To have a beef shish kebab was soft and juicy, you need not only to choose the right meat, but also to know how to pickle the shish kebab from this meat. Beef for shish kebab should be free of veins, with small inclusions of fat. If you take only beef fillets, then the shish kebab will turn out to be dry. And in order to get a delicious shish kebab from beef, a piece of meat must necessarily contain fat.
If you can not find a suitable pulp of beef, then it is possible to fry pieces of pulp with lard (in the process of cooking shish kebab from beef) (the order is 1 piece of fat every 2 pieces of beef).
Recipes for soft beef shish kebab
How to cook shish kebab from beef in Georgian?
Ingredients:
- 1 kg of beef tenderloin;
- 2-3 heads of onions;
- 1 bunch of fresh parsley;
- 1 bay leaf;
- 2 tablespoons of grape vinegar;
- pepper fragrant peas (5-6 peas);
- salt.
Preparation:
We chop the pulp of the beef with portions of chunks and add them to the bowl. We cut the onions with rings and put it to the meat. Then add salt, 2 tablespoons of grape vinegar, laurel leaf, sweet pepper and mix. We put meat in a cool place (the bottom shelf of a refrigerator approaches) for 2-3 days. 2 times a day, the meat must be mixed. After the meat is well promarinuetsya, it is threaded on the skewers, and fry on the grill.
Beef shish kebab with tomatoes
Ingredients:
- 800 g of beef tenderloin;
- 800 g of fresh tomatoes;
- 2 heads of onions;
- 1 teaspoon without a slide of black ground pepper;
- 150 ml of red dry wine;
- 3 cloves garlic;
- 1 bunch of fresh coriander.
Preparation:
We cut beef into small pieces the size of a matchbox. Solim it, add ground pepper and chopped onions. Then add the red dry wine. We leave the shish kebab marinated for 4 hours. Then we string the meat on skewers, alternating it with slices of tomatoes. Before serving, sprinkle a shish kebab finely chopped cilantro.
Very soft beef shish kebab
Ingredients:
- 1.5 kg of veal;
- 1 liter of highly carbonated water;
- 2-3 heads of onions;
- 2 lemons;
- salt and pepper to taste.
Preparation:
Cut the flesh of veal into small pieces. Onions cut into half rings or 4 slices. Mix the meat, onions, juice of two lemons, salt and pepper. There we add one liter of soda water. Stirring. Leave to marinate for 4 hours. After that, we cook the shish kebab on hot coals.
Beef shish kebab in wine and pomegranate juice
Ingredients:
- 2 kilograms of fresh beef tenderloin;
- 10 heads of onions;
- 2 lemons;
- 1 grenade;
- 0,7 liters of white dry wine;
- several branches of fresh coriander and cucumber;
- salt;
- black and red ground pepper.
Preparation:
We cut meat into portions. Then we prepare a marinade for a shish kebab from beef: we cut onions rings, to it we add salt, red and black ground pepper, and juice of two lemons. There we put crushed fresh fresh herbs. The resulting marinade is mixed with meat, and then poured the meat with white wine. The wine should barely cover the meat. We marinade the shish kebab for about 7 hours. After that, fry it on the grill, and before serving, pour 1 pomegranate juice on the table.
Soft beef shish kebab with vinegar and wine
Ingredients:
- 2 kg of beef;
- 2 teaspoons without a slide of black pepper peas;
- Bay leaf;
- 10 heads of onions;
- 1 lemon;
- 200 g of tomato paste;
- 100 g of vinegar (6%);
- 150 ml of white dry wine;
- red pepper and salt to taste.
Preparation:
We cut the flesh in portions. At the bottom of the vessel, in which meat will be marinated, we spread the pepper with peas, and above it a bay leaf. Then lay the layers of beef, alternating it with onion, red pepper, salt. Then cover the meat with a layer of onions, bay leaf and tomato paste with a thickness of 1 finger. Top with watered vinegar and put under the press (not less than 10 kg) per day. Then drain the liquid, remove the bay leaves and black pepper peas, add lemon juice and white dry wine and pickle another 4 hours. Then fry the meat on the coals.