Fried Shashlik
Description
The dish is prepared without unnecessary complications. I found this simple recipe for frying pan shashlik in a Georgian cuisine cookbook. It described the traditional way of preparing this meat dish, but there was a note saying that shashlik could also be made at home, right in a frying pan, and turn out just as good. I tried it—and indeed, it worked. This dish always delights my family. Who doesn't love shashlik? :) The meat turns out tender, juicy, with a nice golden crust—perfect shashlik, just made at home in a frying pan. The dish is ready to serve.
Instructions
- 1
Step 1
We cut the meat into not very large pieces!
- 2
Step 2
Peel the onion and slice it into half-rings.
- 3
Step 3
Then we put the meat into vegetable oil or melted fat on a well-heated frying pan. Cover with a lid. The meat should release its juice.
- 4
Step 4
Once the meat has released its juices, uncover and simmer over medium heat for about 5 minutes. Then reduce the heat, cover again with the lid, and continue simmering for approximately 10 minutes. Season with salt and pepper, stirring occasionally. Check the meat—if it's not tender yet, add a little water and continue simmering, covered.
- 5
Step 5
After all the water has evaporated, increase the heat and sear the meat until it develops a golden crust.
- 6
Step 6
Then pour a glass of dry white wine (250 ml) into the skillet. Simmer for 10 minutes over medium heat, then cover with a lid, reduce the heat, and simmer until the wine has completely evaporated.
- 7
Step 7
The meat should turn out a beautiful golden color.
- 8
Step 8
Then add the onion.
- 9
Step 9
Mix, add salt, pepper, and spices. Increase the heat and simmer until the onion acquires a golden color.
- 10
Step 10
In the end, the dish looks like this. Transfer the shashlik to plates, garnish with onion rings, fresh vegetables, and serve.