Marinated shish kebab in the oven. Delicious kebab in the oven on pork skewers - you'll lick your fingers. Pork shashlik in the oven photo recipe

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

When it’s cold outside, you want to feel the familiar smell of meat grilled on coals again, when you’re surrounded by good company, there’s delicious wine on the table, intimate conversations are going on until the morning... Don’t be discouraged: kebabs can be cooked in the oven, albeit without the aroma of a fire, but still very tasty.

How to cook pork shashlik in the oven

Anyone who has ever baked pork over coals knows that there are certain requirements for the meat that will be used:

it should be very fresh, ideally fresh, and in no case frozen;
give preference to special parts of the carcass: pork neck, shoulder, fillet;
if you don’t like pork, choose lamb, veal tenderloin, chicken pieces;
a piece of meat must have layers of fat, which make the dish juicy and soft;
Before preparing pork kebab, the piece of meat must be stripped of veins and films, then marinated.

To prepare a delicious pork kebab in the oven, after choosing the right piece of meat, you need to cut it correctly. You can't over-shred the pork so that it doesn't become dry. But too large a piece will also take a long time to cook and may remain raw. The optimal piece size is considered to be a piece weighing 45-50 grams, the size of a large walnut.

How to marinate

There are many ways to soak a pork neck: with kefir, mayonnaise, and a lot of onions. Some cooks even use cola, mineral water, pomegranate, lemon and tomato juices. Photos of recipes and step-by-step descriptions of how to marinate pork kebab are often found on culinary forums. The most important condition for the marinade is that it must contain an acidic product that will soften the meat fibers. You can supplement it with your favorite spices, herbs, even vegetables or fruits (tomatoes, pineapple, eggplant are suitable).

Pork shashlik recipes in the oven

After the meat pieces have been marinated for 4-5 hours, they can be baked. Cooks make shish kebab at home in the oven in different ways: on skewers, skewers, laying the meat on a vegetable “pillow” (without skewers), in a frying pan. The best option is to bake the meat on a grill pan, but you can make it hotter using a sleeve. Consider the national characteristics of preparing the dish: Caucasian shashlik (with pomegranate juice), Georgian (with red wine), Armenian (with a lot of herbs).

On skewers

Excellent tasty shish kebab on skewers made from pork in the oven is completely saturated with the aromas of pomegranate juice, herbs and nutmeg. It is ideal for the holiday table; it will turn out no worse than the one made on coals. For a side dish, it is recommended to prepare baked potatoes or grilled vegetables.

Ingredients:

pork pulp – 900 g;
pomegranate – 200 g;
garlic – 4 cloves;
nutmeg - a pinch;
vegetable oil – 50 ml;
salt – 25 g.

Cooking method:

Cut the pork neck into medium pieces the size of a walnut. You can’t make the pieces too small - the kebab will be dry and tasteless.
Cut the pomegranate into slices, remove the seeds, place them in a bag and rub it well with a rolling pin. Strain the juice and discard the grains.
Place the pork in a bowl and pour over the juices. Add chopped garlic, seasonings, nutmeg.
Use your hands to remember the neck well so that it absorbs the marinade more actively. Let it sit for about 1 hour, then salt the meat.
Moisten wooden skewers with cold water - this will prevent them from burning during baking.
Thread the pieces onto skewers, not too tightly together. Bake the pork kebab in the oven for 30 minutes at a temperature of 190-200C.

In the bank

An amazing way to prepare your favorite dish is recommended by experienced chefs. Before cooking shish kebab in the oven in a jar, make sure that you have a dry glass container at your disposal. Place the skewers with the meat on them inside a large jar and place in a cold oven. The pork is cooked in its own juices, soaked in the aroma of spices and onions. Photos with a detailed description of this baking method can be found on culinary sites.

Ingredients:

pork tenderloin – 1 kg;
bacon or lard – 300 g;
bulbs – 3 pcs.;
water – 120 ml;
lemon – 1 pc.;
coriander, spices, salt - to taste.

Cooking method:

Wash and dry pork meat. Cut it into portions of 5-6 centimeters.
Place in a deep container, pour over freshly squeezed lemon juice, season with spices and salt.
Peel the onions, cut into rings, add to the pork. Mix everything well, pour in a little wine or juice. Marinate ingredients for 60-80 minutes.
Cut the bacon or lard into thin slices. Thread the tenderloin pieces onto skewers, layering with bacon.
Place onion rings inside the jar and place skewers on top. Cover the jar with a sheet of foil, turn on high heat, and bake for 60-80 minutes.

In a baking sleeve

Cooks call this method “Georgian” because the pork neck is marinated with a large amount of herbs: hops-suneli, tarragon (tarragon), savory, and a little wine vinegar (or red wine) is added to the marinade. To cook shish kebab in the oven in a sleeve, you will need to soak the pork butt or neck, but this dish is often prepared from chicken, beef or lamb.

Ingredients:

pork neck – 1 kg;
bulbs – 3 pcs.;
red wine vinegar – 1 tbsp;
mixture of Georgian spices - 2 tbsp;
vegetable oil – 30 ml;
salt, bay leaf.

Cooking method:

Peel the onion and cut into small cubes. Mix with spices, knead thoroughly to release the juice.
Cut the pork into pieces of 50-60 grams.
Mix pork with onions, spices, add vegetable oil, wine vinegar, mix thoroughly. Marinate the kebab for 2-3 hours.
Place a layer of onion on the bottom of the sleeve, then meat pieces - you can repeat this procedure several times. Add some salt.
Secure the ends of the sleeve, make several holes for steam to escape. Bake the shish kebab at home in the oven for 1 hour at medium temperature until done.

In foil

A classic, time-tested and gourmet recipe for making shish kebab is marinating with a lot of onions and kefir. Some housewives prefer to make it with mayonnaise, but it is not recommended to subject this sauce to secondary heat treatment. Kefir is ideal for cooking shish kebab in foil; it perfectly softens meat fibers and helps to form an appetizing crust.

Ingredients:

neck – 1 kg;
kefir 2.5% fat – 2 l;
onions – 3-4 pcs.;
vegetable oil – 50 ml;
spices, bay leaf, black pepper, salt.

Cooking method:

Rinse and dry the pork on a paper towel. Cut it into walnut-sized pieces.
Peel the onion, cut into rings, mix with spices, season the vegetable with salt. Grind thoroughly until juice appears.
Place the neck in a deep container, add onion mass, pour kefir. The drink should be at room temperature so that all the ingredients marinate faster.
Soak the pork for 2-3 hours.
After this time, thread the pieces onto skewers, layering with onions. Place the skewers on a hot frying pan and sear the neck on all sides.
Place the future pork neck kebabs on a baking sheet lined with foil, wrap the edges tightly. To bake the meat, 30 minutes is enough. Serve baked or boiled potatoes with herbs as a side dish.

Learn how to cook delicious

Don't have time to go on a picnic? Don’t be upset, pork kebab in the oven will turn out no less tasty. Of course, you need to cook it correctly: buy the right meat, prepare a delicious marinade for it and bake it at the optimal temperature so that the kebab remains juicy but becomes crispy.

To make pork kebab in the oven delicious, you need to know the basics of preparing this dish. It is not advisable to use frozen pork; it is better to purchase fresh, chilled meat. The ideal choice would be the neck part. You can also take a ham, and the tenderloin will make the most dietary version of kebabs.

The meat must be thoroughly cleaned, all membranes cut off and excess fat removed. However, you don’t need to remove all the fat; a thin layer of fat will make the dish especially juicy. You need to cut the meat into medium-sized pieces, about 4 by 4 cm. Larger pieces will not cook well, and small ones will be dry.

Be sure to marinate the pork. You can choose marinades to suit your taste. Use the same recipes that you choose for cooking shish kebab on the grill. And if you don’t yet have a favorite marinade option, try using the recipes below. You need to marinate pork for baking in the oven for at least 3 hours. It’s better to prepare the meat in advance and marinate it for 8-12 hours.

You can cook shish kebab in the oven in different ways. You can simply arrange the pieces on a baking sheet or frying pan or string them. You can bake meat in a jar or a special baking bag. As a rule, meat is placed in an already well-heated oven, with the exception of... The jar is placed in a cold oven and only then is it turned on.

Advice! If you plan to use skewers, then they must be soaked in cold water for at least half an hour in advance, this will prevent charring of the wood.

You can cook pork shish kebab in the oven at the same time as a side dish - potatoes or vegetables.

Interesting facts: the largest portion of baked pork skewers was prepared in Mexico. The total weight of the dish was more than 3 tons. In addition to pork, the preparation of the dish required 25 kg of salt, 12 kg of spices and one and a half centners of onions.

A quick version of pork kebab baked on a baking sheet

This is perhaps the fastest and easiest recipe for cooking pork kebab on a baking sheet in the oven. The meat will be very soft and juicy.

1.5 kg pork neck or tenderloin;
2 large onions;
1 teaspoon “Mixed peppers”;
1 teaspoon dry basil;
salt to taste;
oil for baking sheet.

Cut the prepared meat into cubes with a side length of about 3 cm. Chop the onion very finely or grind it in a blender. Mix the onion mixture with the meat, sprinkle the food with a mixture of ground pepper and dry basil. Mix very well. Cover the dish with a lid and leave for 2-3 hours; you can leave to marinate overnight. You should not salt the pork at this stage.

Take a baking sheet, cover it with parchment or foil, and lightly grease it with oil. Lay out the pieces of pork, distributing them evenly, and add salt. It is advisable for the meat to lie in one layer. Place in a preheated oven (220 degrees) for 25 minutes. It is recommended to stir the pieces periodically so that they are evenly fried. If desired, at the end of cooking, you can turn on the grill function for 5-10 minutes to brown the pieces. We serve any side dish with the shish kebab, as well as any sauces.

Just a recipe for barbecue with liquid smoke

Many people believe that kebab cooked in the oven cannot be compared with a dish cooked on the grill due to the lack of a characteristic smoky smell. But the situation can be improved. The easiest option is to cook shish kebab with liquid smoke. However, this liquid does not have a particularly useful composition, so it is not recommended to use it often.

There is also a more “environmentally friendly” option for cooking smoky kebab in the oven. To obtain a characteristic smell, use alder or birch sawdust. The kebab will turn out great if thin branches of fruit trees - cherry, apple, pear - are used to obtain the “smoke”. It is important that the branches are completely dry; if they are fresh, they simply will not catch fire and there will be no smell of smoke.

1 kg of pork (neck or ham);
150 ml tomato juice;
1 onion;
2 cloves of garlic;
1 tablespoon vegetable oil;
salt, pepper, cilantro.

Cut the pork into cubes or rectangular pieces with a side length of about 3 cm. Cut the onion into rings and the garlic into thin flat slices. We don’t cut the greens, but mash them with our hands so that they release the juice. Add tomato juice, pepper and oil. No need to add salt yet. Mix the marinade with the pork and leave to marinate for at least 3 hours. You can leave it to marinate overnight. But before frying for at least half an hour, you should remove the meat from the refrigerator, add salt and let the meat warm to room temperature.

Read also: Pork shish kebab - 14 of the most delicious marinades to keep the meat tender

Salt the meat and thread it onto wooden skewers. Place on a greased and foil-lined baking sheet. Now you need to prepare the fire. You can make it in a frying pan; a metal bowl will do. Keep in mind that the dishes will become smoky, so use the ones you don’t mind.

We put a crumpled napkin or piece of paper into the frying pan and arrange dry twigs or sawdust around it in a “hut”. We set fire to the paper and put our fire in the oven. It is important to use a cooking mode with air circulation to maintain the smoldering mode of branches or sawdust.

Cook the shish kebab in grill mode with air circulation. Temperature – 250 degrees. Cooking time is 20 minutes, and every five minutes you need to turn the kebabs from side to side.

Juicy kebab in the oven, baked in foil

If the presence of a smoky smell is unimportant, then you can cook pork kebab in the oven in foil. This is a very juicy recipe, as the foil protects the meat from drying out.

600 gr. pork neck;
250 gr. onions;
4 tablespoons of mild adjika;
salt and black pepper to taste.

Cut the washed pork into pieces with a side length of about 4 cm. Cut the onion thinly - into halves and quarters of rings. Pepper the onion or add a set of barbecue spices to taste. Grind the onion with your hands until the juice appears and mix it with adjika. Mix the prepared mass with pieces of pork and mix thoroughly with your hands again.

Let it marinate for a while. The minimum holding time is 2 hours, but you can marinate longer. Half an hour before frying, remove the dishes from the refrigerator, add salt and leave on the table so that the food reaches room temperature.

Thread the pieces onto wooden skewers. We take a large piece of foil, lay out the prepared kebabs, topping them with onions from the marinade. Wrap tightly. You can wrap each kebab separately, but the first option is easier. Bake at 200 degrees for 20 minutes, then cut the top layer of foil and let the kebabs brown for 15 minutes.

Shish kebab on onion bed

Pork shish kebab cooked on an onion bed is very tasty. The taste of cooked pork is very reminiscent of real kebab.

700 gr. pork;
700 gr. onions;
3 tablespoons table vinegar (9%);
1 tablespoon sugar;
salt, black pepper, ground coriander.

We separate about 200 grams from the total mass of onions. Grind the onion using a blender. You can grate it, but you will have to “shed tears” while doing this work. Cut the meat into pieces with a side length of 2.5-3 cm. Mix the pork with the onion mixture, add black pepper and ground coriander. Mix well. But we will add salt no earlier than half an hour before frying. Leave to marinate for 2-3 hours (or more).

About an hour before frying, you need to marinate the onions to prepare the pillow. To do this, cut the onion into thin half rings. Place in a bowl and pour boiling water until the water completely covers the vegetables. After 10 minutes, drain the water, discarding the onion half rings in a colander. Then mix the onion with vinegar, sugar and add a pinch of salt. Leave to marinate for one hour.

We will bake in a heat-resistant form. Lubricate it with oil. First add the onion, then the pieces of marinated pork. Cover the top with foil and bake for 1 hour at 180 degrees. Then increase the temperature to 200 degrees and remove the foil, let the meat brown for 20 minutes. Serve with fresh herbs and vegetable salad.

Shish kebab on skewers in sour cream and mustard marinade

It turns out soft if you marinate the meat with mustard. We will cook the meat on skewers.

800 gr. pork tenderloin or neck;
3 onions;
100 gr. sour cream;
30 gr. mustard;
salt, barbecue seasoning and pepper to taste.

We clean a piece of meat and cut it into pieces of the same size with a side length of 3 cm. Chop the onion into thin quarter rings, sprinkle the onion with spices and pepper, knead with your hands until the juice comes out. Mix the onion with pieces of pork, add sour cream and mustard. Mix everything well again so that each piece is covered with marinade. Leave to marinate in the refrigerator for 2 hours (minimum), you can marinate longer. Half an hour before frying, remove the dishes from the refrigerator and let the meat warm up to room temperature. Salt the pork.

Thread the pieces of pork onto skewers, making sure that the ends of the skewers are free. We will cook using a rectangular shape, the width of which is less than the length of the skewers. We place the skewers on the sides of the form so that the free ends of the sticks rest on the sides of the form, and the skewered meat is suspended. Bake at 180 degrees for about 45 minutes, turning occasionally.

Advice! To avoid having to wash the mold for a long time, it is recommended to completely cover it with foil in advance.

Delicious kebab in a jar marinated with pomegranate juice and lemon

Pork kebab baked in a jar turns out very tasty. Let's prepare a complex marinade for it; you need to marinate the pork in pomegranate juice with lemon and spices.

400 gr. pork (ham or neck);
150 gr. onions;
1 teaspoon dry savory;
1 teaspoon dry thyme;
salt to taste;
150 gr. smoked brisket (the addition of this ingredient will give the kebab a “smoky” taste);
50 ml water.

Marinade:

150 gr. sour cream;
2 teaspoons prepared mustard;
0.5 teaspoon ground black pepper;
0.5 teaspoon sweet ground paprika;
2 cloves of garlic;
0.25 teaspoon ground coriander;
0.25 teaspoon ground bay leaf;
100 ml pomegranate juice;
salt to taste.

Read also: Pork shish kebab in a slow cooker - 8 recipes

Cut the pork into medium-sized pieces. Sprinkle with dry herbs - thyme and savory, rub the spices into the meat.

Preparing the marinade: mix sour cream with mustard, add all the spices, salt, pour in pomegranate and lemon juice. Mix everything. Dip pieces of pork into the marinade. Cover the dish with a lid and keep in the refrigerator for about 3 hours.

Cut the onion into circles, and the smoked brisket into cubes comparable in size to pieces of pork. Thread pieces of pork mixed with onion slices onto skewers. Thread the last piece of brisket.

Pour 50 ml of water into the bottom of a clean jar. Place the skewers with shish kebab vertically in the jar. Cover the neck of the jar with a piece of foil folded in half. We make one small puncture in the foil with a skewer.

Place the jar in a cold oven. Turn on the heat at 220 degrees and bake for about an hour. After the cooking time is over, do not open the oven; let the jar cool a little right in the oven.

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

Lovers of juicy meat will appreciate kebab cooked in Karski 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.

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.

Pork kebab in a baking sleeve with potatoes

Let's prepare pork shish kebab with potatoes in a baking sleeve. We will marinate in mayonnaise.

0.8-1.0 kg of pork (neck is best);
1 kg of potatoes;
2 onions;
3 tablespoons of mayonnaise;
barbecue spices and salt to taste.

Cut the pork into pieces with a side length of about 2 cm. Grate one onion or puree it with a blender. Mix onion puree with pork and mayonnaise. Add spices and pepper. Leave the pork to marinate for 6-12 hours.

Before frying, you need to remove the pork from the refrigerator in advance so that it reaches room temperature. During this period, you need to salt the meat.

Cut the potatoes into large slices, the onion into thin half rings. Salt the vegetables and mix. First place the potatoes in the baking sleeve, then distribute the onions on top and spread the marinated pork in an even layer. We tie the sleeve with a special clip. Place on a baking sheet and make 2-3 punctures in the upper part with a knife.

Cook at 180 degrees for approximately one hour. Remove the baking sheet from the oven and pierce a piece of potato with a knife; if it is soft, then the dish is ready. Now you can cut the bag and place the baking sheet in the oven, turning on the grill function for 10-15 minutes until browned.

Pork shashlik with mushrooms in kiwi marinade

Another option, cooked in the oven, would be to cook it in a marinade with kiwi. We will prepare it with mushrooms; we will use fresh champignons.

1 kg pork neck;
1 kiwi;
2 onions;
pepper, salt;
350 gr. fresh champignons;
2 tablespoons vegetable oil;
1 teaspoon lemon juice;
1 teaspoon ground paprika;
0.5 teaspoon of dry Italian herbs;
salt to taste.

Cut the pork into medium-sized pieces, pepper and add salt. Add the onion cut into rings and peeled and grated kiwi to the meat. Add the fruit puree to the onion and meat and mix. In this marinade, the meat is marinated quickly; it will be ready for frying within an hour.

Wash the fresh champignons and trim the stems a little. Salt and pepper the mushrooms, pour lemon juice and vegetable oil over them, and sprinkle with spices. Leave to marinate covered for 20 minutes.

Alternately thread pieces of pork and mushrooms onto skewers. Bake in the oven on a foil-lined baking sheet for 30-40 minutes.

Shish kebab marinated in kefir

Pork marinated in a kefir marinade turns out tender. We will cook it in a regular oven.

0.7 kg pork (ham, neck);
1 large onion;
500 ml kefir;
salt, black pepper, spices for pork.

Cut the washed and cleaned pork into medium-sized pieces. The pieces should be approximately the same. Mix pieces of meat with thinly sliced onions. You can cut into rings or smaller, depending on your choice. Add spices and black pepper. Mix well. Pour in kefir. Cover the bowl with a lid and leave in the cold for at least 5 hours.

Half an hour before baking, remove the meat from the refrigerator and add salt. Place the pork along with kefir and onions in a large mold or baking sheet with sides. The pieces of meat should lie in one row. Bake in a hot oven for about an hour. Then take out the baking sheet, mix the meat with a spatula and put it back in the oven for another 20 minutes.

Pork shish kebab with vegetables in the oven

Cut the pork into rectangular pieces, slightly smaller than for a regular kebab. Cut the lou into thick circles (do not separate into rings). Mix pork and onions with the addition of spices, mayonnaise and ketchup. Leave the pork for at least two hours so that the meat is well marinated.

Cut the pork into fairly large pieces.

Sprinkle the meat with barbecue spices and stir. Add peeled onion, cut into half rings, add a little salt on top and sprinkle with dry adjika.

Add tomato paste and a little vegetable oil to the meat, mash thoroughly and mix. Leave the pork to marinate in a cool place for 2-3 hours.

Place the pork and onions in foil, sprinkle with a few drops of liquid smoke, connect the edges of the foil on top, covering the meat.

Place the pork in foil on a baking sheet or in a baking dish and place in an oven preheated to 200 degrees. Bake for 30 minutes at this temperature. Then unfold the edges of the foil and let the meat brown for 30 minutes, lowering the temperature slightly to 180 degrees. At the very end, add salt to the kebab and mix.

Delicious, juicy and very soft pork kebab, cooked in foil in the oven, served hot with vegetables and herbs.

Shish kebab, which is very similar in smell and taste, can be made in an ordinary oven. At the same time, of course, avoid any burning and unnecessary odors in the apartment. It is only important to strictly observe certain conditions - and everything will work out. To the point?
So, the first condition is, of course, meat. Lamb or young pork is best suited for our apartment barbecue. But veal will also do, although I couldn’t say anything about beef. But this is a matter of taste and ability to choose the appropriate parts of the carcass. Of course, as for any “normal” kebab, the meat should not only be fresh, but well-ripened. As for the parts of the carcass from which it is preferable to cut this meat, I will say this: the best lamb flesh is on the back (thigh), and in the upper part. The same goes for pork. But from veal it is better to take the tenderloin (the one inside the carcass, under the costovertebral part) or the flesh from the rump (the upper part of the butt).
The second important condition is the presence of a small piece of fat tail or fresh pork lard. “Small” means that the weight of the piece should, of course, be less than the weight of the pulp.
The third condition: before cutting the meat, it is necessary to remove films, veins, and tendons. We cut the pulp itself into small pieces, no larger than a walnut, trying to keep the pieces approximately the same in size. The lard should be cut even finer. There should be approximately the same amount of it (in terms of the number of pieces) as meat.

Place the chopped meat and lard in a spacious bowl and grate the onions into the bowl at the rate of one onion per half a kilo of meat.

As soon as we grate the onion, we begin to marinate the meat, as for regular 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, lightly sprinkle the meat with vinegar to give the kebab a specific aroma, and squeeze the lemon. It is possible, and sometimes necessary (when we are talking about some random “vinegar” from a nearby stall) to get by with just lemon.

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

At the same time, 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 several 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.

Place on a burner at moderate temperature and, stirring with a spatula, simmer for 8-10 minutes. Add a couple of teaspoons of good tomato paste (carefully read the ingredients listed on the label). If we have ripe ground tomatoes brought from the southern regions, which, however, is only possible in season, we do without tomato paste. Even very good.

Simmer for another 5-7 minutes, level the sauce with sugar, salt and pepper and stir in finely chopped cilantro and a couple of cloves of garlic, crushed with a special device. By the way, this is one of the rare cases when it is recommended to chop garlic in this way, since the sauce also has 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. The marinated meat is best skewered on bamboo yakitori skewers, as the skewers are unlikely to fit into the oven.
The fourth important condition: when threading a piece of meat on a skewer, it must alternate with a piece of lard, and the threading must be completed with a piece of lard. There is no need to string the pieces very tightly.

We will bake the kebabs on the grill. But before we put them on the wire rack, let’s prepare a baking sheet accordingly, which should be located directly under the wire rack. 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 lard on the foil. This is the fifth important condition.

Now you can place a wire rack on a baking sheet, place the kebabs on it so that they do not touch and push this entire “structure” into the oven, which should be preheated to 250 degrees.

And now, my friends, pay attention! As they fry, juice will begin to drip from the kebabs onto the foil, then lard will melt out. The top of the kebabs will begin to bake intensively, while the bottom, due to the reflective properties of the foil, will lag somewhat behind this intense baking. The lard, which we previously placed on it in thin pieces, gradually spreading over the foil will restrain the “premature” smoking of the fat dripping from the kebabs. This is what we need, because as soon as the top turns golden, we will turn the kebabs over once with the crispy side down and wait for the moment when, finally, the lard on the foil gives off smoke. This will happen quite quickly. As soon as the lard begins to smoke, both the grill with kebabs and the baking sheet with foil will need to be removed from the oven.
The finished kebabs can be placed on a dish generously covered with prepared onions. Everyone adds other vegetables and herbs at their own discretion. Well, don’t forget about the sauce you made yourself.

Some useful recommendations - taking into account the fact that ovens are different. In electric stoves, the ovens of which are equipped with lower and upper racks, it is better to place the baking sheet on the middle level of the oven and at the final stage of frying, it is advisable to turn on the convector to quickly brown the meat. In gas ovens, the baking tray should be placed on the very top. Some gas ovens are equipped with an electric grill that turns on when the gas is turned off. In this case, it is better to place the baking sheet lower, and at the final stage move it briefly under the grill. It is also advisable, no matter what kind of oven, 10 minutes after the start of frying, place a ladle of hot water on the bottom of the oven for a short time (5-7 minutes). This technique will prevent the meat from drying out.
Bon appetit!