Many people love barbecue - both children and young people and adults are ready to eat this meat dish at any time of the year. But if in spring and summer pickled pieces of pork are easy to fry on a wire rack or skewers, in winter it is already difficult to dig up a brazier in the snowdrifts. And if you want a barbecue in the cold, in February, what to do? Wait for warm May? Not at all - you can easily make a kebab in a jar by stringing the pieces onto wooden skewers. The recipe is very simple, you do not need a grill with coals or an electric BBQ grill.
It is believed that the correct kebab can only be cooked on coals. This statement can be challenged, but most outdoor enthusiasts will agree with it. As for the marinade, opinions differ - some soak fresh meat in kefir, others in ketchup or mineral water, others lay it in layers of onion, pour it with lemon, lingonberry juice, beer or salt water. One thing is clear - if a company does not have the opportunity to get out into nature or retire on its own site, the opportunity to enjoy a fragrant and juicy barbecue in this case tends to zero.
You can, if you wish, go to a restaurant, ordering a couple of skewers from the chef, or buy an electric BBQ grill, having the knack for frying pieces of pork or chicken on the windowsill or on the kitchen table. But it is much easier in the fall or winter to enjoy a shish kebab, cooked on skewers with your own hands in an ordinary three-liter jar. Such a recipe actually exists, and thousands of chefs have already tried it.
What is required for cooking
If it is not possible to cook pork or chicken skewers on charcoal, skewers or a wire rack, you can use not the classic, but the original way. You will need:
- three-liter glass jar - clean, no cracks, chips;
- small wooden skewers;
- a piece of thick foil instead of a lid;
- oven with a tray;
- meat marinated in any way, cut into small pieces.
How to make homemade kebab in a bank
First, you need to buy pickled or fresh meat (pork pulp, chicken fillet). Pieces cut on a cutting board should be marinated according to your proven recipe, and left in the refrigerator for several hours. Then only a number of actions remain to be performed:
- String the pieces onto wooden skewers, just make 6-8 mini skewers.
- Place the skewers vertically in a three-liter jar, trying not to press them too tightly against each other.
- Cover the jar with a round piece of foil, making an impromptu "lid" on the neck. Better to fold the foil in 2-3 layers for density.
- Set the oven to maximum (200-220 degrees).
- Put the jar in the oven on a tray, bake the meat for at least an hour, or a little longer, the time depends on the size of the pieces and the degree of their softness.
- Get ready-made kebab, remove the skewer from the jar, serve with fresh cucumbers, tomatoes, herbs, ketchup.
The meat in a three-liter jar will be fried evenly, will remain juicy and soft. For those who cannot imagine barbecue without the pleasant smell of charcoal, it is recommended to pour half a teaspoon of liquid smoke (sold in supermarkets) on the bottom of a glass container. A peeled clove of garlic thrown on top of the liquid will help neutralize its not too pleasant "chemical" smell.
