Ingredients
The most important component is, of course, meat. Anything will do: fatty pork, diet chicken or turkey. Thanks to the effect of the marinade and the cooking method, any option turns out delicious.
So, to prepare shish kebab you will need:
- meat – 500 g;
- rice – 250 – 300 g;
- onions – 5 – 7 medium heads;
- smoked lard – 100 g;
- 2 cans of 3 l.;
- 6 wooden skewers;
- foil and cling film.
For the marinade:
- 2 tablespoons each of olive oil and soy sauce;
- 2 teaspoons each of honey, mustard and wine vinegar;
- juice of a lemon wedge;
- a teaspoon each of salt, black pepper, paprika, coriander;
- 1 bay leaf.
Cooking kebab in a glass jar - step-by-step master class
The meat is cut into large portions.
Each piece should strive towards a perfect parallelogram. There should be no small hanging or protruding pieces of meat separated from the edge. When frying, they will cook first and then burn.
The basis for the marinade is onions. The more onions you use when marinating the meat, the more tender it will be. Cut the onion into large rings and pour into a bowl.
Season the onion with spices, salt, add 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 by hand. While stirring, press the onion to release the juice.
The meat is put into the marinade and mixed. Then cover with film or a tight lid and put in the refrigerator for at least 2 hours, but preferably overnight. When it is well saturated with onion juice, the taste of honey and mustard, it is put on skewers. Wooden skewers are first placed in water for half an hour so that they do not burn in the oven.
Smoked lard will give the kebab a smoky smell. It is cut into thin small pieces. Then put it on a skewer in turn with the main ingredient. Thread 4 pieces of meat and 3 slices of lard onto each skewer.
Rice grains are poured into each jar to protect the bottom from deformation. The onion remaining from the marinade is divided in half. Place it on top of the rice to add flavor to the kebab.
Place three skewers in each jar. If the edges protrude, they are broken off or trimmed with scissors.
Cover the neck of each jar with foil and place in a cold oven for 75 minutes.
Important! Glass jars will burst if placed in a hot oven. It is also impossible to turn the oven on at once; the temperature must be increased gradually. When the cooking time is up, do not remove the hot jars from the oven, as the glass should cool gradually. You need to open the door slightly, letting in cool air.And only after 15 minutes, using oven mitts, you can remove the glass from the oven.
After removing the foil from the necks, you need to wait until the steam has subsided, otherwise you can burn your hands.
The skewers are taken out onto a plate. Shish kebab is served with herbs, fresh or pickled vegetables.
