Traditionally, kebab is cooked over coals or an open fire, since the main feature of such a delicacy is aromatic smoke and notes of burnt wood. Of course, the traditional dish is very much loved by everyone and is also popular. However, not all housewives have the opportunity to cook meat on the grill; this topic is especially relevant for residents of megacities, where it is impossible to light a fire in their yards. In this case, the ideal option is pork kebab in the oven.

Thanks to a well-chosen marinade, you can create real culinary masterpieces, and for this you don’t have to bother with a barbecue, and in winter you don’t have to freeze in the cold for hours to please yourself with delicious food. Further in our material you can familiarize yourself with different recipes and learn how to cook pork kebab in the oven.

Basic principles of cooking.

To make the dish tasty and juicy, you need to use the freshest meat, preferably with a layer of fat. The main criterion when choosing is the color of the pork and the structure of the meat fibers. It should be a delicate pink shade, soft, not dense.

To prevent the meat from burning or drying out, it is important to make the pieces the same size. The optimal shape of a piece is 5 by 5 cm.

How to make pork kebab in the oven so that it turns out delicious? A good marinade is the most important element of a successful dish. The best ingredients for this are vinegar, wine, lemon, and mayonnaise.

What we love most about barbecue is the spicy aroma of herbs and spices. The following spices go best with pork: ground black and red pepper, thyme, rosemary, turmeric, cumin.

Soy sauce is often added to the marinade - it softens the meat fibers, makes the structure tender and soft, and also gives a special aromatic trail.

There are many devices and accessories for cooking pork kebabs in the oven, for example, skewers, baking sleeves, foil, ordinary glass jars and others.

A simple recipe using soy sauce.

To ensure that the kebab is evenly fried, it is best to imitate the classic cooking method - use oven skewers or skewers. This option is the simplest, nothing will burn on the baking sheet, and the final dish will be as close as possible to the original “charcoal-grilled”.

Ingredients:

  • Carbonate – 1 kg;
  • Onions – 2 pcs.;

For the marinade:

  • Soy sauce – 50 ml;
  • Olive oil – 3 tbsp. spoons;
  • Chili sauce – 1 tablespoon;
  • Ground black pepper, salt.

Cut the carbonade into small pieces of equal size and rinse in cold water.

Peel the onion and cut into rings.

Combine all the ingredients for the marinade in a deep container, then soak the meat in the resulting sauce (at least 2-3 hours).

Thread alternate pieces of pork and onion rings onto skewers or skewers. Place a deep baking tray with water in the oven and distribute the skewers with meat on the sides. Bake at 180 degrees until done (45-60 minutes).

Delicious kebab in a non-standard design.

It's surprising, but an ordinary glass jar can do a good job in preparing flavorful meat. We are all accustomed to using this utensil only as a container for jam, juices, etc. However, you can cook a magnificent, tasty, amazing shish kebab in a jar in the oven from pork! Required set of products:

  • 3-liter glass jar;
  • Pork neck – 1 kilogram;
  • Mineral water – 1/2 cup;
  • Balsamic vinegar – 3 tablespoons;
  • Lemon juice – 2 tablespoons;
  • 2 onions;
  • Spices “for barbecue”;
  • Salt pepper.

In a container, combine lemon juice, balsamic vinegar, mineral water and spices.

Rinse the pork neck in water, cut into small pieces, place in the marinade, and refrigerate for 3-4 hours.

Cut the onion into rings. It can also be marinated, for example in vinegar. Soaked onions go well with meat and help speed up the digestion process.

The three-liter jar must be washed well, checked for chips and cracks, and labels removed, if any.

The length of wooden skewers should be made to match the size of the jar, and string pieces of pork mixed with onions onto them. Place some of the onion rings on the bottom of the glass container.

Place the skewers in a vertical position in the jar, cover the neck with foil. Place the jar of kebab exclusively in a cold oven and gradually heat it to 180 degrees. Cook the dish for 1.5 hours, after the allotted time, gradually cool the oven (you can open the door slightly), then remove the kebabs.

Cooking meat in a sleeve is an easy way to prepare shish kebab.

This recipe will fit perfectly into the life of those who value time, but at the same time love to eat delicious food. Pampering yourself with a meat delicacy is very simple, and most importantly, quick. Our next recipe for baking shish kebab in the oven in a sleeve will help you with this. For this you will need:

  • Pork neck – 1 kilogram;
  • Onions - 3-4 pieces;
  • Table vinegar - 2 tbsp. spoons;
  • Lemon juice – 3 tbsp. spoons;
  • Sugar – 3 teaspoons;
  • Barbecue seasoning;
  • Salt.

Peel two onions, chop them into half rings, and in a deep bowl mash them vigorously with salt and pepper until juice forms.

Cut the pork flesh into small equal pieces, mix with the onion and leave to marinate for 2-3 hours.

An hour before baking, cut the remaining onions into rings, pour boiling water over them, add vinegar, sugar, salt, and lemon juice. Stir and set aside.

Cut the required length of the sleeve, tighten 1 end with a special clip. Place the pickled onion at the bottom of a plastic bag, spread the meat over it, and secure the second hole. Make several small holes in the polyethylene.

It is advisable to do the process of putting food into the sleeve immediately on a baking sheet so that the onion cushion remains at the bottom. To prevent food from burning, you can place 1 layer of parchment under a plastic bag.

Cook the kebab in the oven at t=200 C for 1-1.5 hours.

Recipe for pork shish kebab in the oven with pineapples.

This treat is unusual in its own way, thanks to the combination of meat and fruit, but this is where its highlight lies.. Necessary products:

  • Pork pulp – 700 grams;
  • 2 small onions;
  • Soy sauce – 2 tbsp. spoons;
  • Lemon juice – 2 tbsp. spoons;
  • Honey – 1 tbsp. spoon;
  • Canned pineapples – 1 can;
  • Spices “for barbecue”;
  • Salt to taste.

Cut the pulp into pieces measuring 5*5 cm, peel the onions and chop into rings.

Soak the pork in a marinade of soy sauce, honey, lemon juice and spices. The marinating period is at least 3-4 hours.

We string pieces of pulp onto bamboo sticks, alternating with pineapples. Place the skewers on the grill, bake the kebab at 180 C for 45-50 minutes. During the cooking process, it is advisable to turn the kebabs 1-2 times so that the crust browns evenly.

We have described how to cook pork shish kebab on skewers in the oven; we hope that you will like and remember this baking method.

Pork shashlik in the oven photo recipe.

Many lovers of meat dishes experience gastronomic ecstasy just from the mere mention of kebab. We offer you a non-trivial recipe using pomegranate juice - it will be very tasty!

  • Pork tenderloin – 700 grams;
  • Pomegranate juice – 1 glass;
  • Onions – 2 pieces;
  • Fresh greens (parsley, green onions);
  • Ground black pepper;
  • Spices “for barbecue”;
  • Salt.

Cut the meat into desired pieces, rinse in water.

Grate one onion, chop the other into rings.

Salt and pepper the pork, add spices, then add grated onion. Finally, pour pomegranate juice over everything and put it in the refrigerator for several hours or overnight.

We string the marinated pieces and onion rings onto bamboo skewers, distribute them on the sides of the baking sheet, then send them to bake in the oven for 40 minutes. For the first 20 minutes, it is better to cover the pan with foil so that the meat is soft and tender. If there are any excess onions left over during the cooking process, place them on the bottom of the baking sheet. This will saturate the meat with an even more pleasant aroma.

Thanks to marinating in pomegranate juice, the pork turns out surprisingly juicy, with pleasant sweet and sour notes. The crust takes on a captivating pinkish-red hue, and the aroma will excite your appetite!

When serving, do not forget to decorate the dish with chopped herbs. Bon appetit!

Pork tongue in beer “Czech style”.

The Czech Republic is famous for its excellent beer and delicious dishes using the foamy drink. When roasting, the pork is soaked in the intoxicating spirit, which gives it a unique taste and aroma. The original recipe for cooking pork shashlik in the oven on skewers is given below.

Required Products:

  • Pork tongue – 800 grams;
  • Light beer – 300 ml;
  • Green apples – 2-3 pcs.

For the marinade:

  • Grainy mustard - 1 tbsp. spoon;
  • Soy sauce – 4 tbsp. spoons;
  • Korean carrots – 100 grams;
  • Dill – 2-3 sprigs;
  • Juice of ½ lemon;
  • Mayonnaise – 2 tbsp. spoons;
  • Salt, pepper, spices to taste.

In a deep bowl, combine all the ingredients for the marinade. Cut the tongue into large pieces, mix thoroughly in the sauce, put in the refrigerator for at least 12 hours, and preferably for a day.

Divide the apples into quarters. Thread food onto skewers so that there are pieces of apples on the edges. Place the preparations on a baking sheet, the bottom of which should be filled with beer. It is important that the tongue does not touch the surface of the intoxicating drink, that is, the apples should serve as a kind of support.

Sprinkle the kebabs with a mixture of salt and pepper and bake in the oven at 200 degrees for about 1.5 hours.

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.

Hi all. In this review, I will tell you how to cook pork shish kebab on skewers in the oven so that it comes out as tasty, soft and juicy as cooked over a fire.

The shish kebab recipe cannot be classified as a year-round dish, because... To prepare it, you need not only food, but also suitable weather conditions conducive to culinary feats. And in our region the weather is seasonal, from May to October. Therefore, when you want to pamper yourself with a tender kebab during the off-season, you can cook it at home without going outside.

There are many options for preparing it in the oven: in foil, a bag, a jar... I want to tell you about the most successful method - on skewers. And although this is homemade kebab, it is closest to the traditional method on skewers on the grill.

To obtain an excellent result from the dish, certain subtleties must be observed.

  • To prevent the food from drying out, the meat should have layers of fat, or a slice of lard should be strung through each piece. It should cook no more than 20-25 minutes.
  • To preserve the juice in the meat, kebab should be baked only at a high temperature of at least 250°C.
  • During cooking, the skewers must be turned over and basted with marinade every 5 minutes.
  • Wooden skewers are pre-soaked in water to prevent them from burning. And if iron skewers fit in the oven, then you can use them.
  • Always marinate foods: chicken - 2 hours, pork and beef - 8, lamb - 4.
  • To feel the real aroma of a fire from your food, you can use liquid smoke: 2 tsp. for 2 kg of meat.

Ingredients:

  • Pork pulp – 1 kg.
  • Pork lard – 200 grams.
  • Onions – 2 pcs.
  • Table vinegar – 3-5 tbsp.
  • Salt and pepper - to taste.
  • Bay leaf – 3-4 pcs.

Shish kebab in the oven on skewers, recipe

Wash the pork and dry with a towel. Cut off films and cores. Cut into pieces 4-5 cm in size.

Peel the onion, rinse and cut into rings 8-10 mm thick.

Place pork and onions in a marinating bowl.

More delicious recipes on the blog:

Add bay leaf, ground pepper and any spices. I decided to also add ground nutmeg.

Pour in vinegar and mix well. Instead of vinegar, you can use mayonnaise, ketchup, kefir, yogurt and other marinade sauces.

Cover the blow-outs with a lid or film and leave in a cool place for 8 hours.

After this time, soak the wooden skewers in water for 30 minutes, and cut the lard into 5-7 mm slices.

Thread foods one by one onto skewers: an onion ring, a piece of meat, a slice of lard, etc.

Place the skewers on a baking sheet with high sides or on a wire rack, i.e. The pork should not come into contact with the bottom of the pan; it should be fried with hot steam on all sides.

Preheat the oven to 250°C and bake the pork for 20-25 minutes closer to the spiral. Every 5-7 minutes, turn it over and water it with the brine that remains from marinating. Serve the dish immediately after cooking.

If you bake meat on a wire rack, place a baking sheet underneath it, onto which the juice will drip. Also, if you wish, you can put it on this baking sheet, which will be baked and soaked in meat marinade.

Today we learned how to cook pork shish kebab on skewers in the oven. Using the same recipe, you can cook shish kebab over a fire from any other type of meat.

Bake pork shish kebab in the oven at 200 degrees.

Bake pork shish kebab in a multicooker on the “Baking” mode.

Bake pork kebab in an air fryer at 230 degrees.

How to bake pork kebab

Products for barbecue
Pork (ham) - half a kilo
Onions - 2 small heads
Homemade mayonnaise - 2 tablespoons
Salt - 1 teaspoon

Food preparation
1. Cut the meat into pieces with a side of 2 centimeters.
2. Peel the onions and cut into rings.
3. Place the onions in a saucepan, mash them a little with your hands so that they release juice. 4. Sprinkle the onions with salt. 5. Add kebab and mayonnaise to the onion, mix well. 6. Cover the kebab and put it in the refrigerator for 12 hours, stir the meat every 4 hours.
7. Thread the kebab with onion rings (between 2 pieces of kebab - 3-5 onion rings) onto skewers or skewers.

Baking in the oven
Preheat the oven to 200 degrees. Place a baking sheet in the oven on the bottom level and a wire rack on the middle level. Grease the grate with vegetable oil using a brush. Place skewers with shish kebab on the grill with a slight indentation from each other. Close the oven and turn the kebab skewers every 10 minutes.

Baking in a slow cooker
Place the marinated kebab into the multicooker container. Set the multicooker to the “Baking” mode and stir the kebab halfway through cooking.

Baking in an air fryer
Cover the bottom of the air fryer with foil, place the kebabs on the grill, cook for 30 minutes at a temperature of 220 degrees. Rotate the skewers every 5 minutes.

Fkusnofacts

To have pork kebab juicy, after each turning of the kebabs in the oven, you can sprinkle the meat with mineral water, beer or wine; You can place a bowl of water on a baking sheet.

For mitigation kebab, when stringing meat, you can string a piece of lard next to each piece of meat. The taste will be more smoky.

Part of the onion to taste can be replaced bell pepper, eggplant or zucchini.

Great for barbecue will do soy sauce, tomato sauce, mayonnaise.

- Serve pork kebab at home with mashed potatoes, fresh vegetables, marinades and pickles, fresh herbs.

To make it easier wash the baking tray from drops of kebab fat, you can first cover it with foil.

- For aroma You can put a few shish kebab chips on a baking sheet.

Barbecue in nature - this is the dream of everyone who gets out of the house for a 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 recipes like these. 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!

It depends on everyone, but we like the most baked kebab in the oven from pork. The smell of fried meat, crispy crust, juiciness, softness: that's all about it. This dish can become the main dish at a holiday or family celebration. Of course, you shouldn’t underestimate other types of meat either, so below we will describe how to fry shish kebab in the oven from chicken and beef fillet. It is known that all “slippers” have different tastes and colors, so everyone chooses what they like personally.
An oven with convection instead of a fire, and the result is almost the same - tasty, aromatic pork, the only thing is a little less smoke. But there is also a plus: you can add the side dish at the same time! You need to thread the meat onto regular metal skewers or bamboo skewers, see what you have available and what is convenient for you.
Or you can make shish kebab without additional equipment, simply placing it on top of an onion or other vegetable bed.
This will only have a positive effect on the taste! We recommend you try it!

Required Products:

  • pork meat – 1 kg;
  • white onions – 2 pcs;
  • lemon – 0.5 pcs;
  • sunflower oil;
  • salo;
  • spices to taste;
  • salt to taste.

Cooking pork kebab at home is not a painstaking task, and for the best taste it is better to choose fatter pieces of meat, for example, the neck part. The fat content of the meat will disappear, and the taste will become more tender and much juicier. If you take the lean part of the pig, then there is a chance that the kebab will come out dry and stringy. You need to bake meat at high temperatures of about 240-260 degrees Celsius, so preheating the oven is mandatory.

How to cook shish kebab at home:

  1. We cut the meat into small pieces, about 4-5 cm, if you plan to put them on skewers or skewers. Try not to make the pieces vary too much in size, otherwise they will bake unevenly.
  2. For greater juiciness, we need onions and their juice, so we cut them into small rings or half rings and press them well to release the juice.
  3. Transfer the onion to the meat, mix and pour in any vegetable oil suitable for frying: sunflower, olive or mayonnaise.
  4. Spices, where would we be without them!? The main bouquet of aroma and taste is created thanks to them. You can take completely different ones, any that suit you and like them. I use black pepper ground in a mortar, basil and barbecue seasoning. They go best with meat dishes.
  5. We take a lemon and squeeze it thoroughly into the meat, and chop the rest and also put it together. Additionally, there is no need to use vinegar; lemon and onion juice perform its function wonderfully. Sometimes, however, it is worth using it if you doubt the freshness of the meat, or if it is tough and bad.
  6. For excellent marinating, it is better to keep the meat in the marinade for 1 to 3 hours, but half an hour will also be enough if you are in a hurry.
  7. Add salt at the end of the marinating process, and mix everything thoroughly.
  8. If you are skewering, you can start right away, but with wooden skewers you need to do special preparation. To prevent them from starting to burn and smoke inside the oven, pre-soak them in cold water for half an hour.
  9. Shake the meat off the onions and thread onto skewers or skewers.
  10. Lard or vegetables, strung alternately with meat on a skewer, give it additional softness and juiciness. Therefore, if you have chosen lean varieties of pork, thread it in the following order: lard first, then meat, and so on, ending with lard. Do the same with vegetables. By the way, you can take different ones (tomato, bell pepper, olives, black olives). The beauty of serving these skewers is guaranteed.
  11. Place a baking sheet with onions in an oven preheated to 240-260 degrees (choose the temperature depending on the power), remove the lemon. Place skewers with meat directly on top of the onion and turn on the timer for 30 minutes.
  12. When preparing shish kebab on the grill, we often turn it, sprinkle it with water or marinade, and the same must be done with kebab in the oven. Turn it over and water it every 10-15 minutes.
  13. At the end of cooking, it needs to be thoroughly fried so that the meat looks the same as when cooked over the coals. Lift the skewers from the onions and place them on the sides of the pan so that there is no contact with the onions, turn on the grill mode and give it another 5-10 minutes to fry. Don't leave it on too long to avoid drying it out!
  14. Ready! Decorate and serve with onions! Everything will be eaten.

Option 2. Pork kebab in the oven on a baking sheet in a sleeve and on an onion bed

This recipe for barbecue in the oven is practically no different from the real thing! The special feature is the spicy marinade and onion bed.

You will need the following products:

  • pork neck – 2 kg;
  • medium bulbs – 8 pcs;
  • natural honey – 1 tbsp;
  • tomato paste – 2 tbsp;
  • soy sauce – 4-5 tbsp;
  • dry garlic;
  • chopped coriander;
  • salt.

Preparation of ingredients:

  1. We start with the meat: wash it, wipe it dry from excess moisture with paper towels, cut it into large pieces (this will be juicier). If there are veins, chop them. Place in the bowl in which you will marinate.
  2. Marinade: combine and thoroughly stir natural honey, paste, sauce, add garlic, coriander and salt. Don't go wrong with salt; keep in mind that soy sauce is very salty. Take dry garlic, it smells much nicer and more appetizing. The first highlight of this recipe is the basis of this spicy marinade.
  3. Pour the marinade into the meat, mix thoroughly by hand, roll each piece on all sides in this mixture. Leave it to soak in the cold. For an even better result, you can cover the meat with a plate or film and press it down with something heavy; the weight will release the juice and marinate the meat more thoroughly.
  4. Onion pillow: peel, cut into half rings, sprinkle with 1 tablespoon of salt, 2 tablespoons of sugar, pour in 2-3 tablespoons of vinegar, distribute evenly over the container and pour boiling water on top so that the entire onion is covered with marinade. Soak the onion for 20 minutes and drain the liquid through a colander. The onion will acquire an interesting sweetish-sour taste, and all the bitterness will disappear. The bed of pickled onions is the second highlight of this magnificent dish. It is this that creates the richness of the taste of the kebab in the sleeve, baked in the oven.
  5. We form a bag: pour the onion into the sleeve, spread it 1-1.5 cm thick, lay pieces of meat on top (preferably in one layer), and tie it around the edges, place the sleeve on a baking sheet and bake for about an hour at a temperature of 180-200 degrees. The bag will inflate like a ball during cooking, don’t worry, that’s how it should be. Just be careful and careful when you cut it! You need to cut from the top in the middle, without touching the bottom layer, and slightly on the sides. Do not allow the separated mixture to spill into the mold.

Option 3. Pork shashlik in the oven in a jar

Sounds intriguing? And most importantly, no special preparation is required. The positive aspect of this method of cooking barbecue, in contrast to the real one, is the speed of cooking and the absence of hassle of collecting sticks for the fire, holding coals and smoke that blows in different directions in a restless wind. So we don’t care about bad weather!

A detailed description of the cooking steps is recorded on video, so watch it and get started!
Please note that you need to add a small amount of water to the jar so that the kebab comes out juicy, soft and tender, and not like a wooden cracker. You can brown the meat at the end of cooking, after draining the excess water.
And don't worry about the jar bursting under the heat. This will not happen if you gradually heat the oven along with the jar.

Option 4. Particularly tender kebab in the oven on chicken breast skewers

And again, the marinade is the main link in the ideal taste and wonderful aroma of baked meat. The kebab looks golden and very appetizing thanks to the seasonings that are present in its composition.
For each meat and depending on the processing temperature of the product, you need to choose a suitable marinade.
If you want to learn more about marinades, check out the list.
Chicken legs, wings, breast - everything will work, but we choose breast.

How to cook shashlik in the oven on skewers? The process for cooking chicken breast is as follows:

  1. products;
  2. pickling;
  3. baking.

Products:

  • chicken fillet - 3-4 pcs;
  • red and yellow bell peppers – 1 pc. each;
  • onions – 1-2 pcs;
  • mayonnaise;
  • salt;
  • a mixture of seasonings for chicken, which includes: turmeric, paprika, ginger, garlic, Roman cumin, fenugreek, black pepper, red pepper, allspice, cloves, cinnamon and cardamom, sugar.

Marinovka:

  • wash the breast, dry it, cut into cubes;
  • coat thoroughly with mayonnaise and seasoning, cover with a lid and keep in the refrigerator overnight. 2-3 hours will also be enough.

Baking:

  • Wash the vegetables, peel them and also cut them into cubes so that they are all approximately the same size.
  • We pierce skewers soaked in water through the meat, then the pepper, then the onion, and so on in a circle, ending with the meat.
  • Line a baking sheet with parchment paper, place the prepared skewers on top and place in an oven preheated to 180 degrees for 30-40 minutes.

At the end of 40 minutes, your kebab is ready! And the smell is such that it is impossible to resist! Enjoy your culinary skills!

Option 5. Homemade veal shish kebab on skewers

The last recipe in this article, but by no means the last in terms of taste, is shish kebab made from beef meat, or rather from veal meat, since veal cooks faster and is much softer.

Some practical tips for choosing:

  • The marinating time for veal and beef varies significantly. For the first, you need only 2-4 hours, and for the second, you need to insist for more than 10. Therefore, make your choice taking this fact into account.
  • The softness and veininess of the meat also differs; naturally, the younger it is, the more tender it is.
  • The smoky flavor can be achieved by using lard in cooking. The smell will be subtle, but will add sophistication.

How to make shish kebab in the oven? We will need:

  • veal meat – 1.5-2 kg;
  • fresh lard – 1 kg;
  • onions – 1 kg;
  • spices to taste;
  • lemon – 1 piece;
  • vinegar;
  • salt.

Cooking steps:

  1. Cut the meat into equal pieces of 3-4 cm, simultaneously removing all veins, films, cartilage, etc.
  2. Cut the lard in the same way.
  3. Transfer the meat and lard into a container for marinating; it is advisable to use ceramic dishes, but glass can also be used.
  4. Grind the onion in a meat grinder or blender and combine it with the slices.
  5. Add all your chosen spices, lemon juice and vinegar.
  6. Mix everything very thoroughly, cover and leave to marinate for 2-4 hours in the refrigerator or other cold place.
  7. Soak the skewers in water and string lard onto them first, then marinated meat, the last should be lard again.
  8. There's just a little bit left to do. The form must be wrapped in foil and additional pieces of lard placed on it. At high temperatures it will melt and burn, which will give it its specific smell and taste, reminiscent of the smell of a fire.
  9. Our meat preparation needs to be placed on a greased grate with vegetable oil and placed on top of a baking sheet with lard. Bake for the first 5-10 minutes at a temperature of 200-220 degrees Celsius, then turn over and cook until the desired result is achieved.
  10. And the best part is the presentation! The best companions for meat are fresh or baked vegetables and herbs, so cut tomatoes, cucumbers, peppers, garnish them with green onions, parsley, fresh basil and salad and run to the table! I'm sure you'll want more! Bon appetit!

We looked at 5 options for how to cook shashlik in the oven that is aromatic, tender, juicy, and just as tasty as roasted over a fire. Therefore, never be upset if the weather does not correspond to your plans. Of all the recipes considered, you will definitely like some of the pork, chicken, and maybe veal. The choice is yours! All recipes are amazing and personally tried.
Finally, I would like to wish you always good weather and pleasant surroundings! Go out into nature more often and fill yourself with vital energy with delicious kebabs! Well, in all other cases, the oven is a wonderful companion!