Shish kebab in the jar

Despite the fact that warming is not far off, the weather so far does not often please us with sunny days, just designed to relax with your family in the countryside and cook a delicious shish-kebab. However, despair is not necessary, because there is one domestic cunning, which allows you to make a juicy and fragrant shish kebab in your own oven with a simple three-liter can. It's about this culinary lifhake that we'll talk in the recipes next.

Shish kebab in a jar - an unusual recipe

Ingredients:

Preparation

After cleaning beef fillet from the films, cut it into cubes with a side of 2.5-3 cm. Each of these cubes is dried with a paper towel and put in a glass or ceramic bowl. Whisk the butter with lemon juice (or natural vinegar) in a smooth emulsion. Pass garlic through the press, and laurel with your hands. Prepared ingredients mix with the oil-lemon base, add the greens of dill and a good pinch of sea salt. Combine the beef with the resulting marinade, cover the dishes with meat and leave in the refrigerator for 6-12 hours.

Half an hour before cooking shish kebab in the bank, soak the wooden skewers in the water so that they suddenly do not catch fire in the oven. Cut the peppers and onions, and string the vegetables onto the skewers in turns with the meat. Part of the remaining marinade grease the shish kebab outside, place the skewers in a cold jar and place in a cold oven. The last moment is extremely important when it comes to preparing a shish kebab in a can in the oven: it can burst in a heated oven, just like a can quickly extracted immediately after the cooking is completed, that's why the bank is gradually warmed up to 220 ° С directly in the oven, minutes, and then another 10 minutes after holding the shish kebab in the oven with the door open. The first 20 minutes of cooking the neck of the jar should be covered with foil, but after a period of time, the foil can be removed to evaporate excess moisture, and the meat is browned.

Especially adventurous can put in the oven a chipper for smoking, so that the meat soaked in the aroma of haze.

Shish kebab from pork in a can - recipe

Ingredients:

Preparation

Before you cook a shish kebab in a jar, the meat should be marinated. This is simply simple: pork cut into large cubes and put in a glass bowl. Sprinkle the meat with dried herbs, add the garlic, passed through the press, a little vinegar and pour all the whipped with lemon juice. Leave the meat to marinate for at least an hour, and preferably at night. Half an hour before the preparation, soak the skewers in cold water, and then string on them pork and place it vertically in the jar. The neck of the can is covered with foil and placed in a cold oven. After setting the temperature at 200 ° C, bake the shish kebab for 25 minutes under the foil, and then another 15 minutes without it. Let the jar cool slightly before removing, opening the oven door for 10 minutes.

Since this is a Greek pork shish kebab recipe, it is best to serve meat with vegetable salad, wheat cake and tzatzik sauce based on yoghurt or sour cream.

Chicken shish kebab in the can also be prepared by taking as a basis the spices from this recipe, although it will be baked less - 25 minutes instead of 40.