Beef Shish Kebab

To make tender and juicy beef shish kebab, you don't need any special tricks. Many prefer pork or chicken, thinking that beef shish kebab will be tough and dry. It's not quite like that. The key is not even the marinade, but the quality and freshness of the meat, and the cooking process itself. There are many marinade recipes for various types of meat, and they can be conventionally divided into two groups. The first group includes marinades that give the meat the necessary aroma and flavor without requiring long marinating time; the second group includes marinades that marinate the meat with spices over a longer period, softening it, and involve so-called aggressive preservatives - vinegar, wine, citric acid. Beef shish kebab is best marinated with marinades from the second group. In the recipe provided, I use wine, which gives the shish kebab a tangy flavor.

Beef

5.1 lbs (fillet)

Wine

1 cup (dry red)

Onion

4-5 pcs.

Black Pepper

1 tsp (ground)

Cumin

1 tsp (ground)

Coriander

2 tsp

Red Pepper

to taste (optional)

Salt

to taste

To make beef shish kebab, take the meat and remove all veins and films. Then cut the meat into pieces of equal size. The size of each piece should be bite-sized since we will be eating the shish kebab directly from the skewer.

Add spices to the meat and mix well. You can adjust the spice blend to your taste preferences.

Cut the onion into fairly large pieces (rings or half rings), lightly crush it, add it to the meat, mix gently, pour wine over it, and place it under a light press for 4-6 hours.

Before skewering the meat, season it with salt and mix well. Thread the meat onto the skewers, remove the onions (they are not needed as they will burn on the charcoal anyway). Distribute the meat evenly on the skewer so that it is of the same thickness throughout. Do not leave any gaps, but do not press the meat pieces too tightly together.

During cooking, never leave the shish kebab unattended. It needs to be turned and basted in a timely manner. The meat quickly browns and develops an extraordinary aroma.

Cooking beef shish kebab takes only 10-15 minutes. Then it needs to be removed immediately and eaten. The pieces are crispy on the outside and the meat inside is tender and juicy - a true delight!

(4/5)