Beef shashlik in the oven
Origin of the recipe
Don't worry about your oven-baked beef shashlik being too tough. This method is much less likely to dry out even a tough cut of meat like beef than cooking it outdoors. Mineral water and vegetable oil will keep your oven-baked beef shashlik juicy and tender.
What do you need for cooking?
Ingredients
-
Beef
-
Mineral water
-
Seasoning for barbecue
-
Vegetable oil
-
Onion
-
Vinegar
Kitchen utensils
- Knife
- Board
- Bowl
- Baking tray
- Lattice
- Foil
- Skewers
Step-by-step recipe
Step 1:
Cut the beef into cubes.
Step 2:
Place the meat in a bowl, pour in mineral water and leave for 1 hour until it turns lighter in color, then drain the water.
Step 3:
Sprinkle the meat with spices.
Step 4:
Cut the onion into thick rings and add to the meat.
Step 5:
Pour in vegetable oil, mix well and leave for an hour and a half.
Step 6:
Thread the meat onto wooden skewers and wrap the loose ends in foil.
Step 7:
Line a baking sheet with foil, place a rack on top and place the kebabs on top.
Step 8:
Fry for 40-45 minutes at 200 degrees.
Step 9:
Cut the onion into half rings and marinate in vinegar while the shashlik is cooking.
Step 10:
Remove the finished shashlik and serve with pickled onions.
Cooking tips
Use a ready-made set of barbecue spices or your favorite ones.
Wooden skewers can be pre-soaked in water, then it is not necessary to wrap them in foil.
