Shish kebab in the oven: simple recipes for soft and juicy meat + the secret of the marinade

Cooking pork shish kebab on wooden skewers in the oven

Products:

• pork, preferably with fat (tenderloin, ham, loin) – 600-800 g;
• mayonnaise (preferably homemade) – 4-5 tbsp. l.;
• ready mustard – 1-1.5 tbsp. l. (taste);
• salt – 0.5 tsp;
• pepper, h.m., spices for barbecue - 0.3-0.5 tsp each;
• garlic – 1-2 cloves (to taste);
• lard – 40-50 g.

Step by step recipe:

1. Remove films and fat from the pork, wash and dry with paper napkins. Cut the prepared meat into pieces the size of half a matchbox, i.e. a little smaller than traditional barbecue on the grill.

2. Prepare the marinade. To do this you need to mix mayonnaise with mustard.

3. Add spices and salt. Important clarification: if you plan to marinate the kebab for more than 1 hour, you do not need to salt it right away. It's best to sprinkle the pork with salt just before roasting. This will make the dish more juicy, because... In a salty environment, meat loses moisture from the fibers.

4. Pass the garlic through a press and add to the mustard-mayonnaise mixture.
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5. Stir the marinade.

6. And pour it over the meat. Using massaging movements, distribute the mixture over the pork so that each piece is coated with the marinade. For quick marinating, leave at room temperature for 1 hour. If you are going to cook the kebabs only the next day, cover the bowl with film and place in the refrigerator.

7. Place the marinated meat on wooden skewers or metal skewers. It is advisable to soak the skewers in cold water for 2-3 hours the day before so that the wood does not burn during baking. Preheat the oven to 240-250 degrees. Place the future kebab on the grill and place a baking sheet covered with foil underneath. Place 5-6 pieces of thinly sliced ​​lard on a baking sheet. This is not necessary, but it will help achieve a smoky effect, like when cooking on a grill. Cook on one side until golden brown, for 10-15 minutes, then turn over and brown the other side. You need to monitor the progress of the dish and control the baking time so as not to dry out the pork.

The kebab turns out soft, juicy and rosy, just like on a fire.

With mineral water

For 2 kg of meat you will need:

• 1 onion;
• 1 liter of mineral water;
• 1 teaspoon salt;
• 1.5 teaspoons granulated sugar;
• 1 teaspoon ground nutmeg;
• juice of half a lemon;
• 1 teaspoon dried basil;
• 1 bunch of parsley;
• ½ teaspoon of cumin;
• ground black pepper to taste.

How to do:

1. Cut the tenderloin into pieces suitable for threading onto skewers.
2. Chop the onion and place it in a bowl to prepare the marinade.
3. Add sugar, salt, freshly ground pepper and mix well, mashing the onion with your hands.
4. Squeeze lemon juice, add cumin, basil, nutmeg and stir.
5. Add the meat and mix well.
6. Add parsley chopped with a knife.
7. Pour in mineral water and refrigerate for 12 hours, ideally for 1-2 days.
8. Remove the marinated meat from the refrigerator and keep it at room temperature for a while.
9. Then you can string it on skewers and bake it over coals.

Pork skewers on skewers: recipe

This dish is most often prepared for the holidays. In winter, it is not always possible to cook a full-fledged barbecue on coals. You can use a regular oven for this. The meat is not threaded onto skewers, but onto wooden skewers.

Ingredients:

• 200 ml tomato juice;
• Salt;
• 700 g pork neck;
• Spices;
• Skewers;
• 2 onions.

Recipe

• Cut the pork into 5 cm thick pieces and place in a bowl
• Pour tomato juice over everything and add spices and salt
• Enter the onion, cutting it into rings. Leave the meat to soak for 2 hours
• Thread the pieces onto skewers. They should be pre-soaked in water.
• Cut off the baking sleeve and place the kebabs in it. Tie the ends and bake for 30 minutes.
• At the very end of cooking, cut the sleeve and let the meat brown

With tomatoes and mayonnaise

What you need for 3 kg tenderloin:

• 5 pieces. tomatoes;
• 70 ml mayonnaise;
• 2 onions;
• barbecue seasoning;
• salt.

How to do:

1. The meat should be well chilled. Cut it into large pieces and place in a dish.
2. Sprinkle the barbecue seasoning over the pork and toss to coat. Do not add salt at this stage.
3. Cut the onion into wide half rings and add to the meat.
4. Cut the tomatoes into fairly thick slices or slices. The size should be such that they can be strung on skewers. Place tomatoes on top of onions.
5. Add mayonnaise and mix gently so as not to damage the tomatoes. Marinate in a cool place for 4-6 hours.
6. Thread the tenderloin pieces tightly onto skewers, alternating them with tomatoes and onions. There should be meat around the edges.
7. Place the kebabs over hot coals on the grill. To retain heat, place them close to each other. This way they will cook faster.
8. When pieces of fried crust appear on the bottom side, add salt to the top. Turn the kebabs over and salt the other side. Unlike marinade, there is no risk of over-salting during baking - the meat will not take on excess salt. It is not recommended to spray water on the coals during frying - this will only worsen the taste of the pork.
9. If the heat is too hot, the kebabs will be ready in 10 minutes.

Prepared according to this recipe, pork tenderloin kebab turns out very soft, juicy and fragrant.

Real pork kebab cooked on an onion bed

To prepare you will need:

• A kilogram or one and a half of pork (it is best to take the neck part, it gives special juiciness).
• 700 gr. onions.
• Classic table vinegar (9%) – 3 tablespoons.
• Drinking water – 3 tablespoons.
• Vegetable oil – 2 tablespoons.
• Black pepper and salt to taste, you can add any spices to the meat.
• To serve the dish, any fresh vegetables and herbs (lettuce, Korean carrots, tomatoes, cucumbers, etc.).
• For baking - a bag or foil.

Shish kebab in the oven - step by step recipe:

1. Cut the peeled onion into rings and place in a deep bowl.

2. We wash the pork and cut it into large pieces, as for a classic barbecue cooked over a fire.

3. Mix the meat with onions, cover with film and let stand for an hour in the room and two hours in the refrigerator.

4. Separately mix spices, vinegar, vegetable oil, water, salt. If you take a lot of meat, take more products for the marinade. For those who like it spicy, you can additionally crumble hot peppers into the marinating composition.

5. When the pork has steeped, mix it again (do this with clean hands) and add the prepared marinade.

6. Cover the mixed products again and leave them in the room for an hour.

7. Prepare a baking bag (you can use foil) and preheat the oven (at least 150 degrees).

8. Place the onion cushion in a bag, and on top are pieces of meat marinated in spices and vinegar, close, and make several punctures with a toothpick.

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9. Cook at 200 degrees for 40 minutes, then open the oven, cut the bag and let the products bake to a beautiful crust at the same temperature for another ten or fifteen minutes.

In the oven, the pork according to this recipe turns out incredibly juicy, aromatic, crispy, as if it had just been taken from the fire.

To serve, decorate the dish with green lettuce leaves, place meat and onions on them, and place chopped vegetables or fresh spring salad dressed with vegetable oil next to them. I recommend eating the aromatic delicacy from the oven immediately after cooking with any mayonnaise or tomato sauce.

With vegetables and bacon

Pork tenderloin shashlik prepared according to this recipe is a combined version: alternate pieces of meat, bacon slices and vegetables are threaded onto skewers and grilled.

What you need for barbecue:

• 500 g pork tenderloin;
• 2 pcs. sweet pepper - one red, the other yellow;
• 300 g smoked bacon;
• 2 onions;
• 5 tbsp. spoons of mustard.

For the vegetable marinade:

• half a lemon;
• 3 tbsp. spoons of olive oil;
• 1 teaspoon each of dried herbs: rosemary and thyme;
• black pepper;
• salt.

Slices of bacon placed on both sides of the meat in the barbecue will make lean pork tenderloin very juicy.

How to do:

1. Cut the bacon into rectangular slices 3 cm long.
2. Cut the tenderloin into equal pieces 2-2.5 cm thick, put it in a bowl, add mustard, pepper, salt, mix thoroughly, cover with film and leave to marinate.
3. Cut the onion and pepper into fairly large pieces and place in a separate bowl.
4. Prepare a marinade for vegetables by mixing olive oil, lemon juice, dried herbs, salt and pepper.
5. Pour the marinade over the vegetables and leave to marinate.
6. Soak wooden skewers in advance. Thread the meat and vegetables onto them so that there are slices of bacon on either side of the tenderloin.
7. Place the kebabs on the grill and fry for 5-6 minutes on each side.

Pork, bacon and colorful vegetables skewers have a vibrant summer look

Delicious pork kebab on skewers - recipe for juicy kebab with potatoes in the oven

How to cook homemade pork kebab in the oven with potatoes?

There are many recipes on how to marinate meat and how to fry it. This time I decided to make the marinade without vinegar. My husband and I really liked it. Treat yourself and your loved ones to a juicy kebab, I assure you, they will ask for more.

We will need:

• Pork neck - 800 gr.
• Potatoes - 600 gr.
• Onions - 3 pcs.
• Soy sauce - 2 tbsp. l.
• Olive oil (or sunflower) - 2 tbsp. l.
• Mustard - 1 tsp.
• Barbecue seasoning - 1.5 tbsp. l.
• Seasoning for potatoes - to taste
• Salt - to taste
• Skewers - 6 pcs.

Cooking steps:

Cut the neck into small identical pieces so that they are slightly smaller in size than for kebab on skewers.

Now let's take care of the onions. Cut it into rings and separate them.

Mix the meat with the onion, remembering it well so that the onion releases its juice.

Add salt to taste, add seasoning and mix well.

Combine the oil with soy sauce and add to the meat. We put mustard there too. Mix and cover with film. Place in the refrigerator for 5 hours to marinate the meat well.

Soak wooden skewers in hot water for 20 minutes to prevent them from getting burnt in the oven.

Cut the potatoes as you like. I cut it into pieces a little less than one centimeter thick. Grease a baking sheet with vegetable oil and arrange it in one layer, salt and sprinkle with your favorite seasoning.

Preheat the oven to 200 degrees. While it is heating up, thread the meat onto skewers without onions or with onions (optional). Pour some water into the pan to prevent any dripping fat from sticking to it.

Place the pan in the oven, after 30 minutes remove and turn the skewers over to ensure even baking and fry for another 30 minutes. A total of 1 hour will be released. If your oven has a grill function, turn it on 5 minutes before cooking.

Fragrant and juicy pork kebab is ready!

With onion marinade

For 1 kg of tenderloin you will need 2 onions, half a teaspoon each of salt and barbecue seasoning, 1 teaspoon of ground black pepper.

How to do:

1. Cut the tenderloin into fairly large cubes.
2. Grind the onion in a meat grinder and place in a bowl with meat.
3. Add barbecue seasoning, pepper and salt.
4. Mix thoroughly with your hands, trying to rub the marinade into the meat.
5. Marinate in the refrigerator for one day.
6. Thread the pieces of tenderloin onto skewers, first cleaning them with marinade so that small pieces do not burn.
7. Place on the grill and bake until done, turning over.

The ideal marinade for pork is onion pulp or juice.

Meat on skewers in the oven

Ingredients:

• pork neck - 1 kg;
• mustard - 1 tbsp. l.;
• soy sauce - 5 tbsp. l.;
• lemon - 0.5 pcs.;
• vegetable oil - 1 tbsp. l.;
• garlic - 3 teeth;
• mixture of ground peppers - 0.5 tsp;
• coriander, basil and rosemary - 1 chip each;
• sweet paprika - 1 tsp.

Preparation

1. I cut the pork into thin slices - thickness approximately 4 mm, length 15 cm. This cutting will allow the meat to marinate faster, it will be convenient to thread it onto skewers, and baking will occur evenly and will not take much time.

2. I beat each piece with the flat side of a hammer to a thickness of 2 mm. In no case is the goal here to beat the meat to holes. After hammering the pork, I ensure that each layer becomes equally thin. In addition, the meat fibers will move slightly apart, which means the marinade will penetrate them better.

3. For the marinade, combine soy sauce, mustard, lemon juice, and vegetable oil in a bowl. I add spices: sweet ground paprika (for color), a mixture of ground peppers (for spiciness), as well as basil, rosemary, coriander and garlic, passed through a press (for aroma). Marinate the chops for 1 hour. At the same time, I soak the bamboo skewers in water so that they swell and do not burn in the oven.

4. I roll each piece of marinated meat into a thin and long tube and place it tightly together. If there is a visible layer of fat, it is advisable to leave it on the outside so that the fat melts in the oven.

5. I pierce the rolled pork with skewers - the whole piece at once, leaving a distance of about 2 cm from the edge. The same distance should be between the skewers themselves.

6. Then I cut it lengthwise with a knife - I get meat on skewers, beautifully strung, of equal thickness.

7. All that remains is to bake the kebab in the oven. You can cook on a wire rack or place skewers on the side of an ovenproof dish. If you cook on a grill, you can use this trick: place a baking sheet with pieces of smoked lard under the bottom - during baking it will melt and smoke, due to which the meat on the skewers will be smoked, resulting in the aroma of a fire. And so that you don’t have to wash off droplets of fat for a long time, I recommend lining the tray with foil.

8. I cook in the oven, preheated to 200 degrees, for 30 minutes. I carefully turn it over a couple of times so that the pork skewers in the oven are baked evenly on all sides.

I serve the dish immediately, piping hot. Like any kebab, meat on skewers goes well with fresh herbs and vegetables, pita bread and satsebeli. Bon appetit and have a delicious home picnic!

With soy sauce

What to take:

• 2.5 kg pork tenderloin;
• 1 tbsp. spoon of soy sauce;
• a pinch of sugar;
• 2 onions;
• 1 tbsp. spoon of olive oil;
• ground pepper;
• seasonings for barbecue;
• salt.

How to do:

1. It is better to start cooking barbecue in the evening. Clean the meat from films and veins, cut into large cubes - about 5 cm.
2. Grind the onion in a processor, pour in soy sauce and olive oil, add seasoning, pepper, sugar and salt. Mix in a processor until a paste forms.
3. Add the marinade to the bowl with the tenderloin, mix with your hands and leave to soak overnight.
4. The next day, thread pieces of pork onto skewers, place on foil and brush with remaining marinade.
5. Light the grill, when the coals are hot, put the skewers with meat. Fry, turning constantly, for about 15 minutes. Pork cooks quickly, so it's important not to dry it out.
6. Serve the finished kebab with bread and pickled onions.

You don’t have to add salt to the marinade with soy sauce, or do it with caution so as not to oversalt it.

Pork kebab on a baking sheet on skewers

Pork prepared in this way in the oven turns out no worse, just as tasty and almost as aromatic as when cooked over the fire. Moreover, this recipe has a huge advantage - the meat can be cooked on the same baking sheet at the same time as the side dish! As skewers, you can use real metal skewers or wooden skewers - your choice.

In some recipes, pork kebab in the oven is made without skewers at all - directly on an onion (vegetable) bed. It turns out not quite usual, but very tasty. Try it!

Ingredients:

• pork - 1 kg;
• onions - 2 pcs.;
• half a lemon;
• vegetable oil;
• salo;
• spices;
• salt;

It must be said that the main problem with preparing this dish in the oven is that the meat can end up dry. To prevent this from happening, choose pork with small layers of fat. Pork neck is best suited because... the existing fat will melt and retain all the tenderness and juiciness of the meat. An important point is that the oven must be preheated and the kebab should be baked at good heat, about 250 degrees.

How to cook:

For skewers, we cut the meat into smaller pieces than for a regular shashalik, approximately 4 - 5 cm. And, naturally, we try to ensure that they turn out to be approximately the same in size.

We cut the onion into very thin rings or half rings, then you need to stretch it very carefully, with effort, with your hands so that it gives juice.

Mix the prepared meat with onions and add oil. I used olive oil, but you can also use refined sunflower oil, or replace the oil with mayonnaise - it will also work out great!

Now add the spices. Whatever you like best that goes with the meat, come up with it yourself and add it. For me it's black pepper, basil and barbecue seasoning.

Next, squeeze the lemon juice. After squeezing everything out, just cut the remaining lemon into half rings and throw it in there.

Many people add vinegar, but I do not recommend this. It should be used if the meat is unimportant - either frankly bad, old, tough or frozen. Pork is perfectly marinated without vinegar, and the kebab turns out tasty, soft and juicy!

Now we leave it to marinate for at least half an hour, and if you are not in a hurry, then 1 - 2 - 3 hours, the longer the better. After the meat has been marinated, it must be salted and mixed thoroughly again. Before threading the meat onto wooden skewers, you need to keep them in cold water for at least half an hour so that they don’t burn.

Now we string the meat, trying to remove the onion.

If you have lean meat, drier meat without fat, then use lard to make the kebab more juicy. And we string one by one - a piece of lard - a piece of meat - and repeat further, alternating so that the meat is further soaked. We get lard along the edges - we start with a piece of lard and end with the same.

You can take fresh lard, or ready-made, salted lard. Or you can instead thread any vegetables onto a skewer between the meat - tomatoes, pieces of paprika or bell pepper, you can insert olives. In general, anything that produces juice will look beautiful in the finished dish.

Turn on the oven in advance and preheat it very well. I set it to 240 degrees, and you rely on your kitchen appliances - for some, 220 will be enough, and for others, you will have to turn it on at 260.

Now take the mold and put the onions into it, after removing the lemon. He is no longer needed. Place our skewers with meat directly on the onion and put them in the oven for about half an hour.

It is also necessary to imitate the process of frying meat over coals - turn the skewers at least every 10 minutes (at least twice in half an hour), and if necessary, pour water or marinade over the meat.

And now we need to fry it a little, as if it were on the grill. That is, we lift it from the onion pillow and place the ends of the skewers on the edges of the mold so that the meat and onions do not come into contact.

And put it in the oven again for 5 - 10 minutes so that the kebab is fried. You can put the stove on the grill - then it will take a couple of minutes.

It is important not to overcook the meat, since the pieces on skewers are much smaller than on large skewers and therefore dry out faster.

Now it's ready.

All that remains is to decorate and serve such beauty and deliciousness to the table.

By the way, you don’t have to throw away the onion and eat it too - it’s very tasty!

Recommendations and useful information.

To make the kebab soft and juicy, you should choose meat with a small layer of fat.

When preparing shish kebab in the oven, you must turn the skewers/skewers over in the same way as when cooking on the grill, so that everything cooks evenly and acquires a beautiful, appetizing crust.

To prepare shish kebab, you should give preference to the following parts of the pig carcass: neck, tenderloin, shoulder, pulp.

In the oven during cooking, it is recommended to place a container of water or pour liquid into the bottom of the mold/baking tray to increase the humidity and prevent the dish from drying out.

In a spicy marinade

For 1 kg of pork, take 4 tbsp. tablespoons olive oil, 2 bay leaves, 3 teaspoons ground cumin, 4 teaspoons paprika, 2 teaspoons each coriander seeds and chopped basil, half a teaspoon ground ginger, ground nutmeg, cinnamon, red and black pepper to taste , salt.

How to do:

1. Cut the pork tenderloin into even pieces of approximately the same size.
2. Mix olive oil with all the spices and salt.
3. Add the meat to the marinade and mix thoroughly.
4. Cover with a lid and place in the refrigerator for 8-12 hours.
5. Next, string pieces of shashlik onto skewers and fry over hot coals until done.
6. Before serving, sprinkle with lemon juice.

With red wine and spices

What do you need:

• 3 kg pork;
• 1 liter of dry red wine;
• 2 kg onions;
• 20 g chopped parsley;
• 2 teaspoons of cumin;
• 2 tbsp. spoons of basil;
• a pinch of ground coriander;
• ½ teaspoon saffron;
• salt to taste;
• ground red and black pepper to taste.

How to do:

1. Cut the pork into cubes, onion into rings, chop the parsley with a knife.
2. Place the meat in a bowl suitable for marinating, followed by the onion and seasonings. Do not add salt at this stage. Mix well so that each piece is coated in spices.
3. Pour in wine at room temperature, stir, place a weight on top, and leave for two hours in a warm place.
4. Pour half of the marinade into a separate bowl. Place the bowl of meat in the refrigerator overnight.
5. Thread the pork onto skewers and fry on the grill over high heat for 15 minutes. Constantly turn the kebabs over and baste them with marinade.
6. Serve with fresh parsley.

In pomegranate juice

What to take:

• 1 kg pork tenderloin;
• 0.5 kg onions;
• 1 tbsp. spoon of cognac;
• 300 ml pomegranate juice;
• 2 tomatoes;
• ground pepper;
• 2 tablespoons of salt.

How to do:

1. Cut the pork into square pieces (about 4-5 cm), rub each of them with salt and pepper and place in a bowl for marinating.
2. Cut the onion into wide rings – about 1 cm, and place in a container with meat.
3. Pour pomegranate juice and cognac into the bowl with pork and onions, stir. All ingredients must be immersed in liquid. Otherwise add water. Cover with a lid and refrigerate for at least three hours.
4. Cut the tomatoes into four parts.
5. Thread a piece of tomato onto a skewer, then alternate the pork with the onion, the last being the tomato again.
6. Place skewers with shish kebab on the grill. Bake, turning over and basting the meat with marinade each time. Fry until done.

With kiwi

For 1 kg of pork you will need the following ingredients:

• 1 kiwi;
• 1 tbsp. spoon of vegetable oil;
• 1 onion;
• a third of a teaspoon each of ground black pepper, cumin, coriander, dried dill, dry garlic.
• salt to taste.

Marinade with kiwi is one of the fastest because it softens the meat well, and it is important not to overcook it

How to do:

1. Wash the meat, pat dry with napkins, cut into cubes approximately 3x3x3 cm in size. Place the pork in a bag.
2. Cut the onion into rings, peel the kiwi and grate it.
3. Add oil to onion and kiwi.
4. Crush all the seasonings in a mortar and pour into the marinade. Then add salt and stir.
5. Transfer the marinade into the bag with the meat, close the bag, shake so that the ingredients are thoroughly mixed.
6. Marinate for 30 minutes at room temperature.
7. Thread onto skewers and grill or grill.

With kefir

What do you need:

• 2 kg pork tenderloin;
• 0.5 l of low-fat kefir;
• 3 onions;
• seasoning mixture for meat shish kebab.

Kefir marinade for meat is one of the most popular because it softens the fibers well.

How to do:

1. Cut the onion into cubes.
2. Scrape the meat with a knife, peel off the films, cut into small cubes, place in a bowl, sprinkle with seasonings and mix thoroughly.
3. Pour a layer of onion into the bottom of a three-liter jar, then a layer of meat, and so on. There should be an onion on top.
4. Pour kefir into the jar, shake the jar slightly to release the air, close the lid and place in the refrigerator overnight.
5. Light the grill using birch coals.
6. Thread the pieces of pork onto skewers and fry until done, turning constantly.