For this we need: 2 chicken, 1 tbsp. with a slide of tomato paste, 2-3 tsp curry, fresh thyme, 1/2 blue onion, 2 cloves of garlic, 1 tsp salt and 50 ml of water.

Wash the chicken, dry with paper towels and cut into medium-sized cubes. Add onion, garlic, tomato paste and curry to the blender and turn it on.

Then add 50 ml of filtered water and salt (half or a whole tsp). Beat everything again. Let's taste it. Due to the curry powder, the marinade will be slightly bitter, do not be alarmed.

Combine the resulting sauce with chicken, add thyme flowers and leave to pickle.

We pass to the kebabs of chicken hearts

We will need: 150-200 g of chicken hearts, 1 tbsp. honey, 1 tbsp balsamic vinegar and 2 tbsp. soy sauce, salt and pepper.

So, melt the honey, add balsamic vinegar and soy sauce, salt and pepper. Connect with hearts and leave to marinate.

Pork skewers

My favorite piece of pork is the neck. It is soft, not too greasy and is ideal for cooking on the grill, as well as at home. Pork neck skewers are very tender and delicious. I have learned a long lesson - meat should not be overloaded with various sauces and seasonings! The neck is good in itself, you just have to salt and pepper, and it reveals its full potential. Therefore, for the preparation of such kebabs we need: salt, pepper, mustard and rosemary. By the way, rosemary is the best friend of pork. Do not forget about him when cooking dishes from this meat! Cut the pork into small cubes, season well with salt and pepper. Add fresh rosemary and 1 tsp. mustard.

A lot is not necessary, otherwise it will interrupt the whole taste. We only need to add a touch of meat and give it piquancy. There is no need to overload him. Moreover, if you have a favorite kebab sauce, better cook it and you will get a fantastic dish! Leave to marinate.

Next, preheat the oven to 180’s. We string chicken, hearts and pork on wooden skewers. Put the rest of the heart and chicken sauces for later, do not give out. We put foil on a baking sheet so that the juice does not burn to the bottom, and put our barbecue on the wire rack. Put in the oven for 40 minutes. I checked every 15 minutes and poured the remaining sauces on chicken and hearts. It turned out very tasty!

That's all, ours kebabs at home in the oven  ready! Call to the table and let it be delicious!

When there is no way to cook meat kebabs on real coals, on the grill, but “the soul wishes a holiday” - try cooking kebabs on a baking sheet in the oven. To taste, it will be no worse, albeit without the alluring smell of haze.

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

The presence of a small amount of fat is also welcomed, and the kebab made from such meat is especially tasty.

Quick recipe

In order to bring the barbecue as close as possible to its original appearance - cook it directly on skewers. So it will look more impressive and appetizing.

Essential Ingredients:

• pork (neck) - 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.

Duration of cooking (active): 60 min.

Calories per 100 g: 240 kcal.

How to cook kebab in a pork skewers on a baking sheet:

Oven pork barbecue

Shish kebab at all times was one of the favorite dishes, both men and women. Few people will give up a juicy and mouth-watering piece of pork. And it doesn’t matter that cooking will take place in the sleeve, in the oven, and not according to the 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. You can even marinate the meat directly in the sleeve, and then cook it in it. Believe me - it is very convenient!

Ingredients:

• pork pulp - 1.5 kg;
• hops suneli - 20g;
• common 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, measuring about 40x45 mm. Such pieces are very well fried, while remaining juicy;
2. To prepare the marinade, mix kefir with pepper, salt and Georgian hops-suneli. Stir until smooth;
3. Chop red onions in large half rings;
4. Mix the meat with chopped onions, (you can directly in the sleeve for baking), and then pour the cooked spicy kefir marinade;
5. Tie the sleeve on both sides, make a few punctures on top (to exit the hot steam during cooking) and leave for 20-30 minutes - let it marinate;
6. After the pork is marinated, put the sleeve in a refractory baking dish and place it in the oven already preheated to 200 0 C;
7. Barbecue in the sleeve is baked for 30 minutes. Then the sleeve must be carefully cut, fearing hot steam, and again return it to the oven for another 10-13 minutes. This time will be enough for the meat to brown properly;
8. Transfer the prepared roast kebab to a dish, garnish with fresh tomatoes, crispy bell pepper and herbs.

Cooking in an unconventional way - at the bank

Experienced chefs advise everyone at least once in their life to try to cook such an amazing dish as pork skewers in a jar. This cooking method differs from the others in that the meat is baked gradually, in its 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 forms in the jar after making such a barbecue can later be used in cooking, for example, boiled potatoes or pasta - try it, it will be very tasty!

Essential Ingredients:

• 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.

Duration of preparation: 1 h.

Calories per 100 g: 257 kcal.

How to cook kebab in a pork oven in a jar:

1. First of all, get involved in the preparation of meat. It must be washed and then surely dried 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 directly cut the lemon into rings;
3. Thoroughly rub the meat slices with the cooked lemon zest, salt, freshly ground black pepper (it is the most aromatic), 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, not metal ones, for cooking barbecue in a jar, do not forget to pre-soak them in water - this will prevent them from burning during baking;
5. String the pickled meat on a skewer, alternating it with lemon slices, and then place in a dry 3-liter jar, on the bottom of which liquid smoke was previously added. Cover the neck of the can with a double layer of foil;
6. Put the jar in a cold oven (remember, be sure to cold!), Close the door and only after that turn on the heat;
7. Bake kebab in a jar for 45-50 minutes at a temperature of 200 0 C;
8. The delicious pork barbecue is ready!

Oven pork kebab recipe in the oven

The barbecue is able to perfectly diversify the table at a time when there is no way to cook it on a classic grill. Cooking kebab in foil brings a special note of piquancy, as the meat is cooked in its own juice and is especially well saturated with the aromas of marinade and herbs used for it (due to the closed space).

Ingredients for cooking:

• pork neck - 2 kg;
• red wine - 150 ml;
• spice “Sunflower Hops” - 20 g;
• coarse salt;
• allspice;
• bulgarian onions - 4 pcs.;
• liquid smoke - 1.5 tsp

Cooking time: 50 min.

Calories per 100 g: 235 kcal.

Stages of cooking:

1. Pork neck cut into pieces of medium size not more than 50x50 mm;
2. Prepare a dressing for pickling: mix wine, herbs, salt, liquid smoke and crushed peas of allspice;
3. Chop the peeled onions in large rings and lay on a double piece of foil;
4. Rub meat slices thoroughly with cooked marinade, and then lay on top of onions;
5. Wrap the foil in a bag and, placing it in a refractory baking dish, send it to the oven preheated to 200 0 С. Bake kebab in foil for 40 minutes. 10 minutes before the end of cooking, expand the top of the foil - this will allow the finished barbecue to get a delicious crust;
6. Pork BBQ cooked in foil - ready! Garnish with your favorite pickles, baked potatoes, pickled onions and serve.

How to make a delicious homemade barbecue sauce

True kebab connoisseurs know that the sauce that is served to him largely decides the final grade of the whole dish.

Tomato

Pour 250 ml of water into a small stewpan, 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, put into a boiling mass.

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

Pepper sauce

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

• in order for the pork barbecue in the oven to be evenly fried, it must be cut into pieces of the same average size (approximately from a matchbox);
• in order to soften meat fibers as soon as possible, use high acidity ingredients (kefir, kiwi, wine vinegar, lemon juice and zest) as part of the marinade.

Bon Appetit!

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

Barbecue in the oven is a great alternative to a dish on an open fire in the winter, when we rarely go outdoors. Fragrant, melting pieces of poultry, pork, beef will be juicier if you remember a few tricks. We’ll tell you how quickly, without the hassle, to cope with the preparation of barbecue.

The easiest way to cook kebab in the oven is pork: it is fried for a few minutes, and produces a fantastic aroma that is in no way inferior to a traditional dish in nature. It is best to use a pork neck, but even the layer is incredibly juicy if you pickle it in vinegar beforehand. True, the layer is suitable only for those who are not afraid of excess calories.

For cooking, we need:

• a good piece of fresh meat (neck) - 1 kg;
• onions - 2 pcs.;
• vinegar or juice of two lemons;
• mineral water with gas - 1 tbsp .;
• salt, pepper to taste;
• cooking oil - 3 tbsp. l

We wash the meat and cut it into pieces a little larger than a matchbox. Cut the onion rings. Squeeze juice out of lemons, mix with mineral water. Add meat, onion, salt and pepper to the marinade to taste. It is better if the meat stays in the marinade overnight or several hours in a row: mineral water bubbles will make the fibers softer, and the lemon will soak everything with a slight sourness. We grease the baking sheet with oil, put the meat on it in one layer. Turn on the oven 180 degrees, put the meat. We cook for 40 minutes, and then add heat to 250 degrees, so that on top we get a delicious crust. The meat can be served if it is fried, it emits transparent juice.

Make sure that there is room between the pieces: if they fit snugly together, they will begin to stew; to give the barbecue similarity with the "natural" it is important to fry them.

Barbecue from the oven is served with fresh vegetables, herbs, tomato sauces or any other that you like. Serve the finished dish on a wide plate with boiled potato tubers or homemade pickles.

Thus, it is necessary to bake until the meat is browned. It usually takes 50 minutes at a temperature of 180 degrees. Gourmets say that such a kebab is not just tender: meat fibers melt in your mouth, and you can eat slices endlessly. He does not bother at all! And this method is attributed to a light smoked smack, which is achieved by prolonged languishing in a sealed container.

The classic serving of barbecue is considered to be on skewers or wooden skewers. Chicken kebab in the oven, strung on thin skewers, looks very impressive on the holiday table with snacks, and is loved by adults, but especially by children.

We prepare by stages:

• Pickle chicken fillet or a slice of lean pork in lemon in advance.
• Sprinkle with spices, for example, coriander seeds or sesame seeds.
• String on skewers, pressing, not too tight to each other.
• Bake in a preheated oven to 200 degrees for 15-20 minutes.

In this recipe, many housewives are afraid that the skewers will start to burn. But to avoid this is simple if you pre-soak sticks in warm water. This recipe is easy to turn into a colorful dish for children's birthdays, if the chicken is alternated with pieces of pineapple or cherry tomatoes.

If you have a “grill” or convection mode, consider yourself lucky: according to gourmets, this is the option of barbecue that most resembles the one that is grilled. In some ovens, it is possible to lay skewers in layers, but you can bake meat on a skewer, which is always included in the oven set with grill.

You can choose any marinade. But, as practice shows, the best will be ordinary - a bite and an onion. While the kebab is cooked, it seems to all guests that they are sitting in nature, enjoying the smell of smoke and meat. Meanwhile, you can fry pickled onions in a frying pan and prepare a side dish: rustic potatoes, stewed vegetables, fresh vegetable salad.

Determining the degree of readiness is simple: the meat turns golden and brown on each side evenly.

The baking sleeve cooks in its own juice. This option can be considered dietary: it does not have excess fat. If you pick up a lean piece of meat, eat with fresh vegetables, and any nutritionist applauds you for a balanced version of a hearty dinner. Well, if you are not afraid of extra pounds, choose juicy meat of the neck or any other with a layer of fat.

To make the kebab better, not cooked, it is better to make a few punctures in the baking bag.

For preparation we will prepare any marinade: honey mustard, soya with garlic, orange juice, tomato and mayonnaise - at your discretion. We stand the pieces of meat for several hours, and then put them in the sleeve. Bake until cooked. The meat will secrete juice, which is mixed with marinade and saturates our barbecue, turning it into a wonderful treat. You can serve kebab with any side dish, sauces, fresh pita bread. And to drink all this pleasure, we recommend red young wine.

Shish kebab on a baking sheet in the oven can be prepared in spectacular foil boats: such meat is baked in its own juice, perfectly soaked in marinade and favorite spices. It is better to marinate meat in a mixture of hops-suneli, red wine, coarse sea salt, onions and sweet pepper rings.

Next, lay the pork in pieces of foil and pack it tightly, leaving a small gap on top for the circulation of hot air. You can alternate meat with vegetables from the marinade, add sliced \u200b\u200bsmoked brisket and the kebab will get a spicy, slightly smoked note and additional juiciness.

Some housewives use liquid smoke; Reviews about this seasoning are very controversial, but sometimes treating yourself to it in a small amount is not forbidden.

The barbecue is baked until cooked for 40 minutes at a temperature of 200 degrees. 10 minutes before the end of cooking, open the foil so that a delicious crust forms on top. Pork is cooked quickly, so you should not overexpose it. Any fresh vegetables, pickled onions and tomato sauce are ideal as a side dish.

Beef is much better than pork for anyone who doesn't like fatty meats. It does not come out at all dry, if you take paired beef, and even better - veal. Marinade for such meat can be used by anyone: who prefers adjika, and there are those who pickle veal exclusively in kefir.

Interesting, juicy and unusual is the meat marinated with kiwi; Pieces of fruit are laid out with meat, alternating with layers, and then everything is baked together in the oven.

Large pieces of veal, as it should be pickled, spread on a baking sheet and fasten together with skewers. All is baked until soft at a temperature of 180 degrees. Periodically, pieces are watered with marinade for greater juiciness.

I am glad to welcome you to my blog again, my dear guests. Spring more and more comes into its own. The days are getting warmer. Summer is just around the corner. The summer season is already open. Many people try to leave the city at the weekend and go to the countryside.

And what is an indispensable attribute of any outing on a picnic? Of course, barbecue, settled on a delicious marinade, and cooked on the grill. How to cook it from and I already wrote to you in my previous articles.

But what to do if there is no way to leave the city or just the weather let us down. And so I want tasty, juicy and soft meat on skewers. There is a way out! You can cook it at home, right in your kitchen, in the oven. And believe me, it will be no worse than cooked on coals.

Let me tell you today about barbecue and delicious marinades, cooked so that the meat is juicy and soft, in the oven. And you will not have to envy those lucky ones who indulge in such yummy at their dacha, or on a camping trip, or simply at a picnic in the lap of nature. You will have no less tasty meat cooked at home.

You won’t believe it, but even the recipes for cooking barbecue in the oven can be so different from the marinade to the cooking technique. But at the same time there are common secrets that I will share with you now:

• No matter what meat you choose, the main thing is that it is fresh and chilled.
• To prevent wooden skewers from being burnt in the oven, pre-hold them in hot water for 20-30 minutes.

• Cut the meat into not very large pieces, about 3-5 cm. Very finely, too, should not be cut, otherwise it will turn out to be overexposed and dry.

• Preheat the oven in advance, an average of 230-250 degrees.
• To make the meat juicy and soft, it is worth holding it first in the marinade for two or more hours. See recipes below.
• Onions are most often one of the main ingredients of brine for meat. Its juice softens well, therefore, when kneading, knead it directly with your hands.

Well, now let's look directly at the preparation itself. There are a lot of recipes, I picked the most interesting ones, in my opinion.

Recipe for cooking in a baking sleeve, onion cushion

A very simple marinade recipe. You can choose any spices. We usually use paprika, coriander, ground dried garlic, ground black pepper, marjoram, and red pepper for pungency. Mix with a pinch and there will be a wonderful mixture of spices. You can also buy a ready-made mixture in the store.

Ingredients:

• Pork -2 kg
• Onions - 6-7 pcs.
• Sugar -0.5 teaspoon
• Salt to taste
• Vinegar - 4 tablespoons
• Water - 0.5 cups
• Spices for barbecue

1. Cut the meat into small pieces, put in a dish. Salt and add spices. Stir everything.

2. Cut three onions into small cubes and mix well with the meat. Cover with a film and leave for 2 hours.

3. Cut the remaining onions into rings, put in a separate dish and pour water with vinegar and sugar. Knead a little with your hands. Likewise, let it stand for 2 hours.

4. After that, put the onion rings in the baking sleeve. Put meat on top of the onion and cover with a layer of the remaining onion, cut into rings. Tie the sleeve and place the pan in the oven for about 1 hour 20 minutes. Preheat the oven to a temperature of 200 degrees in advance.

My friends, look how it turned out. And the flavor that the meat makes is amazing. Call family and friends at the table and eat such yummy.

Juicy skewers on skewers on a baking sheet

Ingredients:

• Pork neck - 1 kg
• Spices for barbecue - 1.5 teaspoons
• Ground black pepper - to taste
• Onions - 3-4 pcs.
• Tomatoes in their own juice - 700 gr.
• Salt - 1 teaspoon

1. The first thing to do is cut the onion rings. Put it in a bowl and remember with your hands.

2. Wash the pork and cut into portions. Put in another bowl, salt, pepper, put the rest of the spices. Then mix with onions.

3. Then add the “highlight” of this method - canned tomatoes in their own juice. Mash them and mix with the rest of the ingredients.

4. The resulting marinade can be left in the refrigerator for at least three hours, and can be used all night. Just cover with a lid or film on top.

5. Before putting meat on skewers, pour them with hot water for 15-20 minutes so that they do not burn in the oven. Then put slices of pork on them and lay them on a baking sheet. Add a little water to the bottom so that the juice that is released does not burn.

6. Place the baking tray with the meat in the oven at 200 degrees for 20 minutes. Then turn over and leave for another 10 minutes.

It turned out very tasty and juicy. By the way, skewers can be put directly on a baking sheet on parchment paper, then water will not be needed.

Cooking pork meat on the grill, with grill.

Grilled barbecue is also a very good option. It is no less tasty and no less fragrant than cooked on the grill. You can also leave the meat in the marinade for the night or cook after four hours.

Ingredients:

• Pork neck - 800 gr.
• Kefir - 300 ml
• Onion - 3 pcs.
• Salt to taste
• Pepper mix to taste

1. Cut the neck into pieces of approximately 4 cm. Then put in a deep bowl, add salt and a mixture of peppers. Mix thoroughly and fill with kefir, mixing again. Stir with your hands, so salt and spices are better distributed over the meat.

2. Onion cut into rings and add to the meat, mix a little. Cover with foil and refrigerate for at least 4 hours.

3. After that, put the pieces of meat on the prepared wooden skewers, put on a wire rack and put in a preheated oven to 250 degrees. At the bottom, place a baking sheet covered with foil so that juice flows into it. Grill meat for about 8-10 minutes. Then turn over and bring to spirituality until ready, for about another 10 minutes. Make sure that it does not dry out.

Serve it with sauce, vegetables and herbs and no one will stop you from enjoying a juicy and tasty barbecue at home.

Step-by-step recipe for skewers in a jar

And we have this barbecue with vodka and we must not take it inside, but pour it into the marinade. To prepare it, we will need two three-liter jars to put three skewers with meat in each.

Ingredients:

• Pork - 1 kg
• Onion - 4-5 pcs.
• Salt - 2 teaspoons
• Pepper - 2 teaspoons
• Sour cream 15% - 400 gr
• Vodka - 40 ml
• Bay leaf - 1 pc.
• Rice - 200 gr
• Smoked bacon - 200 gr

1. Cut the meat in portions. Bulbs must be cut into half rings.

2. Add onion pepper, salt, pour vodka and sour cream. And mix well. Then put the meat there, mix again. Cover or wrap and refrigerate for about one hour.

3. Put the meat on skewers, laying it with slices of bacon. Spread four pieces on each skewer. We get about six skewers in 4 pieces.

4. Pour into the bottom 100-120 grams of rice. Rice is necessary to protect the jar so that it does not burst and at the same time it will turn out a wonderful side dish. On top of the rice, lay the onion from the marinade, in half on each jar.

5. Put three skewers in them. If the ends stick out of the can, just break them off. Close the neck tightly with foil and place in a cold (!) Oven. Then turn on the oven at a temperature of 220 degrees and leave our meat there for 1 hour 15 minutes.

6. Then turn off the oven and let the jars stand there for another 15 minutes. You can even slightly open the oven. When you take out the cans and open the foil, do not go in there with your hands, you can get burned. Better get the skewers out with forceps or with a fork. Shish kebabs have acquired a golden hue, the aroma is simply magical. Just melt in your mouth and fall apart. Serve with greens and vegetables.

Recipe for baking pork in the oven without skewers and without skewers, in foil

Here is a wonderful way of baking in foil, with the addition of "liquid smoke". It seems that you removed the barbecue just from the grill. Highly recommend.

Ingredients:

• Neck - 600 gr.
• Onion - 2 pcs.
• Tomato paste - 2 teaspoons
• Vegetable oil - 2 teaspoons
• Salt, spices for barbecue - to taste
• Adjika - to taste
• "Liquid smoke" - 2-3 drops

1. Cut the meat in portions of about 6-7 cm. Cut the onion into half rings and add to the meat. Salt, add spices and mix thoroughly with your hands so that the onion is slightly softened and gives out the juice.

2. Then add the tomato paste, vegetable oil, and adjika. Mix well and remember. Refrigerate for 2-3 hours. After that, put the meat in foil, sprinkle with "liquid smoke" and connect the edges of the foil, covering from above. Put on a baking sheet.

3. Preheat the oven at 200 degrees and send the pan with pork for 30 minutes. After that, expand the edges of the foil, reduce the oven to 180 degrees and leave for another 30 minutes. The result will be just brilliant. Very juicy and soft meat, the aroma does not differ from cooking on the grill.

Video on how to cook pork skewers in the oven with pomegranate sauce in the sleeve

I found a great detailed video for youtube for you. The meat is pickled with the use of pomegranate sauce and it turns out just a special taste and aroma that you lick your fingers. Here, neither skewers nor skewers will be needed, everything is prepared in the sleeve. And no cooking difficulties.

Of the ingredients, you will need only a pork neck, onion, salt, spices and pomegranate sauce, which can be bought at any store.

Even novice housewives according to this recipe can easily and simply cook a wonderful dish and please their man.

Homemade barbecue sauce

Agree that even the most juicy and flavorful meat without sauce will not be tasty enough. There will be a slight feeling of incompleteness of the dish. You can buy ready-made sauces in the store, but you can cook it yourself. I believe that everything cooked with your own hands and with love will still be tastier. Therefore, I want to offer you a very simple and quick recipe.

Ingredients:

• Ketchup - 200 gr.
• Cilantro - 1 bunch
• Dill - 2-3 branches
• Onion - 1/3 pcs.
• Garlic - 2 cloves
• Salt and pepper to taste.

1. Finely chop the herbs and onions and put in a bowl, squeeze the garlic there.

2. Add salt and pepper to taste, season with ketchup and mix. Then let it brew for 10-15 minutes and the sauce is ready.

Well, like I embraced all the possible ways of cooking barbecue at home in the oven. You just have to choose which one will be more convenient for you. Although, you can try them all, each has its own “highlight”. Write in the comments which recipe you like best.

And I'm finishing for today. I want to wish you that everything will turn out very tasty and there are no dissatisfied. Come back to me again. Goodbye!

When it’s cold outside, I want to smell the familiar meat again, grilled on charcoal, when good company surrounds me, tasty wine on the table, intimate conversations until the morning ... Don’t lose heart: barbecue can be cooked in the oven, albeit without the smell of a fire, but also very tasty.

How to cook kebab in a pork oven

Everyone who has at least once baked pork on charcoal knows that there are certain requirements for the meat to be used:

• it should be very fresh, ideally paired, in no case frozen;
• give preference to special parts of the carcass: pork neck, shoulder blade, filet;
• if you do not like pork meat, choose lamb pulp, veal tenderloin, chicken pieces;
• on a piece of meat there must necessarily be layers of fat that make the dish juicy, soft;
• before you cook the pork shish kebab, the meat piece should be cleaned from veins, films, then marinated.

To cook a delicious pork kebab in the oven, you need to cut it correctly after choosing the right piece of meat. You must not grind pork too much so that it is not dry. But a too large piece will also take a long time to cook and may remain raw. The optimal piece size is considered a piece weighing 45-50 grams, the size of a large walnut.

How to pickle

There are many ways to soak a pork neck: with kefir, mayonnaise, lots of onions. Some chefs even use cola, mineral water, pomegranate, lemon and tomato juices. Photos of recipes and a step-by-step description of how to pickle pork kebabs are often found on cooking forums. The most important condition of the marinade is that it must necessarily contain an acidic product that will soften the meat fibers. You can supplement it with your favorite spices, herbs, even vegetables or fruits (tomatoes, pineapple, eggplant are suitable).

Pork kebab recipes

After the meat pieces are marinated for 4-5 hours, they can be baked. Culinary specialists make barbecue at home in the oven in different ways: on skewers, skewers, put meat on a vegetable "pillow" (without skewers), in a pan. The best option is to bake the meat in a grill pan, but you can make it hot using the sleeve. Consider the national features of cooking: Caucasian kebab (with pomegranate juice), Georgian (with red wine), Armenian (with lots of herbs).

On skewers

An excellent tasty kebab on skewers in a pork oven is completely saturated with the aromas of pomegranate juice, herbs and nutmeg. It is ideal for the festive table, it will turn out no worse than that made on coals. For garnish, it is recommended to cook baked potatoes or grilled vegetables.

Ingredients:

• pork pulp - 900 g;
• pomegranate - 200 g;
• garlic - 4 cloves;
• nutmeg - a pinch;
• vegetable oil - 50 ml;
• salt - 25 g.

Cooking method:

1. Cut the pork neck into medium pieces the size of a walnut. You can’t make the pieces too small - the kebab will be dry, tasteless.
2. Cut the pomegranate into slices, remove the grains, put them in a bag and walk well with a rolling pin. Strain the juice and discard the grains.
3. Put the pork in a bowl, pour over the juice. Add chopped garlic, seasonings, nutmeg.
4. Remember with good hands the neck so that it more actively absorbs the marinade. Let it stand for about 1 hour, then salt the meat.
5. Moisten wooden skewers with cold water - so they will not burn when baking.
6. String pieces on skewers not too tight to each other. Bake pork skewers in the oven for 30 minutes at a temperature of 190-200C.

In the bank

An amazing way to cook your favorite dish is recommended by experienced chefs. Before you cook kebab in the oven in a jar, make sure that you have a glass dry container at your disposal. Put the skewers with the meat strung on them inside a large can and place in a cold oven. Pork is cooked in its own juice, soaked in the aroma of spices and onions. Photos with a detailed description of this method of baking can be found on culinary sites.

Ingredients:

• pork tenderloin - 1 kg;
• bacon or bacon - 300 g;
• bulbs - 3 pcs.;
• water - 120 ml;
• lemon - 1 pc.;
• coriander, spices, salt - to taste.

Cooking method:

1. Wash, dry the pork meat. Cut it into portions of 5-6 centimeters.
2. Put in a deep container, pour with freshly squeezed lemon juice, season with spices, salt.
3. Peel the onions, cut into rings, add to the pork. Mix everything well, pour some wine or juice. Marinate the ingredients for 60-80 minutes.
4. Cut the bacon or bacon into thin slices. String pieces of tenderloin on skewers, layering with bacon.
5. Put the onion rings inside the can, and place the skewers on top. Cover the jar with a sheet of foil, turn on the maximum heat, bake for 60-80 minutes.

In the sleeve for baking

This method is called by the culinary specialists “Georgian”, since pork neck is pickled with a lot of herbs: hops-suneli, tarragon (tarragon), savory, and a little wine vinegar (or red wine) is added to the marinade. To cook a barbecue in the oven in the sleeve, you will need to soak the pork back or neck, but this dish is often prepared from chicken, beef or lamb.

Ingredients:

• pork neck - 1 kg;
• bulbs - 3 pcs.;
• red wine vinegar - 1 tbsp;
• a mixture of Georgian spices - 2 tbsp .;
• vegetable oil - 30 ml;
• salt, bay leaf.

Cooking method:

1. Peel the onion, cut into small cubes. Mix with spices, mash thoroughly, so that he let the juice.
2. Cut the pork into pieces of 50-60 grams.
3. Mix pork with onions, spices, pour vegetable oil, wine vinegar, mix thoroughly. Marinate the kebab for 2-3 hours.
4. Put a layer of onion on the bottom of the sleeve, then meat pieces - you can repeat this procedure several times. Add some salt.
5. Fasten the ends of the sleeve, make several holes for the exit of steam. Bake barbecue at home in the oven for 1 hour at medium temperature until cooked.

In foil

A classic, time-tested and gourmet recipe for barbecue - pickling with lots of onions and kefir. Some housewives prefer to do with mayonnaise, but this sauce is not recommended to be subjected to secondary heat treatment. Kefir is ideal for cooking kebab in foil, it perfectly softens meat fibers and helps to form a delicious crust.

Ingredients:

• neck - 1 kg;
• kefir with a fat content of 2.5% - 2 l;
• onions - 3-4 pcs.;
• vegetable oil - 50 ml;
• spices, bay leaf, black pepper, salt.

Cooking method:

1. Rinse, dry the pork on a paper towel. Cut it into pieces the size of a walnut.
2. Peel the onion, cut into rings, mix with spices, season the vegetable with salt. Rub thoroughly until juice appears.
3. In a deep container, place the neck, add the onion mass, pour the kefir. The drink must be at room temperature so that all ingredients are pickled faster.
4. Soak the pork for 2-3 hours.
5. After this time, string the slices onto the skewers, peeling with onions. Place the skewers on a hot pan, burn the neck from all sides.
6. Put future kebabs of pork neck on a baking sheet lined with foil, tightly wrap the edges. 30 minutes is enough to bake meat. Serve baked or boiled potatoes with herbs to the side dish.

Grilled

When you really want a tasty, aromatic barbecue “with smoke”, you can cook it at home, on the grill. This simple recipe does not contain strict recommendations: the composition of the pork marinade and photos of how to properly grill barbecue can be found on culinary sites. Chefs are advised to cook this dish from pork tenderloin, loin. How much to fry meat depends on part of the carcass.

Ingredients:

• pork - 1 kg;
• bell pepper - 3-4 pcs.;
• onion - 3 pcs.;
• eggplant - 1 pc.;
• tomato - 1 pc.;
• dry red wine - 1 tbsp .;
• spices, salt - to taste.

Cooking method:

1. Wash the pork, cut into pieces of 40-50 grams.
2. Peel the onion, cut into large rings.
3. Place the meat pieces, onion rings, and spices in the bowl. Mix everything thoroughly.
4. Fill components with dry red wine. Marinate pork for 5-6 hours.
5. Paste the pieces onto skewers or pre-soaked bamboo skewers. Cut the vegetables in circles or bars of 3-4 centimeters, layered pieces of meat.
6. Put the pork and vegetables on the grill, under which place a baking sheet with water (so that the fat draining from the skewer does not burn).
7. Bake kebab in the pork oven for 25-30 minutes.

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