Shashlik in a jar is tastier than on the grill.
A winter version of oven-baked shashlik, this step-by-step recipe with photos is perfect for those who can't imagine a feast without juicy, golden-brown meat. Shashlik in a jar turns out just as tender and soft, with a crispy, golden-brown crust, as when cooked on the grill or barbecue. The difference is that it doesn't have that distinctive "barbecue" aroma, although this can be easily remedied by adding liquid smoke to the meat. However, it's still delicious even without it, so there's no need to add artificial flavors to natural products.
Choose the meat for the shashlik to your taste, but keep in mind that very lean pork can be a bit dry. If you don't like fatty meat, thread slices of lard or bacon between the pieces of meat onto skewers. Bacon, by the way, will also impart a pleasant smoky flavor to the meat.
Ingredients:
- pork with fat – 600-700 g;
- onions – 2 small heads;
- salt – to taste;
- mayonnaise – 2 tbsp. l;
- soy sauce – 1 tbsp;
- ground black pepper – 1 tsp;
- lemon juice – 1 tsp;
- paprika – 1 tsp
How to cook shashlik in a jar
Cut the pork into pieces slightly smaller than for regular kebabs. Add lemon juice, mayonnaise, salt, and ground black pepper.
After mixing, season with paprika and soy sauce (if the sauce is salty, you don’t need to salt the meat or salt it moderately).
Stir thoroughly until the sauce darkens the pork pieces. Cover and marinate for one to two hours or longer.
Cut the onion into rings, thin or not so thin – at your discretion.
Thread the marinated meat onto skewers long enough so they don't stick out of the jar. If they're too long, break them off first, then thread the meat on top, alternating with onion rings.
Take a jar with a capacity of at least a liter; for a large portion of shashlik, a three-liter jar is better. Stand the skewers upright. Cover the jar with foil and place it on a baking sheet in a cold oven. Gradually increase the temperature to 180 degrees Celsius.
Cook the kebabs for one hour, starting from the moment the juices and fat begin to simmer at the bottom of the jar. The meat should be tender and the onions almost translucent. Remove the cooked kebabs, pour the rendered fat over them, and serve immediately. Enjoy!
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Dried pumpkin tastes exactly like mango
Vova
Haven't heard of pot roast?
Svetlana
I completely agree, the recipe is absolutely terrifying, a complete waste of money and mood.
ed
It's a complete mess!!! The juice comes out of the meat, and broth forms at the bottom of the jar, and the meat is simply steamed.
Edward
Have you even tried it? In a normal oven, it turns out just as good as grilling on coals. The jar is there to accumulate heat, so the meat doesn't boil, but bakes, just like grilling on coals.
Victor
I completely agree. It gets dry. And the juice and fat drip down the side of the jar….:(
What's the point of using a jar when you can do it without one, in the oven, on a baking sheet with a rack? What a stupid recipe.
Alexander
and where is the haze?
Anita
Surely nothing will happen with a regular jar?..or do you need a special one?
Vladimir
Good question. I tried that. I put it in two jars. It worked, but both jars cracked, apparently from grease dripping from the skewers onto the sides of the jars.
Vladimir
The recipe is good. I also add a tablespoon of liquid smoke to the jar. And if you have a good kitchen hood, I'll put a pinch of sawdust, preferably apple wood, at the bottom instead of smoke. Otherwise, it's the same.
Alexander Filatov
And I go out into the yard, light the grill and continue according to the recipe! And the smoke is real.
Anna
Class!!!
Seryoga
I'm tired of repeating it. Mayonnaise is a cold sauce! It's 90% vegetable oil. When heated, it separates into its constituent parts. It can't be a marinade! That's some kind of fetish.
Boris
I'm sick of these mayonnaise fans shoving it everywhere. They even make desserts with it, and as for marinades, they're a natural choice. I completely agree with you, it's a COLD sauce, and far from the versatile one we're used to. Although the stuff they sell in buckets here can hardly be called mayonnaise sauce.
Evgeny
Dude, here in Kuban, nutria meat is VERY often grilled in a mayonnaise marinade...
Vladimir
Mayonnaise is for the crust. I only use this with grilled chicken legs.
Shashlik is not food, shashlik is a form of relaxation.
Anje
That's for sure
Sergey
perfect answer
Mikhalych
For this "homemade shashlik" you'll have to make homemade vodka too – dilute the alcohol with tap water!!! ;-)))))
Ilya
Definitely in the bank!
Sergey
I agree with the last author, shashlik is a form of relaxation, and I agree about the mayonnaise, it's complete crap...
Alex.
It's great in pots, and in the oven too. But where's the nature?
Prepare willow branches in the summer and place them in the oven next to the meat under the grill grate. It's best to use them without the bark. You can also use them for skewering. The smoky flavor is guaranteed.
Andrey!
The best marinade is brine from any marinade, both homemade and store-bought.
SERBIN VIKTOR MIKHAILOVICH.
SIMPLE MARINADE—3% VINEGAR—SALT—ONION—PARSLEY—DILL—GROUND BLACK PEPPER—BAY LEAF—INSTEAD OF VINEGAR YOU CAN USE DRY WHITE WINE, BUT THIS IS AN AMATEUR'S CHOICE.
SIDE DISH - CANNED GREEN PEAS - ONION - SLICED PICKLED CUCUMBER AND SWEET TOMATO SAUCE OR KETCHUP - TO EACH PERSON. AFTER ALL, THERE'S NO EQUALITY IN TASTE AND COLOR!!! AND SOME OF THEM ARE A LITTLE BURNT BUT NOT HARD AND SMELLING SMOKEY!!!
Anatoly
Meat with the bone... if it's pork... then skinless spare ribs... lots of onion cut into half rings... spices and a little vegetable oil so the spices stick to the meat better... no salt!!! A couple of hours... in a bag or basin... the onions are fried separately on the grill in a frying pan in oil... large pieces of meat on skewers...!!! On wood!!! No mayonnaise... wine... juice... mineral water... kefir... brine... or vinegar!!!)
Vladimir
The shashlik turns out steamed, and the jar bursts and falls off when you take it out due to the temperature difference between the dripping fat (juice) and the jar at the bottom.
Grey
If you were cooking this way and something fell off, it was caused by a sudden change in temperature. You should have placed it on a towel, rag, oven mitt, etc.
Vladimir
Yeah, and add some straws for the smell...
Gray
Well, no mayonnaise, no skewers! Better to have a layer of meat, onions, peppers, etc. The jar won't burst. The meat will be juicy. Not quite shashlik, but delicious! More like baked meat! But juicy, you can make it crispy! The question about foil is, if you use foil, it's stewed meat; without foil, it will crisp up!
Laria
The onions aren't even marinated. And the meat gets its shashlik flavor only with the onions.
Grey
If you were cooking this way and something fell off, it was caused by a sudden change in temperature. You should have placed it on a towel, rag, oven mitt, etc.
Ilnar
Add a teaspoon of sugar per kilogram. After removing from the oven, pour the birch chips into a saucepan and light them on fire. Once they're lit, add them to the pan and close the lid. Once the oxygen runs out, the chips will begin to smolder and smoke. If the smoke smell isn't enough, try again!
Sergey
It is better to buy an electric grill or an electric barbecue.
Nikolay
I think shashlik is made on coals, the rest are just ways of cooking meat.
Oleg
Yes! Grilled over coals, no mayonnaise or marinade! ONLY MEAT, SALT, SPICES, AND FIRE!!!
It's the same thing, but not in a jar (the jar burst), but in a sleeve - delicious and looks great as a standalone dish.
Cretinism
Novel
The can didn't burst. The meat was tender. But you certainly wouldn't call it shashlik.
Zoya
I have to try this recipe, it's very interesting. After all, you don't always have a grill on hand.
Zinaida
You guys are all right, but this recipe is for those who don't have a barbecue or a shashlik maker—there's no way to get out into the countryside and into your dacha! And don't claim this recipe is better—everyone knows that! Try what they suggest you make at home—in the oven! And then share your thoughts on the resulting dish! Zoya is absolutely right—follow her advice!
Svetlana
I completely agree, the recipe is absolutely terrifying, a complete waste of money and mood.