Shashlik in a frying pan

Name: Shashlik in a frying pan
Total time: 25 min
Yield: 3
Cuisine: Russian
Ingredients: Beef - 500 g; Vegetable oil - 34 g; Adjika - 150 g

Cookinero 22 Apr 2025

6660

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

Cut the beef into thin slices and beat until soft.

Step 2

Salt and pepper the beef pieces and coat with adjika.

Step 3

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

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

Step 5

Serve the finished shashlik on lettuce leaves.

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

Can I use chicken instead of beef for this shashlik recipe?

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).

What can I use if I don't have adjika?

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.

How can I make this recipe vegetarian?

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.

What sides pair well with pan-fried shashlik?

Try grilled vegetables, rice pilaf, or crusty bread. A cucumber-tomato salad or tzatziki sauce also complements the spices beautifully.

Can I prepare the meat rolls ahead of time?

Yes! Marinate and roll the beef up to 24 hours in advance. Store covered in the fridge until ready to cook.

How do I store leftovers and how long do they keep?

Refrigerate in an airtight container for 3-4 days. Reheat gently in a pan to maintain texture.

Can I freeze cooked shashlik?

Freeze cooked rolls (without toothpicks) for up to 2 months. Thaw overnight in the fridge and reheat in a skillet or oven.

My rolls keep unraveling—any tips?

Chill the rolled meat for 15 minutes before cooking to help them hold shape. Use two toothpicks per roll if needed.

Can I bake these instead of pan-frying?

Bake at 400°F (200°C) for 12-15 minutes, flipping halfway. Brush with oil for browning.

Is there a low-carb serving suggestion?

Skip the lettuce leaves and serve with cauliflower rice or a Greek salad for a keto-friendly option.

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