chips slowly smolder and thanks This imbues the meat with an amazing subtle smoky aroma. Everything is simple and elementary, nothing complicated, only if necessary, you will need to ventilate the room. The more wood chips you set on fire, the stronger the smoky aroma of the kebab will be, but the smoke will also be greater. Therefore, don’t get too carried away if you are cooking barbecue in your apartment, especially if you don’t want the whole house to know that you are preparing barbecue in the oven instead of on the grill.
There is moderation in everything and you will be happy and have a delicious, aromatic, smoky kebab!
Ingredients
| Homemade kebab with “smoke” from the oven, like from the grill | |
|---|---|
| pork (neck) | 1 kg |
| bulb onions | 4-5 pcs |
| parsley | big bun |
| adjika (or barbecue seasoning) | 1 tsp |
| tomatoes in their own juice | 0.7-1 liter |
| vegetable oil | 1 tbsp. |
| salt | |
| freshly ground pepper | |
| hardwood chips (pear, apple, birch, alder, beech, rosemary) | |
If you live in a private house or have a warm dacha, then you can cook barbecue at any time. But residents of city apartments have the opportunity to fry meat on coals only during picnics. However, if a trip to nature is not possible, then you can fry the kebab in the oven on skewers. This dish turns out very tasty, juicy and aromatic.
- 500 gr. chicken hearts;
- 150 gr. onions;
- 4 tablespoons of ketchup;
- 1 teaspoon sugar (optional);
- 2-3 tablespoons vegetable oil;
- spices and salt to taste.
If you purchased frozen chicken hearts, you must first defrost them. You need to defrost slowly, ideally, you need to remove the package from the freezer and leave it in the refrigerator for 10-12 hours. During this time, the meat should thaw.
We clean the hearts, wash them and dry them. Place in a bowl. Cut the onion into half rings, salt it and mash it with your hands to release the juice. Mix with tomato sauce. If the sauce is sour, you can add sugar. Add spices to taste to the tomato-onion mixture.
For example, you can use garlic powder, dry aromatic herbs, and a mixture of pepper. Add vegetable oil and mix. Add the prepared marinade to the hearts and mix. Leave at room temperature for 1 hour or in the refrigerator for 3-4 hours.
Thread the hearts onto wooden skewers. Place the onions from the marinade in a mold or on a baking sheet, and place the prepared kebabs on top. Place the baking sheet in the oven, heated to 200 degrees.
After 15 minutes, check for readiness. Clear juice should flow out of the cut heart. If blood is released, then let the kebab cook in the oven for a few more minutes. But don't keep it for too long to avoid drying it out.
Original chicken kebab in batter
Baked in batter - an original and tasty dish.
- 800 gr. chicken fillet;
- 4 tablespoons soy sauce;
- 1 tablespoon balsamic vinegar;
- 2 tablespoons vegetable oil;
- 3 eggs;
- 125 gr. wheat flour;
- 0.25 glasses of milk;
- 1 clove of garlic;
- salt, spices to taste.
Cut the chicken fillet into thin long pieces. Prepare the marinade by mixing balsamic vinegar, soy sauce, ground black pepper, pressed garlic and sunflower oil in a bowl. Mix everything until smooth.
Read also: How to cook shish kebab in the oven at home: 12 juicy recipes
Pour the marinade over the chicken fillet and leave for 1.5-2 hours. Thread the fillet strips onto a skewer, threading the skewer lengthwise.
Prepare the batter. Mix raw chicken yolks with milk, add salt and pepper to taste, add flour, knead. Beat the whites until fluffy and gradually fold them into the dough. The mass turns out to be quite thick.
Roll each prepared semi-finished kebab product in flour, then dip it in batter. Place on a greased and parchment-lined baking sheet and bake at 200 degrees for about 30 minutes.
Advice! If desired, skewers in batter can be deep-fried. After such frying, the kebabs should be placed on napkins to drain excess fat.
Shish kebab baked in a jar
You can cook shish kebab in the oven in a jar. The advantage of this method is that the juices in the meat are better preserved, and it is almost impossible to dry out the kebab. You can cook shish kebab from different meats in a jar, here is one of the options.
- 1 kg of meat (preferably pork neck);
- 150 ml light beer;
- 0.5 lemon;
- 3 onions;
- salt, pepper, seasonings to taste.
Cut the meat into pieces the size of a large walnut. Mix the meat with the onion, which has been cut into circles. Season with spices to taste, do not add salt yet. Pour in the beer, cover the meat with an inverted flat plate and place a weight on top. Marinate for 2-4 hours.
We take an ordinary glass jar with a capacity of 3 liters, it should be dry and clean. We will also need skewers of such length that they fit in the jar. Thread the meat onto skewers, mixed with onion rings.
Place the remaining onions in the bottom of the jar. If desired, you can pour 2-3 tablespoons of “liquid smoke” into the jar. Place the prepared skewers (4-6 pieces) into the jar. Cover the top of the jar tightly with foil. Place the jar in a cold oven. If you cook in two jars, then make sure that they do not touch each other and do not touch the walls of the oven.
Turn on the oven at 200 degrees and leave to cook for 1 hour. Then turn off the oven and let the jars cool slightly in the oven. After 20 minutes, take out the jar and remove the kebabs from it.
Chicken kebab with potatoes
Shish kebab can be cooked in the oven at the same time as a side dish, such as potatoes.
- 1.5 kg chicken fillet (from thighs);
- 4 onions;
- 50 ml vinegar (9%);
- 7 potatoes (large);
- oil for greasing the baking sheet;
- salt, spices to taste.
Cut the fillet into pieces and place in a bowl. Add salt, pepper and other seasonings to taste. Garlic powder, curry, and aromatic dry herbs are very suitable. Cut the onion thinly - into halves or quarters of rings. Mix with meat and add vinegar. Leave to marinate for 1-2 hours.
Peel the potatoes and cut into thin slices. Cover a baking sheet with parchment or foil and grease it well with oil. Lay out the potato mugs. Sprinkle with salt, pepper, you can add a pinch of nutmeg or other spices.
Place a layer of onions from the marinade on the potatoes, and then distribute the skewers on which pieces of marinated chicken fillet are strung. Place the baking sheet in a preheated oven (180-190 degrees), cook for about 30 minutes. We periodically look into the oven, as soon as the top of the kebabs are browned, you need to turn them over. During the baking process, the potatoes are soaked in meat juice and turn out very tasty.
Cut a piece of pork into pieces the size of a walnut, chop the onion into half rings. Mix the meat with onions, add spices and aromatic dry herbs. Pour in vegetable oil and knead with your hands. Leave to marinate for 2 hours.
Preparing the vegetables. Cut young zucchini into circles, pepper into slices, tomatoes into slices. Sprinkle the vegetables with dry oregano and basil, pour over soy sauce.
Turn on the oven at 220-230 degrees. Place the marinated pork on skewers. Cover a baking sheet with parchment and grease it with oil. Place the skewers with kebabs and bake for 20 minutes. Then we place mugs of zucchini on top of the kebabs, and after five minutes we place skewers on which pieces of pepper and tomatoes are strung onto the zucchini. Bake for another 5-7 minutes. The dish is ready.
Dietary chicken shish kebab with zucchini
- 1 kg chicken breast fillet;
- 250 ml yogurt (low-fat);
- 60 ml soy sauce;
- 250 gr. vegetables (zucchini, bell peppers, tomatoes);
- spices to taste (you can use ready-made seasoning for chicken).
Shish kebab in the oven
Mini kebabs on skewers in the oven. How to cook kebabs in the oven Houses. Delicious pork skewers in the oven.
Recipe kebabs in the oven- a good way to turn an ordinary dinner into a holiday. My children love this recipe very much. The main rule of cooking mini kebabs on skewers- There must be a grill in the oven.
We need:
- Pork 1 kg. It is better if there is a neck, but ham or carbonate will do.
- Small tomatoes 4-5 pcs or 250 grams of cherry tomatoes.
- Onion 2 pcs.
- Lemon - half.
- Soy sauce 50 ml.
- You can use a little apple cider vinegar or balsamic vinegar.
- Vegetable oil 50 ml.
- Pepper, salt to taste.
The meat needs to be marinated a little.
Cut the pork into small square or rectangular pieces. For scale, I took the photo with my hand.
Pork neck is great for making mini kebabs; the meat turns out juicy and tasty.
Coarsely chop the onion.
Place the chopped meat in a marinating container and mash the onion with your hands so that it releases juice. Squeeze the juice from half a lemon.
Pour the whole thing with soy sauce, pepper, and add vegetable oil. Add vinegar if desired (I didn't). Stir, no need to add salt yet.
Cover with a plate and place a jar of water on top. Set aside for 1.5-2 hours.
Soak the skewers in water.
Remove the stem from the tomatoes.
Cut the tomatoes into quarters. If you have cherry tomatoes, then you don’t have to cut them.
Salt the meat. Thread the meat onto a skewer, alternating with tomatoes.
Place the meat on the grill.
Between kebabs there must be a distance.
Turn on the grill and let the oven warm up. We put mini kebabs in the oven. Don't forget to place a baking sheet under the wire rack. I put kebabs almost to the lowest level of the oven, so the kebabs will not burn. We note the time - 15 minutes. Fry the kebabs for eight minutes on one side, turn them over and fry for another 7 minutes on the other.
Ready.
Serve mini kebabs with vegetable salad, herbs and sweet Yalta onions cut into circles.
With the end of summer and warm weather, the outdoor barbecue season usually ends. However, even on cold, stormy days, sometimes you really want to please yourself with juicy meat fried on skewers... Don’t be sad and nostalgic for the past summer days, because shish kebab on skewers in the oven can be cooked at any time of the year! By the way, for this it is not at all necessary to have an oven with a grill; it is enough to use the simplest oven and an ordinary baking sheet.
Tasty, appetizing meat placed on wooden sticks is a good idea to diversify your everyday or holiday table.
Ingredients: 
- pork (neck or ham) - 1 kg;
- onion - 1-2 pcs.;
- vinegar essence 70% - 1-1.5 tbsp. spoons (or juice of 1 small lemon);
- mayonnaise - 3-4 tbsp. spoons;
- basil - to taste;
- salt, spices - to taste;
- greens, fresh vegetables - for serving.
Juicy kebab in the oven on skewers recipe
How to marinate homemade kebab on skewers
- We wash the pork and cut it into small pieces. Place the meat in a deep bowl. We also put peeled and chopped onions there.
- For flavor, sprinkle the meat pieces with fragrant basil. You can also enrich and saturate the taste of the future kebab with your favorite herbs.
- Salt the meat, season with ground pepper and sprinkle with your favorite spices.
- Pour vinegar into a bowl (or sprinkle lemon juice over pork). Immediately add mayonnaise and vigorously mix the meat with your hands, leave for at least 1 hour. Marinade for pork with vinegar is ideal for barbecue, since thanks to acetic acid the meat becomes softer and tastier, and the finished dish acquires a pleasant and characteristic sourness.
- Thread the already marinated pork onto skewers, alternating meat pieces with onion rings. If desired, you can also put juicy tomatoes or, for example, pieces of sweet pepper on wooden sticks to make the finished dish look more colorful and appetizing.
How to make pork kebab in the oven on skewers
- We place our future kebab on a baking sheet covered with parchment. Meat on skewers in the oven cooks quite quickly: if the pieces are small, 25-30 minutes at 200 degrees will be enough. Remember to rotate the chopsticks periodically so that the meat pieces bake evenly.
- We serve hot and appetizing pork directly on sticks, complementing the dish with herbs and vegetables. The kebab in the oven on skewers is ready! Please note that it is ideal for juicy and flavorful pork.
