Juicy Beef Shashlik. Step-by-step Recipe With Photo

Cooking a juicy beef shashlik is an art, but even a novice cook will cope with this task with a competent approach; the most important thing is to choose the right beef. Charcoal frying does not imply prolonged exposure to heat, that is, the beef should be cooked fairly quickly. Thick rim roast or tenderloin is best for juicy beef skewers.

The most delicious marinade can be prepared according to the classic recipe (spices, salt, onion and vinegar), but I propose to deviate from tradition and do without vinegar, and, moreover, without mayonnaise, which has recently pervaded all recipes. Lemon juice and onion puree are much more effective and healthy for marinating meat for a juicy beef kebab.

Preparation time: 8-10 hours
Servings: 4

Ingredients for a juicy beef kebab

1 kg beef tenderloin;
150 g of onions;
150 g stalk celery;
a bunch of parsley;
chili peppers;
1 lemon;
50 g ketchup or tomato sauce;
5 g hops-suneli;
5 g ground paprika;
rosemary, salt, olive oil.

Method for making juicy beef kebab

First, we make the most delicious beef kebab marinade, which will soften the meat fibers. It is no secret that beef kebab is often tough, and this is because, firstly, you need to choose the right meat, and secondly, marinate it well in order to shorten the frying time.

So, we cut large onions, put them in a blender.

Add a chopped bunch of fresh parsley (both herbs and stems) and stalk celery to the onion.

Cut the hot chili coarsely, add to the rest of the vegetables.

Grind the vegetables until a homogeneous mass is obtained, if it turns out to be very thick, then you can add a little filtered water so that the processor grinds the ingredients more easily. Add ground paprika and suneli hops.

Grind vegetables, add ground paprika and suneli hops

Squeeze the juice from a whole lemon, filter through a sieve so that no lemon seeds get into the marinade.

Add ketchup or tomato sauce. I make homemade ketchup with bell pepper: even a small spoonful of it will diversify the aroma and taste of the marinade.

We mix everything together, note: you don't need to salt anything, the salt will draw moisture out of the meat, but we don't need it.

We cut the beef tenderloin coarsely - the pieces of meat for the shish kebab should be similar in size and weight. Be sure to cut off films and excess fat. By the way, a little fat should be left so that the meat does not dry out.

Cutting the beef tenderloin, cutting off excess fat and films

We put pieces of beef in the prepared marinade, put in a cool place for 6-8 hours.

Put the beef in the marinade and put it in the refrigerator

We string the marinated meat on skewers, grease with high-quality olive oil, this is important, especially if the beef is lean.

Optionally, you can cut the head of onion into rings for barbecue and alternate pieces of beef with onion rings.

I advise you to put a sprig of rosemary on the coals to flavor the smoke.

As soon as the meat is fried, remove from heat and salt to taste. Juicy beef kebab is ready. Bon Appetit!

Cooking beef tenderloin shashlik on charcoal

The right piece of beef, the right marinade, good mood, delicious homemade ketchup and good company - that's all you need for everyone's favorite "picnic" dish - a juicy beef shashlik.