The beef shashlik is soft and juicy
Origin of the recipe
Beef shashlik isn't the most popular option; it's considered dry and tough. However, those who have tried it and were disappointed likely simply chose the wrong cut of beef. The rule is simple: choose meat from young bulls, especially the muscles that are least used—primarily the tenderloin. The marinade will do the rest, and your beef shashlik will melt in your mouth!
What do you need for cooking?
Ingredients
-
Beef tenderloin
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Onions
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Rosemary
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Basil
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Lemon juice
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Salt, pepper
Kitchen utensils
- Knife
- Board
- Bowl
- Blender
- Film
- Skewers
- Barbecue
- Gauze
Step-by-step recipe
Step 1:
Trim fat, veins and membranes from the beef tenderloin.
Step 2:
Cut the meat into 4x4 cm cubes and place in a container.
Step 3:
Separate fresh rosemary leaves from stems and chop finely with a knife.
Step 4:
Add chopped rosemary to the meat, salt, pepper, and the juice of half a lemon.
Step 5:
Chop the basil leaves and add to the rest of the ingredients.
Step 6:
Chop the onion into pieces, puree in a blender, squeeze the juice from the pulp through cheesecloth, and add to the meat and spices. Stir, cover with plastic wrap, and marinate for 1 hour.
Step 7:
Thread the pieces of meat onto skewers.
Step 8:
Blow off the ash from the prepared coals and fan them until they are well heated.
Step 9:
Place the kebabs on the grill and grill, turning every 1-2 minutes. Cook for no more than 7 minutes.
Step 10:
Remove the kebabs from the grill, place them on a plate, let them rest for a bit, and add a little salt.
Cooking tips
The most tender parts are best for shashlik, especially the tenderloin – meat from the back of the cow, the least “pumped” muscle.
Place the pieces of meat on the skewers loosely, so that they don’t stick to each other.
Before frying, remove large pieces of seasonings that may burn.
Maintain the temperature of the coals constantly, otherwise the meat will lose juice.
