Beef kebab in the oven. Oven beef kebab - how to make it soft and juicy? Serving barbecue is a delicate matter: preparing tomato sauce
15.10.2018
Shish kebabs are traditionally prepared outdoors, most often during the spring holidays. But why stay influenced by this stereotype? Expand your culinary horizons! There are kebabs that have nothing to do with picnics and fatty pork. They are no less tasty than the usual pieces of meat fried on the grill, and they are prepared so simply that even a child can cope with it. Interested in beef kebab recipes in the oven in the sleeve and on skewers? Read more, watch, cook!
Cooking a juicy shish kebab in the sleeve
Baking in the sleeve allows you to make the meat very juicy, saturated with the aroma and taste of your favorite spices and, of course, the richest in useful ingredients. These "pluses" are simply invaluable when it comes to beef. If you cook beef pulp according to this recipe, you get not just meat baked in the oven, but an exquisite delicate barbecue, the smell of which drives gourmets crazy.
Note for those on a diet
If you need a kebab that no nutritionist will call harmful, then you need to partially change the composition of the marinade. Mustard and spices, as well as an abundance of onions, are “unfriendly” foods for the affected gastrointestinal tract. Still, these natural flavors do not impress those who do not want to stimulate their appetite due to excess weight.
Do not give up the recipe - it can be corrected. Replace mustard with low-calorie mayonnaise. But you can't do without acid - lemon juice will still have to be left in the recipe for the dish.
Ingredients:
- beef - 0.7 kg;
- onion- 4 pieces;
- lemon juice - 10 ml;
- Russian mustard - 10 g;
- French mustard - 10 g;
- honey - 5 g;
- vegetable oil - 100 ml;
- dill - 1 bunch;
- parsley - 1 bunch;
- currant leaves - 2 pieces;
- lovage - a small twig;
- black pepper, coriander, salt - to taste.
Advice! If you haven't found lovage or currants, cook a kebab without these greens, but when such vegetation is at hand, be sure to add it. This little "fad" of the recipe is the key to the extraordinary aroma of beef.
Preparation:
Beef kebab in the oven on skewers
In your understanding, barbecue should be cooked only on skewers? This method of cooking kebabs in the oven is also practiced by chefs. The meat skewered will be beautifully browned and, thanks to the marinade, will acquire a taste in which both spicy and vegetable "weaves" are felt.
Baking on skewers, contrary to popular belief, does not dry the meat (of course, provided you use our tips), but it will not bathe in juice either. If you are a connoisseur of just such a barbecue, then there is nothing to think about - master the recipe for the joy of yourself and your loved ones!
Ingredients:
- beef (tenderloin) - 0.6 kg;
- mayonnaise - 150 g;
- onions - 3 pieces;
- barbecue seasoning - 5 g;
- a mixture of peppers - 3 g;
- salt - 2 g.
Advice! It is advisable that the pepper mix contains black, green and white peppers, and the seasoning contains paprika, curry, parsley, red pepper, dried celery and carrots.
Preparation:
Advice! Under the baking sheet, at the bottom of the oven, place a baking dish with hot water. Thanks to this, the meat will not dry out.
1. For barbecue, choose fresh pork, beef, chicken or lamb without skins and films. But small layers of fat are welcome: they will make the kebab juicier.
2. Do not cut the meat into too small pieces, otherwise the kebab may turn out dry. The ideal size for meat cubes is about 3–5 cm.
3. For the finished meat to be juicy and aromatic, you first need to marinate it. Here are some recipes for a great marinade:
4. Smoked aroma can be achieved with liquid smoke. It can be added directly to the marinade, poured into a baking sheet, if you cook shish kebab on skewers or in a sleeve, or on the bottom of a jar. For 1 kg of meat, use 1 teaspoon of liquid smoke.
How to cook kebab on skewers
Shish kebab on skewers turns out to be almost as crispy and juicy as shish kebab from the grill.
Regular skewers are unlikely to fit into the oven, so use wooden skewers as an alternative. To prevent them from catching fire, soak them in water for 20-30 minutes just before cooking the kebab.
Then place the marinated meat on the skewers, not too tightly. You can alternate slices with onion rings from the same marinade or with other vegetables, such as slices of tomato or bell pepper.
Skewers with meat can be put directly on the wire rack in, placing a baking sheet under it so that excess juice flows there. Or put them on a narrow baking sheet or mold so that the ends of the skewers are located on the edges of the dishes. It will turn out to be a kind of mini-grill.
In both cases, it is better to cover the baking sheets with foil so that later you do not have to wash them for a long time.
Chicken skewers in the oven should be cooked at 200 ° C, and skewers from other meat should be cooked at 230-240 ° C. The strong heat will cover the meat golden brown, but inside it will remain juicy: liquid will not evaporate from it.
Place the kebab in a preheated oven for 20-30 minutes. It may take a little longer, depending on the type and freshness of the meat.
Turn meat periodically and sprinkle with water or leftover marinade. You can check the readiness of the kebab by cutting the meat a little. It should be well baked.
How to cook barbecue in a jar
Barbecue from a can smells incredibly delicious and turns out to be very juicy. It will not be as crispy as a regular kebab. But if you really want to make an appetizing crust, then after cooking you can fry the meat in a pan.
Put the pieces of meat on skewers in the same way as in the first method. Then place them in clean, dry 3-5 liter jars. The size of the can will depend on the length of the skewers and the number of skewers on them. One jar will fit no more than five skewers.
For a richer flavor, you can add pickled or fried onions to the bottom.
Seal the necks of the cans and make several small punctures in it. This is necessary so that excess steam can escape from the can.
You need to put the jars in a cold oven, otherwise the glass may burst with a sharp temperature drop. Then set the temperature to 200 ° C and leave the meat for an hour.
Then turn off the oven, but do not open it and do not take out the jars for about 15-20 minutes. Again, due to the temperature difference.
When the jars have cooled slightly, gently wrap each jar with a dry towel and remove from the oven.
As already mentioned, it is able to give meat an incredibly appetizing flavor. Now imagine what the smell would be like if you used a lot of onions.
4–6 large onions are enough for 1 kg of meat, but you can take more. Cut the onion into half rings, put in a colander and pour over boiling water to remove the bitterness. Then add 2-3 tablespoons of vinegar, 1-2 tablespoons of sugar, salt to taste and a few tablespoons of water to it. Leave the onions to marinate for an hour.
Then place the onions in a roasting sleeve and distribute over almost the entire length. Put the marinated meat on top, without stirring it with the onion. Tie up the bag and make a few punctures in it.
Place the baking sheet in an oven preheated to 220 ° C for an hour. And to make the kebab toasted, cut the sleeve and leave in the oven for another 20-30 minutes.
The shish kebab in the sleeve turns out to be fragrant and well baked. However, it will not be covered with the same crust as meat cooked on the grill.
Kebab in nature is the dream of everyone who gets out of the house for the weekend with family or friends. But sometimes there is no way to get out of the city, to the dacha. Or warm spring days are still far away. That's when recipes for cooking barbecue at home come to the rescue. A stove oven is the best help for such recipes. And the kebabs in it turn out almost like on the grill, browned, juicy. It is a pity that there is a haze without a scent. Well, this can be corrected by using liquid smoke added during cooking to the meat marinade or poured into the pan over which the meat is cooked.Kebab in the oven on skewers
You can cook kebab in the oven on wooden skewers. To do this, they need to be soaked in water for half an hour, then greased with oil. (from any kind of meat!) Put it on a skewer, put pieces of bacon between them for juiciness of the meat.
The next step is to line the bottom of the baking sheet with foil, on which we randomly lay out pieces of bacon. They will come in handy for pouring smoke over the kebab itself, when the bacon is melted.
Put the skewers on the wire rack. We put the grate on a baking sheet and put this "work of design art" in an oven preheated to 250 degrees. At such a high temperature, you will need to turn the skewers 1-2 times. If you don't want to do this, set the temperature in the oven to 200 degrees, the kebabs will be browned on all sides anyway.
Shish kebab in the sleeve
Shish kebab can also be cooked in the sleeve. To do this, lay out the skewers with meat in it, only so that they do not come into contact with each other. We spread the tightly closed sleeve on a baking sheet, pouring some water into it. We heat in the oven to 170 degrees for 15 minutes. Now the skewers need to be taken out of the sleeve and laid out on the grate. There should be a baking tray under the wire shelf to receive the juices from the meat. By the way, you can add some water and liquid smoke to the baking sheet. Turn on the grill for 20 minutes and fry the skewers on it until golden brown.
The second way to cook kebabs in the sleeve is without skewers. Place the marinated meat in the sleeve on a pillow of marinated onions. We close the sleeve tightly, pierce it from above in several places.
Lay out on a baking sheet. We bake at a temperature of 200 degrees for 40 minutes, then cut the sleeve on top, turn it to the sides and bring the meat to a golden hue for another 20 minutes. Done!
Shashlik in the oven is a great alternative to a dish over an open fire in winter, when we rarely go out into the countryside. Fragrant, melting pieces of poultry, pork, beef will turn out juicier if you remember a few tricks. We will tell you how to quickly, without hassle, cope with the preparation of barbecue.
The easiest way is to cook a pork barbecue in the oven: it roasts for a few minutes, and emits a fantastic aroma that is in no way inferior to traditional dish Outdoors. Best to use pork neck, but even the layer turns out to be incredibly juicy if you marinate it in vinegar beforehand. True, the layer is suitable only for those who are not afraid of extra 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;
- frying oil - 3 tbsp. l.
We wash the meat and cut it into pieces a little larger than a matchbox. Cut the onion into rings. Squeeze juice from lemons, mix with mineral water... Add meat, onions to the marinade, salt and pepper to taste. It is better if the meat stays in the marinade overnight or for several hours in a row: bubbles of mineral water will make the fibers softer, and the lemon will saturate everything with a slight sourness. Grease a baking sheet with oil, put the meat on it in one layer. Turn on the oven 180 degrees, place the meat. We cook for 40 minutes, and then we add the heat to 250 degrees, so that an appetizing crust is obtained on top. Meat can be served if it is fried and gives off clear juice.
Make sure that there is space between the pieces: if they fit tightly to each other, they will begin to stew; to make kebabs similar to "natural" it is important to fry them.
Oven kebab is served with fresh vegetables, herbs, tomato sauces or whatever you like. Serve the finished dish on a wide plate with boiled potato tubers or homemade pickles.
Cooking recipe in a jar
Some housewives claim that the best shish kebab comes out in a can, ordinary, three-liter, which is used for pickling cucumbers and tomatoes. In this case, the kebab is strung on ordinary skewers and placed standing so that the sharp edge is at the bottom. And from above, the jar is closed with a foil lid, blocking the access of air.
Thus, you need to bake until the meat is browned. It usually takes 50 minutes at 180 degrees. Gourmets say that such a shish kebab is not just tender: the meat fibers melt in the mouth, and you can eat the pieces endlessly. He does not get bored in principle! And this method is also credited with a light smoky aftertaste, which is achieved by prolonged simmering in a sealed container.
On chicken skewers
The classic serving of barbecue is considered to be on skewers or wooden skewers. Oven chicken skewers, strung on thin skewers, looks very impressive on festive table with snacks, and loved by adults, but especially children.
Cooking in stages:
- Marinate in advance chicken fillet or a slice of lean pork in lemon.
- Sprinkle with spices such as coriander or sesame seeds.
- We string on skewers, pressing, not too tightly to each other.
- We 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 it's easy to avoid this if you soak the sticks in advance in warm water... This recipe can be easily turned into a colorful dish for children's birthdays by alternating the chicken with pineapple slices or cherry tomatoes.
Grilled in the oven
If you have a "grill" or convection mode, consider yourself lucky: according to gourmets, this type of kebab is most reminiscent of the one that is fried on coals. Some ovens provide the ability to lay out skewers in layers, but you can bake the meat on the skewer, which always comes with grill ovens.
You can choose any marinade. But, as practice shows, the best will be the usual one - a bite and an onion. While the barbecue is being fried, all guests feel as if they are sitting in nature, enjoying the smell of smoke and meat. And at this time, you can fry pickled onions in a frying pan, and prepare a side dish: country-style potatoes, vegetable stew, fresh salad from vegetables.
Determining the degree of doneness is simple: the meat turns out to be golden and brown evenly on each side.
In a roasting sleeve
Roasting sleeve cooks in own juice... This option can be considered dietary: there is no excess fat in it. If you pick up a lean piece of meat, eat with fresh vegetables, and any nutritionist will applaud you for a balanced version of a hearty dinner. Well, if extra pounds are not scary for you, choose juicy neck meat or any other with a layer of fat.
In order for the kebab to bake better, not to cook, it is better to make several punctures in the baking bag.
For cooking, we will prepare any marinade: honey-mustard, soy with garlic, Orange juice, tomato and mayonnaise - at your discretion. We soak the pieces of meat for several hours, and then put them in the sleeve. We bake until tender. The meat will release juice, which will mix with the marinade and saturate our kebab, turning it into a wonderful delicacy. You can serve shish kebab with any side dish, sauces, fresh pita bread. And to wash down all this pleasure, we recommend young red wine.
Pork shashlik in foil
Shashlik on a baking sheet in the oven can be cooked in spectacular foil boats: such meat is baked in its own juice, perfectly soaked in marinade and your favorite spices. It is better to marinate meat in a mixture of hops-suneli, red wine, large sea salt, with onions and sweet pepper rings.
Next, we spread the pork on pieces of foil and pack tightly, leaving a small gap on top for hot air circulation. You can alternate meat with vegetables from the marinade, add slices there smoked brisket and the kebab will acquire a spicy, slightly smoked note and additional juiciness.
Some housewives use liquid smoke; reviews about this seasoning are very controversial, but sometimes it is not forbidden to pamper yourself with it in a small amount.
The shish kebab is baked until cooked for 40 minutes at a temperature of 200 degrees. 10 minutes before the end of cooking, slightly open the foil so that an appetizing crust forms on top. Pork cooks quickly, so you shouldn't overexpose time. As a side dish, any fresh vegetables, pickled onions and tomato sauce.
How to cook beef?
Beef is much better than pork for anyone who doesn't like fatty meats. It comes out not dry at all, if you take steamed beef, and even better - veal. Anyone can use a marinade for such meat: those who prefer adjika, and there are those who marinate veal exclusively in kefir.
Meat marinated with kiwi turns out to be interesting, juicy and unusual; pieces of fruit are laid out with meat, alternating layers, and then everything is baked together in the oven.
Large pieces of veal, properly marinated, are laid out on a baking sheet and fastened together with skewers. Everything is baked until soft at a temperature of 180 degrees. Periodically, the pieces are poured with marinade for greater juiciness.
Chicken skewers in the oven
You can cook shish kebab from chicken in the oven for hastily. The main secret- keep the poultry meat in the vinegar marinade for a longer time and add as much onion as possible.
Cut the chicken randomly into pieces a little larger than a matchbox. Add two onions, salt and black pepper. Pour marinade from water and vinegar (or lemon juice). We marinate for 3-7 hours in a cold place. We spread the pieces on a baking sheet so that they do not come into contact with each other.
It remains to bake everything in the oven at 100 degrees until appetizing crust... Such a bird turns out to be very similar to a kebab bird, because the smell of the marinade, reminiscent of natural smoke, literally soars through the house. And one more wonderful detail when cold: the juice released during baking freezes, turning into a fragrant meat jelly. The chicken is served with vegetables and warm white bread.
Onion Pillow Recipe
"There is never too much onion in meat!" - this is the opinion of some eminent chefs and, definitely, there is some truth in this. Cut the onions into thin half rings (only the 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.
The meat is marinated, and then put the pieces on the onion. Everything is put in a baking sleeve and cooked at 180 degrees for an hour, until the onions melt, giving all their juice to the meat pieces. Best side dish to such a kebab - rice or boiled potatoes.
Best marinades for turkey:
- tomato juice;
- kefir;
- kvass (or dark beer);
- lemon and mineral water.
The turkey should not be soaked for less than 5 hours: this way the meat will be thoroughly soaked. Meat is baked at a temperature of 160 degrees for 60-80 minutes (it is important to simmer the poultry!). Better to use a baking sleeve to keep the juices inside.
The beauty of such a kebab is that it is boldly served to children, women on a diet, and everyone who watches over their health. A suitable side dish for a dish is brown rice, chia, spelled, lentils, asparagus or green beans.
Fish kebab
An exquisite and very festive barbecue is obtained from salmon, trout, halibut and other noble varieties of fish. Since it is baked instantly, it is important to focus on the marinade during cooking: in the case of fish, it must be extremely delicate so as not to hamper the fishy taste. Perfect marinade- kefir, sour cream, with herbs, white pepper.
White pepper emphasizes the taste of the fish, while black pepper spoils the aroma.
Pieces as large as Walnut, 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. Finished fish is served with lettuce, olives or boiled rice.
The weather does not always indulge us with a sunny, windless idyll. Not only rain, but also a strong wind, even in sunny weather, will not allow you to efficiently grill a barbecue in the fresh air. But no one canceled the holiday, and therefore we offer you a recipe (one of the most proven) how to cook in the oven.
Beef is good, but veal is perfect for us.First, you will save time. Beef marinade for kebabs must be infused at least 10 hours, and for veal it is enough 24 hours. And the veal meat is much softer and softer.
Oven beef kebab recipe
To cook beef barbecue in the oven, we need:
- veal - 2 kilograms;
- lard- 0.5 kilograms;
- large onions - 5 pieces;
- lemon - 1 piece;
- vinegar - 1 tablespoon;
- ground red pepper - to taste;
- ground coriander seeds - to taste;
- ground cumin - to taste;
- turmeric - to taste
We cleanse meat from films and veins and cut into neat cubes 3 - 4 cm. Fresh lard we do not cut into thin slices, approximately in quantity, equal to the cubes of meat. Place in a deep glass or ceramic bowl.
Skipping onion through a meat grinder and pour into the meat. Then add everything spices to taste(pinch - two), sprinkling vinegar and squeeze out lemon.
Mix well the marinade for the beef kebab, cover and put in a cool place on 2 - 4 hours... Remember to soak your skewers on 30 minutes.
Then we string the meat on skewers alternately with bacon, so that there is bacon along the edges of the barbecue.
Cover the baking sheet with foil, put on the foil 4 - 5 pieces of bacon... Put the kebab on the wire rack and put the wire rack on a baking sheet, put in the oven.
How much to fry beef kebab that would be juicy
The oven must be well preheated, not less than 200 degrees... Lard melted on foil will give a unique aroma and smell of a fire.