Barbecue at home. How to cook barbecue in the oven

It is rather difficult to name the origins of the origin of barbecue. After all, roasting meat on a fire is an ancient tradition. And this method of cooking meat appeared one of the first. But traditionally it is believed that the eastern countries are the birthplace of barbecue. Indeed, the most delicious and juicy meat is prepared in the Caucasus, Libya, Iran and other countries of mountainous regions.

Cooking barbecue on coals is a rather troublesome task, and organizing dinner on fresh air takes much time. A barbecue cooked in the oven is a completely different matter. You can choose any meat. Both traditional pork and chicken, beef or fish are perfect. You can also roast vegetables.

Marinade for meat in the oven is not much different from a similar sauce for charcoal barbecue. You can use citrus juice, vinegar, wine, spices, spices, onion garlic.

The principle of preparation is simple. Prepared meat is strung on special wooden skewers, which are placed on a wire rack or on an oven tray. The shish kebab is baked at a high temperature until tender. There are options for cooking this dish up your sleeve and even in a jar.

Serve skewers with greens, fresh vegetables, light vegetable salads, you can with the usual side dishes. Such an aesthetically attractive dish will decorate any table and delight guests with amazing taste.

Recipe for pork skewers on skewers in the oven

Perfectly juicy and tender - this is exactly the meat obtained according to this recipe. You can cook not only on coals, but also in a conventional oven.

Ingredients:

Pork - 1 kg;
Pork fat - 200 g;
Bow - 3 pcs.;
Cilantro - a bunch;
Tomato paste - 200 g;
Lemon - 1 pc.;
Leek - a bunch;
Spices (turmeric, zira, coriander, black pepper);
Salt.

Cooking method:

We wash the meat well, protect it from films, tendons, and dry it.
We cut the pork into medium-sized pieces, the bacon into smaller pieces. As a result, pieces of meat and fat should be approximately the same amount.
Onion (2 pcs.) Grated.
In a separate container we place meat and lard, add grated onions, spices, salt.
Squeeze the lemon juice into the meat, mix everything well.
Close the container with a lid, leave to marinate for a couple of hours.
We string meat on bamboo skewers, alternating it with lard. On the edges of the skewer should be pieces of fat.
We cover the baking sheet with several sheets of foil, put a few small pieces of lard on top.
We heat the oven to 250 0.
We send the baking sheet to the lower tier of the oven. On the middle we place the grate, on which we lay out the skewers with barbecue.
The top of the meat will cook more intensively, so the kebabs will need to be flipped once.
Pieces of bacon placed in the bottom of the oven should soon give off a slight smoke. After that, the meat can be taken out.
Let's prepare the sauce. Dilute tomato paste with water (100 ml), add onion, cut into half rings, chopped cilantro, black pepper, salt and 3 tablespoons of vegetable oil. We mix everything. It is advisable to let it brew for at least an hour.
Put the shish kebab on skewers on a dish, serve the sauce separately.

Interesting from the network

How to cook barbecue chicken with bacon in the oven

Real fragrant chicken kebab baked on skewers in the oven. Spicy marinade makes meat juicy and tender. The dish looks spectacular and appetizing on the festive table.

Ingredients:

Chicken fillet - 800 g;
Bacon - 200 g;
Lemon - 1 pc;
Honey - 2 tablespoons (liquid);
Soy sauce - 2 tablespoons;
Mustard with grains - 2 tablespoons.

Cooking method:

Let's prepare the marinade. In a separate container, mix mustard, honey, soy sauce, squeeze out lemon juice. We mix the mass.
We wash the fillet and dry it. Cut into pieces of 2 cm, pepper a little. We put the meat in the marinade, leave for several hours.
Cut the bacon into thin long strips.
Wrap each piece of chicken with bacon.
Thread the chicken skewers onto skewers. Drizzle some marinade on top.
We put the skewers in a suitable form and send them to the oven (200 0). We will cook for 15 minutes. When one side is browned, you should turn the skewers over, watering them with marinade, fry for another 10 minutes.
Serve the dish on skewers. Choose fresh vegetables for garnish.

Amazingly tender and fragrant salmon cooked in the oven on skewers will decorate the festive table. Now you know the secret of an impeccable reception of guests - salmon barbecue, fresh vegetables, herbs and white wine.

Ingredients:

Salmon fillet - 600 g;
Sour cream - 6 tablespoons (30% fat);
Bulgarian pepper - 1 pc.;
Lemon - 1 pc;
Olives - 15 pcs.;
Shawls - 1 teaspoon;
Dill greens - a bunch;
Salt pepper.

Cooking method:

Cut the fish fillet into equal cubes.
In a separate container, combine sour cream with lemon juice, herbs, spices.
Pour this mixture over the salmon pieces. Let marinate for 15 minutes.
Cut half of the lemon into slices, pepper - into small sticks.
We string fish, pepper and lemon slices on wooden skewers.
On the lower tier of the oven we place a baking sheet, on the middle - a grate, on which we lay out salmon skewers.
Bake for 20 minutes in the oven (200 0). Flip the skewers periodically.
Serve skewers hot with fresh vegetables, herbs, olives. White wine goes well with this dish.

A simple barbecue option that can be cooked in the oven. Tender, melt-in-your-mouth meat with a pleasant ruddy crust is very reminiscent of a real charcoal barbecue.

Ingredients:

Pork - 1 kg;
Onions - 7 pcs;
Lemon - 1 pc.;
Sugar - 2 tablespoons;
Seasoning for barbecue;
A mixture of peppers.

Cooking method:

We wash the pork, dry it.
We cut the meat into pieces standard for shish kebab, beat each one a little with a hammer.
Onion (3 pcs.) Grate or chop in a blender. Should be a puree.
Add seasonings, a mixture of peppers, salt to the onion puree. We mix the mass.
We combine the marinade with pieces of pork, mix. We leave for 3 hours.
The remaining onion is peeled, cut into half rings.
Pour boiling water so that the water covers the onion.
Add lemon juice, a little salt, sugar. We leave for 1 hour.
Drain the liquid from under the onion.
Carefully transfer the pickled onion into the baking sleeve, evenly distribute it, form something like a “pillow”.
We spread the meat on the onion “pillow”, also evenly.
We tie the sleeve, make several punctures, send it to the oven (220 0). We'll cook for an hour.
We cut the upper part of the sleeve, cook for another 30 minutes.
Serve with vegetables tomato sauce and red wine.

Pork skewers in a jar in the oven according to a recipe with a photo

The original way to cook barbecue at home. The meat is well-done, fragrant and tender. If, due to bad weather, the barbecue in nature had to be canceled, we will cook it in an ordinary jar.

Ingredients:

Pork - 1 kg;
Sour cream - 3 tablespoons;
Garlic - 2 cloves;
Bacon - 100 g (raw smoked);
Bow - 6 pcs.;
Seasoning for barbecue;
Salt.

Cooking method:

Pork cut into large pieces.
We shift the meat into a saucepan, add spices, salt, sour cream, garlic (pass through a press), onion, cut into half rings (2 pcs.). Mix everything, leave to marinate for several hours.
Cut the remaining onion into rings, bacon into small pieces.
We string on skewers first a piece of pork, then onion and bacon.
At the bottom of the jar (2 l) spread the rest of the onion.
Carefully put the skewers with shish kebab in a jar.
Carefully cover the neck of the container with foil, make a small hole.
Place the jar in a cold oven. We set the temperature to 200 0, cook for about 20 minutes. Then we increase the temperature to 250 0. Bake the meat for another hour.
15 minutes before readiness, remove the foil from the jar. This is necessary to evaporate the broth formed at the bottom of the jar.
Serve the shish kebab hot with a side dish of your choice.

Now you know how to cook barbecue in the oven according to the recipe with a photo. Bon Appetit!

If you have any questions about how to properly cook barbecue in the oven, then the advice of experienced chefs will be useful:
Meat should be thawed naturally without being placed in a cold or hot water. It is best to leave the meat to defrost on the bottom shelf of the refrigerator.

When baking barbecue in a jar, it is important to place the container with meat only in a cold oven. At the end of the cooking time, do not immediately remove the jar from the oven. Due to a sharp temperature drop, the glass product may burst. Open the oven door and let the dish cool down (about 10 minutes).

If you cook shish kebab on skewers that you put on the grill, then do not forget to grease it with oil first, otherwise the meat may stick.

Red wine is good for pickling pork or beef, white wine is good for chicken and fish.

So that wooden skewers do not burn out while baking kebabs in the oven, place them in water for several hours.

See also:

Admit it, dear friends, don't you sometimes want, to paraphrase the famous novel by Francoise Sagan, to get "a little sun in a city apartment"? Especially when ahead whole winter? When there is no time for coals and barbecues, but smells hover in the air, albeit hypothetically barbecue, symbolizing warmth, greenery, good company and gatherings until the morning? I don’t know about everything else, but a barbecue that is very close in smell, taste, and even, I would say, aura to campfire, can be made without waiting for the seasonal heat. Make it in a regular oven. At the same time, of course, avoid any burning and unnecessary odors in the apartment. It is only important to strictly observe the conditions, which I will report below, and everything will work out. For business?

So the first condition It's meat, of course. Lamb or young pork is best suited for our apartment barbecue. But veal will do, whatever I say about beef. But this is a matter of taste and the ability to choose the appropriate parts of the carcass. Of course, as for any "normal" barbecue, the meat should not only be steamed, but well ripened. As for the parts of the carcass, where it is preferable to cut this meat, I will say this: the best lamb pulp is on the back (thigh), and in the upper part. The same goes for pork. But from veal it is better to take tenderloin (the one inside the carcass, under the costal-vertebral part) or the pulp from the rump ( top part rear).

Second important condition - the presence of a small piece of fat tail or fresh lard. "Small" - this means that a piece by weight should, of course, be less than the weight of the pulp.

Third condition: meat, before slicing, must be cleaned of films, veins, tendons. The flesh itself is cut into small pieces, no more walnut trying to keep the pieces roughly the same size. Even finer cut the fat. It (by the number of pieces) should be about the same as the meat.

Place the chopped meat and bacon in a spacious bowl and rub into the bowl onion at the rate of: one onion per pound of meat.

As soon as the onions are rubbed, we proceed to marinate the meat, as for ordinary kebabs. That is, lightly salt and pepper with red pepper, add a pinch of ground cumin and a pinch of ground coriander seeds, a couple of pinches of turmeric, slightly sprinkle the meat with vinegar in order to give the kebab a specific flavor, and squeeze the lemon. It is possible, and sometimes necessary (when it comes to any kind of “vinegar” from a nearby stall), to get by with just a lemon.

Then mix the meat well, cover the bowl with a lid and leave to marinate for at least an hour, while starting to preheat the oven.
While the oven is heating and the meat is marinating, you can start serving the dish for the future barbecue. First of all, you will need to prepare the onion. To do this, cut a couple of onions into thin rings, wash them several times a day. cold water, add finely chopped greens, a little pepper and a little lemon juice.

Along the way, I recommend preparing a sauce for dipping the finished kebab. You will like it much more than any ketchup. It is done relatively quickly and simply. Finely chop a few good ripe tomatoes, place them in a suitable frying pan or in a steel ladle, add a pinch of salt, a pinch of granulated sugar, a pinch of hot red pepper and about a tablespoon of vegetable oil.

We put on the burner with a moderate temperature and, stirring with a spatula, simmer for 8-10 minutes. Add a couple of teaspoons of good tomato paste(carefully study the composition prescribed on the label). If available mature ground tomatoes, brought from the southern regions, which, however, is possible only in the season, we do without tomato paste. Even a very good one.

Simmer for another 5-7 minutes, level the sauce with sugar-salt-pepper and mix in finely chopped cilantro and a couple of crushed garlic cloves special device. By the way, this is one of the rare cases when it is recommended to grind garlic in this way, since the sauce is also a certain consistency.

Immediately remove the sauce from the stove and put it in the cold to cool.
Now it's time for the barbecue. Marinated meat is best strung on bamboo yakitori skewers, as the skewers are unlikely to go into the oven.

Fourth important condition: a piece of meat, when stringing on a skewer, should alternate with a piece of lard, moreover, it will be necessary to finish the stringing with a piece of lard. It is not worth stringing the pieces very tightly.

We will bake kebabs on the grill. But before putting them on the grate, prepare the baking sheet accordingly, which should be located directly under the grate. To do this, we fasten a couple of sheets of foil, cover a baking sheet with it and randomly place several pieces of thinly sliced \u200b\u200blard on the foil. This is the fifth important condition.

Now you can put the grate on a baking sheet, put the kebabs on it so that they do not touch and push this whole “construction” into the oven, which should be heated to 250 degrees.

And now, my friends, pay attention! As the frying progresses, juice will begin to drip from the kebabs onto the foil, then the lard will melt. The top of the kebabs will begin to bake intensively, while the bottom, due to the reflective features of the foil, will lag behind this intensive baking. The lard gradually spreading over the foil, which we previously laid on it in thin pieces, will restrain the “premature” smoking of fat dripping from the kebabs. This is exactly what we need, because as soon as the top is golden, we turn the kebabs over once with the fried side down and wait for the moment when, finally, the fat on the foil gives smoke. It will happen quickly enough. As soon as the fat gives off smoke, both the grill with kebabs and the baking sheet with foil will need to be removed from the oven.

Ready kebabs can be put on a dish, abundantly covered with prepared onions. Everyone adds other vegetables and herbs at their own discretion. Oh, and don't forget the homemade sauce.

Several useful advice- Keep in mind that ovens are different. V electric stoves whose ovens are equipped with lower and upper heating elements, it is better to place the baking sheet on the middle level of the oven and on final stage frying, it is advisable to turn on the convector for quick browning of meat. In gas ovens, the baking sheet should be placed on the very top. Some gas ovens equipped with an electric grill that turns on when the gas is turned off. In this case, it is better to put the baking sheet lower, and at the final stage, rearrange it briefly under the grill. It is also desirable, no matter which oven, after 10 minutes after the start of frying, put a ladle with hot water. This technique will not allow the meat to dry out.

The long-awaited time of picnics, field trips and outdoor activities with friends has finally come. The weather beckons, and there are so many urgent things to do at home, and you should not forget that you can relax at home and have a picnic right on your balcony. The main thing is that you have all the necessary equipment to cook barbecue at home. And the recipe will not keep you waiting.

So, the most important thing is to marinate the kebab so that it turns out appetizing, fragrant and tasty. No matter what kind of meat you choose to barbecue with (chicken, pork or lamb), you can choose any. Here are the most popular ones that you can try at home.

The first recipe: barbecue at home can be cooked in own juice meat and onion juice. And to have more juice, it is better to take pork (the neck is the most suitable piece). Cut the meat into medium-sized pieces, cut the onion into rings and mix these products evenly. Add salt and pepper. On average, if you take one kilogram of meat, then you will need 2-3 medium-sized onions, one tablespoon of salt and the same amount of pepper. Put it all in a bowl in which the meat will marinate. Ideally, it should stand for three to five hours. However, if you have the opportunity to leave it longer, it will only be better. Then string the skewers on skewers and fry. If you don’t have a barbecue and skewers, don’t worry, because you can fry shish kebab at home in the oven. Spread the pieces of meat on a baking sheet and send it to the oven for 30 minutes. Watch the temperature, it should not be below 200 degrees.

The second marinade recipe suggests that the kebab will be fried on the grill. The beauty of this recipe is that it takes no more than an hour. To do this, you will need one liter of water, three tablespoons of salt, two tablespoons of pepper, two teaspoons of cumin. By the way, you can take both black and red pepper (or a mixture of 50 to 50). Optionally, you can add onion, cut into rings. Now put the meat, previously cut into pieces, into this mixture (the pieces should be smaller than in the first recipe, but large enough to string them on skewers). After the kebab has been marinated for an hour, you can start frying it. Do not rush to pour out the marinade, because it will come in handy at the time when your barbecue will be cooked at home. Gradually pour this marinade over the meat during fattening. Do not forget also that you will turn the skewers. Accordingly, you need to make sure that the marinade falls evenly on all the pieces of kebab.

And the last, third recipe, no less popular. He's a little different from the rest. The fact is that the meat will need to be grated with spices prepared in advance. So, to marinate kebab at home, you need to mix 4 tablespoons of salt, 2 teaspoons of black ground pepper and 1 teaspoon red pepper. Stir this mixture and rub each piece of meat. Just keep in mind that the kebab will turn out to be very spicy, but it's worth it. If desired, a little mayonnaise and ketchup can be added to this mixture of spices, this will give a special touch to your barbecue.

As you can see, cooking barbecue at home is quite simple if you approach this issue creatively. If you decide to use any other spices that you prefer, feel free to add, this will give the kebab unusual taste. Many people like to pour beer over their kebabs while roasting, because it gives a special aroma and taste. You can use dry wine for the same purpose.

Now you can invite guests for the weekend, cook barbecue at home and enjoy chatting with friends.

In the minds of most people, kebabs are always associated with going out into nature and the smell of a fire. But is it possible to cook this dish at home, while not losing the features of its taste? Unfortunately, a completely similar barbecue will not work, so that you do not invent it there. Nevertheless, the dish will not be bad. If you are interested in the topic of how to cook barbecue at home, then you can read about it in our article.

In those recipes that we decided to offer you below, an oven is used instead of a barbecue - this is a great replacement for our case. Unlike cooking barbecue in the fresh air, our method has several features:

You need to properly prepare the meat. Ideally, you need to take a fresh product and peel it from the film (if it is pork or beef) or from the skin (if it is chicken). Despite this advice, fillet is also suitable - it will need to be thawed first.
Meat for barbecue should be well marinated. This procedure should be done for at least two hours, although this is applicable only in the case of chicken fillet, if you use other meat, then it may drag on. So, for example, in the case of using beef or pork, you need to marinate the meat for about ten hours. Among all types of meat, the golden mean belongs to lamb - it takes about four hours to marinate well. If you use mushrooms for barbecue, then probably the most fast method Everything will be ready in thirty minutes. This speed is due to the properties of mushrooms to absorb liquid very well.
At home, you can cook barbecue on wooden skewers However, before cooking, they need to be thoroughly soaked in water. If you do not want to mess with pieces of wood, then you can safely use metal skewers. But, in this case, you will definitely be sure that they will not burn out.
Try not to experiment too much with taste or use unknown ingredients. You can easily spoil the taste of the dish. This is especially true for the possibility of adding liquid smoke”, which simulates cooking on a fire.
If you first decided to cook barbecue at home and do not have the experience of roasting meat in the oven, then you can use foil. Such a little trick will help you avoid the fact that the meat will turn out to be very tough. To do this, you need to wrap it in foil before starting the process, and before it cooks (about ten minutes before the end) you need to remove it. In addition to foil, you can use other items: sleeves, iron cans and other similar things. These simple tricks make it easy to cook barbecue at home.
When you use the oven, you should consider that it must be set to a rather high temperature, although this depends on the type of meat. If you use chicken, then this is about two hundred degrees, while for pork or beef - about 250 degrees.
It is worth noting that you can cook diet kebabs. To do this, you will need young lamb meat or lean chicken meat.

Once you understand and master all these simple tricks, you can move on to cooking barbecue according to our recipes.

barbecue recipe at home

In this recipe, we will prepare a chicken fillet dish.

You will need

Approximately four hundred grams of chicken fillet
Two large spoons of soy and rice vinegar
Double the amount of olive oil
Spices for barbecue, to taste.

Cooking

First you need to carefully cut the fillet into thin strips (about one and a half centimeters in thickness).
Prepare the marinade: stir olive oil, spices, sauces.
Soak the meat in the marinade and leave it to infuse in the refrigerator.
Once the meat is ready, you should place it on skewers or skewers, then carefully place it over the baking sheet. Set the desired temperature and cook the kebab for forty minutes, during cooking you should turn the meat over from time to time.

Barbecue at home from lamb

If you are on a diet or prefer "easy" meat dishes then this recipe is perfect for you.

You will need

Approximately one kilogram of lamb
Four heads of onions
two lemons
Two small spoons of dried mint and marjoram
bunch of parsley
Four bell peppers
Pepper, salt to taste and olive oil.

Cooking

First you need to peel and grind the onion, mix it with lemon juice (squeezed from one lemon), then add oil and various spices to the mixture. At this stage, you can salt everything.
Along with this, start marinating the lamb meat. Put it in the refrigerator for three or four hours.
As soon as the meat is ready, place it on skewers or skewers, while alternating it with onions and peppers.
Place the skewers on a baking sheet, set the temperature (about two hundred degrees) and start cooking kebabs. During cooking, you can sprinkle it with lemon juice.

We hope that our article on how to cook kebabs at home was useful for you and you will be able to please your loved ones with this dish. Good luck to you!

You can talk about many dishes for a long time, telling how to cook them correctly, what are the secrets and subtleties, but not about that. We are, of course, talking about barbecue. Everyone knows how to make it better: good coals, the right meat, a competent cook - that's the whole secret. Is it possible to make pork skewers in the oven? That is, right in your apartment? It turns out it's easy! And not even in one way.

Anything is magical tasty dish must have three correct components:

ingredients for it
cold cooking (cutting, kneading, soaking, etc.)
hot cooking, that is, heat treatment

Of course, one should not forget about a good cook. And - not an exception. So first you need to choose what it will be prepared from. And everything else will follow.

You can make barbecue at home in the oven, in theory, from a variety of products:

meat (lamb, pork,)
birds (chicken, etc.)
fish (, pelengas, catfish and others)
offal (heart, liver, etc.)
vegetables

Each type has its own special spices, marinades, optimal temperatures and cooking modes. But in reality (tested by thousands of experienced and not very culinary specialists), pork is the best. Let's concentrate on it.