Barbecue in a pan

Ingredients for cooking kebab in a pan

  1. Fresh beef tenderloin 500 grams
  2. Large onion 3 pieces
  3. Ghee 4 tablespoons
  4. Large pomegranate 2 pieces
  5. Salt to taste
  6. Mix "Five Peppers" ground to taste
  7. Seasoning for meat to taste
  8. Parsley or cilantro fresh to taste
  • Main ingredients: Beef, Onion, Pomegranate
  • Serving 3 servings
  • World Cuisine


Sieve, Wooden spoon, Bowl, Small bowl - 2 pieces, Cutting board, Knife, Medium bowl, Saucepan with a thick bottom, Lid from the pan, Cooker, Wooden spatula, Saucer, Serving dish

Cooking kebab in a pan:

Step 1: prepare the pomegranate.

We wash the pomegranate under running water and put it on a cutting board. 1.5 parts we use for juice as well the remaining - for decorating barbecue. But first, we need to peel the component. Using a very sharp knife, carefully cut off the top of the pomegranate on both sides and throw it away (they will no longer be useful to us). Now do 6 shallow vertical cutstrying not to hurt the grains themselves.

Then, slightly pressing the pomegranate, we separate the parts from the main fruit. We need to make pomegranate slices without damaging the grains and without significant loss of juice. Now with our hands we remove the peel and partitions from each piece. Pour a smaller part of the grains into a bowl, and a large part into a sieve. Put the last inventory in a free bowl. Using a wooden spoon, crush the grains well to squeeze the juice.

We should get about 5 tablespoons. Freshly squeezed juice for a while leave aside.

Step 2: prepare the beef.

We thoroughly wash the beef under running water and put it on a cutting board. Using a knife, if necessary, we clean the meat from films, veins and fat. Then cut the component into large pieces and transfer to a free bowl.

Step 3: prepare the onions.

With a knife, peel the onion from the husk and rinse thoroughly under running water. We spread the component on a cutting board and cut into thin half rings. The chopped onions are moved to a medium bowl and temporarily set aside.

Step 4: prepare the parsley.

We rinse the parsley under running water, shake off excess liquid and put it on a cutting board. Using a knife, grind greens and pour into a clean saucer.

Step 5: cook the kebab in the pan.

Put ghee in a saucepan and put on a big fire. When the container warms up well, and the component melts, put the pieces of beef here. Lightly fry the meat from all sides, stirring occasionally with a wooden spatula. When it sets, slightly reduce the heat and pour salt, Five Peppers mix and seasoning for meat to taste in a saucepan. Continue to fry the component until cooked and a golden color appears approximately 20 minutes. Attention: do not forget from time to time to stir the beef with improvised equipment so that it does not burn on one side.

After the allotted time, lay out the onion half rings in the container. Thoroughly mixing everything with a wooden spatula, fry the ingredients yet 5-7 minutes to the transparency of the latter.

At the end, pour freshly squeezed pomegranate juice into the container and continue to stew the barbecue 7 minutes. After the allotted time, turn off the burner, and cover the pan with a lid and leave it aside. The meat should be a little more infused.

Step 6: serve the kebab in the pan.

We lay out still hot kebab with a wooden spatula on a special flat plate and decorate with chopped greens and pomegranate seeds. Serve to the dining table with slices of bread or pita bread, as well as fresh vegetables and all kinds of sauces to your taste.
Good appetite!

Recipe Tips:

- For the preparation of barbecue in a pan, you can also use fresh mutton. In any case, when choosing meat, you need to pay attention to the color, which will correspond to its freshness. That beef, that mutton should have a bright red or deep pink color, and also not be weathered;

- instead of parsley, the dish can be decorated with finely chopped cilantro;

- so that the meat does not stick and does not stick to the bottom of the container, it is best to use a special cauldron with a thick bottom or a deep narrow pan.