How to cook shish kebab from beef

Traditionally, shish kebab is prepared from lamb. However, more often on the grill is chicken, pork and even beef.

With the correct preparation of shish kebab from beef is no less delicious than pork. Due to the small fat content, it turns out to be low-calorie. Shish kebab from beef is quite suitable for people who are watching their food and counting calories.

The most important thing in cooking is to properly marinate it. For a shish kebab, it is better to take fresh meat instead of ice cream, preferably a tenderloin. The piece is washed and cut into cubes, approximately 3-4 centimeters, and folded into a deep saucepan. There also add the onion, cut into thick rings. On top of the meat with onions sprinkle with ground pepper, salt, add a pinch of thyme and mix, lightly primed with hands. Beef for a couple of hours, string on the skewers and start baking. For 1 kg of beef, take 2 bulbs of medium size.

Fans of hot shish kebab can prepare meat according to the following recipe.

A piece of beef weighing about 1 kg is cut into pieces to 4 centimeters, folded into a bowl. Separately, mix 1 tbsp. Spoon of vegetable oil, soy sauce and chili sauce. The resulting marinade is poured into pieces of meat, pepper them, salt, mix with onion rings and leave for an hour to impregnate. If desired, it is possible to soak in pieces of vegetables in the same sauce: tomato, eggplant or zucchini. When cooking, pieces of vegetables are laid between pieces of meat.

To cook a shish kebab from beef soft and juicy you need to take a piece of meat weighing about a kilogram, to cut it into strata for 3 cm and to beat it off properly. Make it into small pieces. Clean three large bulbs, cut them with rings, crumple to make juice appear, salt and mix with meat. Cut a sprig of cilantro, dill and parsley, add coriander and sprinkle beef. The pieces are salted, peppered, mixed and left to marinate for half a day. Finished meat is threaded on skewers and baked on charcoal.

How to cook shish kebab from beef to make it soft and sharp at the same time?

Juicy young meat weighing about a kilogram should be divided into small pieces. Then you need to cut the rings with rings and place it on the bottom of the pan. Throw a dozen peas of black pepper, then lay a layer of meat on the onions. Top with beef sprinkled with red pepper and salt and covered with another layer of onion. Then again put the beef, again it is peppered and salted. So alternate until the meat is over. The last is a layer of onions. All water 0.5 cup of vinegar, cover with a layer of tomato paste, add 4 to 5 laurel leaves. Press meat with a plate or lid, place the load on top and leave for a day to marinate. The stagnant liquid is drained off the next day, the meat is poured with white wine (about 100 ml), squeezes lemon juice from one lemon over the meat and mix. Give the beef to stand for another three hours, and then proceed to bake.

Beef shish kebab with tomatoes, simple recipe.

Beef tenderloin is divided into pieces of medium size and folded into deep dishes. Salt, sprinkle with a small amount of ground black pepper, pour a tablespoon of vinegar, sprinkle with onion rings and mix with hands, trying to soak every bit. The tomatoes are washed and cut into thick rings. Three hours later, when the meat is soaked, shashlik of beef is placed on the skewer, alternating meat pieces with slices of tomatoes.

Bake shish kebab on the grill over hot coals. To ensure that the meat does not burn, the skewer is constantly rotated, but not to dry out - watered. If the heat from the coals goes good, this wonderful dish will be ready in 20-30 minutes. The shish kebab is served hot, necessarily with a vegetable garnish and fresh herbs.