Quick and delicious recipe! Probably the fastest and most delicious! Which reminds me of home! SHAKEN KEBAP! It is true that it’s fasting period again, but I have long come to the conclusion that obeying church canons has nothing to do with honoring the Lord and living as a good person towards yourself and the others. So you’ll forgive me in advance!
I remember this dish from my mom. It tasted really great. She took a big pot and fried the meat. And when she added onions, she closed the pan with a lid and shook the meat. Apparently that’s how the tastes are mixed better, I don’t know … Well, I didn’t shake it this time, but next time, I promise I will!
P.S. I forgot to mention that this recipe is also low carb. For those who are interested 😉
Here’s the recipe: 🙂
НЕОБХОДИМИ ПРОДУКТИ:
НАЧИН НА ПРИГОТВЯНЕ:
Cut the meat into cubes about 2-3 cm in size.
Heat the fat in a pan and add the meat.
Fry the meat over medium heat, stirring occasionally to keep it from burning.
When the meat is almost done, add the chopped in half-moons onions.
Stir well. Add salt to taste.
Stir occasionally until the onions are tender and caramelized. The meat must also be cooked and tender.
In fact, as I write the recipe, I wondered why this kebab is called "shaken". I remembered my mother preparing it - she cooked the meat in the pan and when she finally added the onion, she covered the pan with the lid and shook it. Even a child, I participated in this procedure. It was extremely funny!
Well, this time I made the shaken kebab in the big pan and it turned out great again! But next time, to keep the tradition, I'm going to have a real shaken kebab!
Serve while still warm! Be sure to add a glass of nice red wine too! Cheers to you and enjoy! 🙂
Щом аз мога, значи и вие можете!
Добър апетит!
Ingredients
Directions
Cut the meat into cubes about 2-3 cm in size.
Heat the fat in a pan and add the meat.
Fry the meat over medium heat, stirring occasionally to keep it from burning.
When the meat is almost done, add the chopped in half-moons onions.
Stir well. Add salt to taste.
Stir occasionally until the onions are tender and caramelized. The meat must also be cooked and tender.
In fact, as I write the recipe, I wondered why this kebab is called "shaken". I remembered my mother preparing it - she cooked the meat in the pan and when she finally added the onion, she covered the pan with the lid and shook it. Even a child, I participated in this procedure. It was extremely funny!
Well, this time I made the shaken kebab in the big pan and it turned out great again! But next time, to keep the tradition, I'm going to have a real shaken kebab!
Serve while still warm! Be sure to add a glass of nice red wine too! Cheers to you and enjoy! 🙂
