If the weather prevented you from frying shish kebab in the open air, do not despair prematurely! We will tell you how to make a shish kebab in the oven, in an ordinary three-liter jar. This is not difficult at all, but the meat is incredibly juicy and tasty.
Shashlik recipe in a can in the oven
Ingredients:
- Pork pulp - 985 g;
- bulb - 2 pieces;
- olive oil - 25 ml;
- mayonnaise - 30 ml;
- garlic - 2 cloves;
- fresh herbs - 15 g;
- spices ;
- lemon peel - to taste;
- liquid smoke - 1 tsp.
Preparation
The meat is washed, dried and shredded in small pieces. We put the pork into a pan, add the onion, chopped into half rings and mix. Next, put the mayonnaise, squeeze several cloves of garlic through the press, throw the chopped fresh greens, grind the lemon zest, pour olive oil and season with spices. We mix everything thoroughly with hands and marinate meat for 2 hours. Further on to the bottom of the jar we spread a little liquid smoke, throw the meat pieces and cover the top with a foil folded several times. We put the workpiece in a cold oven, and then heat it to 195 degrees. After 20 minutes, heat up to 260 degrees and bake shashlik for about an hour.
Shish kebab in the oven in the jar of skewers
Ingredients:
- Pork flesh - 985 g;
- bacon - 255 g;
- water - 105 ml;
- bulb - 2 pieces;
- lemon - 25 g;
- spice.
Preparation
We chop the meat into pieces, put it into a deep dish, season it with spices, pour juice from a lemon and sprinkle it with onions, chopped rings. Then add a little water, mix and marinate the meat for 45 minutes. Without losing time, cut the bacon into pieces, and then string it, alternating with slices of meat, on the skewers. At the bottom of the pot we spread the remaining onion after marinating and put the workpieces with shish kebab. Top with foil and put the design in a cold oven. Then turn on the heat by 200 degrees and bake the shish kebab for 65 minutes until cooked.
Chicken shish kebab in a can in the oven
Ingredients:
- chicken fillet - 505 g;
- mayonnaise - to taste;
- garlic - 3 cloves;
- spice.
Preparation
Meat chopped pieces, salted, squeezed through the press peeled garlic and dressed with mayonnaise. Thoroughly mix everything and let the chicken marinate for 45 minutes. Then we put each slice on bamboo sticks and fry the meat in a dry frying pan until golden brown. Now take a 3-liter dry jar, put the sticks with meat vertically, top wrap the neck with foil and put the design in a cold oven. Then we light it, we set 170 degrees first, and after 15 minutes we increase it to 200 degrees and bake the shish kebab to a ruddy color.
Shish kebab in a pork oven in a jar
Ingredients:
- pork (pulp) - 415 g;
- onion - 155 g;
- spice;
- Smoked bacon - 145 g;
- Dried thyme - 1 teaspoon;
- red currant - 25 g;
- fragrant herbs;
- blackberry - 20 g;
- water - 55 ml.
For marinade:
- sour cream - 155 ml;
- mustard - 2 teaspoons;
- ground paprika - pinch;
- garlic - 2 cloves;
- Ground coriander - pinch;
- pomegranate juice - 105 ml;
- ginger ground - to the taste;
- lemon juice - 1 teaspoon;
- spice.
Preparation
Meat is processed, cut into small portions, seasoned with spices and sprinkled with aromatic herbs. For marinade we mix mustard, sour cream, we squeeze through garlic press, we add pomegranate and lemon juice, we throw all spices. We lower the pieces of pork, mix it, tighten it from above
Bulbs are cleaned and shredded in large rings. Smoked brisket cut into large pieces. On skewers, alternating, we put onion rings and pieces of pork. At the end, we puncture a piece of brisket. At the bottom of a clean three-liter jar we throw currants and blackberries. Pour the water, lay out the skewers with meat and cover the neck with foil. We put the construction on a baking sheet and send it to a cold oven. Then turn it on 220 degrees and bake shish kebab for about an hour.