Shish kebab is traditionally made from lamb. However, increasingly often on the grill is chicken, pork and even beef.
With proper preparation, beef skewers turn out to be no less tasty than pork. Due to the low fat content, it turns out low-calorie. Beef skewers are perfect for people who monitor their diet and count calories.
The most important thing in the preparation is to properly marinate it. For a barbecue, it is better to take fresh, not frozen meat, it is better to cut it. A piece is washed and cut into cubes, about 3-4 centimeters, and put in a deep pan. There they add onions, cut into thick rings. Top the meat with onions sprinkled with ground pepper, salt, add a pinch of thyme and mix, slightly crushing with your hands. They stand beef for a couple of hours, string on skewers and begin to bake. For 1 kg of beef take 2 medium-sized onions.
Fans of hot kebabs can cook meat according to the following recipe.
A piece of beef weighing about 1 kg is cut into pieces of 4 centimeters, put in a bowl. Separately mix 1 tbsp. a spoonful of vegetable oil, soy sauce and chili sauce. Pieces of meat are poured with the resulting marinade, pepper them, salt, mix with onion rings and leave for an hour to soak. If desired, you can soak slices of vegetables in the exact same sauce: tomato, eggplant or zucchini. When cooking, pieces of vegetables are laid between pieces of meat.
To make beef skewers soft and juicy, you need to take a piece of meat weighing about a kilogram, cut it into layers of 3 cm and beat it well. Cut it into small pieces. Three large onions are peeled, cut into rings, crushed so that juice appears, salted and mixed with meat. Chop a sprig of cilantro, dill and parsley, add coriander and sprinkle beef. Pieces salt, pepper, mix and leave to marinate for half a day. Ready meat is strung on skewers and baked on charcoal.
How to cook beef skewers to make it soft and sharp at the same time?
Juicy young meat weighing about a kilogram should be divided into small pieces. Then it is necessary to cut the onion rings and put it on the bottom of the pan. Throw a dozen peas of black pepper, and then put a layer of meat on the onion. Top the beef sprinkled with red pepper and salt and cover with another layer of onion. Then they put the beef again, pepper it again and salt it. So alternate until the meat runs out. The last is a layer of onions. All is watered with 0.5 cups of vinegar, covered with a layer of tomato paste, 4 to 5 bay leaves are added. Press the meat with a plate or a lid, set the load on top and leave to marinate for a day. The next day, the settled liquid is drained, the meat is poured with white wine (they take about 100 ml), lemon juice is squeezed over the meat from one lemon and mixed. Let the beef stand for another three hours, and then proceed to bake.
Beef skewers with tomatoes, a simple recipe.
The beef tenderloin is divided into medium-sized pieces and put in a deep bowl. Salt, sprinkle with a small amount of ground black pepper, pour a tablespoon of vinegar, sprinkle with onion rings and mix with your hands, trying to soak each piece. Tomatoes are washed and cut into thick rings. Three hours later, when the meat is soaked, beef kebab is put on a skewer, alternating meat pieces with slices of tomatoes.
Baked barbecue on the grill over hot coals. So that the meat does not burn, the skewer is constantly rotated, and so that it does not dry out, it is watered. If the heat from the coals is good, this wonderful dish will be ready in 20-30 minutes. Shashlik is served hot, always with a vegetable side dish and fresh herbs.