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Veal kebab in a frying pan is soft and juicy

Soft, Juicy Veal Kebabs in a Skillet

Bring the cookout home. Easy, fast, and incredibly delicious! Craving a day outdoors but short on time or a way to get there? It's a familiar problem — there's never quite enough of something. So why not throw a mini cookout right in your own kitchen? And what's a cookout without kebabs — tender, well-seared, straight off the skewer? Don't worry, we're not lighting a fire on the balcony (no need to invite the fire department over). Instead, we'll make a scaled-down version of kebabs on nothing more than an ordinary skillet.

Ksi-ksa

Recipe author

Veal kebab in a frying pan is soft and juicy

Composition / ingredients

Servings:

Veal (pork, chicken, or turkey also work — fillets or other tender cuts are best)

Onion

White wine (dry)

Salt

Ground black pepper

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 14 g

Fats 43 % 12 g

Carbohydrates 7 % 2 g

173 kcal

GI: 100 / 0 / 0

Cooking method

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Let's make kebabs at home in a skillet — veal, in my case. So, mouths watering, we bravely start cutting the meat. Cut it into cubes, roughly 1½ inches (4 cm) or a little smaller. Slice the onion into rings, pour boiling water over them for 1–2 minutes, then drain. Put the onion and meat in a bowl, season with salt and pepper (add other spices if you like), pour in the wine, mix, cover, and let marinate for at least 3 hours. Thread 3–4 pieces of meat onto bamboo skewers, alternating with onion. Sear over medium heat in a little vegetable oil on one side, flip, cover with a lid, and cook the other side. Take the lid off and give it another minute to let the excess liquid cook off — but not too long, or the meat will dry out! Your veal kebabs are ready; serve them right away while they're hot. And let the neighbors get jealous of the aromas drifting from your window!