Ready barbecue in the oven. Pork skewers in the oven - in a sleeve, in a jar, on skewers

Shish kebab in the oven is a great alternative to a dish on open fire in winter, when we rarely go out into nature. Fragrant, melting pieces of poultry, pork, beef will turn out juicier if you remember a few tricks. We will tell you how to quickly, without hassle, cope with cooking barbecue.

Pork skewers on a baking sheet

The easiest way to cook barbecue in the oven is pork: it is fried for a few minutes, and it emits a fantastic aroma that is in no way inferior to traditional dish Outdoors. It is best to use a pork neck, but even the layer turns out incredibly juicy if you marinate it in vinegar beforehand. True, the layer is suitable only for those who are not afraid of extra calories.

For cooking we need:

• a good piece of fresh meat (neck) - 1 kg;
• onion- 2 pcs.;
• vinegar or juice of two lemons;
• mineral water with gas - 1 tbsp.;
• salt, pepper to taste;
• oil for frying - 3 tbsp. l.

We wash the meat and cut into pieces a little larger than a matchbox. We cut the onion into rings. Squeeze juice from lemons, mix with mineral water. Add meat, onion to the marinade, salt and pepper to taste. It is better if the meat stays in the marinade overnight or for several hours in a row: the mineral water bubbles will make the fibers softer, and the lemon will saturate everything with a slight sourness. We grease the baking sheet with oil, put the meat on it in one layer. Turn on the oven at 180 degrees, place the meat. We cook for 40 minutes, and then we add fire to 250 degrees, so that a delicious crust is obtained on top. The meat can be served if it is fried, it releases clear juice.

Make sure that there is space between the pieces: if they fit snugly against each other, they will begin to stew; to make the kebab similar to "natural" it is important to fry them.

Oven skewers are served with fresh vegetables, herbs, tomato sauces, or whatever you like. The finished dish is served on a wide plate with boiled potato tubers or homemade pickles.

jar recipe

Some housewives claim that the best is shish kebab in a jar, an ordinary, three-liter one, which is used for pickling cucumbers and tomatoes. At the same time, the kebab is strung on ordinary skewers and placed standing up so that the sharp edge is at the bottom. And on top of the jar is closed with a foil lid, blocking the access of air.

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confess Dear friends, don't you sometimes want, to paraphrase the famous novel by Françoise Sagan, to get "a little sun in a city apartment"? Especially when ahead whole winter? When there is no time for coals and barbecues, but smells hover in the air, albeit hypothetically barbecue, symbolizing warmth, greenery, good company and gatherings until the morning? I don’t know about everything else, but a barbecue that is very close in smell, taste, and even, I would say, aura to campfire, can be made without waiting for the seasonal heat. Make it in a regular oven. At the same time, of course, avoid any burning and unnecessary odors in the apartment. It is only important to strictly observe the conditions, which I will report below, and everything will work out. For business?

So the first condition It's meat, of course. 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 ( top part rear).

Second important condition - 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.

Third condition: meat, before slicing, must be cleaned of films, veins, tendons. The flesh itself is cut into small pieces, no more walnut trying to keep the pieces roughly the same 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 zira 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 a day. 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 crushed garlic cloves special device. By the way, this 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.

Fourth important condition: a piece of meat, when stringing on a skewer, should alternate with a piece of lard, moreover, 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, 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 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.

Several useful advice- Keep in mind that ovens are different. AT electric stoves whose ovens are equipped with lower and upper heating elements, it is better to place the baking sheet on the middle level of the oven and at the final stage of frying, it is advisable to turn on the convector for quick browning of the meat. In gas ovens, the baking sheet should be placed on the very top. Some gas ovens 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 with hot water. This technique will not allow the meat to dry out.

Don't have time for a picnic? Do not be discouraged, pork kebab in the oven will turn out to be no less tasty. Of course, you need to cook it correctly: buy the right meat, prepare a delicious marinade for it and bake it at optimal temperature so that the kebab remains juicy, but becomes fried.

To pork skewers in the oven turned out delicious, you need to know the basics of cooking this dish. It is undesirable to use frozen pork, it is better to purchase fresh chilled meat. The ideal choice would be the neck part. You can also take a ham, and from the tenderloin you get the most dietary version of barbecue.

The meat must be well cleaned, cut off all the films and remove excess fat. However, you do not need to remove all the fat, a thin layer of fat will make the dish especially juicy. Cut the meat into pieces medium size, about 4 by 4 cm. Larger pieces will not fry well, and small ones will be dry.

Be sure to marinate the pork. Marinades can be chosen to your taste. Use the same recipes that you choose for cooking barbecue on the grill. And if you don’t have a favorite marinade option yet, then try cooking according to the recipes below. Marinate pork for baking in the oven for at least 3 hours. And it is better to prepare the meat in advance and keep it in the marinade for 8-12 hours.

You can cook barbecue in the oven different ways. You can simply spread the pieces on a baking sheet or pan or string them. You can bake meat in a jar or a special baking bag. They put the meat, as a rule, in an already well-heated oven, with the exception of. The jar is placed in a cold oven and only then turned on.

Advice! If you plan to use skewers, then they must be soaked in cold water for at least half an hour in advance, this will eliminate the charring of the wood.

You can cook pork skewers in the oven at the same time as a side dish - with potatoes or vegetables.

Interesting facts: the largest portion of baked pork skewers was cooked in Mexico. Total weight dishes amounted to more than 3 tons. In addition to pork, the preparation of the dish took 25 kg of salt, 12 kg of spices and one and a half centners of onions.

A quick version of pork skewers baked on a baking sheet

This is perhaps the fastest and easiest recipe for cooking pork skewers on a baking sheet in the oven. The meat will be very soft and juicy.

• 1.5 kg pork neck or tenderloin;
• 2 large onions;
• 1 teaspoon "Mixture of peppers";
• 1 teaspoon dry basil;
• salt to taste;
• pan oil.

Cut the prepared meat into cubes with a side length of about 3 cm. Chop the onion very finely or chop in a blender. We mix the onion mass with meat, sprinkle the products with a mixture of ground pepper and dry basil. Mix very well. Cover the dishes with a lid and leave for 2-3 hours, you can leave to marinate all night. Salt pork at this stage should not be.

We take a baking sheet, cover it with parchment or foil, lightly grease with oil. We spread the pieces of pork, distributing them evenly, salt. It is desirable that the meat lay in one layer. We put in a preheated oven (220 degrees) for 25 minutes. It is recommended to mix the pieces periodically so that they are evenly fried. If desired, at the end of cooking, you can turn on the grill function for 5-10 minutes so that the pieces are browned. We serve any side dish, as well as any sauces, with the barbecue.

Simple recipe for barbecue with liquid smoke

Many believe that barbecue cooked in the oven cannot be compared with a dish cooked on the grill due to the lack of a characteristic smoke smell. But the situation can be corrected. The easiest option is to cook barbecue with liquid smoke. However, this liquid is not particularly useful composition, so it is not recommended to use it often.

There is also a more “environmentally friendly” option for cooking barbecue with smoke in the oven. To obtain a characteristic smell, alder or birch sawdust will be used. A barbecue will turn out great if thin twigs are used to get a "smoke" fruit trees- cherries, apples, pears. It is important that the branches are completely dry, if they are fresh, they simply will not catch fire, and there will be no smell of smoke.

• 1 kg pork (neck or ham);
• 150 ml of tomato juice;
• 1 onion;
• 2 cloves of garlic;
• 1 tablespoon of vegetable oil;
• salt, pepper, cilantro.

We cut the pork into cubes or rectangular pieces with a side length of about 3 cm. Cut the onion into rings, and the garlic into thin flat slices. We don’t cut the greens, but knead with our hands so that it starts up the juice. Adding tomato juice, pepper and oil. Salt should not be added yet. Mix marinade with pork and leave to marinate for at least 3 hours. You can leave to marinate all night. But before frying for at least half an hour, you should take the meat out of the refrigerator, salt and let the meat warm up to room temperature.

Read also: Shish kebab in the oven on skewers - 14 recipes

Salt the meat, string it on wooden skewers. Place on a greased and foil-lined baking sheet. Now you need to prepare a "bonfire. You can make it in a frying pan and a metal bowl is also suitable. Keep in mind that the dishes will smoke, so use the one that you don’t mind.

We put a crumpled napkin or piece of paper in the pan, place dry twigs around the “hut” or pour sawdust. We set fire to the paper and put our fire in the oven. It is important to use the air circulation cooking mode to maintain the smoldering mode of branches or sawdust.

Cooking shish kebab in the grill mode with air circulation. The temperature is 250 degrees. Cooking time is 20 minutes, and every five minutes you need to turn the skewers from side to side.

Juicy barbecue in the oven, baked in foil

If the presence of the smell of haze is unprincipled, then you can cook pork skewers in the oven in foil. This is a very juicy recipe as the foil keeps the meat from drying out.

• 600 gr. pork neck;
• 250 gr. onion;
• 4 tablespoons of mild adjika;
• salt and black pepper to taste.

Cut the washed pork into slices with a side length of about 4 cm. Cut the onion thinly - into halves and quarters of rings. Pepper onion or add a set of spices for barbecue to taste. Grind the onion with your hands until the juice appears and mix it with adjika. Mix the cooked mass with pieces of pork and again mix well with your hands.

Let marinate for a while. The minimum exposure time is 2 hours, but you can marinate longer. Half an hour before frying, the dishes must be removed from the refrigerator, salted and left on the table so that the products reach room temperature.

Thread the pieces onto wooden skewers. We take a large piece of foil, lay out the prepared skewers, shifting the onions from the marinade. We wrap tightly. You can wrap each skewers separately, but the first option is easier. Bake at 200 degrees for 20 minutes, then cut upper layer foil and let the skewers brown for 15 minutes.

Shish kebab on an onion pillow

Pork kebab cooked on an onion pillow turns out to be very tasty. Taste qualities pork, cooked, very reminiscent of a real barbecue.

• 700 gr. pork;
• 700 gr. onion;
• 3 tablespoons of table vinegar (9%);
• 1 tablespoon of sugar;
• salt, black pepper, ground coriander.

We separate from the total mass of onions about 200 gr. Grind the onion with a blender. You can grate it, but when doing this work, you will have to "shed tears." Cut the meat into pieces with a side length of 2.5-3 cm. Mix the pork with the onion mass, add black pepper and ground coriander. Mix well. But we will salt no earlier than half an hour before frying. Leave for 2-3 hours (or more) to marinate.

About an hour before the start of frying, you need to pickle the onion to prepare the pillow. To do this, cut the onion into thin half rings. Place in a bowl and cover with boiling water to completely cover the vegetables. After 10 minutes, drain the water by throwing the onion half rings into a colander. Then mix the onion with vinegar, sugar and add a pinch of salt. Let marinate for one hour.

We will bake in a heat-resistant form. Lubricate it with oil. We spread the onion first, then the pieces of pickled pork. Cover with foil and bake for 1 hour at 180 degrees. Then we increase the temperature to 200 degrees and remove the foil, let the meat brown for 20 minutes. Serve with fresh herbs and vegetable salad.

Shish kebab on skewers in sour cream-mustard marinade

It turns out soft if you marinate the meat with mustard. We will cook meat on skewers.

• 800 gr. pork tenderloin or neck;
• 3 onions;
• 100 gr. sour cream;
• 30 gr. mustard;
• salt, barbecue seasoning and pepper to taste.

We clean a piece of meat and cut it into pieces of the same size with a side length of 3 cm. Chop the onion into thin quarters of rings, sprinkle the onion with spices and pepper, knead with your hands until the juice is released. Mix onion with pieces of pork, add sour cream and mustard. Again, mix everything well so that each piece is covered with marinade. Leave to marinate in the refrigerator for 2 hours (minimum), you can marinate longer. Half an hour before frying, remove the dishes from the refrigerator, let the meat warm up to room temperature. I salt the pork.

We string the pieces of pork on skewers, making sure that the ends of the skewers are free. We will prepare using rectangular shape, whose width is less than the length of the skewers. We lay the skewers on the sides of the mold so that the free ends of the sticks rest on the sides of the mold, and the strung meat is on weight. Bake at 180 degrees for about 45 minutes, turning occasionally.

Advice! So that later you do not have to wash the form for a long time, it is recommended to completely cover it with foil in advance.

Delicious kebab in a jar marinated with pomegranate juice and lemon

Pork skewers baked in a jar are very tasty. Let's prepare a complex marinade for him, you need to marinate pork in pomegranate juice with lemon and spices.

• 400 gr. pork (ham or neck);
• 150 gr. onion;
• 1 teaspoon dry savory;
• 1 teaspoon dry thyme;
• salt to taste;
• 150 gr. smoked brisket (the addition of this ingredient will give the kebab a “smoke” flavor);
• 50 ml of water.

Marinade:

• 150 gr. sour cream;
• 2 teaspoons of prepared mustard;
• 0.5 teaspoon ground black pepper;
• 0.5 teaspoon of sweet ground paprika;
• 2 cloves of garlic;
• 0.25 teaspoon ground coriander;
• 0.25 teaspoon ground bay leaf;
• 100 ml pomegranate juice;
• salt to taste.

Read also: Pickled onions for barbecue - 8 recipes

Cut the pork into medium-sized pieces. Sprinkle with dry herbs - thyme and savory, rub the spices into the meat.

Preparing the marinade: mix sour cream with mustard, add all the spices, salt, pour pomegranate and lemon juice. We mix everything. Dip the pork pieces into the marinade. Cover the dish with a lid and keep in the refrigerator for about 3 hours.

We cut the onion into circles, and the smoked brisket into cubes comparable in size to pieces of pork. On skewers we string pieces of pork mixed with circles of onions. Lastly, we string a piece of brisket.

Pour 50 ml of water into the bottom of a clean jar. We put the skewers with barbecue vertically in a jar. We cover the neck of the jar with a piece of foil folded in half. Poke a small hole in the foil with a skewer.

We put the jar in a cold oven. Turn on the heat to 220 degrees and bake for about an hour. After the end of the cooking time, we do not open the oven with a rhinestone, let the jar cool a little right in the oven.

Karski kebab in the oven, marinated in mineral water

Lovers of juicy meat will appreciate the karski-style shish kebab. To prepare it, you need a special product - fat pork net, you can buy it on the market. We will prepare the marinade on mineral water.

• 300 gr. pork;
• 2 onions;
• 1 tomato;
• 80 gr. vegetable oil;
• 20 gr. cognac;
• 0.3 liters of carbonated mineral water;
• a third of one lemon;
• herbs, salt and pepper to taste;
• pork net - as needed.

Cut the onion into halves of the rings. Sprinkle onion with spices and grind until juice appears. Add cognac and vegetable oil. Squeeze the juice from a third of a lemon and pour in sparkling water.

We cut the meat into long strips, about 20 cm long and 3-4 cm wide. We lower the strips into the marinade and knead well with our hands. Let marinate for 3-4 hours. Cut the tomatoes and onions into slices. We string a slice of onion and a slice of tomato on a skewer, then thread a strip of meat along it, and again put on a slice of onion and tomato. We wrap the kebab in a fatty net. Spread on a baking sheet covered with foil and bake at 200 degrees for about 30 minutes.

Pork skewers in a roasting sleeve with potatoes

Let's cook pork skewers with potatoes in a baking sleeve. We will marinate in mayonnaise.

• 0.8-1.0 kg of pork (best neck);
• 1 kg of potatoes;
• 2 onions;
• 3 tablespoons of mayonnaise;
• spices for barbecue and salt to taste.

Cut the pork into slices with a side length of about 2 cm. Grate one onion or turn it into a puree with a blender. Mix onion puree with pork and mayonnaise. Add spices and pepper. We leave the pork to marinate for 6-12 hours.

Before frying, you need to get the pork out of the refrigerator in advance so that it gets to room temperature. During this period, you need to salt the meat.

We cut the potatoes into large slices, the onion into thin half rings. Salt vegetables, mix. First, spread the potatoes in the baking sleeve, then spread the onion on top and spread the pickled pork in an even layer. We tie the sleeve with a special clip. We spread it on a baking sheet, in the upper part we make 2-3 punctures with a knife.

Cook at 180 degrees for about one hour. We take out the baking sheet from the oven and pierce a piece of potato with a knife, if it is soft, then the dish is ready. Now you can cut the bag and substitute the baking sheet in the oven, turning on the grill function for 10-15 minutes until browning.

Pork skewers with mushrooms in kiwi marinade

Another option cooked in the oven would be marinated with kiwi. Let's cook it with mushrooms, we will use fresh champignons.

• 1 kg pork neck;
• 1 kiwi;
• 2 onions;
• pepper, salt;
• 350 gr. fresh champignons;
• 2 tablespoons of vegetable oil;
• 1 teaspoon lemon juice;
• 1 teaspoon ground paprika;
• 0.5 teaspoon dry Italian herbs;
• salt to taste.

Cut the pork into medium-sized pieces, pepper and add salt. Add to the meat sliced ​​\u200b\u200bonion rings and peeled and grated on the smallest grater kiwi. Add fruit puree to onion with meat and mix. In this marinade, the meat marinates quickly, it will be ready for frying in an hour.

Wash fresh champignons, trim the legs a little. Salt and pepper mushrooms, water them lemon juice and vegetable oil, sprinkle with spices. Let marinate covered for 20 minutes.

On skewers we string pieces of pork and champignons alternately. Bake in the oven on a foil-lined baking sheet for 30-40 minutes.

Barbecue marinated in kefir

Tender turns pork, aged in a marinade cooked on kefir. We will cook it in a conventional oven.

• 0.7 kg of pork (ham, neck);
• 1 large onion;
• 500 ml of kefir;
• salt, black pepper, spices for pork.

Cut the washed and cleaned pork into medium-sized pieces. The pieces should be approximately the same. Mix the pieces of meat with thinly sliced ​​onions. You can cut into rings or more finely, at your choice. Add spices and black pepper. Mix well. We add kefir. Cover the bowl with a lid and refrigerate for at least 5 hours.

Half an hour before baking, take the meat out of the refrigerator, add salt. We spread the pork along with kefir and onions in big shape or a baking sheet with sides. Pieces of meat should lie in one row. Bake in a hot oven for about an hour. Then we take out the baking sheet, mix the meat with a spatula and put it back in the oven for another 20 minutes.

Pork skewers with vegetables in the oven

Cut the pork into rectangular pieces, slightly smaller than a regular barbecue. Lou cut into thick circles (do not parse into rings). Mix pork and onion with the addition of spices, mayonnaise and ketchup. We leave the pork for at least two hours so that the meat is well marinated.

Shish kebab on skewers in the oven in foil can be made a signature dish for any festive table that will surprise and delight your guests.

The marinade for meat can be absolutely anything, but if it is being prepared for a celebration, then you need to take something extraordinary. Let's go with garlic and spices.

Pork skewers are cooked at home in the oven for about two hours, an hour for preparation and soaking and 40 minutes for frying itself.

Ingredients for 4-5 servings:

• pork - 800 g
• pomegranate
• 2-3 garlic cloves
• 1 tsp ground nutmeg
• seasoning "Italian herbs"
• salt - 1.5 tsp
• ground black pepper

How to roast pork skewers in foil in the oven

1. Rinse the pork meat well, dry it and cut into equal pieces of about 3 cm.

2. Remove pomegranate seeds from the fruit and place in a bag, preferably hermetically sealed. Let the air out of it and roll it out with a rolling pin. Let's get freshly squeezed pomegranate juice, this is exactly what is needed for barbecue. Strain it.

3. Put the meat in a deep bowl, pour over the juice and mix well.

4. Add finely chopped garlic, Italian spice mix, salt, pepper, nutmeg. Mix thoroughly with your hands. Cover or wrap with cling film and marinate in the refrigerator for 1 hour. Periodically, the kebab should be removed and mixed.

5. While the meat is marinating, soak wooden skewers in water so that they do not burn and the meat is removed easily.

6. Thread the pork loosely onto each skewer. Heat vegetable oil in a frying pan and fry over high heat on both sides to “seal” the juices inside.

7. Line a baking sheet with foil and place the skewers with meat on it. Cover tightly with foil and send to the oven preheated to 200 degrees for 25-30 minutes. Then remove the top layer of foil and bake for another 10 minutes, you can do this in grill mode.

Delicious kebabs in the oven can be served with fresh vegetables and dry red wine.

I am glad to welcome you again on my blog, my Dear guests. Spring is coming into its own more and more. The days are getting warmer. Summer is not far off. The summer season is already open. Many people try to leave the city on weekends and go to nature.

And what is an indispensable attribute any outings for a picnic? Of course, shish kebab, settled on a delicious marinade, and cooked on the grill. How to cook it from and I already wrote to you in my previous articles.

But what to do if there is no way to leave the city or the weather just let us down. And so you want tasty, juicy and soft meat on skewers. There is a way out! You can cook it at home, right in your kitchen, in the oven. And believe me, it will be no worse than cooked on coals.

Let me tell you today about barbecue and delicious marinades, cooked so that the meat is juicy and soft, in the oven. And you do not have to envy those lucky ones who indulge in such yummy in their country house, or on a hike, or just at a picnic in the bosom of nature. You will have no less delicious meat cooked at home.

You won’t believe it, but even the recipes for cooking barbecue in the oven can be so different from the marinade to the cooking technique. But at the same time, there are common secrets that I will now share with you:

• It doesn't matter what kind of meat you choose, the main thing is that it is fresh and chilled.
• To prevent wooden skewers from burning in the oven, hold them in advance. hot water 20-30 minutes.

• Cut the meat into not very large pieces, about 3-5 cm. You should not cut it very small either, otherwise it will turn out to be overcooked and dryish.

• Preheat the oven in advance, on average 230-250 degrees.
• To make the meat juicy and soft, you should first hold it in the marinade for two or more hours. See recipes below.
• Onions are most often one of the main ingredients in meat brine. Its juice softens well, so when mixing it, knead it directly with your hands.

Well, now let's look directly at the preparation itself. There are many recipes, I picked up the most interesting ones in my opinion.

Recipe for cooking in a baking sleeve, on an onion pillow

Very easy marinade recipe. You can choose any spices. We usually use paprika, coriander, ground dried garlic, ground black pepper, marjoram and red pepper for spiciness. Mix a pinch at a time and it will be a wonderful mixture of spices. You can also buy a ready-made mixture in the store.

Ingredients:

• Pork -2 kg
• Onions - 6-7 pcs.
• Sugar -0.5 teaspoon
• Salt - to taste
• Vinegar - 4 tablespoons
• Water - 0.5 cups
• Spices for barbecue

1. Cut the meat into small pieces, put in a dish. Salt and add spices. Stir everything.

2. Cut three pieces of onion into small cubes and mix well with meat. Cover with foil and leave for 2 hours.

3. Cut the remaining onions into rings, put in a separate dish and pour water with vinegar and sugar. Knead a little with your hands. Similarly, let it stand for 2 hours.

4. After that, put a part of the onion rings into the baking sleeve. Put the meat on top of the onion and cover with a layer of the remaining onion, cut into rings. Tie up the sleeve and put the baking sheet in the oven for about 1 hour and 20 minutes. Preheat the oven to 200 degrees in advance.

My friends, look how it turned out. And the aroma that the meat emits is simply amazing. Invite family and friends to the table and eat such yummy.

Juicy barbecue on skewers on a baking sheet

Ingredients:

• Pork neck - 1 kg
• Spices for barbecue - 1.5 teaspoons
• Ground black pepper - to taste
• Onions - 3-4 pcs.
• Tomatoes in their own juice - 700 gr.
• Salt - 1 teaspoon

1. The first thing to do is cut the onion into rings. Put it in a bowl and remember with your hands.

2. Wash the pork and cut into portions. Put in another bowl, salt, pepper, put the rest of the spices. Then mix with onions.

3. Then add the "zest" of this method - canned tomatoes in their own juice. Mash them up and mix with the rest of the ingredients.

4. The resulting marinade can be left in the refrigerator for at least three hours, or all night. Just cover with a lid or film on top.

5. Before putting the meat on the skewers, soak them in hot water for 15-20 minutes so that they do not burn in the oven. Then put the pieces of pork on them and put them on a baking sheet. Add a little water to the bottom so that the juice that stands out does not burn.

6. Place a baking sheet with meat in the oven at a temperature of 200 degrees for 20 minutes. Then turn over and leave for another 10 minutes.

It turned out very tasty and juicy. By the way, skewers can also be put directly on a baking sheet on parchment paper, then water will not be needed.

Cooking pork meat on a grill, with a grill

Grilled kebab is also a very good option. It is no less tasty and no less fragrant than cooked on the grill. The meat can also be left in the marinade overnight or cooked after four hours.

Ingredients:

• Pork neck - 800 gr.
• Kefir - 300 ml
• Onion - 3 pcs.
• Salt - to taste
• Pepper mix - to taste

1. Cut the neck into pieces about 4 cm. Then put in a deep bowl, add salt and a mixture of peppers. Mix thoroughly and pour kefir, mixing again. Stir with your hands, so the salt and spices are better distributed over the meat.

2. Cut the onion into rings and add to the meat, mix a little. Cover with cling film and refrigerate for at least 4 hours.

3. After that, put the pieces of meat on prepared wooden skewers, put them on a wire rack and place in a preheated oven to 250 degrees. Place a baking sheet covered with foil at the bottom so that the juice flows into it. Grill the meat for about 8-10 minutes. Then turn over and cook spiritually until done, about 10 more minutes. Make sure it doesn't dry out.

Serve it with sauce, vegetables and herbs and no one will stop you from enjoying the juicy and delicious barbecue at home.

Step-by-step recipe for cooking on skewers in a jar

And we have this kebab with vodka and it should not be taken inside, but poured into the marinade. To prepare it, we need two three-liter jars to put three skewers with meat in each.

Ingredients:

• Pork - 1 kg
• Onions - 4-5 pcs
• Salt - 2 teaspoons
• Pepper - 2 teaspoons
• Sour cream 15% - 400 gr
• Vodka - 40 ml
• Bay leaf - 1 pc.
• Rice - 200 gr
• Smoked salo - 200 gr

1. Cut the meat into portions. Bulbs should be cut into half rings.

2. Add pepper, salt to the onion, pour in vodka and sour cream. And mix everything well. Then put the meat there, mix again. Cover with a lid or cling film and refrigerate for about one hour.

3. Put the meat on skewers, laying it with pieces of lard. Thread four pieces onto each skewer. We will get about six skewers of 4 pieces.

4. Pour 100-120 grams of rice into the bottom of the jars. Rice is needed to protect the jar so that it does not burst and at the same time it makes a wonderful side dish. Place the onion from the marinade on top of the rice, halved on each jar.

5. Put three skewers in them. If the ends stick out of the can, just break them off. Close the neck tightly with foil and place in a cold (!) oven. Then turn on the oven at a temperature of 220 degrees and leave our meat there for 1 hour and 15 minutes.

6. Then turn off the oven and leave the jars there for another 15 minutes. You can even slightly open the oven. When you take out the jars and open the foil, do not climb into it with your hands, you can get burned. It is better to get the skewers out of there with tongs or with a fork. The skewers have acquired a golden hue, the aroma is simply magical. They just melt in your mouth and fall apart. You can serve with herbs and vegetables.

Recipe for roasting pork in the oven without skewers and without skewers, in foil

Here is a wonderful way to bake in foil, with the addition of "liquid smoke" It seems that you have just removed the barbecue from the grill. Highly recommend.

Ingredients:

• Neck - 600 gr.
• Onion - 2 pcs.
• Tomato paste - 2 teaspoons
• Vegetable oil - 2 teaspoons
• Salt, spices for barbecue - to taste
• Adjika - to taste
• "Liquid smoke" - 2-3 drops

1. Cut the meat into portions of about 6-7 cm. Cut the onion into half rings and add to the meat. Salt, add spices and mix thoroughly with your hands so that the onion softens a little and gives out juice.

2. Then add tomato paste, vegetable oil, and adjika. Mix well and remember. Put in the refrigerator for 2-3 hours. After that, put the meat in foil, sprinkle with "liquid smoke" and connect the edges of the foil, covering from above. Put on a baking sheet.

3. Preheat the oven to 200 degrees and send a baking sheet with pork there for 30 minutes. After that, unfold the edges of the foil, reduce the oven to 180 degrees and leave for another 30 minutes. The result will be just brilliant. Very juicy and soft meat, the aroma does not differ from cooking on the grill.

Video on how to cook pork skewers in the oven with pomegranate sauce in the sleeve

I found a great one for you detailed video on youtube. The meat is marinated with pomegranate sauce and you get just a special taste and aroma that you will lick your fingers. No skewers or skewers will be needed here, everything is prepared in the sleeve. And no hassle to prepare.

Of the ingredients, you only need pork neck, onion, salt, spices and pomegranate sauce, which can be bought at any store.

Even novice housewives with this recipe can easily and simply prepare a wonderful dish and please their man.

Homemade barbecue sauce

Agree that even the most juicy and fragrant meat without sauce will not be tasty enough. There will be a slight feeling of incompleteness of the dish. You can buy ready-made sauces in the store, but you can make your own. I believe that everything cooked with your own hands and with love will still taste better. Therefore, I want to offer you a very simple and quick recipe.

Ingredients:

• Ketchup - 200 gr.
• cilantro - 1 bunch
• Dill - 2-3 sprigs
• Onion - 1/3 pcs
• Garlic - 2 cloves
• Salt and pepper - to taste.

1. Finely chop the herbs and onions and put in a bowl, squeeze the garlic in the same place.

2. Add salt and pepper to taste, season with ketchup and mix. Then let it brew for 10-15 minutes and the sauce is ready.

Well, I seem to have covered everything. possible ways cooking barbecue at home in the oven. You just have to choose which one is more convenient for you. Although, you can try them all, each has its own "zest". Write in the comments which recipe you like best.

And I'm done for today. I want to wish you that everything turns out very tasty for you and that there are no dissatisfied. Come visit me again. Goodbye!