Shish kebab from beef is cooked much more rarely than from pork or chicken. Kitcheners try avoid rigid or viscous meat. But the secret of tasty and juicy shish kebab is simple. Marinade will make meat fragrant and soft.
Beef Shish Kebab
Beef shish kebab: secret of marinade
Marinades for shish kebab are divided in two groups. The first one is suited for delicate fish, chicken and soft pork. Such marinades give food exquisite aroma without deep penetration into fibres. Kefir, sour cream, mineral water, and soy sauce are used for these marinades.
The second group is suitable for thicker meat which may become rigid and viscous during preparation on skewer. These marinades contain so-called aggressive additives: – citric acid, – vinegar, – red wine, etc.
Such ingredients penetrate deep into fibers of meat, making it softer and more friable. Pieces of such meat remain juicy even during frying on open fire.
You will need these ingredients to marinate beef and get a tasty shish kebab:
- meat (tenderloin) – 1.5-2 kg,
- vinegar (9%) – 2-3 tablespoons,
- spices for shashlik – 1-2 tablespoons,
- onion – 2-3 pcs.
Slice onion, that each piece would be 2–3 millimeters. Add vinegar and spices. Pour the mixture over beef in a glass or clay bowl. Stir all pieces with the help of your hands. Leave meat in refrigerator for 3–6 hours. Beef absorbs all tints of smells and may get an unpleasant taste if you marinate in a iron bowl.
If you don’t like vinegar or sourish shish kebab, this ingredient can be switched with red dry wine or cognac. Dilute alcohol with the help of water in ratio of 50 to 50. It is necessary 1 glass of alcohol for marinade. You will also need:
- red and black peppers – 1-2 tablespoons,
- onion – 2-3 pcs.
Slice all ingredients and mix with red wine. Lubricate meat with the help of this liquid and leave it for 6–8 hours. It will be even better, if you leave meat for more time. Beef will be saturated well. 18 hours is a maximum time to marinade it. Meat becomes too sour after this time.
How to Fry Beef Shish Kebab?
Cook meat after marinating (10–17 hours) for 15–20 minutes. This time will be enough on hot coals.