Beef shish kebab which part to take
Usually, when we talk about kebab, we mean lamb.
However, it is not always possible to use this classic meat.
Therefore, it was replaced with beef, and sometimes with pork.
Many people successfully make chicken kebab. It's cheaper, fries better and tastes more tender.
However, if you decide on beef, then you should not only choose the meat correctly, but also make the marinade so that the kebab turns out soft and juicy.
The meat of adult individuals - cows, bulls - is somewhat tough. Therefore, veal is best suited.
The best cuts are considered to be sirloin and tenderloin.
Only chilled meat is suitable for barbecue. Re-frozen will not give the flavor you expect.
You can find out whether the meat has been re-frozen or not by pressing on it with your finger.
If a dark spot remains on the meat, it means it has not been defrosted or re-frozen.
And of course, beef meat needs to be kept in the marinade for quite a long time, at least 10 hours.
Beef kebab: delicious marinade of mayonnaise with lemon and garlic
Properly selected meat does not mean that you will have a good kebab. The main thing is to prepare the marinade. It all depends on its composition. One of the classic ingredients is mayonnaise.
To prepare such a marinade, and barbecue in general, we will need:
- beef meat – 1 kg (loin part)
- mayonnaise – 0.4 l
- lemon – 1 pc.
- garlic – 5 cloves;
- salt - to taste
We cut the beef into small pieces, about 50 grams each. It all depends on the skewers - it is necessary that the pieces are well strung on them and do not come off during frying.
Press the garlic and mix with mayonnaise. Squeeze the juice out of the lemon and add it to the mixture of garlic and mayonnaise. Mix all this well, put the meat there. Place the pan in the refrigerator overnight. In general, it is necessary to keep the meat in the marinade for at least 10 hours so that it turns out soft and juicy.
How to cook shish kebab in a jar
Shish kebab from a jar smells incredibly delicious and turns out very juicy. It will not be as crispy as regular kebab. But if you really want to make an appetizing crust, then after cooking you can fry the meat in a frying pan.
Place the pieces of meat on skewers in the same way as in the first method. Then place them in clean, dry 3-5 liter jars. The size of the jar will depend on the length of the skewers and the quantity on them. No more than five skewers will fit in one jar.
For a richer flavor, you can add pickled or fried onions to the bottom.
Seal the necks of the jars and make several small punctures in it. This is necessary so that excess steam can escape from the jar.
You need to place the jars in a cold oven, otherwise the glass may burst if there is a sudden change in temperature. Then set the temperature to 200 °C and leave the meat for an hour.
After this, turn off the oven, but do not open it or remove the jars for about 15–20 minutes. Again due to temperature differences.
When the jars have cooled slightly, carefully wrap each jar in a dry towel and remove from the oven.
As already mentioned, it can give meat an incredibly appetizing aroma. Now imagine what the smell would be like if you used a lot of onions.
For 1 kg of meat, 4–6 large onions are enough, but you can take more. Cut the onion into half rings, place in a colander and pour over boiling water to remove the bitterness. Then add to it 2-3 tablespoons of vinegar, 1-2 tablespoons of sugar, salt to taste and a few tablespoons of water. Leave the onions to marinate for an hour.
Then place the onion in a baking sleeve and spread almost over its entire length. Place the marinated meat on top without mixing it with the onion. Tie the bag and make several punctures in it.
Place the baking tray in an oven preheated to 220°C for an hour. To make the kebab crispy, cut the sleeve and leave in the oven for another 20–30 minutes.
The kebab in the sleeve turns out aromatic and well baked. However, it will not get the same crust as meat cooked on the grill.
When it’s cold outside, you want to feel the familiar smell of meat grilled on coals again, when you’re surrounded by good company, there’s delicious wine on the table, intimate conversations are going on until the morning... Don’t be discouraged: kebabs can be cooked in the oven, even without the aroma of a fire, but they’re also very tasty .
Beef shish kebab, marinade with vinegar and onion
The next marinade recipe, which is no less common, is a marinade with vinegar.
For this recipe for 2 kg of beef you will need:
- onions – 0.5 kg;
- barbecue seasoning - sachet;
- table vinegar (9 percent) – 50 ml;
- vegetable oil – 50 ml;
Cut the beef into kebab pieces and rub with seasoning, which can be purchased at the store.
Next, peel the onion, cut it into rings, and mix with the meat.
Add oil and mix. We dilute vinegar in water. Pour into meat and stir.
We put pressure on top of the meat, and then put it in the refrigerator to marinate. Marinate for 10 hours.
Cooking shish kebab with marinade with kiwi and lemon
A very interesting marinade recipe that uses kiwi.
To prepare this recipe we will need:
- beef – 2 kg;
- kiwi – 3 pcs.;
- lemon – 2 pcs.;
- vegetable oil (refined) – 50 ml;
- onions – 0.5 kg;
- sugar – 1 tsp;
- salt, pepper - to taste.
Cut the beef into pieces and then pepper it. Peel the onion, cut into rings, and place in a saucepan along with the meat. Squeeze lemon juice there and add vegetable oil. Mix everything well, put a jar of water on top as pressure and put it in the refrigerator overnight.
The next day we continue preparing the marinade. We wash and clean kiwis. Cut it into pieces and make a puree out of it. Add sugar and mix.
Take out the pan with the meat, add kiwi puree to it, stir. Again, leave for at least two hours. Before threading the meat onto skewers, add salt and mix.
Pork shashlik recipes in the oven
After the meat pieces have been marinated for 4-5 hours, they can be baked. Cooks make shish kebab at home in the oven in different ways: on skewers, skewers, laying the meat on a vegetable “pillow” (without skewers), in a frying pan. The best option is to bake the meat on a grill pan, but you can make it hotter using a sleeve. Consider the national characteristics of preparing the dish: Caucasian shashlik (with pomegranate juice), Georgian (with red wine), Armenian (with a lot of herbs).
Marinade for beef on kefir with lemon and garlic
Another recipe for marinade is with kefir.
For 2 kg of beef we take:
- lemon – 1 pc.;
- kefir – 0.5 l;
- garlic – 5 cloves;
- mixture of peppers, salt - to taste.
Wash the meat, remove the film, cut into the required pieces.
Peel the garlic, chop it finely or crush it. Next, mix with pepper and put in a pan with meat. Mix. Squeeze the juice from the lemon here, after first removing the zest from it, grating it and mixing it with the juice.
Now pour out the kefir. Stir, cover with a lid and put in the refrigerator. If you do it during the day, then for 10 hours, if in the evening, then at night.
Kefir will give the beef a very delicate taste, and with lemon juice it will be soft and juicy.
Grilled
When you really want a delicious, aromatic, smoky kebab, you can cook it at home, on the grill. This simple recipe does not contain strict recommendations: the composition of the marinade for pork and photos of how to properly marinate shish kebab on the grill can be found on culinary sites. Chefs advise preparing this dish from pork tenderloin or loin. How long to fry the meat depends on the part of the carcass.
Ingredients:
- pork – 1 kg;
- bell pepper – 3-4 pcs.;
- onions – 3 pcs.;
- eggplant – 1 pc.;
- tomato – 1 pc.;
- dry red wine – 1 tbsp.;
- spices, salt - to taste.
Cooking method:
- Wash the pork, cut into pieces of 40-50 grams.
- Peel the onion and cut into large rings.
- Place meat pieces, onion rings, and spices in a container. Mix everything thoroughly.
- Pour dry red wine over the ingredients. Marinate the pork for 5-6 hours.
- Place the pieces on skewers or pre-soaked bamboo skewers. Cut the vegetables into circles or bars of 3-4 centimeters, sandwich the pieces of meat.
- Place the pork and vegetables on the grill, under which place a baking sheet with water (so that the fat dripping from the skewer does not burn).
- Bake the pork kebab in the oven for 25-30 minutes.
Marinade for beef shish kebab with mineral water
The use of mineral water gives the kebab a delicate taste. At least that's what those who constantly use this carbonated drink as a supplement say. And since mineral water replaces both vinegar and mayonnaise, the kebab is not so high in calories.
What you will need for the marinade:
- Mineral water – 1 bottle.
- Onions – 2 pcs.
- Lemon – 1 pc.
- Spices, pepper and salt to taste.
Wash the meat, dry it and cut it into pieces. Put it in a saucepan. Peel the onion and cut it into rings. Add to meat. Add as much spices and herbs as needed, and at the end fill everything with mineral water.
Mix thoroughly, cover with a lid, and put in the refrigerator for 10 hours.
An hour before preparing the kebab, squeeze the juice out of the lemon and add it to the marinated meat.
That's all, now you can start grilling the kebab.
In a baking sleeve
Cooks call this method “Georgian” because the pork neck is marinated with a large amount of herbs: hops-suneli, tarragon (tarragon), savory, and a little wine vinegar (or red wine) is added to the marinade. To cook shish kebab in the oven in a sleeve, you will need to soak the pork butt or neck, but this dish is often prepared from chicken, beef or lamb.
Ingredients:
- pork neck – 1 kg;
- bulbs – 3 pcs.;
- red wine vinegar – 1 tbsp;
- mixture of Georgian spices - 2 tbsp;
- vegetable oil – 30 ml;
- salt, bay leaf.
Cooking method:
- Peel the onion and cut into small cubes. Mix with spices, knead thoroughly to release the juice.
- Cut the pork into pieces of 50-60 grams.
- Mix pork with onions, spices, add vegetable oil, wine vinegar, mix thoroughly. Marinate the kebab for 2-3 hours.
- Place a layer of onion on the bottom of the sleeve, then meat pieces - you can repeat this procedure several times. Add some salt.
- Secure the ends of the sleeve, make several holes for steam to escape. Bake the shish kebab at home in the oven for 1 hour at medium temperature until done.
Marinate beef shish kebab with lemon
A marinade recipe that uses lemon.
For 2 kg of beef we will need:
- lemons – 2 pcs.;
- olive oil – 150 ml;
- garlic – 4 cloves;
- ground black pepper – 5 g;
- salt - to taste.
Prepare the beef: wash, dry with napkins, cut into pieces of the desired size.
Take lemons and squeeze the juice out of them. Remove the zest from one lemon, grate it and add it to the juice. Add pepper. Crush the garlic and add it to the lemon juice. Pour in the oil and mix everything well.
Pour the finished marinade into the pan with the meat, stir, and put in the refrigerator. We leave it overnight, you can press it on top with a press so that it is better absorbed.
Beef marinade with soy sauce
A simple marinade with soy sauce just for beef.
For 1 kg of beef we need:
- soy sauce – 100 ml;
- tomato juice – 0.2 l;
- onions – 0.5 kg;
- garlic – 2 cloves;
- vegetable oil – 50 ml;
- spices - to taste.
For barbecue we use veal tenderloin. Wash, remove the film and cut into kebab pieces. For greater softness, these pieces can be placed in a bag and beaten a little with a hammer.
After that, rub them with spices. Next, peel the onion and cut it into rings. Press the garlic in a crusher or chop it very finely.
Now mix the following ingredients: tomato juice and soy sauce. After this, add onion, garlic and olive oil to the mixture.
Pour the resulting marinade over the meat and put it in the refrigerator overnight.
Instead of tomato juice, you can add mayonnaise. It's already a taste.
Have a nice weekend outdoors with barbecue!
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How to cook tender and juicy beef kebab?
We already know how to cook pork kebab, now let’s talk about the main secrets of preparing delicious beef kebab.
Shish kebab is one of the most ancient dishes; it was prepared by our very, very distant ancestors thousands of years ago, roasting caught prey over coals. And today this dish is one of the most common, which is not surprising, because shish kebab is very tasty and satisfying, and fried meat is not without its appetizing quality. Just the smell of a frying kebab causes profuse salivation, but sometimes expectations do not coincide with reality, and the aromatic kebab turns out to be rubbery, or burns on the outside before it has time to fry on the inside. To prevent all these unpleasant problems from affecting you, you need to know how to properly cook beef kebab.
Beef is a meat that requires attention; often, if the approach to preparing such a kebab is done incorrectly, it turns out to be very tasteless. It is very important, first of all, to choose the right beef for barbecue:
- Buy chilled meat; frozen meat always turns out tougher and drier;
- Do not use fresh meat for barbecue; at least 3 hours must pass after slaughter;
- For beef shish kebab, the inside of the hind leg and tenderloin with fat, rump are best suited;
- Do not buy ready-made kebab preparations - it is unknown what kind of meat they are made from, the risk that the kebab will turn out tasteless increases significantly.
Marinating beef for barbecue
Beef requires the longest marinating time. The composition of the marinade can be very different:
- Red wine and ground red pepper, garlic, onion, salt;
- Ginger, lime or lemon, soy sauce;
- Wine vinegar, soy sauce, garlic, sugar, ground black pepper, olive oil;
- White wine, sage, sugar, onion, vegetable oil, pepper;
- Tomato juice, grated horseradish, vegetable oil, sherry, dry basil, Worcestershire sauce, ground black pepper;
- Onion, grape vinegar, bay leaf, allspice, parsley, salt.
You can find a lot of marinade options, but not all of them will be really good.
Do not use vinegar and mayonnaise to marinate beef: the first will make the meat dry, and the second will saturate it with substances that, during frying, will turn into very harmful to health.
As for the quantity, there should be enough marinade so that the meat is completely covered.
Lightly beating the chopped pieces of meat before marinating will help make the beef more tender.
You need to cut the meat for beef, as well as for any other kebab, into medium pieces: not too small - then the kebab will turn out dry, and not too large - the outside of the kebab will burn, but the inside will not be ready.
Cooking delicious and juicy beef kebab: the most important thing
These tips and tricks will help you prepare truly delicious beef skewers:
- Thread the meat onto a skewer greased with vegetable oil;
- Always baste beef skewers with marinade while cooking;
- Some people prefer to coat the beef kebab with vegetable oil before frying - this way a crust quickly forms on it, preventing the juices from escaping from the meat, thereby making it juicier;
- It is believed that beef is best marinated under pressure: placing it in a container with marinade, place a weight on the meat, cover the container with a lid;
- Place beef on skewers across the grain;
- It is believed that kefir helps make beef juicy and soft; it needs to be marinated in it for at least 8 hours;
- It is recommended to add a little vegetable oil to the beef marinade;
- One way to preserve the juiciness of beef shish kebab is to place it on skewers under an open fire and quickly fry it on each side, and only then bring it to readiness over the coals.
Recipe for juicy beef kebab with kiwi
You will need: 2 kg of beef, onions, bay leaf, black peppercorns, 1 kiwi, 1 glass of sparkling mineral water.
How to cook kebab with kiwi. Cut the meat into pieces, cover with onion rings, add peppercorns and bay leaves, add peeled, finely grated kiwi, pour in mineral water and stir. Allow the meat to marinate for at least 2-3 hours.
Beef shashlik recipe with vegetables
You will need: 2 kg of beef, 150 g of onion, 50 ml of olive oil, 2 zucchini and sweet peppers, basil, ground black pepper, salt.
How to cook beef shish kebab with vegetables. Cut the meat, cut the pepper into cubes so that it can be put on a skewer, cut into circles, half circles or quarters of zucchini - depending on its size. Alternatingly, string meat and vegetables onto skewers, place them in a container, add onion rings, finely chopped basil, pepper and salt, pour in olive oil, stir, and close with a lid. This shish kebab needs to be marinated for 7-8 hours and fried over coals in the usual way.
Beef shashlik recipe with pineapple
You will need: 500 g of beef, 2 cups of pineapple pieces, 1 sweet pepper, soy sauce, garlic.
How to cook beef shish kebab with pineapple. Finely chop the garlic and mix with soy sauce. Cut the meat, beat it, put it in soy sauce and marinate for half an hour. Thread the meat, pineapple and pepper pieces, alternating, onto skewers and fry until done.
Oriental beef shish kebab recipe
You will need: 1 kg of beef, 80 ml of soy sauce, 1 tbsp. honey, 2 tsp. grated ginger, sesame oil, garlic, salt.
How to cook oriental beef shish kebab. Cut the meat, add salt. Heat the honey, grate the ginger, pass the garlic through a press, mix all the ingredients, pour the marinade over the meat, leave for 4 hours, cook over coals.
Beef shish kebab with pomegranate juice recipe
You will need: 2 kg of beef tenderloin, 2 kg of onions, 1 liter of pomegranate juice.
How to cook shish kebab with pomegranate. Cut the meat into cubes, peel the onion, cut it into rings, put it in a container, sprinkle with chopped herbs, ground pepper, pour in the juice, stir and leave for 10 hours. An hour before frying, salt the meat, add olive/sunflower oil and stir. Next, cook the shish kebab in the usual way.
