Shish kebab in a frying pan - 3 cooking recipes

Culinary aesthetes may begin to argue that no one needs barbecue recipes in a frying pan and that the barbecue they produce is not real. But the only thing it lacks is a smoky flavor. But this can be easily fixed with the help of liquid smoke, for example.

To cook shish kebab in a frying pan, you need to choose the most suitable marinade. Given the incredible number of variations, this will not be as easy as it seems. Marinades can be made based on a variety of products: vinegar, wine, mineral water, vegetable oil, soy sauce, tomato paste, lemon or apple juice, sour cream, mayonnaise, ketchup and so on.

Whatever marinade you choose, it is better to keep the meat in it at least overnight, thereby allowing it to soak in all the flavors well. And, probably, add more seasonings and spices to the marinade. You can use any meat for barbecue in a frying pan: pork, beef, veal, lamb, chicken and other poultry, game, fish. Tenderloin and sirloin are preferred. You can cut the meat into medium pieces - the same as for kebabs on skewers. But it’s better to cut it smaller - this way the dish will cook faster and won’t remain raw inside.

By the way, one of the advantages for kebabs recipes in a frying pan is that the meat can be fried directly with vegetables. For example, onions, tomatoes.

You will have to fry the meat in oil or fat, there is no other way. But if you use a grill pan or non-stick cookware, you can reduce the amount of fat for frying.

The frying pan must be well heated, allowing the oil to get hot. And only then add the chopped pieces of meat. The more tender it is, the more often you need to stir the dish - an appetizing and golden-brown crust quickly appears on the hot surface of the kebabs. Each piece should be fried on all sides.

When everything is ready, the kebabs can be placed on skewers or wooden skewers for authenticity. Serve immediately while hot.