12:33, 25 Aug 2023, author: Ermakova M.

Shish kebab in a pan

Name: Shish kebab in a pan
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: European
Ingredients: Chicken (and preferably any meat) - 1 kg;; Onion - 2 pcs;; Soy sauce) - 4 tbsp. l;; Coriander - 1 tsp;; Lemon - 1 pc;; Spices (ground peppers, dry herbs) - 1 tsp;; Charcoal - 2 pcs.

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 learned something very important!

Photo source: 123rf.com/profile_photootohp

Thanks to one Arab family. Well, of course, the girl from the "concrete jungle" ... we had barbecue only in the summer, when we got out from the sea. Real, with natural smoke. This method will give you the opportunity to make a barbecue at any time without leaving your home and without lighting a fire in the next room :).

The main character is charcoal. Yes, this is exactly the coal that is sold in supermarkets in the barbecue departments.

Shish kebab in a pan

Кухня: European, мясо, калории: 166, время приготовления: 00:45

Ингредиенты

Chicken (and preferably any meat) - 1 kg;

Onion - 2 pcs;

Soy sauce) - 4 tbsp. l;

Coriander - 1 tsp;

Lemon - 1 pc;

Spices (ground peppers, dry herbs) - 1 tsp;

Charcoal - 2 pcs.

Рецепт

1. Any meat for barbecue in a pan is suitable. I took chicken as an option, but I highly recommend pork, beef or lamb. Then you will have a real barbecue!

2. Once again I want to repeat that this is rather not a recipe, but a recommendation or an idea that I want to share and its essence is the smell of smoke. I have tried different marinades and each one 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: I added chopped onion, lemon slices, spices and soy sauce to the chicken. I didn't salt it. The chicken was in the marinade for about an hour. Then I selected the pieces of meat from the marinade and put them in the frying pan.

3. Marinade with onions was left to wait for his "star" hour.

4. When the meat is almost ready, put the pickled onion with lemon into the pan.

5. While the meat is cooking, prepare the charcoal. You only need two small pieces. They will give the natural smell and taste of shish kebab. The coals must be lit. Just keep them on the burner for a long time. I poured some cognac on them and put them on the burner. The flame enveloped them for a while and they ignited more easily. Coals must be ignited to a red state. This is a very important point!

6. Now the most important thing. Push the meat around the edges of the pan, leaving an empty space in the center. Guess what for? Right. For coal.

7. 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 give enough smoke so that the meat has time to take on its smell.

8. And tightly close the pan with a lid. Do not open the lid! We must keep the smoke under it as long as possible. It will already be 2 minutes when you will feel at the picnic. If you did everything right, then 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!