Beef shashlik
Description
The recipe won't take much time. In natural settings, there's no dish better than shashlik, but preparing it well isn't as simple as it may seem at first glance. There are many tricks to making shashlik that keep the meat from becoming dry and instead result in juicy, tender pieces. Beef shashlik prepared according to this recipe with photos will be exactly like that—tender, very juicy, and soft. Enjoy your picnics! Serve hot.
Instructions
- 1
Step 1
Cut the beef into portioned pieces for shashlik.
- 2
Step 2
Cut the sweet pepper into small squares that can later be skewered onto skewers.
- 3
Step 3
We cut the zucchini into similar pieces.
- 4
Step 4
Thread the beef, peppers, and zucchini onto skewers. Alternate pieces of meat with pieces of vegetables.
- 5
Step 5
Place the skewers with the shashlik into a container (the shashlik will marinate in this container, and later we will take it to the countryside in the same one). Add sliced onion cut into half-rings to the container.
- 6
Step 6
Add finely chopped fresh basil to the same container. Season all contents with salt and pepper.
- 7
Step 7
Now the key point - generously cover all the contents of the container with high-quality olive oil. This will make the beef kebab tender.
- 8
Step 8
We thoroughly mix all the contents of the container and set it aside to marinate.
- 9
Step 9
The shashlik needs to marinate for at least 2-3 hours, but better for 7-8 hours. Then grill the shashlik in the usual way—over hot coals, turning occasionally.
- 10
Step 10
When the shish kebab develops a crust, it's ready to be taken off the fire and eaten. The shish kebab will be very tender and juicy.