Beef is a meat that requires attention; if cooked incorrectly, the kebab from it turns out tough and tasteless.
First you need to choose beef for the kebab:
- chilled meat, frozen after frying is tougher and drier
- At least 3 hours must pass after slaughter; fresh meat is not suitable
- use the inside of the hind leg and the fatty tenderloin, rump
A real man's beef kebab, juicy and tasty, can be cooked not only over coals, but also at home, namely in the oven.
We offer 2 recipes with different marinades and cooking methods. There will be a video to illustrate the process.
Ingredients:
- beef tenderloin - 1 kg
- dry red wine - 250 ml
- large onion - 5 pcs.
- thyme - sprig
- pepper and salt
Cooking beef shish kebab in the oven:
1. Sprinkle the meat cut into portions with pepper, salt, thyme and leave for 15 minutes.
2. Pour wine, place peeled onion, cut into rings, on top. Press down and marinate in the refrigerator for 8-10 hours.
3. Thread onto skewers, alternating with onion rings. Bake on the oven rack for 30 minutes, turning occasionally.
Recipe for beef shish kebab in mineral water video
Ingredients:
- beef 1 kg (pulp)
- mineral water
- spices for barbecue
- vegetable oil - 3 tbsp. spoons
- vinegar
- skewers
How to cook shish kebab in the oven in a mineral water marinade
An interesting video with all the secrets of how to fry beef kebab using the oven.
Lovers of meat dishes may 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 skills. 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, 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!
Few people like beef shashlik, undeservedly considering this meat to be tough and unsuitable for grilling over coals. Indeed, traditionally kebab is made from lamb; in our country, the use of pork is common. Seafood lovers make aromatic shish kebab from red fish and even chicken is often used for this dish. Beef can hardly be called tender meat. But to prepare a tender, juicy and aromatic dish, it is enough to take into account just a few nuances.
Firstly, you should definitely use a marinade. All marinades for meat are conventionally divided into two groups. The first includes marinades, which imbue the meat with the desired taste and aroma. For example, it is enough to sprinkle pork with spices and marinate in sparkling water, and the kebab will turn out excellent, but this will not be enough for beef. The second group is marinades that can soften meat and soak it with spices in a short period of time. They usually contain vinegar, lemon juice, and wine in high concentrations. These are the ones that are suitable for beef.
Secondly, choose the right meat. The shoulder and neck will take longer to cook and will take much longer to marinate. The ideal meat is marbled beef - meat with the finest streaks of fat. To obtain it, animals are raised using a special technology. But such beef is very expensive. For barbecue, a more affordable tenderloin is well suited - the most tender part of the animal carcass.
Thirdly, the meat should not be fried over a fire, but rather baked over coals. That is, any contact of beef with fire should be excluded, as this will lead to drying out of the meat. This, of course, does not apply to those cases when the kebab is cooked in the oven or in a frying pan.
Take these nuances into account and you can easily prepare delicious beef kebab.
A simple shish kebab recipe that cooks very quickly in the oven. This meat will satisfy even the most sophisticated taste. Marinate the beef for at least an hour, but it is better to leave the meat in the refrigerator overnight. As a marinade you can use soy sauce, mustard, lemon juice, adjika. Choose spices to taste.
Ingredients:
- Beef - 1 kg;
- Tomato - 4 pcs.;
- Bulgarian pepper of different colors - 3 pcs.;
- Red wine - 250 ml;
- Onions - 5 pcs.;
- Thyme - sprig;
- Pepper, spices to taste, salt.
Cooking method:
- Cut the meat into large pieces, the onion into rings.
- Place the prepared beef in a separate bowl, season with pepper, spices, salt, and add onion rings. Pour wine over the ingredients and leave to marinate for several hours.
- Cut the washed tomatoes and peppers into thick slices.
- Thread the beef onto wooden skewers, alternating with pepper, tomato, and onion.
- Place on a wire rack and fry in the oven (200 0 C) until the meat is completely cooked. Turn the skewers periodically during frying.
Interesting from the network
Kefir marinade is ideal for beef. This fermented milk product, unlike lemon and vinegar, does not dry out the meat, but softens it, making the kebab tender, soft and juicy. Soy sauce gives beef a spicy taste and unusual aroma. In principle, any meat is suitable for marinating in kefir, and you can safely use pork or chicken.
Ingredients:
- Beef tenderloin - 2 kg;
- Onion - 1 pc.;
- Kefir - 500 ml;
- Soy sauce - 4 tbsp;
- Seasonings (a mixture of peppers, marjoram, chili, herbs);
- Salt.
Cooking method:
- We wash the beef, dry it, and cut it into large pieces.
- Peel the onion and cut into small cubes.
- Pour kefir into a separate container, add spices, add chopped onion. Mix all ingredients well, add soy sauce.
- Place the meat in the marinade. Leave to marinate for several hours with the lid closed.
- Grill the shish kebab over hot coals on the grill. If you skewer the meat on wooden skewers, you can fry the kebab in the oven.
- Serve the finished meat with herbs and tomato sauce.
This marinade softens the beef and imbues it with the aromas of spices - as a result, the kebab acquires an incredible taste. Choose quality wine with a pleasant aroma. It is advisable to leave the meat in a cold place under pressure for 2-3 hours. Pay special attention to the container in which the beef will be marinated. Wooden and aluminum bowls are completely unsuitable for this; they will completely ruin the taste of the meat. Choose clay or glass containers.
Ingredients:
- Red table wine - 1 tbsp.;
- Wine vinegar - 2 tbsp;
- Dry mustard - ¼ tsp;
- Onions - 1 pc.;
- Bay leaf - 2 pcs.;
- Cloves - ½ tsp;
- Sugar to taste;
- Rosemary - 1 tsp;
- Spices to taste.
Cooking method:
- Mix wine vinegar with wine, add mustard and sugar, mix.
- Cut the onion into rings, place it in the bottom of the pan, fill it with the wine mixture, add bay leaf, rosemary, and cloves. Bring to a boil and cool.
- Pour the prepared marinade over the prepared meat, add spices to taste and leave in the cold for several hours.
Now you know how to cook beef kebab according to a recipe with a photo. Bon appetit!
Beef shish kebab is not prepared very often. Even experienced chefs often fear that the meat will turn out tough and lose its flavor. Of course, if the meat is not prepared correctly, even tender pieces of fresh beef will become rubbery after frying. To prevent this from happening, pay attention to the useful advice of experienced chefs who know well how to deliciously cook beef kebab:
- Wooden skewers should be soaked in cold water before cooking kebabs. This will prevent them from burning during the frying process.
- The marinade should be done immediately before cooking the meat. It should not be stored.
- If table vinegar is used for the marinade, then it must be diluted with cold water (take two parts of water for one part of vinegar). You should not pour vinegar directly onto the meat, this will lead to uneven processing of the meat and some pieces of kebab may turn out too sour.
- Beef for shish kebab should be cut into even pieces, shaped like a parallelepiped. Their size should be no smaller than a matchbox. The meat needs to be cut with a very sharp knife or even sharpened before preparing the kebab. This way the pieces will turn out even and the structure of the meat will not be damaged.
- Do not keep the meat in the marinade for too long: the kebab will acquire a sour taste and lose its original aroma. It is advisable to marinate meat for no more than 15 hours, the optimal time is 3-8 hours.
