Barbecue in the oven is a great alternative to a dish on an open fire in the winter, when we rarely go outdoors. Fragrant, melting pieces of poultry, pork, beef will be juicier if you remember a few tricks. We’ll tell you how quickly, without the hassle, to cope with the preparation of barbecue.
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Pork skewers on a baking sheet
The easiest way to cook kebab in the oven is pork: it is fried for a few minutes, and produces a fantastic aroma that is in no way inferior to a traditional dish in nature. It is best to use a pork neck, but even the layer is incredibly juicy if you pickle it in vinegar beforehand. True, the layer is suitable only for those who are not afraid of excess calories.
For cooking, we need:
- a good piece of fresh meat (neck) - 1 kg;
- onions - 2 pcs.;
- vinegar or juice of two lemons;
- mineral water with gas - 1 tbsp .;
- salt, pepper to taste;
- cooking oil - 3 tbsp. l
We wash the meat and cut it into pieces a little larger than a matchbox. Cut the onion rings. Squeeze juice out of lemons, mix with mineral water. Add meat, onion, salt and pepper to the marinade to taste. It is better if the meat stays in the marinade overnight or several hours in a row: the mineral water bubbles will make the fibers softer, and the lemon will impregnate everything with a slight sourness. We grease the baking sheet with oil, put the meat on it in one layer. Turn on the oven 180 degrees, put the meat. We cook for 40 minutes, and then add heat to 250 degrees, so that on top we get a delicious crust. The meat can be served if it is fried, it emits transparent juice.
Make sure that there is room between the pieces: if they fit snugly together, they will begin to stew; to give the barbecue similarity with the "natural" it is important to fry them.
Barbecue from the oven is served with fresh vegetables, herbs, tomato sauces or any other that you like. Serve the finished dish on a wide plate with boiled potato tubers or homemade pickles.
Recipe for cooking in a jar
Some housewives claim that the best is barbecue in a jar, ordinary, three-liter, which is used for pickling cucumbers and tomatoes. At the same time, the kebab is strung on ordinary skewers and put them standing so that the sharp edge is at the bottom. And from above, the jar is covered with a foil lid, blocking the access of air.
Thus, it is necessary to bake until the meat is browned. It usually takes 50 minutes at a temperature of 180 degrees. Gourmets say that such a kebab is not just tender: meat fibers melt in your mouth, and you can eat slices endlessly. He does not bother at all! And this method is attributed to a light smoked smack, which is achieved by prolonged languishing in a sealed container.
On chicken skewers
The classic serving of barbecue is considered to be on skewers or wooden skewers. Chicken kebab in the oven strung on thin skewers looks very impressive on the holiday table with snacks, and is loved by adults, but especially by children.
We prepare by stages:
- Pickle chicken fillet or a slice of lean pork in lemon in advance.
- Sprinkle with spices, for example, coriander seeds or sesame seeds.
- String on skewers, pressing, not too tight to each other.
- Bake in a preheated oven to 200 degrees for 15-20 minutes.
In this recipe, many housewives are afraid that the skewers will start to burn. But to avoid this is simple if you pre-soak sticks in warm water. This recipe is easy to turn into a colorful dish for children's birthdays, if the chicken is alternated with pieces of pineapple or cherry tomatoes.
Grilled in the oven
If you have a “grill” or convection mode, consider yourself lucky: according to gourmets, this is the option of barbecue that most resembles the one that is grilled. In some ovens, it is possible to lay skewers in layers, but you can bake meat on a skewer, which is always included in the oven set with grill.
You can choose any marinade. But, as practice shows, the best will be ordinary - a bite and an onion. While the kebab is cooked, it seems to all guests that they are sitting in nature, enjoying the smell of smoke and meat. Meanwhile, you can fry pickled onions in a frying pan and prepare a side dish: rustic potatoes, stewed vegetables, fresh vegetable salad.
Determining the degree of readiness is simple: the meat turns golden and brown on each side evenly.
In the sleeve for baking
The baking sleeve cooks in its own juice. This option can be considered dietary: it does not have excess fat. If you pick up a lean piece of meat, eat with fresh vegetables, and any nutritionist applauds you for a balanced version of a hearty dinner. Well, if you are not afraid of extra pounds, choose juicy meat of the neck or any other with a layer of fat.
To make the kebab better, not cooked, it is better to make a few punctures in the baking bag.
For preparation we will prepare any marinade: honey mustard, soya with garlic, orange juice, tomato and mayonnaise - at your discretion. We stand the pieces of meat for several hours, and then put them in the sleeve. Bake until cooked. The meat will secrete juice, which is mixed with marinade and saturates our barbecue, turning it into a wonderful treat. You can serve kebab with any side dish, sauces, fresh pita bread. And to drink all this pleasure, we recommend red young wine.
Pork kebab in foil
Shish kebab on a baking sheet in the oven can be prepared in spectacular foil boats: such meat is baked in its own juice, perfectly soaked in marinade and favorite spices.It is better to marinate meat in a mixture of hops-suneli, red wine, coarse sea salt, onions and sweet pepper rings.
Next, lay the pork in pieces of foil and pack it tightly, leaving a small gap on top for the circulation of hot air. You can alternate meat with vegetables from the marinade, add sliced smoked brisket and the kebab will get a spicy, slightly smoked note and additional juiciness.
Some housewives use liquid smoke; Reviews about this seasoning are very controversial, but sometimes treating yourself to it in a small amount is not forbidden.
The barbecue is baked until cooked for 40 minutes at a temperature of 200 degrees. 10 minutes before the end of cooking, open the foil so that a delicious crust forms on top. Pork is cooked quickly, so you should not overexpose it. Any fresh vegetables, pickled onions and tomato sauce are ideal as a side dish.
How to cook beef?
Beef is much better than pork for anyone who doesn't like fatty meats. It does not come out at all dry, if you take paired beef, and even better - veal. Marinade for such meat can be used by anyone: who prefers adjika, and there are those who pickle veal exclusively in kefir.
Interesting, juicy and unusual is the meat marinated with kiwi; Pieces of fruit are laid out with meat, alternating with layers, and then everything is baked together in the oven.
Large pieces of veal, as it should be pickled, spread on a baking sheet and fasten together with skewers. All is baked until soft at a temperature of 180 degrees. Periodically, pieces are watered with marinade for greater juiciness.
Kebab in the oven
You can cook kebab from chicken in the oven whipped up. The main secret is to hold the poultry meat in a vinegar marinade for a longer time and add as much onions as possible.
We randomly cut the chicken into pieces a little more than a matchbox. Add two onions, salt, black pepper. Pour marinade from water and vinegar (or lemon juice). Pickle 3-7 hours in a cold place. Spread the pieces on a baking sheet so that they do not touch each other.
It remains to bake everything in the oven at 100 degrees to a delicious crust. Such a bird turns out to be very similar to a shish kebab, because the smell of marinade, resembling a natural smoke, literally soars around the house. And another wonderful detail when cold: the juice released during baking freezes, turning into aromatic meat jelly. Chicken served with vegetables and warm white bread.
Onion recipe
“There is never too much onion in meat!” - this is the opinion of some eminent cooks and, certainly, there is some truth in this. Cut onions into thin rings (only a sweet variety!) And bake with the meat: it will turn out fragrant and tender.
You can bake in a similar way:
- Chicken
- lamb;
- turkey
- lean pork;
- veal.
Tasty recipe:lamb kebab - recipe
Marinate the meat, and then put the slices on the onion. They put everything in a baking sleeve and cook at a temperature of 180 degrees for an hour, until the onion melts, giving all its juice to the meat pieces. The best side dish for such a barbecue is rice or boiled potatoes.
Turkey skewers
The turkey is praised for its dietary properties, but it is important to work with it carefully: delicate fibers are very easy to dry. Avoid annoying mistakes if you properly marinate the meat.
The best marinades for turkey:
- tomato juice;
- kefir;
- kvass (or dark beer);
- lemon and mineral water.
Soak turkey can not be less than 5 hours: so the meat is thoroughly soaked. Bake meat at a temperature of 160 degrees for 60-80 minutes (it’s important to languish the bird!). It is better to use a baking sleeve so that the juices remain inside.
The beauty of such a kebab is that it is boldly served to children, women on a diet, and to everyone who follows their health. A suitable side dish for the dish is brown rice, chia, spelled, lentils, asparagus or green string beans.
Fish skewers
Exquisite and very festive it turns out barbecue from salmon, trout, halibut and other noble varieties of fish.Since it is baked instantly, the main emphasis in cooking is important to do on the marinade: in the case of fish, it must be extremely delicate so as not to clog the fish taste. The ideal marinade is kefir, sour cream, with herbs, white pepper.
White pepper emphasizes the taste of fish, and black spoils the aroma.
Slices the size of a walnut are strung on skewers and laid out in a mold (in the manner of a barbecue), after which they are baked in the oven at 180 degrees for 15 minutes. Ready fish is served with lettuce, olives or boiled rice.
