To please your household with a fragrant, tasty, tender piece of meat, it is not necessary to relax in nature. Juicy shish kebab will turn out in the oven. Moreover, it is not much, will be inferior to cooked over the fire.
Recipe content:
- Oven Shish Kebab Tips
- Additional nuances of cooking barbecue in the oven
- Ingredients
- Step by step cooking
- Video recipe
Of course, there is no equal to the baked barbecue on the grill. But if you can't go on a picnic - arrange a sortie on the balcony, and bake a kebab in the oven! Any housewife can handle this recipe, even with a little culinary experience. Although the recipe for this kebab is not much different from the one baked on the grill, there are still certain tricks for its preparation.
Oven Shish Kebab Tips
The main problem with homemade kebab in the oven is that it often turns out to be overdried. To prevent this, you need to know some tricks.
- The meat should be thinly streaked with fat, such as pork neck. The fat will melt and retain all the tenderness and juiciness of the meat pieces.
- Shish kebab should be baked in a high heat of about 250 degrees, closer to the heating spiral and, most importantly, in a preheated oven. From the high temperature, a crust forms on the surface of the pieces, which keeps the juice inside the meat.
- Every 5-10 minutes, simulate charcoal grilling. Rotate the skewer, make sure that the meat does not burn, and pour water or marinade over it.
- In order not to overdry the kebab, it is cooked no more than 20-25 minutes.
Additional nuances of cooking barbecue in the oven
- Use fresh meat (beef, pork), peeled from films or skin (chicken). Frozen meat, defrost for a long time in the refrigerator.
- Be sure to marinate the meat. Chicken 2 hours, pork or beef - 8-10, lamb - 4.
- Use real metal skewers, as they will not burn during cooking, unlike wooden sticks. Assuming their size fits in your oven, of course.
- If you still use wooden skewers, then soak them in cold water for 30 minutes in advance. This will prevent them from burning. In addition, a shish kebab cooked in the oven on skewers, at least a little, but still saturated with a woody smell.
- To prevent the meat from sticking to the wire rack, brush it with vegetable oil.
- Caloric content per 100 g - 185 kcal.
- Servings - 6
- Cooking time - 30 minutes for prep, 8 hours for marinating, 25 minutes for baking
Ingredients:
- Pork - 1.5 kg
- Onions - 3-4 pcs.
- Lemon - 1 pc.
- Bay leaf - 3-4 pcs.
- Vinegar - 100 g
- Salt to taste
- Ground black pepper - to taste
- Nutmeg - 1 tsp
Cooking kebabs in the oven
1. Wash the meat, dry it with a paper towel, remove the film with veins and cut into pieces, like on a regular kebab.
2. Place the meat in a convenient marinating container.
3. Peel the onions, wash and cut into rings about 1 cm thick. If you cut them thinner, they cook faster than meat and simply burn.
4. Add the onion to the marinating container with the meat.
5. Season the meat with nutmeg, salt, black pepper and bay leaves.
6. Add vinegar and stir the meat well.
7. Wrap the meat container with cling film or cover and leave to marinate for 6-10 hours.
8. After this time, alternately string the meat and onions on the skewers, which are placed on a baking sheet. On a baking sheet, the meat does not touch its bottom and cooks evenly, moreover, it does not stick. The main thing is that there is a suitable size of skewers and a baking sheet. Otherwise, place the meat on a wire rack, lightly grease with vegetable oil.
9. Heat the oven to 250 degrees and only then send the kebab to bake for 25 minutes. In the process of cooking, turn it over several times and pour the marinade in which it was marinated. I add a little lemon juice to this marinade, which gives the kebab a special piquancy. If you do everything right, then your homemade kebab will turn out to be successful, juicy and with a wonderful golden brown crust.
See also a video recipe on how to cook barbecue in the oven.
