Shish kebab in a frying pan
Источник фото: https://ru.123rf.com/profile_mila103
Do you want to learn how to cook barbecue right in your kitchen?
When I first learned this method, it seemed to me that I had learned something deeply important! Thanks to an Arab family. Well, of course, a girl from the “concrete jungle”... we only had barbecue in the summer, when we got out from the sea. Real, with natural smoke. This method will give you the opportunity to make barbecue at any time without leaving home and without lighting a fire in the next room
Ингредиенты
Chicken (or better any meat) - 1 kg;
Onions - 2 pcs;
Soy sauce) - 4 tbsp. l;
Coriander - 1 tsp;
Lemon - 1 piece;
Spices (ground peppers, dry herbs) - 1 tsp;
Charcoal - 2 pcs.
Рецепт
1. The main character is charcoal. Yes, this is exactly the charcoal that is sold in supermarkets in the barbecue section.
2. Any meat will do for barbecue in a frying pan. I used chicken as an option, but I highly recommend using pork, beef or lamb. Then you will have a real kebab!
3. Once again I want to repeat that this is not a recipe, but a recommendation or an idea that I want to share and its essence is the smell of smoke. I've tried different marinades and each of them is good in its own way. Therefore, for barbecue, you can marinate the meat in your favorite way. Here I marinated the chicken like this: To the chicken I added chopped onions, lemon slices, spices and soy sauce. I didn't salt it. The chicken was in the marinade for about one hour. Then I selected pieces of meat from the marinade and placed them in the pan to fry.
4. The marinade with onions was left to wait for its “finest” hour.
5. When the meat is almost ready, add pickled onions and lemon to the frying pan.
6. While the meat is cooking, prepare the charcoal. You only need two small pieces. They are the ones who will give the natural smell and taste of the kebab. The coals need to be lit. Just keeping them on the burner takes a long time. I poured some cognac on them and put them on the burner. The flame enveloped them for a while and they were more easily ignited. The coals must be lit until red. This is a very important point!
7. Now the most important thing. Push the meat to the edges of the pan, leaving an empty space in the center. Guess why? Right. For coal
8. Now do everything very quickly. We put the coals directly into the fat. There will be no fat, no smoke. Only the coals, red from the heat, will produce enough smoke so that the meat has time to take on its smell.
9. And tightly close the pan with a lid. Do not open the lid! You need to keep the smoke under it for as long as possible. It will already be 2 minutes when you feel like you are on a picnic. If you did everything correctly, the smoke should be under the lid for about 5 minutes. (attention! do not drown the coal in fat, then there will be no smoke!)
10. It’s a pity that photographs cannot convey the smell. Another photo of kebab in a frying pan.