Nothing tastes like meat cooked over a fire, saturated with light smoke and exuding the most delicate aroma of oriental spices. The very atmosphere of barbecue cooking in nature contributes to the emergence of animal appetite and special mood during the meal. However, at home, you can also easily cook a barbecue, which will not differ in smell or taste from what you are used to eating in the country or at a picnic.
Pork on an onion pillow
To cook this simple and relatively budget kebab in the oven, you will need a lot of onions and a lot of meat. It is advisable to take at the rate of 1/1. For example, 1 kg of pork neck and about the same amount of onions. Also take vinegar, olive oil and water in equal parts - 3 tbsp. l. apple cider vinegar 9% and the same amount of water and olive oil. Spices, salt and pepper to taste.
The secret of such a kebab is that at first large "kebab" pieces of pork share their juice with onion rings without any additives. An hour under the film and 2 hours in the refrigerator - that is how much they need to be together.
After 3 hours, spices, vinegar and water are added to them. All this is thoroughly mixed and set off for a 2-hour rest.
First, put the whole onion into the baking sleeve (it is better to squeeze it out a little), and then pieces of meat on top of it. Bake as usual at a temperature of 190-200 degrees for 45 minutes. At the very end of this time, you can open the sleeve and let the meat fry. But this is not for everybody.
Instead of skewers, wooden skewers, but otherwise everything is like in nature
Chicken fillet or chicken wings? Or juicy chicken thighs? There is no significant difference in this recipe. The main thing is to observe the proportion: for 1 kg of meat you need 0.5 kg of juicy tomatoes, 200 gr. bell pepper and 0.5 kg of onions.
For the marinade, you will need 4 tbsp. l. mustard, 5 tbsp. l. mayonnaise, salt and spices to taste, 2 tbsp. l. sunflower oil. The question with chili is up to the chef.
Chicken meat should be marinated in this sauce for about 3-3.5 hours. The culmination of the preparation of such a shish kebab will be stringing all the ingredients on a wooden skewer. Tomatoes, peppers, onion rings and meat alternate randomly.
A baking sheet is lined with parchment paper, on which wooden skewers are placed. In the oven, such a shish kebab languishes until a delicate pink crust forms. During cooking, you will have to turn the skewers a couple of times. Everything is like in nature!
Lamb in an eggplant boat
This Georgian dish will decorate any festive table, and turn an ordinary dinner into a royal meal. Moreover, it will take no more than two hours to cook it and a minimum of ingredients.
Cooking such a shish kebab is a pleasure. First, small pieces of lamb are marinated for an hour in a traditional marinade of salt, spices, vinegar and water with oil. Then the large eggplant is cut lengthwise, but not completely. Salt these two half-cut halves and wait until the bitterness with the juice drains.
Now you need to carefully put pieces of marinated lamb in the eggplant shutters and pierce them with skewers so that the "boat" does not crumble.
It is necessary to bake such a kebab at a temperature of 250 degrees for about 25-30 minutes. It will not be superfluous to turn such a "boat" a couple of times during frying.
Homemade barbecue in the oven is not a myth, but a demonstration of the fact that nothing is impossible in the world. Whatever meat is the basis of homemade kebab, it will not dry out in the oven if it has been properly marinated. And you can cook barbecue at home even tastier than that in nature, the main thing is to know the secrets of its frying.
