How to Make Skewer-Free Kebab in a Pan

How to Make Skewer-Free Kebab in a Pan

Blog Article

Making skewers-free kebabs in a pan is a great alternative for those who don’t have skewers or prefer not to use them. Here’s a simple and delicious way to prepare kebabs directly in a pan:

 

Slot dana 5000 Ingredients:

 

500g ground meat (beef, chicken, lamb, or a mix of your choice)

 

1 onion, finely chopped or grated

 

2 cloves garlic, minced

 

1 tablespoon ginger, grated (optional)

 

1 teaspoon cumin powder

 

1 teaspoon paprika (smoked paprika is great for added flavor)

 

1 teaspoon ground coriander

 

1 teaspoon garam masala or curry powder (optional, for extra flavor)

 

1/2 teaspoon chili powder or ground black pepper (adjust to your preference)

 

Salt to taste

 

Fresh cilantro or parsley, chopped (optional, for garnish)

 

1-2 tablespoons olive oil or any cooking oil for frying

 

Instructions:

Step 1: Prepare the Meat Mixture

 

Combine Ingredients: In a large mixing bowl, add the ground meat, finely chopped onion, minced garlic, grated ginger (if using), and all the spices (cumin, paprika, coriander, garam masala, chili powder, and salt).

 

Mix: Use your hands or a spoon to mix everything thoroughly until all the ingredients are well-combined. This will ensure that the flavors are evenly distributed.

 

Step 2: Form the Kebabs

 

Shape the Mixture: Take a portion of the meat mixture (about 2 tablespoons per kebab) and form small, round or oval-shaped patties or logs, similar to the size of traditional kebabs. You can press them into flat patties or make them slightly elongated.

 

Optional: If you prefer a crispy outer layer, you can lightly dust the kebabs with flour or breadcrumbs before cooking, but this is optional.

 

Step 3: Cook the Kebabs in the Pan

 

Heat the Pan: Place a non-stick or cast-iron skillet on medium heat and add a tablespoon of oil. Allow the oil to heat up, but not smoke.

 

Cook the Kebabs: Gently place the kebabs in the pan, ensuring they don't touch each other too much (you may need to cook them in batches). Let them cook undisturbed for about 4-5 minutes on each side, or until they are golden brown and cooked through.

 

Tip: Don’t overcrowd the pan as this will reduce the heat and make the kebabs cook unevenly. Give each kebab enough space to crisp up.

 

Flip Carefully: Use tongs or a spatula to flip the kebabs gently. Be careful as they can break apart if handled roughly. Cook until both sides are browned and the inside is fully cooked.

 

Step 4: Serve

 

Garnish and Serve: Once cooked, remove the kebabs from the pan and place them on a plate lined with paper towels to absorb any excess oil. Garnish with fresh cilantro or parsley for a burst of color and flavor.

 

Side Options: Serve the kebabs with a side of rice, flatbread (like pita or naan), or a refreshing salad. You can also serve them with a yogurt dip or a squeeze of lemon for added tanginess.

 

Tips:

 

Vegetarian Option: You can substitute the meat with mashed potatoes or crumbled tofu, adding spices like cumin, turmeric, and coriander for flavor.

 

For Extra Moisture: If your kebabs are too dry, add a bit of finely grated carrot, zucchini, or bell pepper to the mixture to help keep them moist.

 

Flavor Variations: Feel free to experiment with spices, herbs, or even a splash of lemon juice or Worcestershire sauce for different flavor profiles.

 

This method of making kebabs in a pan is easy and doesn't require skewers, while still offering a juicy, flavorful dish. Enjoy!