Beef kebab on the Delicious Blog

      Cooking recipe:

       Source: https://www.vkusnyblog.com/recipe/shashlyk-iz-govyadiny/The fillet is peeled and cut into medium-sized pieces. I usually cut in half lengthwise, and then into pieces across.

      Put the beef in a bowl, add mustard, vegetable oil, dry garlic and onion grated on a coarse grater, lightly salt and add ground pepper. Mix it up.

      Such a shish kebab is enough for marinating for a maximum of one and a half hours.

      Before skewering, add more salt to the meat and mix. We put it on skewers, shaking off the remains of the marinade. It is better to put it across the fibers – this way the piece holds its shape better on the skewer.

      Fry over coals with a slightly higher heat than average, turning regularly. The best option for tenderloin is medium roast. That is, the meat in the cut should be with pink juice. To this state, it is fried for a maximum of 15 minutes.

      I highly do not recommend a full roast.

      In this case, you can do without skewers and roast the meat on a grill.

      We give the finished shish kebab 5 minutes to lie down – and we fly!

      Enjoy your meal!



       This recipe for beef shish kebab has been tested and prepared by chef Tatiana Nazaruk, the author of a Delicious Blog.

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