Is it worth going to a barbecue when nature, despite the sincere assurances of weather forecasters about sunny weather, decided to present a surprise in the form of prolonged rain with gusty winds? Probably, few people would want to fry meat under an umbrella and snack on sandwiches with a slightly tarnished reputation. But you can outwit nature and be a little deceived yourself by having a picnic right in your apartment. You don’t even have to light a fire in the middle of the kitchen to do this! We will cook shish kebab in a jar directly in the oven. Recipe with photos, although they will be needed mainly by beginners. After all, this method of cooking kebab is outrageously simple and uncomplicated.

What you will need (for 2-3 servings):

How to cook shish kebab in a jar in a conventional oven (recipe with photo):

Choose moderately fatty pork, fresh, not old. Neck, ham or shoulder are ideal. I wouldn’t cook such a kebab from the tenderloin. It will most likely turn out harsh and dry. Instead of pork, you can also use chicken meat, separating it from the bone. Leg fillet is perfect. The breast can also be baked in a jar, but the kebab will turn out less juicy and soft. Especially if it is not marinated enough. Wash the selected piece of meat and pat dry with paper towels. Then cut into portions measuring approximately 4 by 4 cm. Place in a deep bowl for marinating.
Peel one or a couple of onions. Rinse. Cut into half rings or rings. Pour into a bowl. Mix its contents with your hands and remember the meat and onions. This will release the juice faster, which will make the kebab more juicy and tender.
Prepare the marinade. Place ketchup, soy sauce, vegetable oil and honey in a bowl. Mix thoroughly to form a homogeneous emulsion. Honey will slightly smooth out the sourness of ketchup and the salty taste of soy sauce. Also, thanks to it, the kebab, when baked in a jar in the oven, will be covered with an appetizing glossy crust, as in the photo. But if you have your own signature marinade recipe, you can use that too. You can see several more options for mixtures for marinating pork below.
Add dry spices - ground black pepper, cumin, marjoram, thyme, basil and others at your discretion. If the ketchup is spicy, you don't need to add a lot of condiments. Also squeeze through a press or finely chop 1-2 cloves of fresh garlic. And send it to the rest of the ingredients. Mix everything again.
Pour the marinade into the pork and onions.
Stir and leave to marinate at room temperature for 1 hour. You can marinate longer - 2-8 hours. But then it’s better to move the future kebab into the refrigerator. As you may have noticed, salt is not a required ingredient in this recipe. You can lightly salt the kebab before putting it in a jar. But if the ketchup and soy sauce are salty enough, you shouldn't do this.
Place meat on wooden skewers. You can place a slice of smoked bacon between the pieces of pork. It will add a light smoky aroma.
Place the onions remaining after pickling in the bottom of a clean and dry three-liter jar.
Place the kebab skewers on top in a vertical position.
Cover the rim of the jar with aluminum baking foil. The shiny reflective side should be facing out. Secure the foil well so that hot air does not escape from the jar when baking in the oven. Place the kebab in a cold oven. This is necessary for safety reasons so that the glass does not burst due to a sudden temperature change. Turn the heat up to 180-200 degrees. And cook the dish for about an hour. When the meat is cooked, it will acquire a golden brown crust, and when cut, clear juice without blood will be released.
Carefully remove the jar of ready-made kebabs from the oven. Remove the foil and remove the skewers with meat. Serve hot or warm with fresh vegetables and herbs.

More marinade options

1. Marinating mixture based on vegetable oil and spices. The simplest marinade for any kebab, not just for cooking in a jar. Simply mix a tablespoon of your favorite dry herbs and spices with vegetable (preferably olive) oil. You can take dry adjika, Provençal herbs or ready-made seasoning. This is the basis. And the additives are at your discretion - onions, tomatoes, garlic, sweet peppers, etc. You can marinate the meat for 30 minutes or longer before baking. And a few more proven recipes for marinades for juicy and soft kebab can be viewed or.
2. Pomegranate juice marinade. For a kilogram of meat, take approximately 100 ml of the product. In addition, you will need coarse salt (1 tsp), a pinch of ground black pepper, fresh herbs (basil, parsley) in any quantity, a large onion, a teaspoon of ground sweet paprika and a couple of clove buds. Wash and chop the greens. Cut the onion into rings or half rings. Divide the meat into portions. Place 1/2 of the pork in a large, deep bowl. Sprinkle with half the paprika, herbs and onion. Add some salt. Make another layer. Place cloves on top. Pour in pomegranate juice. Cover the bowl with a lid and place in a cool place for 2 hours. During this time, you will need to stir the meat 3-4 times. And then you can start cooking in the oven or on the grill.
3. Shish kebab in mustard and mayonnaise. For a kilogram of shish kebab you will need 2 tbsp. l. moderately hot mustard, 4 tbsp. l. homemade mayonnaise, juice of half a lemon, 2-3 onions, a pinch of salt, ground black pepper and suneli hops. Peel and chop the onion in a blender or grate on a coarse grater. Mix with chopped meat. Put mustard, mayonnaise, salt and dry seasonings there. Squeeze the lemon juice. Mix well and leave to marinate for at least half an hour at room temperature. Then bake or grill over smoldering coals or grill.

Happy home picnic!

In recent years, it has become popular among housewives. kebab in a jar in the oven. Of course, many people know that you can cook shish kebab in the oven, but, alas, not everyone knows about using a jar for this purpose. That is why many housewives are looking for information on how to cook something delicious in a jar in the oven - a recipe with step-by-step photos. Of course, the most significant drawback of kebab in a jar in the oven, in contrast to kebab cooked in nature, is the lack of a smoky, smoky smell. But this is nothing compared to the many positive aspects. At any time of the year and in any weather, you can pamper yourself, your family members and friends with delicious kebab in a jar in the oven.

Shish kebab in a jar in the oven, unlike shish kebab cooked on a baking sheet, turns out more juicy, since the meat is soaked in its juices during baking. But in order for the kebab to turn out truly tasty, you should follow and know some of the subtleties of its preparation. How tasty your kebab in a jar in the oven will be will depend on the type of marinade and meat. The kebab made from chicken and pork will be tasty and very tender. If you want to cook shish kebab from lamb or beef, then choose young and soft meat with a small amount of fat. What to do if the meat is tough?

Making such meat soft is also quite possible. The main thing is to choose a sour marinade for it, and as we know, organic acids well corrode the protein fibers of meat, making it soft. In addition, it is necessary to increase the time for marinating and baking meat. By following these simple rules, you will get a very tasty kebab in a jar in the oven at home from any type of meat and marinade.

Today I want to show you how to cook very tasty and soft kebab in a jar in the oven - recipe with photo. will be prepared from pork in a spicy soy marinade.

Ingredients:

• Pork - 1 kg.,
• Ketchup - 100 ml.,
• Onion - 300 gr.,
• Mustard - 2 tbsp. spoons,
• Soy sauce - 100 ml.,
• Spices - 10 gr.

Shish kebab in a jar in the oven - recipe

After all the ingredients are prepared, you can start preparing the kebab in a jar. And its preparation begins with preparing the meat. Pork for barbecue or any other meat should be washed with cold water and dried before marinating. If there is excess fat on the meat, it is advisable to trim it off.

Since the kebab will be baked on skewers in the oven, and not on skewers over an open fire, the pieces of meat should accordingly be slightly smaller than for a standard kebab.

Peel and cut the onion into rings.

Prepare a spicy soy sauce-based marinade to marinate pork for barbecue. Pour soy sauce into a bowl.

Add the required amount of tomato sauce or ketchup, which will add sourness and color to the kebab.

For spiciness, add mustard.

And to make the kebab in a jar in the oven incredibly aromatic, add spices and salt to taste. A classic set of spices for marinating pork - paprika, black pepper, basil, thyme, coriander, adjika, curry.

Mix all sauce ingredients. The marinade for shish kebab in a jar in the oven should be quite thick and rich dark orange in color.

Place with onions in one bowl.

Add sauce.

Mix the meat with onions and marinade. Leave to marinate for 3-5 hours.

Thread the pieces of meat onto skewers.

You can also, if desired, string the onion onto the kebab between the meat or put it on the bottom of the jars, or you can fry it separately in a frying pan, it will also turn out very tasty. Prepare liter jars. Wash them thoroughly. You can use a soda solution. Place skewers with shish kebab in them. One jar holds 4 shish kebab skewers.

Wrap the neck of the jars with foil. This way, steam will form in the jars during the roasting process, and the jar in the oven will turn out juicy and tender.

Place the jars in a cold oven. This is very important so that the jars do not burst due to a sudden temperature change. Bake kebab in a jar in the oven on skewers for 40 minutes at 170C. Next, remove the foil and let the kebab stand in the oven for another 15 minutes.

Remove from jar. Serve on skewers immediately after cooking along with fresh herbs, vegetables or vegetable salad. Enjoy your meal. I will be glad if you liked this recipe for shish kebab in a jar in the oven.

Shish kebab in a jar in the oven. Photo

Today we will cook shish kebab in a jar. It turns out tastier than on the grill, and everyone will like it without exception. The recipe is quite simple, we will cook it in the oven, so there is no need to constantly watch so that nothing burns. This kebab can be served on a festive table; all guests will like your approach. You can use any meat for barbecue, today we’ll take pork. Since the pork cooks quickly, add a little lard and onions, as a result the kebab will be incredibly juicy and tender.

Ingredients for barbecue:

• pork – 300 g;
• onion – 1 pc.;
• lard – 70 g;
• salt, pepper, paprika, lemon juice - to taste;
• vegetable oil – 1 tsp.

How to cook shish kebab in a jar

Prepare all the necessary ingredients according to the list. Select a fresh piece of pork. You can use a chop, neck, spatula, etc. for barbecue. Rinse the meat under cool water and dry. Cut the pork into small pieces so that it is convenient to thread on skewers.

Place the meat in a small bowl, add salt, pepper, paprika and any spices you like.

You also need to squeeze a little lemon juice directly into the bowl with the meat, add a couple drops of oil and mix everything well.

Prepare wooden skewers; if desired, you can singe them a little, so you will get an even brighter result. Thread the meat onto skewers and thread the lard, pre-cut into slices, between the pieces of pork.

Peel and chop the onions, place the onions in the prepared barbecue jar.

Transfer the skewers with shashlik to a jar and seal with foil. Place the jar in a cold oven, then turn it on and cook the kebab for 60-70 minutes at 180 degrees. Serve the finished shish kebab to the table.

Bon appetit!

03.07.2018

Meat cooked over a fire differs greatly in taste, so shish kebab will always remain one of many favorite dishes. However, if you don’t have access to a grill, you can still do something very similar in the oven if you know a few tricks and have a small bottle of “liquid smoke.”

Mayonnaise is considered the simplest marinade for meat, but most chefs agree that this is not the best option, especially if you are working with pork: it is better to use mineral water, tomato paste, and kefir. In this version of a simple kebab in a jar on skewers, a combination of ketchup (choose the simplest possible composition) with mustard and soy sauce is considered. And the onion cut into rings will add juiciness. You can also add your favorite spices to the pork, just make sure that they do not contain salt - soy sauce replaces it.

Ingredients:

• pork tenderloin – 800 g;
• ketchup – 100 g;
• soy sauce - half a glass;
• mustard – 1 teaspoon. spoon;
• onions – 3 pcs.;
• spices for meat - 1 table. spoon.

Cooking method:

1. Rinse the pork under running water, cut into pieces slightly smaller than you usually do for barbecue, since otherwise the meat will not fit into the jar.
2. Remove the skin from the onion and cut it into thick rings.
3. Mix soy sauce with ketchup, mustard and selected spices, pour this marinade over the chopped meat.
4. Add the onion, stir with your hands for about a minute to release some juice.
5. Leave in the refrigerator covered with film for 5 hours.
6. Keep wooden skewers in the water for about 5 minutes and thread the prepared pieces of pork onto them.
7. Place pickled onions at the bottom of two-liter jars and place skewers with meat on top. It is important that they do not peek out from the throat. If they are too long, break them off.
8. Cover the jars with foil, placing the glossy side inward, and place in a cold oven on a wire rack.
9. Preheat the oven with the jars to 175 degrees, bake the meat for 45 minutes. Then remove the foil and leave the kebab to brown at the same temperature for another 20 minutes.

Juicy chicken kebab in a jar in the oven

Working with poultry meat is no more difficult than working with the more familiar beef or pork, only here you need to take care of a good marinade that will soften the protein fibers. It must have an acidic base: for example, you can use apple, orange or pineapple juice. You can also prepare a marinade based on vinegar or red wine, but mayonnaise is not recommended even for such dietary meat.

Ingredients:

• chicken fillet – 700 g;
• canned pineapples – 250 g;
• onions – 2 pcs.;
• oranges – 3 pcs.;
• honey – 80 g;
• olive oil - 2 tablespoons. spoons;
• ground red pepper - 1/2 teaspoon. spoons;
• curry – 1 tsp. spoon;
• salt.

Cooking method:

How to cook shish kebab in a jar in the oven without skewers?

There is one unpleasant drawback in the recipes presented above that stops many housewives from implementing the idea - the need to put a very small amount of meat in each jar. In reality, it doesn't make much difference whether you skewer the meat during the entire cooking period or not. If you don't want to use several cans at once, try a combined technology.

Ingredients:

• pork – 600 g;
• bacon – 150 g;
• onions – 4 pcs.;
• mineral water – 500 ml;
• spices for meat - 1 table. spoon;
• salt.

Cooking method:

1. Cut the pork into large pieces.
2. Peel the onion and cut into thick rings.
3. Pour mineral water over the pork, add spices, salt and half the volume of onion. Leave in the refrigerator covered with film for 3 hours.
4. Place a little onion in the bottom of a three-liter jar, then a layer of meat, then onion again. Alternate layers to prevent pork pieces from sticking together until the ingredients are gone.
5. Cover the jar with foil and place in a cold oven.
6. Preheat to 170 degrees, cook meat for 40 minutes.
7. While it's cooking, soak wooden skewers in water.
8. Thread hot pieces of pork onto them, alternating them with slices of bacon. Place the skewers on the grill. Place a baking sheet underneath.
9. Brown the kebab for another 15 minutes, turning occasionally, at 200 degrees.

Recipe No. 1

Shish kebab in a jar is tastier than on the grill, ingredients:
1. 250 grams of bacon;
2. A kilogram of pork;
3. Three onions;
4. Juice of one lemon;
5. Half a mug of water;
6. Salt, pepper and favorite spices at your own discretion.

The meat should be washed and cut into small pieces, as for a regular kebab. Add salt and pepper, lemon juice and seasonings to the meat at your own discretion. Send onions, cut into rings, and water here. The meat must be marinated for an hour.

Now you should cut the bacon into thin strips and place it along with the meat and onions, putting it on regular wooden skewers. Such large skewers for mini shish kebab can be bought in any store today. Place the kebab on the bottom of the jar, wrap the neck of the jar with foil and place it in the oven.

Important! Please note that you should never preheat the oven. The oven must be cold, otherwise the jar, which is dry on the outside, may burst from the sharply increased temperature.

Now set the temperature in the oven to 180-200 degrees and leave the kebab there for 60-80 minutes. When the cooking time is over, turn off the oven, but do not remove the kebab from it for another five minutes. Then open the oven lid and let the jar cool slightly. Next, take out the vessel, remove the skewers with meat from there and enjoy the taste of excellent barbecue without open fire, coals or barbecue. .

Recipe No. 2

You can also consider the option of cooking shish kebab in a jar - it’s tastier than grilled chicken. In principle, this recipe will not have many features, because the success of this method of cooking meat also lies in its versatility. Therefore, instead of pork or chicken, you can safely take turkey, veal or any other meat of your own choice.

Important! Beef is a fairly dry meat and as a result can become tough. But if you add more bacon to it, you can definitely turn the situation around in the direction of juiciness.

What is needed:
1. A kilogram of white chicken meat;
2. Several heads of onions;
3. Three tablespoons of mayonnaise;
4. A few cloves of garlic;
5. Greens, lemon zest, olive oil, a teaspoon of liquid smoke, salt.

Prepare the meat by rinsing it in running water and cutting it into portions as for preparing a traditional shish kebab. Now place the meat in a container for marinating, add onion and mayonnaise, pressed garlic, chopped herbs, olive oil and salt, and pepper. Mix everything, crush it with your hands and leave for two hours, then add lemon zest, mix again and leave the meat to marinate for another hour. Cooking soft.

Now it’s time to form the kebab; for this you will need wooden sticks. You need to string the meat onto sticks. Pour liquid smoke into the bottom of the jar, put a couple of cloves of garlic and place the prepared kebab there. Cover the neck of the jar tightly with foil.

It is important to place the jar in a cold oven so that the glass does not burst. When the dish is in the oven, feel free to turn it on at 200 degrees for a quarter of an hour. Then set it to 250 degrees and leave for another 60 minutes. Then turn off the oven and open it slightly, after 10 minutes you can take out the jar and take the kebab out of it on your table. How to do it.