Beef shashlik on skewers
Description
The recipe won't take much time. Marinate the meat, then thread it onto skewers with bacon and bake in the oven. Serve with pickled or salted vegetables, rice, or potatoes. This kebab can be made not only from beef but also from chicken or pork. Serve hot.
Instructions
- 1
Step 1
Trim excess fat and membrane from the meat. Cut the meat into cubes about 2.5 cm in size.
- 2
Step 2
Slice the onion into thin rings. Salt it, add spices, mix well and knead by hand until the juice is released. Place the meat into the onion mixture and mix. Let it sit for about 20 minutes (the onion juice should start affecting the meat).
- 3
Step 3
Pour the carbonated water into a deep container. Cut the lemon in half crosswise through the segments, squeeze the juice into the water, and stir.
- 4
Step 4
Pour lemon water over the meat, cover with a plate, and place a weight on top (to prevent the meat from releasing its juices into the marinade). The marinade should completely cover the meat. Let it marinate for at least 1 hour (preferably 12 hours). If you want the shashlik to marinate faster, you can use kiwi instead of lemon.
- 5
Step 5
Cut the salo into pieces twice as thin as the meat.
- 6
Step 6
Soak wooden skewers in cold water 10-15 minutes before preparing the dish.
- 7
Step 7
Thread the fat, meat, and again fat onto skewers. The first and last piece should be fat.
- 8
Step 8
Sear the meat in hot oil in a frying pan, i.e. quickly fry until a golden-brown crust forms (5-7 minutes per side).
- 9
Step 9
Place the kebab on a baking sheet, pour the fat from the skillet over it, and bake in a preheated oven at 180 degrees Celsius for about 15 minutes. Serve with pickled onions, fresh herbs, and vegetables.