How to cook delicious beef skewers. Choosing beef for barbecue

To make beef kebab soft and juicy, you need not only to choose the right meat, but also to know how to marinate kebab from this meat. Beef for barbecue should be without veins, with small inclusions of fat. If we take only beef fillet, then the kebab will turn out dry. And in order to get delicious barbecue from beef, a piece of meat must contain fat.

If it was not possible to find a suitable beef pulp, then in the process of preparing beef skewers, fry pieces of pulp with lard(the order is this - 1 piece of bacon every 2 pieces of beef).

Recipes for soft beef skewers

How to cook Georgian beef kebab?

Ingredients:

1 kg beef tenderloin;
2-3 heads of onions;
1 bunch of fresh parsley;
1 Bay leaf;
2 tablespoons grape vinegar;
allspice peas (5-6 peas);
salt.

Cooking:

Cut the beef flesh into portions and put in a bowl. Onion cut into rings and put it to the meat. Then add salt, 2 tablespoons of grape vinegar, bay leaf, allspice and mix. We put the meat in a cool place (the lower shelf of the refrigerator is suitable) for 2-3 days. 2 times a day the meat must be mixed. After the meat is well marinated, it is strung on skewers and fried on the grill.

Beef skewers with tomatoes

Ingredients:

800 g beef tenderloin;
800 g fresh tomatoes;
2 heads of onions;
1 teaspoon without a hill of black ground pepper;
150 ml dry red wine;
3 cloves of garlic;
1 bunch fresh cilantro.

Cooking:

Cut the beef into matchbox-sized pieces. Salt it, add ground pepper and diced onion. Then add red dry wine. We leave the kebab to marinate for 4 hours. Then we string the meat on skewers, alternating it with circles of tomatoes. Before serving, sprinkle the shish kebab with finely chopped cilantro.

Very soft barbecue beef

Ingredients:

1.5 kilograms of veal;
1 liter of highly carbonated water;
2-3 heads of onions;
2 lemons;
salt and pepper to taste.

Cooking:

Cut the veal flesh into small pieces. Cut the onion into half rings or into 4 slices. Mix meat, onion, juice of two lemons, salt and pepper. Add one liter of sparkling water there. We mix. Let marinate for 4 hours. After that, the barbecue is grilled on hot coals.

Beef skewers in wine and pomegranate juice

Ingredients:

2 kilograms of fresh beef tenderloin;
10 heads of onions;
2 lemons;
1 pomegranate;
0.7 liters of dry white wine;
several sprigs of fresh cilantro and dill;
salt;
black and red ground pepper.

Cooking:

Cut the meat into portioned pieces. Then we prepare the marinade for the beef kebab: cut the onion into rings, add salt, red and black ground pepper, and the juice of two lemons to it. We put chopped fresh herbs there. The resulting marinade is mixed with meat, and then pour the meat with white wine. The wine should just barely cover the meat. We marinate the kebab for about 7 hours. Then we fry it on the grill, and before serving, pour the juice of 1 pomegranate.

Soft beef skewers with vinegar and wine

Beef kebab marinade is the most delicious so that the meat is soft will come out if you follow the advice that will be given below.

We all love to go out with friends for barbecues in nature. Often we buy beef meat for barbecue, but, as a result, the barbecue comes out so-so, not juicy. And all this is due to ignorance of the rules of cooking good marinade for beef kebab, and also, not right choice marinade elements and, often, its main component.

What can and cannot be done and used during the preparation of marinade for beef skewers

No need to use vinegar, especially 9%. This will make your kebab dry and tough.
Mayonnaise will make the kebab very soft, but at the same time very harmful to your body, therefore, it is better not to take it as the basis of the marinade.
Calculate the amount of all the ingredients of the marinade in such a way that it is enough to cover with the top all the meat available for barbecue.
To make the beef softer, and the kebab from it tastier, you just need to beat the meat a little before marinating.
Choose the beef that has the least number of veins, as well as the one that has a lighter shade.
Use the wood of fruit trees for barbecue. This will give the meat a nice touch. Moreover, it is not harmful to the body, as, for example, cooking barbecue on coals from coniferous wood.

While preparing your perfect barbecue, you will need to know a few more rules:

It is best to lubricate the skewer with sunflower oil before you start putting beef on it.
The barbecue marinade should not be poured out. Better use it to pour over the meat while it cooks over the coals.
To make the beef juicy, it can be coated with sunflower oil just before cooking. In this case, the beef will turn out juicy and, at the same time, with a crispy crust.
When marinating meat, it is best to press down on top of it with something heavy. In this case, the meat will marinate better.
On skewers, meat is always dressed along the fibers.

Marinade recipe for beef skewers with pomegranate juice

Pomegranate juice, as the main component of the marinade, will give the beef not only a rich taste, but also make it soft.

Ingredients:

Beef - 3 kilograms. It is best to take a cut.
Pomegranate juice - 1.5 liters (juice should always be taken with the calculation of 0.5 liters per kilogram of meat).
5 large onions.
Ground black pepper.
Salt.

Barbecue cooking process:

Peel the onion and cut into rings.
Wash and cut the beef, separating the veins.
Make a mixture of salt and black pepper, which rub the meat.
Arrange onions and meat in layers. enamel saucepan. Let it brew for 45 minutes.
Pour into a saucepan pomegranate juice. If it is not enough to cover all the meat, you need to add water.
Put the meat to marinate under pressure in the refrigerator overnight.

Shish kebab yield - 6 servings.

Marinade for beef skewers with red wine

No less tasty barbecue will turn out if it is prepared in the following way:

Ingredients:

Beef - 3 kilograms (based on 6 people).
2 kilograms of onions.
Head of garlic.
Dry red wine - 800 ml (calculated as 200 ml per 750 grams of beef).
Salt.
Red hot pepper.

Cooking process juicy barbecue:

Crush the garlic and mix with salt and red hot pepper.
Cut the beef into medium-sized pieces and beat lightly.
Rub meat with garlic mixture and let sit for 15 minutes.
Add the chopped onion to the beef and stir.
Pour wine into the pan and, if the meat is not completely covered with marinade, add a little water.
Cover the pan and press down with something heavy.
Place the meat in the refrigerator for 12 hours.

The output of the dish is 6 servings.

Beef kebab marinade is the most delicious so that the meat is soft, you cook it yourself, following all the rules and adhering to all the proportions indicated in the recipes. Do not forget that the most important point is the choice of meat. The beef should not be red in color - this means that the meat is old and therefore will be tough.

How to properly and tasty cook beef skewers. Beef skewers - general principles and cooking methods. All kinds of meat dishes are an integral part of all national cuisines peace.

From the most ancient times meat products are included in the daily diet of any person, with the exception of those who voluntarily refuse meat for one reason or another. You can cook your own meat different ways. Yes, there are types of meat. great amount. But probably one of my favorites meat dishes many of us have a barbecue.

Shish kebab is meat cut into square pieces, pre-marinated and fried over an open fire or on coals. Distinctive feature barbecue is its indescribable aroma, because meat cooked on coals always smells of smoke. Barbecue can be made from absolutely any meat, but most often it is made from pork, chicken and beef. It is about beef kebab and the secrets of its preparation that will be discussed in this article.
Beef is considered not only tasty, but also healthy meat which smells very fragrant during cooking. The taste of beef is quite original and different from the taste of any other meat. In most cases, we are accustomed to using beef meat in the preparation of all kinds of soups. This is due to the fact that beef itself is somewhat harsh and requires a long heat treatment to become soft. However, if you know a few tricks and little secrets, then you can cook an excellent juicy and tender barbecue from beef.
Firstly, beef tenderloin is suitable for cooking barbecue, that is, the meat should be without bones, films and veins. Secondly, it must be fresh meat from a young animal. Old beef is best left for stewing or making soup. And, thirdly, before cooking the barbecue, the meat must be thoroughly marinated. That, in principle, is all the wisdom that will help you cook delicious beef skewers.
If we talk about the marinade, then there is no one special recipe, which is guaranteed to make the meat juicy and soft. There are countless recipes for barbecue marinade, and each of them certainly deserves attention. The marinade can be spicy, sweet or spicy. It is prepared with the addition of vinegar, lemon juice, spices and fragrant herbs. You can simply marinate the meat in kefir, mayonnaise, beer, wine or tomato sauce. In general, everything here will depend solely on your personal gastronomic preferences.

Beef kebab - food preparation

When choosing beef for barbecue, give preference to its sirloin. It should be meat without bones and veins, but a little fat must be present, only then you can cook a juicy and tender kebab. Perfect kebab comes from marbled beef, but finding it is not an easy task, especially if we are talking about fresh, not frozen meat.
Beef tenderloin washed well cold water, cut into square pieces of medium size and marinated. You can marinate meat from several hours to several days, because the longer it is soaked, the juicier and softer the kebab will turn out.

Beef skewers - preparing dishes

Traditionally barbecue is cooked on the grill. This is such a special design, made of disassembled stones, bricks or heat-resistant metal. The most important thing here is to make a fire and wait for the moment when the embers and firebrands begin to smolder. The best and tastiest kebab is cooked on coals from some fruit tree, for example, from a cherry or an apple. Then the meat acquires a special sweetish aroma. Pre-marinated pieces of meat are mounted on skewers. Skewers must be made of high quality metal. They should be laid on the grill as close as possible to each other - then the barbecue will turn out much juicier. Periodically, the skewers must be turned over and twisted so that the meat does not burn. You can independently adjust the degree of roasting of meat depending on your taste, but the most important thing is not to overcook the meat, otherwise it may turn out to be tasteless and dry.
Marinating meat is best in glass, enamel or earthenware. Cookware made from low-grade aluminum can significantly damage taste qualities future barbecue.
Beef kebab - the best recipes

Recipe number 1. Beef skewers in mayonnaise

Shish kebab marinated in mayonnaise is especially popular among males. And they are known to be the best chefs. We will tell you how to cook a delicious juicy kebab marinated with mayonnaise and lemon juice. And garlic and fragrant spices will give it a special tart taste.
To prepare beef skewers in mayonnaise, you will need the following ingredients:
1. Beef tenderloin - 1 kg.
2. Mayonnaise - 400 grams.
3. Lemon - 2 pieces.
4. Garlic - 5 cloves.
Cooking instructions:
1. Rinse the lemons under running water and pour over with boiling water. Peel the zest from the lemons and squeeze the juice. Combine in a deep glass bowl lemon juice, zest and mayonnaise. We clean the garlic from the husk and pass through the garlic press. We send the chopped garlic to a bowl, add salt, ground black pepper and your favorite spices, mix everything thoroughly until uniform consistency. The barbecue marinade is ready.
2. Wash the beef tenderloin under running water, dry it with paper towels and cut into small square pieces. We put the meat in a bowl with marinade, cover with a lid or cling film and send it to marinate in the refrigerator. The meat should be marinated for at least ten hours, so it is best to leave it overnight. And in the morning you can go to nature and start directly cooking barbecue.
3. Thread the meat on skewers and fry over hot coals until a golden brown appetizing crust is formed. Periodically, the skewers must be turned over, otherwise the kebab may burn. Carefully remove the finished kebab from the skewers with a kitchen knife, put on a large beautiful dish and garnish with finely chopped fresh dill or parsley. You can eat barbecue fresh vegetables, bread or just with tomato ketchup. Bon appetit!

Recipe number 2. Beef skewers in mineral water

We bring to your attention another time-tested recipe for making delicious and juicy beef skewers. Mineral water with lemon juice will be used here as a marinade, so even those who follow their figure and follow a diet will like this barbecue.
To prepare barbecue in mineral water, you will need the following ingredients:
1. Beef tenderloin - 2 kg.
2. Mineral water with gases - 1 liter.
4. Lemon - 1 piece.
5. Salt, ground black pepper, spices and seasonings to taste.
Cooking instructions:
1. Thoroughly wash the beef tenderloin under running water, dry it with paper towels and cut into medium-sized pieces. We clean the onion from the husk, rinse and cut into half rings. Put in the chopped meat and onion in a deep glass or enameled bowl, add salt, ground black pepper, spices and seasonings, fill the meat with sparkling mineral water. Mix everything well and send the bowl, covered with a lid, to the refrigerator for 8 hours, and even better at night.
2. Rinse the lemon, scald it with boiling water and squeeze the juice out of it. After the specified time, we take out a bowl of meat from the refrigerator, add lemon juice there, mix and marinate for another four hours.
3. We string the marinated meat on skewers and fry over hot coals. Skewers need to be turned over. To check the degree of readiness of the kebab, carefully cut one piece with a knife. If the meat is reddish inside, then continue to fry the kebab for another ten minutes. We remove the finished kebab from the skewers and serve it hot with a glass of dry red wine.

Recipe number 3. Beef skewers in kefir

For a very long time, experienced culinary masters have noticed that kefir is able to remarkably soften meat and make it very tender and tasty. Kefir gives the meat a spicy sourness, and shish kebab marinated in kefir turns out to be simply amazing.
To prepare beef skewers in kefir, you will need the following ingredients:
1. Beef tenderloin - 1 kg.
2. Kefir - 1 l.
3. Onions - 2 heads of medium size.
4. Half a lemon.
5. Fresh dill and basil - 50 grams.
6. Salt, ground black pepper, spices and seasonings to taste.
Cooking instructions:
1. Rinse the beef tenderloin thoroughly under running water, dry it with paper towels and cut into small pieces. Rub each piece of meat on all sides with salt, black pepper and your favorite spices.
2. Peel the onion, rinse and cut into half rings. Scald the lemon with boiling water and squeeze the juice out of it. Rinse fresh dill and basil under running water, dry and finely chop. In a deep glass bowl, combine kefir, lemon juice, chopped herbs and spices. Mix thoroughly until smooth.
3. Put the meat pieces into the resulting marinade, put the bowl in a cool place for several hours or overnight.
4. After the meat is well marinated, we put it on skewers along with onions and fry over hot coals, turning occasionally. Drizzle the rest of the marinade over the meat while frying.
Serve shish kebab with fresh vegetables and finely chopped greens. Bon appetit!

Recipe number 4. Beef shish kebab at home

Surely each of us is familiar with the situation when you suddenly feel an unbearable desire to taste a barbecue, but there is no way to get out into nature. cooks Georgian cuisine came up with a great way out of this situation. It turns out that for cooking barbecue it is not at all necessary to make a fire and install a barbecue. You can easily cook a delicious juicy kebab without leaving your home. And we will cook beef skewers in an ordinary frying pan.
To prepare beef skewers at home, you will need the following ingredients:
1. Beef tenderloin - 1 kg.
2. Onions - 5 heads of medium size.
3. Dry white wine - 1 glass.
4. Vegetable oil - 100 ml.
5. Salt, ground black pepper, spices and seasonings to taste.
Cooking instructions:
1. Wash the beef under running water, dry it with paper towels and cut into medium-sized pieces. We clean the onion from the husk, rinse and cut into half rings.
2. Heat up in a pan vegetable oil, spread the chopped meat and simmer under the lid until it gives juice. Lower the heat and simmer the beef for ten minutes. Then again we make the maximum fire and wait until all excess liquid has evaporated. Do not forget to stir the meat from time to time.
3. After the meat has formed an appetizing golden brown Pour dry white wine into the pan. Reduce the heat, cover the pan with a lid and simmer the meat in wine for ten minutes. When all the wine has evaporated, add onion half rings, salt, ground black pepper and your favorite spices to the pan, mix and fry until the onion acquires a golden hue.
We serve the finished barbecue to the table along with onions and your favorite side dish. Bon appetit!

1. Using vinegar or lemon juice for cooking, strictly follow the proportions indicated in the recipe. If you overdo it, then the kebab will turn out very sour.
2. Marinate beef before cooking barbecue for at least eight hours.
3. When cooking barbecue, make sure that the distance from the coals to the skewers with meat is at least twenty centimeters. If the meat is too close to the coals, it will inevitably start to burn.
4. Softening beef will not help. a large number of vegetable oil added to the marinade.

How appetizing it looks roasted on coals and exudes smelling of fire smoke, meat - that's why people like to leave the city for nature. But what a shame it is, if instead of what you really expect, it turns out the opposite - burnt, and even rubber chewing gum, the sight of which can easily ruin not only your appetite, but also your good mood. To exit beef skewers turned out juicy and soft, you need to choose the right not only meat, but you also need to know how to marinate it correctly.

The tenderloin for this dish should be without any veins, but always with small inclusions of fat, which is also great for making goulash with gravy. If you take only a clean fillet, then the kebab will come out dryish. It turns out that in order for the dish to come out tasty and juicy, it must necessarily contain fat on itself. All the same, if for some reason you could not find a suitable pulp, then you can fry beef with lard, where the sequence will be as follows - 1 piece of lard every 2 slices of meat.

Marinade for barbecue in the oven (in the sleeve)

Ingredients:

Beef meat - 1 kg
tomatoes - 2-3 pcs
onion - 5 pcs
dried basil - 1/3 teaspoon

Cooking method:

Two onions and chopped tomatoes large pieces. Then using a blender turn into a puree.
We transfer the washed and cut into medium pieces meat into a saucepan and pour it on top vegetable mixture. Add salt and ground allspice to taste.
Chop the remaining onion into half rings, add to the meat and mix thoroughly with your hands.
Then cover with a plate so that it goes inside the pan. This is necessary to create oppression. Cover with a lid and place in the refrigerator. IN this case I have an evening, so I clean the kebab until the morning. Of course, if your meat is fresh, then two hours will be enough for it to marinate.

Kiwi kebab marinade

Ingredients:

Beef - 1 kg
kiwi - 1 pc.
onion - 3 pcs
vegetable oil - 2 tablespoons
salt and pepper - to taste.

Cooking method:

With a kiwi, remove the skin with a knife, rub its flesh on a fine grater, you can grind it in a blender.
Kiwi contains a special enzyme that softens meat very well.
In the chopped and washed large pieces of meat, put the chopped onion rings, salt and pepper according to your preferences. Pour in a little vegetable oil so that it coats the meat and leaves it juicy inside. And spread the kiwi gruel, then mix thoroughly.
And leave to marinate for about 1.5-2 hours. After that, you can safely use it for its intended purpose.

Marinade on kefir

Ingredients:

Beef - 1 kg
onion - 4 pcs
kefir - 300 ml
lemon - 1/2 piece
cilantro - 1 bunch
paprika - to taste
ground cumin - 1/3 tsp
vegetable oil - 2 tablespoons
salt and ground pepper - to taste.

Cooking method:

We wash the meat and cut it into equal squares.
We chop the onion in half rings, knead it with our hands and put it in a bowl with meat, squeeze the lemon juice there and put the cilantro. Mix well so that the juice stands out and salt.
Add black ground pepper, ground zira, paprika, pour in vegetable oil, pour kefir and mix, while kneading the meat.
Wrapping the bowl cling film and refrigerate for 3-4 hours.

How to marinate barbecue in vinegar

Ingredients:

Meat - 1 kg
onion - 4 heads
vinegar 9% - 2 tbsp. l
salt and ground pepper - to taste.

Cooking method:

For proper pickling of beef in vinegar, we need to cut the washed meat into square pieces, 50-60 grams each. Salt and pepper to your taste. We chop the onion in half rings, crush it a little with our hands and put it in the pan in layers with meat. And we moisten each layer with a small amount of vinegar.
If we leave the future barbecue to marinate from evening to morning, then it is necessary to put it in the refrigerator, and if you need to cook it quickly in 2-3 hours, then leave it to marinate at room temperature.
Most importantly, try not to overcook the beef in vinegar marinade otherwise it will become hard and eventually lose its taste.

Marinade with Lemon

Ingredients:

Beef - 1.5 kg
onion - 1.5 kg
lemon - 700 gr
salt and pepper - to taste.

Cooking method:

Washed meat is cut large pieces and transfer to a suitable bowl.
Peel the onion and chop the rings and add to the meat.
Next, using a fork, squeeze the lemon cut into two halves, then filter it through a sieve and pour it into the beef with onions. Then salt and pepper to taste.
Mix well and knead everything with your hands, then press down, for example with a plate and leave to marinate for about 1 hour.

Marinated meat in wine and mineral water

Ingredients:

Beef - 1 kg
onion - 4 heads
bay leaf - 2 pcs
lemon -1/2 piece
red wine - 300 ml
mineral water - 300-500 ml
black peppercorns - 10-15 pcs
salt and black ground pepper - to taste.

Cooking method:

We wash the meat, cut into square pieces and transfer to a bowl. There we also add bay leaf, peppercorns, ground black pepper, salt, squeeze the lemon juice, pour in the wine and be sure to mineral water, heavily carbonated to make the meat soft, and of course onion rings.
You don't need to add a lot of lemon juice, as the meat can become sour.
Mix thoroughly with your hands and leave for 5 hours.
If you want to put marinated meat in the refrigerator, then before cooking you need to get it out for 1.5 hours so that it stands in a warm room.

Shish kebab marinade on mayonnaise

Ingredients:

Beef - 1 kg
Mayonnaise - 400 ml
lemon - 1 piece
garlic - 5 cloves
salt and pepper - to taste.

Cooking method:

In this recipe, we first need to thoroughly rinse the lemon under running water, after which we wipe it dry and rub it on a fine grater, put it aside for a while.
My beef, cut into medium pieces, cut off the veins, film and transfer to a bowl or pan.
We make a marinade in a clean bowl and for this we need to pour the mayonnaise, squeeze a lemon into it, put the grated zest, squeeze the garlic there and pepper to taste. Thoroughly mix everything until a homogeneous mass is obtained.
Salt the meat as you like, pour the marinade and knead well. Close tightly with a lid and put in the refrigerator for 8-10 hours.
During this time, our kebab will become quite soft and tender.

Kebabs with kefir and kiwi

To pleasantly surprise your friends and loved ones, you can cook magnificent kebabs with kefir and kiwi. For cooking, you need to prepare such products:

Medium fat kefir - 1 bottle;
Beef meat - 1 kg;
Turnip onion - 2 pcs.;
Fresh greens - 1 bunch;
Kiwi large - 2 pcs.;
Salt and ground pepper - to taste.

Cooking:

It is advisable to buy meat with fat, so the barbecue will turn out more juicy. Now the meat needs to be washed and allowed to drain, then dry well with a towel and cut into uniform pieces of approximately 3 to 5 cm. Do not make future kebabs too small, as they will be dry and can easily burn on coals. But also big chunks it is also not very good to cut the meat, due to the fact that such kebabs will cook much longer and may not be fried inside properly. The investigator, the most optimal size of the kebab remains from 3 to 5 cm. Then make sure that all the pieces are more or less the same in size so that they are evenly fried, otherwise some kebabs will already burn while others will still be raw.
When all the meat is chopped, it must be transferred to a deep bowl or saucepan, as you prefer. Salt and pepper the future kebab well, let it salt for 10 minutes. Chop the onion or thinly cut into half rings, add to the meat and mix, then pour in the kefir. When kefir completely covers the kebabs, you need to stop, excess liquid in the marinade is not needed. Mix the onion with the meat in kefir and put the bowl or pan in the refrigerator for 10 hours, also do not forget to close your container so that the meat does not absorb foreign odors from the refrigerator.
When the beef is well marinated in kefir, you need to get it into a separate saucepan and add finely chopped kiwi to it. The green fruit can be cut into thin slices or even grated, it all depends on your preference, but the kiwi should let out as much juice as possible so that the meat is well saturated with flavor and absorbs all the acids of this fruit. So the meat should marinate under a closed lid for another 2 hours. But if it marinates for more than 2 hours, it will only get better and tastier.
Now the kebabs can be strung on skewers, leave the kiwi in a saucepan. Light a fire with fruit or birch firewood, when they are completely burnt out, you can put beef skewers on coals. During cooking, do not forget to sprinkle them in a timely manner with kefir marinade, which you need to take with you in a bottle. Also turn the kebab so that it does not burn and does not dry out. At the end of frying, check it for complete readiness; for this, the meat can be pierced with a knife or a simple toothpick. If the kebab is ready, a light broth will flow out of it, but if it has a characteristic reddish color, then the kebab still needs to be roasted on charcoal.
Before serving the kebabs, sprinkle them with fresh chopped herbs, and season with sauce or ketchup to taste. The shish kebab is simply amazing and incredibly tender. Kiwi gives the meat a very tasty and appetizing flavor that will no doubt conquer all those present, and will pleasantly surprise and delight those who are destined to taste such a fragrant kebab.

Kebabs with tomato and onion

The skewers turn out so tasty and juicy that after cooking them, you will definitely put the recipe in your notebook marked “favorites”. To prepare such fragrant skewers, you need prepare:

Meat beef tenderloin- 1 kg;
Tomato paste - 100 g;
Onion turnip - 5 pcs.;
Apple cider vinegar - 60 ml;
Lemon - 1 pc.;
White wine (dry) - 50 ml;
Ground pepper and salt - to taste;
Bay leaf - 3 pcs.

Cooking:

It is not recommended to marinate shish kebab in aluminum dishes, so it is best to use earthenware or glassware for marinating. The fact is that aluminum oxidizes very strongly and will make your kebabs not so tasty, besides, the aroma after such pickling will not be the same at all. Therefore, take care of the dishes in advance.
Now you can wash the meat, dry it and cut it into evenly small pieces. Put in a bowl or other container, the main thing is that it is not made of aluminum. Salt the meat, add the onion finely chopped in half rings, mix everything. Now let the meat stand on the table and marinate. For this, 10 minutes will be enough.
Add peas and bay leaf to a saucepan with meat and onions, put on top tomato paste and mix everything. Add vinegar and stir again. Then the meat can be sent to the refrigerator to marinate. The saucepan must be closed, but the meat must be marinated under oppression so that it is better soaked and does not dry out. So beef skewers must stand in the marinade for at least 24 hours.
When the meat is fully aged, it is taken out and wine and lemon juice are added to it, everything is mixed, and left to marinate for 2 or 3 hours, but already warm. Then the barbecue can be strung on skewers and sent to cook on coals or on the grill. Do not forget to water the barbecue with marinade. If there is very little left, it's no big deal. Shashlik is very fond of wine or lemon juice.
Before serving the kebab, make sure it is ready by piercing it with a toothpick. By adding a little sauce or fresh herbs to it, it will be more fragrant and appetizing.
By following all the tips and recommendations, even from beef, you can cook simply delicious soft and juicy kebabs that your family and friends will like, and you will get a lot of positive emotions from cooking and gain experience in such a responsible business.

MARINADE WITH APPLE VINEGAR

Required components:

2 kg beef meat;
1 pack of barbecue seasoning;
2 onions;
2 tbsp apple cider vinegar;
4 tbsp water.

Marinade:

Beef must be properly cut into pieces.
Then rub each of them with spices (use only half of the bag) and place in a saucepan.
Chop the onion, add to it diluted with water Apple vinegar and the rest of the seasoning.
After that, pour the kebab with marinade and leave for 6 hours in the refrigerator.
Please note that the marinade should completely cover the meat.

GARLIC WINE MARINADE

Required components:

2 kg of beef;
1 mint leaf;
2 onions;
6 large cloves of garlic;
red wine;
dried herbs (dill, parsley);
water.

Marinade:

Onion and garlic should be finely chopped.
Chop a mint leaf and add to the sauce.
Then pour red wine diluted with water 1: 2 and add dried herbs.
Next, you need to cut the beef into medium square pieces and pour the marinade over.
Leave for 5 hours.
At proper pickling beef meat skewers turn out juicy and very tasty.

The main thing is not to overdo it with spices and preservatives.

Beef kebab: a classic recipe

For a delicious beef skewers, we need:

2 kg beef tenderloin;
800 g of mayonnaise;
2 lemons;
15 pcs. onion;
2 tsp ground black pepper;
2 tsp paprika;
3 pcs. allspice;
2 pcs. bay leaf.

Cooking:

Rinse the meat well and cut into portions along the grain. If the pieces for beef skewers are too large, then the meat will not cook well, and if they are too small, then the meat will be dry. The optimal size is five centimeters by five centimeters.
We clean the onions and cut them into rings, if you want to fry the onions along with the meat, then the onion rings should be quite large, otherwise the onion will simply burn and spoil the taste of the kebab.
Add the onion to the meat and mix it all well, make the meat a “good massage”. The onion should release some juice.
After that, add allspice, bay leaf (it can be broken into pieces), paprika and black pepper, lemon juice, mayonnaise and mix well again. We do not add salt, then the meat will turn out juicier, and you can add salt at the end of cooking.
Let marinate for two days.
Shish kebab should be put on skewers along the fibers, as well as when cutting. The pieces should not be pressed very closely together. Alternate pieces of meat with onion rings. Grill beef skewers on ready-made coals or let the wood burn completely so that only the heat remains.
From time to time turn the skewers with beef skewers so that the meat is baked evenly and does not burn. During cooking, pour over marinade or dry wine so that the beef skewers are juicy and tasty.
You can serve beef skewers with any side dish and with any sauce. Read more:

Beef skewers in mineral water

To prepare barbecue in mineral water, you will need the following ingredients:

Beef tenderloin - 2 kg.
Mineral water with gases - 1 liter.
Onions - 2 heads of medium size.
Lemon - 1 piece.
Salt, ground black pepper, spices and seasonings to taste.

Cooking instructions:

Thoroughly rinse the beef tenderloin under running water, dry it with paper towels and cut into medium-sized pieces. We clean the onion from the husk, rinse and cut into half rings. We put the chopped meat and onions in a deep glass or enameled bowl, add salt, ground black pepper, spices and seasonings, fill the meat with sparkling mineral water. Mix everything well and send the bowl, covered with a lid, to the refrigerator for 8 hours, and even better at night.
We rinse the lemon, scald it with boiling water and squeeze the juice out of it. After the specified time, we take out a bowl of meat from the refrigerator, add lemon juice there, mix and marinate for another four hours.
We string the marinated meat on skewers and fry over hot coals. Skewers need to be turned over. To check the degree of readiness of the kebab, carefully cut one piece with a knife. If the meat is reddish inside, then continue to fry the kebab for another ten minutes. We remove the finished kebab from the skewers and serve it hot with a glass of dry red wine.

When using vinegar or lemon juice for cooking, strictly follow the proportions indicated in the recipe. If you overdo it, then the kebab will turn out very sour.
You need to marinate the beef before cooking the barbecue for at least eight hours.
When cooking barbecue, make sure that the distance from the coals to the skewers with meat is at least twenty centimeters. If the meat is too close to the coals, it will inevitably start to burn.
Helps soften the beef a small amount of vegetable oil added to the marinade.

Beef skewers are cooked much less frequently than pork or chicken. Cooks are afraid that the meat will turn out tough or “rubber”. However, the secret of a delicious juicy kebab is quite simple. The right marinade will make the meat fragrant and tender.

Beef skewers - what is the secret of the marinade

Cooks divide all barbecue marinades into two groups. The first is suitable for tender fish, chicken, soft pork. These marinades give the product an exquisite flavor without being absorbed deep into the fibers. Most often, kefir, sour cream, mineral water are used for these marinades, soy sauce etc.

The second group is suitable for denser meat, which can become tough and rubbery during cooking on skewers.

The composition of these marinades usually includes the so-called aggressive preservatives:

lemon acid
vinegar
red wine, etc.

It is these ingredients that penetrate deep enough into the fibers of the meat, making it softer and looser. And even when frying on an open fire, shish kebab pieces remain juicy.

Lemon and apple concentrated juices make the meat softer, so they are often added to the marinade when cooking beef or lamb skewers

To marinate beef and get a delicious and soft kebab, you will need:

meat (tenderloin) - 1.5–2 kg
vinegar 9% - 2-3 tablespoons
spices for barbecue - 1-2 tbsp.
onion - 2-3 heads

Finely chop the onion so that the pieces are 2-3 millimeters. Add vinegar and spices. Pour this mixture over the beef, stirring with your hands until all the pieces are in the marinade. Filled meat should be put in the refrigerator for 3-6 hours. Remember that the utensils for pickling barbecue should be glass or earthenware. Beef absorbs all shades of odors and, when in a metal bowl, can get an unpleasant aftertaste.

If you don’t eat vinegar or don’t like sour-tasting barbecue, replace this ingredient with dry red wine or cognac diluted with water 50 to 50. Both of them need 1 cup for the marinade. In addition, you will need:

a mixture of red and black pepper - 1-2 tsp
garlic - 1 head
onion - 2-3 heads

Finely chop all the ingredients and mix with red wine. Rub the mixture over the pieces of meat and leave for 6-8 hours. And it would be even better to cook the semi-finished product the day before, so that the beef is properly soaked. The maximum time it has been in the marinade is 18 hours. After that, the meat becomes very sour, because it is too saturated with fruit acids.