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In the bank, in the sleeve, in the pan: we cook barbecue at home

'07.05.2020'

Source: Interfax.by

May is in full swing. In the pre-coronavirus period, everyone was waiting for “May” ones to finally get together with family and friends, go out into the countryside and open the barbecue season. However, this year, for the sake of health preservation, it is desirable to change this tradition a little. For example, meet with loved ones online, and cook meat at home. Interfax.by publishes kebab recipes, for the preparation of which neither barbecue nor skewers are needed.

Photo: Shutterstock

In a frying pan, but "with a smoke"

You can take any meat, while leaving the recipe the same. You will need a frying pan, foil and one piece of charcoal.

Ingredients:

  • chicken legs - 3 pcs;
  • onions - 2 pcs;
  • hops-suneli - 1-2 tsp;
  • wine vinegar - 1 Art. l .;
  • sugar - a pinch;
  • salt - to taste.

The ham is cut on both sides. We fall asleep with spices (we do not add salt).

Pickle the onions in a separate container. Cut it into rings, fill it with sugar, add vinegar. Mix onion with meat and leave overnight.

Separate the meat from the onion and fry on both sides in a frying pan with a small amount of oil over medium heat. When is it ready. We intensify the fire, put the onion from the marinade in the pan. Salt everything well.

While the onion is fried, we kindle a piece of charcoal on the next burner.

When the onion is cooked, put a foil boat in the center of the pan, put a hot coal in it, cover with a lid, turn off the gas and wait 10 minutes.

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On skewers

We replace the skewers with skewers (previously soaked in water for 20-30 minutes), and the grill with the oven. We again choose the meat to our taste. You can marinate it according to the previous recipe.

We put the meat on skewers, but not too tightly. You can alternate with onion rings or vegetables.

For chicken meat, preheat the oven to 200 degrees, for the rest - to 230-240 degrees. We put a baking sheet on the lower tier, a grate on top. Put the meat directly on it. Such a shish kebab is being prepared for 20-30 minutes, maybe a little more. Periodically "skewers" must be turned over and sprayed with water. At the end, make sure the meat is baked well.

The bank

Another unusual option for cooking barbecue. The meat is very juicy, but do not expect any special crust. If you still can’t do without it, fry the cooked kebab in a pan. You will need a three-liter jar and skewers.

We put marinated meat on skewers. Then put them in clean, dry jars. Add the pickled or fried onions.

We cover the cans tightly with foil and make a few small punctures so that the excess steam comes out.

We send the cans to the cold oven, set 200 degrees and wait an hour. Turn off the oven, but do not touch the banks. After about half an hour, open the oven, if they have more or less cooled, we take out with a dry towel.

Up the sleeve

Ingredients:

  • lean meat - 600-800 g;
  • onion - 2 pcs (large onions);
  • hops-suneli - to taste;
  • sugar - 2 tablespoon;
  • apple cider vinegar - 2 tbsp;
  • salt - 1 tsp

Cut the meat into slices, beat off well. Finely chop one onion and rub it with a nibble to separate the juice. We cut the second into half rings, add salt, vinegar, sugar, boiling water. Leave to marinate for an hour.

Mix the meat with chopped onions, add salt and seasoning. We leave under oppression for 2 hours.

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Put the pickled onions in the baking sleeve in an even layer, place the meat on top. We pierce the sleeve in several places with toothpicks and put it on a baking sheet.

For 40 minutes we cook the barbecue in the oven, heated to the maximum, then lower the temperature to 50 degrees and leave the meat for another 15 minutes.

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