Beef kebabs in the oven. Beef kebab recipes in the oven (in the sleeve, on skewers)

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 is fried in a matter of minutes, and it 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;
• onion- 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 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 put them 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. This 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:

1. Marinate in advance chicken fillet or a slice of lean pork in lemon.
2. Sprinkle with spices such as coriander or sesame seeds.
3. We string on skewers, pressing, not too tightly to each other.
4. 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, it is this type of kebab that most closely resembles 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 meat 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 to circulate. 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 contradictory, 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. From time to time 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.

We 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 hovers around 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.

Turkey kebab

The turkey is praised for dietary properties, but it is important to work with it carefully: delicate fibers are very easy to dry out. You can avoid an annoying mistake if you marinate the meat correctly.

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 will thoroughly soak the meat. 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.

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;
• onions - 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 barbecue in the oven is also practiced by culinary experts. 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.

Few people like beef kebab, undeservedly considering this meat tough and unsuitable for grilling on coals. Indeed, shish kebab is traditionally prepared from mutton, and the use of pork is widespread in our country. Seafood lovers make a fragrant shish kebab from red fish and even chicken is often used for this dish. Hard to name beef tender meat... But in order to prepare a delicate, juicy and aromatic dish, it is enough to take into account just a few nuances.

First, you should definitely use a marinade. All marinades for meat are conventionally divided into two groups. The first includes marinades, which saturate the meat with the desired taste and aroma. For example, it is enough to sprinkle pork with spices and marinate in carbonated water, and the kebab will turn out to be excellent, but this will not be enough for beef. The second group is marinades that can soften meat and soak it with spices in a short period of time. They usually contain vinegar, lemon juice, and high concentration of wine. These are the ones that are suitable for beef.

Secondly, choose the right meat. The shoulder and neck will take longer to cook and will take much longer to marinate. Ideal meat is considered marble beef- meat with the finest streaks of fat. To obtain it, animals are raised using a special technology. But such beef is very expensive. For a shish kebab, a more affordable tenderloin is well suited - the most tender part of an animal's carcass.

Thirdly, the meat should not be fried over a fire, but baked over coals. That is, any contact of beef with fire should be excluded, as this will lead to overdrying of the meat. This, of course, does not apply to those cases when the kebab is cooked in the oven or in a pan.

Consider these nuances and you can easily cook delicious barbecue from beef.

A simple kebab recipe that cooks very quickly in the oven. Such meat will satisfy even the most refined taste... Marinate the beef for at least an hour, but it is better to leave the meat in the refrigerator overnight. As a marinade, you can use soy sauce, mustard, lemon juice, adjika. Choose spices to taste.

Ingredients:

• Beef - 1 kg;
• Tomato - 4 pcs.;
• Bulgarian pepper of different colors - 3 pcs.;
• Red wine - 250 ml;
• Onions - 5 pcs.;
• Thyme - a twig;
• Pepper, spices to taste, salt.

Cooking method:

1. Chop the meat in large pieces, bow - rings.
2. Put the prepared beef in a separate bowl, season with pepper, spices, salt, add onion rings. Pour the ingredients with wine, leave to marinate for several hours.
3. Cut the washed tomatoes and peppers into thick circles.
4. We string the beef on wooden skewers, alternating with pepper, tomato, onion.
5. We spread on a wire rack, fry in the oven (200 0 С) until the meat is fully cooked. In the process of frying, we periodically turn the skewers over.

Interesting from the net

Kefir marinade is ideal for beef. This fermented milk product, unlike lemon and vinegar, does not dry out the meat, but softens it, making the kebab tender, soft and juicy. Soy sauce imparts to beef spicy taste and an unusual aroma. In principle, any meat is suitable for marinating in kefir, and you can safely use pork or chicken.

Ingredients:

• Beef tenderloin - 2 kg;
• Onions - 1 pc.;
• Kefir - 500 ml;
• Soy sauce - 4 tablespoons;
• Condiments (mixture of peppers, marjoram, chili, herbs);
• Salt.

Cooking method:

1. We wash the beef, dry it, cut into large pieces.
2. Peel the onion, cut into small cubes.
3. Pour kefir into a separate container, add spices, add chopped onions. Mix all the ingredients well, pour in the soy sauce.
4. Put the meat in the marinade. Leave to marinate for several hours under a closed lid.
5. We fry the shish kebab over hot coals on the grill or grill. If the meat is strung on wooden skewers, then you can fry the kebab in the oven.
6. Serve the finished meat with herbs and tomato sauce.

This marinade softens the beef and infuses it with the aromas of spices - as a result, the shish kebab gets an incredible taste. Choose high quality wine with a pleasant aroma. It is advisable to leave the meat in a cold place under pressure for 2-3 hours. Pay special attention to the container in which the beef will be marinated. Wooden and aluminum bowls are completely unsuitable for this, they will completely ruin the taste of the meat. Choose earthenware or glass containers.

Ingredients:

• Red table wine - 1 tbsp.;
• Wine vinegar - 2 tablespoons;
• Dry mustard - ¼ tsp;
• Onions - 1 pc.;
• Bay leaf - 2 pcs.;
• Cloves - ½ tsp;
• Sugar to taste;
• Rosemary - 1 tsp;
• Spices to taste.

Cooking method:

1. Mix wine vinegar with wine, add mustard and sugar, mix.
2. Cut the onion into rings, put it in a saucepan at the bottom, fill it with a wine mixture, add bay leaves, rosemary, cloves. Bring to a boil and cool.
3. Pour the prepared meat with the resulting marinade, add spices to taste and keep in the cold for several hours.

Now you know how to cook beef kebab according to a recipe with a photo. Bon Appetit!

Beef shashlik is not prepared very often. Even experienced chefs are often afraid that the meat will turn out tough and lose its flavor. Of course, if the meat is improperly prepared, then even tender pieces of fresh beef will become rubbery after frying. To prevent this from happening, pay attention to useful tips experienced chefs who know well how to cook beef kebab deliciously:

• Before preparing the kebab, wooden skewers should be soaked in cold water. This will prevent them from burning during the frying process.
• The marinade should be done just before cooking the meat. It should not be stored.
• If used for the marinade table vinegar, then it must be diluted with cold water (two parts of water should be taken for one part of vinegar). Do not pour vinegar directly onto the meat, this will lead to uneven processing of the meat and individual pieces of kebab may turn out to be too acidic.
• Beef for barbecue should be cut into even pieces, shaped like a parallelepiped. Their size should be no less than a matchbox. The meat needs to be cut with a very sharp knife or even sharpened before preparing the shish kebab. This way the pieces will be smooth and the structure of the meat will not be disturbed.
• Do not keep the meat in the marinade for too long: the kebab will acquire a sour taste and lose its original aroma. It is advisable to marinate the meat for no more than 15 hours, the optimal time is 3-8 hours.

The capricious weather upset your plans for a Sunday excursion into the suburbs and a friendly meal with juicy meat fried on coals? Or do you not want to leave a cozy, warm apartment in autumn or winter, but really want a hearty feast, the main dish of which will be barbecue? Then fry it at home, in the oven, following our instructions and using little tricks. Believe me, the result will not disappoint you and will surprise your guests.

All the secrets of the ingredients

So, today we will tell you: how to cook beef kebab in the oven. Some people dubiously rush to this particular type of meat. Believing that pork or lamb is more suitable for this dish. But this is not the case. The main thing is to choose the right part of the carcass suitable for barbecue.

The beef has a dense consistency, original taste... It is best to use non-frozen meat - tenderloin with a layer of fat, or part of the leg from the inside - rump, pulp from the upper back (rump). You can stop at the neck and shoulder blade, but keep in mind that marinating and frying them will take a little more time.

As for veal, it can be used, but too young meat can be disappointing, as it is not yet ripe, and can seem tasteless and dryish. In any case, it is ideal that you have at your disposal, in addition to beef, a small piece of fat tail or lard- weighing about one third of lean meat.

Before cutting meat, rinse it thoroughly under cool water and dry it (disposable kitchen towels are suitable). Then, armed with a small but sharp knife, peel it of tendons and films.

We cut the meat into portions the size of about one bite, given that during heat treatment, any meat decreases in volume, therefore, do not grind it, otherwise the kebab will not turn out to be desired juicy. Try to make the portions the same size, so the dish will marinate evenly and cook through successfully. Cut the bacon into smaller pieces. There should be exactly the same number of them as meat.

Cooking the marinade

For marinating kebabs, we choose a deep, convenient, non-oxidizing container made of glass, plastic, ceramics or stainless steel.

Put beef, bacon and grated onions in the selected dish, about one large onion per 500 grams of raw meat.

How to marinate beef for barbecue in the oven? The pickling process itself is not too different from the traditional one. Namely: after mixing onions, meat, lard, add spices: a little salt, black, red pepper, cumin, a pinch of turmeric and ground coriander.

Then you can drizzle with vinegar. But do not overdo it, otherwise you will "cook" the future kebab, turning it into rubber, tasteless lumps. It is better to use a natural apple bite for this purpose. In the absence of such, use a lemon, simply squeezing the juice from its half.

Then mix all the ingredients of the kebab again, cover with a tight lid or cooking film and leave at room temperature for a couple of hours.

During this time, we will have time to properly warm up the oven and prepare something necessary for serving a barbecue table.

While the kebab is marinated, prepare the sauce

It's about the bow. Cut three medium-sized onions into thin rings, leave them under the stream cold water... Then put it in a colander to remove the water. Then we put it in a bowl, where we cut any greens (according to taste preferences and season possibilities), flavored lemon juice and season with black pepper.

You can take advantage of all the advances in the food industry and buy ready-made sauces and ketchups. But we advise you to rationally and usefully use the cooking pause (while the marinating process is in progress) for cooking own sauce from proven, natural products without unnecessary preservatives. Finely chop 5-6 ripe fresh tomatoes, add a little salt, a pinch of sugar, peppers (whichever varieties you prefer) and a spoon vegetable oil(refined).

We put all this in a frying pan set on a burner with a medium heat and extinguish, stirring with a wooden spoon or spatula for a quarter of an hour.

After that, pour the available herbs (fresh, finely chopped) into the dressing for the sauce and squeeze out three cloves of garlic using a special press. It is possible and more - here any variations are possible at your discretion.

Leaving on the fire for about a couple of minutes, mix everything again, remove from the stove and put in a cool place - so that the sauce cools down as soon as possible.

The process of frying real kebabs

The question arises: what to string the meat on if ordinary skewers either do not fit the oven in size, or you forgot them in the garage, in the country? Then remember, weren't there bamboo skewers lying around at home? If not, then don't be discouraged. They can be purchased at any supermarket. By the way, wooden skewers need to be soaked in water for about an hour in advance. So they will definitely withstand any heat in the oven, they will not let you down - they will not catch fire. Now about how to string a kebab. On skewers, a piece of meat should alternate with bacon. Do not place the pieces too tightly. They may not be fried, they may not turn out juicy.

The turn has come to do the "barbecue", or a wire rack or baking sheet. I hope you took them out in advance from the oven that was already decently warmed up by this time.

We will fry the kebab on a wire rack, which we will place on a baking sheet. We cover it with reflective foil that saves energy when cleaning the oven after baking (easier to wash). Spread thin pieces of bacon evenly on the foil.

In the process of cooking, fat will be melted from the kebab, the pieces will brown on top. To prevent burning from below, fat melted on the foil will allow.

How much to barbecue at home? In an oven heated to 250 degrees, on average 15-25 minutes, depending on the quality of the meat. During this time, do not forget, just as in nature, to follow the progress of cooking and turn the skewers - as soon as the upper part of the pieces is sufficiently browned.

You can take one piece for a sample to determine if the meat is fried. But keep in mind, you need to wait for the moment when the fat on the foil smokes a little. This will give the dish a specific "campfire" aroma and light smack, typical for beef cooked on real coals.

Do not allow the meat on the grill in the oven to burn or char. The main principle of barbecue is to fry, not smoke. Do not allow it to form immediately golden brown... Her turn comes according to the rules, after the meat has been fried from the inside, otherwise the shish kebab will not turn out juicy.

As soon as you "caught" the smoke, immediately take out the baking sheet with a wire rack, remove the skewers and place them on the plates of your companions.

And one more tip: if you have no experience with the oven - you rarely use it and are not used to the peculiarities, you can put a bowl of hot water down in the oven 5 minutes after the start of frying meat. So the meat will definitely not dry out. In order for the feast to be held at home and not worse than a picnic in the fresh air, think over an original table setting, a set of drinks and side dishes.

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 with 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 brown 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 put some water and liquid smoke on a 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!