Beef skewers - 6 of the most delicious recipes

To enjoy meat with smoke, people go to nature, abandoning all their affairs, and at least briefly forget about the daily bustle. However, high spirits can be spoiled if, instead of the expected result on the coals, something inedible is obtained. Moreover, for beef skewers it is not uncommon. In order to avoid such disappointments, before preparing it, it is necessary to study the nuances of preparing a meat product, starting with a selection and ending with pickling.

What portion of beef is better to take for barbecue

Beef meat for good reason is rarely used for cooking on the grill, since its improper choice and preparation can lead to the fact that the long-awaited barbecue will be completely inedible.
Therefore, to make the meat soft and juicy as a result, it is necessary first of all to choose it correctly.

For this, it is worth listening to the following recommendations of experienced chefs:

• it is necessary to avoid buying frozen beef, as a rule, from such meat kebabs are hard and dry;
• beef should be purchased in meat pavilions, but not in supermarkets in the form of already pickled barbecue, because there is a risk at the exit to get something completely unappetizing;
• The following meat carcass parts will be the best choice: rump, tenderloin with fatty layers or the inside of the back leg.

 

Having bought the right piece of meat, you will also have to pay special attention to the choice of marinade and the pickling process itself. This is the second important component of getting a juicy and tasty beef skewers.

Tips for making beef skewers soft and juicy

Experienced chefs give a number of tips on how to cook a juicy kebab, using even meat such as beef that is not traditional for this dish:

1. Pickling should be done in glassware or in a stainless steel container.
2. Do not stand the meat in the marinade for too short a time interval, since the beef does not have time to soften.
3. It is recommended to salt the barbecue directly on skewers.
4. The meat must be constantly rotated during frying.
5. Cooking time on charcoal should not exceed 25 minutes, so that the dish does not become dry.
6. Acidic ingredients should be selected for the marinade base.
7. Meat slices should be prepared the same size.
8. Before stringing on skewers, it is recommended to clean the meat from the remnants of the marinade with paper towels.
   

   

   

On a note. For a successful kebab, slices of beef meat should be pre-beaten and stringed tightly, alternating with vegetable slices if desired.

Cooking meat with vinegar and onions

Although some experts claim that vinegar makes stiffened meat fibers, the most popular marinade recipe with acetic acid remains the most popular.

Components of acidic dressing based on 2 kg of beef tenderloin:

• 6 onions;
• 10 g of red and black ground peppers;
• 1.5 piles of vinegar;
• salt to taste.

Sequencing:

1. The meat is cut into large pieces, which are beaten, and then divided into portioned slices of equal sizes.
2. Bulbs are cut into thin rings, which are mixed with a mixture of peppers.
3. The meat slices are stacked in a glass pan, where they are sprinkled with onion mixture and poured with vinegar.
4. Everything is thoroughly mixed and under oppression sent to the refrigerator.

The optimum pickling time in this way is 6 hours.

On red wine

Excellent acid-containing products that soften the texture of beef include red wine.

To verify this, you need:

• 2 kg of beef meat;
• 3 onion heads;
• 15 g of provence herbs;
• 250 ml of red wine;
• favorite spices and salt (to taste).

Way of execution:

1. Washed and dried meat is divided into equal slices.
2. Provencal herbs and other spices are mixed in a mortar.
3. Beef slices are well rubbed with seasonings and placed in a saucepan, where the onion rings have already been sent.
4. It is still mixed, poured with wine.
5. The capacity is installed on the shelf of the refrigerator compartment, where it remains for at least 8 hours.

We must not forget that grilling kebabs is necessary on hot coals, and not on an open fire.

How to marinate beef skewers with kiwi

The necessary acid is also created by various berries and fruits, for example, kiwi.

Ingredients of an interesting variation of marinade, which is prepared for dressing 2 kg of meat product:

• 7 large onion heads;
• 2 kiwi;
• ½ liter mineral sparkling water;
• 3 bay leaves;
• ground pepper (black and / or red).

The sequence of steps:

1. The meat piece is well washed under running water, and then dried with paper towels.
2. Beef is cut into slices, to which half rings previously prepared from onion heads are added.
3. Fruits are peeled and pulverized with a grater or blender.
4. Fruit mass is thrown to already prepared products.
5. Spices and bay leaves are sent there.
6. Everything is well kneaded by hands, and then filled with mineral water.
7. The tank goes cold in the night.

If the amount of time is limited, then the pickling process can be reduced to 3-4 hours.

Step by step recipe for kefir

Enjoy tender slices of beef with a smoke will allow the fermented milk marinade.

It is enough to prepare everything correctly in the following proportions:

• 1 kg of pulp;
• 2 onions;
• 700 ml of kefir;
• salt, sunli hops and other favorite seasonings.

To get indescribable bliss from the absorption of juicy and soft skewers:

1. Chilled meat is washed and well inspected for the presence of films that are removed if detected.
2. Onion heads are chopped with thin rings that wrinkle well with their hands to allow juice to flow.
3. The meat is mixed with chopped onions and sprinkled with spices on top.
4. The base of the future kebab is covered with kefir and left in the cold to marinate for at least 2 hours.

Depending on the quality of the meat, the pickling time may increase.

The most delicious mineral water marinade

The most delicious 1 kg beef barbecue marinade can be prepared from a very affordable and economical grocery set:

• 2 medium sized onions;
• ½ large garlic head;
• 300 ml of mineral water with gas;
• pepper and other spices (optional).

Aromatic dressing is being prepared as follows:

1. First of all, meat is processed. It is washed, cleaned of films and cut into small pieces, which will be conveniently strung on skewers.
2. Onion heads are chopped.
3. The garlic head is disassembled into cloves that are passed through a press.
4. In a glass container or stainless steel, meat, onions and garlic are combined, after which the base of the barbecue is sprinkled with spices and poured with mineral water.
5. Everything is thoroughly mixed so that the seasonings and other ingredients are evenly distributed.
6. In such a marinade, the meat remains for at least 3 hours.

When frying beef, to give it more juiciness, it is recommended to water the slices with marinade.

Marbled beef skewers, cooked with lemon

Often in stores you can see marbled beef, which has already been cut into pieces convenient for the future barbecue, packaged in trays.

You can opt for this product, but then for the marinade in the presence of 1.5-2 kg of the product, it is recommended to prepare:

• a stack of olive oil;
• lemon;
• pepper, salt and Greek spices.

Step-by-step cooking instructions:

1. Meat comes from individual packaging.
2. The pieces are washed well and dried with paper towels.
3. At this time, juice is squeezed from the lemon, which is mixed with olive oil in a small bowl.
4. Greek spices are thrown there, which include cumin, oregano, dried garlic and dill, a mixture of peppers and more.
5. The meat pieces are rubbed well with the prepared liquid and placed in a suitable container, which moves to the shelf of the refrigerator for 3-4 hours.

Serving kebab is recommended with lots of vegetables and various herbs.

Beef skewers - an unconventional vision of a dish on the grill, which once again confirms that with the proper preparation of products you can use any kind of meat.