Quick shashlik recipe
Description
I marinate the beef in a mixture of red wine and olive oil, along with aromatic spices. If you have time, leave the meat in the marinade for a full day; but if you're short on time, a few hours will suffice. Grill the meat on a barbecue, grill, or bake it in the oven. Serve the shashlik immediately after cooking.
Instructions
- 1
Step 1
1. Wash the tenderloin and cut the meat into small pieces. Place it in a bowl and add nutmeg, cardamom, paprika, salt, black pepper, and garlic powder; mix well.
- 2
Step 2
2. In another bowl, combine red wine, juice of two lemons, olive oil, and slice 1 red onion into half-rings.
- 3
Step 3
3. Transfer the meat to the marinade and thoroughly mix by hand for 10 minutes. Place the meat in the refrigerator for several hours or overnight.
- 4
Step 4
4. Take the meat out of the refrigerator and let it sit for 15 minutes. Peel the peppers and cut them into small cubes, peel and coarsely chop the onion. Distribute the meat and vegetables among the skewers.
- 5
Step 5
5. Place the meat on the grill and cook for 4 minutes, then flip and cook for another 4-5 minutes.
- 6
Step 6
6. Serve the kebabs immediately after frying.