Shashlik in a jar

Shashlik in a jar

Category: Meat dishes

Ingredients
pork (neck)	500 gr.
adjika (spices)	2-3 st. l. (taste)
salt	at will and taste

Cooking method

• We cut the meat into pieces of 30-40 grams each, marinate in adjika (you can 30 minutes, you can all night), I marinated for a day this time, because they wanted to cook on a fire, but the weather did not wait.
• We string the meat on skewers, take a clean, dry jar (3 l.), Put our meat on the skewers in it, you can place it quite tightly, since then the meat will be fried and taken out of the jar completely calmly. To make it easier to get it and more to fit, I place the skewers not evenly, but obliquely over the cans, crossing them together.
• We close the jar with a metal lid and place in a cold oven, setting the maximum temperature. After 30 minutes, we begin to look at the readiness of the meat, if the juice at the bottom of the can is transparent, and the meat begins to brown, carefully remove the lid, let it stand for another 5-10 minutes and you can turn off the oven, juicy and tasty meat is ready and no natural disasters are terrible.
• Bon Appetit!

The dish is designed for

3-5 servings

Time for preparing:

1,5 hour

Cooking program:

oven

Note

Everything is simple to the point. In fact, there can be absolutely any meat, spices - too, the main thing is the method of preparation. Of course, there is no trace of the smell of a fire, but the meat is very tasty.

[Tina]

Cool way!
Need to do)

Thank you, Tina!

[Irina]

Irina, I will be glad if it comes in handy and likes this method

[V-tina]

V-tina, Tina, glancing briefly at the name, read the Shish kebabs in the bathhouse. So, you have to read. And they turn out to be in a three-liter jar.
And, after all, it is correct that she came. Great! It must be done.
Tina, what kind of skewers do you have: what and what size?

[Tina]

Of course, there is no trace of the smell of a fire here, but the meat is very tasty.

Tina, a crazy thought came to me: what if one of the skewers was set on fire, allowed to burn a little, and then cover the jar with the lid and let it stand for a short time - soaked in smoke?

Barbecue in the bath

What skewers do you have: what and what size?

Svetochka, I disassembled the bamboo sushi mat and use thin sticks as skewers, break off pieces of the size that I need .. I have already made these kebabs in a liter jar

but what if one of the skewers is set on fire, allowed to burn a little, and then cover the jar with a lid and let it stand for a short time - soaked in smoke?

Tanya, I had such a thought, but I did not try

[Tina]

Tina, but the bank will not burst ?! Why am I scared

[V-tina]

V-tina, Blimey!!! Good idea! I'll do it all right! And I'll set fire to the skewer!

Tina, but the bank will not burst ?! Why am I scared

So all their life they made chicken in a jar, remember this recipe? The chicken is delicious!

[Tina]

Tina, this recipe is for the case when it is already minus 30 and below on the street.

We somehow got together to celebrate the DR of the eldest son (he has it at the end of November). Frost was until his birthday until 20, and on his day the temperature dropped sharply below 35 What kind of barbecue there He and his "girlfriend" at that time rented a house with a sauna on the DR. And the oven in the house did not work. Generally tin. And they marinated a whole pot of meat. And the salads were quickly running out ... And I put the whole pan on the stove to cook out of bezishodnost (even there is nowhere to move the meat).

[Lyudochka]

Lyudochka, since 7 already did, and from a cold oven and from a hot one, the can never burst, the main thing is that it is dry, do not be afraid

Good idea! I'll do it all right

thank you dear, tell me later how you liked it

this recipe in case it is already minus 30 and below on the street.

Albinochka, at -30 my beloved husband would go and fry me meat, we’re in our house, we don’t need to stand all the time, we don’t need to freeze ... but we haven’t got a roof over the barbecue yet, and you definitely won’t fry a shish kebab in the pouring rain

And the oven in the house did not work. Generally tin.

this is definitely tin

[Rada-dms]

Rada-dms, made a chicken on a can or a bottle, and then I never did it myself, all the time I'm afraid that it will burst

made kuru on a can or bottle

and I often cook in a bank, I really love this recipe

[Tina]

Tina, and if the meat is without skewers, just in large cubes, with spices in a jar
My son can do it, in a 2-liter jar, he is too lazy to get out to our village, and sometimes he wants a barbecue

[Buttercup]

Buttercup, so it will turn out just like a stew, because it will bathe in its juice

[Tina]

Tina, yeah, we can stew in a cartoon, so sticks ... from skewers I only have sticks for sushi

[Lyudochka]

the bank will not burst?

LyudochkaI've been cooking for several years _{according to Irina Kutova's recipe} kebabs in banks, not a single bank has suffered !!!

Only I close the neck of the jar with foil in two folds.

To heighten the aroma, I string thin slices of smoked bacon between the pieces of meat).

from skewers I only have sushi sticks

will do

I string thin slices of smoked bacon between the pieces of meat).

Innusya, well, damn it, only yesterday we ate smoked lard, homemade, we salted and smoked it ourselves, I didn't even think of adapting it here

Cool

Stunned, take note.

[V-tina]

V-tina, Yeah, Tinochka, yummy probably .... .. I'll definitely try it somehow! Thank you!

Believe me, this year we have never eaten barbecue! Tinochka, you saved our summer!

Girls, dear, thank you all the good weather both in the house and outside the window, and the kebabs .. these are also delicious

[V-tina]

V-tinaThank you for reminding us about the long-forgotten recipe for making barbecue! I did it several times, then we bought an electric barbecue and the recipe was forgotten. Only I, before stringing it on skewers, pour 1-2 tbsp of smoky liquid "Kostrovok" l stir and let stand for an hour or two. Then I string it on skewers and put it in a jar. Then everything is as Valentina describes. A shish kebab from a can turns out to be just lick your fingers!

[valentine]

valentine, namesake, you can, of course, and smoke liquid, but I can't stand it .. and if you love, then why not

And I have smoked pepper. So I'll add it for a "campfire" flavor.

By the way, about smoked pepper - maybe someone needs Muscovites. In Myasnov, cute small, but not very small jars began to be sold, just the right size with 3 types of pepper, one is smoked)) 185 rub. per jar

And I have smoked pepper

but I didn’t know that it’s possible to smoke yourself, chtoli

A good recipe, I've already done it a couple of times, it turns out very tasty kebab, magical and juicy

I bought wooden sticks for a long time, but I don't have a three-liter jar in the oven, only a liter.
I read that it was necessary to put it in a cold oven so that the jar would not burst, put the first one in a cold oven, everything was fine, and another time I forgot and after the pie put it in a hot one, one jar burst.

[V-tina]

V-tina, this is what the Spaniards do. There is spicy, there is sweet. I bought myself a sweet one, it is for all occasions when it is necessary to let smoked meats into the dish, and I regulate the spiciness by other means.

but I didn’t know that it’s possible to smoke yourself, chtoli

This is a spice, it is ground)
Smoked paprika, look in the internet.

[RepeShock]

RepeShock, Irisha, I know about smoked paprika, I thought what else was invented

I bought myself a sweet

I have never seen

[V-tina]

V-tina, Tina, for the first time I saw such a method in a bank several years ago, I was visiting friends. really delicious. Thank you

[kristina1]

kristina1, it turns out, everyone has known this method for a long time, but I only recently saw

[V-tina]

V-tina, not true. I only learned from you, for which I thank.
Chicken. do the breasts in a jar? Or .......

[Svetochka]

Svetochka, always please, there is a risk of overdrying the breasts, if there is - take pork better

[V-tina]

V-tina, an amazing way, thanks for sharing, will need to try in winter.

[V-tina]

V-tinawhat a cool recipe! Bookmarking, thanks!
With this summer, every time, soaking kebabs, we wonder if we will be able to fry them on the grill or what?))
Now you don't have to be afraid

And I have smoked pepper

Smoked paprika, look in the internet.

Thanks for the tip!

[V-tina]

V-tina, I persuaded, I will do it in an electric BBQ grill, or maybe in a frying pan, grill gas.

[Elya]

Elya, Yuliathank you girls
Sveta, I like to fry the breasts in a regular grill pan, pre-cut into plates and beat off, sprinkle with salt and dried basil, a drop of olive oil and marina for a couple of hours at least

I like to fry the breasts in a regular grill pan

Ting, and I have an eternal problem - I'm afraid to undercooked them, so my sole always comes out ((How long do you need to fry them on each side and over high heat? And I can't make friends with my grill pan in any way ((

Nice small, but not very small jars, just the right size with 3 types of pepper, one is smoked)) 185 rub. per jar

Lena, thanks for the info. I'll ask my sister-in-law to buy)

How long do you need to fry them on each side and over high heat?

I took about 2 minutes on each side, taking into account that the breasts were pickled and beaten off. On maximum heat, I have a cast iron grill and gas

How long do you need to fry them on each side and over high heat? And I can't make friends with my grill pan in any way ((

As for the frying pan - I have a cast iron, gas stove. I heat it up on maximum heat, slightly greasing the rast. butter, literally a drop (this is if the meat is marinated without oil and it itself is not fat).
As for the fillet - I throw it into a well-heated frying pan, as soon as the edges of the piece turned white on top, I turn it and somewhere on the count ... I turn it off. For another half a minute in a frying pan and remove the meat on warm plates, it turns out tender and juicy. If you need to fry more than one portion, then on the other side I keep not 10 seconds on the fire, but 30, the meat has time to fry wonderfully. But I cut pretty thin pieces and beat off, though chicken, on both sides

[Antonovka]

Antonovka, Lena, I use a temperature probe. Very comfortably . I am sure that I will not serve raw on the table.

[julia_bb]

julia_bb, V-tina,
So, girls - I have cast iron and not gas ((I will try both methods))
$ vetLana,
Light, I also have it)) But the chicken chops are thin at all - I can't stick the temperature probe there))

[julia_bb]

julia_bb, V-tina,
Girls,

I did everything yesterday - it turned out very tasty grilled breasts))



Looks more singed in the photo than it actually is. I cut the breasts thinly and beat them off - 30 seconds each, as Tina advised. Now I want a cast iron grill pan.

Thank you for your help, now I will often do breasts like this)) I also want to learn how to make beef as well

[Lena]

Lena, wonderful meat, and zucchini - nothing, you see - everything worked out.

I don’t do grilled beef, I have a problem to buy it, and pork - by analogy with chicken, only I don’t beat it and marinate longer, then fry on one side until the color of the edges changes, on the other side until cooked, the neck part turns out very well and loin

on the second side until done

These words always scare me)) I'm a kettle)))

[Lena]

Lena, for me, pork is ready if, when pricked with a fork, the juice is transparent, and does not flow with blood. I can fry my husband with blood, he loves

[V-tina]

V-tina,
We will experiment))