Beef veal shashlik with soy sauce
Description
The dish is prepared without unnecessary complications. I usually marinate chicken in soy sauce, but the veal turned out excellent as well: tender, moderately salty, and very appetizing. While it was frying, everyone was drooling. To prepare veal shashlik with soy sauce, I also add narsharab, an indispensable seasoning from sunny Azerbaijan. If you can't find ready-made narsharab, add pomegranate juice and extra spices to the meat, such as coriander and basil. The finished dish can now be served.
Instructions
- 1
Step 1
Rinse the veal thoroughly.
- 2
Step 2
Cut the meat into cubes, pour over olive oil, soy sauce, and pomegranate juice (narsharab), add spices. Slice the onion into half-rings or simply into quarters, and add it to the meat. Mix everything thoroughly.
- 3
Step 3
Let the meat marinate for at least an hour, or even better, leave it overnight in the refrigerator—it will yield excellent results. Grill the kebabs for about 25–30 minutes, turning them frequently, and make sure they don't burn.
- 4
Step 4
Serve the ready beef shish kebab with soy sauce, tomato sauce, mustard, and most importantly - with beer.