What could be tastier than barbecue cooked outdoors on a beautiful summer day? But weather conditions do not always allow you to fry meat outdoors and in good company. It is precisely for this situation that we have collected recipes for barbecue in the oven. Thanks to the marinade, the meat tastes almost the same as when cooked on the grill. We’ll tell you how to cook beef shish kebab in the oven, with photos and step-by-step descriptions, in our article. It presents the best recipes for this dish, cooked in a sleeve, foil, on skewers and in other ways.
Beef shashlik in the oven on skewers
Despite the fact that pork or lamb is traditionally used for barbecue, it is worth noting that beef makes the dish no less juicy and tasty if you cook it in the oven.
Step-by-step preparation of beef kebab is as follows:
- Meat (1 kg) is washed under cold running water, dried with a towel and cut into small pieces.
- The chopped beef is placed in a glass container, completely filled with mineral water and left in this form for 1 hour or until the meat becomes lighter.
- Now you need to drain the mineral water, add salt and pepper (1 teaspoon each), onion chopped into half rings (3 pieces), vegetable oil and vinegar (3 tablespoons each). Beef marinates for 2 hours.
- The meat is loosely threaded onto wooden skewers, 4 pieces per stick. The ends of the skewers are wrapped in foil to prevent them from burning in the oven.
- Place a wire rack on a baking sheet covered with foil, on which skewers with meat are placed on top.
- Beef shish kebab is baked in the oven for 40 minutes at 200 degrees. It is recommended to turn the skewers several times during cooking.
Recipe for beef shish kebab in a sleeve in tomato marinade
Very juicy and tender beef kebab is obtained by cooking it in the sleeve. This recipe uses tomato marinade, which gives the finished dish a slight sourness.
Shish kebab in the oven from beef in the sleeve is prepared in the following way:
- First of all, you need to prepare the marinade for the meat. To do this, large tomatoes (2 pcs.) and onions (2 pcs.) are crushed in a meat grinder or blender until pureed. The prepared vegetable puree is added to the meat cut into small pieces, salt (1 teaspoon), pepper, dried basil (1 teaspoon), and onion cut into half rings (3 pcs.) are added. The meat with spices is thoroughly mixed in a pan, covered with a plate, and a load is placed on top. The beef is marinated in the refrigerator for 3-6 hours.
- The sleeve is being prepared for baking. The oven is heated to 190 degrees.
- put in a sleeve and put in the oven for 1 hour.
The finished kebab is laid out on a dish and sprinkled with pickled onions. It is very simple to prepare: 2 small onions are cut into half rings, a pinch of salt, sugar (to taste) and a tablespoon of apple cider vinegar are added. After 15 minutes, the pickled onions will be ready.
Delicious beef kebab on an onion bed
Kebab meat according to this recipe is marinated in lemon juice (3 tablespoons), vinegar (1 tablespoon), a mixture of salt, pepper and special seasoning (2 tablespoons) for 6 hours. About 1 hour before frying, marinate the onions separately from the beef. To do this, 3 large onions are cut into half rings, combined with sugar (1 tablespoon), vinegar (2 tablespoons) and 50 ml of water. Pour the prepared marinade over the onions.
The marinated meat is placed in a sleeve directly on a bed of onions and sent to the oven to bake for 45 minutes at 250 degrees. To make the beef kebab brown in the oven, cut the sleeve 20 minutes before the end of cooking. The kebab turns out very tasty and appetizing in appearance.
Beef kebab in the oven: recipe in a jar
Shish kebab cooked in an ordinary three-liter glass jar turns out no worse than on the grill. This recipe should be taken into account in case of bad weather outside the window.
Beef shish kebab is prepared in the following sequence:
- First, the meat is marinated. To do this, 3 cm pieces of beef are mixed with onion half rings (2 pieces), garlic squeezed through a press (4 cloves), salt, pepper, olive oil, mayonnaise (3 tablespoons each), lemon juice, and dill. and parsley. The beef is marinated in the refrigerator for at least 6 hours.
- The meat is removed from the marinade and threaded onto wooden skewers, previously soaked in cold water for 30 minutes.
- Beef skewers are placed vertically on the bottom of the jar. A teaspoon of liquid smoke is poured there. You need to make sure that the skewers are shorter than the jar and do not touch its walls. After this, the neck of the container must be covered with foil.
- The jar is placed in a cold oven on the second level from the bottom and gradually over 30 minutes the temperature is raised to 200 degrees. After another 30 minutes, the temperature is set to 200 degrees, and in this mode the kebab is fried for 60 minutes.
Beef shish kebab in vinegar
The shish kebab, the marinating recipe for which is presented below, can be prepared using one of the methods presented above. Whether in a jar, in a sleeve, or on a wire rack in the oven, it turns out equally delicious. And in order for the meat to be juicy and soft, it should be marinated in vinegar.
To prepare the marinade for 1 kg of beef, take a glass of water and the same amount of 6% vinegar, 3 onions cut into half rings and a teaspoon of salt. Spices and barbecue seasoning are added as desired. The beef is marinated for at least 3 hours under pressure in the refrigerator.
The weather does not always spoil us with a sunny, windless idyll. Not only rain, but also strong winds, even in sunny weather, will not allow you to grill quality kebab in the fresh air. But no one canceled the holiday, and therefore we offer you a recipe (one of the most proven) on how to cook it in the oven.
Beef is good, but veal is ideal for us. Firstly, you will save time. Beef marinade for kebabs should be infused at least 10 hours, but enough for veal 24 hours. And veal meat is much more tender and softer.
Beef shashlik recipe in the oven
To cook beef kebab in the oven, we will need:
- veal - 2 kilograms;
- lard - 0.5 kilograms;
- large onions - 5 pieces;
- lemon - 1 piece;
- vinegar - 1 tablespoon;
- ground red pepper - to taste;
- ground coriander seeds - to taste;
- ground cumin - to taste;
- turmeric - to taste
Cleaning meat from films and veins and cut into neat cubes 3 - 4 cm. Fresh lard cut into thin slices, approximately the same amount as cubes of meat. Place in a deep glass or ceramic bowl.
Let's skip onion through a meat grinder and pour into the meat. Then add everything spices to taste(a pinch or two), sprinkling vinegar and squeeze out lemon.
Mix the marinade for beef shashlik well, cover with a lid and place in a cool place. 2 - 4 hours. Don't forget to soak the skewers 30 minutes.
Then we string the meat onto skewers alternately with lard, so that there is lard along the edges of the kebab.
Line a baking tray with foil, place on the foil 4 - 5 pieces of lard. Place the shish kebab on a wire rack, place the rack on a baking sheet, and place in the oven.
How long to fry beef shish kebab to make it juicy?
The oven should be well heated, not less than 200 degrees. Lard melted on foil will give it a unique aroma and the smell of a fire.
Step-by-step recipes for preparing juicy beef kebab in the oven on skewers, a baking sheet and in a sleeve
2018-02-25 Oleg MikhailovGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
14 gr.
9 gr.
Carbohydrates
1 gr.145 kcal.
Option 1: Classic recipe for cooking beef shish kebab in the oven
We won’t even discuss whether our dish is considered a shish kebab, let the elite shish kebab makers argue about it. It’s more important for us to treat our loved ones to delicious meat, even if it’s not possible to get out into nature and light a hot fire in the grill. Marinating just “for the oven” does not contain any special subtleties; you can safely use a suitable marinade recipe from a “real” kebab.
Ingredients:
- kilogram of young veal;
- one and a half glasses of low-fat kefir;
- a small lemon with thin skin;
- half a head of garlic;
- a spoonful of hand-ground pepper and half the amount of coarse salt.
Additionally:
- two tablespoons of alcohol;
- a handful of charcoal.
Step-by-step recipe for beef shish kebab in the oven
Cut the pulp from the seeds and carefully remove all films and veins. Cut into slices of 45-55 grams, using the edge of a knife to apply several through punctures on all sides. Grind the pepper in any convenient way - with a coffee grinder, mill, or simply grind it in a mortar.
Place the pieces of beef in a bowl of not too large a volume, first sprinkle with salt and mix thoroughly. Wait a quarter of an hour and sprinkle with pepper, stir and pour in half of the kefir. Scrape the zest from the lemon into a bowl, squeeze the juice from half the citrus into it and finely grate the garlic. Add the rest of the kefir, mix and pour into the meat.
Keeping in a cool place, stir the kebab three times. We marinate the beef for up to twelve hours; you can halve the process by keeping the meat in the kefir mixture for half the suggested time, and then sending it to the marinator for half an hour.
Line a roasting pan the size of the oven with foil so that drops of juice and fat from the kebab do not stain the container. Turn on the oven to preheat, setting the temperature control to about 240 degrees.
Remove the meat from the marinade and thread it onto skewers, place the coals on a saucer, pour over the alcohol and set it on fire in the open air. Let them burn for a few minutes to warm up, cover with an upside down deep bowl and turn off the flame. Place the coals on a roasting pan lined with foil, place it at the very bottom of the oven, place a wire rack in the middle, and quickly place the skewers on it.
Bake (fry) the kebab for thirty-five minutes, turning over as soon as the underside is noticeably browned. By the end of the specified time, especially tender veal may already be completely ready, but the meat of a larger animal will remain damp. To check the degree of readiness, remove one of the skewers and quickly cut in half any piece of meat except the outermost ones. Try it and judge its readiness yourself; if necessary, keep it in the oven for up to a quarter of an hour.
Option 2: Quick recipe for beef kebab in the oven (on skewers)
When baking, arrange the meat so that it does not touch. The same rule applies when stringing - the pieces should be at a distance of a couple of millimeters from each other, in extreme cases - barely touching, but in no case close.
Ingredients:
- beef tenderloin - 2 kilos;
- three large onions;
- large bell pepper;
- a fleshy tomato or two;
- salt and spices for barbecue, only pepper is allowed;
- 150 grams of lard;
- a spoonful of 70 percent vinegar essence.
How to quickly cook beef shish kebab in the oven
The beef must be cut smaller than is usually customary for barbecue. Make the slices about 40 grams, so they will marinate better and bake faster in the oven. Dilute vinegar in half a glass of water, taste it on your tongue - the solution should not be very acidic.
Peel the onion, thinly dissolve into half rings, mash, squeezing with your hands, and mix with the meat. Coarsely chop the tomato and seeded sweet pepper, add to the meat, sprinkle with spices. Pour the sour solution over the kebab, mix and remember carefully, cover the container and place in a cool place for ten hours.
Cut the lard into small flat slices. Cover a roasting pan the size of the entire oven with sheets of foil and spread some of the lard over it. Thread the beef onto skewers, covering the outer pieces with lard. Place in the oven in this order: bottom - roasting pan in foil; the middle is a barbecue grill.
Oven temperature - 250 degrees, no lower! Preheat and quickly place the skewers on the grill. It will take about forty minutes, but after half the time, be sure to open the door and make sure that the meat is sufficiently browned. Turn over and bake further until done.
Option 3: Beef shish kebab in the oven in mayonnaise marinade (on a baking sheet)
Shish kebab in the oven is nonsense, and marinating meat in mayonnaise is a crime! Do not rush to agree with this statement, strictly follow the recipe and follow the sequence of actions, choose the best products and your kebab will turn out excellent!
Ingredients:
- beef tenderloin - 600 grams;
- an incomplete glass of Provencal mayonnaise;
- three large onions;
- a spoonful of barbecue seasoning;
- a mixture of aromatic peppers - three pinches;
- salt - a third of a teaspoon, no more.
How to cook
We cut the meat into pieces weighing no more than 40 grams, in the process we get rid of the films. Place in a small bowl, its size should allow you to place all the meat tightly, in a couple of layers, along with the marinade. We cut the onions without husks into rings; if desired, you can take heads half the size, increasing their number accordingly. Crush the onion and mix with the beef.
Mix mayonnaise, spices, and salt in a bowl. If desired, you can add a couple of grated cloves of garlic, a spoonful of soy concentrate or very strong mustard to the set specified in the recipe. Add the marinade to the meat and stir. Cover the bowl with shish kebab and put it in the refrigerator.
Marinate the meat for three hours to a day. Stir occasionally, how often depends on capabilities. Do this at least twice, for any length of marinating.
Alternating meat with onion rings, thread the kebab onto skewers. The amount of meat was calculated for three servings, it would be good if there were the same number of skewers. Line a shallow roasting pan with foil and preheat the oven to two hundred degrees. Place the skewers on a baking sheet and place it in the middle of the oven. Place a small frying pan without a handle at the very bottom, filling it to a third of its height with water.
The kebab according to this recipe will be ready in an hour; you need to turn it at least three times, of course, only after the meat is covered with a golden brown crust.
Option 4: “Women’s” beef kebab in the oven
A woman's recipe means that there will be no smoke, no barbecue, no mustachioed highlander casting spells over the skewers. There will be shish kebab! Fragrant and juicy, cooked in spite of all the subtleties of barbecue art: from beef, without grill and in tomatoes.
Ingredients:
- beef shoulder (tenderloin) - kilogram;
- 750 grams of tomatoes;
- packaging of ready-made spices for barbecue;
- kilogram of small onions;
- salt, hand mill with a set of peppers.
Step by step recipe
We cut the flesh from the bone; the mass indicated in the recipe is exactly the tenderloin, without the bone. Cut into slices smaller than a matchbox, weighing up to fifty grams. Sprinkle with spices based on the instructions on the package; additionally, to your taste, grind pepper into a container with shish kebab.
We clean the onions and cut them into half-centimeter rings. Not regretting it, but also trying not to break the rings in vain. Mix with meat, cut half of the tomatoes into large slices into the same container. Mix thoroughly, trying to do it as evenly as possible.
For our cooking method, marinating can be reduced even to half an hour. Still, it is better to keep the meat for at least four hours - this way it will come out juicier and softer. We string slices of beef, alternating with onions and tomatoes. It is better to set aside those used for the marinade and chop the remaining untouched vegetables. Onions, on the contrary, will be “marinated” onions. Wooden twigs or skewers are more suitable for stringing.
Cut the culinary sleeve to the size of your makeshift skewer, adding ten centimeters from each edge. Place the kebab inside, not too tightly and always in one row. Secure the edges of the package, make several holes with a needle to allow excess steam to escape.
First bake for a quarter of an hour at two hundred degrees, then lower the temperature to 180. When the total time is approximately 25 minutes, cut the bag and brown the kebab, turning at least once.
Option 5: Spicy beef kebab in the oven in the sleeve
Want to achieve more consistency with the original kebab? It is not so difficult. After cutting the bag, sprinkle the meat with the following mixture: a spoonful of “liquid smoke”, three tablespoons of water, a pinch of cumin ground into powder.
Ingredients:
- kilogram of veal tenderloin;
- four onions;
- three tablespoons of table vinegar;
- juice from half a medium-sized lemon;
- two spoons of a ready-made set of barbecue spices;
- a spoonful of sugar and aromatic mixture of peppers - half a teaspoon.
How to cook
Cut the kebab into slices, weighing up to fifty grams. Sprinkle with a mixture of peppers and the prepared seasoning, stir. Sprinkle with vinegar (up to a spoon, no more) and lemon juice, keep in the refrigerator for up to six hours.
An hour before baking, peel and marinate the onion. Dissolve the heads strictly into rings, vinegar, in the amount of two spoons, dilute with a quarter glass of water, add and dissolve sugar, mix everything and cover the bowl with a cloth.
Tie the sleeve tightly on one side, lay out the onion, without squeezing, but shaking off excess moisture. Place in a mold or on a baking sheet. Place the meat on top of the onion, secure the free edge of the bag and pierce the top with a needle in five places closer to the corners and exactly in the middle.
Oven heating is 250 degrees, install the roasting pan only after the thermometer indicates the proper temperature. Bake for up to an hour and cut the bag. If a sufficient amount of juice has accumulated at the bottom, pour it over the meat and place the pan back for another half hour. You should not mix the kebab with onions, but you can turn over individual large pieces with the tip of a knife.
Lovers of meat dishes will probably say “this is impossible,” “you can’t do that.” What if you really want to? So it’s possible! Beef shashlik in the oven is a rare dish, it can be a little complicated, but if you take into account all the nuances and approach it with all responsibility, you will get gorgeous, juicy meat.
If you wanted to try barbecue with your family, but the weather suddenly turned bad or snow was mercilessly blowing outside, then you can cook it in the oven. To make a tasty, aromatic meat delicacy, you don’t need any supernatural culinary abilities. However, you should not neglect some tricks. We'll talk about them further.
Mainly, you need to choose the right meat. For homemade kebabs from the oven, most often, of course, they take chicken or pork. When baked, beef meat can turn out tough and can easily dry out. Therefore, it is better to give preference to veal. Young meat is a priori softer and more tender.
The best choice for kebabs would be tenderloin or pulp from the rump.
Be sure to have pieces of fat tail fat, which we will alternate with veal meat.
Since beef is not as tender as pork, it must be marinated. You should not use mayonnaise for the marinade. It is better to give preference to vinegar, it will soften the meat and reveal the taste.
Veal kebab in the apartment oven - recipe with photo
To prepare this wonderful meat dish, it is better to get wooden skewers, since metal ones are not so convenient to use and can easily get burned. So, to prepare beef kebab on skewers in the oven you will need the following set of products:
- Veal pulp – 700 g;
- Fresh pork lard – 300 g;
- 1 large onion;
- Lemon – 1 pc.;
- Table vinegar – 1 tbsp. spoon;
- Green onion feathers – 20 g;
- Spices: cumin, coriander, turmeric, red and black pepper - 1 pinch of each type;
- Salt.
We clean the veal pulp from films and tendons and cut it into small pieces of the same size. We also cut the lard into equal pieces, but less meat (as in the photo). 
Place the pieces of veal in a deep container and mix with onions, grated on a coarse grater. After this, add spices and salt, chopped green onions, sprinkle with vinegar, and pour over freshly squeezed lemon juice. 
All this beauty needs to be mixed thoroughly, cover the cup with cling film and put it in the refrigerator to marinate for at least 1 hour, and preferably 3-4 hours.
We will bake the beef shish kebab in the oven on a wire rack. It is better to set it on the middle level, and place a baking sheet or heat-resistant dish at the bottom of the oven, where you must put a few pieces of lard, and fat and juice will drip into it. If desired, the container can be covered with foil (if you are too lazy to wash the dishes).
You can add a little “liquid smoke” to the lard in the lower vessel, which can be found in any supermarket. Then the meat will be saturated with aromatic smoke, and the aroma will be close to the dish from the grill.
We prick the marinated meat onto wooden skewers, alternating with pieces of lard. Place bamboo “skewers” with veal on a wire rack and place in an oven preheated to 240 degrees. 
Gradually, during the frying process, the lard will melt and drip into the lower container. Half an hour after the start of cooking, turn the skewers over and continue cooking the kebab. When the lard lying below on the foil begins to emit smoke, the grill with kebabs can be taken out, they are ready. 
As you can see, you can cook beef kebab in the oven at home, and this process is not as complicated as it might seem at first glance. The finished dish can be served with pickled onions and tomato sauce; below we will tell you how to do this.
Serving shish kebab is a delicate matter: prepare tomato sauce
If you don’t have any time to prepare, you can get by with ketchup and mayonnaise. But the sauce can be prepared, for example, while the meat is marinating. It harmonizes perfectly with barbecue, and it can also be served with meat cooked on the grill. Ingredients:
- Tomatoes – 2-3 pcs.;
- Vegetable oil – 1 tbsp. spoon;
- Spices: black and red pepper, hot chili, coriander;
- Garlic – 2-3 cloves;
- Sugar – 2 teaspoons;
- Cilantro – 20 g;
- Salt.
Cut ripe fleshy tomatoes into small cubes, add spices, salt, vegetable oil, and sugar. Simmer over low heat for about 10 minutes. 
After this, add 1-2 tablespoons of tomato paste to the sauce, stir, and keep on the stove for another 5-7 minutes. 
Remove the pasta from the heat, add chopped cilantro and pressed garlic. Serve with meat chilled or warm, but not hot. 
Kebab lovers also love to eat this great dish with pickled onions. You can soak it in different ways. One of the most successful and easy: chop 2-3 onions into thin rings or half rings, rinse several times with cold water. After this, combine the onion with chopped herbs (parsley, cilantro), ground black pepper and sprinkle with lemon juice.
Below is a video that shows in detail how to cook juicy, spicy beef kebab in a marinade with the addition of canned tomatoes.
Shish kebab in the oven on skewers
You can cook shish kebab in the oven on wooden skewers. To do this, you need to soak them in water for half an hour, then grease them with oil. (from any type of meat!) put on a skewer, put pieces of lard between them to make the meat juicy.
The next step is to line the bottom of the baking sheet with foil, and randomly place pieces of lard on it. They will be useful for us to smoke the kebab itself when the lard is rendered.
Place the skewers on the grill. We place the grill on a baking sheet and place this “work of design art” in an oven preheated to 250 degrees. At such a high temperature, you will need to turn the skewers 1-2 times. If you don’t want to do this, set the oven temperature to 200 degrees, the kebabs will already be browned on all sides.
Shish kebab in the sleeve
Shish kebab can also be cooked in a sleeve. To do this, place the skewers with meat in it, only so that they do not touch each other. Place the tightly closed sleeve on a baking sheet, pouring a little water into it. Heat in the oven to 170 degrees for 15 minutes. Now you need to remove the skewers from the sleeve and place them on the wire rack. There should be a baking tray under the grill to catch the juice from the meat. By the way, you can pour a little water and liquid smoke onto the baking sheet. Turn on the grill for 20 minutes and fry the skewers until golden brown.
The second way to cook kebabs in the sleeve is without skewers. Place the marinated meat in a sleeve on a bed of pickled onions. Close the sleeve tightly and pierce it at the top in several places.
Place on a baking sheet. Bake at a temperature of 200 degrees for 40 minutes, then cut the sleeve on top, turn it to the sides and bring the meat to a golden hue for another 20 minutes. Done!
