The subtleties of cooking shish kebab in the oven, recipes in several versions. Pork shashlik in the oven: recipes
Everyone loves meat dishes, especially our dear men! There are a great many ways to cook meat, and each of them has its own secrets, depending on the type and quality of the raw materials. Let's look at the intricacies of cooking shish kebab in the oven, recipes in several versions, and try to bring the quality of this dish closer to perfection. Of course, cooking your favorite dish in your own kitchen cannot compare with cooking over a fire, but this will be the only drawback!
Conditions for juicy homemade kebab in the oven
Good meat
The meat should be fresh (not frozen), without tendons, with small layers of fat. Classic barbecue requires, of course, lamb, but pork remains the most popular. Whatever type of meat you choose, keep this nuance in mind: the older the animal, the darker and denser the meat, and the tougher the kebab will be.
Successful marinade
A high-quality and thoughtful, moderately sour marinade is the key to success! There are dozens of recipes for marinades, and every lover of picnics or homemade kebabs in the oven has his own secrets for preparing marinade. Marinade is always creativity and luck!
Temperature and cooking time
This condition is no less important for obtaining brilliant fried meat. You won't object, will you? Before you make a kebab in the oven from a certain type of meat, you need to choose the optimal temperature regime.
* Cook's Tips:
— To prevent the kebab from drying out in the oven, choose meat with thin layers of fat. In this case, the meat pieces will remain tender and juicy.
— The oven imitates the heat of a fire, and therefore we must warm it up well. Then a crust will immediately form on the surface of the meat, which will prevent the evaporation of meat juice.
— Just like with kebabs in nature, the skewers need to be turned over, poured with marinade and the juice that has been released, and monitor the temperature.
How to cook shish kebab in the oven
Any kebab starts with a marinade. Therefore, first we will prepare the marinade. The most classic option is based on vinegar and water, but we will give you several more options for the most popular marinades.
Classic marinade recipe:
- Salt – 1 tsp.
- Freshly ground black pepper - half a tsp.
- Vinegar 9% - 3 tbsp.
- Purified or boiled water – 500 ml
Preparation of the marinade solution involves simply stirring the ingredients until the salt dissolves.
The classic marinade recipe is also often based on lemon juice instead of vinegar. In this case, we take a little less water (1 glass) and the juice of half or a whole lemon.
An excellent and very unusual marinade is obtained if wine vinegar is used instead of ordinary vinegar - preferably red. The aroma of barbecue hits you hard! We recommend!
Mayonnaise based marinade:
- Mayonnaise – 3 tbsp.
- Salt - half a tsp.
- Pepper - to taste
- Spicy herbs - according to preference
- Lemon juice – 2 tbsp.
Sour cream based marinade:
- Sour cream – 4 tbsp.
- French mustard with grains – 1 tbsp.
- Lemon juice – 1 tbsp.
- Salt - half a tsp.
- Freshly ground pepper - to taste
Pork shish kebab is easy to prepare in the oven, but requires your constant supervision.
1. Take pork (up to 1 kg), cut into pieces 4-5 cm in size. Peel several small onions, cut them into rings 5 mm thick. Place everything in a deep bowl, add the marinade, mix thoroughly, cover with a plate of smaller diameter than the dish, and press down with pressure. Leave for at least 8 hours (in the refrigerator), or preferably for a day.
2. Turn on the oven and heat it to 250 degrees. Line a baking sheet with foil. We string pieces of pork onto short skewers, alternating them with onion rings.
Place the kebabs on a baking sheet and place in the oven. Fry for 25-30 minutes.
* Cook's advice:
To ensure air humidity in the oven, place a metal bowl (or frying pan) with water on the bottom. The water will evaporate and increase the humidity inside the oven.
3. Every 5-10 minutes we look at the contents of the oven: turn the skewers, as we do on the grill or fire. Pour over the released juice, or water, or wine. It’s easier to do this on a baking sheet: by turning the skewers, we simultaneously dip the meat into the juice at the bottom of the pan. We try to prevent the meat pieces from burning and drying out.
4. If we tried, then the kebab in the oven, the recipe for which we analyzed in detail, will turn out with a beautiful golden brown crust, juicy and even smelling a little like a fire!
5. Remove the skewers with meat from the oven, place them on a serving dish lined with green lettuce, decorate with vegetables and serve to the table to the enthusiastic screams of your family!
Bon appetit!
Homemade kebab in the oven on skewers
Ingredients
- - 1 kg + -
- — 3-4 medium sized heads + -
- Marinade - optional + -
- Bacon or smoked brisket— 200 g + -
Preparation
We offer you a very original recipe for kebab on skewers, which is baked in a glass jar! The meat in this version is very soft, flavorful and juicy!
1. Cut the pork (can be replaced with veal) into small pieces, peel the onions and cut into rings. Put it all in a bowl and mix with the marinade. Press everything down with a press and put the bowl in the refrigerator for several hours (min. 6-8 hours).
2. Cut the aromatic bacon into 1 cm thick slices. We string the marinated meat pieces onto wooden skewers, and place slices of bacon and onion rings between them.
3. Take two three-liter jars. The jars must be perfectly dry (otherwise they may crack). We place skewers with products strung on them into jars (vertically). Each jar holds 4-6 skewers. Cover the jars with foil and place in a cold oven. Bake at an oven temperature of 180 degrees for about one and a half hours.
I am glad to welcome you to my blog again, my dear guests. Spring is coming into its own more and more. The days are getting warmer. Summer is just around the corner. The summer season is already open. Many people try to leave the city on weekends and go into nature.
What is an indispensable attribute of any picnic? Of course, kebab, marinated in a delicious marinade and cooked on the grill. I already wrote to you how to cook it in my previous articles.
But what to do if it is not possible to leave the city or the weather is simply bad. And I really want tasty, juicy and soft meat on skewers. There is a way out! You can cook it at home, right in your kitchen, in the oven. And believe me, it will be no worse than cooked on coals.
Let me tell you today about kebab and delicious marinades, prepared so that the meat is juicy and soft, in the oven. And you won’t have to envy those lucky people who indulge in such delicious food at their dacha, or on a hike, or just on a picnic in the lap of nature. You will have equally delicious meat cooked at home.
You won’t believe it, but even recipes for cooking shish kebab in the oven can be so different, from the marinade to the cooking technique. But at the same time, there are common secrets that I will share with you now:
- It doesn’t matter what kind of meat you choose, the main thing is that it is fresh and chilled.
- To prevent wooden skewers from getting burnt in the oven, soak them in hot water for 20-30 minutes in advance.
- Cut the meat into not very large pieces, about 3-5 cm. You shouldn’t cut it very finely either, otherwise it will turn out overcooked and dry.
- Preheat the oven in advance, on average 230-250 degrees.
- To keep the meat juicy and soft, you should first keep it in the marinade for two or more hours. See recipes below.
- Onions are most often one of the main ingredients in meat brine. Its juice softens well, so when kneading it should be kneaded directly with your hands.
Well, now let's look at the preparation itself. There are many recipes, I have selected the most interesting ones, in my opinion.
Recipe for baking in a baking sleeve, on an onion bed
A very simple marinade recipe. You can choose any spices. We usually use paprika, coriander, ground dried garlic, ground black pepper, marjoram and red pepper for heat. Mix a pinch at a time and you will have a wonderful mixture of spices. You can also buy a ready-made mixture in the store.
Ingredients:
- Pork -2 kg
- Onions - 6-7 pcs.
- Sugar -0.5 teaspoon
- Salt - to taste
- Vinegar - 4 tablespoons
- Water - 0.5 cups
- Spices for barbecue
1. Cut the meat into small pieces and place in a dish. Salt and add spices. Stir everything.
2. Cut three onions into small cubes and mix thoroughly with the meat. Cover with film and leave for 2 hours.
3. Cut the remaining onions into rings, place in a separate dish and add water with vinegar and sugar. Knead it a little with your hands. Let it stand in the same way for 2 hours.
4. After this, place part of the onion rings into the baking sleeve. Place the meat on top of the onion and cover with a layer of the remaining onion, cut into rings. Tie the sleeve and place the baking sheet in the oven for about 1 hour 20 minutes. Preheat the oven to 200 degrees in advance.
My friends, look how it turned out. And the aroma that the meat gives off is simply amazing. Invite your family and friends to the table and eat this delicious dish.
Juicy kebab on skewers on a baking sheet
Ingredients:
- Pork neck – 1 kg
- Barbecue spices - 1.5 teaspoons
- Ground black pepper - to taste
- Onions - 3-4 pcs.
- Tomatoes in their own juice - 700 gr.
- Salt - 1 teaspoon
1. The first thing to do is cut the onion into rings. Place it in a bowl and remember with your hands.
2. Wash the pork and cut into portions. Place in another bowl, add salt, pepper, and other spices. Then mix with onions.
3. Then add the “zest” of this method - canned tomatoes in their own juice. Mash them and mix with the rest of the ingredients.
4. The resulting marinade can be left in the refrigerator for at least three hours, or overnight. Just cover with a lid or film on top.
5. Before putting the meat on the skewers, pour hot water over them for 15-20 minutes so that they do not burn in the oven. Then place the pork pieces on them and place them on a baking sheet. Add a little water to the bottom so that the released juice does not burn.
6. Place the baking sheet with meat in the oven at 200 degrees for 20 minutes. Then turn over and leave for another 10 minutes.
It turned out very tasty and juicy. By the way, you can put the skewers directly on a baking sheet on parchment paper, then there will be no need for water.
Cooking pork meat on the grill
Grilled kebab is also a very good option. It is no less tasty and no less aromatic than cooked on the grill. The meat can also be left in the marinade overnight or cooked after four hours.
Ingredients:
- Pork neck - 800 gr.
- Kefir – 300 ml
- Onion - 3 pcs.
- Salt - to taste
- Mixed peppers - to taste
1. Cut the neck into pieces approximately 4 cm. Then place in a deep bowl, add salt and a mixture of peppers. Mix thoroughly and pour in kefir, stirring again. Mix with your hands so the salt and spices are better distributed throughout the meat.
2. Cut the onion into rings and add to the meat, mix a little. Cover with film and refrigerate for at least 4 hours.
3. After this, put the pieces of meat on prepared wooden skewers, place on a wire rack and place in a preheated oven at 250 degrees. Place a baking tray covered with foil at the bottom to allow the juice to drain into it. Bake the meat on the grill for about 8-10 minutes. Then turn over and cook until done, about 10 minutes more. Make sure it doesn't dry out.
Serve it with sauce, vegetables and herbs and no one will stop you from enjoying juicy and tasty kebab at home.
Step-by-step recipe for cooking on skewers in a jar
And this kebab is made with vodka, and it should not be taken internally, but poured into the marinade. To prepare it, we will need two three-liter jars to put three skewers with meat in each.
Ingredients:
- Pork – 1 kg
- Onions - 4-5 pcs.
- Salt - 2 teaspoons
- Pepper - 2 teaspoons
- Sour cream 15% – 400 gr
- Vodka – 40 ml
- Bay leaf - 1 piece
- Rice - 200 gr
- Smoked lard - 200 gr
1. Cut the meat into portions. The onions should be cut into half rings.
2. Add pepper, salt to the onion, pour in vodka and sour cream. And mix everything well. Then put the meat there and stir again. Cover with a lid or film and refrigerate for about one hour.
3. Place the meat on skewers, lining it with pieces of lard. Place four pieces on each skewer. We will get about six skewers of 4 pieces each.
4. Pour 100-120 grams of rice into the bottom of the jars. The rice is necessary to protect the jar so that it does not burst and at the same time it will make a wonderful side dish. Place the onions from the marinade on top of the rice, halving each jar.
5. Place three skewers in each. If the ends stick out from the jar, simply break them off. Cover the neck tightly with foil and place in a cold (!) oven. Then turn on the oven at 220 degrees and leave our meat there for 1 hour 15 minutes.
6. Then turn off the oven and leave the jars in there for another 15 minutes. You can even open the oven a little. When you take out the jars and open the foil, do not put your hands in there, you can get burned. It is better to remove the skewers from there with tongs or a fork. The kebabs have acquired a golden hue and the aroma is simply magical. They just melt in your mouth and fall apart. Can be served with herbs and vegetables.
Recipe for roasting pork in the oven without skewers and without skewers, in foil
Here is a wonderful way of baking in foil, with the addition of “liquid smoke”. It gives the feeling that you have just taken the kebab off the grill. Highly recommend.
Ingredients:
- Neck - 600 gr.
- Onion - 2 pcs.
- Tomato paste - 2 teaspoons
- Vegetable oil - 2 teaspoons
- Salt, barbecue spices - to taste
- Adjika - to taste
- “Liquid smoke” - 2-3 drops
1. Cut the meat into portions of approximately 6-7 cm. Cut the onion into half rings and add to the meat. Add salt, add spices and mix thoroughly with your hands so that the onion softens a little and releases juice.
2. Then add tomato paste, vegetable oil, and adjika. Mix well and remember. Place in the refrigerator for 2-3 hours. After this, place the meat in foil, sprinkle with “liquid smoke” and connect the edges of the foil, covering it on top. Place on a baking sheet.
3. Preheat the oven to 200 degrees and place the pan with pork there for 30 minutes. After this, unfold the edges of the foil, reduce the oven to 180 degrees and leave for another 30 minutes. The result will be simply brilliant. Very juicy and soft meat, the aroma does not differ from cooking on the grill.
Video on how to cook pork shish kebab in the oven with pomegranate sauce up your sleeve
I found an excellent detailed video for you on YouTube. The meat is marinated using pomegranate sauce and the result is simply a special taste and aroma that will lick your fingers. Here you won’t need any skewers or skewers, everything is prepared in the oven. And no difficulties in cooking.
The only ingredients you need are pork neck, onion, salt, spices and pomegranate sauce, which can be bought at any store.
Even novice housewives can easily and simply prepare a wonderful dish using this recipe and please their man.
Homemade barbecue sauce
Agree that even the most juicy and aromatic meat without sauce will not be tasty enough. There will be a slight feeling of incompleteness of the dish. You can buy ready-made sauces in the store, but you can make your own. I believe that everything prepared with your own hands and with love will still taste better. Therefore, I want to offer you a very simple and quick recipe.
Ingredients:
- Ketchup - 200 gr.
- Cilantro - 1 bunch
- Dill - 2-3 sprigs
- Onion - 1/3 pcs
- Garlic - 2 cloves
- Salt and pepper - to taste.
1. Finely chop the greens and onions and place in a bowl, squeeze the garlic into it.
2. Add salt and pepper to taste, season with ketchup and stir. Then let it sit for 10-15 minutes and the sauce is ready.
Well, it seems like I covered all the possible ways to cook shish kebab at home in the oven. All you have to do is choose which one will be more convenient for you. Although, you can try them all, each has its own “zest”. Write in the comments which recipe you liked best.
And I'm done for today. I would like to wish you that everything turns out very tasty and that you are not left dissatisfied. Come see me again. Goodbye!
Subtleties of cooking shish kebab in the oven, recipes in several versionsEveryone loves meat dishes! There are a great many ways to cook meat, and each of them has its own secrets, depending on the type and quality of the raw materials. Let's look at the intricacies of cooking shish kebab in the oven, recipes in several versions, and try to bring the quality of this dish closer to perfection. Of course, cooking your favorite dish in your own kitchen cannot compare with cooking over a fire, but this will be the only drawback!
Conditions for juicy homemade kebab in the oven
Good meat
The meat should be fresh (not frozen), without tendons, with small layers of fat. Classic barbecue requires, of course, lamb, but pork remains the most popular. Whatever type of meat you choose, keep this nuance in mind: the older the animal, the darker and denser the meat, and the tougher the kebab will be.
Successful marinade
A high-quality and thoughtful, moderately sour marinade is the key to success! There are dozens of recipes for marinades, and every lover of picnics or homemade kebabs in the oven has his own secrets for preparing marinade. Marinade is always creativity and luck!
Temperature and cooking time
This condition is no less important for obtaining brilliant fried meat. You won't object, will you? Before you make a kebab in the oven from a certain type of meat, you need to choose the optimal temperature regime.
* Cook's Tips:
— To prevent the kebab from drying out in the oven, choose meat with thin layers of fat. In this case, the meat pieces will remain tender and juicy.
— The oven imitates the heat of a fire, and therefore we must warm it up well. Then a crust will immediately form on the surface of the meat, which will prevent the evaporation of meat juice.
— Just like with kebabs in nature, the skewers need to be turned over, poured with marinade and the juice that has been released, and monitor the temperature.
How to cook shish kebab in the oven
Any kebab starts with a marinade. Therefore, first we will prepare the marinade. The most classic option is based on vinegar and water, but we will give you several more options for the most popular marinades.
Classic marinade recipe:
- Salt - 1 tsp.
- Freshly ground black pepper - half a tsp.
- Vinegar 9% - 3 tbsp.
- Purified or boiled water - 500 ml
Preparation of the marinade solution involves simply stirring the ingredients until the salt dissolves.
The classic marinade recipe is also often based on lemon juice instead of vinegar. In this case, we take a little less water (1 glass) and the juice of half or a whole lemon.
An excellent and very unusual marinade is obtained if wine vinegar is used instead of ordinary vinegar - preferably red. The aroma of barbecue hits you hard! We recommend!
Mayonnaise based marinade:
- Mayonnaise - 3 tbsp.
- Salt - half a tsp.
- Pepper - to taste
- Spicy herbs - according to preference
- Lemon juice - 2 tbsp.
Sour cream based marinade:
- Sour cream - 4 tbsp.
- French mustard with grains - 1 tbsp.
- Lemon juice - 1 tbsp.
- Salt - half a tsp.
- Freshly ground pepper - to taste
Pork shish kebab is easy to prepare in the oven, but requires your constant supervision.
1. Take pork (up to 1 kg), cut into pieces 4-5 cm in size. Peel several small onions, cut them into rings 5 mm thick. Place everything in a deep bowl, add the marinade, mix thoroughly, cover with a plate of smaller diameter than the dish, and press down with pressure. Leave for at least 8 hours (in the refrigerator), or preferably for a day.
2. Turn on the oven and heat it to 250 degrees. Line a baking sheet with foil. We string pieces of pork onto short skewers, alternating them with onion rings.
Place the kebabs on a baking sheet and place in the oven. Fry for 25-30 minutes.
* Cook's advice:
To ensure air humidity in the oven, place a metal bowl (or frying pan) with water on the bottom. The water will evaporate and increase the humidity inside the oven.
3. Every 5-10 minutes we look at the contents of the oven: turn the skewers, as we do on the grill or fire. Pour over the released juice, or water, or wine. It’s easier to do this on a baking sheet: by turning the skewers, we simultaneously dip the meat into the juice at the bottom of the pan. We try to prevent the meat pieces from burning and drying out.
4. If we tried, then the kebab in the oven, the recipe for which we analyzed in detail, will turn out with a beautiful golden brown crust, juicy and even smelling a little like a fire!
5. Remove the skewers with meat from the oven, place them on a serving dish lined with green lettuce, decorate with vegetables and serve to the table to the enthusiastic screams of your family!
Bon appetit!
Homemade kebab in the oven on skewers
Ingredients
- Pork (neck) - 1 kg +
- Bulb onions - 3-4 medium sized heads+
- Marinade - optional +
- Bacon or smoked brisket— 200 g +
Preparation
We offer you a very original recipe for kebab on skewers, which is baked in a glass jar! The meat in this version is very soft, flavorful and juicy!
1. Cut the pork (can be replaced with veal) into small pieces, peel the onions and cut into rings. Put it all in a bowl and mix with the marinade. Press everything down with a press and put the bowl in the refrigerator for several hours (min. 6-8 hours).
2. Cut the aromatic bacon into 1 cm thick slices. We string the marinated meat pieces onto wooden skewers, and place slices of bacon and onion rings between them.
3. Take two three-liter jars. The jars must be perfectly dry (otherwise they may crack). We place skewers with products strung on them into jars (vertically). Each jar holds 4-6 skewers. Cover the jars with foil and place in a cold oven. Bake at an oven temperature of 180 degrees for about one and a half hours.
4. At the end of baking, turn off the heat, but do not open the oven - the jars may crack due to a sharp temperature change. Let's wait 20 minutes, cultivating patience!
5. Remove homemade kebabs from the oven and jars. The aroma is so hard to stand on your feet! Rather, put it on plates and enjoy the juicy and incredibly tasty meat - with a crust on the outside and very soft on the inside! Bon appetit!
by Notes of the Wild MistressOf course, nothing compares to barbecue cooked on the grill. However, if you can’t go on a picnic, then I suggest making a foray onto the balcony and cooking pork kebab in the oven. If you don’t have experience cooking shish kebab in the oven, don’t be alarmed; the recipe is practically no different from the recipe for any other kebab.
But, if you have never cooked shish kebab, then I will give you tips that will help you make it appetizing and tasty. First, the meat must be fresh and have thin streaks of fat. Secondly, marinate it for at least 2 hours. Thirdly, when cooking, turn the skewers over every 7 minutes and pour the marinade or water over the meat. Even if you cook shish kebab in the oven, you should definitely do this. Fourthly, the shish kebab should be cooked in a preheated oven at high heat of about 250°C and no more than 20-25 minutes, so as not to dry it out. By observing all these subtleties, you will always get excellent kebab.
Products: 500 grams of pork neck, four onions, one lemon, 5 bay leaves, 0.5 teaspoon of nutmeg, salt and black pepper to taste, 4-5 tablespoons of vinegar (6-9%).
Cooking pork kebab in the oven
Wash the meat, remove the films and cut into pieces about 5 cm.
Place all the meat in the pan in which you will marinate it.
Peel the onion and cut into large rings about 1 cm.
Add the onion to the pan, squeeze the juice from half a lemon and pour in the vinegar.
Season the meat with salt and ground black pepper. Place bay leaf.
Mix everything well.
Cover the pan with a lid or wrap in cling film and let the pork marinate for at least 2 hours.
After this time, string the meat, alternating it with onions, onto wooden skewers, which place on a baking sheet. Choose a baking tray so that the meat on the skewers does not touch the bottom.
When you hear the word “kebab,” you immediately think of a fire. But what to do if you can’t go out into nature, but you really want barbecue? Yes, just cook pork shish kebab in the oven. Of course, we won’t get the smoky taste from smoldering coals. But by properly marinating the meat and placing it under the grill, we will achieve very good results. Cooking barbecue is traditionally considered a male activity. Therefore, I decided to hide behind the broad back of culinary blogger Andrei Bugaisky and make a marinade for shish kebab according to his recipe. I am sure that in this case no unpleasant surprises await me - Andrey’s culinary advice is thorough and highly reliable. So let's get started.
Ingredients:
- 1.5 kg pork (choose to your taste, I had the neck),
- 4 tbsp. spoons of vegetable oil,
- 1 large lemon
- 2 tbsp. tablespoons of soy sauce (can be replaced with 2/3 tablespoon of salt),
- 1 teaspoon black peppercorns,
- 1/3 tbsp. spoons of mustard (I use spicy Dijon),
- 2 onions
How to cook shish kebab in the oven
Shish kebab, even if it is made in the oven at home, cannot be called a quick dish, because the meat for it is pre-marinated for 24 hours. This point must be taken into account so that it does not turn out that the meat has been marinated, but there is nothing else to eat today :) Therefore, it is advisable to prepare meat for barbecue on a full stomach.
Cut the pork into cubes approximately 2.5 by 2.5 cm. Cut the onion into large half rings. Mix the meat and onion with your hands, squeezing harder so that the onion releases juice.
How to make marinade for barbecue
Pour the oil into a small bowl. Cut the lemon in half and squeeze out all the juice with a tablespoon (you will get quite a lot of it). Add salt or soy sauce, mustard. Grind the pepper in a mortar. Pour into the marinade. Andrey advises making the marinade in a jar with a well-sealed lid so that you can shake the sauce in it to form a suspension. But we'll make do with regular mixing.
Pour the marinade into the pork. Mix everything thoroughly with your hands again. Cover with a saucer. We got quite a lot of marinade, so with a little pressure it protrudes above the edges of the saucer. If you have less marinade, then place something heavy on the saucer. Just in case, I put a not very heavy jar of mustard. We need the meat to be completely immersed in the marinade.
Now about time. It is believed that the meat needs about a day to marinate properly. The kebab, ready for frying, completely absorbs the marinade. This meat can be stored for about a week.
Frying shish kebab in the oven
For barbecue in the oven, sharply sharpened bamboo skewers are usually used. They must first be soaked in water so that they become moist enough and do not burn in the oven.
Thread the meat onto skewers quite tightly. If we come across onions, we get rid of them - they only served as a seasoning in the marinade and we won’t need them anymore.
Place the kebab on the grill. We place the grill on a deep baking sheet, into which excess fat will drain.
You can fry the kebabs in the oven using the “Grill” mode so that they turn out “smoky.” But then you need to constantly monitor them and turn them over often so that they don’t burn. I fried kebabs on normal heat at 200 degrees. And half an hour later everything was ready. I didn't even have to turn it over.
The kebabs turned out to be very juicy, soft, evenly fried and, judging by the pleasure with which my husband ate them, very tasty.
And nothing complicated :)
Bon appetit!