The beef shish kebab is not as fatty and less caloric than pork delicacy and does not have a specific smell, like a lamb snack. The excellent taste and nutritional characteristics of the meat used, with the right approach to the business, give an amazing result at the output.
How to cook shish kebab from beef?
The beef shish kebab is more whimsical than the appetizer of a different kind of meat, and it can easily spoil the overall impression of a picnic, having worked hard and dry. To rest in the open air did not bring unpleasant surprises, it is necessary to consider simple rules and tips for preparing a crown dish for a picnic.
- First of all, you need to know from what part of the beef do the shish kebab. Choosing the right meat, you should prefer a tenderloin with fatty interlayers, rump or the inside of the hind leg.
- The marinade should not contain vinegar and other ingredients, which contain this product: mayonnaise, mustard, various sauces. The only permissible variation is wine vinegar, which does not exert a strengthening effect on beef.
- Meat fibers perfectly soften fruits (kiwi, pineapple, pomegranate), soy sauce, and vegetable oil.
How to marinate beef for shish kebab?
A laconic, but effective marinade for shish kebab from beef based on vegetable oil gives unexpectedly soft and juicy results. Fats penetrate into the fibers and frame the slices from the outside. When frying, they are heated faster than meat, creating inside the pieces the temperature is higher than usual, thereby contributing to better baking and preserving the juices.
Ingredients:
- beef - 2 kg;
- vegetable oil - 500-700 ml;
- onion - 1 kg;
- salt - 2 tsp or to taste;
- pepper, spices for shish kebab.
Preparation
- Beef sliced, podsalivayut, flavored with pepper and seasonings.
- Add the shredded and mashed onions, mix.
- Pour in the oil, so that it completely covers the contents and leave the shish kebab of beef marinated for at least 12 hours.
Beef shish kebab - recipe
Even if you cook shish kebab from marble beef, there is a high risk of getting a hard, "rubbery" taste of the prepared dish if you pick up the wrong marinade. Along with the oil base, the desired effect on meat slices will be provided by mineral mineral water, softening the fibers and preserving their juiciness.
Ingredients:
- beef - 2 kg;
- mineral water - 500 ml;
- onion - 1 kg;
- salt - 2 teaspoons;
- coriander and pepper - 1 teaspoon each;
- fragrant herbs - 2 teaspoons.
Preparation
- Prepared, chopped meat is salted, peppered, flavored with spices and mixed with sliced and slightly mashed onions.
- Leave the workpiece for several hours to marinate.
- Fry a soft shish kebab of beef for about a minute over the flame, sealing the juices, after which another 15 minutes over the coals.
Shish kebab of beef with kiwi - recipe
Shish kebab from beef with kiwi is guaranteed to be soft and juicy. However, in this case, do not exceed the recommended pickling time. With prolonged exposure to fruit puree from kiwi fruit to meat slices, they can become completely tasteless, "wadded" and lose elasticity and regular shape. The maximum allowed time of stay of beef in this marinade is 4 hours.
Ingredients:
- beef - 2 kg;
- kiwi - 1 piece;
- tomatoes - 2 pcs .;
- onion - 1 kg;
- salt - 2 teaspoons;
- seasoning for shish kebab - 1 tbsp. a spoon;
- ground pepper.
Preparation
- Prepare and cut beef, podsalivayut, pepper, season with spices.
- Shink the peeled kiwi, tomatoes, onions, knead a little with their hands, add to the meat, mix.
- After a couple of hours you can fry a juicy shish kebab from beef.
Beef shish kebab with vinegar and onion
For supporters of classic marinade recipes and fans of the characteristic "vinegar" sourness in the prepared dish, the following recipe is presented. From it you will learn how to fry shish kebab from beef with vinegar. In order to avoid the negative effect, it is not recommended to replace the vinegar with classic dining room.
Ingredients:
- beef - 2 kg;
- vinegar wine and vegetable oil - 4 tbsp. spoons;
- onion - 1.5 kg;
- salt - 2 teaspoons;
- seasoning for shish kebab - 1 tbsp. a spoon;
- ground pepper, bay leaf.
Preparation
- Meat is cut, mixed with marinade ingredients and chopped onion, left overnight.
- String the marinated beef on the skewer and fry over the coals until ready and rosy.
Shish kebab of beef on kefir - recipe
Especially tender and juicy can be a shish kebab from beef in kefir, which can be taken with any percentage of fat. A unique aroma, stunning taste and inimitable spiciness will give a snack Georgian dry mix of hops-suneli seasonings, which are added to the marinade along with other ingredients.
Ingredients:
- beef - 2 kg;
- kefir - 1-1,5 l;
- onion - 1 kg;
- salt - 2 teaspoons;
- seasoning for shish kebab - 1 tbsp. a spoon;
- ground pepper.
Preparation
- Slice the beef, savor chopped salt, pepper, seasonings and mix with shredded and mashed onions.
- Pour the contents with kefir, mix again and leave for several hours.
- Fry shish kebab on yogurt from beef over smoldering coals to rouge.
Beef shish kebab in bacon - recipe
To what tricks only culinary experts do not resort to improve the taste characteristics of a favorite treat. So the next invention was the use for the design of shish kebab bacon slices. They not only help to preserve the juiciness of the slices, but also give them a unique taste and breathtaking aroma.
Ingredients:
- beef - 2 kg;
- bacon - 400 g;
- onion - 700 g;
- salt - 2 teaspoons;
- ground pepper.
Preparation
- Beef cut, podsalivayut, pepper, mixed with chopped onions and left to marinate for the night.
- The smoked bacon is cut into thin slices, with which they wrap the marinated slices of meat and thread on the skewer.
- Fry shish kebab from beef in bacon in traditional manner over hot coals.
Beef shish kebab with soy sauce
Especially piquant and unusual taste of a shish kebab cooked from beef in soy sauce. In this case, instead of onions, garlic is used, which harmonizes with the other components of the marinade as much as possible. Ginger and tarragon can be taken fresh or ground dried, adding it to the meat to taste.
Ingredients:
- beef - 1 kg;
- soy sauce - 1 glass;
- lemon juice - 1 glass;
- garlic - 7 teeth;
- ground pepper, salt, tarragon, ginger.
Preparation
- Slice the meat into slices, season with spices, pepper, pour in soy sauce and lemon juice, leave for 5-7 hours or overnight for marinating.
- Fry delicious shish kebab from beef over smoldering coals, periodically pouring the remaining marinade.
Shish kebab from beef liver - recipe
Lovers of offal will appreciate the following recipe for shish kebab. In this case, the delicacy is made out of beef liver, which is necessarily rid of films, vessels and veins and cut into small cubes. Wine marinade will give the dish an original taste and make it surprisingly fragrant.
Ingredients:
- beef liver - 1 kg;
- white dry wine - 400 ml;
- vegetable oil - 200 ml;
- lemon juice - 100 ml;
- onion - 500 g;
- Salt, pepper and coriander - 1 teaspoon.
Preparation
- Prepare and cut the liver, put in a bowl.
- Mix lemon juice with butter and wine, add salt, pepper, coriander and sliced and mashed with salt onions.
- Connect the liver with the components of the marinade, leave for 7-9 hours.
- Fry shish kebab from the liver of beef in traditional manner over smoldering charcoal on skewers.
Beef shish kebab in oven
If there is no possibility to organize an excursion to nature, it is possible to cook shish kebab from beef in the oven on skewers. The appetizer will not have a characteristic smell of smoke, but the taste characteristics will be as close as possible to the original. Meat must be pre-marinated with onion and spices. Below is a variant with a mineral water and a lemon.
Ingredients:
- beef - 1 kg;
- mineral water - 500 ml;
- lemon juice - ½ cup;
- onion - 700 g;
- pork fat - 200 g;
- salt, pepper, spices for shish kebab.
Preparation
- Beef is cut into cubes, podsalivayut, peppers, season with spices and mix with shredded and mashed with salt onion.
- Pour mixed with lemon juice mineral water and leave the workpiece for several hours.
- String pieces of prommarinated meat on skewers, alternating with slices of fat, place them on a grate over a baking tray and send to the oven heated to maximum for 10 minutes.
- Next, the heat is reduced to 200 degrees and the shish kebab is cooked for another 15-20 minutes.