If, for various reasons, it is not possible to cook a barbecue in the yard (for example, in winter, when it is too cold outside and you cannot stay in the cold for a long time), alternative options are considered. Among them is the use of glass containers of different sizes. Thanks to this technology, the kebab in the jar becomes even more delicious.
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Cooking features
It must be understood that cooking in the oven will not provide exactly the same flavor as on the grill. If it is important to get meat with a smoke smell, special additives (liquid smoke) are used. But the taste qualities of the product cooked in the oven are excellent, despite the fact that they differ somewhat from the properties of real barbecue. For this reason, you can refuse to use chemicals. The smoked aroma, albeit weak, the meat acquires if, when pricked on skewers, alternate with pieces of bacon. In this case, the finished product is fried more strongly, resulting in a crust.
It is necessary to choose meat; pork or beef is used to cook barbecue in a jar. Both options are fine to get the desired result. They differ in taste, so the choice is made based on personal preference. Pay attention to the fat content of the meat. If you wish, you can choose the leanest pork or beef, only in this case the finished product will be dry. Lard, which is added to improve the taste of the meat, will make the kebab more juicy. But it is better to use moderately fatty meat. Pork with layers of fat is most suitable for this purpose.
Recipe, step by step cooking
Prepare products:
- meat - up to 700 g;
- onions - 2 pcs.;
- lemon juice - 1 tsp l .;
- ground pepper - 1 tsp; l .;
- paprika - 1 tsp l .;
- mayonnaise - 2 tbsp. l .;
- soy sauce - 1 tbsp l.
Salt is added to taste.
Step-by-step preparation of barbecue in a jar according to the recipe:
- Preparing meat. Considering that the shish kebab will be cooked in the oven and not on the grill, it is recommended to cut the pork / beef into smaller pieces.
- Salt, pepper, mayonnaise and lemon juice are added.
- Stir the meat.
- The rest of the ingredients are added: paprika, soy sauce. And you need to take into account the composition of the latter of the components. So, if the soy sauce contains salt, it is allowed not to salt the pork / beef at the stage of its preparation. It is also possible to simply add 2 times less salt - it depends on taste preferences.
- The meat is mixed again, but now it is important to check that the spices and sauces are evenly distributed over all the pieces. As a result, the taste of the dish will improve. Marinate pork / beef for 2 hours. The main indicator of readiness for baking is a rich brown color.
- While the meat is being cooked, the onion is chopped. To make the kebab look like a real one (on the grill), rings should turn out.
- A jar is prepared (with a volume of 1-2 liters). It is better not to use small containers (0.5 l), since the kebab skewers will not fit in them, they will protrude above the upper edge. Most often they use a container of 1 liter, it will easily fit into any oven. If you plan to make a lot of kebabs at once, take a 3 liter jar. In this case, the volume of the oven must be taken into account.
- Pork / beef, onion and bacon are strung alternately on wooden skewers (if it was nevertheless decided to use it).
- Skewers are placed in the container (set vertically).
- Cover the neck with foil.
- The jar is placed in a cold oven, but not on the lower rack, but on a baking sheet.
- The recommended cooking temperature is within + 180 ° С.
- The duration of the barbecue is 60 minutes. The countdown starts from the moment when fat begins to stand out in the bottom of the can. You can focus not only on the duration of the cooking period. Other signs are also taken into account: the meat softens, the onion becomes transparent.
After the kebab is cooked, it is removed from the jar. Before serving, the meat is poured with juice and fat (the liquid flows down to the bottom of the jar).
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