What if there is no way to go to nature? Then the recipe of a shish kebab in the oven on the onion cushion will help to reproduce the natural juicy and roasted taste of meat, not inferior to the taste of the dish cooked at the stake. And this is achieved primarily through the correct preparation of pickled onions for shish kebab.
How to fry shish kebab at home in the oven, we'll tell you today.
Shish kebab in oven on onion cushion - recipe
Ingredients:
- Pork meat - 1500 g;
- onion - 1500 g;
- lemon - 0,5 pieces;
- vinegar (9%) - 145 ml;
- granulated sugar - 50 g;
- seasoning for shish kebab;
- mixture of peppers;
- salt.
Preparation
One third of the onions are cleaned and crushed into a gruel on a grater, a blender or a meat grinder. Then, washed and dried pork meat cut into pieces about 5-7 centimeters in size, beat off a bit, covered with a film, sprinkle with a mixture of peppers, seasoning for shish kebab, salt, onion gruel, mix well and leave for marinating in the refrigerator for several hours.
The remaining onions cut with rings, add vinegar, juice, half a lemon, sugar, salt to taste, pour boiling water and leave for about an hour.
We spread the pickled onions in a sleeve for baking with a fairly thick layer and distribute the pieces of meat from above. Now we tie the edges of the sleeve, pierce the film from above in several places and place it in a heated oven for 220 degrees for one hour. Then cut the sleeve, turn the edges and let's brown the shish kebab on top for thirty minutes.
The shish kebab is ready. Spread on a plate and served with fresh vegetables, herbs and sauce.
Skewers on skewers with onions, cooked in the oven at home
Ingredients:
- pork - 1 kg;
- onion - 500 g;
- pork fat - 100 g;
- lemon - 0,5 pieces;
- granulated sugar - 50 g;
- a little vinegar (9%);
- seasoning for shish kebab;
- black and red ground pepper;
- salt;
- sugar;
- green basil and parsley.
Preparation
Rinse and dried meat cut into pieces, sprinkled with salt, pepper and seasoning for shish kebab, add a little vinegar, for spicy. Half of the onions are cleaned, crushed into gruel and sent there as well. We carefully mix everything and let it marinate for two or three hours.
Prepare the onion for shish kebab. To do this, clean and cut it into rings or rings, depending on the size, pour boiling water, add salt, sugar, pepper and lemon juice. Let's stand for about thirty minutes.
Then string the pieces of meat into skewers, alternating with sliced slices of fat, lay out on a grate and send it to the oven.
At the level below we have a baking sheet covered with foil sheets, a shiny surface upwards (this is important) and lay out under the skewers skewers thinly sliced
The oven must be preheated to a maximum temperature of 220-250 degrees. Time of frying shish kebab is corrected by ourselves. When the meat is browned on one side, turn over the other. If everything is done correctly, a few minutes after turning over the skewers the pieces of fat will start to smoke. That's when we get our ready-made shish kebab, a smoke-soaked fragrance.
When serving, spread on a bowl of pickled onions, on top of the onion pillow we place a ruddy shish kebab on skewers and decorate with greens.