How to make barbecue at home in the oven. Oven barbecued pork on skewers

The question of how to bake a barbecue at home is involuntarily asked in the spring, when the sun is already starting to shine brighter, but it is still far from leaving for nature. But why not please the household with delicious, fragrant, tender meat, which is quite a bit inferior to what is obtained on the grill? Even at home, you can cook pickled kebabs in the oven without skewers on the grill. And is it possible to get a great result?

6 subtleties of home barbecue

1. Prepare the meat properly. Ideally, if it is fresh, then it will be enough to clean it from the films (beef, pork) or from the skin (chicken). If you bought a frozen fillet, thaw it in the refrigerator (this will take about a night), rinse and clean it too.
2. Marinate for at least 2 hours. This applies to food chicken fillet. To give taste and softness to pork or beef, it will take much more time - 8-10 hours. A little less - up to 4 hours is required for a young lamb. If you cook champignon skewers in the oven, the marinating time can be reduced to 30 minutes, as mushrooms absorb liquid like sponges.
3. Take care of the shampoos. It is convenient to use real metal skewers, as they are guaranteed not to burn during the cooking process. If you want to figure out how to cook barbecue in the oven on wooden skewers, soak them in cold water for 30 minutes in advance. This way you will protect the “accessory” from burning.
4. Experiment with flavors carefully. This applies to barbecue in the oven with liquid smoke, which is sometimes recommended to be added to get a smell, like from a barbecue. You can do this (about 2 teaspoons per 2 kg of meat), but it is not advisable if you plan to treat children.
5. If you are worried that the meat will turn out tough, cook the kebab in the oven in foil. Its recipe differs only in that the pieces should be wrapped in foil at the beginning of cooking, and removed 10 minutes before the end of frying. By the same principle, barbecue is cooked in a sleeve in the oven, only it is not removed, but cut directly on skewers to get a golden crust. Another option is to make kebabs in a jar in the oven, when the meat strung on skewers is set in three liter jar and put in a cold oven, which is then heated to 200 °, and after half an hour to 250 °. Thanks to this approach, the pieces are first steamed and only then fried.
6. Cook barbecue at home in the oven over high heat! The ideal temperature for fatty pork and beef is a maximum of 250°. The heat will quickly create a crust on the surface of the pieces and the liquid from the meat will not be able to evaporate. For chicken, 200° is sufficient.

Diet skewers

Care about your figure? Choose lean chicken or young lamb. Believe me, the result will not disappoint you!

Chicken skewers in an electric or gas oven

You will need:

• chicken fillet - 400 g;
• soy sauce and rice vinegar - 2 tbsp. spoons;
• olive oil- 4 tbsp. spoons;
• spices for barbecue - a tablespoon.

Cooking

1. Cut the fillet lengthwise into strips no more than 1.5 cm thick.
2. Make a marinade: mix oil with spices, add soy sauce and rice vinegar.
3. Place the meat in the marinade and refrigerate.
4. String the fillet on skewers with an accordion, pour over the marinade, place on a wire rack, place a baking sheet under it. Cook for 40 minutes, turning a couple of times.

Lamb skewers in the oven

Real caucasian recipe how to fry shish kebab at home in the oven. To prepare it, use:

• lamb - 1 kg;
• onion - 4 pcs.;
• lemon - 2 pcs.;
• dried marjoram and mint - 2 teaspoons;
• parsley - a bunch;
• bell pepper - 4 pcs.;
• olive oil, salt and pepper.

Cooking

1. Peel and grate 2 onions, mix with the juice of one lemon, add olive oil and spices, salt.
2. Put the lamb in the marinade, mix, marinate in the refrigerator.
3. Thread the meat onto the skewers, alternating with the chopped sweet peppers and onion rings.
4. Grease the grate with oil, place the skewers on it, place a baking sheet under the bottom. Fry at a temperature of 200 °, when the meat is browned, sprinkle it with lemon juice.

Hearty kebabs

A real man's barbecue in the oven, the recipe of which includes pork and beef.

Beef skewers in the oven as in the photo

You will need:

• beef pulp - 1 kg;
• red dry wine- 250 ml;
• large onion - 5 pcs.;
• thyme - a branch;
• pepper and salt.

Cooking

1. Season the prepared meat with pepper, salt, thyme, leave for 15 minutes.
2. Pour wine over, place peeled onion rings on top. Press down and marinate in the refrigerator.
3. Thread onto skewers, alternating with onion rings. Bake on a wire rack for 30 minutes, turning occasionally.

Of course, nothing compares to kebabs on a fire, but if you can’t go out into nature, I suggest having a picnic on the balcony, and bake a kebab in the oven!
Some tips:
The main problem with homemade oven kebabs (apart from the fact that they don't smell smoky) is that they often come out dry. To avoid this:
- it is better to choose meat with thin streaks of fat such as a pork neck, the fat, while melting, retains the juiciness and tenderness of the meat pieces.
- you need to bake a barbecue in a good heat of 250 degrees in a preheated oven, closer to the heating spiral, thus. from the high temperature, a crust immediately forms, which will keep the juice inside.
- imitate the process of frying on coals, turn the skewers every 5-10 minutes, pour marinade or water over, make sure that the meat does not burn.
- The total cooking time is 20-25 minutes (so as not to overdry).
- We use real skewers (not wooden sticks that burn immediately).
If everything is done correctly, a successful home-made kebab turns out juicy, with a wonderful golden brown crust, improves the mood of the cook and guests, and really smells a little of smoke!

Ingredients (for 3 servings (based on 250-300g of meat per person)):

• 800 g bold pork (neck, shoulder)
• 4 small onions
• 2 tsp salt
• 0.5 tsp ground black pepper
• 2 tbsp vinegar 9% alcohol
• 0.3 l. water

Cut the meat into 4x5cm pieces.
It is better to choose meat with thin streaks of fat, such as necks. When cooking, the fat will melt and soften the meat fibers - the kebab will turn out juicy. If you don’t like it when fatty pieces come across in the barbecue, you can alternate the meat on the skewer: a piece of lean, a piece of bold neck, due to such a “neighborhood” even a lean tenderloin turns out juicy.

Cut the onion into 2-3 mm thick washers.

I love the simplest vinegar marinade with salt and black pepper.
Put the meat in a bowl, salt (2 tsp without top, pepper (0.5 tsp freshly ground pepper), pour water (0.3 l) and add 2 tbsp vinegar. Mix.
Vinegar is added to the marinade to make the meat soft, but you can’t pour too much vinegar, otherwise the kebab will taste sour.

Sprinkle meat with onions.

We put the meat under pressure.
Cover the bowl with a film, put a plate of smaller diameter on the meat and put a load on top - for example, a 5-liter jar of water.
Marinate the meat for at least an hour. (if you are going to bake in an hour or two, you can not put the meat in the refrigerator, if the next day, be sure to put the entire structure in a cold place).
P.S: Meat after this stage is also great for baking on charcoal grills.

See also:

Admit it, dear friends, don't you sometimes want, to paraphrase the famous novel by Francoise 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 (upper part of the back).

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 cumin 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 in 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 steel ladle, add a pinch of salt, a pinch 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 prescribed 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 garlic cloves crushed with a special tool. 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 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. In electric stoves, the ovens of which are equipped with lower and upper heating elements, it is better to place the baking sheet at the middle level of the oven and at the final stage of frying, it is advisable to turn on the convector to quickly brown 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.