Shish kebab in the oven on skewers

Friends, hello everyone! Spring is already breathing on our streets, but the weather is still not stable. But I already want to get out with the whole family for a picnic! And those who still decide to get out into nature can expect an unpleasant, piercing wind that suddenly blows up despite the bright sun.

So what should we do? If you want barbecue, but the weather is not good? We'll make them in the oven!

The beauty of kebabs in the oven is that you can make them at any time of the year, in any weather, at any time of the day or night. To make the dish truly delicious, we have put together five different recipes for you. And in this article, see 8 of the most delicious marinades for chicken.

We will make kebabs from different types of meat, as well as together with potatoes and even in a jar!

How to cook shish kebab in the oven

You can cook shish kebab in the oven from different types of meat. Most often, pork pulp from the neck or ham is used; you can also use chicken or turkey. If you want to use beef, you need to choose the most tender parts of the carcass; tenderloin is ideal.

The meat needs to be cut into pieces that are slightly smaller than for a regular kebab. These can be cubes with a side length of about 3 cm. You can use only meat, but kebab will be even more healthy and tasty if you cook it with vegetables.

The meat must be marinated before baking. You can use any marinades; below are several proven recipes. The marinating time depends on the type of meat. Chicken takes the least amount of time to prepare; beef takes the longest to marinate. It must be kept in the marinade in the cold for 6-12 hours. It is convenient to marinate meat in the evening and bake it in the morning.

To make the kebab have a characteristic smoky smell, you can prepare a marinade with liquid smoke. This supplement can be purchased at the supermarket. However, you should not get carried away with using this seasoning; it contains substances that can have a carcinogenic effect.

Wooden skewers are used for cooking. To prevent their tips from getting burned during baking, the skewers are pre-soaked in cold water for half an hour. If you have not soaked the skewers in advance, it is recommended to wrap their ends in foil, this will prevent them from burning.

You can simply bake on a wire rack or on a baking sheet, or you can place the prepared kebabs in a glass jar or put in a baking bag. A jar or bag will protect the meat juice from evaporating, and the kebab will not turn out dry.

Interesting facts: meat on sticks is baked in different countries. Usually, wooden sticks are used, but in Georgia they came up with an interesting way of preparing shish kebab, using a grapevine as a skewer.

Video on how to cook juicy and tasty kebab on skewers in a jar

Today we have already prepared our dish according to one of the recipes in a jar. I propose to prepare another option that you will surely like. It differs from the previous one in a completely different marinade, and therefore in taste.

And thanks to the fact that we pour a little water into the jar and cover it with foil on top, we will create a steam bath for the meat. Thanks to this, the kebab will turn out very juicy and simply delicious.

By the way, if you are categorically against mayonnaise and want a more dietary option, then you can use any of the other marinade options offered today.

I even think that if you just salt and pepper the meat and let it sit for a while with chopped onions, it will be delicious anyway. The jar will do the trick!

Chicken kebab with pineapple

Delicious, tender and slightly exotic chicken kebab with pineapple will especially appeal to women. This treat can be prepared if you are planning a get-together with your girlfriends. However, on an ordinary day, you can serve this kebab to your family for dinner.

500 gr. chicken fillet;
1 pineapple;
100 ml kebab ketchup or other tomato sauce;
100 ml soy sauce;
1 orange;
2-3 cm of fresh ginger root;
1 tablespoon sugar (preferably brown).

We are preparing the marinade for our kebab. Cut the orange in half and extract the juice. Peel the ginger root and grate it on a fine grater. Pour tomato sauce into a bowl, mix it with orange juice, sugar, soy sauce and grated ginger. Stir thoroughly until all grains of sugar dissolve.

Wash the chicken fillet, dry it and cut it into cubes. Pour the marinade over the fillet pieces, mix, and leave at room temperature for 40-60 minutes.

Peel the pineapple and cut into cubes approximately equal in size to chicken pieces. Place chicken and pineapple pieces alternately on pre-soaked skewers. Place the skewers on a baking sheet that has been previously lined with foil or greased parchment paper. Bake at 200 degrees in the oven for about 20-25 minutes. You need to carefully monitor the chicken meat so that it does not dry out.

Marinade

To prepare the marinade, you need to grate a few cloves of garlic on a fine grater or pass through a press. Peel the lemon and cut into small pieces along with 2-3 tomatoes and onions. If you use fresh herbs for the marinade, chop them as finely as possible.

Mix garlic, salt, spices, pepper, dry herbs and mustard in a bowl. Mix thoroughly and set aside.

Rinse the pork and cut into pieces the size of two matchboxes. Place the pieces in the marinade. After cutting the pulp, use your hands to mix the meat and marinade well, rubbing it into each piece. Leave for 30-60 minutes.

Next, add fresh herbs, lemon and tomatoes to the marinade. Mix everything vigorously again, covering the meat with new ingredients. Place the future kebab under the press for 3–4 hours at room temperature or for 8–12 in the refrigerator. Ideally, let it marinate overnight.

Pork shish kebab on skewers

A tasty and appetizing pork kebab can be prepared for a holiday table or for a regular family dinner. Let's make a marinade for meat with lemon and vegetable oil. Oil has the ability to “seal” the juices in the meat, so the pork turns out very tasty.

1 kg pork (tenderloin or ham);
2 onions;
1 lemon;
2 tablespoons of vegetable oil;
salt, spices to taste.

Wash and cut the pork into pieces. Cut the onion crosswise into circles (no need to separate into rings). Place pieces of meat and onion slices in a bowl. Add vegetable oil. Squeeze the juice from the lemon and pour the juice into the bowl with the meat. Add barbecue spices and aromatic dry herbs. You can add fresh basil or parsley. Let the meat marinate for at least 1 hour. You can put it in the refrigerator for several hours or overnight, it will only taste better. Before cooking, take out the meat, add salt and stir.

Advice! It is not recommended to add salt to the meat at the beginning of marinating, as this will make the meat dry and tough.

Place the marinated pork on skewers, alternating with onion slices. Place on a baking sheet lined with parchment and greased with oil and cook in the oven at 220-250 degrees for 30-40 minutes. The kebabs need to be turned periodically so that the meat is browned on all sides.

Important nuances

Don’t know how to cook shashlik on skewers in the oven? Here you need to take into account the following points:

The shish kebab must be strung on wooden skewers, so keep them in cool water for about an hour in advance. This is worth doing so that they do not catch fire during cooking.
For the marinade, you can use sour cream mixed with mustard, soy sauce, mayonnaise and vegetable oil. In this case, each piece should be covered with marinade. Infuse the meat in it for 1 hour in a cold room.
When threading meat onto skewers, alternate it with onion rings or some vegetables.
During baking, turn the skewers over a couple of times.

Beef shish kebab in the oven

Beef shashlik may turn out to be a bit dry, so it is better to cook it with lard.

1 kg beef tenderloin;
200 gr. raw lard;
4 onions;
1 lemon;
0.5 liters of highly carbonated water;
salt and spices to taste;
3-4 tablespoons of oil for frying.

The meat must be washed, thoroughly peeled from films and cut into cubes with a side length of about 3 cm. Cut the onion into half rings. Mix the meat with the onion, thoroughly mashing the onion so that it releases the juice. While stirring, add barbecue spices. You can use a ready-made mixture or create a “bouquet” of seasonings yourself.

Squeeze the juice from the lemon and mix it with the meat. Then pour in highly carbonated water. Cover the meat with a flat plate and place a weight on the plate. Let sit for several hours, best left overnight.

Cut the lard into pieces that are approximately half the size of the pieces of meat. Take the meat out of the refrigerator, salt it and mix. Then we begin to string it onto pre-soaked skewers. We put lard on the first pieces, then 2-3 pieces of meat and again lard. The last piece on the other side should also be lard.

Heat oil for frying in a large frying pan. Place the kebabs in batches and quickly fry for 5-7 minutes on each side. This pre-frying will create a crust that will retain the juices inside the piece of beef. Then place the fried kebabs on a baking sheet, pour oil from the pan on top and bake for about 20-25 minutes at 200 degrees.

Karski-style shashlik in the oven, marinated in mineral water

Lovers of juicy meat will appreciate the kebab cooked in Karsky style. To prepare it you need a special product - fatty pork mesh, you can buy it on the market. We will prepare the marinade using mineral water.

300 gr. pork;
2 onions;
1 tomato;
80 gr. vegetable oil;
20 gr. cognac;
0.3 liters of sparkling mineral water;
a third of one lemon;
spicy herbs, salt and pepper to taste;
pork mesh - as needed.

Cooking method:

Cut the onion into halves of rings. Sprinkle the onion with spices and grind until juice appears. Pour in cognac and vegetable oil. Squeeze the juice from a third of a lemon and add sparkling water.
Cut the meat into long strips, about 20 cm long and 3-4 cm wide. Dip the strips into the marinade and knead well with your hands. Let marinate for 3-4 hours. Cut tomatoes and onions into slices.
Thread a slice of onion and a slice of tomato onto a skewer, then thread a strip of meat along it, and again put on a slice of onion and tomato. Wrap the kebab in fat mesh. Place on a baking sheet lined with foil and bake at 200 degrees for about 30 minutes.

Chicken heart shashlik

You can cook kebabs in the oven not only from chicken fillet, but also from offal. For example, barbecue made from chicken hearts in the oven turns out delicious.

500 gr. chicken hearts;
150 gr. onions;
4 tablespoons of ketchup;
1 teaspoon sugar (optional);
2-3 tablespoons vegetable oil;
spices and salt to taste.

If you purchased frozen chicken hearts, you must first defrost them. You need to defrost slowly, ideally, you need to remove the package from the freezer and leave it in the refrigerator for 10-12 hours. During this time, the meat should thaw.

We clean the hearts, wash them and dry them. Place in a bowl. Cut the onion into half rings, salt it and mash it with your hands to release the juice. Mix with tomato sauce. If the sauce is sour, you can add sugar. Add spices to taste to the tomato-onion mixture.

For example, you can use garlic powder, dry aromatic herbs, and a mixture of pepper. Add vegetable oil and mix. Add the prepared marinade to the hearts and mix. Leave at room temperature for 1 hour or in the refrigerator for 3-4 hours.

Thread the hearts onto wooden skewers. Place the onions from the marinade in a mold or on a baking sheet, and place the prepared kebabs on top. Place the baking sheet in the oven, heated to 200 degrees.

After 15 minutes, check for readiness. Clear juice should flow out of the cut heart. If blood is released, then let the kebab cook in the oven for a few more minutes. But don't keep it for too long to avoid drying it out.

Chicken kebab in foil - dietary recipe

Another way to cook very juicy kebab in the oven is to wrap the skewers lined up in foil. You can, of course, wrap each stick in this silvery shell, but in my opinion, “more fuss, but the effect is the same.”

You can prepare the marinade whichever you prefer. But a rather interesting taste is obtained thanks to a mixture of rice vinegar with soy sauce, olive oil and ginger. Not sour, not spicy, but very spicy.

We will need:

Chicken breast – 800 gr.
Onions – 1-2 pcs.
Olive oil, soy sauce, rice vinegar - 1 tbsp. l.
Salt, a mixture of peppers, ground ginger, dill - to taste.

Preparation:

1. Cut the breast flesh from the bones and cartilage. Remove the skin and thin film from it. Rinse well and dry with a paper towel. Cut into equal cubes about three centimeters thick.

2. Combine vinegar with oil and sauce, add about ½ tsp. a mixture of peppers and ground dry ginger, add a pinch of salt. Beat until smooth and pour the resulting mixture over the sliced meats. Mix well and leave to absorb the aromas for about an hour.

3. If you want to give the finished dish a touch of spring freshness, you can additionally chop onions and your favorite herbs into rings. Send them to the stock and marinate together for about another hour.

4. While the meat mixture is infusing, it is worth preparing the skewers. To do this, rinse thin bamboo skewers and fill them with cool water. After 20 minutes, drain the liquid and lightly blot the sticks with a paper towel.

You can immediately start skewering the meat. The pieces should not be pressed too tightly against each other - we need them steamed and browned, and not cooked in one elongated lump.

If you like onions, you can chop onion slices between the pieces of pulp.

5. Place a sheet of foil on a baking sheet so that its long edges remain free. Place skewers with chicken in the center in an orderly, non-crowded row.

6. Tuck and secure the edges of the foil so that we get a tightly packed package with the contents inside. It is not advisable to leave holes so that the steam remains inside and circulates to evenly steam the meat.

7. Send such a shiny envelope on a baking sheet into a preheated oven and simmer for about half an hour at 180 degrees. Then unfold the edges of the shell and bake the pieces in the “Grill” mode until golden brown for about 10 minutes.

Very juicy meat will certainly delight you with its tenderness. In this case, the dish turns out to be dietary. It can be consumed even by those who are contraindicated in baked and fried foods, because in essence it turns out to be rather stewed.

Original chicken kebab in batter

Chicken kebab baked in batter is an original and tasty dish.

800 gr. chicken fillet;
4 tablespoons soy sauce;
1 tablespoon balsamic vinegar;
2 tablespoons vegetable oil;
3 eggs;
125 gr. wheat flour;
0.25 glasses of milk;
1 clove of garlic;
salt, spices to taste.

Cut the chicken fillet into thin long pieces. Prepare the marinade by mixing balsamic vinegar, soy sauce, ground black pepper, pressed garlic and sunflower oil in a bowl. Mix everything until smooth.

Classic version

Classic - the simplest and most delicious marinade. Pork shish kebab in mayonnaise-vinegar sauce turns out as juicy and tender as on the grill.

To prepare a dish according to the classic recipe you will need:

1 kg pork;
1.5 tbsp. l. vinegar essence;
2 onions;
1–4 tbsp. l. mayonnaise;
salt, pepper, basil.

You can also use spices for meat or barbecue.

Shish kebab baked in a jar

You can cook shish kebab in the oven in a jar. The advantage of this method is that the juices in the meat are better preserved, and it is almost impossible to dry out the kebab. You can cook shish kebab from different meats in a jar, here is one of the options.

1 kg of meat (preferably pork neck);
150 ml light beer;
0.5 lemon;
3 onions;
salt, pepper, seasonings to taste.

Cut the meat into pieces the size of a large walnut. Mix the meat with the onion, which has been cut into circles. Season with spices to taste, do not add salt yet. Pour in the beer, cover the meat with an inverted flat plate and place a weight on top. Marinate for 2-4 hours.

We take an ordinary glass jar with a capacity of 3 liters, it should be dry and clean. We will also need skewers of such length that they fit in the jar. Thread the meat onto skewers, mixed with onion rings.

Place the remaining onions in the bottom of the jar. If desired, you can pour 2-3 tablespoons of “liquid smoke” into the jar. Place the prepared skewers (4-6 pieces) into the jar. Cover the top of the jar tightly with foil. Place the jar in a cold oven. If you cook in two jars, then make sure that they do not touch each other and do not touch the walls of the oven.

Turn on the oven at 200 degrees and leave to cook for 1 hour. Then turn off the oven and let the jars cool slightly in the oven. After 20 minutes, take out the jar and remove the kebabs from it.

Recipes

Before frying meat for homemade kebab in the oven on skewers, it is necessary to prepare and marinate. The quality of meat, its taste and softness depend on the marinade. There are many recipes, among which it is easy to choose the right one.

Add salt and pepper to the marinade to suit your taste. You can also add other spices, bay leaf, garlic or a little “liquid smoke” if desired. The latter will give the kebab a specific smell “like from a fire”.

In addition to the marinade, you will need a high-rimmed baking sheet or baking pan of the appropriate size. The skewers should lie on the dish so that the meat does not touch the bottom.

Chicken kebab with potatoes

Shish kebab can be cooked in the oven at the same time as a side dish, such as potatoes.

1.5 kg chicken fillet (from thighs);
4 onions;
50 ml vinegar (9%);
7 potatoes (large);
oil for greasing the baking sheet;
salt, spices to taste.

Cut the fillet into pieces and place in a bowl. Add salt, pepper and other seasonings to taste. Garlic powder, curry, and aromatic dry herbs are very suitable. Cut the onion thinly - into halves or quarters of rings. Mix with meat and add vinegar. Leave to marinate for 1-2 hours.

Peel the potatoes and cut into thin slices. Cover a baking sheet with parchment or foil and grease it well with oil. Lay out the potato mugs. Sprinkle with salt, pepper, you can add a pinch of nutmeg or other spices.

Place a layer of onions from the marinade on the potatoes, and then distribute the skewers on which pieces of marinated chicken fillet are strung. Place the baking sheet in a preheated oven (180-190 degrees), cook for about 30 minutes. We periodically look into the oven, as soon as the top of the kebabs are browned, you need to turn them over. During the baking process, the potatoes are soaked in meat juice and turn out very tasty.

Meatball skewers on skewers: recipe

A very unusual recipe. Guests will definitely like it.

Ingredients:

500 g minced meat
1 onion
500 g unleavened puff pastry
Salt
Greenery
Pepper
3 cloves garlic
Oil

Recipe:

Grind the onion in a blender and add salt, pepper and chopped herbs.
Pour the entire spicy mixture into the minced meat and hit it on the table several times
Make small meatballs with a diameter of 4 cm
Roll out the dough and cut it into strips 4-5 cm wide
Prick a meatball onto a skewer, then snake the dough around the meat balls
As a result, on one skewer you will get 4 meatballs and a strip of dough
Bake on a greasy baking sheet for 25 minutes

Meatball skewers

Shish kebab in the oven with vegetables

Another version of shish kebab with a side dish is made from pork with vegetables. Prepare the marinade for the meat with soy sauce.

600 gr. pork (neck or ham);
2 onions;
1 tomato;
1 bell pepper;
200 gr. zucchini;
50 ml soy sauce;
100 ml vegetable oil;
salt, oregano, basil, pepper mixture to taste.

Cut a piece of pork into pieces the size of a walnut, chop the onion into half rings. Mix the meat with onions, add spices and aromatic dry herbs. Pour in vegetable oil and knead with your hands. Leave to marinate for 2 hours.

Preparing the vegetables. Cut young zucchini into circles, pepper into slices, tomatoes into slices. Sprinkle the vegetables with dry oregano and basil, pour over soy sauce.

Turn on the oven at 220-230 degrees. Place the marinated pork on skewers. Cover a baking sheet with parchment and grease it with oil. Place the skewers with kebabs and bake for 20 minutes. Then we place mugs of zucchini on top of the kebabs, and after five minutes we place skewers on which pieces of pepper and tomatoes are strung onto the zucchini. Bake for another 5-7 minutes. The dish is ready.

The subtleties of impeccable homemade kebab

How to prepare meat? Fresh meat must be cleaned of veins and films, frozen meat must be defrosted in advance in the refrigerator. The first option is preferable.
Pickling. To make the pork soft and appetizing, be sure to marinate it for 2 hours. Of course, it is better to wait longer - 8-10 hours.
Skewers. It is more convenient to use metal skewers, since they will definitely not burn during the cooking process. But you can also take wooden skewers, which should be soaked in cool water in advance, as we wrote about above.
Aroma and barbecue smoke. To get a real barbecue smell, you can use liquid smoke. Its volume should be as follows: for 2 kg of meat, take 2 tsp. You need to experiment with it carefully. If you are preparing food for children, refrain from using it.
Foil. Worried that the pork will be tough? Wrap it in foil. Wrap each piece of meat individually. In 10 min. Before the food is ready, remove the foil.
Oven temperature. The ideal temperature for fatty pork is a maximum of 250 °C. The intense heat will instantly create a crust on the surface of the meat. Then the liquid will not be able to evaporate from it.

Dietary chicken shish kebab with zucchini

For those who want to lose weight, we can recommend a dietary kebab recipe. We will prepare it from chicken breast fillet with zucchini and tomatoes.

1 kg chicken breast fillet;
250 ml yogurt (low-fat);
60 ml soy sauce;
250 gr. vegetables (zucchini, bell peppers, tomatoes);
spices to taste (you can use ready-made seasoning for chicken).

Cut the chicken fillet into cube-shaped pieces with a side length of 3 cm. For the marinade, mix yogurt with soy sauce and spices. Pour the marinade over the chicken and leave for 1 hour.

Collecting shish kebab and frying

Remove pork from marinade. If necessary, add a little salt and seasonings. Do not pour out the marinade.

Place portioned pieces of meat on skewers, alternating with onion, tomato and bell pepper rings.

Place slices of smoked lard on a baking sheet with high sides, having previously covered the bottom with foil and greased with vegetable oil. During frying, smoked lard will imbue the pork with a pleasant smoky aroma.

Place the kebab on the sides and place it in a preheated oven. Fry it for 45-50 minutes at 180 degrees, periodically turning the skewers so that the meat is evenly fried.

Place the finished kebab on a common dish, covered with lettuce and decorated with vegetables, or on portioned plates along with a side dish, without removing from the skewers.

Chicken skewers with bacon

But for those who do not adhere to a low-calorie diet, it is worth preparing chicken kebabs with bacon.

400 gr. chicken breast fillet;
100 gr. smoked bacon, cut into thin slices;
1 lemon;
3 tablespoons sour cream;
150 ml soy sauce;
4 cloves of garlic;
seasonings to taste.

For the marinade, mix sour cream with soy sauce, garlic pressed through a press, and juice from half a lemon. Add seasonings to taste. Adding salt is usually not required; soy sauce is salty.

Cut the chicken fillet into pieces the size of a large walnut. Mix it with the marinade and leave for 40-60 minutes.

Cut the bacon and wrap it around each piece of chicken. Thread the wrapped pieces onto skewers. Place the prepared skewers on the wire rack and place a baking sheet under the wire rack so that any dripping fat does not fall onto the bottom of the oven. It is better to cover the baking sheet with foil, then it will be easier to clean. Cook at 200 degrees for 15-18 minutes.

Minced meat cutlet skewers on skewers: recipe

This dish came from the east and was originally prepared from fatty minced lamb, but we will cook from pork and beef.

Ingredients:

3 onions
700 g minced meat
Spices
Bunch of parsley
1 egg
30 ml lemon juice
Salt

Recipe:

Add the egg and chopped herbs to the minced meat. Pour in lemon juice and onion puree
Salt, add your favorite spices and form oblong sausages around the skewers
Place foil on the grill and sausages on top. Bake for 30 minutes

Shish kebab of cutlets

Shish kebab baked on an onion bed

Shish kebab baked on an onion bed turns out delicious. It will be cooked in a baking sleeve.

1.5 kg boneless pork (neck is best);
11-12 bulbs;
0.5 lemon;
150 ml vinegar (9%);
3 tablespoons sugar;
barbecue seasoning, mixture of peppers, salt to taste.

We wash the meat, dry it and cut it into pieces weighing 40-50 g. Place the pieces on a board, cover with cling film and beat with a mallet on both sides. There is no need to beat it hard; the pieces should not turn into chops.

Grind 4 onions in a blender and mix the resulting puree with the meat, adding barbecue seasoning and a mixture of peppers. Pour in the juice squeezed from half a lemon. Mix well and leave to marinate for 3-4 hours, placing the dishes with meat in the refrigerator.

Cut the rest of the onion into half rings. Place in a deep bowl and pour boiling water over it. Let the water cool a little, add vinegar and sugar, add a little salt. Marinate the onion for about an hour.

Prepare the baking bag. Place pickled onions in it. We string the prepared meat onto skewers and place it on an onion bed in one layer. We tie the bag or secure it with a clamp. We make 3-4 punctures on top with a knife. Place in a hot (220 degrees) oven and cook for 1 hour. Then, carefully, so as not to burn your hands, cut the top of the bag and let the kebab brown.

If your oven has a grill function, you can turn it on at this stage. We serve the kebab to the table along with onions; fresh vegetables are ideal as a side dish.

Preparing vegetables and skewers

Prepare the vegetables just before you grill the kebab. Otherwise, while the vegetables sit on the plate, they will lose all their juices.

Cut the eggplants, tomatoes and onions into slices. Cut the bell pepper lengthwise and divide the slices into 2-3 segments. Salt the vegetables a little, add spices and seasonings to taste.

As for the kebab skewers: if you are using wooden ones, soak them in cold water an hour before putting them in the oven. Then wipe dry and lubricate with vegetable oil.

Experienced chefs who prepare barbecue at home advise putting pieces of meat on two sticks with a small distance from each other so that it does not slip off when turning. If you're concerned about the wooden skewers charring, wrap them in foil.

Chicken kebab in the oven with honey marinade

Chicken kebab has an original taste if you marinate the fillet in a marinade with honey and soy sauce. In addition, adding honey to the marinade will ensure that the kritsa pieces have an appetizing golden crust.

500 gr. chicken fillet;
4 tablespoons soy sauce;
2 tablespoons vegetable oil;
2 teaspoons honey;
0.5 teaspoon garlic powder;
2 teaspoons lemon juice;
seasonings to taste.

Wash the chicken fillet and cut it lengthwise into long pieces. You need to use liquid honey; if you only have a candied product, you need to melt it. You can put it in the microwave for a couple of seconds.

Pour soy sauce into liquid honey and stir. Add vegetable oil, lemon juice, garlic powder and spices to taste. Pour marinade over the prepared fillet and soak in the marinade for 1 hour.

Place chicken strips on skewers, folding them in a zigzag pattern. Place the kebabs on a baking sheet lined with foil or parchment paper. Bake the kebabs in the oven at 220-250 degrees for about 12-15 minutes. Serve with fresh herbs and vegetable salad.

In mustard marinade

The classic one requires at least 3.5-4 hours of time for the meat to be thoroughly salted, soaked in spices and softened. Looking for a way to quickly marinate shish kebab? We found one for you. Pork in mustard marinade will look great on the table. What a taste, what a smell! To prepare it, you will need:

700 g pork neck;
1 onion;
1 tbsp. l. grainy mustard;
pepper, salt, vegetable oil and spices for meat to taste.

Pork kebab on skewers with mayonnaise

Let's cook pork shish kebab on skewers in the oven in a marinade prepared with mayonnaise and vinegar.

1 kg of pork, take the neck or ham;
1.5 tablespoons of vinegar essence (70%);
2 onions;
5 tablespoons of mayonnaise;
salt, barbecue spices, dry basil to taste.

We wash the meat, blot the moisture on it and cut into pieces. Place the meat in a bowl. Add the onion, which has been cut into circles 0.5-0.7 cm thick. Mix.

Pour barbecue spices and dry basil into the mayonnaise. Add this mixture to the meat, add vinegar and mix well. The pork will marinate for 1-3 hours. Then the pieces of meat need to be strung on skewers mixed with onions.

Preheat the oven to 250 degrees. Cover a baking sheet with parchment or foil and grease with oil. Place the prepared kebabs in one layer. Cook for about half an hour, turning occasionally so that the meat cooks and browns evenly.

How to beautifully decorate a dish with kebabs on skewers: photo

The dish itself, without decoration, looks very beautiful and appetizing. That is why a minimum of decor is welcome. These are mainly lettuce leaves and fresh vegetables. This dish is often served at the New Year's table on skewers decorated with New Year's tinsel.

Festive serving of kebabs Festive serving of kebabs

Kebabs for the holiday Kebabs for the holiday Kebabs for the holiday

Beautiful presentation of shish kebab on skewers

Cooking kebabs in winter at home is quite simple. You don't need a convection oven or special equipment for this. All you need is a little imagination, an oven or a grill pan.

Quick side dish

By the way, you can prepare a delicious vegetable side dish for pork on skewers in the oven. To do this, take the remaining tomatoes, onions, eggplants and peppers, place them in a frying pan with heated oil and fry over low heat. You can add leftover marinade during the process. Serve the prepared vegetables with herbs, sauerkraut, seasoned with onions and butter.

These are such simple and very tasty pork kebabs on skewers in the oven. The recipes are quick to prepare, and delicious barbecue at home will delight guests and family. Try and share a variety of ways to cook pork with your friends.