Traditionally, shish kebab is made from lamb. However, the young beef kebab is also delicious. The main thing is to properly marinate it and not dry it out so that the meat does not become tough.
It is necessary
-
- The amount of ingredients is indicated for 1 kg of beef.
- For a simple marinade:
- - 250 ml of 3% vinegar essence;
- - 1 onion;
- - 1 bunch of parsley;
- - 2 bay leaves;
- - salt
- ground black pepper to taste.
- For honey marinade:
- - 1 tbsp. a spoonful of honey;
- - 80 ml of soy sauce;
- - 1 teaspoon of sesame oil;
- - 2 teaspoons of grated ginger;
- - 2 cloves of garlic.
- For the maple syrup marinade:
- - 1 glass of maple syrup;
- - 1 onion;
- - ¼ teaspoon of dry mustard;
- - 1 teaspoon dry thyme;
- - 1 tbsp. a spoonful of chili sauce;
- - 1 tbsp. spoon of red wine vinegar.
- For tomato marinade:
- - 2 glasses of tomato juice;
- - 3 tbsp. tablespoons of grated horseradish;
- - 2 tbsp. tablespoons of vegetable oil;
- - 3 tbsp. spoons of sherry;
- - 1 teaspoon each of dry basil and ground black pepper.
- For marinade in Armenian:
- - 1 large onion;
- - 1 medium carrot;
- - 5 pcs. cloves and allspice peas;
- - 1 glass of white wine;
- - salt to taste.
- For Uzbek marinade:
- - 2 - 3 onions;
- - 50 ml of 3% vinegar essence;
- - red and black ground pepper
- salt to taste.
- For Georgian marinade:
- - 2 large onions;
- - 1 bunch of parsley;
- - 2 bay leaves;
- - 2 tbsp. tablespoons of grape vinegar;
- - 5 - 6 allspice peas;
- - salt
- ground black pepper to taste.
Instructions
Step 1
The marinade is simple.
Cut the beef into small pieces and cover them with vinegar. Cut the onion into slices, finely chop the parsley, break the bay leaf.
Step 2
Add spices to the meat saucepan. Season with salt and black pepper to taste. Leave the meat for 4 to 6 hours to soften and soak in the spices.
Step 3
Honey marinade.
Heat the honey in a bowl to a liquid consistency, grate the ginger on a fine grater, pass the garlic through a garlic press. Combine honey with soy sauce, sesame oil, ginger and garlic mixture. Pour the resulting mixture into pieces of meat for 2 to 4 hours.
Step 4
Maple syrup marinade.
Cut the onion into small cubes. Combine maple syrup, red wine sauce and chili sauce, add onion, mustard, thyme. Put the mixture on fire and bring to a boil.
Step 5
Reduce heat to low and simmer mixture for about 15 minutes. Then cool the marinade and place the beef pieces in it for 4 - 6 hours.
Step 6
Tomato marinade.
Combine tomato juice, vegetable oil and sherry in a bowl. Heat the mixture a little and add spices - grated horseradish, dry basil and black pepper.
Step 7
Leave the pieces of young beef to marinate in the tomato for 10 to 12 hours. Pour the same sauce over the shish kebab during charcoal-grilling.
Step 8
Marinade in Armenian.
Sprinkle salt on the beef slices. Finely chop the onions, grate the carrots. Add pepper, cloves, onions, carrots to the meat and mix thoroughly. Pour in a glass of white wine. Leave the meat marinated for a day.
Step 9
Marinade in Uzbek.
Beat off pieces of beef on both sides. Finely chop the onion. Sprinkle each piece with red and black peppers and onions.
Step 10
Arrange the pieces tightly to each other in rows. Press the meat on top with a press and place in a cold place for at least 2 - 3 hours.
Step 11
Marinade in Georgian.
Place the pieces of beef in a bowl. Sprinkle the meat on top with salt, ground black pepper, allspice. Add chopped onions and grated bay leaves.
Step 12
Pour grape vinegar over the spiced meat and mix thoroughly. Refrigerate marinated beef for up to 2 days.
