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).

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

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

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

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

How to cook shish kebab on skewers

Shish kebab on skewers turns out almost as crispy and juicy as kebab from the grill.

Regular skewers will barely fit in the oven, so use wooden skewers as an alternative. To prevent them from catching fire, soak them in water for 20-30 minutes immediately before preparing the kebabs.

Then place the marinated meat onto the skewers, not too tightly. You can alternate the pieces with onion rings from the same marinade or with other vegetables, such as tomato slices or bell pepper.

Skewers with meat can be placed directly on the wire rack, placing a baking sheet under it so that excess juice can drain there. Or place them on a narrow baking sheet or mold so that the ends of the skewers are located at the edges of the dish. It will turn out to be a kind of mini-barbecue.

In both cases, it is better to cover the baking sheets with foil so that you don’t have to wash them for a long time.

Chicken kebab in the oven should be cooked at a temperature of 200 °C, and kebab from other meats - at 230–240 °C. Thanks to the strong heating, the meat will be covered with a golden brown crust, and the inside will remain juicy: the liquid will not evaporate from it.

Place the kebab in the preheated oven for 20–30 minutes. It may take a little longer depending on the type and freshness of the meat.

Periodically turn the meat over and baste it with water or remaining marinade. You can check the readiness of the kebab by slightly cutting the meat. It should be well baked.

How to cook shish kebab in a jar

Shish kebab from a jar smells incredibly delicious and turns out very juicy. It will not be as crispy as regular kebab. But if you really want to make an appetizing crust, then after cooking you can fry the meat in a frying pan.

Place the pieces of meat on skewers in the same way as in the first method. Then place them in clean, dry 3-5 liter jars. The size of the jar will depend on the length of the skewers and the quantity on them. No more than five skewers will fit in one jar.

For a richer flavor, you can add pickled or fried onions to the bottom.

Seal the necks of the jars and make several small punctures in it. This is necessary so that excess steam can escape from the jar.

You need to place the jars in a cold oven, otherwise the glass may burst if there is a sudden change in temperature. Then set the temperature to 200 °C and leave the meat for an hour.

After this, turn off the oven, but do not open it or remove the jars for about 15–20 minutes. Again due to temperature changes.

When the jars have cooled slightly, carefully wrap each jar in a dry towel and remove from the oven.

As already mentioned, it can give meat an incredibly appetizing aroma. Now imagine what the smell would be like if you used a lot of onions.

For 1 kg of meat, 4–6 large onions are enough, but you can take more. Cut the onion into half rings, place in a colander and pour over boiling water to remove the bitterness. Then add to it 2-3 tablespoons of vinegar, 1-2 tablespoons of sugar, salt to taste and a few tablespoons of water. Leave the onions to marinate for an hour.

Then place the onion in a baking sleeve and spread almost over its entire length. Place the marinated meat on top without mixing it with the onion. Tie the bag and make several punctures in it.

Place the baking tray in an oven preheated to 220°C for an hour. To make the kebab crispy, cut the sleeve and leave it in the oven for another 20–30 minutes.

The kebab in the sleeve turns out aromatic and well baked. However, it will not get the same crust as meat cooked on the grill.

If the weather is bad outside or you simply don’t have time to relax in nature, you can easily cook shish kebab in the oven. It is in no way inferior to juicy and rosy meat that is cooked on the grill. The calorie content of such a dish depends on the marinade and the chosen meat, but on average it will be about 280 kcal per 100 g serving.

Chicken kebab in the oven on skewers – photo recipe

The chicken fillet absorbs enough of the marinade and, along with the onions and tomatoes, releases juice when baked. But it won't go to waste. If you place potatoes under the kebabs, you will get a hearty dinner without much effort.

Your mark:

Cooking time: 2 hours 45 minutes

Quantity: 6 servings

Ingredients

• Chicken fillet: 550 g
• Onion: 200 g
• Soy sauce: 30 ml
• Vegetable oil: 30 ml
• Mayonnaise: 60 g
• Ketchup: 30 g
• Potatoes: 600 g
• Tomatoes: 2-3 pcs.
• Salt, pepper: to taste

Cooking instructions

Pour cold water over the peeled potatoes (to prevent them from darkening) and set aside.



Cut the meat into cubes that are convenient for skewering.



To make the marinade, combine soy sauce, mayonnaise, ketchup and vegetable oil in a bowl.



Grind everything and pour a small part into a small bowl.



Place the meat in a suitable container and pour in the marinade. Season with pepper and add salt if necessary.



Send the onion, cut into large slices, here.



Mix everything, cover and leave for at least 2 hours, or better yet, overnight.



When the meat is marinated, cut the potatoes into thin discs.



Place it in a mold, add salt and mix with the remaining marinade.



Thread meat, onions, and tomatoes onto skewers, alternating between each other. Secure the skewers to the pan so that they do not lie on the potatoes, but are suspended.



Place the remaining marinade, onions and tomatoes on the potatoes.



At 180 degrees and with the top and bottom heat turned on, the kebabs will be baked in 45 minutes.



Juicy, aromatic potatoes, supported by chicken skewers, will completely satisfy the whole family. Try it, bon appetit!



How to cook delicious and juicy pork kebab in the oven

Pork shish kebab in the oven can turn out much tastier and piquant than on the grill. A salad of fresh vegetables is suitable as a side dish. To prepare a meat dish you will need:

• Pork – 1 kg;
• Onions (onion) – 3 pcs.;
• Lemon – 1 pc.;
• Lard – 200 g;
• Bunch of greenery – 1 pc.;
• Salt, black pepper, spices - to taste.

How to cook:

1. Rinse a piece of pork under running water and cut it into large cubes of equal size.
2. Cut the lard into slices (their number should match the number of pork pieces).
3. Place the prepared products in a common bowl and add grated onion to them.
4. Add salt, pepper and various spices here, and squeeze out lemon juice.
5. Mix everything thoroughly, cover with something and put in a cool place for a couple of hours.
6. Once the time is up, place the pork and lard cubes on skewers.
7. Cover a baking sheet with foil and place a few pieces of the remaining lard on it.
8. Place the baking sheet on the lower tier of an oven preheated to 250 degrees.
9. Place a grill with shish kebab on the top one.
10. After 15 minutes, turn the skewers over so that the pork is well browned.
11. At the same time, prepare the dressing. Cut the onion into half rings and greens into a small bowl. Squeeze lemon juice here, add vinegar and spices.

When the lard on the baking sheet begins to smoke, consider that the kebab is ready. Serve it hot, pouring delicious dressing on top.

Recipe for beef or veal

Beef or veal shashlik cooked at home in the oven will be more dietary than pork. You will need the following ingredients:

• Young veal or beef – 1 kg;
• Kefir (1% fat) – 1.5 cups;
• Lemon – 1 pc.;
• Head of garlic – half 1 pc.;
• Ground pepper – 1 tsp;
• Salt - half 1 tsp.

What to do:

1. Wash the piece of meat and remove veins and film. Cut into cubes.
2. Pierce each slice all the way through with a knife to speed up marinating.
3. Place the meat pieces in a bowl and season with salt. Stir and leave for 10 minutes.
4. Then pepper and wait again.
5. Pour half of the required kefir over the meat.
6. Grate the lemon zest into a separate plate and squeeze the juice there.
7. Pour out the remaining kefir and grate the garlic.
8. Mix everything and pour into the meat.
9. Place in the refrigerator for 12 hours.
10. Thread marinated beef onto skewers.
11. Preheat the oven to 240 degrees, place a baking sheet with foil on the lower level.
12. Place a wire rack on the middle level and place the skewers on it.
13. Bake the kebab in the oven for 35 minutes. Turn over a couple of times to ensure the meat is cooked on all sides.

For turkey

Turkey kebab cooked in the oven will be no less tasty. To do this you need to take:

• Turkey (fillet) – 500 g;
• Soy sauce – 50 ml;
• Sour cream – 1 tbsp. l.;
• Mustard (in grains) – 1 tbsp. l.;
• Cherry tomatoes – 4 pcs.;
• Herbs of Provence – 1 tbsp. l.;
• Black pepper, salt - to taste.

Step-by-step preparation:

1. Wash the turkey fillet thoroughly with water and cut into 3cm by 3cm cubes.
2. Place them in a saucepan, add soy sauce, sour cream, herbs, mustard and all other seasonings.
3. Using your hands, mix the contents of the container.
4. Cover with film and place in the refrigerator for an hour and a half.
5. Meanwhile, prepare the skewers: soak them in water for half an hour to prevent them from burning in the oven.
6. Chop the tomatoes into thin slices.
7. Remove the meat from the refrigerator. Alternately thread turkey cubes and tomato wedges onto skewers.
8. Place the kebabs on the oven rack and bake for 35 minutes at 240 degrees.
9. During baking, be sure to turn the skewers 1-2 times for even frying.

Delicious kebab in the oven in a jar

Meat baked in a jar has a very interesting taste. The recipe for this dish is very simple, but the end result is almost real kebab. You will need:

• Meat (any) – 1 kg;
• Onions – 1 pc.;
• Tomato – 1 pc.;
• Bell pepper – 1 pc.
• Garlic (powder);
• Salt;
• Bay leaf;
• ground black pepper.

Instructions:

1. Cut the meat into medium cubes and marinate in any way.
2. Chop the vegetables into rings.
3. Place cubes of marinated meat in a jar in layers, alternating with vegetables.
4. Finally add bay leaf and pepper.
5. Cover the neck with foil and place the container in a cold oven.
6. Heat it to 180 degrees and simmer the meat in the jar for at least one and a half hours.

If desired, thread the pieces onto skewers and place them in the jar so that the meat is inside. The cooking principle remains the same.

Recipe for shish kebab in the oven on a baking sheet on an onion bed

Shish kebab in the oven on an onion bed is an excellent replacement for traditional shish kebab cooked over coals. For this delicious meat dish you need to purchase:

• Pork – 500 g;
• Onion – 2 pcs.;
• A mixture of peppers, salt, suneli hops - to taste;
• Sour cream – 2 tsp;
• Lemon – 30 g;
• Cherry tomato – 4 pcs.

How to cook:

1. Cut the meat into cubes and the onion into rings.
2. In a bowl, mix sour cream, all spices, squeeze out a little lemon juice.
3. Pour the sauce over the meat and leave to marinate for a couple of hours.
4. Then thread the pieces onto skewers along with the tomatoes, alternating them.
5. Place the chopped onion in the pan and place the kebabs on top of the onion bed.
6. Season with curry seasoning.
7. Cover the pan with foil and bake in the oven at 190 degrees for 20 minutes.

How to make homemade kebab in the oven in the sleeve

A recipe for homemade kebab cooked in a sleeve in the oven implies a full dinner. After all, if you wish, you can use any vegetables in addition to onions. You will need:

• Meat (any) – 1 kg;
• Onion – 3 pcs.;
• Garlic – 1 head;
• Spices for shish kebab – 3 tbsp. l.;
• Lemon juice – 1 tbsp. l.;
• Vinegar – 1 tbsp. l.;
• Salt, black pepper - to taste.

Step by step process:

1. Cut the meat into cubes of the same size.
2. Add salt, season with spices, add lemon juice and stir.
3. Place in the refrigerator for 6 hours.
4. Soak the onion, cut into rings, for an hour in a marinade of ½ tbsp. water, 3 tablespoons of vinegar and spoons of sugar.
5. Preheat the oven to 220 degrees.
6. Place the sleeve on a baking sheet. Place the onion on the bottom of the sleeve and the meat cubes on top.
7. Tie on both sides, pierce in 2-3 places to allow steam to escape.
8. Place in the oven for 50 minutes.
9. Take out the baking sheet, cut the sleeve, pour the resulting juice over the meat.
10. Place back in the oven for another 30 minutes until golden brown.

How to make shish kebab in the oven in foil

Shish kebab cooked in the oven in foil turns out very juicy and tender. To get the aroma of real barbecue, you can add a few drops of “liquid smoke” before baking. For this dish you will need the following:

• 600 g pork;
• 2 onions;
• 2 tsp. tomato paste;
• 2 tsp. vegetable oil;
• salt and spices to taste.

Step by step process:

1. Cut the pork into large pieces.
2. Place in a suitable bowl, season with salt and spices.
3. Cut the onions into rings.
4. Send to the meat and shake everything thoroughly with your hands so that the onion releases its juice.
5. Add tomato, oil, mash everything again.
6. Place in a cool place to marinate for 2-3 hours.
7. On a baking sheet, place 2-3 pieces of foil on top of each other.
8. Place the marinated meat and onions in the center.
9. If desired, spray with liquid smoke and fold the edges of the foil to ensure a tight seal.
10. Place in an oven preheated to 200 degrees for half an hour.
11. Unfold the edges of the foil, reduce the temperature to 180 degrees and brown the meat for another 30 minutes.

You can string pieces of meat and onion rings onto skewers and wrap each kebab in foil. You will get portions just like in nature.

Shish kebab at home in the oven with vegetables: potatoes, onions, etc.

This shish kebab recipe will surprise many cooks, because you can cook both meat and a side dish for it. You should prepare the following ingredients in advance:

• Pork pulp – 1 kg;
• Potatoes – 1 kg;
• Onions – 1-2 pcs.;
• Vinegar – 50 ml;
• Vegetable oil – 2 tbsp. l.;
• Salt, seasonings - to taste.

1. Cut the pork into pieces and the onion into rings.
2. Place the ingredients in a bowl and season with spices and salt.
3. Pour in oil and vinegar, mix everything.
4. Cover the bowl with cling film and place it in a cool place for 2 hours to marinate the meat.
5. Take out the baking dish, grease the bottom with oil and place the potatoes cut into slices on it, add salt. If desired, add similarly chopped zucchini or tomatoes.
6. Place the skewers in water for 5-10 minutes (so they don't burn in the oven).
7. Thread pork and onions onto them.
8. Place the skewers in the pan on top of the potatoes.
9. Cover the pan with foil and bake in an oven preheated to 180 degrees for 40 minutes.
10. After half an hour, remove the foil and leave the meat in the oven, giving it 10 minutes to brown.

When preparing barbecue at home, you need to remember:

• For barbecue in the oven, fresh pork, lamb or chicken is perfect. The main thing is that there are no veins or films on the fillet.
• It is better to choose a meat product with medium fat content.
• Meat pieces should not be small or large. Cut the fillet into cubes measuring 3 cm by 5 cm.
• You need to marinate the meat first. Then the kebab will turn out tender and juicy.

To make the meat in the oven more similar to a real shish kebab grilled on the grill, you can add a small portion of liquid smoke to the marinade or directly to the product before baking (1 teaspoon per 1 kg of meat).

We look forward to your comments and ratings - this is very important to us!

Shish kebab in the oven is a great alternative to cooking over an open fire in winter, when we rarely go out into nature. Fragrant, melting pieces of poultry, pork, and beef will turn out juicier if you remember a few tricks. We'll tell you how to quickly, without hassle, cook barbecue.

The easiest way to cook shashlik in the oven is from pork: it cooks in a matter of minutes and emits a fantastic aroma that is in no way inferior to a traditional outdoor dish. It is best to use pork neck, but even the layer turns out incredibly juicy if you marinate it in vinegar in advance. True, the layer is only suitable for those who are not afraid of extra calories.

To prepare we will need:

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

We wash the meat and cut it into pieces slightly larger than a matchbox. Cut the onion into rings. Squeeze juice from lemons and mix with mineral water. Add meat, onion to the marinade, salt and pepper to taste. It is better if the meat stays in the marinade overnight or for several hours in a row: the bubbles of the mineral water will make the fibers softer, and the lemon will imbue everything with a slight sourness. Grease a baking sheet with oil and place the meat on it in one layer. Turn on the oven to 180 degrees, place the meat. Cook for 40 minutes, and then turn up the heat to 250 degrees, so that you get an appetizing crust on top. The meat can be served if it is fried and releases clear juice.

Make sure that there is space between the pieces: if they fit tightly to each other, they will begin to stew; To make the kebab look like “natural” it is important to fry them.

Shish kebab from the oven is served with fresh vegetables, herbs, tomato sauce or any other sauce you like. The finished dish is served on a wide plate with boiled potato tubers or homemade pickles.

Thus, you need to bake until the meat is browned. This usually takes 50 minutes at 180 degrees. Gourmets claim that such kebab is not just tender: the meat fibers melt in your mouth, and you can eat pieces endlessly. He doesn't get boring at all! This method is also credited with a slight smoky flavor, which is achieved by prolonged simmering in a sealed container.

The classic way to serve shish kebab is on skewers or wooden skewers. Chicken kebab in the oven, strung on thin skewers, looks very impressive on a holiday table with appetizers, and is loved by adults, but especially by children.

We prepare in stages:

• In advance, marinate chicken fillet or a piece of lean pork in lemon.
• Sprinkle with spices, such as coriander or sesame seeds.
• Thread onto skewers, pressing not too tightly together.
• Bake in a preheated oven at 200 degrees for 15-20 minutes.

In this recipe, many housewives are afraid that the skewers will start to burn. But it’s easy to avoid this if you soak the sticks in warm water in advance. This recipe can easily be turned into a colorful dish for children's birthday parties if you alternate the chicken with pineapple pieces or cherry tomatoes.

If you have a “grill” or convection mode, consider yourself lucky: according to gourmets, this particular version of kebab is most reminiscent of the one grilled over coals. Some ovens provide the ability to lay out skewers in layers, but you can roast the meat on a spit, which always comes with grill ovens.

You can choose any marinade. But, as practice shows, the best is the usual one - a bite and onion. While the kebab is being fried, all guests feel as if 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: country-style potatoes, stewed vegetables, fresh vegetable salad.

It’s easy to determine the degree of readiness: the meat turns out golden and crispy evenly on each side.

The baking sleeve cooks in its own juice. This option can be considered dietary: it does not contain excess fat. If you choose a lean piece of meat, eat it with fresh vegetables, and any nutritionist will applaud you for a balanced version of a hearty dinner. Well, if you don’t mind extra pounds, choose juicy neck meat or any other meat with a layer of fat.

In order for the kebab to bake better and not overcook, it is better to make several punctures in the baking bag.

For cooking, we will prepare any marinade: honey mustard, soy with garlic, orange juice, tomato and mayonnaise - at your discretion. We soak the pieces of meat for several hours, and then put them in the sleeve. Bake until done. The meat will release juice, which will mix with the marinade and saturate our kebab, turning it into a wonderful delicacy. You can serve shish kebab with any side dish, sauces, or fresh pita bread. We recommend washing down all this pleasure with young red wine.

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

Next, place the pork on pieces of foil and pack tightly, leaving a small gap at the top for hot air circulation. You can alternate meat with vegetables from the marinade, add slices of smoked brisket and the kebab will acquire a spicy, slightly smoked note and additional juiciness.

Some housewives use liquid smoke; reviews about this seasoning are very contradictory, but sometimes it is not forbidden to treat yourself to a small amount of it.

The kebab is baked until cooked for 40 minutes at a temperature of 200 degrees. 10 minutes before the end of cooking, open the foil slightly so that a delicious crust forms on top. Pork cooks quickly, so there is no need to overcook it. Any fresh vegetables, pickled onions and tomato sauce are ideal as a side dish.

How to cook with beef?

Beef is much better than pork for anyone who doesn't like fatty meats. It comes out not at all dry if you take steamed beef, or even better - veal. Anyone can use the marinade for such meat: those who prefer adjika, and there are those who marinate veal exclusively in kefir.