In a nutshell, how to cook a shish kebab in a frying pan: cut the pork into cubes, put it on wooden skewers, lightly fry and continue to simmer with onions and wine under the lid for about an hour. More details? ..

Summary

Ingredients

• Low-fat pork – 1 kg
• Dry red wine – 1 glass
• Vinegar 9% – 2 tbsp
• Salt to taste
• Ground black pepper – to taste
• Ground ginger – 0.5 teaspoon (to taste)
• Oregano (oregano) – 1 teaspoon (to taste)
• Vegetable oil – 2-3 tbsp
• Yellow onions (medium size) – 3 pcs.
• Canned tomatoes in their own juice (optional) – 200 g
• Sweet and sour sauce (for example, tkemali) – to taste
• or lemon juice – to taste

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Instructions

1. We will prepare all the necessary products. In addition to food, we need 4 wooden skewers 12-14 cm long and a wide flat frying pan.

   

2. Cut a kilogram of lean pork into cubes – about 16 pieces. Some will turn out to be even, regular cubes, while others can be oblong pieces – then we will fold them in half, stringing them on a skewer, and they will also make a suitable shape.
3. Chopped meat should be marinated. Place it in a suitable saucepan.
4. Salt the meat (no more than 1 teaspoon without top) and pepper (on the tip of a teaspoon).
5. Pour the meat with a glass of dry red wine, add 2 tablespoon. tablespoons of vinegar (if the wine is sour, then you do not need to add vinegar). Mix and cover. Let us leave the meat in wine for at least half an hour, or overnight or for a day.
   Half an hour of free time in the kitchen, I think, will not be wasted. Let’s prepare a salad or boil rice, or whatever we do – creative people never get bored!
6. String tightly 4 cubes of meat on each skewer.
7. We heat up 2-3 tablespoon. tablespoons of vegetable oil in a wide frying pan with a flat bottom.
   We spread the meat on skewers in a frying pan. First, fry the kebab in a pan for 3 minutes on one side.

   

8. And then the same amount on the other.
9. While the meat is fried on skewers, prepare the onion. Peel, wash and finely chop three medium heads of ordinary yellow onions (300 g total).
10. Remove the slightly fried “fours” from the pan onto a wide plate.
11. Pour the chopped onion into the pan. Fry it over medium heat for 5 minutes, stirring occasionally, until transparent (no golden or, even worse, brown, because we eat right!

    

12. Pour the marinade leftover from the meat to the onion. Salt and pepper to taste, add ground ginger and oregano. We mix.
13. Then spread the skewers with meat on top of the onion. Shake the pan to settle down.
14. Close the pan with a lid. Simmer shashlik with onions over low heat for about 40 minutes (until soft).
15. Twice during this time, you need to turn the kebabs and shake the pan.
16. Serve the cooked shish kebab in a pan with sweet and sour sauces.

    

Bon appetit!