Quick shish kebab in a pork frying pan. Pork shish kebab in a frying pan - prepare your favorite dish at home! The best recipes for aromatic shashlik in a pork frying pan. Manufacturing guide

The most delicious and tender, according to most, is pork kebab. It is this meat that is most often used to prepare your favorite delicacy, as it lends itself ideally to marinating and getting it soft is as easy as shelling pears.

Of course, the most delicious pork shish kebab is made over a fire, on a grill. But it’s not always possible to get out into nature to enjoy rosy and juicy slices of meat with a smoky aroma. And in this case, recipes for preparing dishes at home using kitchen appliances come to the rescue. Today we will tell you how to make pork kebab in a frying pan.

How to cook pork kebab in a frying pan with vinegar?

Ingredients:

pork neck – 990 g;
onions – 280 g;
– 55 ml;
refined vegetable oil – 40 ml;

Preparation

Don't rush to jump to conclusions about a recipe if you see vinegar in the ingredients. In fact, having cooked pork with its participation, the result is a taste that is as close as possible to what we are used to enjoying in nature. Try it, and you will certainly love this pork kebab, fried at home in a frying pan.

To implement the recipe, select a pork neck, wash it, dry it and cut it into slices approximately four centimeters in size. Season the pieces of meat with black pepper, preferably freshly ground, and place flavorless vegetable oil in a hot frying pan with a thick bottom. Let the slices become brown on all sides, stirring them occasionally. After this, measure the required amount of apple cider vinegar into a faceted glass, add cold water to the top and pour the mixture over the meat. Reduce the heat under the frying pan to medium and simmer the pork, stirring occasionally, until the liquid has completely evaporated. This will take approximately twenty minutes. During this time, peel the onions and cut them into rings. When the water has evaporated, put the onion mixture into the frying pan, add some salt to the meat to taste, turn up the heat and fry the contents of the frying pan for one minute.

How to fry pork shashlik in a frying pan - recipe with onions and lemon?

Ingredients:

pork neck – 990 g;
onions – 580 g;
– 95 ml;
butter – 110 g;
freshly ground black pepper – 5 g;
coarse table salt – 5 g.

Preparation

We prepare the pork neck traditionally, rinsing it under running water and drying it. Then we cut the meat into medium-sized pieces and place them in an enamel or glass container of a suitable size. We also put the onions there, having previously peeled them and cut them into rings, pour in lemon juice and season the mixture with salt and ground black pepper. If desired, you can add your favorite spices or barbecue seasoning. Mix the meat with onions and spices, kneading it well with your hands, and then cover the vessel with a lid and place it on the refrigerator shelf for at least five hours, and ideally overnight.

Before cooking, set the frying pan to warm up and add butter to it. At this time, separate the slices of meat from the onion rings. Place the pork in the melted butter and fry over medium heat until browned on all sides. Now add the onion rings from the marinade to the browned meat pieces, cover the frying pan with a lid and leave the food to simmer in the lowest possible heat for ten to fifteen minutes.

Pork in a frying pan prepared in this way actually turns out like a shish kebab, and it can be served traditionally with tomato sauce, your favorite herbs and fresh vegetables.

But sometimes you really want to pamper yourself and your family and cook a barbecue. As an alternative, we suggest frying the kebab in a frying pan. If you follow some subtleties, it will not be inferior in taste to its counterpart made over fire.

In the first recipe we will use pork. We will need a kilogram of this meat. Since we will fry the shish kebab in a frying pan, we cut it into small pieces. Five large onions need to be peeled and cut into half rings. Now you need to heat the frying pan and add vegetable oil to it. If there is fat, it is better to fry it - it tastes better. Place the chopped pieces of meat in a frying pan and cover it with a lid. The meat will release juice, and you need to simmer it for about 10 minutes. Then reduce the heat and simmer without opening the lid until the juice evaporates. The meat should become very soft. Let it brown and add 250 ml of red, preferably dry, wine. We also evaporate the wine under the lid. Make the fire small. When there is no liquid left, add chopped onion. Also add salt and pepper to taste. The meat should be brown and the onions should be golden. That's it, the kebab in the frying pan is ready. When serving, you can garnish it with pickled onions and pomegranate seeds.

The next dish can be prepared from any meat and even vegetables. Take chicken, preferably fillet, and cut it into pieces. Place in a bowl and add salt and pepper to taste. Take it and pour it over the meat. Mix everything well and leave to marinate. For chicken meat, 1.5-2 hours is enough to soak in the aroma of spices. Then place the chicken pieces in a frying pan and fry. Chicken roasts much faster, such as pork or beef. If your oven has a grill function, you can use it and get a beautiful brown crust. This dish should be served with vegetables and herbs.

To cook shish kebab in a frying pan, you can pre-marinate the meat. We use regular marinade. This could be kefir, lemon mineral water and definitely spices.

To accompany the meat kebab, you can prepare a vegetable kebab. It cooks very quickly and is used as a side dish. We take any vegetables. In our recipe we use eggplants, sweet peppers, celery, tomatoes, and onions. Wash all the vegetables and cut into large pieces. We will make this kebab on skewers. We string vegetables onto sticks, alternating them. After this, you need to fry them on all sides in a frying pan using olive oil. Place the vegetables in and sprinkle with lemon juice or vinegar. Sprinkle with any herbs and chopped garlic.

Now let’s cook lamb shish kebab in a frying pan. Take lamb breast or loin. Cut it into small pieces. Place the meat in a frying pan and fry, adding spices and salt. Meanwhile, peel and chop the onions. Pour it into the meat and fry for about five more minutes. Then pour it into the frying pan and mix its contents. Turn off the heat and serve the lamb kebab to the table. Decorate the dish with herbs and pomegranate seeds.

And finally, let's prepare mushroom shish kebab. Take the caps of any mushrooms and wash them thoroughly. Then put it in boiling water and cook for about 15 minutes. After this, take skewers and string the caps, alternating with small pieces of lard and onion rings. Fry the kebabs in a frying pan on each side. Before finishing processing, sprinkle with salt and pepper. This dish can be served with a side dish or as an addition to a meat dish.

Now you can cook delicious kebab from almost any product in a frying pan. Add spices, use marinades and delight your household with delicious food.

Under no circumstances should you deny yourself the pleasure of enjoying your favorite dishes, even if objective conditions do not allow you to prepare them. So shish kebab used to be fried only on coals, at most on a grill, but now without them. If the weather doesn't cooperate, meat lovers don't need to despair. You can fry shish kebab in a frying pan on a regular home stove. We will tell you in detail how to do this.

How to fry shashlik at home in a frying pan

Shish kebab can be cooked in a frying pan in two ways: fry the pieces separately or on skewers. The first method is very simple, and the second does not cause difficulties, it is just more unusual. In general, the process of frying pieces individually and on skewers is the same. Many people even think that it’s easier to fry shish kebab on skewers, because you can turn several pieces at the same time, which significantly saves time.

You will still need to marinate the meat first. To do this you need to choose a good recipe. We will provide them to you in abundance. After marinating, the meat is fried in oil in a frying pan and served hot along with vegetables, pita bread and sauce - just like in the best picnic traditions!
It really turns out very tasty. And in appearance, the dish is no different from the one cooked over coals. Look at the photo and you will understand everything yourself.

For those who have no idea how to fry shish kebab in a frying pan, we suggest watching the video. It will show the entire process of frying meat in vegetable oil at home.

Shish kebab recipes in a frying pan

If you want to cook shish kebab in a frying pan, use our recipes. You can use absolutely any meat, but we suggest making homemade kebab from the softest - chicken or pork. You can also use lamb, because it gives more juice than, for example, chicken. But this is not for everyone. Almost everyone likes chicken and pork, and these types of meat do not present any “surprises” in the form of a specific smell.

Recipe 1. Pork shish kebab in a frying pan

We offer a simple recipe for shish kebab in a frying pan. When choosing meat, pay attention to the neck of the pork. Don't be alarmed if there is fat in the meat. It will melt and give extra juice. The main thing is that there is no skin or bones. The barbecue certainly doesn’t need them. There is no need to take the finished product in buckets. It's better to marinate it yourself. It's easy to do - just read our recipes and watch training videos.

Ingredients

Pork – 0.5 kg.
Onion – ½.
Salt - to taste.
Water – 50 ml.
Vinegar – 50 gr.
Vegetable oil – 50 ml.
Bay leaf – 3 pcs.
Ground black pepper - to taste.

Cooking pork shashlik in a frying pan

Cut the fillet for homemade shish kebab into equal pieces and place in a bowl.
Now let's prepare the marinade. Cut the onion into half rings and place in a bowl with meat.
Mix vinegar with water, add pepper and salt. Pour the liquid into the bowl with the meat and onions.
Mix the meat with the marinade and close the container with a lid. We remove it away so as not to salivate, and leave it to marinate for 12 hours.
When the meat is marinated, put the frying pan on the fire and pour vegetable oil into it.
Place the pieces of pork without onions in a frying pan and fry on each side until golden brown. At the end, add a little marinade and simmer for 5 minutes.

You can fry shish kebab in a frying pan on skewers. To do this, you just need to string pieces of pork onto skewers and fry in a wide frying pan on each side. The dish should be served directly on the skewers. It will be convenient and very interesting to eat. The dish should be served with blue onions, vegetables and sauce, preferably homemade. Mushroom, spicy, tomato and white sauces go well with pork meat.
How to fry meat at home will be discussed in detail in the video.

Recipe 2. Chicken kebab in a frying pan

We suggest frying shish kebab in a frying pan from another type of meat - chicken. This kebab turns out tasty and juicy, and its preparation does not take much time, which is also very valuable for any housewife.

Ingredients

Chicken fillet – 0.5 kg.
Onion – 3 pcs.
Garlic – 3 cloves.
Salt – 1-1.5 tbsp. l.
Liquid smoke – 2 tbsp. l.
Ground pepper - to taste.

Cooking chicken kebab in a frying pan

You can cook shish kebab in a frying pan so that it smells like a fire. To do this, you need to use liquid smoke, which is sold in any store. But if you don't want to buy it, that's okay. Shish kebab in a frying pan will still be tasty and soft, even without the aroma of charcoal.

Cut the chicken meat into equal pieces approximately 2-3 cm thick. Place them in a deep bowl.
Cut the onion into rings and place on the meat. Sprinkle with salt and leave it like that for now.
Peel and chop the garlic, add along with the pepper to the meat and onions.
Salt everything again and mix.
We put pressure on the future kebab and leave it to marinate for 6-8 hours.
Then we put 6 pieces of fillet on each skewer.
Heat the frying pan, pour oil into it.
Fry the pieces on each side for 5 minutes until half cooked.
Spray the pieces with liquid smoke and fry in oil until golden brown, about another 3 minutes.

Another recipe for marinade and frying chicken kebab in a frying pan will be offered in the video.

You can marinate the kebab in another way, simpler or more complex - at your discretion. To do this, you just need to read the popular recipes for barbecue marinades on our website. Using them, you can fry excellent real shish kebab in a frying pan at home at any time of the year without any grill. Delight yourself and your loved ones with this wonderful dish at any time of the year! Bon appetit!

What to do if you want barbecue and you’ve already marinated the meat, but the weather messes up all your plans? There is only one way out: cook shish kebab in a frying pan!

It's been pouring from the sky like buckets for the second weekend now. If this continues, then Malakhovka will be washed away, just as the village of Gadyukino was washed away, and one can only dream about barbecue in nature. If you look longingly from the meat marinated in the evening to the morning rain and back - this recipe is for you. Why wait for favors from nature if you can grill kebab without a grill. And even without a grill. Frying pan in hand - and go!

We will need:
½ kg pork neck
½ onion
1 tsp salt
50 g water
50 g vinegar (9%)
50 g vegetable oil
1 bay leaf
4 black peppercorns

It is better to use the neck as meat for shish kebab - it makes the most juicy and tasty kebab. It doesn’t matter whether you are going to make shish kebab in a frying pan or on the grill. The main thing is that pork neck kebab is almost impossible to spoil (unless you maliciously burn it). If you marinate the meat in advance and keep it well in the marinade, it will be well soaked and fried in just 20 minutes, remaining juicy.

Here is a recipe for marinade for barbecue in a frying pan in Malakhov style. Mix vinegar with cold water. Peel the onion, cut it into half rings and put it in a bowl. Add 1 bay leaf and 4 black peppercorns. Cut the pork neck into square pieces with a side of no more than 3 cm. Place the meat on the onion, pour in the marinade and mix well. We leave it under pressure at a temperature of 20-22′ for 12 hours - no less. If the house is hot and the temperature is above 22, then the meat must be taken somewhere cooler, otherwise it will be “cooked”.

After this time, squeeze the meat and onions from the marinade - like this:

Now place the meat and onions in one layer in a frying pan with heated oil. The frying pan should be like the Volga - wide, deep... The result will not be a shish kebab, but a ! We set medium heat under the frying pan and watch carefully: if the meat suddenly starts to produce juice, then we urgently need to add heat. If the meat does not give juice, then everything is in order, we leave everything as is.

Do not touch the meat in the pan until it smells fried. This usually happens within 10 minutes. Fried, not burnt – don’t confuse it! If it smells, turn each piece over and fry the other side in the same way. This will also take about 10 minutes.

Place the finished kebab on a plate and eat immediately. It may not be right away, but I have not yet met people who had the willpower to look at a fragrant and appetizing hot kebab and not touch it :) Bon appetit.

Ingredients:

pork neck - 990 g;
onions - 280 g;
apple cider vinegar - 55 ml;
refined vegetable oil - 40 ml;

Preparation

How to fry pork shashlik in a frying pan - recipe with onions and lemon?

Ingredients:

pork neck - 990 g;
onions - 580 g;
lemon juice - 95 ml;
butter - 110 g;
freshly ground black pepper - 5 g;
coarse table salt - 5 g.

Preparation

Pork in a frying pan prepared in this way actually turns out like a shish kebab, and it can be served traditionally with tomato sauce, your favorite herbs and fresh vegetables.