Quick barbecue in the oven. Pork skewers in the oven

1. For barbecue, choose fresh pork, beef, chicken or lamb without skins and films. But small layers of fat are welcome: they will make the barbecue juicier.

2. Do not cut the meat into too small pieces, otherwise the kebab may turn out dry. The ideal size of meat cubes is about 3–5 cm.

3. In order for the finished meat to be juicy and fragrant, it must first be marinated. Here are some great marinade recipes:

4. Smoke flavor can be achieved with liquid smoke. It can be added directly to the marinade, poured into a baking sheet if you cook shish kebab on skewers or in a sleeve, or at the bottom of a jar. For 1 kg of meat, use 1 teaspoon of liquid smoke.

How to cook barbecue on skewers

Shish kebab on skewers turns out to be almost as fried and juicy as shish kebab from the grill.

Ordinary skewers will hardly fit in the oven, so use wooden skewers as an alternative. To prevent them from catching fire, soak them in water for 20-30 minutes just before cooking the kebab.

Then thread the marinated meat onto the skewers, not too tightly. You can alternate slices with onion rings from the same marinade or with other vegetables, such as tomato or bell pepper slices.

Skewers with meat can be laid out directly on the wire rack in, placing a baking sheet under it so that excess juice flows there. Or put them on a narrow baking sheet or form so that the ends of the skewers are located on the edges of the dish. It will turn out a kind of mini-barbecue.

In both cases, it is better to cover the baking sheets with foil so that you do not have to wash them for a long time later.

Chicken skewers in the oven should be cooked at a temperature of 200 ° C, and shish kebab from other meat - at 230–240 ° C. Due to the strong heat, the meat will be covered with a golden crust, and inside it will remain juicy: the liquid will not evaporate from it.

Put the kebab in a preheated oven for 20-30 minutes. It may take a little longer, depending on the type and freshness of the meat.

Periodically turn the meat over and baste it with water or the remaining marinade. You can check the readiness of the kebab by cutting the meat a little. It must be well baked.

How to cook barbecue in a jar

Barbecue from a jar smells incredibly delicious and it turns out very juicy. It will not be as fried as a regular barbecue. But if you really want to make a delicious crust, then after cooking you can fry the meat in a pan.

Pieces of meat in the same way as in the first method, put on skewers. Then put them in clean, dry jars with a volume of 3-5 liters. The size of the jar will depend on the length of the skewers and the number of skewers. No more than five skewers will fit in one jar.

For a richer flavor, you can put pickled or fried onions on the bottom.

Seal the necks of the jars and make a few small punctures in it. This is necessary so that excess steam can escape from the jar.

You need to put the jars in a cold oven, otherwise, with a sharp temperature drop, the glass may burst. Then set the temperature to 200 ° C and leave the meat for an hour.

After that, turn off the oven, but do not open it and do not remove the jars for about 15-20 minutes. Again, due to the temperature difference.

When the jars have cooled slightly, gently wrap each jar with a dry towel and remove from the oven.

As already mentioned, it is able to give the meat an incredibly appetizing flavor. Now imagine what it would smell like if you used a lot of onions.

4-6 large onions are enough for 1 kg of meat, but you can take more. Cut the onion into half rings, put in a colander and pour over with boiling water to remove the bitterness. Then add 2-3 tablespoons of vinegar, 1-2 tablespoons of sugar, salt to taste and a few tablespoons of water to it. Leave the onion to marinate for an hour.

Then put the onion in the roasting sleeve and spread over almost the entire length. Put the marinated meat on top, without mixing it with onions. Tie up the bag and poke a few holes in it.

Place a baking sheet in an oven preheated to 220 ° C for an hour. And to make the kebab fried, cut the sleeve and leave it in the oven for another 20-30 minutes.

The kebab in the sleeve turns out to be fragrant and well baked. However, it will not be covered with the same crust as meat cooked on the grill.

Barbecue in nature - this 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. Stove oven is the best help for such recipes. Yes, and kebabs in it are obtained almost like on the grill, toasted, juicy. It is a pity that without the aroma of smoke. 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 barbecue in the oven on wooden skewers. To do this, they need to be soaked for half an hour in water, then greased with oil. (from any kind of meat!) We put on a skewer, between them we put pieces of lard for juiciness of the meat.

The next step is to line the bottom of the baking sheet with foil, randomly lay out pieces of lard on it. They will be useful to us for dousing the kebab itself with smoke when the fat is rendered.

Put the skewers on the rack. We put the grate on a baking sheet and put 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 do not want to do this, set the temperature in the oven to 200 degrees, the kebabs will be browned on all sides anyway.

Shish kebab in the sleeve

Shish kebab can also be cooked in the sleeve. To do this, lay the skewers with meat in it, only so that they do not touch each other. We spread 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 the skewers need to be taken out of the sleeve and laid out on the wire rack. Under the grate there should be a baking sheet to receive the juice from the meat. On a baking sheet, by the way, you can pour some water and liquid smoke. Turn on the grill for 20 minutes and fry the skewers on it until golden brown.

The second way to cook kebabs in the sleeve is without skewers. We lay out the marinated meat in a sleeve on a pillow of pickled onions. We tightly close the sleeve, pierce it from above in several places.

Lay out on the opposite side. 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!

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

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

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

Quick Recipe

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

Required Ingredients:

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

Cooking time (active): 60 min.

Calories per 100 g: 240 kcal.

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

Pork skewers in the sleeve in the oven

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

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

Ingredients:

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

Active cooking time: 60 min.

Calories per 100 g: 249 kcal.

Cooking:

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

Cooking in an unconventional way - in the bank

Experienced chefs advise everyone at least once in their life to try to cook such an amazing dish as pork skewers in a jar. This cooking method differs from the others in that the meat is baked gradually, in its own juice and without the use of excess fat.

It, as well as possible, is saturated with the aroma of spices, onions and smoke (due to the use of liquid smoke in this recipe).

By the way, the “jelly” that is formed in the jar after cooking such a barbecue can later be used when cooking, for example, boiled potatoes or pasta - try it, it will be very tasty!

Required Ingredients:

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

Cooking time: 1 hour

Calories per 100 g: 257 kcal.

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

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

Recipe for pork skewers in foil in the oven

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

Cooking Ingredients:

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

Cooking time: 50 min.

Calories per 100 g: 235 kcal.

Cooking steps:

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

How to make delicious sauce for homemade barbecue

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

tomato

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

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

Pepper Sauce

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

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

Bon appetit!

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

Shish kebab, very similar in smell, taste, can be made in an ordinary oven. At the same time, of course, avoid any burning and unnecessary odors in the apartment. It is only important to clearly observe certain conditions - and everything will work out. For business?
So, the first condition is, of course, meat. Lamb or young pork is best suited for our apartment barbecue. But veal will do, whatever I say about beef. But this is a matter of taste and the ability to choose the appropriate parts of the carcass. Of course, as for any "normal" barbecue, the meat should not only be steamed, but well ripened. As for the parts of the carcass, where it is preferable to cut this meat, I will say this: the best lamb pulp is on the back (thigh), and in the upper part. The same goes for pork. But from veal it is better to take tenderloin (the one inside the carcass, under the costal-vertebral part) or the pulp from the rump (upper part of the back).
The second important condition is the presence of a small piece of fat tail or fresh lard. "Small" - this means that a piece by weight should, of course, be less than the weight of the pulp.
The third condition: the meat, before cutting, must be cleaned of films, veins, tendons. We cut the pulp itself into small pieces, no more than a walnut, trying to make the pieces approximately the same in size. Even finer cut the fat. It (by the number of pieces) should be about the same as the meat.

Place the chopped meat and lard in a spacious bowl and rub the onion into the bowl at the rate of one onion per pound of meat.

As soon as the onions are rubbed, we proceed to marinate the meat, as for ordinary kebabs. That is, lightly salt and pepper with red pepper, add a pinch of ground cumin and a pinch of ground coriander seeds, a couple of pinches of turmeric, slightly sprinkle the meat with vinegar in order to give the kebab a specific flavor, and squeeze the lemon. It is possible, and sometimes necessary (when it comes to any kind of “vinegar” from a nearby stall), to get by with just a lemon.

Then mix the meat well, cover the bowl with a lid and leave to marinate for at least an hour, while starting to preheat the oven.
While the oven is heating and the meat is marinating, you can start serving the dish for the future barbecue. First of all, you will need to prepare the onion. To do this, cut a couple of onions into thin rings, wash them several times in cold water, add finely chopped greens, a little pepper and a little lemon juice.

Along the way, I recommend preparing a sauce for dipping the finished kebab. You will like it much more than any ketchup. It is done relatively quickly and simply. Finely chop a few good ripe tomatoes, place them in a suitable frying pan or in a steel ladle, add a pinch of salt, a pinch of granulated sugar, a pinch of hot red pepper and about a tablespoon of vegetable oil.

We put on the burner with a moderate temperature and, stirring with a spatula, simmer for 8-10 minutes. Add a couple of teaspoons of good tomato paste (carefully study the composition on the label). If there are ripe ground tomatoes brought from the southern regions, which, however, is possible only in the season, we do without tomato paste. Even a very good one.

Simmer for another 5-7 minutes, level the sauce with sugar-salt-pepper and mix in finely chopped cilantro and a couple of garlic cloves crushed with a special tool. This, by the way, is one of the rare cases when it is recommended to grind garlic in this way, since the sauce is also a certain consistency.

Immediately remove the sauce from the stove and put it in the cold to cool.
Now it's time for the barbecue. Marinated meat is best strung on bamboo yakitori skewers, as the skewers are unlikely to go into the oven.
The fourth important condition: when stringing a piece of meat on a skewer, it must alternate with a piece of lard, and it will be necessary to finish the stringing with a piece of lard. It is not worth stringing the pieces very tightly.

We will bake kebabs on the grill. But before putting them on the grate, we will prepare the baking sheet accordingly, which should be located directly under the grate. To do this, we fasten a couple of sheets of foil, cover a baking sheet with it and randomly place several pieces of thinly sliced \u200b\u200blard on the foil. This is the fifth important condition.

Now you can put the grate on a baking sheet, put the kebabs on it so that they do not touch and push this whole “construction” into the oven, which should be heated to 250 degrees.

And now, my friends, pay attention! As the frying progresses, juice will begin to drip from the kebabs onto the foil, then the lard will melt. The top of the kebabs will begin to bake intensively, while the bottom, due to the reflective features of the foil, will lag behind this intensive baking. The lard gradually spreading over the foil, which we previously laid on it in thin pieces, will restrain the “premature” smoking of fat dripping from the kebabs. This is exactly what we need, because as soon as the top is golden, we turn the kebabs over once with the fried side down and wait for the moment when, finally, the fat on the foil gives smoke. It will happen quickly enough. As soon as the fat gives off smoke, both the grill with kebabs and the baking sheet with foil will need to be removed from the oven.
Ready kebabs can be put on a dish, abundantly covered with prepared onions. Everyone adds other vegetables and herbs at their own discretion. Oh, and don't forget the homemade sauce.

Some useful recommendations - given that the ovens are different. In electric stoves, the ovens of which are equipped with lower and upper heaters, it is better to place the baking sheet at the middle level of the oven and at the final stage of frying, it is advisable to turn on the convector to quickly brown the meat. In gas ovens, the baking sheet should be placed on the very top. Some gas ovens are equipped with an electric grill that turns on when the gas is turned off. In this case, it is better to put the baking sheet lower, and at the final stage, rearrange it briefly under the grill. It is also desirable, no matter which oven, after 10 minutes after the start of frying, put a ladle of hot water on the bottom of the oven for a short time (for 5-7 minutes). This technique will not allow the meat to dry out.
Bon appetit!