How to cook shish kebab in an electric kebab maker: 22 proven recipes

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Updated: Liuka

12/06/2017 Cooking time: 3 hours 0 minutes

For some reason, we are accustomed to the fact that shish kebab always means meat. But you can bake fish, vegetables, and even mushrooms on the grill. Today I will share with you a recipe for how to cook champignons on the grill.

Features of cooking dishes in electric kebab makers

1. To fully load a vertical kebab maker, 700-900 g of meat is required.
2. The design of the vertical electric skewer does not allow cooking large pieces: when rotating, they cling to the casing and heating element. Size is limited to 5 centimeters in diameter. To prevent bulky products from sticking to the heating element, they need to be cut, unfolded and placed lengthwise on skewers.
3. Small pieces often dry out. To prevent the kebab from turning out dry, the skewers must be placed in a heated kebab maker. In this case, a crust quickly forms, which “seals” the meat, maintaining its juiciness.
4. To prevent products from sliding off vertically positioned skewers, they can be secured with special fasteners (sometimes included in the kit), uncoated paper clips, or pieces of potatoes, radishes, beets, or dry bread.
5. The pieces should not occupy the entire skewer, but should be located only opposite the heating element.

Marinade for shish kebab in an electric kebab maker

Marinade is needed to soften the product and give it a special aroma. Both simple and professional marinades cope with these tasks: multi-component marinades, with complex flavor and aromatic combinations.

The simplest basics of marinades to which spices are added:

• finely chopped or crushed onions;
• diluted grape, apple or regular vinegar;
• mineral water;
• tomato juice;
• mayonnaise;
• kefir;

• soy sauce;
• olive oil;
• pomegranate juice;
• dry wine;
• citrus juice: lemon, lime, orange, grapefruit, kiwi.

The simplest marinade is chopped onions and spices. Any meat can be marinated in vinegar with the addition of a large amount of onion. Onion juice gives it a characteristic aroma, and vinegar gives it softness. The peculiarity of this marinade is that vinegar only softens the meat, leaving the natural aroma of the product. Meat marinated with vinegar cannot be stored for a long time, as it may become too loose.

Marinades from kefir and mayonnaise form a crust on the surface of the meat, soy sauce and lemon add their aroma and taste.

Each spice adds its own unique flavor. Essential spices you can’t do without:

• Bay leaf;
• all kinds of peppers;
• spices;
• rosemary;
• curry.

For an electric fryer, the general principles for marinating shish kebab are suitable:

1. The marinating time depends on the hardness of the product and can take from several minutes to a day. Delicate foods: liver, fish, mushrooms do not require long-term marinating. But older poultry, beef or lamb need to be kept in the marinade longer.
2. Lula kebab and sausages are not marinated in liquid marinade. Instead, “dry” marinating is used, adding spices to the minced meat, as well as in the form of breading or coating with marinade before loading.

Read more about marinades suitable for a specific dish in the recipes.

Pork shish kebab, recipes

Pork is the most commonly used product for making barbecue. Pork kebabs recipes are very popular for two reasons:

• the meat cooks quickly and turns out juicy,
• cooking does not require special knowledge, suitable for beginners.

A pressing question for many novice cooks is how long to fry pork shish kebab in an electric kebab maker? The time depends on the selected part of the carcass, the marinade, the size of the pieces and the power of the device. You can determine readiness by appearance. The pieces should shrink in size and take on an even shape. The fastest time to cook is the tenderloin - 15-20 minutes, the neck - 20-30 minutes, the back - 25-40 minutes.

Pork in wine-spicy sauce

Ingredients:

• pork, neck 1 kg;
• dry white wine 1 glass;
• salt 10 g;
• pepper 5 g;
• coriander 1 g;
• onions or shallots 3 pcs.

Cut the meat into 50 g pieces. Onion - into half rings of medium thickness. Add onion, salt and pepper to the meat. Leave to marinate for 2 hours. Add wine and coriander and marinate for another 1 hour. Before frying the meat, you need to peel the pieces from the onion. The pork is fried at medium power for up to 30 minutes.

Pork tenderloin in bacon

Tenderloin is an excellent product; it is tender, cooks quickly, and has a high protein content. However, preparing a classic shish kebab from tenderloin is not the best idea; it contains little fat. As an alternative, you can prepare a European pork dish.

Ingredients:

• tenderloin 400 - 500 g;
• fatty bacon 200 g;
• onion 1 piece;
• salt 7 g;
• garlic 1 clove;
• Provençal herbs (spice) 1 - 2 g.

Place the whole tenderloin in a bowl, add the onion, garlic, salt and spices cut into half rings. Marinate the meat for 1 hour.

If the layers of bacon are wide, cut them lengthwise; if they are not wider than 3 cm, leave them that way. Place the bacon slices parallel to each other, close to each other, in a common layer. Place the tenderloin perpendicularly and carefully wrap it in bacon. You can use toothpicks to secure each strip of bacon.

Cut the finished roll along the seams between the layers of bacon. Carefully removing the toothpicks, we put our medallions on the skewers with their ends, through the bacon, so that it does not unwind. You should get neat circles placed on a skewer.

The dish is prepared in an electric kebab maker for 20 minutes.

Pork kebab in soy marinade

My son doesn’t like onions, and sometimes I want to make him a kebab that doesn’t even smell like onions. I marinate the pieces in soy sauce, which will give the meat a bright color, taste and aroma.

• pork - pulp, neck or any other part 600 g;
• soy sauce 5 tbsp;
• salt 5 g;
• black pepper 2g;
• ground paprika 2g.

Cut the meat into uniform pieces weighing 40 - 50 g. Add spices and soy sauce, mix and cover with film.

The meat is marinated for 1 hour, but you can store it in the refrigerator in this marinade for up to 2 days.

Cooking time for pork shish kebab in an electric kebab maker takes on average 20-25 minutes.

Rosy pork ribs

Today a bosom friend will come to visit us, who loves adding mayonnaise to literally everything. I prepare pork ribs marinated in mayonnaise especially for him. The sauce gives the meat a pleasant sweetish taste, helps keep it juicy, and softens the membranes and tendons. Cooking pork marinated in mayonnaise in an electric barbecue grill is even faster and easier than on a grill.

Ingredients:

• pork ribs 1 kg;
• lemon ¼ piece;
• mayonnaise 3 tbsp. l.;
• sour cream 2 tbsp. l.;
• salt 10 g;
• pepper 2 g;
• garlic 2 cloves.

First, prepare the sauce: chop the garlic, mix all the spices with mayonnaise and sour cream, add lemon juice.

We cut the pork along the ribs so that there is a piece of pulp on the bone. Coat the meat with sauce. Cover with film and place in the refrigerator for 2 hours. Place the pieces so that the bones run along the skewers. The kebab is fried for up to 30 minutes.

Pork in the tropics

Today the sun is shining, reminding us of an imminent vacation. Therefore, on the home menu there is an almost tropical dish - pork with pineapple.

Natural pineapple juice is an excellent marinade. It adds a spicy tropical flavor and pleasant sourness to the dish. Any meat is suitable for shish kebab, the main thing is that the pineapple juice is natural, without adding sugar, otherwise the kebab will turn out sweet. Pour juice over the chopped pieces, add salt and a little ground nutmeg.

The pork is marinated for only 40 minutes, fried for 20-30. The dish is served with fried pieces of pineapple or citrus fruits.

Marinade with Indian spices

You will need for 1 kg of fresh champignons:

• 100 ml vegetable oil;
• a teaspoon of soy sauce;
• half a teaspoon of garam masala seasoning mixture.

For the marinade, mix oil, soy sauce, and add garam masala in a bowl. Mix well. Place the champignons cut in half in a bowl and diligently roll in the resulting mixture. Set aside for an hour.

Next, place the mushroom halves on wooden skewers and quickly fry them using the grill. Cooking time: 6 minutes (3 minutes on each side).

Beef shashlik in an electric kebab maker

Beef is tougher than pork and takes longer to cook, so not every cut is suitable. To prepare shish kebab in an electric shashlik maker from beef, it is good to take tenderloin, entrecote and meat from the upper part of the hind leg of veal.

The meat is marinated in the same way as pork, but the marinating time needs to be increased by an average of 2 times, then the dish will turn out juicy and tasty. Mayonnaise, onions, and dry wines are used as marinade. It is better not to use soy sauce for beef; the kebab will turn out dry. You can take diluted vinegar: regular, wine or apple cider vinegar.

Roasted vegetables are great as a side dish. You just need to put the eggplants and peppers on skewers and bake without adding spices. Season with oil and herbs when serving.

About the benefits of champignons

Before you start cooking barbecue, it is important to remember how healthy champignons are.

These mushrooms have excellent taste, thanks to which they are used in cooking - both alone and in combination with other products. It’s not just that, since ancient times, they have been grown in gardens in many countries around the world. Mushrooms were especially loved by the ancient Romans, who first discovered champignons for other peoples to use as food.

Champignons also contain a number of useful elements in their composition, such as: vitamins (B, C, D), potassium, zinc, phosphorus, magnesium, manganese, sodium, proteins, water (90% of the composition), amino acids and others.

They are nutritious and, at the same time, low in calories. That’s why they are often consumed during fasting and dieting.

Champignons are delicious in salads, sauces, first courses, and side dishes. They can be used in cooking, heat-treated (boiled, fried, stewed, baked) or raw (in salads).

Cooking a delicious kebab from these mushrooms - at home or on the street - is an excellent opportunity to pamper yourself, family and friends with an original dish.

Lamb recipe

Grilled lamb loin is a classic dish in any restaurant of Caucasian cuisine. Juicy and tender young lamb meat melts in your mouth. Many people wonder whether it is possible to cook lamb and how long to fry the meat in an electric kebab maker. You can cook lamb on an electric spit, and the process is approximately comparable in time to cooking over charcoal.

Caucasian style lamb loin

Lamb has a delicate taste and special aroma, so mayonnaise, soy sauce and other marinades are not used. It is best to marinate lamb with finely chopped onions, adding a few drops of vinegar.

• loin 500 g;
• onion 1 pc.;
• vinegar 2 tbsp;
• salt 8 g;
• black pepper 1 g.

There’s no need to be tricky with lamb; the simpler the recipe, the better. Marinate pieces of bone-in loin, so-called pistols, with spices and onions for 3 hours in the refrigerator, covered with film. We clean the finished marinated pieces from the onion, put them on skewers so that the rib is along the skewer and does not cling when rotating.

Young meat will bake in 20 minutes, if the meat is thick or mature, then from 25 minutes.

Lamb shish kebab is eaten with tomatoes and cucumbers. A plate of greens and Georgian lavash are served separately.

Creamy

The combination of the delicate taste of cream and the appetizing aroma of fried mushrooms makes this version of the marinade a win-win: it will make the dish incredibly tasty.

Ingredients:

• champignons – 500 g;
• butter – 150 g;
• cream – 50 ml;
• table salt, spices - to taste.

Cooking method:

1. Wash the mushrooms and place them on napkins to dry.
2. Place the butter in a saucepan and melt over low heat.
3. Pour the cream into the same container and mix thoroughly.
4. Pour the marinade over the mushrooms and leave for about 60 minutes.
5. Salt the champignons, sprinkle with seasonings and thread onto skewers. Send to roast over the fire.

Since the mushrooms are marinated according to this recipe for a long time, they have time to become soft and tender. Frying will take no more than 10 minutes.

Poultry shish kebab recipes

The easiest and fastest kebab to make is made from poultry meat. You can cook chicken kebabs in an electric kebab maker right at home and very quickly; there are recipes for every taste.

Chicken in lemon marinade

Ingredients:

• chicken kebab set 1 kg;
• lemon 1 pc.;
• onions 2 pcs.;
• salt 10 g;
• curry 2 g.

The peculiarity of this recipe is that the meat does not need to be marinated for a long time. 20 minutes is enough. Season the onion, cut into thin half rings, with lemon juice and knead with your hands. Coat the chicken with marinade and add spices. Place the pieces evenly on skewers and cook the kebab for 20-25 minutes.

Diet kebabs in soy marinade

If you have slimming people in your company, they will choose these dietary skewers made from chicken or turkey breast among pork and lamb.

Ingredients:

• chicken or turkey fillet 500 g;
• paprika, ground 2g;
• salt 5 g;
• ground pepper 2 g;
• soy sauce 4 tbsp.

Cut the fillet into pieces, add spices, soy sauce, mix. The meat will marinate in just 10 minutes. Such kebabs have a delicate taste and pleasant aroma, while they contain a minimum of fat.

Chicken in kefir

Thinking about how to cook chicken kebab in an electric kebab maker, I decided to try a kefir marinade. Everything is according to the classic recipe: marinate chicken pieces in kefir with the addition of spices and garlic for 1.5 hours. Provençal herbs add flavor to the dish. The meat was fried for almost 30 minutes, it turned out juicy and tasty.

Chicken kebab with mayonnaise and mustard

Mustard gives the meat a special spicy aroma and softens the harder parts of the carcass, such as drumsticks.

Ingredients:

• chicken legs 1 kg;
• mayonnaise;
• mustard;
• salt and pepper to taste;
• greenery;
• honey 1 tsp;
• lemon 1/3 pcs.

Salt and pepper the prepared chicken legs. We prepare a sauce from mayonnaise and mustard. Grind honey with lemon juice. Mix everything, the marinade is ready. Coat the chicken legs with marinade and leave in the refrigerator for 1.5 hours. Fry the meat in an electric kebab grill for about 30 minutes.

BBQ wings

To prepare crispy wings, you don’t even need to use a wet marinade; they will bake perfectly, preserving the flavor. It is enough to soak the meat in spices and fry it on skewers. Cooking time about 25 minutes or until golden brown. Finished wings are brushed with butter and garlic or served with garlic sauce.

Chicken thighs with mustard and curry

Chicken thighs are the most delicious and meaty part, perfect for frying in an electric kebab. 2 tbsp. spoons of mustard, mixed with 4 tbsp. l. vinegar, add salt and curry. Brush the mixture onto the meat and leave for 30 minutes. The thighs take about 30 minutes to cook.

Chicken hearts with carrots

If you want something unusual and tasty, then a shashlik of chicken hearts in an electric kebab maker is what you need.

Hearts can be fried without marinade - they will cook perfectly in an electric kebab grill, but to give them a special spicy sweet and sour taste, you can use pomegranate juice as a marinade.

Ingredients:

• chicken hearts 500 g;
• carrots 2 pcs;
• pomegranate juice 50 g;
• salt and pepper to taste;
• ground nutmeg 1 rub.

Salt and pepper the prepared offal, add pomegranate juice and nutmeg. The hearts are marinated for an average of 20-30 minutes. Cut medium-sized carrots into slices, 5-6 mm thick. We put the prepared hearts on skewers, alternating with carrot slices. Chicken hearts are cooked in an electric kebab maker for 25 minutes.

Classic barbecue is loved by everyone and is always relevant, but this is not all that can be prepared using an electric barbecue maker.

Mayonnaise marinade

The simplest and yet delicious marinade can be made from mayonnaise and a small amount of spices.

Ingredients:

• champignons – 500 g;
• mayonnaise – 50 ml;
• vegetable oil – 35 ml;
• salt, ground pepper - to taste.

Cooking method:

How to fry mushrooms on the grill

1. Immerse the mushrooms in warm water and let them stand for 2-3 minutes. This will allow the debris and soil to separate. Over time, each fungus is thoroughly washed.
2. If the champignons are large, it is advisable to separate the stems from the caps (the easiest way is to break them off by hand). Medium-sized mushrooms can be left as is.
3. Add Mayo. Its fat content does not matter.
4. Salt the marinade. It is better to add pepper if it is freshly ground.
5. Pour in sunflower oil. Those who love its aroma can be advised to add unrefined.
6. Stir the mushrooms with the marinade until they are completely covered. Leave for half an hour.
7. Place the mushrooms on the grill and roast for about 20 minutes, turning occasionally.

Ready mushrooms are served with fresh herbs, sour cream or garlic sauce. In addition to pepper, you can add other favorite seasonings to the champignons. Oregano, basil, rosemary, dill, thyme, parsley will do.

Seafood and fish in an electric kebab maker

Fish kebab can be prepared very quickly in an electric kebab maker.

Trout in 10 minutes

Salt and pepper the defrosted small trout. Place a slice of lemon and a sprig of dill into the belly.

Place the fish on the skewer so that the sharp edge comes out through the mouth of the fish, then it will be securely fixed.

The fish is cooked in an electric kebab maker for 7 to 12 minutes, depending on the size.

Vegetable dishes

In an electric kebab maker you can cook not only meat, but also a vegetable side dish, salad or appetizer. It’s doubly pleasant when, along with the steaming dish, grilled vegetables appear on the table, tired and reeking of the aroma of barbecue. And while the electric kebab maker is working, there is time to get pickled vegetables or chop a salad of fresh vegetables: cabbage, carrots, celery, onions, peppers, tomatoes, cucumbers and rinse the greens.

Vegetables can be baked in an electric kebab maker by stringing:

• and alternating with main products;
• above or below them;
• on separate skewers.

In the first case, vegetables and meat will exchange aromas and juice. Diet food fans prefer vegetables cooked on separate skewers or placed on top of the meat. This is because dripping fat does not fall on them. But those who like it fatter, on the contrary, will prefer to skewer the potatoes at the very end of the skewer and will not go wrong.

Vegetables are usually prepared by cutting them into rings and pieces. Small potatoes, peppers, eggplants, and zucchini can be fried whole.

Potato shish kebab in an electric kebab maker

This hearty kebab is prepared in several ways:

• as a separate dish;
• with lard;
• with other vegetables.

You can cook different vegetables in an electric kebab maker according to recipes with photos for yourself and your loved ones every day. For example, these.

New jacket potatoes with lard

Cut off the edges of the tubers and string them mixed with slices of fresh, salted or smoked lard. Baking time 15-20 minutes.

Potatoes in a golden brown crust with dill

Marinate peeled potatoes in kefir marinade with garlic and pepper for 0.5-1 hour, bake for 15-20 minutes. The top will have a sour crust, but the potatoes will be tender inside.

Potato and vegetable kebab

Cut the potatoes into 1 cm thick slices and layer with carrot slices, bell pepper slices and thick onion rings. Grease with marinade made from vegetable oil and spices. Baking time for vegetable shish kebab in an electric kebab maker is 15-20 minutes at medium heat.

What dishes can you cook in an electric kebab maker besides shish kebab?

Everyone loves classic shish kebab and is always relevant, but this is not all that can be cooked in an electric kebab maker other than shish kebab.

Lula kebab in an electric kebab maker

Juicy and tasty lula kebabs in an electric kebab maker will not leave anyone indifferent. The dish can be prepared from beef, pork, chicken, lamb and mixed minced meat.

Ingredients:

• minced meat 500 g;
• onion 1 pc.;
• greens: cilantro or parsley 1 bunch;
• lamb or pork mesh, not fatty;
• salt, pepper to taste.

Salt and pepper the meat, add finely chopped onions and herbs. The minced meat needs to be mixed thoroughly. Even in this case, the cradle can fall apart, so the products are wrapped in a fat mesh. The weight of one piece is approximately 120-160 g. Lula kebab is cooked in an electric kebab maker for about 30 minutes, until a crust forms.

Kupaty and sausages

Sausages and sausages are popular because they are convenient and tasty. Sausages cook very quickly in an electric kebab maker; no marinade is needed. The products are completely ready, they just need to be fried, the process takes about 5 minutes.

The kupats take a couple of minutes longer to fry in an electric kebab maker. To cook kupaty in an electric kebab maker, you need to attach and fix the products on skewers, fry until golden brown. Before frying, the sausages can be coated with sauce and wrapped in bacon, securing it with a toothpick.

King prawn and squid skewers

For 1 skewer you will need:

• shrimp 1-2 pcs.;
• squid 2 pieces;
• bell pepper 2 pieces 3x3 cm;
• cherry 2 pcs.;
• chicken fillet 1-3 pieces, 30 g each;
• soy sauce 1 tbsp. l.;
• garlic ½ clove.

Marinate shrimp with garlic and soy sauce along with chicken and squid. Products are marinated for only 5 minutes. Place the ingredients on the skewer one by one, in layers. The cherry tomatoes should be in the middle. The kebabs take 10-12 minutes to cook. Drizzle the finished dish with olive oil and garnish with fresh basil.

Mushrooms in an electric kebab maker

Champignons cook quickly in an electric kebab maker and turn out tasty and rosy.

Ingredients:

• champignons 300 g;
• sour cream 3 tbsp. l.;
• salt 5 g;
• Provençal herbs 1 g.

We marinate small mushrooms in sour cream with spices. 10 minutes is enough. Place the mushrooms on skewers and cook for 15 minutes until golden brown.

Soy sauce based marinade

You can give your future mushroom kebab a little oriental flavor by using soy sauce as the main marinade ingredient.

For 1 kg of mushrooms (oyster mushrooms, champignons) you will need:

How to marinate turkey for barbecue

• 100 ml soy sauce;
• 50 g light mayonnaise;
• salt, ground black pepper to taste.

Wash the mushrooms with water and a handful of flour, dry. Mix mayonnaise and soy sauce in a glass bowl. Salt and pepper. Leave for two hours. Then put the marinated mushrooms on the grill.

Shish kebab on an electric barbecue grill with smoke

Liquid smoke is used in electric barbecue grills to give food a campfire flavor. It has a complex chemical composition, a pronounced aroma and a smoky taste. Used in the production of sauces and sausages.

To cook kebabs with liquid smoke in an electric kebab maker, just pour a little into the cups located at the bottom of the device. You can also add a few drops of liquid smoke to the marinade.

You should know that liquid smoke is not a healthy product, and its use is often not recommended.

For methods of preparing shish kebab on an electric kebab maker with smoke, but without chemicals, read the article “Electric kebab maker.”