Beef shashlik with vinegar
Description
With beef, most of us don't want to bother—either the meat turns out too tough, or it takes too long to cook. But actually, it all comes down to the marinade. If marinated properly, the kebab turns out amazing. In this simple recipe, the most important thing is to follow the proportions of marinade ingredients and the amount of meat. I hope that after trying my beef kebab with vinegar recipe, you'll change your mind about beef. Wishing you delicious kebabs and great weather! ;)
Instructions
- 1
Step 1
Wash the meat, remove tendons and membranes, and cut into small pieces.
- 2
Step 2
Peel the onion and slice into half-rings or rings. Sprinkle with salt and lightly press to release its juice.
- 3
Step 3
Add onion, spices, oil, and vinegar to the beef. Mix thoroughly and massage each piece well :) After this process, cover the meat and refrigerate for at least 3 hours.
- 4
Step 4
Thread the meat onto skewers not too tightly together, but also without leaving very large gaps between the pieces. Place the skewers closer together on the grill. Do not cook for too long—you might dry it out. Periodically pierce the meat with a knife—if the juice runs clear, the shashlik is ready.