Fry the kebab in the oven without skewers. Pork skewers in the oven

Have you ever had to gather for a picnic, marinate five or six kilograms of barbecue for the whole company in the evening, and in the morning find a thunderstorm, downpour or other completely non-barbecue weather outside the window? Like last weekend, remember?

And it also happens that you are categorically not satisfied with city picnic areas in crowded forest parks, and get out of the city along different reasons does not work. What now - and not to enjoy a barbecue? "MIR 24" collected and tested for you best recipes barbecue, which can be cooked at home, in a conventional oven. This is surprising, but they are not inferior in taste to those cooked on the grill. And there is a golden crust - everything is for real!

How to marinate barbecue and what meat to choose for it, we wrote many times. For example, you can read about barbecue marinades.

We string marinated meat on skewers or wooden skewers. Before doing this, make sure the skewers fit in the oven. If you cook on wooden skewers, then they must first be soaked for half an hour or an hour in water so that the wood does not start to burn in the oven.

Method 1. Shish kebab in the oven over coals

The first way is the most extreme, but also the closest to kebabs cooked on the grill. Because real coals are used to cook the kebab, providing a real smell of smoke. Therefore, special care must be taken fire safety: they'll have to be fired up!

True, only 2-3 pieces of coal are required. We put them on a baking sheet wrapped in foil, put it on the sink or on the tiled floor, turn on the hood at full power and light the coals. This can be done by dropping a tablespoon of alcohol on them, or quite a bit (less than a spoon!) Kindle for coals. The match should be brought on an outstretched hand, without bending over the coals. And, of course, there should not be anything flammable nearby: curtains, towels, napkins, and so on.

To prevent the apartment from smelling of smoke, you can do all this on the balcony. The coals should burn for only a minute and a half. Then we bring down the flame, covering the coals with a bowl or a convex lid, and immediately put, smoking, in an oven preheated to 200 degrees to the lower level.

Shish kebabs, strung on skewers or skewers, are placed on the wire rack at the middle level. This can be done in advance, and add "smoke" at the last stage, so that the neighbors do not smell the smell and are not alarmed.

While the kebabs are cooking, it is worth looking around so that the coals do not ignite in the oven. And also turn the kebabs over so that they are evenly fried and covered with a golden crust. This will take approximately half an hour.

This is a very ingenious way that allows you to get absolutely the same kebabs at home as in nature. They are cooked and browned in the oven, and the lightly smoking coals provide them with the real smell of a campfire!

Method 2. Cooking shish kebab with cracklings in the oven

If you do not want risky experiments with open fire, then you can get the smell of smoke with the help of greaves roasted under kebabs.

This is done as follows: preheat the oven to 250 degrees. Take a rimmed baking sheet and line the bottom with foil. Cut the lard into small pieces and randomly lay out on the foil. In the oven, the fat will melt and begin to burn a little, providing our barbecue with the necessary smell. Therefore, in the kitchen it is worth turning on the hood.

We set a baking sheet with pieces of bacon at an average level, and place the barbecue on the grill above it. You can also do this: take a baking sheet with high sides, put it on the middle level, and on it, lay out the kebabs, resting the skewers on the edges of the baking sheet, but so that the meat does not touch the pieces of fat.

Having placed this entire structure in the oven, reduce the heat to 200 degrees and bake the kebab until it is browned (this will take, depending on the size of the pieces of meat, from 30 to 40 minutes). After 20 minutes, it is worth turning the kebabs so that they are browned on all sides evenly.

If the pieces of meat are rather small, then it is worth increasing the heat in the oven to 220 degrees and cooking them for 25-30 minutes so that they have time to brown and remain juicy inside.

Method 3. Shish kebab in a baking sleeve

This barbecue is prepared in two stages. It turns out very juicy and soft.

First stage- in the sleeve. Preheat the oven to 170-180 degrees. We string the kebabs on skewers and carefully place them in the baking sleeve, trying not to pierce it. We tie the sleeve and put it on a baking sheet. Now we distribute the skewers in the sleeve more freely so that they do not touch each other. Pour hot water into the bottom of a baking sheet and place in the oven on a medium level. Let them cook for about 15 minutes. Then we cut the sleeve and take out the barbecue semi-finished product.

Second phase- on the grate under the grill. We lay out the half-cooked kebabs on the grill, and under them we put a baking sheet, into which we pour a little water and add a little “liquid smoke”. Meat juice will flow there, and liquid smoke, evaporating, will give the meat the necessary barbecue flavor.

Turn on the grill and bring our barbecue to a golden brown. This will take approximately 20 minutes more.

If there is no grill, you can do without it. In this case, lay the kebab in the sleeve on a substrate of onions (you can use the one from the marinade, carefully squeezing it) and bake on a dry baking sheet in the sleeve for 40 minutes at a temperature of 180 degrees, and then cut the sleeve, unfold its edges and cook the kebab again 20 minutes for it to brown.

Shashlik is best served with dry red wine. What you will drink it with - decide for yourself. Bon appetit!

Tatyana Rubleva

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 kebabs 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 meat on skewers, fill them with 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 a juicy and tasty 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!

I suggest you cook pork skewers in the oven. This is a fairly convenient and common method, which is especially widely used when you really want a barbecue, and the weather is bad outside. True, just in case, we have already talked about its basic rules.

This collection presents several options for cooking meat in the oven, each of which uses a specific marinade. Everything is quite simple to prepare, you can easily cope with your task. Choose the most suitable barbecue recipe for your taste. Treat yourself, your family and friends.

Pork neck skewers in onion-tomato marinade

Thanks to the use of onions and tomato paste, the meat is juicy and soft enough. According to this recipe, barbecue can be cooked both on the grill and in the oven.

Ingredients:

• Pork (part of the neck) - 800 g
• Onion - 400 g
• Tomato paste - 3 tbsp. l
• Ground black pepper - ¼ tsp
• Salt - to taste
• Vegetable oil - to taste

Cooking:

1. Chop the onion with a blender or pass through a meat grinder. Cut the pork into large pieces, about 4-6 cm.

So that the dishes are not soaked with onion-tomato marinade, place it in a double plastic bag, that is, combine chopped onion and tomato paste.

2. Transfer the prepared meat to the marinade. Seal the bag, releasing air from it. Mix everything well. Put in the refrigerator for 5-8 hours.

3. When the specified time has passed, remove the meat from the marinade and put it on the skewers. Arrange them on a baking sheet, leaning on its sides. Moisten the pork a little vegetable oil.

4. Send the kebab to the oven, heated to 200 degrees. Fry for 25-30 minutes.

Ready barbecue is obtained with golden crust, looks very appetizing. And the taste is simply amazing, no worse than barbecue grilled.

Bon appetit!

Shish kebab in the sleeve

This fairly simple way to cook barbecue in the oven will allow you to please your family and guests with delicious barbecue, regardless of the weather. Yes, and cooking meat not on skewers, but with the help of a sleeve, significantly saves time.

Ingredients:

• Pork - 1 kg
• Onion - 3 pcs
• Soy sauce - 60 ml
• Vinegar 9% - 1 tsp
• Sugar - 1 tsp
• Vegetable oil - 1 tbsp. l
• Salt, spices - to taste

Cooking:

1. Cut the pork into pieces. Peel one onion, cut into half rings and put to the meat. Add salt, spices, 1 tbsp. l soy sauce and 1 tbsp vegetable oil. Mix everything thoroughly. Cover the bowl with cling film and refrigerate for 1 hour. During this time, the pork will be perfectly marinated, infused and saturated with the aroma of spices and onions.

2. Peel the remaining onion, cut into half rings, pour over the remaining soy sauce, add vinegar and sugar. Mash the onion well, let it stand for 15 minutes so that it marinates. Preheat oven to 200 degrees.

3. Secure one edge of the baking sleeve with a clip. Put pickled onion in it. Arrange the meat on top. Close the sleeve from the other end. Make a few punctures in it with a knife so that steam comes out through them. Place the prepared skewers in the oven for 1 hour.

Pull out the finished kebab from the sleeve and you can serve it on the table. Everyone will be delighted with such a second dish.

Again, I wish you bon appetit and good mood!

Pork skewers with apricots in the oven

If you want to cook something unusual as a second course, then this recipe will definitely help you with this. Pork skewers with apricots - it's just incredible delicious combination to which it is simply impossible to remain indifferent. Only one appearance is able to play out the appetite so that it’s definitely impossible to refuse to try at least a piece.

Ingredients:

• Pork (fatty) - 400 - 500 g
• Apricots (fresh harvest) - 300 g
• Onion - 1 pc.
• Salt - 0.5 tsp
• Ground black pepper - 2-3 pinches

Cooking:

1. Wash the fatty pork (pulp from the sternum or neck), divide into portions. Wash the apricots, remove the bones from them. Each fruit is divided into two parts. Peel the onion, cut into rings.

2. Place the prepared meat and chopped onion in a deep cup, sprinkle with salt and ground black pepper. Mix thoroughly. Place in the refrigerator for 2 hours to marinate the meat.

3. Put pieces of meat with onion rings and apricot halves on wooden skewers. Meat and fruit must be alternated. Put the skewer on a baking sheet, leaning on its sides.

4. Put the kebab in the oven. Bake until cooked for about 30-40 minutes at 200-220 degrees. Serve hot pork skewers with apricots.

The cooked dish is very tasty to use with sour cream or various sauces.

Bon appetit and positive attitude!

Juicy barbecue on skewers in the oven

Pork skewers cooked in the oven on skewers are very juicy thanks to the mayonnaise marinade. Try this barbecue recipe, you will love it.

Ingredients:

• Pork (neck or ham) - 1 kg
• Onion - 1-2 pieces
• Acetic essence 70% - 1-1.5 tbsp (can be replaced with juice of 1 small lemon)
• Mayonnaise - 3-4 tbsp
• Basil - to taste
• Salt, spices - to taste

Cooking:

1. Cut the pork into medium-sized pieces. Onion peel, wash, cut into wide rings. Add onion rings to meat. Sprinkle the meat with basil, you can add various herbs to taste. Salt, pepper, sprinkle with spices. Pour vinegar and mayonnaise into the container, immediately mix the meat intensively with your hands. Set aside for 1 hour to marinate.

2. Put the marinated meat on skewers, alternating with onion rings. You can also add cherry tomatoes or slices if you like. bell pepper. Thus, the barbecue will look prettier and more appetizing.

3. Cover a baking sheet with parchment, place skewers with meat on it. Send to the oven, cook at a temperature of 200 degrees for about 30-40 minutes (depending on the size of the pieces of meat).

To ensure that the meat pieces of pork are evenly baked, you need to periodically turn the skewers.

Serve hot skewers on skewers immediately when cooked. You can complement the dish with herbs and vegetables at your discretion.

Bon appetit and good mood!

This way of cooking the second course will appeal to all barbecue lovers. It can even be applied to festive table. This dish is in perfect harmony with any additives and sauces.

Ingredients:

• Meat - 1 kg
• Seasoning for barbecue - 1.5 tsp
• Ground black pepper - to taste
• Onion - 3-4 pieces
• Salt - 1 tsp
• Tomatoes in own juice - 700 ml

Cooking:

1. Any meat is suitable: chicken, rabbit, beef, but pork neck is best, in which there are a lot of fatty streaks.

2. Cut the meat into cubes, a little smaller than for a regular barbecue. Cut the onion into half rings, salt and knead well with your hands. Mix the prepared meat with onion, salt, pepper, seasonings. Add tomatoes in their own juice.

3. Mash the tomatoes with your hands and mix everything thoroughly again. Leave the meat in a cool place to marinate for at least 3 hours, preferably overnight.

So that wooden skewers do not burn in the oven, they must first be poured with hot water for 15-20 minutes.

4. Put the approached meat on skewers, put it on a baking sheet, which will be instead of a barbecue.

Pour some water into the bottom of the pan so that the juices from the meat do not burn.

5. Put in the oven. Cook for 30-35 minutes at 200 degrees. After 20 minutes, turn the kebab over so that it cooks evenly.

6. After 30 minutes of the barbecue in the oven, turn on the "grill" mode, fry for another 5 minutes.

Fragrant barbecue is ready, it's time to enjoy very tasty and juicy meat! Serve it with sauce!

Have a nice feast!

Video - barbecue recipe in a jar in the oven

I hope that the proposed recipes for cooking pork skewers in the oven will be useful to you. After all, with their help you can cook a delicious meat dish, which during the feast will definitely not be left without attention.

This dish has been cooked at all times. Only before they fried whole carcasses on a spit. But it is long, expensive and inconvenient. Therefore, the people quickly took root in a way that is still used today.

My family loves him very much. It does not matter where it will be fried and how to marinate. One has only to say about the barbecue, as the children begin to rejoice and squeal with happiness.

Often we fry it in nature near a lake or in the mountains in a big company. But at home we often allow ourselves to have dinner like this. In the evening we will go out into the garden, roast it and sit at the table near the cherry tree.

Often weather they don’t allow coals to be lit: either it rains with strong gusts of wind, or the frost is severe, from which the meat is not fried. In this case, we use a conventional oven.

There are a sufficient number of recipes for cooking this dish in the oven. Of course, there is no such smell, but the taste is no worse. At home, it is quite possible to cook it. Any hostess will cope with such a process.

Today I want to tell you how to choose good meat for such a dish. I will also share marinade recipes and cooking methods.

The taste and juiciness of the barbecue primarily depends on the meat. What you buy, this will be the result. Many simply do not know how to choose it, so they get it already pickled. I want to tell you how to choose meat.

1. Freshness.

Pork should be uniform. color pink. Meat juice is clear, the surface is slightly moist but not sticky. Stale will be wet, sticky and cloudy.

It should not contain liquid, mucus or blood. The pieces are firm and even. Fresh pulp is always dense. When you press on its surface, the track quickly levels out (it springs back). In a stale hole, the fossa is leveled slowly or remains completely.

Freshness is also determined by fat. If it is sticky, gray-yellow and with mucus, then this is a dubious meat, it is better not to take it.

Smell the selected piece. The smell should be pleasant, have a milky note and not cause disgust or unpleasant emotions.

2. Age.

This is always worth paying attention to. It is advisable to choose the meat of a young animal. You can determine it by color, which should be natural, glossy and uniform.

The darker - the older, which means that the muscle tissue is denser and the barbecue will turn out tough.

Some more age is determined as follows: a small thin piece is easily torn by hand.

3. Steam, chilled or frozen.

Those who don't know think fresh meat is the best. But they are wrong! Meat is considered paired up to 3 hours after slaughter. This is very tough. It is better to take it chilled, since such muscles are already relaxed and the kebab will turn out soft and juicy. It is stored at a temperature of 0 to +4 degrees.

If you choose from frozen, then the one that has not been re-frozen is better. You can also distinguish it with your finger. touch the piece: with the first one, a dark spot will remain on the meat, and after the second it will not change color.

Sometimes sellers deceive buyers by passing off re-thawed meat as chilled. But you will notice it, because it is more humid. Fresh chilled meat does not leave a wet mark and does not release juice when pressed. It has a slightly damp surface. Therefore, when choosing, give preference to fresh, young, chilled or frozen only once.

4. Which part to buy?

• Neck - in it the streaks of fat are evenly distributed. Therefore, the dish will turn out soft and juicy with a crispy crust.

• Tenderloin (fillet) is the softest and most tender part of the carcass. But it does not contain fat at all, so the result will be dry.

Remove the veins before use, otherwise this part will become very hard after cooking.

• The loin is quite soft, but not very juicy.
• Ribs - their meat is quite soft and tender. Try to choose them with less fat.
• Ham - meat with hind legs. It is more rigid and should not be overexposed to fire.
• The shoulder blade is no different from the ham. The cores, as in all parts, should be removed.

Pork is good because you can cook barbecue from any part of it.

Marinade for barbecue in the oven

We do not always have the opportunity to cook a dish on the grill. And oh, I really want him! Especially if guests have to drop by, they want to surprise them with a special dish. In this case, I resort to this method.

Ingredients:

• Meat - 1 kg.;
• Onion - 1 pc.;
• Tomato - 1 pc.;
• Ground black pepper - to taste;
• Salt - to taste;
• Coriander - 1 teaspoon;
• Zira - 1 teaspoon;
• skewers
• Vegetable oil - 3 tablespoons.

Cooking:

1. Cut the meat into small pieces (about 4 x 3 cm) and put them in a deep bowl or pan.

2. We clean the onion and cut it into half rings. Before you send it to meat, remember well to give juice.

3. We cut the tomato into arbitrary plastics and also crush it, only in the cup itself with meat pieces.

4. Salt and pepper, and also sprinkle with seasoning (coriander and cumin). Pour vegetable oil over and mix well, while trying to knead everything well. Leave to marinate for 1 - 1.5 hours.

5. The meat has been infused, now we string it on skewers. You can take any of them: wooden or metal. The main thing is to enter the oven.

Always prepare wooden skewers before putting them in the oven. To do this, they must be soaked in hot water for 15 minutes.

6. Line a baking sheet with foil to drip fat. We put the oven rack on top and put the barbecue on it.

7. We send everything to the oven, heated to 220 degrees. We fry for about 1 hour.

It can be a completely independent dish or an addition to some side dish.

Recipe in a jar on skewers

If you want to experiment, then you can cook barbecue in a jar. It won't smell like smoke, no matter how hard you try. But they say that it is as close as possible to the present.

Ingredients:

• Pork - 1.2 kg;
• Onion - 3 pcs.;
• Kefir - 0.5 cups;
• Salt - to taste;
• Coriander - 1 teaspoon;
• A mixture of peppers - 0.5 teaspoon;
• wooden skewers
• Bank - 3 liters;
• Foil.

Cooking:

1. Cut the meat into pieces. Put them in a deep bowl.

2. We clean the onion and cut it into half rings. Pour it into another bowl.

3. Coriander must be ground. If the mixture of peppers is also grained, then we also grind them. Throw them in the onion. Salt and knead well with your hands so that the juice stands out.

4. Mix meat with onions and mix thoroughly. Let stand for 30 minutes.

Do not immediately add liquid to the meat. So we will let him soak onions.

5. Pour in kefir or ayran and knead again. Let's brew for the same amount. It is desirable that there was more time for marinating.

6. Try on the skewers to the jar. If they are longer, cut them off.

7. We string the barbecue on sticks. If desired, you can wear thinly sliced ​​​​smoked bacon between the pieces. But this is optional.

8. We put them in jars of 4 - 5 pcs. From above we cover the neck with foil, folded in 2 layers. We make holes in it so that steam comes out.

By the way, at the bottom of the jar you can put 0.5 cups of rice and onions from meat. But maybe just an onion. The groats will also be cooked during this time and will be an excellent side dish.

9. Put them in a cold oven.

Do not put jars in a preheated oven! From the temperature drop they will burst.

10. Turn on the oven at 200 ° and cook for about 1 hour. After the time has elapsed and during cooking, do not open the door. It is necessary that the oven cools down first, then the jars will not crack.

How to cook shish kebab in a sleeve on an onion pillow?

Meat is cooked differently in the oven. But not everyone tried to make it on an onion pillow. It turns out really very tasty. In this way, you can cook for a holiday at any time of the year.

Ingredients:

• Pork neck - 1.5 kg;
• Baking bag - 1 pc.;
• Onion - 5 pcs.;
• Seasoning for barbecue - 1 pack;
• Acetic acid 70% - 3 tablespoons;
• Sugar - 2 tablespoons;
• Ground chili pepper - 1 tablespoon.

Cooking:

1. First, marinate the meat. You don't have to buy pork neck. You can take any part, I talked about this above. Cut it into pieces and place in a deep bowl.

2. Sprinkle it with seasoning and mix well. If salt is present there, then nothing needs to be added. We leave to infuse for 1 hour.

As a seasoning, you can use any spices you like.

3. We clean the onion and cut it either into rings or half rings. We put it in a colander and pour it with boiling water.

4. Transfer to a bowl. Sprinkle with sugar, pepper and fill with water (can be cold from the tap) to completely cover the contents.

5. Pour in the vinegar and mix well. We leave it for 30 - 40 minutes.

6. Put the baking sleeve on a baking sheet. Spread the onion drained from the liquid evenly into it. And on top of it is marinated meat.

7. We tie the bag and make 2 - 3 holes on top of it so that steam comes out during cooking.

8. We send to the oven preheated to 200 °. Ready within 1 hour.

This dish can be served with or without a side dish. By the way, onions are delicious!

Video on how to cook barbecue in the oven

I suggest you watch a video in which they show and tell how to cook delicious barbecue in the oven. I haven't made this recipe myself, but I think it should be delicious. The most interesting thing about it is that the marinade contains wine.

Bon appetit!