Picnic in the kitchen, or How to fry pork shish kebab in a frying pan

Bad weather is not a reason to cancel barbecue! You can always fry pork in a frying pan at home. With proper preparation and frying, the meat will turn out no worse than in nature.

The very name “shish kebab” suggests that “pieces of meat will be skewered on skewers,” which is why pork kebab is initially considered an imitation of a real dish (in general, no one will stop you from skewering pieces of fried meat on skewers). But this does not mean that it will not turn out just as tasty or juicy. If you marinate it with spices and onions, the meat will be no worse than cooked on the grill. And if you want to add a smoky flavor, you can add a little watery smoke to the marinade.

Advice! In order for the pork kebab to turn out juicy in a frying pan, it is important to choose good meat. Buy the freshest pork neck - it has a lot of fatty layers that will make your kebab juicy and soft.

Ingredients

pork neck – 700 g
onions – 3 pcs. (250 g)
lemon juice – 1.5 tbsp. l.
apple cider vinegar - 1 tbsp. l.
vegetable oil – 2 tbsp. l.
barbecue spices – 0.5 tbsp. l.
salt - to taste

Manufacturing

Cut the pork neck into medium pieces so that they can be fried - approximately 40 grams each. Place the meat in a deep bowl. Sprinkle with barbecue seasonings. Mix everything thoroughly so that the pieces are covered with spices on all sides.

Peel the onions and cut into rings. Mix with meat. Pour in vinegar and lemon juice. Mix with your hands - mashing the onion so that it releases its juice. Cover with a lid (or better yet, press down with a plate and place a weight on top) and put in the refrigerator for 4 hours.

Heat a huge frying pan - the meat must fit in one layer. Pour in a couple of tablespoons of vegetable oil. Place meat (without onions) into hot oil. Fry over high heat without a lid for 5-6 minutes. All this time, do not disturb, do not twist, let a golden crust appear on the bottom. If you stir ahead of time, the pork will lose its juices.

As soon as a crispy crust appears on the bottom, turn it over and level it with a spatula so that the meat again lies in one layer. Fry for another 5-6 minutes over high heat, uncovered. No need to stir. If you did it right, the meat will be thoroughly fried, it will not release its own juices, and will quickly become golden. And the smell in the kitchen will be great!

Place the pickled onions in the pan, pour in the remaining marinade from the bottom of the bowl (where the meat was marinated).

Stir and fry until the meat is completely cooked - approximately another 8-10 minutes. The fire is as powerful as before, stir occasionally. The onion will give little water, so there is no need to add water. Finally, add salt to taste, remove from heat, cover with a lid and wait 2 minutes until the meat fried in a frying pan has reduced slightly.

You see, you can cook a very tasty kebab at home!

It is best served hot, complemented with pita bread, fresh vegetables and spicy tomato sauce. Bon appetit!

We cook pork shish kebab without leaving home - juicy meat in a frying pan with a smoky smell

Let's have a real picnic right in the kitchen - what do you think? With pork kebab, smelling pleasantly and smoky, with the freshest vegetables and, of course, delicious sauces? We will prepare and marinate the pork according to all the rules, but we will fry the kebab not on the grill, but in a frying pan. If you cook meat according to one of these recipes, it will turn out no worse than on the grill - just as juicy, soft and moderately spicy, with a special barbecue smell.

Content:

Pork shish kebab, fried in a frying pan, with onions and vinegar - with a smoky flavor

Ingredients:

pork neck, sliced, loin – 1 kg;
onions – 2-3 pcs. (not large size);
table vinegar (9%) – 2 tbsp. l.;
sweet sand – 1 tsp;
fresh dill (optional) – 3-4 sprigs (can be replaced with a pinch of dried);
salt (finely ground) – 0.75-1 tsp. (taste);
freshly ground pepper (mixture or just dark) – 1-2 pinches;
sumac, Caucasian herbs and other barbecue spices - to taste;
vegetable oil - for frying meat;
water – 100 ml.

Foil, a small piece of charcoal, and a handful of wood chips for smoking (if available) will also come in handy.

How to cook - step-by-step {instructions} with photos:

Clean the pork from films, veins, and excess fat. The juiciest kebab comes from the neck part of the carcass, because it contains quite a lot of internal fat. But stripping the neck will take more time than, for example, preparing a fillet or loin. Cut the meat into pieces of 30-40 g, no more.
Pickle the onion. To do this, you need to peel several onions and cut them evenly into thin rings. Mix sugar, vinegar, water separately. Pour the mixture given to us into the onion. Marinate for 15-20 minutes, then drain the liquid. Add finely chopped dill and stir.
Add onion and dry spices to the pork (whichever you prefer to use for pork in general and for shish kebab in particular). There is no need to add salt yet. Mix everything well. Cover the meat and put it in the refrigerator for a couple of hours, or overnight (that is, in the dark) , if time permits.
Remove the onion from the marinated pork pieces. Heat oil in a thick-bottomed frying pan. Fry the meat in small portions, leaving noticeable gaps between the slices. This is how the kebab will be fried, and not stewed in its juice. Cook over medium heat on each side, turning the pieces as they brown. Place the fried meat in a large deep dish (bowl, pan) and cover with a lid. You should salt the already cooked side or add salt when all the meat is ready.
Now it’s “mystic” - we give the kebab a smoky smell. Roll a small piece of foil (preferably perforated) into a bowl shape (just fold the edges). Pour a little wood chips inside and put a small charcoal (heat it over the burner in advance).
Place a smoldering coal on the meat, pour in vegetable oil (1 tablespoon) and cover the top with a deep bowl (not a lid, but something dome-shaped, so that there is more air). Leave for 10 minutes.
The remaining onions after marinating can be fried and served along with shish kebab.

The meat comes out very soft, golden brown on the outside and juicy on the inside, with a real smoky smell.

We fry delicious, juicy pork kebab at home, in a frying pan on skewers - production with photos

For production you will need:

pork neck (other medium-fat part of the carcass or ribs) – 1 kg;
onions - 3 medium onions;
barbecue seasoning (favorite spices in random proportions) – 2 tsp;
sunflower oil (deodorized) – 2-3 tbsp. l.;
salt – 1 tsp. (no slide).

Step by step manufacturing method:

Meat with a moderate amount of internal fatty streaks should be cleaned, washed and dried. Cut the pork flesh into portions the size of half a matchbox (or a little larger).
Place the pork in a container or other suitable container for marinating. Peel the onion and grate it on a large grater, add to the meat. Add barbecue seasoning and oil there. Mix well, lightly massaging the meat pieces with your hands so that the spices and onions are moderately distributed over them. Leave to marinate at room temperature for 40-60 minutes or put in the refrigerator for 2-3 hours (or for the whole night (that is, in the dark) ).
Place the marinated meat on wooden skewers (4-5 pieces per serving), removing the marinade from it (the chopped onion will burn during the frying process). Fry the skewers in a regular frying pan or grill pan over medium heat, rotating the skewers as the pork cooks.

Place the finished kebab under foil and let it “rest” for another 7-10 minutes. The meat juices will disperse through the fibers, and the dish will turn out even more juicy.

Recipe for barbecue on a gas grill pan made of pork, in a gentle kefir marinade

Products for manufacturing:

pork neck – 1 kg;
onions – 3-4 onions (evenly large);
ground pepper, coriander grains, thyme - 0.5 tsp each;
sweet paprika (ground) – 1 tsp;
salt – 1-1.5 tsp. (taste);
drink (no matter what fat content) – 1.5-2 glasses;
vegetable oil without aroma - 2 tbsp. l.

How to create a dish at home:

Place all ground spices into a deep container. Pour the oil in there and stir.
Peel the onion and cut into thick rings.
Place the onion rings into the spicy oil mixture and mash with your hands to stimulate the release of juices.
Wash, dry with napkins and cut the meat into pieces, simultaneously cutting out veins, films and excess fat. You shouldn’t cut it very coarsely – the pork must have time to cook inside.
Add pieces of meat pulp to the marinade and mix well.
Add enough drink to completely cover the meat. Marinate for at least 3 hours in the refrigerator.
Pour a little water into the bottom of the grill-gas frying pan so that the fat dripping from the kebab does not burn or smoke. Install the mesh and lay out the meat, removing the marinade from it. The opening of the frying pan must be exactly under the burner. Cover the pan with a lid. Cook for 15-20 minutes, depending on the size of the pieces of meat.
Then turn over and fry the second side for about the same amount. Salt during the manufacturing process.

Serve with pickled onions, salads, fresh vegetables, pita bread, etc.

Frisky kebab with the addition of watery smoke on the stove - tastes just like on the grill

Ingredients:

pork loin, neck, carbonate, fillet, etc. – 1 kg;
dried basil, rosemary, dark ground pepper and other spices to taste;
salt – 1 tsp. (taste);
onion – 1-2 pcs.;
vegetable oil without aroma - 2 tbsp. l. + for frying;
lemon juice – 2 tbsp. l.;
watery smoke - 1 tsp.

How to fry:

Cut the washed, dried, well-cleaned meat into small pieces.
Chop the onion into rings or half rings.
Place the pork and onions in one pan, mix, squeezing lightly with your hands. Then add spices, lemon juice and oil, mix again.
Marinate for 1-6 hours in a cool place.
Fry the pork until golden brown, about 2 minutes on each side, in previously heated oil. The fire should be neither very powerful nor weak. It is not allowed to dump all the meat into the frying pan at once - the temperature of the oil will drop sharply, and the kebab will be stewed rather than fried. A few minutes before the dish is ready, sprinkle it with watery smoke and add salt.
You can also fry the onions from the marinade until golden.
And mix with the finished kebab.

Serve with boiled potatoes, flatbreads, fresh herbs, vegetable salads and sauces.

Shish kebab in a frying pan

Chicken in a frying pan a la shish kebab

What to cook for dinner? This question worries almost everyone at times. I suggest you cook the chicken in 20 minutes. Very tasty, juicy!

“Shashlik” in a frying pan

This is my dad's signature recipe! the meat is super, and the onions are simply excellent :)

Shish kebab in a frying pan

I didn’t think about writing a recipe, but, as it turns out, this production method is not on the website. the pork overnight (that is, in the dark) in kefir and fry it with seasonings in a frying pan the next day. Very juicy, fragrant meat comes out!

Chicken shish kebab on a grill pan

Barbecue in nature, and in good company, is naturally always tasty, funny, great! But now it’s so hot that we don’t want to show our noses outside, but my husband wants meat! The essence of the recipe is not even in the recipe itself - a set of spices and seasonings for marinating can be selected to suit your taste. A fascinating method for making chicken breast. After all, snow-white meat is a bit dry. I learned how to make chicken breast fillet tender and juicy from Jamie Oliver. And so, chicken kebab, and for a snack, three-colored onions from the cook Lenochka (Lena2006209)!

Shish kebab in a frying pan

Look how we prepared tender and juicy lamb in a frying pan for you. The marinade for meat is simple and light. Vegetables cooked in a frying pan will be a beautiful addition to barbecue! Get real pleasure from the taste!

Shish kebab in a frying pan . A very appetizing and fragrant dish that is simply impossible to resist! So don’t despair if you don’t have the ability to cook an excellent barbecue on coals - you can completely create it in a frying pan! And the meat for making such a kebab can be of any kind: beef, chicken, lamb, pork, etc. As a standard, the meat must be fresh, steamed, but it is completely acceptable to choose chilled meat, the main thing is that it is not frozen.

Meat for making barbecue in a frying pan must be marinated in advance - it is marinated literally in the same way as meat for barbecue, which is prepared by any other method. Accordingly, you can prepare the entire marinade, whatever you like. The only difference between barbecue in a frying pan and all other types of barbecue is that the meat needs to be cut into the smallest pieces to make it.

Having thoroughly mixed the meat with the marinade, it is immediately transferred to a cold place and left there for at least four to five hours. And then the kebab is sent to the frying pan, where it is fried until cooked. To prevent the meat from drying out, during frying it is recommended to water it with either the remaining marinade or the fat released from it during the cooking process. Systematic turning of meat also helps to avoid drying out; moreover, in this case the meat is fried even more evenly. And at the very end of production, it’s important not to forget to add the onion from the marinade to it.

To ensure that the kebab is perfectly fried in a frying pan and at the same time remains soft, it is better to choose frying pans with a thick bottom for making it. And since such a kebab cannot grow into impressive sizes, it is better to prepare not skewers, but the smallest skewers for threading it. You can skewer them on the meat right before frying, or you can do this right away after the meat pieces are ready.

It is best to cook shish kebab in a frying pan just before serving - when heated it will be the least tasty. It is better to marinate it in the morning for dinner, and in the evening for tomorrow’s lunch.

Shish kebab cooked in a frying pan is served to the table along with the freshest vegetables (tomatoes, cucumbers, potatoes, paprika, etc.), also with light salads and herbs. A good red wine will not be unnecessary either - it will make the meal truly solemn!

Pork shashlik in a frying pan

If you are planning to go outdoors, but the weather has let you down, don’t be upset: your plans for a tasty and juicy barbecue can be brought to life simply in the kitchen. I myself have encountered this situation more than once, and the recipe for pork kebab with onions, cooked in a frying pan, always helped me out.

Cooking shish kebab at home without coals or grill

A friend gave me a hint to cook meat in this way: she quite often makes barbecue at home, especially since it is quite simple and quick. In addition, there is no need to fuss with the grill and coals, worry about the degree of frying, worry that the kebab will dry out or, on the contrary, remain raw...

And this is because such shish kebab without a barbecue and coals comes out all the time and for everyone - naturally, if you have the right recipe at hand. Well, have I interested you? Then let's get down to business - go to the kitchen and cook homemade pork kebab with onions in a frying pan.

Ingredients for 1 serving

300 g pork pulp;
1 onion;
1 level teaspoon of salt;
2 tablespoons vegetable oil;
1 level teaspoon of kebab spice consistency;
1 tablespoon vinegar;
a pinch of dark ground pepper;
200 ml water.

Meat making process

A little about choosing meat for barbecue. We select the pulp from the upper part of the shoulder blade - here the meat is moderately fatty and the most tender. You can also take the neck part, just not very fatty. Such meat – tender, with a small amount of fat – will give the kebab softness and juiciness.

In addition, you can use other parts of the carcass - slices, loin, but they will require the longest marinating. Shish kebab prepared from the back of the carcass will turn out hard and dry, which is why such meat is not suitable for shish kebab.

We wash the meat with cool water and dry it with cardboard towels. Cut the meat into medium pieces, approximately 3 cm. All pieces should be approximately the same size so that the cooking time is identical.

Place the chopped meat in a bowl, add salt, pepper, spices (you can add your favorite spices) and half the vegetable oil. Mix well and, covering with film, set aside to marinate for 40-50 minutes.

How to cook in a frying pan

Heat a frying pan (with a thick bottom) with vegetable oil, put the meat in 1 layer and fry it over high heat until golden brown, about 1-2 minutes. Then we turn the meat over and fry it on all sides. With this type of frying, all the juice remains in the meat.

Peel and rinse the onions. Cut the onion into rings (or half rings) and place it with the meat.

Fry over low heat for 5-8 minutes until the onion is soft.

We dilute the bite with water, pour it into the frying pan with the meat and simmer over a slightly lower than medium heat until the water evaporates, about 15-20 minutes.

From time to time we turn the meat over - it should have a color like a real shish kebab on a fire.

How to serve and decorate a dish

Pork shish kebab is ready! Serve the kebab hot, immediately after preparation, with the freshest vegetables and herbs.

Let's sum it up

Now you understand how to fry pork in a frying pan like a kebab. Is there really nothing complicated about this? I would be very glad if you, after making this dish, leave your reviews and photos in the comments.