Of course, no meat can compare with charcoal shashlik, but if the weather conditions do not allow you to go out into nature, then you can bake it in the oven, and arrange a picnic on the balcony. I share tips and a recipe on how to do it.
Recipe content:
- Some Tips
- Ingredients
- Step by step cooking
- Video recipe
Since barbecue is a seasonal dish, which is usually prepared on outings from May to October, it is always perceived as a festive meal, associated with warm-hearted company and outdoor recreation. This special dish always turns weekdays into a holiday and fills them with the most positive emotions. But kebab lovers can indulge themselves with this delicious dish even outside the season. To do this, you should have an oven at home, wooden skewers and a desire to conduct culinary experiments.
At first, such a culinary feat may end up unsuccessfully, and the result will not bring the desired aroma and taste. But if you hone the skill, then the kebab can be brought almost to perfection and completely master its science of cooking in the oven.
Some Tips for Cooking Pork Skewers in the Oven
- Always choose meat with thin veins of fat, for example, pork neck. Then the fat will melt, from which it will preserve the tenderness and juiciness of the meat pieces.
- Shish kebab is baked only in good heat, at 250 ° C and always in a preheated oven. From the high temperature, a crust forms on it, which will keep the juice inside.
- Every 5-10 minutes, simulate the process of frying on charcoal - turn the skewer, make sure that the food does not burn, and pour the marinade over it.
- The total cooking time is 20-25 minutes. Next, the meat will be dried.
- Use real iron skewers whenever possible, as long as they fit the size of the oven. Because the wood sticks burn a little.
- If you still use wooden skewers, then pre-soak them for half an hour in water, this will slightly prevent them from burning.
Observing all these subtleties, you will get a cooked homemade kebab that is juicy, soft and with a wonderful golden brown crust. It will improve the mood of both the cook and the guests!
- Caloric content per 100 g - 268 kcal.
- Servings - 4
- Cooking time - 20 minutes - preparing food, 3-12 hours marinating, 30 minutes - baking
Ingredients:
- Pork neck - 1 kg
- Pork lard - 200 g
- Onions - 2 pcs.
- Table vinegar - 2 tablespoons
- Salt - 1 tsp or to taste
- Bay leaves - 4-5 pcs.
- Ground black pepper - 1/3 tsp or to taste
Cooking pork kebab in the oven
1. Wash the meat, dry well and clean it from films, veins, tendons. Then cut it into portions, about 4-5 cm in size, so that the pieces are about the same size. Do not chop them very coarsely, otherwise the meat may remain raw inside, and the smaller pieces will quickly burn.
2. Peel the onion, rinse and cut into rings about 1 cm thick.
3. In a bowl, combine chopped meat and onion.
4. Break the bay leaf into pieces and add to the food. Season with ground black pepper and vinegar.
5. Mix the ingredients well to distribute all the spices evenly.
6. Wrap the meat with cling film and leave to marinate at room temperature for up to 3 hours, in the refrigerator for up to 12.
7. After this time, cut the bacon into 8 mm slices. Also pre-soak the skewers in cold water.
8. Alternately string foods tightly on skewers: meat, bacon, onions, etc.
9. Place the shish kebab on a wire rack or baking sheet with high sides so that the hot heat is evenly poured over the meat. Season it with salt.
ten. Put the kebab in an oven heated to 250 ° C and bake the kebab for no more than half an hour. Turn it periodically in different directions so that it bakes evenly everywhere.
11. Serve ready-made shish kebab immediately after cooking hot with any sauce.
See also a video recipe on how to cook barbecue in the oven.
