Delicious kebab in a can - even better than on the grill

To prepare delicious juicy meat, it is not necessary to go out to the site, light up the grill. You can, if you wish, cook an equally appetizing kebab in an ordinary glass jar, even in the winter season or in the absence of a summer cottage.

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A few important tips

When cooking meat in the oven, it will not be possible to obtain the characteristic aroma identical to using the barbecue. To obtain the smell of burning coals, liquid smoke is often used, but if you wish, you can refuse chemical additives, since if the whole process is carried out correctly, the meat in the can acquires an excellent taste that does not require improvements.

You can give the meat a light touch of smoked meat if you sandwich it on skewers with pieces of bacon, which contributes to better frying of the product with the formation of an appetizing crust.

You can use beef or pork, focusing on your own preferences when choosing the fat content of the product. It should be borne in mind that lean meat in finished form acquires a dry structure. For juiciness, it is recommended to add lard to it. Moderately fatty meats, such as pork with layers of bacon, are considered the best for shashlik cooked in a jar.

Step by step cooking

The algorithm that allows you to get a fragrant shish kebab in a conventional oven using a 1-3-liter glass jar is not complicated. The meat should be strung on wooden skewers, which correspond in length to the height of the container. It is recommended to immerse the skewers in cold water for 30 minutes before use.

It is not recommended to use jars with a volume of 0.5-0.7 liters, since the skewers do not fit in them. For the oven, it is more convenient to take 1-liter containers, but if the volume allows, then you can use 2-3-liter jars, in which you can immediately cook enough kebabs for the whole family.

Ingredients:

• meat - ≈ 0.7 kg;
• medium-sized onions - 2 pcs.;
• ground black pepper, paprika, fresh lemon juice - 1 tsp each l .;
• soy sauce - 1 tbsp l .;
• mayonnaise - 2 tbsp. l .;

• use salt to taste;
• lard is taken when it is necessary to improve the juiciness of meat - ≈ 200 g.

Preparation:

1. Cut the meat into medium pieces no more than 5 cm wide so that it bakes well in the oven.
2. Transfer the meat to an enamel or earthenware bowl. Pour in salt and pepper, pour in lemon juice and add mayonnaise. And then all the ingredients are mixed.
3. Paprika is introduced. Soy sauce is poured in last, paying attention to its composition. If it contains salt, then additional salting may not be required for meat. Add a little salt if necessary. It all depends on taste preferences.
4. Mix the workpiece again, making sure that all the ingredients are evenly distributed over the meat pieces.
5. Send the mixture to the refrigerator for 2 hours. The readiness of the meat for baking is determined by the rich brown shade of the marinade.
6. Peel the bulbs and chop them into rings. If you decide to use bacon, then cut it into narrow plates.
7. Stringed meat, onion, bacon on pre-soaked skewers alternately (provided that it is decided to use it) and set vertically in a jar. A little marinade can be poured into the bottom along with onions.
8. The neck is closed with a sheet of foil, making several holes in it with a toothpick.
9. Place the jar on a baking sheet and place in a cold oven.
10. Shish kebabs are cooked at 180 ° C for 60 minutes. The time is counted from the moment the fat is released at the bottom of the container.

If you want to get a crispy brown crust, then 10 minutes before the end of the cooking period, the foil is removed. Remove the container from the oven only after it has cooled to a warm state. The kebab is laid out on plates and poured over with the juice accumulated in the container.

There is no need to despair if you cannot enjoy the taste of barbecue cooked on the grill. You can easily cook juicy meat on skewers in the oven at home using an ordinary glass jar.

Do you cook shish kebab in a jar?

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