home Auditorium 8 Shish kebab in the oven - cook juicy and flavorful meat at home. Shish kebab in the oven

Shish kebab in the oven - cook juicy and flavorful meat at home. Shish kebab in the oven

Barbecue in nature is the dream of everyone who gets out of the house for the weekend with family or friends. But sometimes there is no way to get out of the city, to the country. Or warm spring days are still far away. That’s when recipes for cooking barbecue at home come to the rescue. A stovetop oven is the best tool for such recipes. And the kebabs in it turn out almost like on a grill, browned and juicy. It's a pity that there is no smoky aroma. Well, this can be corrected with the help of liquid smoke added during cooking to the meat marinade or poured into the pan over which the meat is cooked.

Shish kebab in the oven on skewers

You can cook shish kebab in the oven on wooden skewers. To do this, you need to soak them in water for half an hour, then grease them with oil. (from any type of meat!) put on a skewer, put pieces of lard between them to make the meat juicy.

The next step is to line the bottom of the baking sheet with foil, and randomly place pieces of lard on it. They will be useful for us to smoke the kebab itself when the lard is rendered.

Place the skewers on the grill. We place the grill on a baking sheet and place this “work of design art” in an oven preheated to 250 degrees. At such a high temperature, you will need to turn the skewers 1-2 times. If you don’t want to do this, set the oven temperature to 200 degrees, the kebabs will already be browned on all sides.

Shish kebab in the sleeve

Shish kebab can also be cooked in a sleeve. To do this, place the skewers with meat in it, only so that they do not touch each other. Place the tightly closed sleeve on a baking sheet, pouring a little water into it. Heat in the oven to 170 degrees for 15 minutes. Now you need to remove the skewers from the sleeve and place them on the wire rack. There should be a baking tray under the grill to catch the juice from the meat. By the way, you can pour a little water and liquid smoke onto the baking sheet. Turn on the grill for 20 minutes and fry the skewers until golden brown.

The second way to cook kebabs in the sleeve is without skewers. Place the marinated meat in a sleeve on a bed of pickled onions. Close the sleeve tightly and pierce it at the top in several places.

Place on a baking sheet. Bake at a temperature of 200 degrees for 40 minutes, then cut the sleeve on top, turn it to the sides and bring the meat to a golden hue for another 20 minutes. Done!

You involuntarily ask yourself the question of how to cook barbecue at home in the spring, when the sun is already starting to shine brighter, but it’s still a long way from going out into nature. But why not please your household with tasty, aromatic, tender meat, which is quite a bit inferior to what you get on the grill? Even at home you can cook shashlik in the oven on the grill. And get great results!

6 subtleties of homemade kebab

Diet kebabs

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

Chicken kebab in the oven

You will need:

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

Preparation

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

Lamb kebab in the oven

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

Preparation

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

Hearty kebabs

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

Beef shish kebab in the oven

You will need:

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

Preparation

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

The idea to cook pork shish kebab in foil in the oven came at a time when weather forecasters predicted terrible weather for the weekend, but the meat had already been purchased and the hand did not rise to fry banal chops. To be honest, I didn’t have any special illusions about the result. However, the meat turned out to be so juicy and aromatic that this is not the last time we cook barbecue this way. It differed from traditional barbecue grilled only by the absence of the characteristic “smoky” aroma. But the incredible juiciness and richness of taste compensated for everything.

Every cook has his own favorite way to marinate shish kebab. I also have it - the simplest, in my opinion. You will need onions, salt, and ground black pepper. This time I decided to add adjika as well. For barbecue we take pork neck (neck), moderately fatty, but not lean either.

We peel the onions, cut them into halves or quarters of rings, add salt, add ground black pepper, and any other spices - for example, I really like it if we add ground coriander. Or you can use ready-made kits for barbecue or pork. Add adjika to the onion, mix everything thoroughly, making sure the onion releases juice.

The pork neck needs to be washed and dried with paper napkins, then cut into pieces (cubes) with a side of 2.5-3 cm. There is no need to chop it too much, otherwise the meat will turn out dry. And pieces that are too large can, after being burnt on the outside, remain raw on the inside. Place the pieces in a bowl with the onions.

Mix everything well with your hands and put it in a cool place. Time - at least two hours, or you can leave it overnight.

Now you will need wooden skewers. Some people recommend moistening them with water to prevent them from catching fire. Personally, I have never had such problems, so I will ignore the advice. When pricking a piece of pork, move it all the way to the beginning of the skewer. Move the next piece towards the previous one quite tightly.

Wrap the blanks in foil; you can place the bundle in a baking dish. Then place the pork kebab in foil in the oven, preheated to 180-190 degrees.

After 20 minutes, the foil can be unrolled, allowing the kebab to acquire an appetizing fried crust on top. Bake for another 15 minutes, after which the kebab can be served with vegetables, herbs and sauce.

Bon appetit!

It’s nice to be in nature in the summer, the fire smells like smoke and barbecue. But what about rainy autumn or winter? Of course, you can also make a fire and fry meat in cold weather. But how can you do this without leaving home, so as not to burn the house down? Yes, it’s very simple, our favorite oven will help us. And we don’t have to have skewers, skewers, etc., we can get by with a regular baking sheet or baking sleeve.

The choice of pork for barbecue should be based on the presence of fatty streaks; shoulder blade or neck meat is best. This meat will not be too dry, and it is quite soft. If you are worried that the pork is too tough, marinate it longer.

I also want to say that the recipes for marinades for barbecue are very diverse, and we will try to touch on some simple options.

If you want the taste and aroma of campfire kebabs, then add half a teaspoon of liquid smoke to the baking sheet (or read the instructions for it). If you are worried about the naturalness of such smoke, add pieces of smoked lard to the meat - no chemicals.

How to cook pork kebab in the oven on skewers

The first method is the classic vinegar-onion marinade that we used to prepare.

List of ingredients:

Pork 700-800 gr.;
- onion 2 pcs.;
- vinegar 9% 2 tbsp;
- water 1.5 cups;
- black pepper 1/2 teaspoon;
- salt 1 tsp. with the top.

When cooking on skewers, the main thing is their length; they should not interfere with the oven closing. It is better to place them on a baking sheet with high sides so that the fat has somewhere to drain. You can simply place the kebabs on the grill.

The recipe itself is very simple:

1. Rinse the meat with cold water, wipe with a paper towel and cut into large pieces with a side of 4-5 cm. If there are large fatty areas, it is better to cut them off. Place in a convenient bowl or pan.

2. Peel the onions and cut into rings. Increase the amount of onion if desired. There will be no extra onions.

3. Sprinkle the meat with salt and ground black pepper. Add seasonings and herbs according to your mood.

4. Pour in 2 tablespoons of vinegar and 300 ml. water.

5. Mix the pork with onions, cover with cling film and leave to marinate for 1-2 hours (at least), if you want, longer. But you should put the bowl in the refrigerator.

6. After which you can safely put the meat on skewers. Alternating pieces of pork with onions. It’s good if they touch the lean and fatty areas. You can also dilute the kebab with bell peppers and tomatoes.

7. Preheat the oven well, to 230-240 degrees and place skewers with shish kebab in it, closer to the heating element. Cooking time varies from 20 to 30 minutes (the lower the temperature, the longer your cap), during which you will have to turn the kebab every 5-8 minutes. And periodically water with the remaining marinade or plain water.

Enjoy homemade pork kebab! In the oven, of course, it doesn’t turn out the same as on the fire, but it’s very close in taste.

How to cook pork kebab in the oven on skewers

To avoid repetition, I’ll give you an option for preparing shish kebab without vinegar, using lemon and seasonings.

Required Products:

Pork 600-700 gr.;
- onions 1-2 pcs.;
- lemon 1 pc.;
- black pepper ½ tsp;
- salt 1 tsp;
- turmeric, curry, coriander.

1. Thaw the pork, rinse and dry with a napkin or paper towel.

2. Cut into cubes with a side of 3-4 cm and place in a container where we will marinate it.

3. Peel the onions, cut into slices 3-4 mm thick.

4. Wash the lemon to remove dirt and remove the zest with a fine grater.

5. Salt the meat, sprinkle with a mixture of spices (if you don’t have it, then use “barbecue seasoning” or “meat seasoning”, or you can get by with just salt and pepper).

6. Pour lemon juice, just squeeze it with your hands. Sprinkle with grated lemon peel (zest).

7. Add onion rings to the bowl and mix everything thoroughly.

8. Leave to marinate for 2-8 hours, preferably in a cool place.

9. Fry in the oven in the same way as the first method, with the only difference being that instead of skewers, wooden skewers are used. Thread the pork onto skewers, alternating with onions.

Sometimes skewers (wooden) tend to burn, and here you have the treasured “smoke” that is so lacking in homemade kebab. But if you want to avoid this, soak them in water for half an hour. Just don’t get the tip wet, otherwise it will be difficult to prick the meat.

Preheat the oven to 230-240 degrees and fry the kebab for 25-30 minutes.

I was convinced that you can cook very tasty kebab in the oven. By the way, you can cook skewers in a sleeve or in foil, but more on that later.

How to cook pork kebab in the oven on a baking sheet

Consider the case when you cook without skewers and skewers. A regular baking sheet will come to your aid.

The following products will be needed:

Pork 0.8 kg;
- onion 2 pcs.;
- mayonnaise 3-4 tbsp;
- black pepper;
- salt;
- green onions or herbs.

1. Wash the defrosted meat with running water and wipe with a napkin, cut into equal pieces of medium size.

2. Peel the onion and chop it.

3. Mix meat, onions and spices in a bowl, add mayonnaise or sour cream and stir. You can season with herbs or finely chopped green onions. Leave to marinate for a couple of hours.

4. The baking sheet should be greased with oil or covered with foil, and then with oil.

5. You can put the meat on skewers or skewers, but since we agreed without them, we’ll just put the meat with onions.

6. Set the oven to 220 degrees in advance and place the kebab for 30-35 minutes.

To prevent the meat from drying out, you can add a little marinade or water every 10 minutes, and also turn it over so that it cooks evenly.

How to cook pork kebab in the oven in the sleeve

Method #1 The main advantage of cooking in a sleeve (or bag) is that you don’t have to bother and cook shish kebab without skewers and skewers.

Piece of pork 0.8-1 kg;
- onions 1 pc.;
- lemon 1 pc.;
- garlic 1 pc.;
- ground red or black pepper;
- nutmeg;
- sugar 1 tbsp;
- salt;
- water 1-1.5 glasses;
- oil 2 tbsp.

1. Peel the garlic and press it with a press. Add nutmeg, pepper and salt. Squeeze lemon juice, pour in a glass of water and oil. Mix everything. The marinade is ready.

2. Cut the prepared meat into pieces and place in a saucepan. Cut the peeled onion into small cubes.

3. Fill with marinade for a couple of hours. You can cover with cling film and press down with a weight, such as a bottle or a three-liter jar of water.

4. Place in a baking sleeve and pour in a little marinade. And put it in the oven for 40-50 minutes at 200-220 degrees.

Method #2 with only one difference (the amount of onions).

2-4 onions (if cooked with onion bed);

1. For an onion bed, it would be nice to marinate the onions. But first, peel, rinse with water and cut into rings.

2. Fill containers with water, add 2-4 tbsp. vinegar, black pepper sugar 2 tbsp. and salt. Leave for a couple of hours.

3. Take a baking sleeve and tie it on one side. Place onions in it, pork on top, tie and place the sleeve on a baking sheet in a preheated oven. Sometimes it is advised to pierce the surface of the bag with a needle or the tip of a knife so that the steam escapes. Temperature 210-220°C for 50 minutes or 1 hour.

4. Cut the bag 8-10 minutes before the end if you want to get a crispy kebab. Gently pour any juices or marinade over the meat.

You can also place the kebab in the sleeve directly with the skewers. Would you like a barbecue? Prepare a delicious one.

How to cook pork kebab in the oven in foil

When using foil, you can wrap each kebab on skewers separately in foil (if you have a lot of free time and foil), or in a pack. Or no skewers at all.

Minimum set of products:

Pork 800-900 gr.;
- lemon 1 pc.;
- red wine 1 glass;
- garlic 1 head;
- black pepper;
- salt.

1. Rinse the pork with tap water and dry it. Cut into pieces 3-5 cm.

2. Transfer to a bowl, add salt, spices and pepper.

3. Pour in wine, stir and leave for at least an hour.

4. Lemon can be cut into pieces and added to the meat, or cut into rounds and assembled into kebabs from pieces of pork and lemon rounds on skewers.

5. Peel the garlic, you will need at least 3-4 cloves, use the rest only if you like garlic. You need to cut into thin slices.

6. Cover a baking sheet or wire rack with foil. Place the skewers on a sheet of foil and cover the kebab with garlic. And wrap it tightly.

7. Place this entire structure in a preheated oven at 210-220 degrees for 30 minutes. And another 10 minutes without the top layer of foil to get a crust.

Or you can pre-fry the kebab on skewers in a frying pan over high heat until crusty, and then bake in foil in the oven.

Here we have looked at the main options for frying meat at home. Find your own, the most delicious kebab.

Juicy taste, smoky mood and good luck to everyone!

Don't have time to go on a picnic? Don’t be upset, pork kebab in the oven will turn out no less tasty. Of course, you need to cook it correctly: buy the right meat, prepare a delicious marinade for it and bake it at the optimal temperature so that the kebab remains juicy but becomes crispy.

To make pork kebab in the oven delicious, you need to know the basics of preparing this dish. It is not advisable to use frozen pork; it is better to purchase fresh, chilled meat. The ideal choice would be the neck part. You can also take a ham, and the tenderloin will make the most dietary version of kebabs.

The meat must be thoroughly cleaned, all membranes cut off and excess fat removed. However, you don’t need to remove all the fat; a thin layer of fat will make the dish especially juicy. You need to cut the meat into medium-sized pieces, about 4 by 4 cm. Larger pieces will not cook well, and small ones will be dry.

Be sure to marinate the pork. You can choose marinades to suit your taste. Use the same recipes that you choose for cooking shish kebab on the grill. And if you don’t yet have a favorite marinade option, try using the recipes below. You need to marinate pork for baking in the oven for at least 3 hours. It’s better to prepare the meat in advance and marinate it for 8-12 hours.

You can cook shish kebab in the oven in different ways. You can simply arrange the pieces on a baking sheet or frying pan or string them. You can bake meat in a jar or a special baking bag. As a rule, meat is placed in an already well-heated oven, with the exception of... The jar is placed in a cold oven and only then is it turned on.

Advice! If you plan to use skewers, then they must be soaked in cold water for at least half an hour in advance, this will prevent charring of the wood.

You can cook pork shish kebab in the oven at the same time as a side dish - potatoes or vegetables.

Interesting facts: the largest portion of baked pork skewers was prepared in Mexico. The total weight of the dish was more than 3 tons. In addition to pork, the preparation of the dish required 25 kg of salt, 12 kg of spices and one and a half centners of onions.

A quick version of pork kebab baked on a baking sheet

This is perhaps the fastest and easiest recipe for cooking pork kebab on a baking sheet in the oven. The meat will be very soft and juicy.

Cut the prepared meat into cubes with a side length of about 3 cm. Chop the onion very finely or grind it in a blender. Mix the onion mixture with the meat, sprinkle the food with a mixture of ground pepper and dry basil. Mix very well. Cover the dish with a lid and leave for 2-3 hours; you can leave to marinate overnight. You should not salt the pork at this stage.

Take a baking sheet, cover it with parchment or foil, and lightly grease it with oil. Lay out the pieces of pork, distributing them evenly, and add salt. It is advisable for the meat to lie in one layer. Place in a preheated oven (220 degrees) for 25 minutes. It is recommended to stir the pieces periodically so that they are evenly fried. If desired, at the end of cooking, you can turn on the grill function for 5-10 minutes to brown the pieces. We serve any side dish with the shish kebab, as well as any sauces.

Just a recipe for barbecue with liquid smoke

Many people believe that kebab cooked in the oven cannot be compared with a dish cooked on the grill due to the lack of a characteristic smoky smell. But the situation can be improved. The easiest option is to cook shish kebab with liquid smoke. However, this liquid does not have a particularly useful composition, so it is not recommended to use it often.

There is also a more “environmentally friendly” option for cooking smoky kebab in the oven. To obtain a characteristic smell, use alder or birch sawdust. The kebab will turn out great if thin branches of fruit trees - cherry, apple, pear - are used to obtain the “smoke”. It is important that the branches are completely dry; if they are fresh, they simply will not catch fire and there will be no smell of smoke.

Cut the pork into cubes or rectangular pieces with a side length of about 3 cm. Cut the onion into rings and the garlic into thin flat slices. We don’t cut the greens, but mash them with our hands so that they release the juice. Add tomato juice, pepper and oil. No need to add salt yet. Mix the marinade with the pork and leave to marinate for at least 3 hours. You can leave it to marinate overnight. But before frying for at least half an hour, you should remove the meat from the refrigerator, add salt and let the meat warm to room temperature.

Read also: Shish kebab in the oven on skewers - 14 recipes

Salt the meat and thread it onto wooden skewers. Place on a greased and foil-lined baking sheet. Now you need to prepare the fire. You can make it in a frying pan; a metal bowl will do. Keep in mind that the dishes will become smoky, so use the ones you don’t mind.

We put a crumpled napkin or piece of paper into the frying pan and arrange dry twigs or sawdust around it in a “hut”. We set fire to the paper and put our fire in the oven. It is important to use a cooking mode with air circulation to maintain the smoldering mode of branches or sawdust.

Cook the shish kebab in grill mode with air circulation. Temperature – 250 degrees. Cooking time is 20 minutes, and every five minutes you need to turn the kebabs from side to side.

Juicy kebab in the oven, baked in foil

If the presence of a smoky smell is unimportant, then you can cook pork kebab in the oven in foil. This is a very juicy recipe, as the foil protects the meat from drying out.

600 gr. pork neck;
250 gr. onions;
4 tablespoons of mild adjika;
salt and black pepper to taste.

Cut the washed pork into pieces with a side length of about 4 cm. Cut the onion thinly - into halves and quarters of rings. Pepper the onion or add a set of barbecue spices to taste. Grind the onion with your hands until the juice appears and mix it with adjika. Mix the prepared mass with pieces of pork and mix thoroughly with your hands again.

Let it marinate for a while. The minimum holding time is 2 hours, but you can marinate longer. Half an hour before frying, remove the dishes from the refrigerator, add salt and leave on the table so that the food reaches room temperature.

Thread the pieces onto wooden skewers. We take a large piece of foil, lay out the prepared kebabs, topping them with onions from the marinade. Wrap tightly. You can wrap each kebab separately, but the first option is easier. Bake at 200 degrees for 20 minutes, then cut the top layer of foil and let the kebabs brown for 15 minutes.

Shish kebab on onion bed

Pork shish kebab cooked on an onion bed is very tasty. The taste of cooked pork is very reminiscent of real kebab.

700 gr. pork;
700 gr. onions;
3 tablespoons table vinegar (9%);
1 tablespoon sugar;
salt, black pepper, ground coriander.

We separate about 200 grams from the total mass of onions. Grind the onion using a blender. You can grate it, but you will have to “shed tears” while doing this work. Cut the meat into pieces with a side length of 2.5-3 cm. Mix the pork with the onion mixture, add black pepper and ground coriander. Mix well. But we will add salt no earlier than half an hour before frying. Leave to marinate for 2-3 hours (or more).

About an hour before frying, you need to marinate the onions to prepare the pillow. To do this, cut the onion into thin half rings. Place in a bowl and pour boiling water until the water completely covers the vegetables. After 10 minutes, drain the water, discarding the onion half rings in a colander. Then mix the onion with vinegar, sugar and add a pinch of salt. Leave to marinate for one hour.

We will bake in a heat-resistant form. Lubricate it with oil. First add the onion, then the pieces of marinated pork. Cover the top with foil and bake for 1 hour at 180 degrees. Then increase the temperature to 200 degrees and remove the foil, let the meat brown for 20 minutes. Serve with fresh herbs and vegetable salad.

Shish kebab on skewers in sour cream and mustard marinade

It turns out soft if you marinate the meat with mustard. We will cook the meat on skewers.

800 gr. pork tenderloin or neck;
3 onions;
100 gr. sour cream;
30 gr. mustard;
salt, barbecue seasoning and pepper to taste.

We clean a piece of meat and cut it into pieces of the same size with a side length of 3 cm. Chop the onion into thin quarter rings, sprinkle the onion with spices and pepper, knead with your hands until the juice comes out. Mix the onion with pieces of pork, add sour cream and mustard. Mix everything well again so that each piece is covered with marinade. Leave to marinate in the refrigerator for 2 hours (minimum), you can marinate longer. Half an hour before frying, remove the dishes from the refrigerator and let the meat warm up to room temperature. Salt the pork.

Thread the pieces of pork onto skewers, making sure that the ends of the skewers are free. We will cook using a rectangular shape, the width of which is less than the length of the skewers. We place the skewers on the sides of the form so that the free ends of the sticks rest on the sides of the form, and the skewered meat is suspended. Bake at 180 degrees for about 45 minutes, turning occasionally.

Advice! To avoid having to wash the mold for a long time, it is recommended to completely cover it with foil in advance.

Delicious kebab in a jar marinated with pomegranate juice and lemon

Pork kebab baked in a jar turns out very tasty. Let's prepare a complex marinade for it; you need to marinate the pork in pomegranate juice with lemon and spices.

400 gr. pork (ham or neck);
150 gr. onions;
1 teaspoon dry savory;
1 teaspoon dry thyme;
salt to taste;
150 gr. smoked brisket (the addition of this ingredient will give the kebab a “smoky” taste);
50 ml water.

Marinade:

Read also: Pickled onions for barbecue – 8 recipes

Cut the pork into medium-sized pieces. Sprinkle with dry herbs - thyme and savory, rub the spices into the meat.

Preparing the marinade: mix sour cream with mustard, add all the spices, salt, pour in pomegranate and lemon juice. Mix everything. Dip pieces of pork into the marinade. Cover the dish with a lid and keep in the refrigerator for about 3 hours.

Cut the onion into circles, and the smoked brisket into cubes comparable in size to pieces of pork. Thread pieces of pork mixed with onion slices onto skewers. Thread the last piece of brisket.

Pour 50 ml of water into the bottom of a clean jar. Place the skewers with shish kebab vertically in the jar. Cover the neck of the jar with a piece of foil folded in half. We make one small puncture in the foil with a skewer.

Place the jar in a cold oven. Turn on the heat at 220 degrees and bake for about an hour. After the cooking time is over, do not open the oven; let the jar cool a little right in the oven.

Karski-style shashlik in the oven, marinated in mineral water

Lovers of juicy meat will appreciate kebab cooked in Karski style. To prepare it you need a special product - fatty pork mesh, you can buy it on the market. We will prepare the marinade using mineral water.

Cut the onion into halves of rings. Sprinkle the onion with spices and grind until juice appears. Pour in cognac and vegetable oil. Squeeze the juice from a third of a lemon and add sparkling water.

Cut the meat into long strips, about 20 cm long and 3-4 cm wide. Dip the strips into the marinade and knead well with your hands. Let marinate for 3-4 hours. Cut tomatoes and onions into slices. Thread a slice of onion and a slice of tomato onto a skewer, then thread a strip of meat along it, and again put on a slice of onion and tomato. Wrap the kebab in fat mesh. Place on a baking sheet lined with foil and bake at 200 degrees for about 30 minutes.

Pork kebab in a baking sleeve with potatoes

Let's prepare pork shish kebab with potatoes in a baking sleeve. We will marinate in mayonnaise.

0.8-1.0 kg of pork (neck is best);
1 kg of potatoes;
2 onions;
3 tablespoons of mayonnaise;
barbecue spices and salt to taste.

Cut the pork into pieces with a side length of about 2 cm. Grate one onion or puree it with a blender. Mix onion puree with pork and mayonnaise. Add spices and pepper. Leave the pork to marinate for 6-12 hours.

Before frying, you need to remove the pork from the refrigerator in advance so that it reaches room temperature. During this period, you need to salt the meat.

Cut the potatoes into large slices, the onion into thin half rings. Salt the vegetables and mix. First place the potatoes in the baking sleeve, then distribute the onions on top and spread the marinated pork in an even layer. We tie the sleeve with a special clip. Place on a baking sheet and make 2-3 punctures in the upper part with a knife.

Cook at 180 degrees for approximately one hour. Remove the baking sheet from the oven and pierce a piece of potato with a knife; if it is soft, then the dish is ready. Now you can cut the bag and place the baking sheet in the oven, turning on the grill function for 10-15 minutes until browned.

Pork shashlik with mushrooms in kiwi marinade

Another option, cooked in the oven, would be to cook it in a marinade with kiwi. We will prepare it with mushrooms; we will use fresh champignons.

Cut the pork into medium-sized pieces, pepper and add salt. Add the onion cut into rings and peeled and grated kiwi to the meat. Add the fruit puree to the onion and meat and mix. In this marinade, the meat is marinated quickly; it will be ready for frying within an hour.

Wash the fresh champignons and trim the stems a little. Salt and pepper the mushrooms, pour lemon juice and vegetable oil over them, and sprinkle with spices. Leave to marinate covered for 20 minutes.

Alternately thread pieces of pork and mushrooms onto skewers. Bake in the oven on a foil-lined baking sheet for 30-40 minutes.

Shish kebab marinated in kefir

Pork marinated in a kefir marinade turns out tender. We will cook it in a regular oven.

0.7 kg pork (ham, neck);
1 large onion;
500 ml kefir;
salt, black pepper, spices for pork.

Cut the washed and cleaned pork into medium-sized pieces. The pieces should be approximately the same. Mix pieces of meat with thinly sliced onions. You can cut into rings or smaller, depending on your choice. Add spices and black pepper. Mix well. Pour in kefir. Cover the bowl with a lid and leave in the cold for at least 5 hours.

Half an hour before baking, remove the meat from the refrigerator and add salt. Place the pork along with kefir and onions in a large mold or baking sheet with sides. The pieces of meat should lie in one row. Bake in a hot oven for about an hour. Then take out the baking sheet, mix the meat with a spatula and put it back in the oven for another 20 minutes.

Pork shish kebab with vegetables in the oven

Cut the pork into rectangular pieces, slightly smaller than for a regular kebab. Cut the lou into thick circles (do not separate into rings). Mix pork and onions with the addition of spices, mayonnaise and ketchup. Leave the pork for at least two hours so that the meat is well marinated.