Have you ever felt like eating some shish kebob when the weather was not the best for a picnic or you had no barbacue?
There is a way out! Here’s a recipe how to cook shish kebob at home.
Recipe number one: shish kebob in the frying pan.
Take pork ribs and separate meat from the ribs. Cut the meat into pieces. Put the ribs aside, you’re going to need them later on.
Sprinkle the meat with salt and coarse ground pepper.
Leave the meat for a while to let it soak in the salt and pepper.
Then, skewer the meat…
And roll it in flour.
Pour some vegetable oil into a frying pan and start frying.
When it starts to brown, turn it over and keep frying.
And now the trick!
As soon as both sides of the meat get brown, cover the frying pan with a deep bowl (leaving a narrow chink for the steam to get out) and put it away from the fire.
Keep the meat like that for 3 to 5 minutes.
Here it is! Decorate the shish kebob with some onion rings and pomegranate seeds.
Recipe number two: shish kebob in the oven.
To make shish kebob in the oven, you will need special meat, like two layers of pork above the kidneys. Take 1.5 to 2 kilograms of meat.
Take the layer and cut it into pieces.
Sprinkle it with salt and coarse ground pepper.
And put into the oven. Preferable temperature is 200 degrees Celsius.
Put a baking tray under the skewers and cover it with foil.
Bake the meat for 3 to 5 minutes from both sides and the shish kebob is ready! Serve it with the same ingredients like in recipe number one.
Note that the meat should not be brown because it is a very tender and juicy kind of meat.
Let’s not forget about the ribs!
Roll them in four and fry in vegetable oil.
Do everything as we did cooking shish kebob in the frying pan but serve with onion rings and pomegranate syrup.