Pork kebab in the oven: recipes. Pork shish kebab in the oven

When it’s cold outside, you want to feel the familiar smell of meat grilled on coals again, when you’re surrounded by good company, there’s delicious wine on the table, intimate conversations are going on until the morning... Don’t be discouraged: kebabs can be cooked in the oven, albeit without the aroma of a fire, but still very tasty.

How to cook pork shashlik in the oven

Anyone who has ever baked pork over coals knows that there are certain requirements for the meat that will be used:

• it should be very fresh, ideally fresh, and in no case frozen;
• give preference to special parts of the carcass: pork neck, shoulder, fillet;
• if you don’t like pork, choose lamb, veal tenderloin, chicken pieces;
• a piece of meat must have layers of fat, which make the dish juicy and soft;
• Before preparing pork kebab, the piece of meat must be stripped of veins and films, then marinated.

To prepare a delicious pork kebab in the oven, after choosing the right piece of meat, you need to cut it correctly. You can't over-shred the pork so that it doesn't become dry. But too large a piece will also take a long time to cook and may remain raw. The optimal piece size is considered to be a piece weighing 45-50 grams, the size of a large walnut.

How to marinate

There are many ways to soak a pork neck: with kefir, mayonnaise, and a lot of onions. Some cooks even use cola, mineral water, pomegranate, lemon and tomato juices. Photos of recipes and step-by-step descriptions of how to marinate pork kebab are often found on culinary forums. The most important condition for the marinade is that it must 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 shashlik recipes in the oven

After the meat pieces have been marinated for 4-5 hours, they can be baked. Cooks make shish kebab at home in the oven in different ways: on skewers, skewers, laying the meat on a vegetable “pillow” (without skewers), in a frying pan. The best option is to bake the meat on a grill pan, but you can make it hotter using a sleeve. Consider the national characteristics of preparing the dish: Caucasian shashlik (with pomegranate juice), Georgian (with red wine), Armenian (with a lot of herbs).

On skewers

Excellent tasty shish kebab on skewers made from pork in the oven is completely saturated with the aromas of pomegranate juice, herbs and nutmeg. It is ideal for the holiday table; it will turn out no worse than the one made on coals. For a side dish, it is recommended to prepare 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 and tasteless.
2. Cut the pomegranate into slices, remove the seeds, place them in a bag and rub it well with a rolling pin. Strain the juice and discard the grains.
3. Place the pork in a bowl and pour over the juices. Add chopped garlic, seasonings, nutmeg.
4. Use your hands to remember the neck well so that it absorbs the marinade more actively. Let it sit for about 1 hour, then salt the meat.
5. Moisten wooden skewers with cold water - this will prevent them from burning during baking.
6. Thread the pieces onto skewers, not too tightly together. Bake the pork kebab in the oven for 30 minutes at a temperature of 190-200C.

In the bank

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

Ingredients:

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

Cooking method:

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

In a baking sleeve

Cooks call this method “Georgian” because the pork neck is marinated with a large amount of herbs: hops-suneli, tarragon (tarragon), savory, and a little wine vinegar (or red wine) is added to the marinade. To cook shish kebab in the oven in a sleeve, you will need to soak the pork butt 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;
• mixture of Georgian spices - 2 tbsp;
• vegetable oil – 30 ml;
• salt, bay leaf.

Cooking method:

1. Peel the onion and cut into small cubes. Mix with spices, knead thoroughly to release the juice.
2. Cut the pork into pieces of 50-60 grams.
3. Mix pork with onions, spices, add vegetable oil, wine vinegar, mix thoroughly. Marinate the kebab for 2-3 hours.
4. Place a layer of onion on the bottom of the sleeve, then meat pieces - you can repeat this procedure several times. Add some salt.
5. Secure the ends of the sleeve, make several holes for steam to escape. Bake the shish kebab at home in the oven for 1 hour at medium temperature until done.

In foil

A classic, time-tested and gourmet recipe for making shish kebab is marinating with a lot of onions and kefir. Some housewives prefer to make it with mayonnaise, but it is not recommended to subject this sauce to secondary heat treatment. Kefir is ideal for cooking shish kebab in foil; it perfectly softens meat fibers and helps to form an appetizing crust.

Ingredients:

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

Cooking method:

1. Rinse and dry the pork on a paper towel. Cut it into walnut-sized pieces.
2. Peel the onion, cut into rings, mix with spices, season the vegetable with salt. Grind thoroughly until juice appears.
3. Place the neck in a deep container, add onion mass, pour kefir. The drink should be at room temperature so that all the ingredients marinate faster.
4. Soak the pork for 2-3 hours.
5. After this time, thread the pieces onto skewers, layering with onions. Place the skewers on a hot frying pan and sear the neck on all sides.
6. Place the future pork neck kebabs on a baking sheet lined with foil, wrap the edges tightly. To bake the meat, 30 minutes is enough. Serve baked or boiled potatoes with herbs as a side dish.

Grilled

When you really want a delicious, aromatic, smoky kebab, you can cook it at home, on the grill. This simple recipe does not contain strict recommendations: the composition of the marinade for pork and photos of how to properly marinate shish kebab on the grill can be found on culinary sites. Chefs advise preparing this dish from pork tenderloin or loin. How long to fry the meat depends on the part of the carcass.

Ingredients:

• pork – 1 kg;
• bell pepper – 3-4 pcs.;
• onions – 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 and cut into large rings.
3. Place meat pieces, onion rings, and spices in a container. Mix everything thoroughly.
4. Pour dry red wine over the ingredients. Marinate the pork for 5-6 hours.
5. Place the pieces on skewers or pre-soaked bamboo skewers. Cut the vegetables into circles or bars of 3-4 centimeters, sandwich the pieces of meat.
6. Place the pork and vegetables on the grill, under which place a baking sheet with water (so that the fat dripping from the skewer does not burn).
7. Bake the pork kebab in the oven for 25-30 minutes.

Video

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!

Shish kebab in the oven - at home and outdoors

The aroma of a fire and the spicy taste of barbecue immediately evoke the most pleasant holiday associations: relaxation, vacation, out-of-town trips with friends, gatherings at the dacha with family... Unfortunately, it is not always possible to get out into nature. But you can cook shish kebab at home! To do this, just marinate the meat, thread it onto skewers and bake in the oven. Meat kebab in the oven can be supplemented with vegetables: onions, eggplants, bell peppers, cherry tomatoes.

Almost any meat is suitable for preparing homemade kebab: pork, lamb, turkey, chicken, beef. Fish kebabs are also tasty and unusual, which can be prepared from salmon, tuna, pangasius and any other boneless fish. The meat should be fresh and moderately fatty. Coriander, thyme, rosemary, cardamom are suitable as seasonings.

Shish kebab in the grill oven

Those who own a grill are even luckier: if the kebab is not just baked, but browned under the grill, it will turn out even more juicy and tasty than in a conventional oven.

In addition, you can cook shish kebab in a gas grill pan - to do this, place the marinated meat in a bowl, without threading it on skewers, and keep it there until done.

Preparing meat. Homemade marinades

In order for the kebab in the oven to be juicy, tasty and aromatic, the meat must be properly marinated. It is best to do this in the evening, on the eve of the day on which the barbecue is planned. The base of the marinade should be sour; vinegar, lemon juice, dry wine. But you should remember that you should not overuse acid, otherwise the meat will turn out tough. An interesting and unusual method of marinating meat in highly carbonated mineral water. Pieces of meat and vegetables should be poured with mineral water and gas and left for at least an hour. So, the main product marinates very quickly, it turns out very tender and aromatic.

Preparation

Meat pieces should be strung on skewers, placed on a baking sheet and placed in a preheated oven. Some cooks advise placing an onion pillow on the bottom of the baking sheet.

To do this, you need to cut the onion into half rings. It not only adds aroma and tenderness to the dish, but also acquires a pleasant taste, so it can be served with barbecue or used to make sauce. Bake meat until done, checking with a skewer. Do not use too high temperatures, otherwise the centers of the pieces will remain raw and the edges will burn. The optimal temperature is 180 degrees. You can baste the meat with the dripping juices, this will prevent drying out.

Serving

Shish kebab in the oven is best served on the same skewers on which they were baked. The ideal complement to this dish is a salad (or chopped) of fresh vegetables. As with any baked meat, fresh herbs go well with kebab. In recent years, this method of serving shish kebab, such as wrapping it in pita bread, has become widespread. To do this, place pieces of cooked meat, fresh or canned vegetables, and young dill on a sheet of lavash. Water on top tomato sauce. Wrap the pita bread in an envelope. You can sprinkle herbs or grated cheese on top.