Store-bought kebab in the oven. Pork shish kebab in foil in the oven. Delicious kebab in a jar marinated with pomegranate juice and lemon

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 meat, 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

It depends on everyone, but we like the most baked kebab in the oven from pork. The smell of fried meat, crispy crust, juiciness, softness: that's all about it. This dish can become the main dish at a holiday or family celebration. Of course, you shouldn’t underestimate other types of meat either, so below we will describe how to fry shish kebab in the oven from chicken and beef fillet. It is known that all “slippers” have different tastes and colors, so everyone chooses what they like personally.
An oven with convection instead of a fire, and the result is almost the same - tasty, aromatic pork, the only thing is a little less smoke. But there is also a plus: you can add the side dish at the same time! You need to thread the meat onto regular metal skewers or bamboo skewers, see what you have available and what is convenient for you.
Or you can make shish kebab without additional equipment, simply placing it on top of an onion or other vegetable bed.
This will only have a positive effect on the taste! We recommend you try it!

Required Products:

pork meat – 1 kg;
white onions – 2 pcs;
lemon – 0.5 pcs;
sunflower oil;
salo;
spices to taste;
salt to taste.

Cooking pork kebab at home is not a painstaking task, and for the best taste it is better to choose fatter pieces of meat, for example, the neck part. The fat content of the meat will disappear, and the taste will become more tender and much juicier. If you take the lean part of the pig, then there is a chance that the kebab will come out dry and stringy. You need to bake meat at high temperatures of about 240-260 degrees Celsius, so preheating the oven is mandatory.

How to cook shish kebab at home:

We cut the meat into small pieces, about 4-5 cm, if you plan to put them on skewers or skewers. Try not to make the pieces vary too much in size, otherwise they will bake unevenly.
For greater juiciness, we need onions and their juice, so we cut them into small rings or half rings and press them well to release the juice.
Transfer the onion to the meat, mix and pour in any vegetable oil suitable for frying: sunflower, olive or mayonnaise.
Spices, where would we be without them!? The main bouquet of aroma and taste is created thanks to them. You can take completely different ones, any that suit you and like them. I use black pepper ground in a mortar, basil and barbecue seasoning. They go best with meat dishes.
We take a lemon and squeeze it thoroughly into the meat, and chop the rest and also put it together. Additionally, there is no need to use vinegar; lemon and onion juice perform its function perfectly. Sometimes, however, it is worth using it if you doubt the freshness of the meat, or if it is tough and bad.
For excellent marinating, it is better to keep the meat in the marinade for 1 to 3 hours, but half an hour will also be enough if you are in a hurry.
Add salt at the end of the marinating process, and mix everything thoroughly.
If you are skewering, you can start right away, but with wooden skewers you need to do special preparation. To prevent them from starting to burn and smoke inside the oven, pre-soak them in cold water for half an hour.
Shake the meat off the onions and thread onto skewers or skewers.
Lard or vegetables, strung alternately with meat on a skewer, give it additional softness and juiciness. Therefore, if you have chosen lean varieties of pork, thread it in the following order: lard first, then meat, and so on, ending with lard. Do the same with vegetables. By the way, you can take different ones (tomato, bell pepper, olives, black olives). The beauty of serving these skewers is guaranteed.
Place a baking sheet with onions in an oven preheated to 240-260 degrees (choose the temperature depending on the power), remove the lemon. Place skewers with meat directly on top of the onion and turn on the timer for 30 minutes.
When preparing shish kebab on the grill, we often turn it, sprinkle it with water or marinade, and the same must be done with kebab in the oven. Turn it over and water it every 10-15 minutes.
At the end of cooking, it needs to be thoroughly fried so that the meat looks the same as when cooked over the coals. Lift the skewers from the onions and place them on the sides of the pan so that there is no contact with the onions, turn on the grill mode and give it another 5-10 minutes to fry. Don't leave it on too long to avoid drying it out!
Ready! Decorate and serve with onions! Everything will be eaten.

Option 2. Pork kebab in the oven on a baking sheet in a sleeve and on an onion bed

This recipe for barbecue in the oven is practically no different from the real thing! The special feature is the spicy marinade and onion bed.

You will need the following products:

pork neck – 2 kg;
medium bulbs – 8 pcs;
natural honey – 1 tbsp;
tomato paste – 2 tbsp;
soy sauce – 4-5 tbsp;
dry garlic;
chopped coriander;
salt.

Preparation of ingredients:

We start with the meat: wash it, wipe it dry from excess moisture with paper towels, cut it into large pieces (this will be juicier). If there are veins, chop them. Place in the bowl in which you will marinate.
Marinade: combine and thoroughly stir natural honey, paste, sauce, add garlic, coriander and salt. Don't go wrong with salt; keep in mind that soy sauce is very salty. Take dry garlic, it smells much nicer and more appetizing. The first highlight of this recipe is the basis of this spicy marinade.
Pour the marinade into the meat, mix thoroughly by hand, roll each piece on all sides in this mixture. Leave it to soak in the cold. For an even better result, you can cover the meat with a plate or film and press it down with something heavy; the weight will release the juice and marinate the meat more thoroughly.
Onion pillow: peel, cut into half rings, sprinkle with 1 tablespoon of salt, 2 tablespoons of sugar, pour in 2-3 tablespoons of vinegar, distribute evenly over the container and pour boiling water on top so that the entire onion is covered with marinade. Soak the onion for 20 minutes and drain the liquid through a colander. The onion will acquire an interesting sweetish-sour taste, and all the bitterness will disappear. The bed of pickled onions is the second highlight of this magnificent dish. It is this that creates the richness of the taste of the kebab in the sleeve, baked in the oven.
We form a bag: pour the onion into the sleeve, spread it 1-1.5 cm thick, lay pieces of meat on top (preferably in one layer), and tie it around the edges, place the sleeve on a baking sheet and bake for about an hour at a temperature of 180-200 degrees. The bag will inflate like a ball during cooking, don’t worry, that’s how it should be. Just be careful and careful when you cut it! You need to cut from the top in the middle, without touching the bottom layer, and slightly on the sides. Do not allow the separated mixture to spill into the mold.

Option 3. Pork shashlik in the oven in a jar

Sounds intriguing? And most importantly, no special preparation is required. The positive aspect of this method of cooking barbecue, in contrast to the real one, is the speed of cooking and the absence of hassle of collecting sticks for the fire, holding coals and smoke that blows in different directions in a restless wind. So we don’t care about bad weather!

A detailed description of the cooking steps is recorded on video, so watch it and get started!
Please note that you need to add a small amount of water to the jar so that the kebab comes out juicy, soft and tender, and not like a wooden cracker. You can brown the meat at the end of cooking, after draining the excess water.
And don't worry about the jar bursting under the heat. This will not happen if you gradually heat the oven along with the jar.

Option 4. Particularly tender kebab in the oven on chicken breast skewers

And again, the marinade is the main link in the ideal taste and wonderful aroma of baked meat. The kebab looks golden and very appetizing thanks to the seasonings that are present in its composition.
For each meat and depending on the processing temperature of the product, you need to choose a suitable marinade.
If you want to learn more about marinades, check out the list.
Chicken legs, wings, breast - everything will work, but we choose breast.

How to cook shashlik in the oven on skewers? The process for cooking chicken breast is as follows:

products;
pickling;
baking.

Products:

chicken fillet - 3-4 pcs;
red and yellow bell pepper – 1 piece each;
onions – 1-2 pcs;
mayonnaise;
salt;
a mixture of seasonings for chicken, which includes: turmeric, paprika, ginger, garlic, Roman cumin, fenugreek, black pepper, red pepper, allspice, cloves, cinnamon and cardamom, sugar.

Marinovka:

wash the breast, dry it, cut into cubes;
coat thoroughly with mayonnaise and seasoning, cover with a lid and keep in the refrigerator overnight. 2-3 hours will also be enough.

Baking:

Wash the vegetables, peel them and also cut them into cubes so that they are all approximately the same size.
We pierce skewers soaked in water through the meat, then the pepper, then the onion, and so on in a circle, ending with the meat.
Line a baking sheet with parchment paper, place the prepared skewers on top and place in an oven preheated to 180 degrees for 30-40 minutes.

At the end of 40 minutes, your kebab is ready! And the smell is such that it is impossible to resist! Enjoy your culinary skills!

Option 5. Homemade veal shish kebab on skewers

The last recipe in this article, but by no means the last in terms of taste, is shish kebab made from beef meat, or rather from veal meat, since veal cooks faster and is much softer.

Some practical tips for choosing:

The marinating time for veal and beef varies significantly. For the first, you need only 2-4 hours, and for the second, you need to insist for more than 10. Therefore, make your choice taking this fact into account.
The softness and veininess of the meat also differs; naturally, the younger it is, the more tender it is.
The smoky flavor can be achieved by using lard in cooking. The smell will be subtle, but will add sophistication.

How to make shish kebab in the oven? We will need:

veal meat – 1.5-2 kg;
fresh lard – 1 kg;
onions – 1 kg;
spices to taste;
lemon – 1 piece;
vinegar;
salt.

Cooking steps:

Cut the meat into equal pieces of 3-4 cm, simultaneously removing all veins, films, cartilage, etc.
Cut the lard in the same way.
Transfer the meat and lard into a container for marinating; it is advisable to use ceramic dishes, but glass can also be used.
Grind the onion in a meat grinder or blender and combine it with the slices.
Add all your chosen spices, lemon juice and vinegar.
Mix everything very thoroughly, cover and leave to marinate for 2-4 hours in the refrigerator or other cold place.
Soak the skewers in water and string lard onto them first, then marinated meat, the last should be lard again.
There's just a little bit left to do. The form must be wrapped in foil and additional pieces of lard placed on it. At high temperatures it will melt and burn, which will give it its specific smell and taste, reminiscent of the smell of a fire.
Our meat preparation needs to be placed on a greased grate with vegetable oil and placed on top of a baking sheet with lard. Bake for the first 5-10 minutes at a temperature of 200-220 degrees Celsius, then turn over and cook until the desired result is achieved.
And the best part is the presentation! The best companions for meat are fresh or baked vegetables and herbs, so cut tomatoes, cucumbers, peppers, garnish them with green onions, parsley, fresh basil and salad and run to the table! I'm sure you'll want more! Bon appetit!

We looked at 5 options for how to cook shashlik in the oven that is aromatic, tender, juicy, and just as tasty as roasted over a fire. Therefore, never be upset if the weather does not correspond to your plans. Of all the recipes considered, you will definitely like some of the pork, chicken, and maybe veal. The choice is yours! All recipes are amazing and personally tried.
Finally, I would like to wish you always good weather and pleasant surroundings! Go out into nature more often and fill yourself with vital energy with delicious kebabs! Well, in all other cases, the oven is a wonderful companion!

1. For barbecue, choose fresh pork, beef, chicken or lamb without skins or membranes. 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 of meat cubes is about 3–5 cm.

3. In order for the finished meat to be juicy and aromatic, it must first be marinated. Here are some great marinade recipes:

4. The aroma of smoking can be achieved using liquid smoke. You can add it directly to the marinade, pour it into a baking sheet if you cook 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 shish kebab on skewers

Shish kebab on skewers turns out almost as crispy and juicy as kebab from the grill.

Regular skewers will barely fit in the oven, so use wooden skewers as an alternative. To prevent them from catching fire, soak them in water for 20-30 minutes immediately before preparing the kebabs.

Then place the marinated meat onto the skewers, not too tightly. You can alternate the pieces with onion rings from the same marinade or with other vegetables, such as tomato slices or bell pepper.

Skewers with meat can be placed directly on the wire rack, placing a baking sheet under it so that excess juice can drain there. Or place them on a narrow baking sheet or mold so that the ends of the skewers are located at the edges of the dish. It will turn out to be a kind of mini-barbecue.

In both cases, it is better to cover the baking sheets with foil so that you don’t have to wash them for a long time.

Chicken kebab in the oven should be cooked at a temperature of 200 °C, and kebab from other meats - at 230–240 °C. Thanks to the strong heating, the meat will be covered with a golden brown crust, and the inside will remain juicy: the liquid will not evaporate from it.

Place the kebab in the preheated oven for 20–30 minutes. It may take a little longer depending on the type and freshness of the meat.

Periodically turn the meat over and baste it with water or remaining marinade. You can check the readiness of the kebab by slightly cutting the meat. It should be well baked.

How to cook shish kebab in a jar

Shish kebab from a jar smells incredibly delicious and turns out very juicy. It will not be as crispy as regular kebab. But if you really want to make an appetizing crust, then after cooking you can fry the meat in a frying pan.

Place 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 jar will depend on the length of the skewers and the quantity on them. No more than five skewers will fit in one jar.

For a richer flavor, you can add pickled or fried onions to the bottom.

Seal the necks of the jars and make several small punctures in it. This is necessary so that excess steam can escape from the jar.

You need to place the jars in a cold oven, otherwise the glass may burst if there is a sudden change in temperature. Then set the temperature to 200 °C and leave the meat for an hour.

After this, turn off the oven, but do not open it or remove the jars for about 15–20 minutes. Again due to temperature changes.

When the jars have cooled slightly, carefully wrap each jar in a dry towel and remove from the oven.

As already mentioned, it can give meat an incredibly appetizing aroma. Now imagine what the smell will be if you use a lot of onions.

For 1 kg of meat, 4–6 large onions are enough, but you can take more. Cut the onion into half rings, place in a colander and pour over boiling water to remove the bitterness. Then add to it 2-3 tablespoons of vinegar, 1-2 tablespoons of sugar, salt to taste and a few tablespoons of water. Leave the onions to marinate for an hour.

Then place the onion in a baking sleeve and spread almost over its entire length. Place the marinated meat on top without mixing it with the onion. Tie the bag and make several punctures in it.

Place the baking tray in an oven preheated to 220°C for an hour. To make the kebab crispy, cut the sleeve and leave it in the oven for another 20–30 minutes.

The kebab in the sleeve turns out aromatic and well baked. However, it will not get the same crust as meat cooked on the grill.

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.

Be sure to watch our VIDEO RECIPE for shish kebab in the oven with “smoke”, like on a grill, which we carefully filmed for you to make the cooking process simpler and more understandable!

SUBSCRIBE TO OUR YOUTUBE CHANNEL
Click the BELL next to the SUBSCRIBE button and be the first to receive notifications about new RECIPES!

Today I come to you with an unusual recipe. Or rather, the recipe is the most banal - meat baked in the oven on skewers, but it turns out that even from such a banal recipe you can cook a smoky kebab in the oven, the taste of which is not much inferior to real kebabs! Therefore, if you have a question about what to cook for a holiday or for your beloved husband for dinner, I have a great idea for you!
It was an experiment for us, and it turned out to be so successful that I can’t help but share the result with you, it’s truly amazing!

Firstly, for a delicious juicy kebab we need good meat, I cooked pork neck in this marinade and also cooked boneless chicken thighs using the same recipe - the meat is amazingly tasty and juicy.

The second task of a juicy kebab, after the marinade, is to fry it correctly and not dry out the meat. It is impossible to give clear instructions here, so the readiness of the kebab is controlled visually. I can outline the following key points that you should focus on when preparing. I will explain why there cannot be a single solution for cooking time and it is given conditionally: the cooking time will depend on the size of the pieces of meat, on the type of meat (is it pork, chicken, lamb, beef, fish, offal or something else - each type of meat will differ in cooking time and temperature) from the actual temperature in the oven, from the duration of cooking, etc. - you need to take into account all these nuances together and then you will get an excellent result. In this case, with pork, focus on the appearance of the kebab - the pieces of meat should brown a little during cooking and decrease quite a bit in volume. If the pieces have greatly decreased in volume, it is overdried meat. Readiness is checked by cutting the thickest part of a piece of pork with a knife - the juice should be clear. Pork shish kebab must be fully cooked, because... Pork is not allowed to be eaten uncooked, as, for example, it can be excusable (and sometimes desirable) for lamb or beef.

Let's move on to the next step of cooking shish kebab in the oven with smoke, at home. And if you want to get a real, natural smoky flavor, not with the help of chemical liquid smoke, but in its most natural form, you will need wood chips. You can buy it in any large store, in a construction or hardware store, especially since it is easy to purchase. Chips are needed from deciduous or fruit trees: alder, beech, rosemary, pear, apple, etc. Only coniferous species are not suitable for smoking.
If you want to get a smoky kebab, then you must set fire to the wood chips, otherwise you won’t get the smoky flavor. Of course, when working with an open fire, be sure to follow all fire safety measures - I wrote more detailed instructions about this in the recipe, I just have to warn you so that you are vigilant and provide yourself with all the necessary basic safety measures. Although, in fact, nothing terrible happens when working with fire: you put a little wood chips in a foil mold, put it in the oven, set it on fire and close the oven - the flame quickly goes out in a closed oven, without air access, the wood chips slowly smolder and thanks This imbues the meat with an amazing subtle smoky aroma. Everything is simple and elementary, nothing complicated, only if necessary, you will need to ventilate the room. The more wood chips you set on fire, the stronger the smoky aroma of the kebab will be, but the smoke will also be greater. Therefore, don’t get too carried away if you are cooking barbecue in your apartment, especially if you don’t want the whole house to know that you are preparing barbecue in the oven instead of on the grill.

There is moderation in everything and you will be happy and have a delicious, aromatic, smoky kebab!

Ingredients

Homemade kebab with “smoke” from the oven, like from the grill
pork (neck)	1 kg
bulb onions	4-5 pcs
parsley	big bun
adjika (or barbecue seasoning)	1 tsp
tomatoes in their own juice	0.7-1 liter
vegetable oil	1 tbsp.
salt
freshly ground pepper
hardwood chips (pear, apple, birch, alder, beech, rosemary)