Shish kebab in a slow cooker

Everyone's favorite dish with useful properties. I suggest you cook a barbecue in a slow cooker (oh, this magical-magical cartoon !!!). It turns out juicy, tender, ruddy and fragrant. Well, very tasty! Just try it!

Parra

The author of the recipe

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Composition / ingredients

Servings:

Chicken

0.5

Vinegar (9%)

Onion

Spices dry

to taste

Greenery

Salt

to taste

Pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 42 % 11 g

Fats 42 % 11 g

Carbohydrates 15 % 4 g

155 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 4 hours

Step 1:
We prepare the products according to the list.
Step 2:
Peel the onion and cut it into thin rings.
Step 3:
Take our meat. It does not matter whether it is lamb, pork or chicken. We need to chop it into pieces.
Step 4:
Then these pieces should be soaked in a bowl with vinegar. Without removing the meat from the bowl, pour in all the prepared seasoning, salt and pepper.
Step 5:
The last marinade requires onion rings. We proceed to pickling. The main thing is not to hurry, because it will take three whole hours for a full-fledged pickling. Ideally, the longer it is marinated, the better the meat will absorb the juices, which is very good, because then it will be very juicy and incredibly fragrant.
Step 6:
Put the pickled meat in a slow cooker. Setting the "baking" mode. Don't let its name confuse you, we need a suitable temperature. With this mode, cooking will take almost an hour or 50 minutes. Do not relax your attention while you cook, and you will be rewarded with a divinely beautiful kebab.
Step 7:
Ready shish kebab is served to the table with herbs, fresh baked vegetables and sauce. Enjoy your meal!

I haven't met very many people who don't eat or don't like meat, everyone else just loves it, including me. I especially love shish kebab, as does my whole family. We do not miss the opportunity to cook it in any way: we fry it on coals on a grill or skewers, cook it in an electric oven, bake it in the oven. It depends on what the weather is like outside - if it's summer and hot, then we go out into nature and cook meat on a campfire. If it's cold and raining, then we cook at home. But quite recently I also learned how to cook shish kebab in a slow cooker. At first I was suspicious of this method, but it did not disappoint me. To tell the truth, I have only cooked chicken meat so far, but I plan to cook pork, I think the result will be no worse than the previous one. It's all about prolonged soaking and properly maintained temperature, and the slow cooker copes with this with a bang, you just have to choose the right mode. Try it and you!