Cooking process
If you marinated a shish kebab, but on the street the second day the rain does not cease – it does not matter! Prepare a shish kebab in the oven in a jar of skewers. Of course, this meat is not from the barbecue, it is not saturated with smoke, it is without the aroma of green grass, but it is also very worthy.
Meat is baked, tender and juicy. Vprikusku with onions, herbs and spicy sauce mmmm .. m … Be sure to try!
Prepare the necessary ingredients: lamb, onions, mineral water, spices (ground coriander, zir, red ground pepper, black ground pepper) and salt.
Lamb should be thoroughly washed, dried with napkins and cut into small pieces, the size of a large walnut. The existing fat is not needed to cut, otherwise we will get dry meat as a result. Part of the fat will be drowned, the shish kebab will not be fatty.
Put the meat in a deep bowl.
Add salt and spices to taste. Carefully, a little pressing, massage movements, rub the meat. Slowly, let it bring you pleasure.
Peel, wash and cut into slices onions.
Lay it to the meat and again, pressing down, crumble the meat. The onion should let out juice to the maximum.
Pour the highly carbonated mineral water.
Tighten the bowl with food film and send it to the refrigerator. To sustain meat in a marinade it is necessary from 3 till 12 o’clock. The time of pickling depends on the age of the animal, and on your plans.
Prepared for shish kebab meat tightly put on skewers, which 30 minutes before use should be soaked in water.
At the bottom of the three-liter clean jar put a little pickled onions, and then put all the skewers with lamb.
The can is tightly closed with a two-layer foil. From above make one small puncture with a skewer.
Put the jar in a cold oven on the grate and only then turn it on 200 degrees. To cook a shish kebab in the oven in a jar on skewers exactly 1 hour.
After the time has elapsed, turn off the oven and do not open. After 10 minutes, open and carefully remove the can of shashlik.
Using such an unusual way of cooking shish kebab, as a result we have meat of amazing taste.
The meat is very tender, juicy and fragrant.
Bon Appetit. Cook with love.
Shish kebab in the oven in the jar of skewers
If the weather spoiled the mood – surprise her with a shish kebab in the bank!
Ingredients
Lamb – 1 kg
Onion – 300 g
Mineral water – 500 ml
Spices – to taste
Salt – to taste
Cooking process
If you marinated a shish kebab, but on the street the second day the rain does not cease – it does not matter! Prepare a shish kebab in the oven in a jar of skewers. Of course, this meat is not from the barbecue, it is not saturated with smoke, it is without the aroma of green grass, but it is also very worthy.
Meat is baked, tender and juicy. Vprikusku with onions, herbs and spicy sauce mmmm .. m … Be sure to try!
Prepare the necessary ingredients: lamb, onions, mineral water, spices (ground coriander, zir, red ground pepper, black ground pepper) and salt.
Lamb should be thoroughly washed, dried with napkins and cut into small pieces, the size of a large walnut. The existing fat is not needed to cut, otherwise we will get dry meat as a result. Part of the fat will be drowned, the shish kebab will not be fatty.
Put the meat in a deep bowl.
Add salt and spices to taste. Carefully, a little pressing, massage movements, rub the meat. Slowly, let it bring you pleasure.
Peel, wash and cut into slices onions.
Lay it to the meat and again, pressing down, crumble the meat. The onion should let out juice to the maximum.
Pour the highly carbonated mineral water.
Tighten the bowl with food film and send it to the refrigerator. To sustain meat in a marinade it is necessary from 3 till 12 o’clock. The time of pickling depends on the age of the animal, and on your plans.
Prepared for shish kebab meat tightly put on skewers, which 30 minutes before use should be soaked in water.
At the bottom of the three-liter clean jar put a little pickled onions, and then put all the skewers with lamb.
The can is tightly closed with a two-layer foil. From above make one small puncture with a skewer.
Put the jar in a cold oven on the grate and only then turn it on 200 degrees. To cook a shish kebab in the oven in a jar on skewers exactly 1 hour.
After the time has elapsed, turn off the oven and do not open. After 10 minutes, open and carefully remove the can of shashlik.
Using such an unusual way of cooking shish kebab, as a result we have meat of amazing taste.
The meat is very tender, juicy and fragrant.
Bon Appetit. Cook with love.