Shish kebab is loved by many. How pleasant it is to enjoy this dish in nature, by the fire, sharing it with good friends. But what to do in winter or in rainy weather? Prepare a kebab in a skillet. It will turn out to be no worse than the traditional one. Choose a recipe to your liking and surprise your home.
It is necessary
-
- 1 kg of meat;
- 250 g bacon;
- 4 tablespoons of butter;
- 3 onions;
- salt;
- ground black pepper;
- lard
- or
- 1 kg of pork;
- 3 onions;
- 3 tablespoons of soy sauce
- 2 tablespoons of sugar;
- 2 tablespoons vegetable oil
- or
- 1 kg of lamb;
- 80 g butter;
- 1 onion;
- salt;
- ground black pepper;
- greens;
- 100 g of pomegranate juice;
- = pomegranate seeds.
Instructions
Step 1
Rinse the pork under running cold water and pat dry with a paper towel.
Step 2
Cut the meat into 1 cm thick pieces. Beat them lightly with a special hammer.
Step 3
Finely grate 1 peeled onion. Lightly salt it and mix the gruel with the meat. Leave the pork to marinate for 2-3 hours.
Step 4
Peel and cut into rings 2 onions. Cut the bacon into thin slices.
Step 5
String the marinated meat onto wooden skewers, alternating with pieces of bacon and onion rings. Season the kebabs lightly with black pepper or other spices of your choice.
Step 6
Heat the lard in a skillet. Fry the kebab in it until golden brown.
Step 7
Pour melted butter or apple cider vinegar over the prepared skewers.
Step 8
For the second recipe shashlik, cut 1 kg of pork pulp into medium-sized pieces.
Step 9
Peel and cut 3 onions into half rings.
Step 10
Combine chopped meat, onions, 2 tablespoons of granulated sugar, 3 tablespoons of soy sauce. Then pour over all 2 tablespoons of vegetable oil. Leave the meat to marinate for 30-40 minutes.
Step 11
Place the meat in a preheated skillet. Add some vegetable oil. Fry the kebab until cooked under the lid, stirring occasionally.
Step 12
Lamb shish kebab cooked in a pan will also be very tasty. To prepare it, cut 1 kg of fatty lamb brisket or loin into 50-60 g pieces.
Step 13
Melt 80 g of butter in a skillet and add the meat. Season it with salt and black pepper.
Step 14
Fry the meat until tender, stirring occasionally.
Step 15
Place the peeled and finely chopped onion in the finished meat. Mix everything and fry for 5 minutes.
Step 16
Pour 100 g of pomegranate juice into the meat pan. Mix it with the meat and turn off the heat.
Step 17
Put the kebab on a dish, sprinkle it with pomegranate seeds and herbs. Serve hot.
Bon Appetit!
