The best recipes for shish kebab in a jar in the oven (from various meats and with various sauces)

Recipes for fragrant and tender kebab, roasted in a jar in the oven, allow you to keep appetizing meat slices juicy. The dish is easy to prepare at home in any weather.

Pork shish kebab in a jar in the oven

Traditional oven-baked kebab in a jar of hearty pork pulp doesn't ask for a wealth of seasoning. The meat is tenderized by a huge amount of crispy pickled onions and spices.

Required grocery set:

You can choose the fat content of pork according to your own taste: more layers in the neck and ham, less in the shoulder or entrecote.
Thoroughly wash the pulp, remove veins and films, and divide into cubes of equal size 3x3 cm.
Pepper and salt the pieces to taste so that they are one hundred percent saturated with spices.
Pour water and vinegar into a bowl and add a bay leaf.
Dip the meat into the marinade, add the onion, chopped into medium rings, and stir.
Cover the top of the workpiece with a plastic bag or a piece of cling film.
Place the workpiece in the cold for 2 hours so that the pulp marinates.
Place marinated kebab on wooden skewers, alternating meat with onion rings. You need to choose skewers that will fit in the jar.
Place the strung skewers tightly into a dry, washed 3-liter jar.
Cover the neck tightly with foil to make a semblance of a lid.
Place the glass container in an unheated oven, then turn on the temperature at 180℃ for 2 hours.
It is important not to open the oven door after cooking, so that the glass does not burst due to a sudden temperature change.
Wait 20 minutes, slowly open the oven and remove the container.

Remove the foil, place the meat pieces on skewers on a plate and serve with chopped fresh vegetables and herbs.

Chicken kebab in the oven

Chicken kebab baked in a jar in the oven does not dry out, remains juicy and light. To make a meat dish, you can choose any part of the chicken: legs, fillet or wings. To add a smoky smell, you can add a drop of watery smoke or strips of smoked lard to the marinade.

Follow the steps to bake shish kebab in the oven on skewers:

The cleaned chicken fillet should be washed and blotted with napkins.
Divide the chicken into medium-sized slices. You need to try to ensure that the pieces come out similar and cook right away.
Chop the onion into rings, do not chop them.
For the marinade, combine Teriyaki with vinegar, oil, pepper and mayonnaise. If you like, you can add mustard or a mix of chicken seasonings for taste.
Dump the onion rings into a bowl and add the sliced meat.
Pour the marinade over the chicken and leave it in a cold place for 1.5 hours.
Soak the wood skewers in water to prevent them from burning due to temperature.
Thread soft chicken slices onto skewers, alternating with onions. For taste, you can prick pieces of pineapple, pepper, and raw mushroom caps along with the chicken.
Place the chicken skewers in a clean jar so that the ends of the skewers slightly protrude from the neck. If necessary, the container can be covered with foil if the wood begins to burn.
Pour a little hot water into the baking dish, so as not to allow the glass to crack from the high temperature, lower the bottom of the jar into the mold with water.
Bake the kebab in the oven in a jar on skewers for about 30 minutes at 200℃.
Let the dish cool, then carefully remove the jar.

Place the finished dish on a flat dish, add baby corn on the cob, grilled vegetables, pickled mushrooms and herbs.

Recipe with sweet and sour marinade

Simply bake the neck, soaked in sweet and sour sauce, as a shish kebab at home. The meat is one hundred percent baked due to the density of the can, the juices remain inside the pork, the finished dish can be taken with you on a picnic or served as an ingredient in a warm salad.

Method for cooking shish kebab in the oven:

Clean the neck from films and excess fat.
Cut into cubes and place in a deep container.
Chop the onions into rings, mix with the meat and lightly shake with your hands so that the onions release their juice.
Melt honey separately until watery, mix with ketchup and soy sauce until the marinade is homogeneous.
Pour in the oil and stir, add your favorite seasonings. You can lightly salt the marinade, but in moderation, because it contains soy sauce.
Squeeze the garlic into the marinade and pour the spicy mixture over the pork so that any slice is covered with the consistency.
Keep in the marinade for 2 hours in the refrigerator, but more can be done to soften the fibers.
Prick the neck cubes onto wooden skewers and place them vertically in a clean and always dry jar.
Cover the neck of the container with foil and place the kebabs in the oven.
Set the temperature to 200℃ and timer for 1 hour 20 minutes.

Pork shish kebab in a jar according to a traditional recipe

The easiest way to prepare shish kebab at home is from pork, because it does not require long marinating, the dish comes out juicy and evenly fatty. It is better to choose a piece of pale pink pulp with small layers of white fat.

The kebab recipe in the oven consists of the following steps:

A piece of pork pulp must be thoroughly washed under running water, films and excess fat must be cut off at your own discretion.
Cut into square slices
Cut the peeled onion into half rings, add to the meat and crush slightly to separate the juice.
Then add a little oil.
Pour the marinade over the meat so that the liquid acts as a binding link and mixes the flavors of the ingredients with the seasonings.
To soak, rub the seasonings into the pieces of pulp by hand.
Cover the bowl with the meat preparation with cling film and leave for 30 minutes in a room.
Before preparing shashlik at home in the oven, you should thread the pork onto a wooden skewer.
Place a thick layer of onion rings on the bottom of the bottle and place skewers on top.
Cover the neck with foil so that the pork does not burn or dry out.
Leave the workpiece in the cold for 3 hours, then remove the container and let it “rest” in the warmth so that the pork reaches room temperature.
Bake the meat in a jar in the oven for about an hour at 200℃.
You can open the oven door only after it has cooled down.

Place the appetizing meat kebab on a plate, serve with golden-brown baked potatoes, vegetables of your choice, or use soft pieces to make shawarma in pita bread.

Turkey recipe in the oven

Dietary turkey kebab in the oven is lean, but tasty and nutritious meat. The dish is perfectly suitable for people on a diet because it contains the highest level of protein with low calorie content.

Recipe for meat skewers in the oven:

Wash and dry the turkey.
Chop the fillet into pieces so that the bird has time to cook and does not dry out.
Place the meat in a container, add salt, sprinkle with spices and dry adjika.
Mix the preparation.
Chop the onion into large rings and add to the turkey.
Add sour cream, mix and leave to soak in a warm place for minutes under a layer of cling film.
Wash the bell pepper, peel and cut into small squares.
Place meat with pieces of colored pepper on wooden skewers.
Cherry branches, lightly smoked with a burner, will give the dish a special charm.
Place cherry branches and meat skewers with pepper into a cleaned and dry jar.
Cover the neck of the jar with a layer of foil, send the workpiece to bake at 200 ℃ for about 60 minutes.

The dish should be presented warm so that the vegetables do not have time to harden. It is better to serve meat with chopped salads of crispy vegetables, garlic mayonnaise and tomato ketchup.

Lamb kebab in the oven - step-by-step recipe with watery smoke

The fragrant lamb kebab in the oven asks for a spicy appeal. The pulp must be marinated for a long time in special spices, and then baked until the crust is crispy and has a juicy fibrous center.

Follow the steps to prepare saturated meat in a jar:

Trim the lamb from veins and membranes, then cut it into pieces measuring 3x3 cm.
In a deep container, mix the lamb with chopped onion rings.
Sprinkle the pieces of lamb with spices and mash the ingredients with your hands so that the smell of the spices permeates the meat.
Dilute vinegar in water and pour the solution over the lamb, stir and leave covered for 8 hours in the refrigerator.
Thread the meat pieces onto wooden skewers.
Place onion rings from the marinade in a jar, add 4 tbsp. l. drinking water and slightly watery smoke.
Place the workpiece in an unheated oven and cover it with a piece of foil to prevent overheating.
Bake in the oven at 200℃ for about an hour.

Place the fragrant fried kebabs on a plate, and dump pieces of potatoes or fluffy mashed potatoes next to them. Cheese or tomato sauce will also help highlight the taste of the meat.

Pork in a can with smoked bacon and soy sauce

Soft kebabs with a smoky smell that awakens the appetite, evenly fatty and juicy - an ideal dish for a large group.

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Shish kebab in the oven in a jar

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Kebab in the oven in a jar is prepared very simply, but it turns out indescribably juicy and tasty. For production we use a three-liter jar, and the meat and marinade can, in fact, be of any kind.

Manufacturing Description:

Ingredients:

Meat - 1 kilogram (pork or any other)
Onions - 2 pieces
Sour cream or mayonnaise - 3 tbsp. spoons
Garlic – 2 cloves
Fresh herbs - 2-3 tbsp. spoon (dill, parsley)
Olive oil - 3 tbsp. spoons
Seasoning for meat - 1 teaspoon
Salt - - To taste
Lemon zest - 1 piece
Watery smoke - 1 teaspoon

Number of servings: 4

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Video recipe “Shashlik in the oven in a jar”

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A lot of broth is released, which has to be drained. I drained it and put the jar back in the oven. This is what happened

The meat came out a little dry. But I loaded it into a saucepan with stewed zucchini and eggplant, adding the same broth, and simmered it for another 20 minutes. It’s a completely different matter. With reddish wine.

I did everything according to the recipe, put the jars (2) in a cool oven, after 15 minutes the bottom burst in 2 jars. The creator didn’t finish writing something)) It doesn’t look like kebab enough.

What came out was steamed pork, but not kebab.

I liked the recipe, yes, there is a chance to get boiled-steamed meat, but this is when the oven is at 180 degrees, when 250 comes out properly, but again there is a chance that it will dry out. It can hardly be called shish kebab, but the meat is completely ordinary for you, it’s in vain that you

I also tried to create everything as written. The stew came out. The juice all stacks down the jar. Naturally, you can eat - but not barbecue.

Shish kebab in a jar

In winter, barbecue cooked at home can remind you of pleasant spring and summer picnics. Well, in the spring, when you planned to go out of town, but failed due to sharply deteriorating weather or other events, you can completely prepare marinated meat for barbecue in your kitchen. As annoying as it may sound, without a fire and barbecue, but with a smoky smell and completely similar to something cooked in nature. Would you like to try it? Then, in addition to marinated meat, a three-liter glass jar will also be useful for you.

Shish kebab in a jar in the oven

If you have not yet marinated meat and the following advice will not be of any use to you, we advise you to first prepare it correctly for making it at home. For fresh and not frozen meat - chicken, pork, lamb - remove films or skin, wash under running water.

Now it’s important to create a marinade for it according to your own recipe. In order to prepare delicious kebab at home, chicken must be marinated for at least 2 hours, pork and other types of reddish meat for up to eight hours or more. It is especially important to carefully select a marinade for pork shish kebab if the meat is from an older animal.

Soak wooden skewers for making shish kebab in a jar in water for half an hour in advance. Otherwise, they may burn in the oven. We will use watery smoke to make kebab in a jar. But if you are going to treat your children to cooked meat, then it is better not to add watery smoke during the manufacturing process. And now we move on to the actual process of making kebabs in a jar.

Shish kebab on skewers in a jar

Step 1. Let's say you marinated meat in a marinade of onion, lemon juice, garlic, spices, and olive oil. If you were going to keep the meat in the marinade for a short time, then add lemon zest to it. If it is more than two hours, right up to eight, then there is no need to add zest. It will soften the meat very much. Now we string the meat tightly onto wooden skewers. You need to place onions between the pieces, or double-folded bacon.

Step 2. Place chopped garlic cloves on the bottom of an unstained, washed three-liter jar (before doing this, check for cracks and chips) and pour in two tablespoons of watery smoke.

Step 3. Place the skewers with meat in the jar. We put a lid on top of it from foil.

Step 4. Place the jar on a wire rack only in a cool (.) oven. Turn on the oven at 180-200 degrees. We are waiting for it to warm up. After half an hour, increase the oven temperature to 250 degrees. The total time for making shish kebab in a jar is an hour to an hour and 20 minutes.

Step 5. After cooking, place the shashlik on skewers on plates, and place the chopped vegetables next to them. You can prepare your favorite barbecue sauce that you usually prepare at picnics. Let's serve! The kebabs in the oven with the wonderful smell of natural smoke are ready.

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