Few will refuse a tasty, fragrant shish kebab. However, more often than not the weather does not spoil us the opportunity to get out on the nature, or the work does not let go, even day after day, many seem an unacceptable luxury. There is a way out - prepare a shish kebab at home, bake the meat in the oven in the jar. If you think that you will get ordinary baked meat, then you are mistaken. Gentle, fragrant, as if the shish kebab just taken off the brazier can be cooked in the oven: in a jar, on skewers, the meat will turn out to be incredibly delicious.
A few tricks in the piggy bank
There are several common points, and we will discuss them at once.
First , meat for domestic shish kebab is cut into small pieces, so a chicken breast, pork tenderloin, ham will do. But the neck, in which a lot of fat, is less suitable in this case.
Secondly , the meat should be very fresh and only from young animals, since the cooking time is less, and the temperature in the oven is lower than over the coals in the grill.
Third - for the domestic option choose a fairly lean meat, so that the shish kebab in a three-liter jar in the oven will turn out juicy and gentle, if between slices of meat strung skewers pieces of bacon or brisket.
Fourth - we choose the bank no less carefully: on it, in no case should there be chips or glass defects (bubbles, cracks), as follows my washing it, using baking soda, and rinse very well. The pot should be dry when placed in an oven, otherwise it can crack, so carefully wipe it or wait until it completely dries.
The fifth - wooden skewers before you string them on meat, you need to soak in water for at least an hour, or better - leave for the night.
Well, the sixth one is a marinade for shish kebab. There are an incredible amount of meat pre-treatment options, use the one you like best.
Additional advice: some advise adding liquid smoke to the kebab with a shish kebab - ostensibly this will give the meat a specific flavor of the fire. For our body, carcinogens that are absorbed into the meat are extremely harmful, but it's up to you what is more important: a pleasant aroma or health, your and your loved ones.
The option is almost classical
The shish kebab in the oven from pork in the bank is prepared according to the same technology, but the time for baking will, of course, take a little more - about an hour. Another important point - the pickle should be slightly more difficult to soften the meat then you will get a delicious shish kebab in the can in the oven, we offer a recipe from meat from the sternum - an entrekotnoy slice.
Ingredients:
- pork entrecote in one piece pitted - 1.5 kg;
- soy sauce - 4 tbsp. spoons;
- salt - 1 teaspoon;
- a mixture of condiments and spices for shish kebab - 1 teaspoon;
- mineral sparkling water - 2 cups;
- bulbs of medium size - 3 pcs .;
- bacon - 200 g.
Preparation
Pork washing, cut with convenient to eat slices, dried and laid in layers in a glass jar. Each layer of meat is poured with salt and spices, shifted with onion rings. You can add a little garlic, but this is completely optional. Mix the mineral water with soy sauce and fill this mixture with our meat. We are waiting for a couple of hours and take up the skewers. String alternately - pieces of pork and slices of bacon. Preparing a pork shish kebab in a can in the oven does not differ from the previous version: we lay the skewers in a jar, close the neck, wipe it dry, put it in a cold oven and turn on the gas. We cook a shish kebab from pork an hour, we serve and enjoy the rest.
Shish kebab from chicken breast
Of course, the most delicate shish kebab will come from chicken meat, and it will take much less time to cook it. Chicken shish kebab in the can in the oven is only about half an hour, this is an excellent option even for the evening of the working day.
Ingredients:
- fillet (boneless breast) of a large chicken - 1.5 kg;
- small bulb - 2 pcs .;
- salt - 2 pinch;
- Spices (any mixture for shish kebab or grill without glutamate) - to taste;
- brisket pork (better smoked) - 200 g;
- coriander, parsley, dill - 5-6 branches;
- white dry table wine - 150-170 ml.
Preparation
The fillet is washed, dried using paper towels, cut into pieces the size of a walnut,
Now tell you how to cook a shish kebab in a can in the oven. On the soaked skewers string the pieces of meat alternately with thin slices of brisket, set the skewers in a three-liter jar (it's more convenient to do this if the jar is put on its side), then wrap the neck with a foil lid. We send the dried jar to the cold oven, turn it on 200 degrees and wait for our half an hour. Ready-made shish kebab is served with vegetables and fresh herbs.