Shish kebab on an onion bed in the oven or sleeve - a finger-licking dish! Cooking meat in a sleeve in the oven Pork shashlik in the oven on onion

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Shish kebab in the oven on a bed of onions is an incredibly tasty dish that can be prepared both for every day and for a holiday table. If the weather is bad outside, the oven will help out in this situation. Of course, there will be no smoky flavor, but the amazing taste of the meat will not leave you indifferent.

First of all, prepare the onions. It needs to be peeled, rinsed and dried with a towel. Cut into half rings. Grind approximately 200 g of the total mass in a blender to a pulp consistency or grind through a meat grinder.

Pour boiling water over the chopped onion for 5-10 minutes.

Place the onion in a colander and allow excess water to drain. Place in a deep bowl. Add table or apple cider vinegar, sugar and a pinch of salt. Stir and leave to marinate.

For barbecue, use fatty or lean pork, depending on your preference. Rinse the meat and dry with a paper towel. Cut into small pieces. Place in a convenient bowl. Add chopped onion, salt, ground black pepper, coriander. Stir. Cover with cling film and marinate in the refrigerator for 2-3 hours, or overnight.

Place the pickled onions in a convenient heat-resistant bowl. First drain the resulting juice from it. Place the pieces of meat. Distribute evenly. Cover with foil and place in a hot oven. Bake the kebab on an onion bed in the oven for 1 hour at 180 degrees.

Remove from oven, remove foil. Increase the temperature to 190-200 degrees. Place the meat in the oven for 20-30 minutes until browned.

The kebab on an onion bed is ready.

Bon appetit!

If the weather is bad and you can’t go out into the countryside to barbecue, don’t despair. Kebabs can easily be prepared at home in the oven on a bed of onions. Let's talk today about how to slowly make barbecue for your loved ones, at home in a sleeve in the oven from pork according to a detailed recipe with a photo, so as not to forget anything.

Now I love this business very much, I always cook with pleasure, and my relatives pay for my hobby with gratitude and their love. They are my pioneers, in terms of trying my creations, and of course the judges, they say how it tastes.

So, I again went into the jungle of reasoning, I apologize for that. Let's get back to the kebab, which we will cook in the oven in a sleeve on an onion bed. And let's see what products we need for barbecue in the oven from pork.

Pork shashlik in the oven in a sleeve on an onion bed

Products used:

• pork - 1 kg.,
• onions - 2-3 pcs.,
• lemon - 1 pc.,
• salt - to taste,
• a mixture of peppers (optional) - to taste,
• seasoning for shish kebab (optional) - to taste,
• sleeve for baking.

Onion marinade:

• sugar - 1 tbsp. l.,
• vinegar 9% - 2 tbsp. l.,
• water - 4 tbsp. l.

How to make shish kebab at home in the oven:

So, take the pork, wash it, dry it, cut it into medium pieces, put it in a deep bowl, add salt to your taste, a mixture of peppers or barbecue seasoning, also to your taste.

I can’t say anything specific here, because some people like their kebab spicy, some not very spicy, and some don’t like any spices at all. Therefore, we add spices according to our taste preferences. Then, pour the juice of one lemon over all this beauty, mix, and marinate in the refrigerator for 2 to 8 hours.

For this kebab in the oven, we will marinate the onions separately. Peel the onion, cut into large rings, and place in a bowl. Pour in water, vinegar, add sugar, mix everything well, cover with a lid, you can stretch the film and marinate for about an hour.

And here’s a small incident: “You may say, but meat needs to be marinated longer than onions!” Yes, and in this case, the onions need to be marinated later, an hour before the end of marinating the pork (or any other meat). Although, if you don’t want to bother and marinate separately, then throw the onion rings into the meat, stir and let them marinate together.

As we usually do, but in this case there is no need to add sugar or vinegar. What is the advantage of marinated meat and onions separately, do you think? Here, each product retains its own tastes, they do not mix. Then they release their unique flavors during cooking. This is what we will observe when we put the pork kebab in the oven in a sleeve on an onion bed to bake.

The pork is ready, the onions are also marinated, take a baking sleeve, place it on a baking sheet, tie one side. First put all the pickled onions in the sleeve. Place pieces of pork (or other meat) on it and tie the other end of the sleeve. You can make small punctures on top with a fork to allow steam to escape.

Preheat the oven to 220 degrees, place the baking sheet with the kebab in the sleeve in the oven for 30-40 minutes. Then, if you want the kebab to brown better, cut the sleeve, pull it apart and let the kebab brown for another 5-10 minutes, pouring over the released juice.

At the same time, check the readiness of the kebab, but I warn you not to dry the kebab, it should turn out juicy, tender and most importantly tasty. We tried it and liked everything, so the pork kebab in the oven on an onion bed is ready. Take it out, cool it a little, cut the vegetables for the meat, and eat to your heart’s content. We did it no worse than in nature. Bon appetit!

Men will probably judge me when they read my recipe and compare it with the name. Yes, I agree, kebab in the oven is kind of far from cooked in nature, but not the one I’ll make for you today.

In any case, it is very reminiscent of the real thing, both in taste and smell.

The whole secret of this kebab is not only in the classic marinade, but also in the onion bed on which we will place it.

I’ll now tell you the whole cooking process, but don’t let the men be offended. Cooking shish kebab on a fire or grill is exclusively their prerogative; not a single woman can do it better. Well, in the kitchen, at home, we will try to cook it in our own way.

How to cook pork shish kebab with onions

We will need:

For the kebab:

• 1 kg pork neck
• 2-3 heads of onions
• salt, ground black pepper, granulated sugar - to taste
• 4 tablespoons 9 percent vinegar

For the onion pillow:

• 6-8 onions
• 1 tablespoon salt
• 1 tablespoon granulated sugar
• 1 tablespoon vegetable oil
• 2 tablespoons 9 percent vinegar

For barbecue, out of habit, I choose pork neck:

It’s not even a matter of the habit itself, but rather the fact that such a juicy and soft kebab simply cannot be made from other meat. I’ll immediately make a reservation that any meat can be made incredibly tasty over a fire in skillful men’s hands (I’ve been convinced of this myself more than once!), but for the oven it’s still better to buy a neck, don’t take risks.

Accordingly, we cut the pre-washed meat into fairly large portions:

Cut the onion into large half rings:

Place the meat in a bowl, where we will marinate it.

Today I use a classic marinade - with salt, pepper and vinegar. My husband taught me how to marinate meat in my distant youth, and this marinade still appeals to me the most.

Salt and pepper the meat (all by eye), add a little granulated sugar, pour in about 4 tablespoons of 9 percent vinegar, mix:

Then add chopped onion, one tablespoon of vegetable oil to it, knead everything thoroughly one last time:

That's the whole marinade.

We leave the meat to soak in the spices for at least two hours, maybe overnight, maybe for a day, nothing will happen to it, it will only become tastier and more tender.

While the meat is marinating, let's prepare our future onion pillow.

To do this, cut the onion into large rings:

Put it in a plate or bowl, add a tablespoon of salt and granulated sugar, a couple of tablespoons of the same 9 percent vinegar, pour in a little vegetable oil and leave it to marinate for the same time as the meat:

In fact, I try not to use onions that are marinated with meat anymore. Even when we make kebabs outdoors, we put separately marinated onions on a skewer, and throw away the onions from the meat along with the marinade. In this recipe, we use an onion bed so that the meat is saturated with it and becomes juicier.

The onion with which the meat was marinated can, in principle, also be thrown away, but I was too lazy to choose it, I thought that it couldn’t be worse, so I left it as is. I drained the excess liquid from the marinade through a colander.

The next step is to line the baking sheet with foil, leaving free edges on the sides so that you can cover the meat with them later. Distribute the pickled onion evenly onto the bottom of the foil (we also drain the liquid from it first):

Place the prepared meat on top:

Cover it tightly with foil, like this:

And put the baking sheet in an oven preheated to 200 degrees for about fifty minutes.

After this time, take out the baking sheet, unwrap the foil, and taste the meat:

If it is ready (and the neck should, in principle, be cooked by this time), then we no longer cover the baking sheet with foil, we put it back in the oven for about ten minutes so that the meat browns.

The shish kebab is ready - you can see it and hear it. The aroma in the apartment is such that for a while you forget that you are not in nature, but at home, and outside the window it is gray and slushy (April is not making us happy at all these days!).

Poor neighbors, I can imagine how my smells affect them!

As a result, the kebab is practically indistinguishable from what is cooked in the fresh air, it also smells and tastes absolutely the same. Juicy, tender, incredibly tasty!

Be sure to surprise your family and friends with such a kebab, I assure you, they will be absolutely delighted!

More recipes:

Pork shish kebab in the oven
At the end of winter, when I especially begin to yearn for summer, I make barbecue at home. I always make it differently, it all depends on my mood and the availability of food in the refrigerator. Not always what comes out can be called kebab, but rather marinated meat, but as a result, it really lifts your spirits. Detailed recipe and 6 photos.

Shish kebab on kefir
An original recipe for kebab cooked with kefir, in the oven, at home. Aromatic taste, crispy crust - what else do you need for enjoyment? Read a detailed recipe for making homemade shish kebab, see 9 photos of preparation.

Do you like home-cooked barbecue, but don’t have the opportunity to go on picnics often? This problem can be solved very simply; barbecue in the oven on a bed of onions turns out very tasty, and you can cook it any time. Moreover, you can use different types of meat, and you can experiment with marinades.

The secret to preparing a delicious kebab lies in the right choice of meat, a well-prepared marinade and the onion bed on which the meat is baked.

You can use different meats for making barbecue, but it must be fresh. It is advisable to use chilled raw materials; frozen meat will make kebab less tasty.

To prepare shish kebab in the oven, you need to use the most tender parts of the carcass and always from young animals, otherwise the dish will turn out tough. The meat must be thoroughly cleaned, that is, all films must be removed, connective tissue and excess fat must be cut off. The pieces are cut across the grain. The size of the pieces for frying in the oven should be slightly smaller than for cooking on the grill. But you don’t need to chop it too much, the meat will quickly dry out and become dry. The ideal size is 3-4 cm.

The meat must be marinated; you can use any marinade to suit your taste. The marinating time depends on the type of meat. So, chicken kebab will be ready for frying in 1.5-2 hours, but beef needs to be marinated for at least 8 hours.

To make an onion pillow, you need to properly cook the onion. The onions are cut into rings or half rings and marinated in a solution of vinegar and sugar. By the way, these pickled onions are an excellent side dish for barbecue.

The only drawback of kebab cooked in the oven is the lack of smoky flavor. This situation can be corrected by preparing a marinade with liquid smoke. It is enough to add 1-2 tablespoons of this additive to a regular marinade so that the kebab acquires the appropriate aroma. But you shouldn’t get carried away with using liquid smoke; this additive is harmful to health.

Interesting facts: the most exotic version of cooking kebab is used on one of the Canary Islands - Lanzarote. On the island there is a restaurant with the ominous name “El Diablo”. In it, shish kebab is cooked over the mouth of an active volcano.

Pork kebab on an onion bed in a baking sleeve

• 1 kg pork tenderloin or neck;
• 4 large onions;
• 3 tablespoons lemon juice;
• 3 tablespoons apple cider vinegar;
• 2 tablespoons of dry pork seasoning (ready-made spice mixture);
• 1 tablespoon sugar;
• 0.5 teaspoon of pepper mixture.

We wash the pork and cut it into pieces, trying to make the pieces the same size. Sprinkle with pork seasonings, lemon juice and mix well. Place the dish with the meat, covered with a lid, in the refrigerator for 6 hours (can be left overnight).

Read also: Turkey kebab - 11 most delicious marinades to keep the meat tender

Cut the onions into rings or halves of rings. Stir sugar and vinegar in half a glass of water, pour the mixture over the onions and leave to marinate for 40-60 minutes.

When the products are ready, turn on the oven at 220 degrees. Cut a piece of suitable length from the baking sleeve. We tie one side tightly or tighten the clamp included with the sleeve. Distribute the pickled onion in the sleeve and place the sleeve on a baking sheet. Place the pieces of meat in an even layer on the resulting pillow. We tie the second end of the sleeve. We make 2-3 punctures in the upper part with a thin knife.

Bake in a preheated oven for 40-50 minutes. Then carefully remove the baking sheet and cut the upper part of the sleeve (very carefully so as not to get burned). A lot of juice forms inside the sleeve. You need to pour this juice over the meat and put the pan in the oven again for 20-30 minutes so that the pieces are browned. Appetizing, juicy kebab is ready.

This kebab can be prepared simultaneously with a side dish - potatoes. Required:

• 5 large potatoes;
• 2 onions;
• 1 carrot;
• 2-3 tablespoons of tomato sauce;
• 2-3 tablespoons of vegetable oil;
• salt, spices, herbs to taste.

Cut the potatoes into medium slices, the onion into half rings, and the carrots into small cubes. You should not grate the carrots; they will fall apart during baking and will look ugly. Mix the vegetables, salt, sprinkle with spices, add vegetable oil and tomato paste. Mix everything and place in a separate baking bag. You can cook it at the same time as pork kebab. While the meat is cooking, the potatoes will also cook.

Chicken kebab on a baking sheet

You can cook chicken kebab in the oven from any part of the chicken. Here's a version of the chicken wings recipe. We will bake them on a baking sheet with high sides.

• 1 kg of wings;
• 6 onions;
• 240 gr. sour cream;
• 1 tablespoon vegetable oil;
• 1 teaspoon sweet paprika;
• 0.5 teaspoon of pepper mixture;
• 1 pinch of nutmeg;
• 0.5 teaspoon of dry basil;
• salt to taste.

Read also: Pork kebab with kefir – 12 recipes

Wash the wings well and dry. In a small bowl, mix dry spices and salt, rub the prepared chicken with this mixture. Add sour cream, mix well.

Light! Fat homemade sour cream is not suitable for this dish; you need to use store-bought sour cream with a fat content of 15-20%. If you only have homemade sour cream, it is recommended to dilute it in half with kefir.

Cut the onion into rings and mix it with the chicken wings. Cover the bowl with cling film and place in the refrigerator for 12 hours.

Grease a baking tray with oil. First we put seven onions on it, and then we put the wings. Cover the baking sheet with foil and place in the oven, which has been preheated to 200 degrees, for 50 minutes. Then take out the baking sheet, remove the foil and cook in the “grill” mode until golden brown.

Lamb kebab in foil

You can cook juicy lamb shish kebab. We will bake the meat in foil.

• 500 gr. lamb pulp;
• 2-3 large onions;
• 3-4 slices of lemon;
• 0.5 teaspoon black pepper;
• 0.5 teaspoon of dry barberry;
• 0.5 teaspoon ground coriander;
• 1.5 teaspoons salt;
• a little vegetable oil.

Carefully clean the meat, removing all films. Cut into medium sized pieces. Cut the onion into halves of rings. Place the onion in a bowl and add lemon slices and dry spices. We knead everything well with our hands so that the onion and lemon release their juice. Then add the lamb pieces and mix well. Cover the dish with a lid and refrigerate for 6-12 hours.