Shish kebabs: recipe

How to make shish kebab from beef? Many are faced with this issue. After all, this meat is often too hard. Prepare a delicious shish kebab from beef , using the following recipe. Treat your family and friends with juicy roast meat.

Shish kebabs: recipe

To prepare this dish you will need:

• Beef tenderloin (any amount, for example, 3 kg);
• Onion - about 6 medium heads;
• Mineral water (strongly carbonated);
• Lard (you can beef, you can lamb or even pork) - about 300 grams;
• Salt, pepper or other spices at will.

Technology

1 step

How to cook delicious shish kebabs from beef? The recipe for this dish does not just include a large amount of onions. It is because of it that the meat becomes juicy and soft. But just putting onions is not enough. Meat must be soaked with its juice. Therefore, the onions need to be cut and crushed by hands, but at the same time sprinkled with salt, so that the liquid leaves better. Another option is to pass the onion through a meat grinder and squeeze out the juice from the resulting mixture. Choose the option that is most convenient for you.

Step 2

Tenderloin is the best part of the carcass for preparing shish kebabs from beef. The recipe is for good and young meat. It is enough to cut into cubes of about three centimeters thick, sprinkle with salt and black pepper. Beef should stand for several hours. It is also recommended to water the meat with a highly carbonated mineral water. It will take a little - a glass and a half (depending on the amount of meat).

Step 3

Be sure to use lard when making shish kebabs from beef. The recipe for cooking dishes from marbled beef does not require additional fats, as it is enough in the cut itself. Salo cut into squares (2.5x2.5 cm), salt. You do not need to pepper. An hour before the start of frying shish kebabs, pour the meat onion juice. This time will be enough for the meat to acquire a special taste and soften softly. You can immediately pour on meat with juice, especially if you use not too young beef.

Step 4

On the metal skewer, plant meat and bacon in the following order: 2 pieces of meat, a piece of fat across, a piece of meat, a piece of fat, 2 pieces of meat. Do not string the pieces too tightly. They should be distributed evenly. After distributing the pieces, adjust them with your hand so that they stay on the skewer smoothly and do not hang.

Step 5

So, the meat is marinated and planted on skewers. It remains to fry it on the coals. They should be of medium size and not too hot. The optimal distance between them and the meat is 5 cm. Fry for 6 minutes, without turning over, on the one hand, then 6 minutes on the other. After that, heat the first side for 2 minutes and a couple of minutes - the second. If you did everything right, then this time will be enough to make the shish kebab well fried, not burnt and not dried.

Step 6

Serve meat directly on skewers. Put on the plate finely chopped white onions, sprinkled with seasoning and sums of sumptuous greens. Good meat, if properly marinated, will melt in the mouth. Do not forget to serve red wine or stronger drinks for shish kebab. Bon Appetit!