Pork in the oven on an onion bed. Cooking meat in a sleeve in the oven

Men will probably judge me when they read my recipe and compare it with the name. Yes, I agree, kebab in the oven is kind of far from cooked in nature, but not the one I’ll make for you today.

In any case, it is very reminiscent of the real thing, both in taste and smell.

The whole secret of this kebab is not only in the classic marinade, but also in the onion bed on which we will place it.

I’ll now tell you the whole cooking process, but don’t let the men be offended. Cooking shish kebab on a fire or grill is exclusively their prerogative; not a single woman can do it better. Well, in the kitchen, at home, we will try to cook it in our own way.

How to cook pork shish kebab with onions

We will need:

For the kebab:

• 1 kg pork neck
• 2-3 heads of onions
• salt, ground black pepper, granulated sugar - to taste
• 4 tablespoons 9 percent vinegar

For the onion pillow:

• 6-8 onions
• 1 tablespoon salt
• 1 tablespoon granulated sugar
• 1 tablespoon vegetable oil
• 2 tablespoons 9 percent vinegar

For barbecue, out of habit, I choose pork neck:

It’s not even a matter of the habit itself, but rather the fact that such a juicy and soft kebab simply cannot be made from other meat. I’ll immediately make a reservation that any meat can be made incredibly tasty over a fire in skillful men’s 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 take risks.

Accordingly, we cut the pre-washed meat into fairly large portions:

Cut the onion into large half rings:

Place 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 this marinade still appeals to me the most.

Salt and pepper the meat (all by eye), add a little granulated sugar, pour in about 4 tablespoons of 9 percent vinegar, mix:

Then add chopped onion, one tablespoon of vegetable oil to it, knead everything thoroughly one last time:

That's the whole marinade.

We leave the meat to soak in the spices for at least two hours, maybe overnight, maybe for a day, nothing will happen to it, it will only become tastier and more tender.

While the meat is marinating, let's prepare our future onion pillow.

To do this, cut the onion into large rings:

Put it in a plate or bowl, add 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, I try not to use onions that are marinated with meat anymore. Even when we make kebabs outdoors, we put separately marinated onions on a skewer, and throw away the onions from the meat along with the marinade. In this recipe, we use an onion bed so that the meat is saturated with it and becomes juicier.

The onion with which the meat was marinated can, in principle, also be thrown away, but I was too lazy to choose it, I thought that it couldn’t be worse, so I left it as is. I drained the excess liquid from the marinade through a colander.

The next step is to line the baking sheet with foil, leaving free edges on the sides so that you can cover the meat with them later. Distribute the pickled onion evenly onto the bottom of the foil (we also drain the liquid from it first):

Place the prepared meat on top:

Cover it tightly with foil, like this:

And put the baking sheet in an oven preheated to 200 degrees for about fifty minutes.

After this time, take out the baking sheet, unwrap the foil, and taste the meat:

If it is ready (and the neck should, in principle, be cooked by this time), then we no longer cover the baking sheet with foil, we put it back in the oven for about ten minutes so that the meat browns.

The shish 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 outside the window it is gray and slushy (April is not making us happy at all these days!).

Poor neighbors, I can imagine how my smells affect them!

As a result, the kebab is practically indistinguishable from what is cooked in the fresh air, it also smells and tastes absolutely the same. Juicy, tender, incredibly tasty!

Be sure to surprise your family and friends with such a kebab, I assure you, they will be absolutely delighted!

More recipes:

Pork shish kebab in the oven
At the end of winter, when I especially begin to yearn for summer, I make barbecue at home. I always make it differently, it all depends on my mood and the availability of food in the refrigerator. Not always what comes out can be called kebab, but rather marinated meat, but as a result, it also greatly lifts your spirits. Detailed recipe and 6 photos.

Shish kebab on kefir
An original recipe for kebab cooked with kefir, in the oven, at home. Aromatic taste, crispy crust - what else do you need for enjoyment? Read the detailed recipe for making homemade shish kebab, see 9 photos of preparation.

Due to its wonderful softness, delicious smell and good taste, pork is deservedly considered the most common type of meat. You can prepare it using one of thousands of methods, but in this publication we will look in detail at all the most appetizing methods of roasting pork in a sleeve in the oven and multicooker.

Believe me, your collection will be replenished with several more win-win dishes that you will be able to indulge both your family and guests.

General information

The baking sleeve itself is a fairly young invention, but is already in great demand among modern housewives.

And it’s not amazing because the products cooked in it delight you with their juiciness, tenderness and softness, which is impossible to achieve with the open method of baking in the oven. In addition, there is no need to wash a mountain of dishes, clean baking sheets and ruin your manicure.

Fans of healthy food will appreciate the fact that the rare recipe in the sleeve involves the presence of oil, and this frees it from at least 130 excess calories.

When taking advantage of this achievement of society, remember that in the process of heating it will unshakably swell. The polyethylene should not touch either the walls or the ceiling of the microwave or oven, only the bottom of the baking sheet. Otherwise, it will easily melt and the food will not cook properly. To avoid swelling and tearing, the sleeve should be pierced in several places in advance.

The good news is that meat in film can be cooked at the same time as vegetables or other side dishes. In this case, the ingredients will exchange their juices and aromas, resulting in an incredibly appetizing, intense and full-bodied dish. It is easy to monitor its readiness, and the likelihood of burning is reduced to zero.

Classic cooking option

If guests arrive unexpectedly, and miraculously there is a piece of good pulp in the refrigerator, then you can use the following recipe for pork sleeve in the oven using the following ingredients:

• 1.5 kg tenderloin;
• salt and ground pepper;
• dry spices and herbs.

With each of these simple kits you need to do this:

Initially, you need to cook the meat, or rather, wash it and dry it thoroughly;

In a separate bowl, mix a teaspoon of salt, the same amount of ground white or allspice, and a tablespoon of dried Provencal or French herbs. The latter can be purchased in the spice department of any supermarket;

Rub the fillet thoroughly with the resulting mixture;

A small sleeve, the length of which should be twice as large as the meat slice itself, is laid out among the baking container, and only then the core product is placed in it;

The bag is tied or sealed on both sides, and the upcoming dish is marinated for a couple of hours in a row;

Then all that remains is to bake the whole slice, which is done for 2 hours and at a temperature of 150 degrees.

The finished dish can be served with a vegetable side dish, porridge, or used instead of sandwich ham. If desired, a piece of meat can be stuffed with garlic, carrots, and covered with onion rings or fresh herbs. By the way, according to the same thesis, it is actually possible to make meat with all sorts of vegetables in a sleeve in the oven.

A hearty, quick dinner

If you don’t have time to prepare a meat dish and a side dish separately, then potatoes with meat baked in a sleeve in the oven will be a good way out.

The number of main products is arbitrary, as is the set of spices, and the cooking algorithm looks like this:

The potatoes are cut into large slices, and the fillet into medium pieces;

Garlic cloves are crushed with a knife;

Pork, potatoes, garlic, favorite spices, fresh or frozen dill, mayonnaise and other familiar ingredients are mixed in a deep container;

All this is put into a sleeve, it is tied perfectly, pierced with a toothpick in several places, and sent to the oven for a couple of hours. Baking takes place at a temperature of 200 degrees.

That's all the wisdom on how to bake meat and potatoes in a sleeve in the oven. In the end, all that remains is to take out the bag, carefully transfer its contents to plates, and not die from the amazing aroma.

Onion fantasy

Now let’s look at the recipe in detail, how to make meat “for shish kebab” on an onion bed in a sleeve.

Products you will need:

• 1.5 kg pork;
• 11 onions;
• seasoning for cooking barbecue dry mixture of ground peppers;
• half a lemon;
• 150 ml table vinegar;
• 3 tbsp. granulated sugar;
• salt.

A step-by-step guide on how to bake meat on a bed of onions in a sleeve and in the oven looks like this:

The pork is washed, cut, dried and cut into standard “kebab” pieces. They
laid out on a cutting board, covered with cling film and beaten a little;

A paste is made from 4 onions, which is mixed with salt, meat, peppers and other seasonings;

The workpiece is sent to marinate in the refrigerator, and will take approximately 2-3 hours;

Those 7 onions that remained unclaimed must be cut into half rings and poured with boiling water. Lemon juice, salt, table vinegar and sugar are added to it. All this is infused for an hour;

Then you can begin to form the onion base: the pickled onions are placed in the sleeve in a thick and even layer. After this, the meat is laid out on the pillow, the bag is tied and strictly pierced with a toothpick;

All this deliciousness is prepared in the oven for about an hour. Then the sleeve is cut at the top, and the dish is browned for another 30 minutes.

Modern technologies

With the advent of multicookers, the life of housewives has become much easier. They free you from the need to spend a lot of time on a full and appetizing lunch, washing a mountain of dishes and making sure that the dish does not burn or dry out. Therefore, it would be unfair not to talk about how pork meat is made in a plastic sleeve in a slow cooker.

All you need:

• 700 g neck;
• a couple tbsp. soy sauce;
• 5 garlic cloves;
• finely ground pepper.

If you wish, you can cut the neck into small slices, but ideally it should be left whole;

Soy sauce, crushed garlic, pepper and salt are mixed in a deep bowl;

Cuts are made in the pulp, it is perfectly poured over, and marinated for three hours;

The pork is placed in a bag, it is pierced, tied and placed in the slow cooker;

The “Baking” mode is selected on the device, and the dish is prepared on it for 1.5 hours. After an hour, the neck must be turned over directly in the sleeve so that it undergoes uniform heat treatment.

As far as you can tell from this publication, cooking pork is a pleasure. The smallest set of ingredients, a little patience - and an appetizing, nutritious and fragrant dish is already on the table.

If the weather is bad and you can’t go out into the countryside to barbecue, don’t despair. Kebabs can easily be prepared at home in the oven on a bed of onions. Let's talk today about how to slowly make barbecue for your loved ones, at home in a sleeve in the oven from pork according to a detailed recipe with a photo, so as not to forget anything.

Some time ago, I thought that kebabs can only be cooked on the grill, and therefore only in nature. But, of course, that was a long time ago, then I was not yet interested in cooking; I did cook, but without fanaticism, so to speak.

Now I love this business very much, I always cook with pleasure, and my relatives pay for my hobby with gratitude and their love. They are my pioneers, in terms of trying my creations, and of course the judges, they say how it tastes.

So, I again went into the jungle of reasoning, I apologize for that. Let's get back to the kebab, which we will cook in the oven in a sleeve on an onion bed. And let's see what products we need for barbecue in the oven from pork.

Pork shashlik in the oven in a sleeve on an onion bed

Products used:

• pork - 1 kg.,
• onions - 2-3 pcs.,
• lemon - 1 pc.,
• salt - to taste,
• a mixture of peppers (optional) - to taste,
• seasoning for shish kebab (optional) - to taste,
• sleeve for baking.

Onion marinade:

• sugar - 1 tbsp. l.,
• vinegar 9% - 2 tbsp. l.,
• water - 4 tbsp. l.

How to make shish kebab at home in the oven:

So, take the pork, wash it, dry it, cut it into medium pieces, put it in a deep bowl, add salt to your taste, a mixture of peppers or barbecue seasoning, also to your taste.

I can’t say anything specific here, because some people like spicy kebab, some not very spicy, and some don’t like any spices at all. Therefore, we add spices according to our taste preferences. Then, pour the juice of one lemon over all this beauty, mix, and marinate in the refrigerator for 2 to 8 hours.

For this kebab in the oven, we will marinate the onions separately. Peel the onion, cut into large rings, and place in a bowl. Pour in water, vinegar, add sugar, mix everything well, cover with a lid, you can stretch the film and marinate for about an hour.

And here’s a small incident: “You may say, but meat needs to be marinated longer than onions!” Yes, and in this case, the onions need to be marinated later, an hour before the end of marinating the pork (or any other meat). Although, if you don’t want to bother and marinate separately, then throw the onion rings into the meat, stir and let them marinate together.

As we usually do, but in this case there is no need to add sugar or vinegar. What is the advantage of marinated meat and onions separately, do you think? Here, each product retains its own tastes, they do not mix. Then they release their unique flavors during cooking. This is what we will observe when we put the pork kebab in the oven in a sleeve on an onion bed to bake.

The pork is ready, the onions are also marinated, take a baking sleeve, place it on a baking sheet, tie one side. First put all the pickled onions in the sleeve. Place pieces of pork (or other meat) on it and tie the other end of the sleeve. You can make small punctures on top with a fork to allow steam to escape.

Preheat the oven to 220 degrees, place the baking sheet with the kebab in the sleeve in the oven for 30-40 minutes. Then, if you want the kebab to brown better, cut the sleeve, pull it apart and let the kebab brown for another 5-10 minutes, pouring over the released juice.

At the same time, check the readiness of the kebab, but I warn you not to dry the kebab, it should turn out juicy, tender and most importantly tasty. We tried it and liked everything, so the pork kebab in the oven on an onion bed is ready. Take it out, cool it a little, cut the vegetables for the meat, and eat to your heart’s content. We did it no worse than in nature. Bon appetit!

Shish kebab on an onion bed in the oven cooked at home can be an excellent alternative to barbecue on the grill, if it is not possible to cook it in the traditional way. Due to the use of sleeves during baking, it turns out very juicy, and pickled onions give it a special taste and aroma.

Perhaps the only disadvantage of kebab on an onion bed, baked in the oven, in the sleeve is the lack of smoky smell. Of course, you can get it by adding liquid smoke, but since it is considered very harmful, it is better not to experiment with it. Shish kebab on an onion bed can be prepared from different types of meat. For these purposes, you can use chicken fillet, beef, young veal, pork, lamb, rabbit fillet.

Today I want to show you how to cook Pork kebab on an onion bed in a sleeve.

Ingredients:

• Pork - 1 kg.,
• Salt - 1 teaspoon,
• Sugar - 1 tbsp. spoon (2 teaspoons),
• Vinegar - 3 tbsp. spoons,
• Water - 500 ml.,
• Spices: barbecue spices, ground black pepper, paprika - to taste,
• Onions - 4-5 pcs.

Shish kebab on an onion bed in the oven - recipe

Once all the ingredients have been prepared, you can begin cooking on the onion bed in the sleeve. We start by pickling the onions. Peel the bulbs. Cut into thin rings or half rings.

Prepare the marinade. Pour slightly warm water into a bowl. Add sugar and salt.

Pour in vinegar. Using a tablespoon, stir the marinade until the sugar and salt are completely dissolved. Place onion in bowl with marinade. Leave the onion to marinate for 1-2 hours. This time will be quite enough.

While the onions are marinating, you can start preparing the meat. Rinse a piece of pork prepared for barbecue before slicing. Pat the meat dry with napkins.

Cut into pieces slightly smaller than for preparing classic kebab on skewers.

Beat each piece of meat with a chop mallet. Thanks to this procedure, the kebab will be softer.

Place the prepared pieces of meat in a bowl.

Sprinkle the meat with spices and salt.

Stir. Meat, like onions, can be marinated for one to five hours. Unlike onions, meat should be marinated in a cold place. Cover the bowl with barbecue meat with cling film. Place in the refrigerator.

After the pork and onions are marinated, you can start baking in the oven. Prepare a baking sleeve. Secure it on one side with a clip or tie it with thread if a clip is not included with it. Fill the sleeve with onions.

Place pork pieces on top.

Tie the sleeve on the other side. Please note that there is no need to add water. Place it on a baking sheet or in a mold. Place in an oven heated to 180C. (on the middle shelf). Literally after 1-2 minutes the sleeve will swell, which is normal.

Bake the pork kebab on an onion bed for about 30 minutes. After this, carefully so as not to get burned by the hot steam, cut the top of the sleeve. Place the meat in the oven for another 5-7 minutes to dry it.

Ready on an onion bed, you can serve it in two ways. The first method is to place stewed pickled onions on a plate and pieces of baked pork on top. The second method, in my opinion, is more effective. Pieces of meat are strung on wooden skewers and placed on a plate with onions.

Shish kebab on an onion bed, cooked in the oven, in a sleeve, like any other type of shashlik, it is advisable to serve it with sauce. Sauces such as spicy marinara, Tabasco, satsebeli, salsa, barbecue, adjika, horseradish are perfect.

That's all, now you know how to cook delicious kebab on an onion bed in the oven in the sleeve. I wish you bon appetit. I will be glad if you liked this kebab recipe and find it useful.

Shish kebab on an onion bed in the oven. Photo

meat (pork) - 1 kg
onions - 2-4 pcs.
vinegar - 3 tbsp. l. (2 for pickling onions, 1 for meat)
pepper mixture - 0.5 tsp.
lemon juice - 3 tbsp. l.
sugar - 1 tbsp. l.
seasoning for meat - 2 tbsp. l.
sleeve for baking


How to cook shish kebab in the oven on an onion bed:
Cut the meat into small pieces. Add pepper mixture, seasoning, 1 tablespoon vinegar and lemon juice. Mix everything thoroughly and leave to marinate for 2 to 6 hours in the cold.

Cut the onion into rings. Add 2 tablespoons of vinegar, 1 tablespoon of sugar and 4 tablespoons of water. Leave to marinate for 1 hour.

Prepare a baking sleeve. Tie on one side. Place pickled onions on the bottom.
Place meat on top.

Tie the sleeve on the other side and make 2-3 punctures at the top of the bag. Place in a preheated oven at 250°C for 50 minutes. After 50 minutes, remove the sheet and cut the sleeve to fry the meat. If necessary, you can pour the released juice over it. And put it in the oven again for 30 minutes.