In the open air, shashlik turns out much tastier, and it’s hard to argue with that, but sometimes meat lovers have a desire to cook it at home in a frying pan.
Chefs have several secrets that will help you fry shashlik no worse than on a grill.
When cooking meat in a frying pan, the thickness of the pieces should not exceed 3 cm, and the weight should not exceed 60 g.
Marinade
The meat is cut and then mixed with black pepper, salt, and onion. The vegetable is pre-cut and then squeezed to release the juice.
The ingredients are mixed, and then dry ground coriander is added. The meat should be kept in the resulting marinade for at least 60 minutes.
If you are cooking chicken, add a little paprika or turmeric. This will give not only a piquant taste, but also a beautiful shade. It is recommended to pour a little vegetable oil into the marinade so that the marinade literally envelops the meat.
Preparation
Experienced cooks recommend using a cast iron frying pan to prepare shashlik. It needs to be heated very well.
The surface of the frying pan should be dry. Coarse rock salt is poured onto it, and then the meat is laid out.
Place them loosely next to each other and fry on one side for 3 minutes, then turn over and fry for another 3 minutes.
Then reduce the heat and cook until well done or medium done. The finished shashlik is garnished with onions and pomegranate, and served with a sauce, such as tkemali.
Thus, the main secret of shashlik on a frying pan is a hot dry frying pan and coarse salt. Chefs advise not to rush, and then the shashlik will be no worse than meat cooked on a grill.
