Skewers in the pan: recipes

The content of the article

• General principles for the preparation of barbecue in a pan
• Shish kebab recipe in a pan
• Kebab in a pan of pork with vinegar
• With lemon and onion
• With cognac
• In soya-ginger marinade
• With wine and prunes
• Veal
• From chicken breast
• Lamb

If the weather broke out on the street or the planned outdoor recreation suddenly broke out, and the meat is already pickled, then you can cook the barbecue at home using an ordinary frying pan. Skeptics may be outraged that it is impossible to achieve the famous aroma of a fire, but in practice, culinary specialists resort to some tricks that allow you to achieve the desired effect..

General principles for the preparation of barbecue in a pan

The first thing when choosing meat for barbecue is to make sure it is fresh. It should not produce an unpleasant odor, and the pulp itself will spring a little, when pressed with a finger. To prepare this dish, pork (neck, tenderloin), lamb (brisket, loin), veal and chicken fillet are suitable. It is better to take lean meats, otherwise the kebab will be fat and high-calorie, which is not welcomed by adherents of a healthy lifestyle. Frozen meat is not recommended for cooking this dish..

The meat base should be well cleaned of fat and connective tissue residues, washed under running water and dried with a towel. The meat is traditionally cut into cubes with a side of 3-5 centimeters. Vinegar, pomegranate, lemon juice and dry wine are often used for marinade. The pickling process softens the meat fibers, saturates the slices with a certain taste.

To diversify the taste of barbecue in a pan, you can use your favorite spices and spices. Before frying, the meat is strung on wooden skewers, alternating with onions, tomatoes, sweet peppers or other vegetables. It is better to fry kebabs in a thick cast-iron pan or in a grill pan. Billets can be fried in butter, vegetable oil or use a mixture of them. It is important to achieve a golden crust.

They add the aroma of real kebab cooked at the stake using liquid smoke. It can be purchased in large supermarkets or ordered in the online store. If the flavor of the fire is not fundamental, then it is better not to use liquid smoke, as there is an opinion that it is harmful to health. Shish kebab is ideally combined with fresh vegetables and herbs. A variety of sauces can be served with it, mainly on a tomato basis. Meat should be eaten immediately after cooking, so its taste and aroma will be as saturated.

Shish kebab recipe in a pan

Cooking barbecue at home in a pan is not difficult. There are techniques that make it possible even in a frying pan to achieve the aroma of dishes cooked at the stake. A lot of kebab recipes from different varieties of meat will satisfy everyone’s taste preferences. A variety of marinades will turn an ordinary meat piece into a real work of culinary art.

Kebab in a pan of pork with vinegar

• Time: 45 minutes.
• Servings Per Container: 10.
• Calorie content: 228 kcal / 100 g.
• Purpose: basic.
• Cuisine: Caucasian.
• Difficulty: Easy.

Do not be afraid of the presence of vinegar in the recipe. Such a pork kebab in a pan will be as close as possible to taste to a dish prepared in nature. The prescription does not use a chemical essence, but natural apple cider vinegar. It does not make pork stiff, on the contrary, it softens the structure of meat, and at the same time gives meat slices the flavor of real kebab.

Ingredients:

• pork neck – 1 kg;
• onion – 4 pcs.;
• apple vinegar – 50 ml;
• vegetable oil – 40 ml;
• salt, pepper – optional.

Cooking method:

1. Rinse, dry the pork, cut into cubes with a side of about 4 cm, as shown in the photo.
2. Season the slices with salt and pepper.
3. Fry the meat in hot vegetable oil so that the slices are covered with a delicious crust.
4. Pour vinegar into a faceted glass, add cold water to the top and send to the meat.
5. Reduce heat to medium, simmer pork for about 20 minutes, turning over periodically until the liquid has completely evaporated.
6. Peel the onions, cut into rings, when the liquid evaporates, add to the meat.
7. Season everything to taste, increase the heat and fry the contents of the pan for 1 minute.

With lemon and onion

• Time: 35 minutes.
• Servings Per Container: 10.
• Calorie content: 215 kcal / 100 g.
• Purpose: basic.
• Cuisine: Caucasian.
• Difficulty: Easy.

A delicious barbecue in a pan is obtained if you cook it with a lot of onions and lemon. Appetizing golden brown crust is formed due to the fact that pork is fried in butter. Marinade made from lemon juice and onion soaks the meat well, saturates it with taste and makes it softer. This dish can be served with traditional tomato sauce, fresh herbs and vegetables.

Ingredients:

• pork neck – 1 kg;
• onion – 8 pcs.;
• lemon juice – 100 ml;
• butter – 100 g;
• salt, pepper – optional.

Cooking method:

1. Rinse the collars under running water, dry.
2. Cut the flesh into medium sized pieces.
3. Place slices in a suitable volume or glass or enamel dish..
4. Top with chopped onion, pour the juice and season with spices to taste.
5. Mix everything with your hands, while massaging the meat well.
6. Cover the dishes and place on the refrigerator shelf for 5–8 hours.
7. Heat a pan with butter well.
8. Separate the meat slices from the onion.
9. Fry the pork until golden brown on all sides.
10. Add onion rings, cover and let simmer for 15 minutes with minimal heat..

With cognac

• Time: 50 minutes.
• Servings Per Container: 10.
• Calorie content: 271 kcal / 100 g.
• Purpose: basic.
• Cuisine: Caucasian.
• Difficulty: Easy.

Alcohol, in this case cognac, gives the shashlik a distinctive shade and aroma. During cooking, the alcohol evaporates under the influence of heat, so you should not be afraid of the action of an alcoholic drink. A mixture of vegetable and butter during frying creates a delicious golden crust. Lemon slices give a special touch, which after frying turn into a real treat.

Ingredients:

• pork – 1 kg;
• onion – 3 pcs.;
• lemon – 1 pc.;
• butter – 80 g;
• cognac – 50 ml;
• sunflower oil – 50 ml;
• salt, pepper – optional.

Cooking method:

1. Prepare the meat, cut into cubes 5 cm thick.
2. Peel the onion, cut into rings.
3. Wash the lemon, cut into circles.
4. Transfer meat to a suitable container.
5. Add salt, pepper, pour brandy, put onion and lemon slices on top.
6. Mix everything, cover, put a press on top, send to the refrigerator for 3 hours.
7. 10 minutes before the end of pickling, heat a pan with sunflower oil.
8. Place the pickled pieces on wooden skewers and put in a pan.
9. Put butter over skewers.
10. Fry until golden brown on both sides.
11. Put onion with lemon, pour marinade, reduce heat and simmer for 30 minutes, regularly turning the kebabs.

In soya-ginger marinade

• Time: 40 minutes.
• Servings Per Container: 4.
• Calorie content: 227 kcal / 100 g.
• Purpose: basic.
• Cuisine: Caucasian.
• Difficulty: Easy.

Pork in soya-ginger marinade is very juicy and original in taste. The recipe does not require additional spices, salt in soy sauce is enough to soak the meat well. Optionally, add a little ground black pepper. Light bitterness gives lime juice. If you do not like this component because of its bitterness, then it can be replaced with lemon juice.

Ingredients:

• lean pork – 500 g;
• soy sauce – 50 g;
• honey – 20 g;
• garlic – 1 clove;
• ginger – 1 cm;
• lime juice – 80 ml;
• pepper – optional.

Cooking method:

1. Prepare the pork, cut into cubes weighing 30-40 grams.
2. Peel garlic, ginger, chop in a convenient way.
3. Pour soy sauce into a separate container, add lime juice, honey, garlic, ginger and pepper to taste.
4. Pour the marinade over the meat and refrigerate for 3 hours.
5. Soak wooden sticks in water for 15 minutes.
6. Put the pickled meat on skewers, put on a hot non-stick pan.
7. Fry the skewers in a pan for 20 minutes over low heat, periodically turning.

With wine and prunes

• Time: 50 minutes.
• Servings Per Container: 10.
• Calorie content: 299 kcal / 100 g.
• Purpose: basic.
• Cuisine: Caucasian.
• Difficulty: medium.

In Caucasian cuisine, you can often find dishes with dried fruits. Fragrant pork skewers in a pan with prunes will not leave indifferent real gourmets. Dried fruits require special preparations. Prunes are boiled in a large amount of wine, due to which the fruits acquire softness and rich taste. To prepare dishes according to this recipe, dry white wine is used. If desired, you can use red.

Ingredients:

• pork tenderloin – 1 kg;
• dry white wine – 750 ml;
• prunes – 500 g;
• white pepper peas – 10 g;
• cloves – 2 buds;
• coriander – 10 g;
• ghee – 400 g;
• ground black pepper – 2 g;
• allspice black – 2 g;
• salt – optional.

Cooking method:

1. Rinse the prunes, transfer to a saucepan, pour it with wine, add hot white pepper, cloves, coriander and salt.
2. Close everything with a lid, put on fire and boil for 10-12 minutes.
3. Remove boiled prunes from the heat, leave to stand for 40 minutes.
4. Remove dried fruits from the liquid, dry.
5. Dice the washed, dried meat into the same size as the prune.
6. Sprinkle the meat slices with black ground and allspice, mix thoroughly.
7. Place slices of pork on skewers, alternating with prunes.
8. Fry the skewers in a pan with melted butter for 20 minutes until golden brown on all sides.

Veal

• Time: 30 minutes.
• Servings Per Container: 8.
• Calorie content: 173 kcal / 100 g.
• Purpose: basic.
• Cuisine: Caucasian.
• Difficulty: Easy.

The delicate taste of barbecue in a pan of veal for a long time your guests will not forget. The meat is quickly pickled, that is, saturated with the tastes and aromas of the marinade. Wine alcohols evaporate during heat treatment, so slices of fried veal can be fed to people who, for whatever reason, do not drink alcohol. You can diversify the taste of the dish thanks to a variety of spicy herbs, for example, oregano or rosemary go well with veal.

Ingredients:

• veal – 1 kg;
• onion – 2 pcs.;
• dry white wine – 200 ml;
• vegetable oil – 40 ml;
• salt, pepper, dry herbs – optional.

Cooking method:

1. Rinse, dry the meat, cut into 4 cm cubes.
2. Peel two onions, cut into rings, pour boiling water, drain the water in a couple of minutes.
3. Transfer meat and onions to a large saucepan, salt, pepper, add herbs to taste.
4. Pour all the wine, mix, cover, leave to marinate for at least 3 hours.
5. String 3-4 bbq skewers on bamboo skewers, alternating with onion rings.
6. Fry one side of the kebab in a pan with vegetable oil, then turn over, cover, and cook for 5-7 minutes.
7. A minute before the end of cooking, remove the lid from the pan so that excess moisture evaporates.

From chicken breast

• Time: 50 minutes.
• Servings Per Container: 4.
• Calorie content: 220 kcal / 100 g.
• Purpose: basic.
• Cuisine: Caucasian.
• Difficulty: Easy.

Chicken breast skewers are a great option for a quick lunch or dinner for the whole family. A dish on skewers with vegetables looks very aesthetically pleasing. In this recipe, chicken is combined with sweet pepper, tomato and onion. This set of ingredients can be diluted with other vegetables, such as zucchini or eggplant, based on the taste preferences of each guest.

Ingredients:

• chicken fillet – 500 g;
• Bulgarian pepper – 1 pc.;
• tomato – 1 pc.;
• onion – 3 pcs.;
• seasoning for chicken – 5 g;
• olive oil – 40 ml;
• apple vinegar – 50 ml;
• water – 100 ml;
• salt – optional.

Cooking method:

1. Peel, chop the onion coarsely.
2. Transfer to a bowl, fill with water, add a little salt and vinegar, mix, leave to marinate for 15 minutes.
3. Cut the fillet in portions, season with spices, grate with olive oil and also leave for 15 minutes.
4. Dice bell peppers and tomatoes.
5. Collect kebabs on skewers: first onion, then breast, pepper, chicken again, onion, filet, tomato.
6. Fry the skewers in a hot dry frying pan on all sides until cooked.

Lamb

• Time: 45 minutes.
• Servings Per Container: 8.
• Calorie content: 216 kcal / 100 g.
• Purpose: basic.
• Cuisine: Caucasian.
• Difficulty: Easy.

To cook lamb skewers in a pan, it is better to take the brisket or loin. Impregnation from pomegranate juice and onions goes well with the taste of this type of meat. Creamy taste and golden appetizing crust during frying are given by butter. Such lamb skewers can traditionally be served with ketchup, fresh vegetables, herbs.

Ingredients:

• lamb – 1 kg;
• onion – 2 pcs.;
• pomegranate juice – 100 ml;
• butter – 100 g;
• salt, pepper – optional.

Cooking method:

1. Wash, dry the lamb, cut into pieces of 50-60 grams.
2. Peel the onion, cut into rings.
3. Put lamb with onions in a deep bowl, add salt, pepper.
4. Mix everything, fill with pomegranate juice, send to the refrigerator for 2 hours.
5. String meat on skewers, fry in butter.
6. First, make a strong fire to form a golden crust, then reduce the heat so that the meat is well cooked.
7. Add a little water to the pan, cover and cook for 20 minutes until cooked..