Beef shish kebab recipe. Kefir marinade for juiciness and tenderness of rough meat. Marinade with wine and dried tomatoes for beef kebab

Spring is the most wonderful time for going outdoors and preparing aromatic kebabs, and so I once again decided to return to marinades for meat. In previous articles, I already told you how to cook delicious and offered recipes, now we will prepare the marinade for beef kebab.

As practice shows, Lately people, especially those who watch their diet, fry beef kebabs, but not everyone knows how to choose the right meat and what is the best way to marinate it. Let's look into these issues.

As you know, beef is a tougher type of meat than pork, but it can be cooked very tasty over a fire, knowing some of the subtleties of choosing a product for this purpose.

1. To make the kebabs more tasty and juicy, use the meat of young calves in the preparation of the dish. It cooks faster than the product from adult cows, and has pleasant aroma, and endowed big amount useful substances, and much tastier than its adult competitor.

2. Choose tenderloin or sirloin, these are the most tender pieces. Remember, the legs of cows and calves are unsuitable for barbecue; they have tough, dry meat.

3. If you're grilling, use a nice, well-marbled cut with a little streak of fat. Such option will do and for barbecue, but the price is slightly more expensive than the sirloin.

4. Beef should be purchased exclusively chilled, one that has not been frozen. If the meat was frozen and then thawed, it will turn out very dry on the fire, even if you soak it in the marinade for two days.

5. Look, smell, and touch the piece you like, don’t be shy. Meat should not have any unpleasant odors, it should be a pleasant, uniform red color without any dark edging all around and should be moderately elastic. With a touch and a little pressure, the structure of a good quality fresh piece will immediately be restored. Thawed meat is characterized by a damp smell and loss of the desired elastic consistency.

Regular, classic marinade for beef kebab with vinegar

Required ingredients for 2 kg:

2 large onions.
3 cloves of garlic.
Any seasoning for barbecue (to taste, 15-25 g).
Vegetable oil – 6 tablespoons.
Vinegar (9%) – 6 tablespoons.
Carbonated mineral water – glass.

Cooking process:

Chop the garlic, mix it with spices, rub the meat with this mixture.

Cut the onion into thick rings and place in a container with meat.

In a separate bowl, mix oil and vinegar, dilute these ingredients with mineral water.

Fill in meat pieces the resulting mixture, cover with a lid, let the products stand in the room for 20 minutes, and then place in a cool place. It will take at least 8 hours to marinate. Remember, the longer the meat sits in the brine, the softer and more tender it will be.

List of required products:

Kiwi – 3 pcs.
Lemon – 1 large or 2 smaller.
Sunflower oil – 8 tablespoons.
Onions – 2 heads.
Sugar and salt - a pinch of each product.
Red and black pepper - one level teaspoon each.
Beef spices to taste.

Pickling process

Peel the onion and kiwi, remove the zest from the lemon.

Cut the onions into rings, cut the kiwi into cubes.

Mix the products and add lemon juice from a whole lemon and sunflower oil.

Pour all the ingredients into the marinade, mix all the ingredients thoroughly, add pepper, salt, spices, maybe a little herbs, as well as a spoonful of lemon zest.

Cover the bowl with cling film and refrigerate overnight or for at least 9 hours.

If you are going on a picnic in the evening, it is best to marinate the beef in the morning so that it can stand in the marinade for 8-10 hours.

Ingredients per kilogram of meat:

Dry red wine – 300 ml.
Medium sized head of garlic.
Large onion (you can use the blue variety).
One pod of red hot pepper.
Salt.

Cooking recipe step by step

Peel and chop the garlic cloves with a knife.

Peel the onion and cut into halves of rings.

Wash the pepper, remove the seeds, use gloves during this process to avoid getting burned, chop the product into fine grater or through a meat grinder.

Mix the indicated ingredients, add meat to them, salt, pour wine over everything, cover with a plate, place any heavy weight on top, such as a jar of water, and send to a cold place to marinate for at least 10 hours.

If desired, you can add chopped herbs and Bay leaf.

Necessary products (calculation for 2 kilos):

One liter of highly carbonated mineral water.
One lemon (you can use lime).
Two or Three bulbs at your discretion.
Packaging of spices for barbecue (20 g).
Salt.

How to cook:

Place the onion cut into rings on the bottom of the container, on onion pillow place the pieces.

In a separate container, mix lemon juice (from half a citrus), a teaspoon of zest, a package of spices and salt.

Rub your pieces thoroughly with the resulting mixture.

Pour mineral water over the ingredients and leave to steep for 12 hours.

Two hours before cooking, add the juice from the remaining lemon to the meat.

In order for a dish made from this meat to be tasty, soft and tender, I recommend:

- use marinades based on vinegar or sparkling water. These products soften the hard fibers of the meat and ultimately make the main ingredient of the kebab more tender and flavorful;

- before marinating, cut the meat into small pieces and beat each of these pieces a little;

- A few minutes before frying, no matter what marinade you used, sprinkle everything with lemon juice.

Beef, as everyone knows, is somewhat dry, and therefore it is best to serve kebab from it with some kind of sauce, for example, with regular kebab or classic ketchup, with mayonnaise or garlic sauce.

Any type of meat goes well with fresh vegetables and herbs. Beef is no exception here. You can serve it with beautifully cut tomatoes, onions, both onion and green depending on the season, cucumbers.

In addition to these vegetables, pickled and salted zucchini, cucumbers and tomatoes may also be present on the table. great option for garnish with beef shish kebab.

By and large, the marinade for beef kebab is not much different from other marinades; a lot depends on the meat itself and its freshness. And, of course, any barbecue will be delicious if a cheerful and friendly company gathers.

Good luck and all the best!

For cooking fragrant kebab It is best to take a rump or tenderloin with a small layer of fat. You can also take a piece of pulp from the back. A simple beef shashlik recipe will help you prepare a wonderful treat within a few hours, so you shouldn’t buy ready-made shish kebab - not all manufacturers are conscientious and it’s not always known how fresh it will be. In addition, you run the risk of frying kebab that you simply won’t like due to the abundance or lack of certain spices. When going outdoors, don’t be lazy and cook the meat yourself, especially since it will take you no more than half an hour.

How to marinate beef kebab?

Chilled meat will need to be cut not very large, but not small either. in portioned pieces- small pieces may turn out very dry, while large ones will remain uncooked. After this you will need to take an enamel or glassware and place the meat in the marinade into it.

To choose the most suitable way, how to marinate beef kebab, you must remember that the beef itself is quite tough and the marinade should not only make the meat tender spicy taste, but also soften it. Do not use table bite or mayonnaise - the bite will further dry out the less fatty meat. To make the kebabs juicy, use sufficient quantity marinade - the meat should be completely covered.

Marinade for beef shish kebab can be prepared using dry wine, kefir, lemon juice or fruit vinegar. Required ingredients for the marinade are onions and allspice. You can add the rest of the ingredients based on your own taste - it could be parsley and basil, garlic and soy sauce.

Before preparing beef skewers, make sure you have enough time to marinate the meat. It is advisable to leave the beef in the marinade for eight to twelve hours. It is best to prepare the shish kebab in the evening and leave it to marinate overnight.

Basic marinade:

Cut the onion into thin rings.

Add vegetable oil.

Mix well and add a little salt and allspice.

Add sparkling mineral water.

Pour the marinade over the meat, mix well and leave in the refrigerator.

Recipes for beef on the grill can be very different, but you should always take into account the peculiarities of frying the kebab so that it turns out really soft and juicy.

Before threading the meat, add a little vegetable oil to the marinade and also grease the skewers with it. The meat should only be placed across the grain - this way it will cook better and be much more tender. Vegetable oil, which covers the meat with a thin layer, quickly forms a beautiful golden brown crust, in this case, the juice from the meat will not evaporate and the kebab will turn out even more juicy and appetizing.

Try to put on pieces of meat, alternating them with vegetables - onions or tomatoes, or serve fresh vegetables with ready-made kebab.

Ready kebab should be eaten hot, so serve it as soon as it is cooked. Bon appetit!

It’s not easy to get a soft and tasty beef kebab - you need to choose the right meat and soak it. You can prepare a juicy dish on coals from tenderloin, fillet or other tender parts of the animal. Certain foods that contain a lot of acid will help you properly marinate beef for barbecue and make it soft. Following several simple recommendations, You'll get tasty dish that guests and family members will love.

How to cook beef shish kebab

Beef meat is rarely used to prepare shish kebab, as the product can turn out tough. However, if you choose this variety, you need to follow a few recommendations:

The meat must be cut into approximately equal pieces. Their sizes should vary from 3 to 5 cm, then the product will be soft and juicy.
For such a dish the best option will become veal, since the tenderloin of young bulls is more tender.
The marinade adds more than just flavor. Correct filling using lemon, kiwi, vinegar, kefir or wine helps soften tough meat fibers.
To fry beef shish kebab, use wood from grapevine. If this is not possible, logs and branches of deciduous or fruit trees.
Thread the meat pieces along the grain, after greasing the skewers with vegetable oil.
During cooking, do not leave the grill, as it is necessary to monitor the temperature of the coals and the degree of roasting of the beef, and periodically turn the skewers.
The finished product should have a crust, so for the first 5 minutes it must be lowered closer to the coals. To prevent the beef from burning, keep an eye on the heat. If it flares up, spray a little water on the flame.
You can check readiness by cutting the pieces with a knife. Well fried juicy beef will release clear juice.

What part of beef is shish kebab made from?

Since beef can make a tough dish, the main condition for it is proper preparation is the choice of meat. It is best to buy tenderloin, fillet, inner leg, thick-cut roast beef with marbled layers of fat. Choose chilled (not frozen) meat that was on the counter on the first day after slaughter. Before marinating, remove veins, bones and membranes from the fillet.

How to marinate beef

The secret of delicious and juicy dish lies in marinade recipes. Properly selected ingredients will help make the meat soft and spicy. Lemon, kiwi, sparkling mineral water, vinegar, kefir, and wine are suitable as a base for marinating beef. These components contain a lot of acid, which promotes softening. Depending on the chosen base, the marinating time is set, so you need to carefully read the instructions in recipes with photos. To ensure that the meat component is better saturated with spices, place pressure on top of the dish.

Beef shish kebab recipes

The taste of the kebab depends on the quality of the chosen meat and the marinade recipe. According to culinary experts, a combination of onions and lemon juice works well for beef. To achieve more quick results add kiwi to the filling. So that the kebab becomes tender and unique aroma, soak it in red or white wine. Kefir will help reduce the calorie content of the product. It is better to marinate the meat overnight so that the pieces are well saturated with spices.

In vinegar

Time: 2 hours.
Calorie content of the dish: 250 kcal.
Cuisine: Caucasian.
Difficulty: medium.

Marinating beef fillet in vinegar refers to classic options cooking barbecue. This component gives an interesting sourish flavor and helps increase the juiciness and softness of the dish. Serve finished product Can be served with kebab ketchup or other sauces. The perfect complement will be fresh vegetables, cut into slices, or salad.

Ingredients:

onions – 3 heads;
salt – 2-3 pinches;
beef – 1 kg;
grape vinegar– 2 tbsp. l.;
bay leaf – 2 pcs.;
black ground pepper– 2 pinches;
barbecue seasoning – 2 pinches.

Cooking method:

The meat must be washed well, cleaned of films and veins. Cut the prepared product into small pieces.
Remove the peel from the onion. Cut the vegetable into rings, sprinkle with salt and remember until the juice appears.
Place the beef meat in a deep bowl, add chopped onion, vinegar, spices and oil. Mix everything thoroughly with your hands, rubbing the marinade into the kebab pieces. Place the prepared dish in the refrigerator, keep for 3 hours, cover with a lid and set pressure.
The shish kebab is not threaded too tightly onto the skewers. Place the dish on the grill so that there is a short distance. Fry beef kebab It is necessary to constantly turn and periodically pierce with a knife to determine the degree of readiness.

In the oven

Time: 2 hours.
Number of servings: 6 persons.
Calorie content of the dish: 162 kcal.
Purpose: for dinner / holiday.
Cuisine: Caucasian.
Difficulty: medium.

Beef shish kebab in the oven – perfect option for those who for some reason cannot use the barbecue. In addition, this dish has lower calorie content, which is important for people watching their figure. When serving, you can divide the meat into portions or place it beautifully on a large plate, adding fresh vegetables and herbs. Dishes suitable for festive table or family dinner.

Ingredients:

kefir – 100 ml;
soy sauce – 30 ml;
beef – 0.5 kg;
hot pepper - to taste.

Cooking method:

Rinse the meat under cool running water, remove the films and cut into portions.
The resulting slices must be poured with marinade from soy sauce and kefir, sprinkle with pepper. The kebab is left to marinate under pressure in the refrigerator for 1 hour.
Take a baking dish and line it with foil. Thread the pieces of meat onto long skewers. Place the resulting shish kebab pieces on top of the sides of the mold.
Bake meat dish necessary in an oven preheated to 180 degrees. It takes about 30 minutes to cook, turning the skewers occasionally.

With kiwi

Time: 3 hours.
Number of servings: 7-8 persons.
Calorie content of the dish: 250 kcal.
Purpose: outdoors.
Cuisine: Caucasian.
Difficulty: medium.

Including kiwi in a barbecue marinade will make even tough meat, so the fruit is appropriate to use for beef. The acid contained in the fruit can dissolve the fibers of the main component, so you should not soak the dish for a long time. For quick softening, try making kiwi puree. In this case, the holding time should be reduced by about half an hour.

Ingredients:

kiwi – 1 pc.;
barbecue seasoning – 1 tbsp. l.;
beef – 3 kg;
onions – 6 pcs.;
salt – ½ tbsp. l.;
tomatoes – 2 pcs.

Cooking method:

Remove the films from 3 kilograms of beef, rinse the meat thoroughly, and divide into cubes.
The onion is peeled and cut into rings. Tomatoes must be divided into slices. Kiwi fruits should be peeled and not very finely chopped.
Place pieces of fruit and fresh vegetables in a deep saucepan with the chopped beef tenderloin. Sprinkle the contents of the dish with spices and salt.
Mix all the ingredients of the dish well, cover with a plate, and place pressure on top.
Place the workpiece in the refrigerator to marinate for 4 hours. After this time, the meat can be strung on skewers and fried until cooked.

With onion

Time: 7 o'clock.
Number of servings: 6 persons.
Calorie content of the dish: 250 kcal.
Purpose: outdoors.
Cuisine: Caucasian.
Difficulty: medium.

The most common cooking option for preparing shish kebab is to soak it with onions. The vegetable adds juiciness and a unique flavor to the main component. Meat according to this recipe may turn out tough, so young beef should be used. Peppers and onions fried on skewers will become a great addition To delicious shish kebab.

Ingredients:

bell pepper – 2 pcs.;
lemon juice – ½ tbsp.;
beef – 850 grams;
onion – 1-2 heads;
ground black pepper – 1 tsp;
dry dill – 2 tbsp. l.;
bay leaf – 2 pcs.;
olive oil– 1 tbsp.;
salt – 1 tsp;
garlic – 4 cloves.

Cooking method:

First you need to prepare the marinade for the beef kebab. To do this, in a bowl, mix olive oil with lemon juice, grated garlic, dill, salt, bay leaf and pepper.
Cut the washed, veinless meat into portions. Pour the marinade over the product, add half the onion, chopped into half rings, and leave in the refrigerator under pressure for 6 hours.
Fresh vegetables cut into large cubes. String the prepared ingredients, alternating meat, onions and peppers. Bake on coals in the usual way, periodically pouring marinade.

With lemon

Time: 1 hour 20 minutes.
Number of servings: 3-4 persons.
Calorie content of the dish: 250 kcal.
Purpose: outdoors.
Cuisine: Caucasian.
Difficulty: medium.

You will get the most delicious dish if you make a marinade for shashlik based on lemon. The juice of this fruit contains acid, which helps soften meat fibers, making main ingredient tender. Add barbecue seasoning to your taste if you want to add more flavor to the dish. Onion rings can be strung on a skewer, alternating with meat.

Ingredients:

lemon – 1 pc.;
bay leaf – 4 pcs.;
onion– 2 heads;
salt - to taste;
black peppercorns – 2 pinches;
barbecue seasoning - to taste;
beef – 1 kg.

Cooking method:

Divide the prepared meat into portioned pieces, place in an enamel or plastic container.
Cut the onion heads into half rings and add to the beef.
Sprinkle the contents of the container with salt and a mixture of seasonings. Place bay leaf and pepper in a container. Mix the ingredients well.
Divide a medium-sized lemon into 4 parts and squeeze the juice into the meat. Place the dish in the refrigerator for 6 hours, covered with a lid.
Before frying, remove the dish and bring it to room temperature.

With wine

Time: 2 hours.
Number of servings: 5-6 persons.
Calorie content of the dish: 250 kcal.
Purpose: outdoors / holiday.
Cuisine: Caucasian.
Difficulty: medium.

Prepare juicy kebab You can use a marinade with wine. The drink will give the dish a unique aroma and taste. Beef meat can be tough, so you should add vinegar and lemon juice to the marinade, which will help soften the fibers and make the product tender. Red pepper is offered among the ingredients to increase the spiciness of the dish - you can add it as desired.

Ingredients:

black peppercorns – 20 g;
ground red pepper – 1 tsp;
bay leaf – 5-6 pcs.;
table vinegar(6%) – 5 tbsp. l.;
dry white wine – ½ tbsp.;
tomato paste – 200 g;
beef – 2000 g;
onions – 7-8 pcs.;
lemon – 1 pc.;
salt - to taste.

Cooking method:

Cut the beef into small pieces and place in a saucepan. Peel the onion. Cut the vegetable into rings and add to the beef.
Place the pepper mixture, bay leaf and tomato paste into the dish. The ingredients need to be poured with vinegar, salt, mixed well, and left for 6 hours in the refrigerator under pressure.
Then drain the marinade, remove the bay leaf and black pepper. Place the meat in another container, add wine and lemon juice. Stir the ingredients and leave for another 2 hours to marinate.
Place the resulting kebab on skewers and fry over coals in the usual way.

In kefir

Time: 1 hour.
Number of servings: 2-3 persons.
Calorie content of the dish: 230 kcal.
Purpose: outdoors / dinner.
Cuisine: Caucasian.
Difficulty: medium.

The recipe for beef kebab with kefir has a reduced calorie content. The dish comes out tender, juicy and tasty. The right marinade helps make the meat soft and fry it well. To make it more convenient, place the kebab in the refrigerator overnight, since the beef needs a lot of time to be well soaked in the additional ingredients. You can cook the dish on the grill or grill.

Ingredients:

kefir – 0.2 l;
lemon – 1 pc.;
salt – 0.5 tsp;
beef – 1000 g;
garlic – 5 cloves;
ground black pepper – 1 tsp.

Cooking method:

Peel the zest from the lemon and pass it through a fine grater. Squeeze the juice out of the fruit itself.
Peel the garlic cloves and rub through a fine-hole grater. Mix the resulting mass with lemon zest and juice, pepper and kefir.
Beef tenderloin Divide into suitable pieces and add salt. Pour the previously obtained kefir marinade over the meat. Leave for 10 hours.
Thread the prepared shish kebab onto skewers and fry on the grill until cooked.

Video

Many people mistakenly believe that cooking is quite difficult. In some ways this is true, because compared to pork and chicken, beef meat is tougher and harder. To make beef soft, tasty, and juicy, it is important to consider several aspects. First of all, it’s about choosing the right meat, because quite a lot will depend on it.

The second and equally important factor when preparing beef shish kebab is the choice of marinade. The number of marinades for shish kebab is so huge and varied that it’s hard to say which is the most delicious marinade for shish kebab. Shish kebab can be prepared sweeter, sour, salty or spicy. Today, marinades for beef kebabs prepared with kefir, soy sauce, and tomato are popular ( tomato sauce, ketchup or tomato paste), vinegar, pomegranate juice, in wine, in kiwi marinade.

Just imagine how much you can get various options marinade for, combining certain products. Thirdly, to get a soft and juicy beef kebab, you need more long time marinating meat rather than anything else. The longer the beef stays in any of the above marinades, the juicier it will be.

Today I want to show you how to cook tasty and soft kebab from beef step by step recipe with photo.

Ingredients:

Beef – 2 kg.,
Soy sauce – 100 ml.,
Ketchup – 200 ml.,
Spices: mixture of dried provencal herbs, paprika, turmeric, curry, khmeli-suneli,
Onions – 4-6 bulbs

Soft and juicy beef kebab - recipe

Cooking beef shish kebab begins with preparing the marinade. Pour soy sauce into the bowl in which the marinade will be prepared.

Add ketchup.

Now add the spices. The set of spices for marinating beef for barbecue can be very diverse. Depending on the qualitative and quantitative composition of the spices, the taste of the kebab itself will significantly depend. Spices with a rich aroma are most often added to the marinade for beef kebab. This time I used paprika, turmeric, curry, suneli hops, and a mixture of dried Provençal herbs for the meat. If desired, you can add coriander, black pepper or a mixture of peppers, and nutmeg.

Since we prepare the marinade for beef shish kebab based on soy sauce, there is no need to add additional salt to it. It remains to mix the marinade so that it acquires a uniform consistency.

Soft and juicy beef kebab. Photo

How appetizing the meat looks, roasted over charcoal and smelling of campfire smoke – that’s why people love to leave the city and go into nature. But what a shame it can be if, instead of what you actually expect, you get the opposite - burnt, and even rubbery chewing gum, the sight of which can easily ruin not only your appetite, but also your good mood.

In order for the final beef kebab to be juicy and soft, you need to choose not only the right meat, but you also need to know how to marinate it correctly. The tenderloin for this dish should be without any veins, but always with small inclusions of fat, which is also excellent for cooking. If you take only clean fillet, the kebab will come out a little dry. It turns out that for a dish to be tasty and juicy, it must contain fat. Still, if for some reason you were unable to find suitable pulp, then you can fry the beef with lard, where the order will be as follows - 1 piece of lard every 2 slices of meat.

In this recipe I will tell you how to properly cook beef kebab with the most delicious marinade, and so that the meat comes out soft and also juicy. The most important thing is to follow all the rules described below and then you will definitely succeed. And this link is for those who missed it

Marinade for baking shish kebab in the oven (in a sleeve) - recipe with step-by-step photos

Ingredients:

Beef meat - 1 kg
tomatoes - 2 -3 pcs.
onions - 5 pcs
dried basil - 1/3 teaspoon

Cooking method:

Chop two onions and tomatoes in large pieces. Then use a blender to turn it into puree.

Place the meat, washed and cut into medium pieces, into a saucepan and pour on top vegetable mixture. Add salt and ground allspice to taste.

Chop the remaining onion into half rings, add to the meat and mix thoroughly with your hands.

Then cover with a plate so that it goes inside the pan. This is necessary to create oppression. Cover with a lid and place in the refrigerator. IN in this case It’s evening for me, which means I put away the kebab until the morning. Of course, if your meat is fresh, then two hours will be enough for it to marinate.

Kiwi kebab marinade

Ingredients:

Meat – 1 kg
kiwi - 1 piece
onions - 3 pcs
vegetable oil - 2 tablespoons
salt and pepper - to taste.

Cooking method:

Remove the skin from the kiwi using a knife, grate its pulp on a fine grater, or grind it in a blender.

Kiwi contains a special enzyme that softens meat very well.

Add chopped onion into chopped and washed large pieces of meat, add salt and pepper according to your preference. Pour in a little vegetable oil so that it coats the meat and leaves it juicy inside. And spread the kiwi pulp, then mix thoroughly.

And leave to marinate for about 1.5-2 hours. After which you can safely use it for its intended purpose.

Kefir marinade

Ingredients:

Beef – 1 kg
onions - 4 pcs
kefir - 300 ml
lemon - 1/2 pcs
cilantro - 1 bunch
paprika - to taste
ground cumin - 1/3 tsp
vegetable oil - 2 tablespoons
salt and ground pepper - to taste.

Cooking method:

Wash the meat and cut it into equal squares.

Chop the onion into half rings, knead with your hands and place in a bowl with meat, squeeze out lemon juice and add cilantro. Mix well so that the juice stands out and add salt.

Add ground black pepper, ground cumin, paprika, pour in vegetable oil, pour in kefir and mix, while kneading the meat.

Wrapping the bowl cling film and put it in the refrigerator for 3-4 hours.

How to marinate shish kebab with vinegar

Ingredients:

Meat – 1 kg
onions - 4 heads
vinegar 9% - 2 tbsp. l
salt and ground pepper - to taste.

Cooking method:

For proper marinating beef in vinegar, we need to cut the washed meat into square pieces, 50-60 grams each. Salt and pepper to your taste. Chop the onion into half rings, crush it a little with your hands and place it in the pan in layers with the meat. And wet each layer a small amount vinegar.

If we leave the future kebab to marinate from evening to morning, then we need to put it in the refrigerator, and if we need to cook it quickly in 2-3 hours, then we leave it to marinate at room temperature.

Most importantly, try not to overcook the beef. vinegar marinade, otherwise it will become hard and lose its taste at the end.

Marinade with lemon

Ingredients:

Meat - 1.5 kg
onions - 1.5 kg
lemon – 700 gr
salt and pepper - to taste.

Cooking method:

Washed meat is cut large pieces and transfer to a suitable pan.

Peel the onion and chop it into rings and add it to the meat.

Mix well and knead everything with your hands, then press down, for example with a plate, and leave to marinate for about 1 hour.

Marinated meat in wine and mineral water

Ingredients:

Beef – 1 kg
onions - 4 heads
bay leaf - 2 pcs
lemon -1/2 pcs
red wine - 300 ml
mineral water – 300-500 ml
black peppercorns - 10-15 pcs.
salt and ground black pepper - to taste.

Cooking method:

Wash the meat, cut into square pieces and place in a bowl. Add bay leaf, peppercorns, ground black pepper, salt, squeeze out lemon juice, add wine and be sure to mineral water, highly carbonated so that the meat becomes soft, and of course onion rings.

You don't need to add a lot of lemon juice, as the meat may become sour.

Mix thoroughly with your hands and leave for 5 hours.

If you want to put the marinated meat in the refrigerator, then before cooking you need to take it out 1.5 hours in advance so that it can stand in a warm room.

Shashlik marinade with mayonnaise

Ingredients:

Beef – 1 kg
Mayonnaise - 400 ml
lemon - 1 pc.
garlic - 5 cloves
salt and pepper - to taste.

Cooking method:

In this recipe, we first need to thoroughly rinse the lemon under running water, then wipe it dry and grate it on a fine grater, and put it aside for a while.

Wash the beef, cut into medium pieces, cut off the veins, film and transfer to a bowl or pan.

In a clean bowl we make the marinade and for this we need to pour the mayonnaise, squeeze the lemon into it, put the grated zest, squeeze the garlic in there and pepper to taste. Mix everything thoroughly until a homogeneous mass is obtained.

Salt the meat as you like, pour in the marinade and mix well. Close the lid tightly and put it in the refrigerator for 8-10 hours.

During this time, our kebab will become quite soft and tender.

Beef shish kebab with mustard

For barbecue, it is best to choose a tenderloin with fat, the inside of the hind leg or the rump.
No need to buy frozen meat, usually from it this dish It turns out a bit dry. You need to choose a cooler.
It is also not recommended to take a finished product in a supermarket, because it is difficult to predict what will come out of it.
It is best to cut the beef into medium pieces, since large pieces may not be baked from the inside, and too small ones will turn out dry.
There should be enough marinade to completely cover the meat.
And of course, the kebab will turn out soft if you beat the beef before cooking.
Under no circumstances should we allow the food to burn or char during frying, otherwise everything will go to waste.

Cook for your health and bon appetit!!!