Smoky shashlik in a frying pan
1 serving
15 minutes
Skewers with smoke on a skillet are a masterful embodiment of campfire aroma in a kitchen setting. This recipe combines the juiciness of marinated pork with the spicy fragrance of khmeli-suneli, garlic, and thyme. The special charm of the dish comes from oak bark chips, creating a light smoky hue as if the skewers were cooked over an open flame. The tradition of cooking meat with smoke has roots in various culinary customs but is adapted here for urban convenience. During frying, juices and spices saturate the meat, giving it a rich flavor and appetizing golden crust. Such skewers are perfect for cozy evenings when you want to touch the atmosphere of a picnic while staying warm at home.
1
First, marinate the meat. Take onion (cut into rings), salt, pepper, mustard powder (liquid mustard also works), khmeli-suneli, vinegar, and sparkling water. Cut the pork into pieces about a centimeter thick. Mix everything and let it sit for 2 hours at room temperature.
- Pork: 200 g
- Onion: 80 g
- Mustard: 3 g
- Ground black pepper: 3 g
- Khmeli-suneli: 3 g
- Vinegar: 20 ml
- Carbonated water: 300 ml
2
After the time has passed, dry the meat with paper towels.
3
The firewood will be made from oak bark chips, which can be purchased at any pharmacy. Form a small bowl from foil or a chocolate wrapper.
4
Pour oil into a skillet heated to 100 degrees. For additional flavoring, you can use garlic, rosemary, and thyme.
- Garlic: 2 cloves
- Rosemary: 2 g
- Thyme: 2 g
- Vegetable oil: 20 ml
5
Place the meat and a bowl of chips in the pan. Light the chips with a lighter, and when they catch fire, cover with a lid. Open periodically and if the chips are not smoldering, relight and cover again.
- Oak bark: 20 g
6
The meat is cooked for about 6 minutes, 3 minutes on each side. Check readiness with a thermometer; the internal temperature for pork is 71 degrees. You can also just cut it open to check.