How to cook shish kebab at home? +video lessons

Home » Kebabs » How to cook the most delicious and juicy pork kebab - recipes for the best marinades

Valentina Kolesnikova 04/13/2020 (Updated: 05/21/2020) 139 No comments

Juicy, fatty, tender and soft! I just love pork kebab! And although pork is not a dietary product at all, we cook it much more often than, for example, chicken or beef kebab.

Of course, pork kebab turns out to be fattier compared to, for example, turkey kebab. However, I “dilute” this fat content with light vegetable snacks and salads, which I prepare especially for it. It turns out very tasty, satisfying and at the same time, no heaviness in the stomach!

Mushrooms are ideal with pork. They can even be marinated in the same marinade. Or you can make a completely different marinade, which is designed specifically for champignon kebabs. I assure you, you have never tasted such deliciousness!

Kebabs can be prepared not only from pork tenderloin, but also from offal. By the way, I just have very interesting and proven recipes for pork liver kebab. I highly recommend checking out this collection. In it I talk about how to prepare a delicious marinade that will make the liver very juicy and soft.

In general, if you know a good, proven marinade recipe, you can prepare such a delicious dish that you won’t even be shocked!

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What part of pork is best for barbecue?
Pork kebab in the oven with the aroma of a real fire
Delicious and juicy pork loin shish kebab on the bone
Pork shish kebab with vinegar and onions in the oven
Very juicy pork neck kebab in a sleeve in the oven
Soft and tasty pork neck kebab with kefir
Very juicy pork kebab on mineral water
A real recipe for Caucasian-style pork shashlik on the grill
Classic recipe for pork shish kebab with vinegar and onions
Fried pork kebab in a frying pan
Armenian pork shashlik
Pork shashlik in the oven on a baking sheet
Pork tenderloin shashlik in foil in the oven
Pork shish kebab in a slow cooker

What part of pork is best for barbecue?

The ideal option is the neck or collar . This part is very tender and is riddled with thin layers of fat. Those. This part contains everything in moderation, both meat and fat, which makes the kebab very juicy, tasty and not too greasy.

In second place I would put the tenderloin . It is also very soft and tender, but unlike the neck it is leaner.

Next comes the loin . It is also suitable for barbecue. It turns out especially tasty, especially if it is fried with the bone.

Rib part . Ribs generally don't have a lot of meat, and they are often very fatty. But, if excess fat content doesn’t bother you, then the pork ribs kebab turns out excellent.

Rear end or ham . On this part the meat is tougher and not as fatty. It is more suitable for cutlets or roasts, but if there is nothing else, then in principle you can use it for barbecue.

Pork kebab in the oven with the aroma of a real fire

Are you worried that you can’t barbecue outdoors? One that would smell like real smoke? Well, in vain! In ordinary home conditions, you can also prepare aromatic kebab, which will be just as tasty and juicy.

Moreover, for this you only need a handful of chips from fruit wood. You will not need to stock up on coals and firewood.

When I tried this method of cooking pork kebab, I was absolutely delighted! It really turns out very aromatic, almost the same as on real coals.

Below I described step by step and in detail what to do and how to do it. If something is not clear, I am always in touch.

1 kg pork tenderloin or neck;
1 liter of tomatoes in their own juice;
5 pieces. onions;
1 tsp. adjika or seasonings;
0.5 tsp. black pepper;
1 table. l. raises oils;
1 large bunch of parsley;
salt;
wood chips or shavings of hardwood (apple, pear, birch, rosemary).

Cut the onion into quarter rings.

Transfer to a bowl and sprinkle with coarse salt. Knead well with your hands. Coarsely chop the parsley.

Add it to the onion and mash it thoroughly with your hands until the juice appears.

Cut the meat into medium-sized cubes, not very large.

Transfer to onion and parsley. Add adjika or barbecue seasoning.

Salt to taste. Season freshly with ground black pepper. Pour in vegetable oil.

Add tomatoes in their own juice. If there are none, then freshly squeezed juice from ripe tomatoes or canned juice will do.

Mix well with the marinade.

Leave to marinate for an hour at room temperature or put in the refrigerator overnight.

Soak wooden skewers in boiling water for 15 minutes to prevent them from burning when baking.

Cover the bottom of the baking dish with foil. Pour some hot water, it will help make the meat juicy and soft.

We string it onto prepared wooden skewers.

If you want to get pork with a smoky flavor, then for this we need wood chips from deciduous trees. But chips from coniferous trees are not at all suitable for this.

Wood chips or sawdust can be purchased at a hardware store. It will be written on the package – “Chips for smoking.”

Make a small mold out of foil. We put some wood chips in it.

Place the mold in the oven, preheated to 220 degrees. We set fire to the wood chips with a gas burner or using fireplace matches.

I made a regular splinter from a broom twig. She wrapped the tip with cotton wool, which she soaked in vegetable oil and set on fire. It turned out to be a kind of torch.

Be careful! Be sure to follow all necessary fire safety measures!

When we close the oven, the fire will quickly go out and smoke will come from the wood chips. It will permeate the meat with its aroma.

Place the baking sheet with the kebab in the preheated oven. Reduce the temperature to 200 degrees and fry for 30 minutes.

2 minutes before the end of cooking, turn on the “grill” mode and bake until golden brown.

Serve hot smoky kebab with pita bread, cheese, herbs and vegetables.

Beef kebab in the oven: recipe in a jar

Shish kebab cooked in an ordinary three-liter glass jar turns out no worse than on the grill. This recipe should be taken into account in case of bad weather outside the window.

Beef shish kebab is prepared in the following sequence:

First, the meat is marinated. To do this, 3 cm pieces of beef are mixed with onion half rings (2 pieces), garlic squeezed through a press (4 cloves), salt, pepper, olive oil, mayonnaise (3 tablespoons each), lemon juice, and dill. and parsley. The beef is marinated in the refrigerator for at least 6 hours.
The meat is removed from the marinade and threaded onto wooden skewers, previously soaked in cold water for 30 minutes.
Beef skewers are placed vertically on the bottom of the jar. A teaspoon of liquid smoke is poured there. You need to make sure that the skewers are shorter than the jar and do not touch its walls. After this, the neck of the container must be covered with foil.
The jar is placed in a cold oven on the second level from the bottom and gradually over 30 minutes the temperature is raised to 200 degrees. After another 30 minutes, the temperature is set to 200 degrees, and in this mode the kebab is fried for 60 minutes.

Delicious and juicy pork loin shish kebab on the bone

I always take the brisket on the bone. It makes the kebab especially tasty and juicy. Ribs are also a great choice instead of brisket. By the way, they can be baked either in pieces or as a whole ribbon.

The latter option is especially tasty and very juicy.

2.5 kg pork loin or ribs;
1 kg of onion;
45 gr. salt;
1 tsp. black pepper;
3 sprigs fresh basil;
1/2 tsp. dry basil.

We cut the pork loin by the bone into large, so good pieces.

We cut the onion into half rings; we will need quite a lot of it. Place it in a bowl with the meat.

Sprinkle with salt and grind it together with the onion.

Pepper it well.

Add fresh and dried ground basil. They smell very wonderful, but each in their own way. In a marinade they will complement each other perfectly.

Mix everything well.

We compact and press with our hands so that all the spices and salt soak each piece well. Let it marinate like this for about 2 hours.

Oh, we're going to prepare the fire. We are waiting for it to burn out and the coals to be ready.

We take out the marinated kebab, remove the onions and herbs from the pieces so that they do not burn during frying.

Thread the pieces of loin onto skewers lengthwise along the bone, without pressing too hard against each other. We make sure that the bone always faces one way.

Place the prepared skewers on the grill. Hold without turning over for about 3 minutes on one side, turn and brown for about 3 minutes on the other.

A golden brown crust should form on the fried side. Then finish frying, turning more often so that the pieces cook evenly.

After a while, turn the skewers and fry the loin from the bone side. There is usually fat there, so the kebab will never burn.

Place on a sheet of lavash and sprinkle with onion rings.

Loin on the bone, it’s incredibly tasty, the juice just flows from it!

A large piece, aromatic, juicy, not overdried, with a small amount of fat - what could be tastier!

Pork shish kebab with vinegar and onions in the oven

This is a classic recipe that we remember from Soviet times. In those days, everything, without exception, was marinated only in vinegar and certainly with onions. And it was very tasty!

700-800 gr. pork;
2 onions;
5 tbsp. l. vinegar 9%;
½ tsp. black pepper;
salt.

Cut the onion into half rings. Place it in a deep bowl, pour in the vinegar and mix thoroughly with your hands. The onion must be mashed well so that it releases its juice and mixes with vinegar.

Cut the meat into small medium pieces.

Salt and pepper the pork pieces.

Add to the onion and mix thoroughly.

Cover the bowl with cling film or a lid. Place in the refrigerator for two hours to marinate the meat well.

Meanwhile, pour boiling water over the wooden skewers for about 10 minutes so that they don’t get burned in the oven when frying.

Our pork has already been marinated, so you can put it on wooden skewers.

Take any deep baking dish and place the kebabs so that they do not touch the bottom.

Pour some water into the mold. We do this so that the fat that drips does not burn on it.

Preheat the oven to 190-200 degrees. Place a baking sheet and bake the meat for 30-35 minutes. After 15 minutes from the start of frying, it must be turned to the other side.

This is how wonderful it turned out for us! It turns out that cooking homemade kebab in a regular oven is very easy and simple!

And you don’t have to wait until summer to cook it on the grill, because in the oven it turns out just as juicy, soft and very tasty.

You can combine meat with mushrooms, vegetables and at the same time enjoy a wonderful side dish.

Pork in mustard marinade

Shish kebab in mustard marinade will look great on any holiday table. This is an excellent solution for any celebration, as the food will always delight and surprise guests. Take:

1 tbsp. l. grainy mustard;

one onion;

700 g pork neck;

vegetable oil – 2 tbsp. l.;

salt;

pepper.

This recipe requires the following steps:

Rinse the pork and cut into 4 cm thick square pieces.
Peel the onion, wash it and cut it into rings.
Combine vegetable oil, salt, pepper and mustard in a bowl.
Add onion and meat to the marinade, stir well. Leave to marinate for two hours, but you can also marinate overnight.
Place pieces of meat on skewers, alternating with onion rings, and place on a baking sheet.
Place the kebab in the oven preheated to 200°C for 20 minutes. Bake the meat until golden brown.

Very juicy pork neck kebab in a sleeve in the oven

For this recipe, I advise you to take pork neck or as it is also called neck. If you wish, you can also add fresh herbs or garlic to the sleeve if you want the dish to acquire a piquant taste. It is advisable to take juicy onions so that more juice can be squeezed out of them.

5 kg of pork (preferably neck or entrecote);
2.5 tbsp. seasonings;
3 medium onions;
2 tsp. paprika;
1.5 tsp. salt.

Cut the pork neck into medium pieces across the grain.

Onions in thick rings.

Place the pieces in a bowl for marinating. Add salt and sweet paprika.

Add barbecue seasoning.

Mix everything well, evenly distributing the spices and salt, making sure that all the pieces of pork are included.

You need to mash the onion a little with your hands so that it releases the juice. Mix everything well.

Place in a cool place for five hours, or better yet, overnight. Transfer the pork and onions into the sleeve and distribute evenly.

Place the baking sheet in an oven preheated to 180 degrees.

After 1 hour of baking, remove the sleeve from the oven. In the middle we make a longitudinal cut with scissors.

We turn the edges to the sides. In the open state, fry for another 35-40 minutes to form a golden brown crust.

Remove the finished kebab from the sleeve and place it on a plate.

It turned out very beautiful, ruddy, fragrant and it looks very appetizing!

Veal kebab in the apartment oven - recipe with photo

To prepare this wonderful meat dish, it is better to get wooden skewers, since metal ones are not so convenient to use and can easily get burned. So, to prepare beef kebab on skewers in the oven you will need the following set of products:

Veal pulp – 700 g;
Fresh pork lard – 300 g;
1 large onion;
Lemon – 1 pc.;
Table vinegar – 1 tbsp. spoon;
Green onion feathers – 20 g;
Spices: cumin, coriander, turmeric, red and black pepper - 1 pinch of each type;
Salt.

We clean the veal pulp from films and tendons and cut it into small pieces of the same size. We also cut the lard into equal pieces, but less meat (as in the photo).

Place the pieces of veal in a deep container and mix with onions, grated on a coarse grater. After this, add spices and salt, chopped green onions, sprinkle with vinegar, and pour over freshly squeezed lemon juice.

All this beauty needs to be mixed thoroughly, cover the cup with cling film and put it in the refrigerator to marinate for at least 1 hour, and preferably 3-4 hours.

We will bake the beef shish kebab in the oven on a wire rack. It is better to set it on the middle level, and place a baking sheet or heat-resistant dish at the bottom of the oven, where you must put a few pieces of lard, and fat and juice will drip into it. If desired, the container can be covered with foil (if you are too lazy to wash the dishes).

You can add a little “liquid smoke” to the lard in the lower vessel, which can be found in any supermarket. Then the meat will be saturated with aromatic smoke, and the aroma will be close to the dish from the grill.

We prick the marinated meat onto wooden skewers, alternating with pieces of lard. Place bamboo “skewers” with veal on a wire rack and place in an oven preheated to 240 degrees.

Gradually, during the frying process, the lard will melt and drip into the lower container. Half an hour after the start of cooking, turn the skewers over and continue cooking the kebab. When the lard lying below on the foil begins to emit smoke, the grill with kebabs can be taken out, they are ready.

As you can see, you can cook beef kebab in the oven at home, and this process is not as complicated as it might seem at first glance. The finished dish can be served with pickled onions and tomato sauce; below we will tell you how to do this.

Soft and tasty pork neck kebab with kefir

From personal experience I will say that for the sauce it is better to use tomato juice rather than paste. Even better, squeeze the juice from ripe red tomatoes yourself. This will make the sauce more tender, not sour and tasty.

500 gr. pork neck;
1 onion;
1 tsp. ground black pepper;
250 ml kefir;
1 tsp. salt.

For the sauce:

4 l. tomato paste or tomato sauce;
1 clove of garlic;
dill greens;
pinch of salt;
sugar to taste.

Cut the pork neck into small oblong pieces.

Cut the onion into quarters. Knead it well with your hands, squeeze the juice out of it directly over the pork and put it in a bowl.

Add salt and ground black pepper.

Again, rub everything well with your hands so that the salt, spices and onion juice are absorbed into the meat as best as possible.

Pour in kefir, mix everything again and leave in the marinade for 1.5-3 hours in a cool place.

When the neck pieces are marinated, remove them from the marinade and thread them onto wooden skewers. We pre-soak them in hot water for 30 minutes.

Pour ½ cup of water into a baking dish. Place the prepared kebabs on top. Place in the oven to roast for 40 minutes at 200 degrees.

Now let's prepare the sauce. Pour tomato juice or paste into a bowl. Add chopped garlic.

Then add a little salt and sugar, chopped dill or parsley and mix everything.

Meanwhile, our pork neck kebab is nicely browned and ready to come out of the oven.

Serve hot with tomato sauce, sprinkle with onion rings and dill.

How else can you marinate veal for barbecue?

As soon as the first rays of May begin to peek through, the picnic and barbecue season opens, which, perhaps, we have been waiting for all winter. They start from all sides

the alluring aromas of grilling kebabs and freshly cut grass can be heard. So, let's look at some more wonderful recipes for marinating veal shish kebab, which everyone will certainly be delighted with!

On mineral water

Required ingredients:

highly carbonated mineral water – 1.5 l;
mayonnaise (67%) – 380 g;
salt – 25 g;
mixture of allspice and black pepper (ground) - 3 tsp;
spices “For shish kebab” (without salt) – 50 g;
onions – 5 pcs.

Cooking time: 10 minutes.

Calorie content per 100 g: 57 kcal.

Preparing the marinade:

This amount of marinade will be enough to marinate 3 kg of meat. Mix mayonnaise, salt, a mixture of peppers and spices in a deep container;
Peeled onions must be chopped as finely as possible, ideally it is better to pass it through a press or a meat grinder (you can use a blender). Add onion mixture to mayonnaise;
Coat the sliced veal pieces on all sides with the prepared sauce, then pour in mineral water and immediately cover with a lid. Leave the meat in the marinade for a day;
Meat for barbecue, marinated according to this recipe, turns out incredibly juicy, one might even say “melting”, since mineral water breaks down the meat fibers during the marinating process, and the onion juice then saturates them. Be sure to try it, you won’t regret it!

Read how to make tartlets with red fish.

How to cook sterlet baked in the oven with vegetables, cheese and herbs - our recipes will make the dish even tastier.

Take note of the recipes for simple and delicious kefir muffins.

Very juicy pork kebab on mineral water

Tenderloin is also suitable for this recipe. The marinade is prepared in highly carbonated mineral water, so it will make the tenderloin soft and tender.

Which mineral water should I take? I take the one that has a slightly salty taste, but you can take absolutely any that is sold in the supermarket.

3 kg pork neck or tenderloin;
300 ml highly carbonated mineral water;
700 gr. onions;
3 tsp. salt;
1 tsp each ground coriander, sweet red paprika, savory, dried basil;
½ tsp. ground red pepper;
50 ml grows. oils

Cut the tenderloin or neck into long strips. Each strip is cut into oblong pieces 4x5 cm, maybe even larger. Large pieces always turn out juicier than finely chopped pieces.

Salt the pork pieces and mix well.

Add spices.

Now mix it all well to evenly distribute all the spices.

Stir until you can no longer feel the salt. Let the meat rest a little and absorb the aroma of spices.

Cut the onion into half rings.

Place a layer of onion, a layer of meat, and so on until the end.

To ensure that the kebab is exceptionally juicy and the spices are revealed, add highly carbonated mineral water.

It softens the fibers very well and makes them looser. Thanks to this, onion juice and spice aromas are better absorbed.

The marinade should be completely absorbed into the meat and there should be no liquid at the bottom of the container.

Cover the container with a lid and place in the refrigerator to marinate overnight.

The next day, take out the marinated meat and pour vegetable oil into it. It will “seal” the pieces and all the moisture and all the juice will remain inside.

Mix everything well. The oil will create a film on the surface and prevent the juices from frying from the meat. The oil itself will be fried, and the kebab will become even more juicy, all the taste and aroma of the spices and marinade will remain in it.

We make a fire, pour out the coals and wait for them to flare up. Place the skewers on the grill.

Fry for literally 10 minutes. During this time, we turn them from side to side several times. As soon as a golden brown crust appears, immediately remove from the coals so as not to dry it out.

Place the juicy, fatty pieces on the pita bread.

And now I will reveal the secret of a very juicy kebab, which is used by all kebab shops! Before you marinate the pork, you need to freeze it the day before. Then, when we defrost it, the dehydrated meat will very easily absorb a large amount of marinade.

Try to use this technique and you will always get very juicy and flavorful kebab without much difficulty!

A real recipe for Caucasian-style pork shashlik on the grill

This is a native Caucasian recipe. Exactly the recipe that was usually prepared on the territory of all the Caucasian republics.

Even if you go there now to visit, you will definitely be served shish kebab prepared exactly according to this recipe. It is also remarkable because it is extremely simple and incredibly tasty.

It is clear that in the Caucasus, kebab is made from lamb, not pork. But who’s stopping us from taking the recipe for a real Caucasian marinade and marinating not lamb, but pork in it?

Instead of dry pepper, you can put fresh, crushed into puree. It will be even tastier!

2.5 kg of pork (preferably neck);
1.2 kg of onions;
1.5 tsp. mixtures of black and red hot peppers, freshly ground;
2.5 tsp. salt.

Cut the pork into medium pieces. Sprinkle it with salt and mix well until it is completely dissolved.

You will feel the salt crystals disappear under your fingers. This means that all of it has already been absorbed.

Pour in the pepper mixture, distribute everything well and knead so that every piece is peppered.

Cut the onion into rings and add to the pork. We knead it thoroughly so that it releases the juice. Mix the meat with the onion, let it give it all its flavor.

Everything was mixed well, the spices were dispersed, the onion was squeezed out in the most excellent way. The smell is incredible!

Leave the marinated kebab for 1 hour at room temperature. Let’s go light up the grill ourselves.

As soon as the wood has burned out, you can place the prepared skewers on the grill and start frying.

Everything immediately starts to crackle and smell incredibly delicious!

Turn the skewers several times. We try to ensure that the pieces brown evenly.

How long does it take to fry shish kebab? All it takes is 10-12 minutes and the juicy, aromatic Caucasian pork kebab is ready! Serve it with lots of greens.

Serving shish kebab is a delicate matter: prepare tomato sauce

If you don’t have any time to prepare, you can get by with ketchup and mayonnaise. But the sauce can be prepared, for example, while the meat is marinating. It harmonizes perfectly with barbecue, and it can also be served with meat cooked on the grill. Ingredients:

Tomatoes – 2-3 pcs.;
Vegetable oil – 1 tbsp. spoon;
Spices: black and red pepper, hot chili, coriander;
Garlic – 2-3 cloves;
Sugar – 2 teaspoons;
Cilantro – 20 g;
Salt.

Cut ripe fleshy tomatoes into small cubes, add spices, salt, vegetable oil, and sugar. Simmer over low heat for about 10 minutes.

After this, add 1-2 tablespoons of tomato paste to the sauce, stir, and keep on the stove for another 5-7 minutes.

Remove the pasta from the heat, add chopped cilantro and pressed garlic. Serve with meat chilled or warm, but not hot.

Kebab lovers also love to eat this great dish with pickled onions. You can soak it in different ways. One of the most successful and easy: chop 2-3 onions into thin rings or half rings, rinse several times with cold water. After this, combine the onion with chopped herbs (parsley, cilantro), ground black pepper and sprinkle with lemon juice.

Below is a video that shows in detail how to cook juicy, spicy beef kebab in a marinade with the addition of canned tomatoes.

Classic recipe for pork shish kebab with vinegar and onions

1.5 kg pork tenderloin or neck;
700 gr. (4-5 pcs.) onions;
60-70 ml 6% vinegar;
1.5 tsp. salt;
1 tsp. black pepper.

Cut the pork neck into pieces.

Cut the onion into thin half rings; you will need quite a lot of it.

We place part of the onion in a container for pickling, after first mashing it well and squeezing it with our hands to release the juice.

Salt and pepper the laid out layer of onions and sprinkle with vinegar.

Salt, pepper and compact the pork.

Again a layer of chopped onion. Again, knead it well until moistened. Salt, pepper, pour vinegar.

Another layer of meat and onions, salted, peppered and sprinkled with vinegar.

We crush everything well and send it to a cool place for the whole night.

During this time, the kebab has marinated, take it out of the refrigerator and string it onto skewers.

The coals are ready and we place the skewers on the grill. Fry on soft coals. We don't need intense heat.

You need to constantly monitor the meat because fat will still drip from it and the kebab can burst into flames at any moment. Therefore, it is not advisable to leave the grill unattended.

Don’t forget to turn the skewers after some time so that everything is baked evenly.

The kebab fries very quickly, in 10-12 minutes it is ready.

We check the thickest piece, cut it and make sure there is no blood. During this time it bakes perfectly.

Remove the meat from the skewers and serve hot with pickled onions.

Fried pork kebab in a frying pan

600 gr. pork pulp (tenderloin or neck);
3 table. l. seasonings without salt;
1 large onion;
50 ml vinegar 9%;
150 ml. water;
1 tsp. salt;
2 tbsp. l. raises oils

Cut the pork into fairly large pieces.

Sprinkle with dry paprika, seasoning and mix everything well.

Then pour in the oil and mix everything again.

Heat a frying pan with vegetable oil. As soon as it starts to smoke, immediately lay out the pieces and fry them over low heat.

When the meat is fried on all sides, mix water with vinegar.

Pour this mixture into the pan and continue cooking until all the liquid has evaporated.

At the end of frying, when the liquid has almost evaporated, sprinkle the meat with salt and add onion, cut into quarter rings.

Stir, cover with a lid and continue to simmer for another couple of minutes.

That's it, the kebab is ready. It turns out soft and juicy and tastes in no way inferior to something cooked on the grill.

Armenian pork shashlik

3 kg pork (neck);
½ lemon;
1 kg of onions;
3 bay leaves;
2 tbsp. l. thyme;
3 tsp. paprika;
1 tsp. black pepper;
4-5 tsp. salt;
150 ml grows. oils

Cut the neck or tenderloin into large portion pieces. Onions in half rings mode.

Transfer to a marinating container. Sprinkle with thyme and stir until it combines well with the meat.

Pour in the onion and rub it thoroughly with your hands so that it releases its juice. Mix with meat.

Add red sweet paprika and mix everything again.

Grind the bay leaf into small pieces with your hands, mix everything again.

Add salt, mix all ingredients together.

Pour in vegetable oil, it will add juiciness to the fried meat, and mix everything again.

Squeeze the juice of half a lemon.

Sprinkle with ground black pepper, mix thoroughly and compact with your hands.

This method of marinating is good because the meat is very quickly soaked in all the spices, salt and lemon juice. Literally in the time it takes us to light the grill, it will already be ready for frying.

At the same time, it can also be stored for 3 days even at room temperature, and this will only make the kebab tastier.

We light the wood and prepare the coals. They became the color of ash. Now lay out the skewers.

Initially, turn them right away, letting the crust bake so that the moisture does not escape. Then we don’t touch it for 1-1.5 minutes, and then turn it as needed.

The kebab was fried perfectly and in 13-15 minutes it was ready!

Pork shashlik in the oven on a baking sheet

2 kg pork neck;
50 ml grows. oils (for baking sheet);
500 gr. (or 5 pcs.) onions;
1 tsp. coriander;
100 ml apple cider vinegar or regular 6%;
1 tsp. black pepper;
1 tbsp. l. salt.

Cut the neck or tenderloin into medium oblong pieces, 40 grams each. Place in a container for marinating.

Cut onion into large rings and place it on top of the meat.

Add a heaping tablespoon of salt. Sprinkle with ground black pepper. We also send coriander there. Pour apple cider vinegar into the marinade.

Mix everything well. Place in the refrigerator to marinate for 2 hours, or better yet, overnight.

Preheat the oven to 250 degrees.

Pour vegetable oil onto a baking sheet. This must be done, otherwise the pork will burn.

Place the pieces together with the onion rings in one row.

Place in a well-heated, not cold, oven. This way the juice will remain inside the meat, and each piece will be golden brown.

After 30 minutes, the pork kebab on the baking sheet is ready. The pork turns out appetizing, soft, with a pleasant aroma and taste.

Place on a plate and serve with sauce.

Beef

Next, we’ll look at how to make shashlik from beef on skewers in the oven. Traditionally, this dish is prepared from pork. But if you use beef, it will turn out no less juicy and appetizing. When serving, this kebab can be supplemented with herbs and fresh vegetables. You will need:

three onions;

vinegar - 3 tbsp. l.;

1 kg beef;

pepper;

salt;

1 liter of mineral water;

vegetable oil – 3 tbsp. l.

Agree, making shish kebab in the oven on wooden skewers is as easy as shelling pears. Follow these steps:

Cut the meat, place in a bowl, add mineral water and set aside for 1 hour.
Drain the water, add pepper and salt, vinegar and oil, onion, chopped into half rings. Leave to marinate for 2 hours.
Thread the meat onto skewers and place in the oven for 40 minutes.

Pork tenderloin shashlik in foil in the oven

600 gr. pork pulp;
2 tsp. raises oils;
2 onions;
2 tsp. tomato paste;
1 tsp. any spices;
dry adjika;
salt;
2-3 drops of “liquid smoke” as desired.

Cut the pork into fairly large pieces and place in a container for marinating.

Cut the onion into half rings and place it in a bowl with the meat.

Sprinkle with spices, mix thoroughly, kneading with your hands. Add tomato paste. Add vegetable oil.

Mix all ingredients thoroughly again.

Let marinate for 2-3 hours in a cool place. If you have time, the marinating can be extended for another 3-4 hours. It will be even better this way.

Cover the baking dish with a sheet of foil. Place marinated meat and onions on it. If desired, you can sprinkle a couple of drops of liquid smoke on top.

Raise the edges of the foil to the top and connect, sealing the form well.

Preheat the oven to 200 degrees and place the pan in it for 30 minutes to bake.

Then we turn away the edges of the foil. Let the pork brown for another 20-30 minutes.

But the temperature in the oven at this time must be reduced to 180 degrees.

The pork turns out juicy, aromatic, with the smell of smoke.

How to cook shish kebab in the sleeve

As already mentioned, onions can give meat an incredibly appetizing aroma. Now imagine what the smell would be like if you used a lot of onions.

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

Then place the onion in a baking sleeve and spread almost over its entire length. Place the marinated meat on top without mixing it with the onion. Tie the bag and make several punctures in it.

Place the baking tray with meat in an oven preheated to 220°C for an hour. To make the kebab crispy, cut the sleeve and leave it in the oven for another 20–30 minutes.

The kebab in the sleeve turns out aromatic and well baked. However, it will not get the same crust as meat cooked on the grill.