Shashlik is not just a dish, but a real culinary tradition that spans many cultures and peoples. It represents pieces of meat marinated in spices and flavored with various sauces, which are then cooked over an open fire or coals. It is an integral part of picnics, feasts and family gatherings in nature. The
history of kebab goes back to ancient times, when people began to master the methods of cooking on an open fire. Since then, this dish has been transformed, undergoing many changes depending on local ingredients and culinary traditions.
For example, different countries use different types of meat – beef, pork, lamb, chicken and even fish. In addition, marinades and ways of serving shashlik vary, which adds variety to its preparation.
Let’s tell you how to cook kebab in a skillet
Ingredients:
- Pork neck – 1.5 kg;
- Onion – 300 g;
- Adjika – 1 tbsp;
- Wine vinegar – 2 tbsp;
- Light soy sauce – 70 ml;
- Salt – 1 tsp;
- Vegetable oil – 2 tbsp.
Ingredients for the sprinkles:
- Onion – 2 pcs;
- Cilantro – 50 g.
Preparation of kebab:
Cut pork neck in small pieces, cut onions in half rings.
Pour vegetable oil, wine vinegar, add soy sauce and ajika to onions and meat, mix thoroughly
.
Cover the meat with a lid and put it in the refrigerator for 12 hours.
In a frying pan over medium heat, fry each piece of meat on all sides. It is important to shake off the onion from the pieces beforehand so that it does not burn.
After frying, put the meat on a plate. Next, put all the kebab in a frying pan and under a lid stew on low heat for 15 minutes.
At this time, cut onions in half rings, chop cilantro. You can put pita bread on the bottom of the plate, then onions and cilantro
. After stewing the meat, you need to remove the lid and fry it until the moisture evaporates. Then lay out the kebab on a bed of onions and cilantro.
Pour the rest of the onions and herbs on top of the kebab, cover it and leave it for 15 minutes. It turns out very tasty kebab on a frying pan.
