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Barbecue in the sleeve in the oven

Oven-Baked Shish Kebab in a Roasting Bag

The flavor is every bit as good as kebab grilled over an open fire! When grilling season hasn't arrived yet but you're craving shish kebab, there's no need to hold out for warmer weather. You can make it right at home in the oven, using a roasting bag — and the meat tastes just like the real thing.

Maria

Recipe author

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Composition / ingredients

Servings:

Pork

600

Onion

400

Orange (or 1 lemon)

0.5

Dry kebab seasoning (for kebab)

Tomato paste

Vinegar

Sugar

Salt

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 9 g

Fats 42 % 11 g

Carbohydrates 23 % 6 g

153 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make shish kebab in a roasting bag in the oven? Gather your ingredients. You'll need: 600 g (about 1 1/3 lb) pork; 400 g (about 14 oz) onion; 1/2 orange; 2 tbsp dry kebab seasoning; 2 tbsp tomato paste; 2 tbsp distilled white vinegar; 1 tsp sugar; 1/2 tsp salt.
Step 2:

Cut the orange into wedges. Mine was very small, so I used the whole thing. You can swap in a lemon if you prefer.
Step 3:

Peel the onion and slice it into half-rings. Scrunch the onion with your hands to release its juices.
Step 4:

Rinse the pork, pat it dry, and cut it into medium serving-size chunks.
Step 5:

Put the pork, orange (or lemon), a handful of the sliced onion, the tomato paste, and the kebab seasoning in a bowl. Mix everything together well. Let the meat marinate for 1 hour at room temperature.
Step 6:

Pour boiling water over the remaining onion and let it sit for 10 minutes, then drain. Add the vinegar, sugar, and salt to the onion. Stir and let it marinate for 40 to 50 minutes.
Step 7:

Tie off one end of the roasting bag. Spread the pickled onion across the bottom in an even layer.
Step 8:

Arrange the marinated meat, along with its onion and orange, over the top.
Step 9:

Tie off the other end of the bag. Poke a few holes in the top with a knife or scissors to let steam escape.
Step 10:

Bake the kebab in an oven preheated to 400°F (200°C) for about 50 minutes. Then slit the bag open across the top, fold it back, and bake the meat another 10 minutes or so until it browns.
Step 11:

If you like, thread the finished meat onto skewers before serving. Enjoy!

They say real shish kebab can only be made over live coals — and it's true — but that doesn't stop resourceful cooks from making an at-home version that comes remarkably close in taste and aroma, using nothing more than a roasting bag. The bag traps the meat's juices, so the kebab stays moist. If you want it to taste even more like the real thing, add a few drops of liquid smoke. Pork neck or shoulder is best for kebab — it has plenty of meat plus streaks of fat that keep it juicy and prevent it from drying out.
Keep in mind that every oven is different, so your temperature and cooking time may vary a little from what's given here. Get to know your own oven for the best results with any baked dish.
Since everyone's tolerance for salt, sweetness, heat, and acidity is different, always season to your own taste. If you're using a spice for the first time, go easy — some, like chili pepper, are easy to overdo.