Beef skewers - general principles and methods of preparation
If you make a rating of the favorite food of mankind, in the first place will be bread, and in the second meat. Bread is a basic thing, without it anywhere. But if you look at meat, no matter what era you take in the culinary sense - everywhere you’re an ode to barbecue. Without it - nowhere, without it the cookbook of any country can not do. The name, of course, can be different, but the meaning is the same - pieces of meat marinated in thousands of different ways, fried on charcoal, smell like smoke, spices, and incredibly, breathtakingly delicious. And Neanderthals are to blame for everything, it was they who first discovered the secret of fried meat on an open fire.
Today we’ll talk about beef skewers. Beef meat has a dense original taste, however, together with small fatty layers it requires special marinade and spices. The number of beef kebab recipes is truly unlimited. It can be spicy and spicy, with lemon juice and dry herbs, in tomato or mayonnaise, kefir or onion syrup - it all depends on national traditions and personal preferences. This is quite tough meat, so you need to choose the best parts - a tenderloin with a layer of fat or, for example, the inside of the back leg. The shack is used both for kebabs and for steaks.
Beef BBQ - Preparation
The muscular parts of beef, such as rumps, will have to be cooked longer so that the meat is not so stiff. For kebabs, “marbled” beef, where the meat is under the thinnest net of fat, enjoys a special advantage. To get this look, when caring for the bulls, special conditions are created, and a special regime of the day. They say that during fattening they even get a special massage. Therefore, the tenderloin - an oblong piece of meat without bones from the muscles along the spine - turns out to be especially soft, the kebab from it will be tender and juicy. The neck, shoulder blade and ankle take longer to prepare, and pickling will take longer - a day or two. The main thing is not to dry when frying so that it does not become hard.
Beef skewers - cooking utensils
Shish kebab can be prepared using any grill - collapsible stones or folded from bricks, or maybe you prefer a marching metal structure. The main principle: heat from open coal. The best coals come from plums, apple trees, cherries - the meat is obtained with a special fruity aroma. Do not forget about skewers. Stack them as close as possible, "tightly" so that the barbecue is juicier. Meat should be marinated in glass, enameled or clay dishes. An aluminum pan can spoil the taste of meat.
Beef BBQ - Best Recipes
Recipe 1: Siberian kebab in white dry wine
Having prepared barbecue according to this recipe, you will understand that the right marinade can soften any, even the toughest meat. They are Siberians, avid hunters, they can turn any meat into edible. Beef must be marinated for a long time, at least one day, but juicy meat melting in the mouth awaits us at the exit.
Ingredients: beef meat (3 kg), onions (1.5 kg), salt, white dry wine 300 grams, vinegar (150 gr.), lemon, black peppercorns and bay leaf (1 pack), red ground pepper.
Cooking method
So, cut the meat into pieces of 4-5 centimeters. At the bottom of a large pan we lay a lot of black pepper with peas and a whole layer of bay leaf. With ringlets we distribute the onion over the leaf and only then we lay the beef on top. Salt, pepper - to taste. Again a layer of onions and meat. Continue until the meat runs out. Sprinkle with pepper and salt on top. The last layer will be the onion and bay leaf. Pour vinegar, cover the pan with a lid and put a press on top: something heavy. Leave for 24 hours. Separate the pickled meat from the juice, transfer to a new pan and pour wine and lemon juice for 3-4 hours. String on skewers and please your guests with Siberian barbecue. Well-fed and peaceful guests will remember for a long time your party and the delicious taste of barbecue in white wine.
Recipe 2: Lebanese Kufta Kebab
Kufta (kafta) is a Lebanese national dish, barbecue made from pickled minced meat. This amazing recipe is asked by everyone who at least once tasted kufta. You can prepare the meat in 20 minutes, and another 10 minutes will take you to cook it.
Ingredients: lean ground beef (750 gr.), Onions (1 pc.), Parsley (half a glass), salt, allspice, ground black pepper, ground red pepper.
Cooking method
We mix ground beef, spices and chopped onion and parsley in a large container. The resulting mixture is divided into 6 parts and wrap around the skewer. It turns out six sausages on skewers with a diameter of 3 cm. We fry on prepared hot coals until brown, turning over from time to time. Kebab from pickled ground beef is an excellent appetizer, you don’t even need to chew it, it melts in your mouth.
Recipe 3: Beef Skewers with Pineapple for Kids on Skewers
For the simplest recipe for an exceptionally bright and tasty dish, you need a minimum of ingredients. If you string pieces of meat on small skewers, you get a great dish for a children's holiday. Children love pineapple slices, the combination of beef and pineapple just tastes great.
Ingredients: beef (half a kilogram), garlic, soy sauce, red, diced bell pepper (1 pc), pineapple slices (2 cups).
Cooking method
Stir the garlic and soy sauce. Cut the meat and beat well, pickle for 30 minutes. We string the pieces mixed with pepper and pineapple, in total we get 8-10 skewers. Fry for 10 minutes using a grill or barbecue. It turns out delicious portions of barbecue, which can be served with rice or salad. In general, a full holiday to you and your loved ones!
Recipe 4: Beef Skewers in Honey Marinade with Soy Sauce
An exquisite version of Caucasian beef skewers, with a spicy taste, a sample of true Caucasian freshness and vigor.
Ingredients: beef meat (1 kg), honey (1 tablespoon), soy sauce (80 ml), sesame oil, grated ginger (2. tsp), garlic, salt.
Cooking method
Cut the meat into pieces and salt. Heat the honey in a bowl, grate the ginger, chop the garlic through a garlic squeezer. Combine the ingredients, pour the resulting mass of meat for 4 hours. We bake kebab and vegetables for garnish, they are saturated with meat flavors. The main thing is to put it closer to yourself. If there are many people, you run the risk of being late - they will eat everything!
Beef skewers - useful tips from experienced chefs
- If you use lemon juice instead of vinegar - be careful: you need a little less juice in volume, otherwise you risk making the meat sour.
- Kefir will make beef soft and tender. Pickle longer, at least night.
- To soften beef, you can add a little vegetable oil to the marinade.
- The distance from the skewer with meat to charcoal should be at least 15 cm.
