Yak bake meat for barbecue. Shashlik at Dukha from Yalovichina: the best preparation recipes

Shish kebab on skewers in the oven and foil can be served with crown grass on any Christmas table, which will delight your guests.

The marinade for meat can be absolutely whatever it is, but if you are preparing it for natural purposes, then you need to take it somewhere else. We'll have an hour and some spices.

The pork kebab in the booth takes about two years to cook in the oven, about one year for preparation and soaking, and about 40 minutes for greasing.

Ingredients for 4-5 servings:

• pork - 800 g
• pomegranate
• 2-3 cloves for chasnik
• 1 tsp. crushed butternut peas
• seasoning “Italian herbs”
• salt - 1.5 teaspoons
• chalk black pepper

How to grease kebab and pork in the oven with foil

1. Wash the pork meat thoroughly, dry it and cut into approximately 3 div.

2. Remove the pomegranate seeds from the fruit and place in a bag to seal tightly. Let out the new wind and rock the rocker. We extract fresh pomegranate juice, which is what is needed for barbecue. Strain it.

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

4. Add finely chopped chasnik, a mix of Italian spices, salt, pepper, nutmeg. Mix thoroughly with your hands. Cover with a lid or cover with grub and leave to marinate in the refrigerator for a year. Periodically, the kebab needs to be removed and stirred.

5. While the meat is marinating, soak wooden skewers in water so that the stench does not burn and the meat is easy to remove.

6. Gently thread the pork onto a skin skewer. Heat the oil in a frying pan and coat over high heat on both sides to “seal” the juices in the middle.

7. Line a sheet of foil and place skewers of meat on it. Cover tightly with foil and place the oven at 200 degrees for 25-30 minutes. Then remove the top ball of foil and bake another 10 quills, or you can do it in grill mode.

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

When it’s cold outside, you want again the familiar smell of meat smeared on vugilla, when there’s good company, there’s delicious wine on the table, sincere discussions are going on until the morning... Don’t scold: kebabs can be cooked in the oven, don’t forget the aroma aunty, It's even more delicious.

How to cook kebab from the oven and pork

Kozhen, who has ever baked pork on vugilla, knows that it can be used for meat, which is known as vikorystvo:

• It will be fresh, ideally fresh, and in no way frozen;
• give priority to special parts of the carcass: pork neck, shoulder, fillet;
• If you don’t like pork meat, choose lamb pulp, veal tenderloin, chicken pieces;
• for the piece of meat, it is necessary to stir the fat in order to keep the dish juicy and soft;
• Before preparing pork shish kebab, the meat shank must be cleaned from the veins, spilt, and then marinated.

To prepare a delicious pork kebab in the oven, you need to cut it correctly after choosing a piece of meat. You can’t trim the pork so that it doesn’t become dry. Ale oh too much stuff will also be ready for a long time and you may lose your Sirim. The optimal size of the piece is a piece weighing 45-50 g, the size of a large hair pea.

Marinate yak

There are no ways to soak a pork neck: with kefir, mayonnaise, great quantity of cibul. All cooks use cola, mineral water, pomegranate, lemon and tomato juices. Photos of recipes and a detailed description of how to marinate kebab and pork are often posted on culinary forums. The most important part of the marinade is that it has a sour product that softens the fibers of the meat. You can supplement it with your favorite spices, herbs, vegetables and fruits (tomatoes, pineapple, eggplant).

Recipes for shashlik in the oven with pork

After the meat pieces have been marinated for 4-5 years, they can be baked. Cooks cook shish kebab in the oven in a variety of ways: on skewers, skewers, placing the meat on a bed of vegetables (without skewers), in a frying pan. The best option is to bake the meat on a grill pan, or you can cook it hot using another sleeve. Consider the national peculiarities of preparation: Caucasian kebab (with pomegranate juice), Georgian (with red wine), Virmensky (with a large number of spicy herbs).

On skewers

This delicious, savory shish kebab on skewers near the pork oven will ooze with the aromas of pomegranate juice, herbs and nutmeg. You will ideally go to the Christmas table, you will see no worse for the one who is studying on vugilli. For a side dish, it is recommended to prepare baked potatoes or grilled vegetables.

Ingredients:

• pork pulp – 900 g;
• pomegranate – 200 g;
• chasnik – 4 cloves;
• nutmeg peas – a pinch;
• Oliya Roslinna – 50 ml;
• salt - 25 g.

Cooking method:

1. Cut the pork neck into medium pieces the size of a pea. You can’t be careful about making small pieces - the kebab will be dry and unsavoury.
2. Cut the pomegranate into slices, remove the grains, place in a bag and give it a good shake. Strain the juice and discard the grain.
3. Place the pork in a bowl, pour over the juice. Add chopped chasnik, seasonings, nutmeg.
4. Be careful with your hands so that you actively absorb the marinade. Let it sit for about a year, then salt the meat.
5. Soak wooden skewers in cold water - this way the stench will not burn during the baking hour.
6. Thread the pieces onto the skewers, not too tightly, one by one. Bake the pork kebab in the oven for 30 minutes at a temperature of 190-200C.

At the bank

A unique way to prepare your favorite herb is recommended by culinary experts. Before you cook the kebab in the oven in a jar, make sure that your container is dry. Place skewers with meat strung on them in the middle of a large jar and place in a cold oven. The pork is cooked in the rich juices, the aroma of spices and squash oozes through. Photos with a detailed description of this baking method can be found on culinary sites.

Ingredients:

• pork chop – 1 kg;
• bacon chi lard – 300 g;
• cibulini – 3 pcs.;
• water – 120 ml;
• lemon – 1 pc.;
• coriander, spices, salt - to taste.

Cooking method:

1. Wash and dry the pork meat. Cut into portions of 5-6 centimeters each.
2. Place in a deep container, pour over fresh lemon juice, season with spices, and sell.
3. Peel the cibulini, cut into rings, add to the pork. Mix everything well, pour a little wine and juice. Marinate the ingredients for 60-80 minutes.
4. Cut the bacon and lard into thin slices. Thread the strips of cheesecake onto skewers, stuffed with bacon.
5. Place cibulin rings in the middle of the jar, and place skewers for the animal. Cover the jar with a sheet of foil, turn up the heat to maximum, bake for 60-80 minutes.

At the sleeve for baking

Culinary experts call this method “Georgian”; scraps of pork butt are marinated with a large number of herbs: hops-suneli, tarragon (tarragon), savory, and a dash of wine otztu (or red wine) is added to the marinade. To cook shish kebab in the oven, you need to soak the pork butt or the neck, ale and herbs often prepared from chicken, cowhide and lamb.

Ingredients:

• pork butt - 1 kg;
• cibulini – 3 pcs.;
• Red wine ocet - 1 tbsp.
• sum of Georgian spices – 2 tbsp.
• Roslinna oliya – 30 ml;
• salt, bay leaf.

Cooking method:

1. Peel the cucumber and cut into small cubes. Mix with spices, stir thoroughly to remove the juice.
2. Cut the pork into pieces of 50-60 g.
3. Mix the pork with the zibule, with the spices, pour over the olive oil, wine, and mix thoroughly. Marinate the kebab for 2-3 years.
4. Place a ball of beef at the bottom of the sleeve, and then pieces of meat - you can repeat this procedure several times. Add a little salt.
5. Close the ends of the sleeves and create a series of openings for steam to escape. Bake the kebab in the oven for 1 year at medium temperature until ready.

In Folzi

A classic, time-tested recipe by gourmets for preparing shish kebab - marinating with a lot of cibul and kefir. Some gentlemen want to work with mayonnaise, but this sauce is not recommended to be subjected to a second heat treatment. Kefir is ideal for preparing kebab with foil, it miraculously softens the fibers of the meat and helps create an appetizing scoria.

Ingredients:

• oshiyok - 1 kg;
• kefir fat content 2.5% - 2 l;
• tsibulya – 3-4 pcs.;
• Roslinna oliya – 50 ml;
• spices, bay leaf, black pepper, salt.

Cooking method:

1. Wash and dry the pork on a paper towel. Cut them into balls the size of hair peas.
2. Clean the cabbage, cut into rings, mix with spices, and season with sallu. Stir carefully until juice appears.
3. Place the egg in a deep space, add the tsibula mass, pour in the kefir. Drink at room temperature so that all ingredients marinate quickly.
4. Soak the pork for 2-3 years.
5. After this, string the skewers onto skewers, over the balls of the tsibule. Place the skewers on the baked frying pan and roll the shells around the sides.
6. Place pork neck kebabs on a sheet lined with foil, lightly tan the edges. Shchobi bake the meat, grind 30 hvilin. Serve baked or boiled potatoes and greens as a side dish.

On the grill

If you really want a tasty, aromatic kebab with smoke, you can cook it at home, on the grill. This simple recipe does not replace all the recommendations: a storehouse of marinade for pork and a photo of how to properly marinate shish kebab on the grill can be found on culinary sites. Chefs are pleased to prepare this herb from pork and loin. Set aside part of the carcass until you grease the meat.

Ingredients:

• pork – 1 kg;
• bell pepper – 3-4 pcs.;
• tsibulya – 3 pcs.;
• eggplant - 1 pc.;
• tomato – 1 pc.;
• red dry wine – 1 tbsp.;
• spices, salt - to taste.

Cooking method:

1. Wash the pork, cut into pieces of 40-50 grams.
2. Clean the tsibula and cut into large rings.
3. There is a container to place meat shanks, broccoli rings, spices. Mix everything carefully.
4. Pour dry red wine over the ingredients. Marinate the pork for 5-6 years.
5. Thread the skewers onto skewers or soak bamboo skewers afterwards. Cut the vegetables into chunks or 3-4 centimeter bars, rummage through the pieces of meat.
6. Place the pork and vegetables on the grill, then place the sheet with water (so that the fat that drips from the skewer does not burn).
7. Bake the kebab in the oven with pork for 25-30 minutes.

Video

A recipe for preparing savory shish kebab with pork in the oven with mushrooms and vegetables

Evaluation
recipe

Hour
(min)

portion
(chol)

100 grams of finished herb

14 gr.

16 gr.

In carbohydrates

207 kcal.

We'll have a picnic on the weekend, and in the meantime we'll prepare the “sweetheart” at home - kebab and pork in the oven. This meat herb looks incredibly tasty, and the cream of it, the kebabs at home look even beautiful, they can be served like a Yuletide herb on a banquet table. The dietary version is prepared from chicken, turkey and fish, and is superior to today’s popular “human” version - pork, mushrooms and vegetables.

Ingredients:

• pork (shoulder) – 400 g;
• pecheritsi – 200 g;
• bell pepper – 1 pc.;
• crushed tomatoes – 5-6 pcs.;
• tsybula dribna - 5-6 pcs.;
• spices for meat – 2 tsp;
• sumac – 1/3 tsp;
• mayonnaise 67% – 2-3 tbsp;
• salt, pepper - for relish.

Pokrokovy recipe for shashlik and pork at the Dukhovtsi

Select a good piece of pork, go for some part that when baked does not come out dry, then the meat is shredded with fat - a shoulder blade or a rump. Cut the meat into large pieces. Add salt, pepper to taste, and also spices to taste.

Place the pieces of meat in a bowl, add the cookies, first remove them and peel them from the top liquid. Lubricate the ingredients with mayonnaise. Mix with your hands, seal the mold with hot water and refrigerate for 6-8 years.

Prepare the vegetable stock this year – dried tomatoes and dried cibulini – peel and cut into round plates. Clean the peppers, remove the membranes and grains. Cut the pepper into large pieces.

Take special skewers for baking. Thread pieces of meat, mushrooms, tsibul, tomati and pepper onto skewers. At this point, pre-heat the oven and set it to 180 degrees.

Prepare a baking dish of suitable size. The shape may be buried. Place skewers with kebabs on the baking dish. Take the prepared product from the oven, bake 30 quills, periodically baste the meat and vegetables with the juice that is available in the pan.

Serve with greens and sauces to taste

Delicious!

Option 2: Shashlik in the oven with pork on skewers - a classic recipe with smoke

Be sure to turn down the hood or open a window in the kitchen! Proposition option for adding flavor to the meat, garniy, ale trochki indestructible vidilennyam dimu. If you don’t want to be bullied, stock up on some needles ahead of time. Essentially, it’s just cod, fruit with bark. Five to six eight-centimeter pieces of wood are enough, less than the size of an olive.

warehouses:

• Pisna pork – 1000 grams;
• spoon of olive oil;
• 150 milliliters of tomato juice;
• great cibulin juice;
• salt, cilantro and pepper;
• a pair of watch teeth.

Dodatkovo:

• I eat dried fruit trees.

Pokrovy recipe for aromatic shish kebab with pork in the oven with fresh smoked smoke

After washing and drying, cut the pork selected for shish kebab into large strips, about a few centimeters apart. The peeled cibulin is dissolved into circles and placed into a bowl for marinating. Add pepper and add tomato, pick up some additional cilantro.

In the marinade, add and mix the oil, leave|dock| no salt. Place the meat in a bowl and mix with the marinade, cover with a lid for about an hour. The meat, which has absorbed enough flavors and juice, is rubbed into the marinade, salted and placed on skewers. We set the oven heat switch to 250 degrees.

At the bottom of a heavy frying pan, without any coatings or plastic handles, place the winter paper. Place a little “chicken” on top of it. Light the papier and place the frying pan on the bottom of the oven, and place the deco with skewers on the other side of the top. Make sure to secure the meat so that the frying pan does not stick out.

Pinch the kebab and turn it over, enough for about a quarter of a year. A hand-held oven for shish kebab - with a circulation (convection) system. It is necessary to reduce the airflow, as it is not transferred to the structure.

Option 2: Pork shashlik in the oven on skewers - a quick recipe in a jar

According to the variety of cibul, for simplicity it can be replaced with a bunch of green and large salad cibul. Do not chop the raspberries into pieces, but cut the cibulin in half, chop one part, and cut the other ring into halves.

warehouses:

• shallot cibul - three hundred grams;
• kilogram of pork;
• a quarter of a bottle of soybean concentrate;
• salt;
• pepper and mild seasonings;
• middle head of the watchmaker.

How to quickly cook shish kebab with pork in the oven on skewers

For the size of the shanks of meat, take the peas, so that you can bake the bacon without running out of cheese. Remove the pork and cut it, salt the giblets and season with spices. Chop the tsibul and chasnik directly into the bowl, do not crush. Pour in soy sauce.

The marinator significantly speeds up the pork process in two cycles, for a total of up to twenty cycles. For this wonderful concoction, just pour the kebab on the kitchen table again.

Place the marinated fish in a three-liter bottle and thread the meat onto skewers. Place the skewers vertically in the middle of the jar, cover the neck with three balls of foil, and make a dozen punctures in it.

Place the jar on a saucer and immediately transfer it to a cold oven. The heat is set to exactly two degrees, and the kebab is cooked over and over again without opening the door. Let the kebab sit in the oven for another quarter of a year.

Option 3: Lower kebab with pork on the sleeve in the oven (in tomato marinade)

There is enough space on the deck for one package, you can increase the portion, and you can cook it as a side dish of potatoes. Wash it and cut into thin slices using the skin, add salt and season with spices, mix. After marinating for five days, pour oil and place on the other sleeve, tie and place in a package with meat, do not pierce. As with meat, give the potatoes when they are ready to brown, after cutting the porridge.

warehouses:

• parna pork – one kilogram;
• 600 g tsibul;
• a small batch of barbecue spices;
• a couple of spoons of thick tomato ketchup (without toppings).

Prepare yak

Cut the pureed and dried pork pulp into cubes, about centimeters in size. To speed up the thermal processing of the meat, lay it out on a plate, cover it with spit and beat the bits. Clean the cabbage, cut it into small pieces, take a large portion and transfer it to a bowl with pork. Add ketchup and spices, as long as there is no salt in them.

Scald all the fish that are missing, scald them with dill for a couple of quills, pour them on, and rinse the scallops a little with cold water. Mix the zucchini from some table milk into a spoon and add a couple of pinches of salt, add to the squash and mix, and place in a covered bowl until the end of the year.

The sleeve is cut short of the neck, one edge is tied, and the spit is turned over with the openings until it burns. On the day of the day we place the marinated cabbage on the head, and place a ball of pork on it. Tighten the other edge of the bag and poke a dozen holes with a knife, being careful not to overmix.

Heat the oven to two hundred degrees and place the kebab in it for exactly one year. Gently remove the deco and cut the melt, burn along the edges and turn the kebab into the oven for ten minutes. Once browned, serve with greens and vegetables.

Option 4: Pork shashlik in the oven

If you find a jar of freshly prepared tomatoes among your supplies, don’t spoil them for barbecue. Particularly important juice from canned food comes in the world of pickles and pepper seasonings. If you don’t find this, add salt yourself, and increase the heat with hot pepper marinade.

warehouses:

• a liter can of tomatoes in tomato juice;
• kilograms of fresh pork;
• spoon of kebabs seasonings;
• salt and black pepper;
• five hundred grams of tsibula, ripchast.

Pokrovy recipe

It is not easy to beat meat for barbecue; if possible, it is better to select some of the meat and fresh it. Sliced ​​into slices, no more than half a box of gingerbread, add salt and pepper to the pork. We cut the zucchini into rings, remove the skin from the tomatoes and at the same time add the juice to the meat. Mix the marinade and meat, pour over three lines for up to 24 years.

We skewer the pork in hot water on a wooden skewers, 4-5 skewers each, interspersed with skewer. Three skewers are placed at the opening of the sleeve and always touching the edges. The meat must be laid in one row, and skewers should not be placed one on top of the other. There are no tricks to the baked dish - heating is 200 degrees, cooking time is about forty.

Option 5: Shashlik with pork in the oven on skewers in foil

When wrapping the meat in a ball of thin metal, do not press the foil too tightly to the kebabs. The skewers are not to blame for freely scrolling in the middle of the package, or just fluttering under the ball of foil.

warehouses:

• a quarter kilo of cibul;
• salt;
• crushed pomelo pepper;
• 600 g pork butt;
• Chotiri spoons of adjika.

Prepare yak

Add adjika to the marinade and add a lot of water for an hour. Place the seasoning in a bowl, cut the peeled tsebul into halves. Season with salt and spices and pepper. Stir the marinade.

Cut the pork, rinse thoroughly and dry it in a simmer, into kebab-size bowls. As a rule, the pieces are about the size of a medium-sized pea. Mix them with the cibul marinade and just leave them on the table for a couple of years.

Immediately after marinating the shish kebab, soak wooden skewers in water for any reason. We chop the pork into them thoroughly, but do not squeeze the pieces together, we will not bake the pork belly. If possible, string the skibs so that the fatter ones alternate with the songs.

We turn the skewers with foil, even the thick ball is not sticky, but the packaging may be too thick. Place them in one row in a frying pan or baking dish, place in the oven for twenty minutes, adjust the heat to 190 degrees. Then light the foil and turn the kebabs into the oven for a quarter of a year, until they reach perfect condition.

Option 6: Juicy shish kebab with pork in the oven on the grill

Take note of the recipe if you don’t have a similar miracle oven. It can be prepared in a convection oven or in a microwave oven equipped with infrared heaters.

warehouses:

• great white cibulina;
• 400 g brisket;
• so much peppers and peas.

Pokrovy recipe

Grind the peeled and coarsely chopped zucchini in a blender. Grind the pepper directly into the bowl, add salt and stir. Cut the brisket into smaller pieces, then start cutting the meat into a shish kebab, mix with the marinade and pour for a few minutes, covering with a lid.

From now on, the recipe is for cooking in an oven equipped with a grill function. The fragments of such devices vary in their characteristics, and you can specify more than a few secret rules. Set the convection mode, obviously, the temperature is around 200 degrees, the airflow is medium. Turn the grill down to low heat and place the drip tray in a light place. Watch for the blush on the edges of the bowl and when it starts to get dark, remove and serve the hot meat with fresh vegetables.

Option 7: Pork shashlik in the oven

Strava is good for relish, and it looks good. Mix a spoonful of rare smoke in a glass of hot water and submerge wooden skewers in it for a quarter of a year. Remove it and let it dry. The meat is ready to be lightly reduced, alternating with the squash.

warehouses:

• six juice lettuce cibulins;
• pork – one kilogram;
• tsukor – two spoons;
• otset – three spoons;
• salt;
• seasonings, kebabs - according to the instructions on the package.

Prepare yak

To speed up the marinating process, cut the meat into portions and beat it. Lay a ball of spit to make it easier and faster. Don’t flatten the buns too much, it’s easy to cut them out.

Clean and cut the loin into slices and place two heads at a time before the pork. Add spices to the meat, mix, and let sit on the table for a while. Rashtu tsibuli kilka khvilin is dried in a sprinkling, washed and filled with raw water, with sill, edema and cucumber dissolved in it.

Place a sheet of parchment over the roasting pan, and on a new one, already tightened at one end, with a sleeve. Place the marinated salmon, then the pork, do not mix! Respect the long end of the spit, make punctures on top of the splint.

Place the kebab in the oven for exactly one year until ready to be ready. The temperature can be reached up to 240 degrees. If the shish kebab has not started to brown in the bag for this hour, cut the melt and still dry it in the oven like this.

The idea to cook shish kebab and pork in the oven came at that moment, when the weather forecasters said the weather would be greedy for the weekend, and the meat had already been bought and the banal hands would not rise to grease. To be honest, I have a lot of special illusions about the result. However, the meat turned out to be juicy and aromatic, which is far from suitable for preparing shish kebab in this way. The appearance of traditional shish kebab, greased on the grill, was distasteful because it lacked the characteristic “smoky” aroma. The incredible juiciness and richness of relish compensated for everything.

Every cook has his own favorite way to marinate kebab. I have the same idea – the simplest one, in my opinion. You need cibula, salt, black pepper. How many times have I wanted to add more adjika. For shish kebab we use pork shiya (nashiyak), it’s fatty in the world, otherwise it won’t matter.

Peel the zucchini, cut it into halves or quarters, add salt, add black pepper and other spices - for example, it is less appropriate to add chopped coriander. You can also buy ready-made kits for barbecue and pork. Add adjika to the cibula, mix everything well, making sure that the cibula gives juice.

You need to wash the pork neck and dry it with paper cutlets, then cut it into pieces (cubes) with a side of 2.5-3 cm. There is no need to crush it too much, otherwise the meat will come out dry. And these great little things can, having burned out, be lost in the middle. Place the pieces in a bowl until the tsibul.

Mix everything well with your hands and remove from a cold place. An hour is no less than two years, but you can spare it for nothing.

Now you need wooden skewers. I recommend soaking them with water so they don’t burn. I’ve never had any such problems, so I’m glad I did. Prick a piece of pork and push it through the skewer all the way to the cob. Add the stepping stone to the front until firmly.

Burn the blanks in foil, you can place the packages in a baking dish. Then place the kebab and pork in foil to the oven, heat to 180-190 degrees.

After 20 minutes, the foil can be ignited, allowing the shish kebab to add an appetizing smear to the crust of the beast. Bake another 15 khvilins, after which the kebab can be served with vegetables, greens and sauce.

Delicious!