How to fry shashlik in a frying pan so that it is indistinguishable from what is cooked on the grill: and with a smoky aroma
Traditional shashlik is usually cooked on a grill, but what to do if you don’t have the opportunity to go out into nature and take skewers with you?
No problem – the expert of the online publication BelNovosti, chef Yulia Arkhipova, revealed some secrets and subtleties of preparing juicy and aromatic shashlik at home.
How to cook shashlik in a frying pan
When cooking shashlik in a frying pan, first of all, you should pay attention to the size of the pieces of meat. They should be small (approximately 3x3 cm) so that the meat can be well fried and retain its juiciness. The weight of each piece should be about 60 g.
The next important point is the marinade. You can use any, adding a little sunflower oil to it so that each piece is well soaked. The oil helps to keep the meat juicy, and also gives it additional flavor.
Once the meat is ready to fry, it can be skewered onto short wooden sticks or fried individually. A thick-walled cast iron pan is recommended for frying.
Before you start cooking the shashlik, heat up a dry frying pan and sprinkle it with coarse salt. This will create an effect similar to that achieved when using a grill.
Once the pan is hot enough, you can place the shashlik on it, leaving enough space between the pieces.
Fry the shashlik for 2-3 minutes on each side to get a delicious golden crust. The fire should be medium so that the meat does not burn, but does not remain raw.
At the very end of frying, light a small coal and place it in the middle of the pan, covering it with a lid. A few minutes will be enough for the meat to be saturated with the aroma of smoke.
Earlier, BelNovosti wrote about what to eat cottage cheese with.
