Shashlik in a frying pan

Cookinero 22 Apr 2025

To cook shashlik in a frying pan, we will use beef. Young veal is best suited for fried shashlik - its fillet or tenderloin. Fresh meat should have a firm dark red surface. Buy only chilled meat, without traces of ice. If you choose the right beef, you can easily fry shashlik in a frying pan at home and enjoy tasty and juicy meat. For piquancy and aroma, we will use adjika in our recipe.

How to cook Shashlik in a frying pan

Step 1

Shashlik in a frying pan

Cut the beef into thin slices and beat until soft.

Step 2

Shashlik in a frying pan

Salt and pepper the beef pieces and coat with adjika.

Step 3

Shashlik in a frying pan

Roll each piece of meat into a roll and pierce with a toothpick on both sides to prevent the rolls from falling apart. Cut each roll in half.

Step 4

Shashlik in a frying pan

Pour oil into a frying pan and fry the kebabs over high heat for 5 minutes on each side.

Step 5

Shashlik in a frying pan

Serve the finished shashlik on lettuce leaves.

Shashlik in a frying pan - FAQ About Ingredients, Baking Time and Storage

Yes, chicken thigh or breast works well as a substitute for beef. Adjust cooking time to ensure it's fully cooked (about 4-5 minutes per side for chicken breast).
Replace adjika with a mix of paprika, garlic powder, and a touch of cayenne for heat, or use harissa or sriracha for a different spicy kick.
Swap beef for thick-cut mushrooms, eggplant slices, or firm tofu. Marinate and cook similarly, but reduce frying time to 3-4 minutes per side.
Try grilled vegetables, rice pilaf, or crusty bread. A cucumber-tomato salad or tzatziki sauce also complements the spices beautifully.
Yes! Marinate and roll the beef up to 24 hours in advance. Store covered in the fridge until ready to cook.
Refrigerate in an airtight container for 3-4 days. Reheat gently in a pan to maintain texture.
Freeze cooked rolls (without toothpicks) for up to 2 months. Thaw overnight in the fridge and reheat in a skillet or oven.
Chill the rolled meat for 15 minutes before cooking to help them hold shape. Use two toothpicks per roll if needed.
Bake at 400°F (200°C) for 12-15 minutes, flipping halfway. Brush with oil for browning.
Skip the lettuce leaves and serve with cauliflower rice or a Greek salad for a keto-friendly option.

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