Pork skewers in a frying pan - cooking your favorite dish at home! The best recipes for fragrant shish kebab in a pork frying pan. How to cook delicious pork skewers in the oven

Barbecue in nature - this is the dream of everyone who gets out of the house for the weekend with family or friends. But sometimes there is no way to get out of the city, to the country. Or warm spring days are still far away. That's when recipes for cooking barbecue at home come to the rescue. Stove oven is the best help for such recipes. Yes, and kebabs in it are obtained almost like on the grill, toasted, juicy. It is a pity that without the aroma of smoke. Well, this can be corrected with the help of liquid smoke added during cooking to the meat marinade or poured into the pan over which the meat is cooked.

Shish kebab in the oven on skewers

You can cook barbecue in the oven on wooden skewers. To do this, they need to be soaked for half an hour in water, then greased with oil. (from any kind of meat!) We put on a skewer, between them we put pieces of lard for juiciness of the meat.

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

Put the skewers on the rack. We put the grate on a baking sheet and put this “work of design art” in an oven preheated to 250 degrees. At such a high temperature, you will need to turn the skewers 1-2 times. If you do not want to do this, set the temperature in the oven to 200 degrees, the kebabs will be browned on all sides anyway.

Shish kebab in the sleeve

Shish kebab can also be cooked in the sleeve. To do this, lay the skewers with meat in it, only so that they do not touch each other. We spread the tightly closed sleeve on a baking sheet, pouring a little water into it. Heat in the oven to 170 degrees for 15 minutes. Now the skewers need to be taken out of the sleeve and laid out on the wire rack. Under the grate there should be a baking sheet to receive the juice from the meat. On a baking sheet, by the way, you can pour some water and liquid smoke. Turn on the grill for 20 minutes and fry the skewers on it until golden brown.

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

Lay out on the opposite side. Bake at a temperature of 200 degrees for 40 minutes, then cut the sleeve on top, turn it to the sides and bring the meat to a golden hue for another 20 minutes. Done!

When there is no time to go out into nature, and you really want barbecue, you can try to cook barbecue at home. Of course, it differs from the one cooked in nature, but it also turns out to be very tasty. On the Internet, many people advise using liquid smoke while cooking kebabs, for smell, I suggest a more natural way - rosemary sprigs. I cooked a dish of pork, over high heat 240-250 degrees, for about 30 minutes. Rosemary to use highly recommend the fragrance is simply not to be forgotten!!! I tried to cook meat in skoroda, it seems to me that it is inferior in taste to cooked in the oven.

Products for barbecue:

• pork or lamb 1 kg
• onion 200-300 grams
• red dry wine 250 grams
• spices: basil, black and allspice, rosemary….
• bamboo skewers for barbecue
• salt to taste
• sprig of dried rosemary

Recipe:
Meat for cooking barbecue should be chosen without pieces of fat.

Why? It's simple: pieces of lard on meat in the oven begin to melt and give an unpleasant smell to the meat. The neck part is best suited for cooking barbecue, the meat in the neck is tender, moderately fatty.
So, let's start cooking:
Rinse the prepared fillet, dry it, cut into pieces about 5 by 5 cm.

It is not worth chopping large, the meat will be cooked for a long time, it can already burn on top, but remain raw inside.
Onion cut into half rings,

pour part of the onion to the bottom of a deep bowl, put chopped meat on top.

Grind the spices in a mortar and add to the meat, mix the mass.

Pour wine over, cover with a plate the size of the bowl and put under a press, a liter jar is enough, a press is needed so that the meat is completely covered with marinade.

Marinate the future barbecue for 10-15 hours in a cold place, or 3-5 hours at room temperature.
After a while, we string each piece of meat on skewers, the pieces should not hang out, leave a distance of 0.3-0.5 mm between them, this will allow the meat to bake completely. It turns out delicious if you string plates between pieces of meat bell pepper and onion.
We put the skewers on a baking sheet, and put in a preheated oven to 240 degrees.

From time to time, turn the meat over and pour it with the remaining marinade.

Alternatively, you can cook the barbecue not on a baking sheet, but on a wire rack in the oven.
Checking the readiness of the kebab is very simple, just make an incision on the meat - if the juice is pink, the meat is still raw, if it is transparent - the kebab is ready! If there is no juice at all, you have overdried the meat. And in order not to dry it out, it must, as mentioned earlier, be watered from time to time with water or marinade.
Ready kebab, put on a dish, now it's time to give the meat the smell of kebab cooked on a fire. To do this, set a sprig of rosemary on fire and put it to the meat, cover it with a deep bowl on top, leave for 5 minutes. The shish kebab will acquire a very tasty aroma.
After that, decorate the meat with tomato rings (for this, cut the tomatoes into plates, make an incision on each and insert into the gaps between the meat).

Shashlik should be served with fresh vegetables: tomatoes, cucumbers, etc.
I think it's hard to find a person who does not like kebabs (except for vegetarians who do not eat meat in principle), the taste is not transferable.

I’ll also tell you a little about barbecue marinades.

For cooking barbecue at home it is very important to correctly approach the preparation of the marinade, it will depend on how juicy and tasty the dish will turn out. There are many recipes, I will highlight a few that the network offers:

• One of the most successful marinades is wine. But definitely not a real powder! It is better to choose dry white wine, the brand is not important, the aging time is also. Proportions per 1 kg of meat add 250-300 grams of wine + be sure to add onions.
  I used red wine, onions and spices.
• for lovers of spicy barbecue: mix vinegar with spices and red pepper.
• a more delicate marinade is made from mayonnaise, black pepper and lemon juice.
• The most tender-tasting meat is marinated in curdled milk with spices. It is important that the curdled milk is from homemade milk.

The weather in the yard is already almost barbecue, but, as forecasters promise, it won't last long. We're expecting snowfall next week! Real heat, according to their forecast, will come only by mid-May.

For those who are unbearable, they can safely cook kebabs at home using a three-liter jar and oven according to the following recipe and go out to the balcony to eat them.

Ingredients:

Pork (preferably the neck part) - 500 grams;
Mineral water - 100 ml;
Balsamic vinegar - 2 tbsp. spoons;
Lemon juice - 1 tbsp. spoon;
Onions - 1 piece;
Spices "For barbecue" (composition of dried basil greens, dried oregano, pieces of sweet red pepper, paprika, coriander, black pepper, bay leaf, red pepper, nutmeg, ginger, cinnamon, cumin).
Salt, pepper - to taste.

Cut the meat into pieces for barbecue, cut the onion into rings. Place them in a marinating bowl. You can use any marinade, your favorite. I sprinkled with spices, poured with lemon juice, added balsamic and filled with mineral water. Leave for an hour or more.

Break off wooden skewers according to the size of a three-liter jar. Remove the meat from the marinade, string on skewers, alternating with onions. Put the rest of the onion on the bottom of a dry jar, place skewers with meat on the onion and cover the neck of the jar with foil. We put the jar in a cold (!) oven. Bake at 180 degrees for about an hour.

Then we slightly open the oven and let it cool a little (so that the jar does not burst) and remove our kebabs.

A great idea for preparing a barbecue for bad weather. The meat is very tender. For the smell of a fire, you can add liquid smoke to the bottom, however, I am not a supporter of chemistry.
Bank will not burst, checked repeatedly. We put the main thing in a cold oven and after browning - we take it out not immediately, but after 15 minutes, and so that there is no sharp temperature drop.

A great way to cook barbecue at home.

We take meat-pork-marinate
according to your favorite recipe
I just have salt, pepper, spices and vinegar...

Let's leave it for a couple of hours...

We take 3x liter jar, wooden skewers,
string the meat and put it in a jar...

at the bottom of the jar 2 cloves of garlic.
You can add liquid smoke, but I don’t have one ... it will be without smoke ....

or like this ...... as you like ....

Top the jar with foil...

And into the oven! The jar will not burst if you put it in a cold oven, and only then turn it on.

I put it on the wire rack, at 200g ...

After 20 minutes, the pace increased to 250 ... The smell went mmmmmmmm

An hour later I got our jar ...

You see, a real barbecue!

Recipe number 3

Ingredients for Shashlik in a jar
Offal (chicken offal or any meat, poultry or fish) - 800 g
Garlic - 4 tooth.
Liquid smoke
Carbonated water (mineral, for marinade) - 150 ml
Vegetable oil (for marinade) - 1 tbsp. l.
Salt (for marinade) - 1 tbsp. l.
Seasoning (for barbecue) - 1 tsp.

At the bottom of the jar we put two cloves of garlic, pour 2 tbsp. liquid smoke.

Put the prepared stomachs on wooden sticks (if you don’t have stomachs, but meat, then fry a little in a pan). Vertically place skewers (includes 7 pieces). Close the jar with foil folded in 2 layers.

Put in a cold oven on a baking sheet, turn on the oven, and after 40 minutes the barbecue is ready - fragrant and tasty.

For meat, the cooking time should be increased to about 1 hour and 20 minutes. After the kebab is ready, open the oven slowly so that the jar does not crack from the temperature difference.

And an alternative version of homemade kebabs without a jar:

In the oven? If not, then we will present the recipe for this amazing delicious dish in this article. We will also tell you about which marinade is best used to prepare the said dish.

Step-by-step recipe for barbecue in the oven

Most people are used to barbecue exclusively outdoors. However, it should be noted that not everyone has the opportunity to go out into nature and cook delicious meat on coals. If you belong to this category of people, then we suggest making pork skewers in the oven. In terms of taste, it practically does not differ from the dish that is cooked on the grill. So this is a great option for those who want to make homemade kebabs, but do not want to spend their time going out of town and lighting a fire.

So, we will need:

• sweet bulbs - 3 pcs. (2 - for marinade and 1 - for sauce);
• fresh medium-sized lemon - 1 pc. (1/2 for meat and 1/2 for sauce);
• fresh greens - a large bunch;
• fresh pork fat - about 200 g;
• fresh leek - a large bunch;
• pepper, salt and other seasonings - add to the sauce and marinade to taste.

Meat product processing

Before making pork skewers in the oven, the main component should be carefully processed. The meat piece must be washed in warm water, and then all unnecessary elements in the form of films and veins should be cut off from it. Next, the pork needs to be cut into medium square pieces and set aside.

After processing the main component, you should start preparing fresh fat. It must be rinsed and then dried with paper towels and cut into not very large pieces.

Marinating meat

The presented barbecue recipe recommends using a special marinade. To prepare it, you need to peel the onions, and then grate them on a large grater. Next, add salt, pepper and other seasonings to them, as well as chop half a bunch of greens and leeks. After that, in the same bowl you need to squeeze one half of the lemon.

Having made a fragrant marinade, it must be poured into the meat and mixed well. Also, previously chopped bacon is required to be placed with pork. All ingredients should be tightly closed with a lid and left at room temperature for 60-80 minutes.

We form a dish

To cook a delicious pork kebab in the oven, you should definitely purchase long bamboo skewers. They need to put all the pickled meat on them, alternating it with pieces of lard.

Also, to prepare the mentioned dish, you need to take a large baking sheet and cover it with several layers of food foil (reflective side up). In the future, 5-6 pieces of lard should be laid out on it, and then placed on the lower tier of the oven. As for the barbecue on skewers, it is recommended to place it on a grid, which must be installed just above the baking sheet.

Heat treatment of the dish

After the meat and the tray for it are placed in the oven, it should immediately be turned on and set to a temperature of 250 degrees. Cooking pork in this way is recommended until fresh blood stops flowing from the incised part of the meat product.

By the way, during the heat treatment of the dish, the upper part of the kebab can bake quite quickly. In this regard, it is recommended to regularly turn it over, holding on to the tips of the skewers.

After the meat is well browned, and the fat gives off smoke, the dish can be safely removed from the oven.

Making sauce

We talked about how to make a barbecue marinade above. And to make such a dish more tasty and fragrant, you should definitely serve it with a self-made sauce. To create it, you need to finely chop the leek, as well as onions and fresh herbs. Next, the ingredients need to be flavored with spices and lemon juice. If desired, table vinegar can also be added to this sauce.

We serve barbecue to the table

Now you know how to cook barbecue in the oven. After it is completely baked, it must be put on a plate without removing it from the skewers. From above, the meat product must be poured over with self-prepared sauce and immediately presented to the table. In addition to this dish, you can make a side dish in the form of boiled or mashed potatoes, as well as fresh vegetables. Enjoy your meal!

Marinade for barbecue with mayonnaise

Surely you know that there are a great many marinades for such a dish as barbecue. If you do not know exactly how to soak the meat for the mentioned dish, then we will tell you about it right now.

How to cook barbecue in the oven, we described in detail a little higher. That is why we will not repeat and describe this process again. We will only tell you about how to properly soak meat for barbecue. For this we need:

• pork (pulp piece) - 1 kg;
• sweet bulbs - 2 pcs.;
• fat mayonnaise - about 150 g;
• salted tomatoes - 2 pcs.;
• pepper, salt and other seasonings - add to the marinade to taste.

Marinade preparation

Marinade on mayonnaise for such a dish is easy and simple. To do this, peel the salted tomatoes from the skin, and then grind them in a blender to a state of porridge. Next, the resulting tomato sauce must be combined with mayonnaise, add pepper, salt and other spices.

As for sweet onions, they must be peeled and cut into thick rings.

pickling process

Meat for barbecue in mayonnaise marinade should be about 2 hours. But this is provided that the pork was not frozen, but only slightly chilled.

Thus, the pieces of meat must be combined with the marinade and mixed thoroughly. Next, they need to put onions and leave under the lid for a while.

Making a Caucasian marinade

It is no secret to anyone that kebabs prepared according to a Caucasian recipe are the most delicious. If you want to try this dish, then you will need the following ingredients:

• pork (pulp piece) - 1 kg;
• green onion - a few feathers;
• sweet paprika - 1/3 teaspoon;
• dried basil - ½ teaspoon;
• cumin - ½ spoon;
• lemon - 2/3 fruit;
• pepper and medium-sized salt - add to the marinade to taste.

Cooking process

To prepare such a marinade, you need to finely chop green onion, and then squeeze lemon juice to it and grind the ingredients well with a pusher. After you get a homogeneous gruel, you should add sweet paprika, dried basil, cumin, salt and pepper to it. Finally, all products must be thoroughly mixed.

How to marinate?

After preparing the marinade, you need to put it in a bowl with meat and mix well with your hands. In this form, it is advisable to leave the pork under the lid for exactly one and a half hours. Then it can be safely baked in the oven as described at the very beginning of the article.

For this we need: 2 chicken fillets, 1 tbsp. with a slide of tomato paste, 2-3 tsp curry, fresh thyme, 1/2 blue onion, 2 garlic cloves, 1 tsp. salt and 50 ml of water.

Wash the chicken fillet, dry it with paper towels and cut into medium-sized cubes. Add the onion, garlic, tomato paste and curry to the blender and turn it on.

Then add 50 ml of filtered water and salt (half or whole tsp). Let's beat it all up again. Let's taste it. Due to the curry powder, the marinade will be slightly bitter, do not be alarmed.

Combine the resulting sauce with chicken, add thyme flowers and leave to marinate.

Let's move on to chicken heart skewers

We will need: 150-200 g chicken hearts, 1 tbsp. honey, 1 tbsp. balsamic vinegar and 2 tbsp. soy sauce, salt and pepper.

So, melt the honey, add balsamic vinegar and soy sauce, salt and pepper. Combine with hearts and leave to marinate.

Pork skewers

My favorite part of pork is the neck. It is soft, not too greasy and is ideal for cooking on the grill or at home. Skewers from pork neck are very tender and tasty. I learned one lesson a long time ago - meat should not be overloaded with various sauces and seasonings! The neck is good in itself, one has only to salt and pepper, and it reveals its full potential. Therefore, to prepare such kebabs, we need: salt, pepper, mustard and rosemary. By the way, rosemary best friend pork. Do not forget about it when preparing dishes from this meat! Cut the pork into small cubes, season well with salt and pepper. Add fresh rosemary and 1 tsp. mustard.

You don’t need much, otherwise it will interrupt the whole taste. We just need to add a shade to the meat and give it a spice. No need to overload it. Especially if you have a favorite barbecue sauce, better cook it and you will get a fantastic dish! Let's marinate.

Next, preheat the oven to 180'C. String chicken, hearts and pork on wooden skewers. Set aside the rest of the sauces from under the hearts and chicken for later, do not give out. Put foil on a baking sheet so that the juice does not burn to the bottom, and put our kebabs on a wire rack. Put in the oven for 40 minutes. I checked every 15 minutes and poured the remaining sauces over the chicken and hearts. It turned out very tasty!

That's all, our barbecue at home in the oven ready! Call to the table and let it be delicious!