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! :)
0 servings