Kebab in the oven

Kebab in the oven

Category: Meat dishes

Ingredients
Pork meat	2 Kg
Onion	3 heads
Salt	taste
Ground black pepper	taste

Cooking method

• Everyone loves barbecue very much. In the absence of a summer residence, you have to cook at home. Cut the meat of a young boar or a not very fat neck or ham with fat into pieces the size of a matchbox. Cut the onion into half rings. Place the onion in a container where you will marinate the meat. Remember the onion well with your hands. Add meat, salt and black pepper. Mix everything well, massaging the meat with onions. If there is a marinator, make it in the marinator. I put it in a glass jar and vacuum it with a lid of wax. Then I roll the can on the table. It turns out ala marinator. If all this is not there, then it's not scary. If you have time, just marinate in an enamel bowl, preferably 2-3 days. Since time immemorial, there have been short skewers. If there are no skewers, you can make on sticks that have been pre-soaked in water so that they do not burn. Take a deep baking sheet. Arrange with foil underneath. Make small sides near the foil. Take the meat out of the refrigerator in advance to keep warm. Heat the oven well over the highest heat you can. Put the meat on skewers close to each other (5-6 pieces) .. Pour 1.5 tbsp of hot water on the bottom of the pan. Then, when frying the kebab, there will be no smoke from the dripping fat. Fry over high heat for 25-30 minutes. My top will turn red in 25 minutes. Remove the baking sheet from the oven and turn the meat over to the other side. Skewers are very hot. I roll over holding the meat. It's not that hot. Cook the other side for 7-9 minutes. Depends on the oven. Remove the prepared kebab from the skewers onto a dish. Marinate 2-3 heads of onion cut into half rings in a small amount of wine vinegar. Sprinkle the meat onions and, if serving, add some pomegranate seeds. Your guests (like mine) will be shocked. All this can be done in 40 minutes and served hot on the table, without particularly distracting from the guests.

The dish is designed for

2 Kg

Time for preparing:

40 minutes

Cooking program:

oven

If you are not afraid of a little smoke in the kitchen, then do not pour the water to the bottom and the kebab will be more smoky. Sometimes I put potatoes cut into circles on the bottom of the foil. After removing the meat from the baking sheet, place the baking sheet higher and turn on the top of the oven. The potatoes will brown on top. in any case, the meat is very tasty and almost like charcoal.

[Gayane]

Gayane, I love you, really, I'm not kidding!
I don’t know which of your recipes to thank, I like everything.
We love barbecue very much, but we cook it only in the summer at the dacha, and even not every year it works out and my husband is usually on business trips in the summer.
Finally, I can cook a shish kebab at home in a city apartment!

[SvetaI]

SvetaIThank you very much for your feedback. I love to cook delicious and not very complicated dishes. Both in terms of products and in terms of process.

[Gayane Atabekova]

Gayane Atabekova, Will the meat be dry?

[Gayane Atabekova]

Gayane Atabekova, Gayane! I want to repeat the words of SvetaI:
"I don't know which of your recipes to run to thank, I like everyone." You can't say better!

[DonnaRosa]

DonnaRosa, It all depends on the meat. I always make from the loin with my fat. The meat is always fresh and young animal If you marinate the meat for 2-3 days it will be very soft and tender. If in a vacuum, then one day is enough. Sometimes I fry 2 hours after pickling, if it is very necessary and it still turns out very well. Therefore, it is necessary to fry at the maximum temperature. The meat simply does not have time to dry in 30 minutes, but it can be completely fried. Make half a kilo out of it, try it. I'm sure you will like it

Added on Tuesday 13 Dec 2016 6:02 PM

Girls thank you all very much for the kind words

[Gayane Atabekova]

Gayane Atabekova, I'll try. We sell excellent meat, pork is full of any.

I forgot to write. Place the baking sheet in the oven just above the middle.

I forgot to write. Place the baking sheet in the oven just above the middle.

OK.

[DonnaRosa]

DonnaRosa, Mine just do not like fatty, otherwise their necks of medium fat are best. It melts in your mouth.

[DonnaRosa]

DonnaRosa, Mine just do not like fatty, otherwise their necks of medium fat are best. Already melts in the mouth.

[Gayane Atabekova]

Gayane Atabekova, I missed Gayane without your recipes! Yes, now also with a photo
I live with your seasonings. Adjikoy, Tkemali, soup soup, all with me!
I, like the girls, are very very grateful to you !!!

Added on Tuesday 13 Dec 2016 06:49 PM

I don’t know which of your recipes to thank, I like everything.

[Lily]

LilyThank you Lilechka. Tomorrow I'll post more.

Lilia, thank you Lilechka. I'll post more tomorrow.

Young boar meat

Better than a pig😊 My husband sniffs out boar meat right away😊

[Caprice]

Exactly. I just wrote it wrong. I meant a castrated boar. Now I looked and it is called hog. We also do not eat uncastrated. It smells like urine. So forgive generously. It's just that we call it burvak. So I was wrong. Well corrected on time. Thank you.

Added on Tuesday 13 Dec 2016 08:16 PM

Caprice, Irina has already corrected the recipe. Thanks again.

[Gayane Atabekova]

Gayane Atabekova, my husband always distinguishes between pig meat and boar meat, even castrated. He says he doesn't care, it smells like knuryatine. In our country, non-neutered boars were called knurs.

[Caprice]

Caprice, Well, since he has such a sense of smell, then a pig is better. We usually buy a pig for the new year. We take only the female ..

[Gayane Atabekova]

Gayane Atabekova, my husband always distinguishes pig meat from boar meat, even castrated. He says he doesn't care, it smells like knuryatine. In our country, non-neutered boars were called knurs.

Da.

Girls I have a typo. Not a ham, but a loin

Girls I have a typo. Not a ham, but a loin

Brisket?

[DonnaRosa]

DonnaRosaThe brisket should work well too. The meat is soft there. But not beef, but pork. I make beef stroganoff from beef.

[DonnaRosa]

DonnaRosaThe brisket should work well too. The meat is soft there. But not beef, but pork. I make beef stroganoff from beef.

Are loin and brisket the same thing? I mean pork.

[DonnaRosa]

DonnaRosa, 🔗 take a look at the link. Everything is written here in detail. When I cut the loin, I also add the brisket, it is more fatty and tasty, but there is very little of it.

[Gayane Atabekova]

Gayane Atabekova, Gayane, is the scapula good enough?

[Kokoschka]

Kokoschka, Lily, in principle, yes. But if the hog is young, there is very little meat and you can't cut it exactly. We usually buy a loin with ribs and a brisket underneath. We buy immediately below the shoulder blade. The butcher at the market is familiar. In the evening we order by phone, in the morning we buy. This is the most delicious meat. I make ham, chops or shish kebab from the loin. The ribs can also be put on a barbecue, but too lazy to string them, therefore I either bake them in the oven or make ojakhuri out of them. You can boil the ribs and just eat cold meat with mustard or tkemali. or you can cook the sauce. Well, we call it that when there are a lot of potatoes and season with tomato or tomatoes and herbs. sometimes I put fresh or canned cherry plums instead of tomatoes. The meat under the loin is brisket. From there I put a few pieces on a barbecue. The rest is for minced meat along with beef, and I chop the bacon and fry the potatoes with cracklings.

Thank you Gayane for a detailed answer! We used to take from one butcher, for several years. And now we have found and we will take half of the carcass.Loved the night for the price and quality. Therefore, I'll go and study parts of the mascara somewhere that you advise ...

[Gayane Atabekova]

Gayane Atabekova, I asked only to answer the same thing or not.
I don’t need to learn what is for a butcher.

[DonnaRosa]

DonnaRosaSorry, I thought it would be clearer. I wanted the best. The brisket is under the loin. There is little meat and a lot of fat.

[Gayane Atabekova]

Gayane Atabekova, Gayane! Thank you for the explanation about meat. Others asked, but it turned out to be useful for me in particular.

[Gayane Atabekova]

Gayane Atabekova, I was also interested, thanks for the recipe and clarification on meat!

[DonnaRosa]

DonnaRosaSorry, I thought it would be clearer. I wanted the best. The brisket is under the loin. There is little meat and a lot of fat.

I ask, because I want to find out for myself what they are selling with us and this is something very popular and is called shonine (side). It is with fat, layers. Sold with or without ribs, it is usually a long bar that is boiled or baked packed full. Eaten cold, cut into thin pieces.
Not only raw meat is sold, but also hot and cold smoked meat.
What is it? What to call it in Russian?
I make good Uzbek pilaf from such meat, although pilaf is not popular with us and very few people know how to cook it.

[DonnaRosa]

DonnaRosa, we have this called brisket, it's very tasty!
But let's hear what Gayane has to say.

We have this type of smoked (or I don't even know how exactly processed) meat is sold under the name Pork side.

Girls, I'm not a butcher either. But it seems to me that this is a brisket, but not a hog, but an older animal. If you cut the bottom layer of fat in half, the kebab will turn out to be very tasty. I mean the first shot. And in the third picture, where there are two pieces and next to it there is no need to cut off anything. This meat is very soft and delicious.

[Gayane Atabekova]

Gayane Atabekova, The first picture shows raw meat.
On others - hot and last - cold smoked.
We have a very popular smoking of meat products.

[DonnaRosa]

DonnaRosaAnd I smoke ham and sausage at home. I have a smokehouse with a water seal like Helen Tim.

[Gayane Atabekova]

Gayane AtabekovaWhat is the name of my meat and is it suitable for barbecue in the oven?

[DonnaRosa]

DonnaRosaIf you cut off half of the fat from the bottom (well, this is optional), the kebab will turn out to be awesome. And I think it's called brisket

[DonnaRosa]

DonnaRosaIf you cut off half of the fat from the bottom (well, this is optional), the kebab will turn out to be awesome. And I think it's called brisket

[Gayane]

Gayane, just now drew attention. It turns out that you don't add any acid to the marinade? Well, is there vinegar or lemon juice? I'm just going to marinate the meat and fry it tomorrow. In a vacuum container, a day should be enough, but only with vinegar to figure it out ...

[SvetaI]

SvetaI, Svetlana I do not add any acid In a vacuum one day is enough. If you suddenly need to fry immediately, then add a little dry wine. But it is best to just keep it in the marinade for 2-3 days. I fried on December 30, there was no time to cook dinner. The meat was marinated for 6 days. However, I mixed it a couple of times. I was afraid that it would deteriorate. Before that, it was impossible to fry in any way. Such a delicious shish kebab has never been obtained. Melted in my mouth. Good luck to you. If it's not difficult, write how it happened. I hope you will like it

Added on Tuesday 03 Jan 2017 02:02 PM

I also want to add. When stringing on a skewer, peel the meat from the onion. And first heat the oven to high, and then string the meat. And then while the oven heats up, the juice will drain from the meat and it will turn out dry.

Thanks for the answer! The meat is marinated, packed in a container. Tomorrow I will fry. I hope I won't ruin anything
I will definitely report!

[Gayane]

Gayane, thanks for such a wonderful recipe! Now the kebab will be on my table much more often
Made from pork neck, I had it a little more than a kilogram, marinated in a vacuum for a day.
True, I overdid it a little - I didn't massage the meat with my hands, but entrusted it to my Kenwood. And although I kneaded at the lowest speed, some of the meat turned into minced meat. Therefore, it turned out to be two dishes at once - barbecue and kebab
I cooked at 250 degrees for 35 minutes, turned it over after 20 minutes. By the way, the coup turned out to be a difficult task - my wooden sticks slightly bent under the weight of the meat and decidedly did not want to expose the other side. But I defeated them (partially)
But most importantly - the kebab turned out to be awesome! I never thought that meat could become so soft and tender in such a short time. And how beautiful it is!


Next time I will not be afraid of smoke, I will not pour water into the pan and try to use my grill in the oven, otherwise I am afraid of it. I think then it will turn out just like on coals.

[SvetaI]

SvetaI, Svetlana, I'm so glad you liked it. Cook for health.

my wooden sticks slightly sagged under the weight of the meat and were determinedly unwilling to expose the other side.

And if you insert two in parallel? Maybe it will be easier to turn to the other side? I have not cooked yet, but I am going, but for now there is a lot of other meat at home, I read and prepare.

And if you insert two in parallel?

Great idea in my opinion! You can cut the meat into slightly elongated pieces to make it easier to pierce. Next time I will!

[Gayane]

Gayane, made today, almost according to your recipe, turkey breast kebabs.
I decided to cook kebabs in the oven only thanks to you!
Thank you! It turned out delicious!

Wow, what a beauty! Isn't it a bit dry from turkey breast? She's completely lean. Although it looks like a juicy shish kebab