Barbecue in a three-liter jar is convenient to cook at home in the oven or directly on the stove.
Meat for shish kebab in a jar is best to take pork neck (3-4 months) or chicken. A more delicious shish kebab is obtained from meat with fat.
Before stringing the meat on wooden skewers, be sure to keep it in the marinade for at least an hour. We suggest using one of the marinade recipes for pork shish kebab from our website in the preparation of the marinade.
The preparation of a kebab in a jar begins with marinating the selected meat. For this shish kebab, cut the meat into small pieces (maximum 5 * 5 cm), and not as when cooking shish kebab on the grill. Even large pieces are quietly fried on the grill, but here they can remain raw in the middle, especially when you are cooking not in the oven but on the stove.
Marinate the meat in your favorite way or use our marinade recipes.
After at least one hour after pickling, the pieces should be strung on wooden skewers. Place the onions used in the marinade and the rest of the dry marinade ingredients in the bottom of the 3-liter jars.
Place 3-5 skewers with meat in each three-liter jar.
Close the jar on top with foil and place the jar in an unheated oven. Only after placing the jar should you turn on the heating of the oven. otherwise, the glass jar may break.
Next, preheat the oven to a temperature of 200-220 degrees and keep a jar of kebabs in it for about one hour.
Cooking time mainly depends on the size of the pieces and the type of meat. In any case, no more than 60-80 minutes, maybe even less.
Those who want to cook shish Barbecue not in the oven but on the stove should place a jar of meat on a low heat. In the first few minutes, do not try to add fire. Then, when the jar warms up, you can add a little.
On the stove, the shish kebab is cooked a little longer than in the oven.
Ingredients
Directions
The preparation of a kebab in a jar begins with marinating the selected meat. For this shish kebab, cut the meat into small pieces (maximum 5 * 5 cm), and not as when cooking shish kebab on the grill. Even large pieces are quietly fried on the grill, but here they can remain raw in the middle, especially when you are cooking not in the oven but on the stove.
Marinate the meat in your favorite way or use our marinade recipes.
After at least one hour after pickling, the pieces should be strung on wooden skewers. Place the onions used in the marinade and the rest of the dry marinade ingredients in the bottom of the 3-liter jars.
Place 3-5 skewers with meat in each three-liter jar.
Close the jar on top with foil and place the jar in an unheated oven. Only after placing the jar should you turn on the heating of the oven. otherwise, the glass jar may break.
Next, preheat the oven to a temperature of 200-220 degrees and keep a jar of kebabs in it for about one hour.
Cooking time mainly depends on the size of the pieces and the type of meat. In any case, no more than 60-80 minutes, maybe even less.
Those who want to cook shish Barbecue not in the oven but on the stove should place a jar of meat on a low heat. In the first few minutes, do not try to add fire. Then, when the jar warms up, you can add a little.
On the stove, the shish kebab is cooked a little longer than in the oven.
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