How to cook a fragrant barbecue in an air grill or oven. Shish kebab in the oven in a baking sleeve How to make a shish kebab in the oven sleeve

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

Meat Selection Criteria

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

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

Quick Recipe

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

Required Ingredients:

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

Cooking time (active): 60 min.

Calories per 100 g: 240 kcal.

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

Pork skewers in the sleeve in the oven

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

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

Ingredients:

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

Active cooking time: 60 min.

Calories per 100 g: 249 kcal.

Cooking:

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

Cooking in an unconventional way - in the bank

Experienced chefs advise everyone at least once in their life to try to cook such an amazing dish as pork skewers in 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 is formed in the jar after cooking such a barbecue can later be used when cooking, for example, boiled potatoes or pasta - try it, it will be very tasty!

Required Ingredients:

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

Cooking time: 1 hour

Calories per 100 g: 257 kcal.

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

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

Recipe for pork skewers in foil in the oven

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

Cooking Ingredients:

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

Cooking time: 50 min.

Calories per 100 g: 235 kcal.

Cooking steps:

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

How to make delicious sauce for homemade barbecue

True barbecue connoisseurs know that the sauce that is served with it largely determines the final rating of the whole dish.

tomato

Pour 250 ml of water into a small saucepan, add 750 g of 25% tomato paste and stir until smooth, bring to a boil. Finely chop a small onion and, together with a pinch of salt, pepper and basil greens, add to the boiling mass.

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

Pepper Sauce

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

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

Bon appetit!

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

There is no opportunity to go on a picnic, but is there a desire to enjoy barbecue? Then cook the barbecue in the oven in the baking sleeve. Meat with this method of cooking is very juicy. Of course, the kebab will turn out without the aroma of real smoke, but the taste will be beyond praise.

Cooking a kebab in a baking sleeve is not difficult, but you need to know a few nuances. First of all, you need to choose meat. It must be fresh and preferably chilled, not frozen. However, you can also make a delicious dish from frozen if you defrost it gradually at a low temperature (in the refrigerator).

But the choice of a variety of meat can be chosen to your taste, it turns out great in the sleeve, and lamb, and pork, and poultry.

The selected meat must be washed, cleaned of films, tendons and cut into pieces of medium size. Then you need to marinate the meat. Marinade can be prepared to your taste - on wine, on kefir, on mayonnaise or lemon juice. Surely, all barbecue lovers have their favorite marinade recipe, which is worth using to enjoy the dish. We will give several options for marinade recipes for different types of meat.

We will bake the prepared meat in a bag or sleeve for baking. You can add onions, potatoes and other vegetables to the meat. In this case, we will get both a barbecue and a side dish at the same time.

Having put the prepared products in the bag, you need to fix its open edge with a special clip (the clips are in the package with the bags). Then the package is placed on a baking sheet and several holes are made on top to let the steam out. We put the baking sheet in the oven, which has already warmed up, and bake for 30-40 minutes, depending on the type of meat.

When the kebab is ready, you need to carefully cut it so as not to burn yourself. Do not pour out the juice from the bag, you can pour it over the kebabs themselves or a side dish for them.

Interesting facts: dishes cooked in a roasting sleeve are delicious and ideal for a diet. After all, in packages you can bake products without a drop of oil. At the same time, nothing will burn in the sleeve, and its main advantage is that then you do not have to scrub the baking sheet or pan. Dishes will remain pristine.

Pork skewers on an onion pillow

An excellent option for a family dinner and a festive table is pork skewers cooked in a baking bag on an onion pillow.

1 kg of pork;
4-5 bulbs;
1 lemon;
salt, seasoning for barbecue and a mixture of peppers to taste.

2 chicken breasts (fillet);
2 tablespoons of mustard;
2 tablespoons of mayonnaise;
1-2 carrots depending on the size;
salt, spices to taste.

Cut the fillet into rectangular pieces the size of a walnut. Put in a bowl, sprinkle with spices, mix with mayonnaise and mustard. You need to mix very well so that each piece is covered with marinade. Let marinate for 1 hour at room temperature.

Read also: Marinades for lamb skewers - 21 recipes from around the world

Peel the carrots and cut into circles 2-3 mm thick. String chicken meat on skewers mixed with carrot rings. We prepare a package for baking, lay out the prepared semi-finished shish kebabs. We tie the bag and make a couple of punctures at the top. Bake at 220 degrees for about 20 minutes. Then carefully cut the bag and let the skewers brown.

Lamb shish kebab with potatoes in a baking sleeve

Traditional barbecue being prepared

We clean the lamb from the films, cut into pieces the size of a walnut. Sprinkle suneli hops, pepper, pour vegetable oil (take half the norm). In 4 tablespoons of water, dilute wine vinegar and sugar, stir until sugar dissolves. Pour the meat with this marinade and mix well, adding the onion, cut into halves or quarters of rings, to the lamb. Mix well again and leave to marinate for 2 hours.

We cut the potatoes coarsely enough, it is enough to cut a medium-sized tuber into 4 parts. Salt the potatoes, pepper, sprinkle with nutmeg and pour over with vegetable oil.

Place the potatoes in the prepared baking dish. We take out the pickled lamb, salt it and put it together with onions on top of the potatoes. We tie the bag, pierce the top a couple of times with a knife. Bake at 200 degrees in the oven for about 1.5 hours.

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

The easiest way to cook barbecue in the oven is pork: it is fried for a few minutes, and it emits 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 turns out incredibly juicy if you marinate it in vinegar beforehand. True, the layer is suitable only for those who are not afraid of extra 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;
oil for frying - 3 tbsp. l.

We wash the meat and cut into pieces a little larger than a matchbox. We cut the onion into rings. Squeeze juice from lemons, 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 mineral water bubbles will make the fibers softer, and the lemon will saturate everything with a slight sourness. We grease the baking sheet with oil, put the meat on it in one layer. Turn on the oven at 180 degrees, place the meat. We cook for 40 minutes, and then we add fire to 250 degrees, so that a delicious crust is obtained on top. The meat can be served if it is fried, it releases clear juice.

Make sure that there is space between the pieces: if they fit snugly against each other, they will begin to stew; to make the kebab similar to "natural" it is important to fry them.

Oven skewers are served with fresh vegetables, herbs, tomato sauces, or whatever you like. The finished dish is served on a wide plate with boiled potato tubers or homemade pickles.

jar recipe

Some housewives claim that the best kebab comes out in a jar, an ordinary, three-liter one, which is used for pickling cucumbers and tomatoes. At the same time, the kebab is strung on ordinary skewers and placed standing up so that the sharp edge is at the bottom. And on top of the jar is closed with a foil lid, blocking the access of air.

Thus, it is necessary to bake until the meat is browned. It usually takes 50 minutes at 180 degrees. Gourmets say that such a kebab is not just tender: meat fibers melt in your mouth, and you can eat pieces endlessly. He doesn't get bored at all! And this method is also credited with a light smoky aftertaste, which is achieved by prolonged languishing in a sealed container.

On chicken skewers

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 festive table with snacks, and is loved by adults, but especially by children.

We prepare in stages:

Marinate the chicken fillet or a piece of lean pork in lemon in advance.
Sprinkle with spices, such as coriander or sesame seeds.
We string on skewers, pressing, not too tightly 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 it is easy to avoid this if you soak the sticks in warm water in advance. This recipe is easy to turn into a colorful dish for children's birthdays, if you alternate the chicken with pineapple chunks or cherry tomatoes.

Grilled in the oven

If you have a “grill” or convection mode, consider yourself lucky: according to gourmets, it is this type of barbecue that most closely resembles the one that is fried on charcoal. Some ovens provide the ability to lay out skewers in layers, but you can bake meat on a spit, which always comes with grilled ovens.

You can choose any marinade. But, as practice shows, the best will be the usual one - a bite and a bow. While the kebab is being fried, it seems to all guests that they are sitting in nature, enjoying the smell of smoke and meat. And at this time, you can fry pickled onions in a 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 fried evenly on each side.

In a baking sleeve

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

In order for the kebab to bake better, not to cook, 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 stand the pieces of meat for several hours, and then put them in the sleeve. We bake until done. The meat will secrete juice, which will mix with the marinade and soak our kebab, turning it into a wonderful treat. You can serve barbecue with any side dish, sauces, fresh pita bread. And to wash down all this pleasure, we recommend red young wine.

Pork skewers in foil

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

Next, put the pork on pieces of foil and pack tightly, leaving a small gap at the top for hot air to circulate. You can alternate meat with vegetables from the marinade, add slices of smoked brisket there 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 it in a small amount.

The kebab is baked until tender 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 cooks quickly, so don't wait too long. As a side dish, any fresh vegetables, pickled onions and tomato sauce are ideal.

How to cook beef?

Beef is much better than pork for anyone who does not like fatty meats. It comes out not at all dry if you take fresh beef, and 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.

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

Large pieces of veal, properly marinated, are laid out on a baking sheet and fastened together with skewers. Everything is baked until soft at a temperature of 180 degrees. Periodically, the pieces are poured with marinade for greater juiciness.

Chicken skewers in the oven

You can cook barbecue from chicken in the oven in a hurry. The main secret is to keep the poultry meat longer in the vinegar marinade and add as much onion as possible.

We cut the chicken randomly into pieces slightly larger than a matchbox. Add two onions, salt, black pepper. Pour the marinade from water and vinegar (or lemon juice). Marinate for 3-7 hours in a cold place. Lay the slices on a baking sheet so that they do not touch each other.

It remains to bake everything in the oven at 100 degrees until a delicious crust. Such a bird turns out to be very similar to a barbecue one, because the smell of marinade, reminiscent of natural smoke, literally hovers around the house. And one more wonderful detail when cold: the juice released during baking solidifies, turning into fragrant meat jelly. Chicken is served with vegetables and warm white bread.

onion pillow recipe

“Onion in meat does not happen much!” - this is what some eminent chefs think and, definitely, there is some truth in this. Cut the onion into thin half rings (only the sweet variety!) And bake with the meat: it will turn out fragrant and tender.

You can bake in this way:

chicken
lamb;
turkey;
lean pork;
veal.

The meat is marinated, and then the pieces are laid out on the onion. Everything is put in a baking sleeve and cooked at a temperature of 180 degrees for an hour until the onion melts, giving all its juice to the meat pieces. The best side dish for this barbecue is rice or boiled potatoes.

The best marinades for turkey:

tomato juice;
kefir;
kvass (or dark beer);
lemon and mineral water.

Soaking the turkey should not be less than 5 hours: this way the meat will be thoroughly soaked. Meat is baked at a temperature of 160 degrees for 60-80 minutes (it is important to simmer the bird!). It is better to use a baking sleeve so that the juices remain inside.

The beauty of this barbecue is that it is boldly served to children, women on a diet, and everyone who cares about their health. A suitable side dish for the dish is brown rice, chia grits, spelt, lentils, asparagus or green beans.

Fish kebab

Salmon, trout, halibut and other noble varieties of fish turn out to be exquisite and very festive. Since it is baked instantly, it is important to focus on the marinade during cooking: in the case of fish, it must be extremely delicate so as not to clog the fishy taste. The ideal marinade is kefir, sour cream, with herbs, white pepper.

White pepper emphasizes the taste of fish, and black spoils the aroma.

Pieces the size of a walnut are strung on skewers and laid out in a mold (in the manner of a barbecue), after which they are baked in the oven at 180 degrees for 15 minutes. Ready fish is served with lettuce, olives or boiled rice.

Description

Shish kebab in the oven from pork in the sleeve- This is a very tasty and juicy dish that can be prepared at home not only in summer, but also in winter. Below you can find a step-by-step recipe with a photo, which clearly and clearly describes all the steps in preparing this original dish. Shish kebab, fried not on coals, but in the oven, comes out no worse than the one cooked on an open fire. We will make our pork kebab with our own hands in the oven in a special baking sleeve. The list of spices in which we will pickle pork is not mandatory. If you wish, you can easily replace the proposed spices with any others that you prefer.

If the May holidays are still far away or the weather outside the window does not favor going out into nature, then you should not be upset. You can change your plans a little by cooking meat at home to enjoy the great taste of fried kebab. Pork cooked in this variation will certainly appeal to those hostesses who do not have time to prepare firewood and coals, but nevertheless have a desire to feed loved ones with a hearty lunch or dinner.

To choose the perfect meat, you need to find a neck part where streaks of fat are visible. To give the barbecue tenderness and juiciness, you should first marinate the meat. You must be prepared for the fact that it will take at least six hours to soak pork using this method. Therefore, if you have some kind of event, then marinate the meat in advance. Having cooked pork skewers in the oven at least once, you will undoubtedly fall in love with this dish and want to please your friends or loved ones with such yummy again.

Ingredients

(1 kg)
(4 things.)
(3 tablespoons)
(1/2 tsp)
(3 tablespoons)
(1 tablespoon)
(2 tablespoons)

Cooking steps

To cook a delicious kebab in the oven from pork in the sleeve at home, it is advisable to buy the freshest pork neck part. Rinse the meat under running cold water, and then remove any remaining moisture with a paper towel. Next, cut the pork into small pieces of the same size. Then the meat should be sprinkled with the indicated amount of spices, poured with vinegar and freshly squeezed lemon juice. All ingredients must be mixed properly. To add juiciness to the finished dish, you can cover the pork cut into pieces with cling film, and then beat it off. After the marinade for the future barbecue is ready, the meat should be placed in a cold place for 3-6 hours.

In the meantime, while the meat is marinating, you need to do the vegetables. You need to peel the onion, wash it, and then chop it into rings of the same size.

Next, 2 large tablespoons of 9% table vinegar, the required amount of sugar and 4 large tablespoons of liquid should be sent to the marinade container. After that, the pork should be left in the resulting marinade for another 60 minutes..

In the meantime, you need to keep the baking sleeve ready. You should open it and shift the chopped onion from the bowl.

Next, the surface of the onion should be covered with a layer of meat. Then it is necessary to tie the edges of the sleeve on both sides, making several punctures on top with a knife so that the excess liquid can evaporate freely. Then it is necessary to heat the oven to a temperature of 250⁰ C and send our meat there in the sleeve for 50-60 minutes. Line a baking sheet with parchment paper beforehand to prevent the pork from burning. To give the finished kebab a special flavor, as if the meat had just been removed from the grill, you can bake a few coals for the grill in the sleeve. A few minutes before the end of frying, you need to remove the baking sheet, and then cut off the upper part of the sleeve so that the kebab is well browned. You can periodically water the dish with the juice that the pork released during frying. Then the baking sheet must be sent back to the oven for half an hour.

The finished treat can be laid out on a dish along with fried onions and served hot with any sauce, vegetables and herbs. Delicious barbecue in the oven from pork in the sleeve, cooked within the walls of the house, is ready.

Bon appetit!

Gathered for barbecue, and it's raining outside? I propose to cook shish kebab in the sleeve in the oven. The meat is tender and tasty, with a fried crust and the aroma of barbecue throughout the apartment. The idea is not mine, I found it on the Internet, but I tried it on myself and was satisfied.

To cook pork skewers in the oven in a baking sleeve on an onion pillow, we will prepare the products according to the list.

Wash the meat and cut into portions.

Break off pieces of meat through cling film.

Peel 2 onions and cut into half rings.

In a deep bowl, mix the meat with spices and chopped onions, leave for 1 hour.

Peel the remaining onion, cut into rings or half rings. Put the onion in a bowl, pour boiling water to cover the onion, add vinegar, salt and sugar. Leave to marinate separately from the meat for 1 hour.