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Men will probably judge me when they read my prescription and match it with the title. Yes, I agree, barbecue in the oven is, as it were, far from cooked in nature, but not the one that I will make for you today.
In any case, it is very similar to the real one, both in taste and smell.
The whole secret of this barbecue is not only in the classic marinade, but also in the onion pillow, on which we will lay it out.
I will now tell you the whole cooking process, and let the men not be offended. Cooking barbecue on a fire or barbecue is exclusively their prerogative, none of the women can do it better. Well, and in the kitchen, at home, we will try to cook it in our own way.
How to cook pork skewers with onions
We will need:
For barbecue:
- 1 kg pork neck
- 2-3 onions
- salt, ground black pepper, granulated sugar - to taste
- 4 tablespoons 9% vinegar
For the onion pillow:
- 6-8 onions
- 1 tablespoon salt
- 1 tablespoon granulated sugar
- 1 tablespoon vegetable oil
- 2 tablespoons 9% vinegar
For barbecue, out of habit, I choose a pork neck:
It’s not even a matter of the habit itself, but rather that such a juicy and soft kebab simply won’t work from other meat. I’ll make a reservation right away that any meat can be made incredibly tasty on a fire in skillful male hands (I’ve been convinced of this myself more than once!), But for the oven, it’s still better to buy a neck, don’t risk it.
Accordingly, we cut the pre-washed meat into rather large portioned pieces:
Onion cut into large half rings:
Put the meat in a bowl, where we will marinate it.
Today I use a classic marinade - with salt, pepper and vinegar. My husband taught me how to marinate meat in my distant youth, and such a marinade still impresses me the most.
Salt the meat, pepper (everything by eye), add a little granulated sugar, pour in about 4 tablespoons of 9 percent vinegar, mix:
Then add chopped onion to it, one tablespoon of vegetable oil, knead everything properly for the last time:
That's the whole marinade.
We leave the meat soaked in spices for at least two hours, it can be for the night, it can be for a day, nothing will happen to it, it will only become tastier and more tender.
While the meat is marinating, prepare our future onion pillow.
To do this, cut the onion into large rings:
Put it in a plate or bowl, add to it a tablespoon of salt and granulated sugar, a couple of tablespoons of the same 9 percent vinegar, pour in a little vegetable oil and leave it to marinate for the same time as the meat:
In fact, onions that are marinated with meat, I try not to use anymore. Even when we make kebabs in nature, we put onion marinated separately on the skewer, and throw away the onion from the meat along with the marinade. In this recipe, we use an onion pillow so that the meat is soaked with it and becomes juicier.
The onion with which the meat was marinated, in principle, can also be thrown away, but I was too lazy to choose it, I thought that it would not be worse, I left it as it is. And the excess liquid from the marinade was drained through a colander.
The next step is to line the foil on the baking sheet, leaving free edges on the sides, in order to cover the meat with them later. At the bottom of the foil, evenly distribute the pickled onion (the liquid from it is also pre-drained):
Lay the prepared meat on top.
Cover it tightly with foil, like this:
And we remove the baking sheet in the oven preheated to 200 degrees for fifty minutes.
After this time, we take out the baking sheet, unfold the foil, try the meat:
If it is ready (and the neck during this time, in principle, should already be cooked), then we no longer cover the baking sheet with foil, put it back in the oven for about ten minutes so that the meat is browned.
The kebab is ready - you can see it and hear it. The aroma in the apartment is such that for a while you forget that you are not in nature, but at home, and it is gray and slushy outside the window (April is not at all happy today!).
Poor neighbors, I can imagine how my smells affect them!
As a result, shish kebab is practically indistinguishable from what is cooked in the fresh air, it also smells, it tastes exactly the same. Juicy, tender, incredibly tasty!
Be sure to surprise your family and friends with such a barbecue, I assure you, they will be delighted!
More recipes:
At the end of winter, when I especially begin to yearn for summer, I make barbecue at home. I always do it differently, it all depends on the mood and the availability of food in the refrigerator. It is not always that what happens can be called barbecue, rather, marinated meat, but as a result, it also improves your mood. Detailed cooking recipe and 6 photos.
The original recipe for barbecue, cooked on kefir, in the oven, at home. Fragrant taste, crispy crust - what else do you need to enjoy? Read the detailed recipe for homemade barbecue, see 9 cooking photos.
