Chicken Kebab in a Pan

by Editorial Staff

When there is no opportunity to fry a kebab on the grill, but I want a kebab … I get by with a frying pan. Delicious and fast.

Summary

Cook Time	30 mins
Total Time	30 mins
Course	Main Dish

Ingredients

Instructions

Wash the chicken fillets and cut into roughly 3 cm pieces. Place in a container and season with salt and pepper to taste.
Cut the small onion into half rings and add to the chicken.
Pour 1.5 to 2 cups of kefir over the chicken to cover, adjust salt to taste, cover, and refrigerate for at least 2 hours or overnight.
Heat a frying pan over medium-high heat and add vegetable oil.
Fry the marinated chicken in portions on all sides until golden brown, about 5-7 minutes per batch, until the internal temperature reaches 74 °C (165 °F).
Serve hot.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.