Chicken skewers in a jar

Cooking kebabs in a jar is not at all difficult. Despite the fact that the method is rather unusual and you need to find two three-liter jars in the house, you will not need much effort and skills to prepare a fragrant barbecue with smoke. This recipe is worth trying at least once to every lover of juicy meat.

Ingredients

The most important component is, of course, meat. Any suitable: fatty pork, diet chicken or turkey. Thanks to the effect of the marinade and the method of preparation, any option is delicious.
So, for cooking kebab will need:

• • meat – 500 g;

• • rice – 250 – 300 g;

• • onions – 5 – 7 medium heads;

• • smoked lard – 100 g;

• • 2 cans of 3 liters each;

• • 6 wooden skewers;

• foil and food film.

For the marinade:

• • 2 tablespoons of olive oil and soy sauce;

• • 2 teaspoons of honey, mustard and wine vinegar;

• • lemon wedge juice;

• • a teaspoon of salt, black pepper, paprika, coriander;

• 1 bay leaf.

Cooking kebabs in a glass jar – step by step master class

The meat is cut into large portions.

Each piece should strive for a perfect parallelogram. Small hanging or protruding pieces of meat should not be separated from the edge. When frying, they will cook first, and then burn them.

The basis for the marinade is onions. The more onions will be used for marinating meat, the more tender it will be. Onions are cut into large rings and poured into a bowl.

Onions are seasoned with spices, salt, pour in oil, sauce and vinegar, squeeze out fresh lemon juice, add honey and mustard, and then mix all the ingredients well. It is best to mix the marinade with your hands. While mixing, the onion is pressed to let it flow.

The meat is sent to the marinade, mixed. After they are closed with a film or a tight lid, they are placed in a refrigerator for at least 2 hours, but preferably at night. When it is well soaked with onion juice, honey and mustard flavor, it is put on skewers. Wooden skewers are pre-placed for half an hour in the water, so that they do not burn in the oven.

Smoked lard gives the kebab smell of smoke. It is cut into thin small pieces. After put on a skewer in turn with the main ingredient. On each skewer string on 4 pieces of meat and 3 slices of bacon.

Rice grits are poured into each jar to protect the bottom from deformation. Onions, remaining from the marinade, divided in half. Spread it over the rice to make the kebab smell.

Three skewers are placed in each jar. If the edges protrude, they are broken off or trimmed with scissors.

The neck of each can is covered with foil and put in a cold oven for 75 minutes.

Important! Glass jars will burst if placed in a preheated oven. It is also impossible to switch on the oven immediately to the maximum, the temperature must be added gradually. When the cooking time comes out, hot jars are not removed from the oven, as the glass should cool gradually. It is necessary to open the door, letting in the cool air. And only after 15 minutes with the help of tacks you can remove the glass from the oven.
After removing the foil from the neck, you need to wait until the steam comes off, otherwise you can burn your hands.

Skewers taken out on a plate. Skewers are served with greens, fresh or pickled vegetables.

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