Pan-Grilled Lamb (Shiya in a Skillet or Pan)

Name: Pan-Grilled Lamb (Shiya in a Skillet or Pan)
Total time: 2400 s
Cuisine: American
Ingredients: 2.2 pounds lamb (about 1 kilogram) or as much as you like; 1 onion; 1 green bell pepper; 4 large garlic cloves; 1 lemon; 1/2 cup plain yogurt (120 ml) to help tenderize the meat and make it very soft; Spices:; 1 tablespoon vinegar; 1 teaspoon black pepper; 1/2 teaspoon ground ginger; Pinch nutmeg; Pinch Chinese kebab spice (or five-spice powder, optional); 1 teaspoon ground coriander; 1/2 teaspoon mixed spice; 1 teaspoon salt; If you have it, a light sprinkle of bouillon powder (optional)

هند أسامة @cook_4894713

أمريكا

I was craving a plate of shiya (grilled lamb), but I didn’t have a grill. My sister showed me this quick method, and I loved it—the taste is just like shiya cooked on a grill! My family really enjoyed the dish.

هند أسامة @cook_4894713

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Ingredients

40 minutes

2.2 poundslamb (about 1 kilogram) or as much as you like
1onion
1green bell pepper
4large garlic cloves
1lemon
1/2 cupplain yogurt (120 ml) to help tenderize the meat and make it very soft
Spices:
1 tablespoonvinegar
1 teaspoonblack pepper
1/2 teaspoonground ginger
Pinchnutmeg
PinchChinese kebab spice (or five-spice powder, optional)
1 teaspoonground coriander
1/2 teaspoonmixed spice
1 teaspoonsalt
If you have it, a light sprinkle of bouillon powder (optional)

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Steps

40 minutes

1

After slicing the lamb into small strips, add the yogurt and all the ingredients above. Mix well until everything is combined with the meat.
2

Slice the onion and green bell pepper into long strips and add them to the meat in the same bowl. Stir to combine, then let it marinate for 1 to 2 hours.
3

When you’re ready to cook, add 1 to 2 tablespoons of oil to a skillet or frying pan. Once the oil is hot, add the meat mixture, including all the marinade. Don’t drain any liquid—the meat will absorb it as it cooks. Stir the meat over medium-high heat for 10 minutes, then let it cook undisturbed for another 10 minutes. Stir again and continue cooking until the meat is grilled, cooked through, and all the liquid is absorbed.
4

Once the meat is well grilled, transfer it to a medium pot. Spread it out and make a small space in the center for a small dish (like an espresso cup saucer). Heat a piece of charcoal until it’s red hot. Place 1 tablespoon of oil in the small dish in the center of the pot. When the charcoal is ready, place it on the oil in the dish and cover the pot tightly. The smoke from the charcoal will give the meat a grilled flavor, just like on a traditional grill.
5

All the stovetop steps take about 30 minutes, and the charcoal smoking step takes just 5 minutes. Serve hot and enjoy!