Kebab “With Smoke” in a Pan, in Flat Cakes
by Editorial Staff
Incredible! Such a fragrant, juicy, and delicious kebab at home! Be sure to repeat this recipe and get a smoky kebab right in the pan, just like on the grill! Serve the fried meat in homemade tortillas.
Ingredients
- Chicken breast fillet – 2 pcs.
- Charcoal – 1 piece
- For the marinade:
Sour cream – 2 tbsp
Lemon juice – 1 tbsp
Vegetable oil – 2 tbsp
Ground paprika – 1/2 teaspoon
Salt – 1/2 teaspoon
Ground black pepper – 1/4 teaspoon
Ground coriander – 1/2 teaspoon - For the sauce:
Sour cream – 100 ml
Mayonnaise – 2 tbsp
Salt – 1/4 teaspoon
Chili pepper – 1/4 teaspoon
Ground coriander – 1/2 teaspoon - Besides:
Purple onion – 1 pc. - For cakes:
Flour – 315 g
Water – 160-180 ml
Salt – 1/2 teaspoon
Sugar – 1/2 teaspoon
Vegetable oil – 2 tablespoons + for greasing and frying.
Directions
- We send salt and sugar into the water, mix. We make a depression in the flour, pour in oil, water and knead the dough.
- Let the dough rest for 20-30 minutes, covered with cling film.
- We prepare products for the kebab. In addition to food, we need coal.
- Let’s take care of the meat. Cut the chicken breasts into cubes, like on a shish kebab.
- For the marinade, mix sour cream, spices, olive oil, and lemon juice. I recommend not changing anything in the marinade, it is perfect!
- We send the meat to the marinade and leave for 30-40 minutes (as long as possible).
- Divide the dough for tortillas into 5 parts. We roll each piece into a thin layer. Lubricate it with oil, sprinkle with flour and cut along the radius.
- We roll it in a circle into a roll. Roll the roll-up with a snail and roll it out again. Fry the cakes in a little oil on both sides.
- Preparing sauce products and onions. Mix all the ingredients of the sauce and cut the onion into rings.
- Fry the marinated meat in a little oil. Do not overdo the chicken – quickly fry it over high enough heat. The chicken will have time to cook because the pieces are small. If you hold it for a little longer, the breast will become dry.
- While the kebab is fried in a frying pan, put the charcoal on a small burner and light it. We are waiting for the coal to light up (there will be no smoke in the kitchen – feel free to do it).
- When the meat is almost ready, put a foil boat in the center of the pan, and lighted charcoal on it. Water the coal with 0.5 tablespoon. tablespoons of vegetable oil and quickly cover with a lid. So the meat will smoke!
After a couple of minutes, turn off the gas under the pan and let the meat stand for another 5 minutes. - We collect the dish. Lavash (fried flatbread) grease with sauce, put fried meat in a row, put onion rings on top, and fold everything. Smoke shashlik is ready!
Enjoy your meal!
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