CHICKEN KEBAB IN A JAR

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

Ingredients

The most important component is, of course, meat. Anyone will do: 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 barbecue you will need:

meat - 500 g;
rice - 250 - 300 g;
onions - 5 - 7 medium heads;
smoked bacon - 100 g;
2 cans of 3 l.;
6 wooden skewers;
foil and cling film.

For 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 barbecue in a glass jar - step-by-step master class

The meat is cut into large portions.

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

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

Season the onions with spices, salt, pour oil, sauce and vinegar, squeeze 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 stirring, press the onion so that it starts up the juice.

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

Smoked bacon will give the kebab the smell of smoke. It is cut into thin small pieces. After putting on the skewer in turn with the main ingredient. 4 pieces of meat and 3 slices of bacon are strung on each skewer.

Rice groats are poured into each jar to protect the bottom from deformation. Onions left over from the marinade are halved. Spread it on top of rice to give a shish kebab smell.

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

The neck of each jar 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 turn on the oven immediately to the maximum, the temperature must be added gradually. When the cooking time is up, the hot cans are not removed from the oven, as the glass should cool down gradually. It is necessary to open the door, letting in 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 necks, you need to wait until the steam comes off, otherwise you can burn your hands.