Beef Schaschlik Recipe 415

BEEF SCHASCHLIK RECIPE - (4.1/5)

Beef Schaschlik Recipe - (4.1/5) image

Provided by Lsweetnell

Number Of Ingredients 20

Ingredients

For the Sauce:
The Meat Skewers
wooden skewers soaked in water
2 lbs. beef chuck in 1"cube's
2 large onions, quartered and separated into 3 to 4 layers
salt and pepper
4 tablespoon oil for frying
2 large onions, and whatever is left from above, sliced
3 large red or red and yellow bell peppers cleaned and cut into 1" chunks
7 to 8 bacon slices, (1/2 lb) cut into 1/2 " pieces
3 cups chicken broth
3 cups beef broth
1 medium/large dill pickle, thinly diced
1/4 cup pickle juice from same jar
2 tablespoons good mustard, medium sharp
3 tablespoons paprika, I used Hungarian Sweet
1 teaspoon cayenne pepper
2 bay leaves
3/4 cup tomato ketchup
salt and pepper to taste

Steps:

Cut the onions into 1 inch chunks. Thread the beef on skewers Alternating Beef and Onions. Not more than 4 or 5 chunks of meat per skewer. If some Onions are odd shape trim them. The skewer needs to lay flat. Brown the meat in a skillet with a little oil. You can do these in batches and reserve on a plate or a crockpot. Sprinkle with a little salt and pepper while they are warm. While the meat is browning gather your ingredients for the sauce When the skewers are brown you can then put them in a crockpot to finish simmering after the sauce is made, otherwise reserve them to a plate while making the sauce. To start the sauce brown the bacon in the same skillet. Add onions and peppers and cook for 5 minutes or until they are tender. Then add a little broth to deglaze the pan. Add the remainder of the chicken and beef broth, chopped pickle, pickle juice, mustard, paprika, cayenne, bay leaves,ketchup, salt and pepper. Add the meat skewers to the sauce. Meat should be covered with the sauce at all times. To accomplish that, I divided the meat and the sauce into two pots. Simmer over very low heat for 1 hour, with the lid on. Cook uncovered for another hour. This will reduce the sauce and make it nice and thick. Remove the bay leaves Use an immersion blender, or food processor to blend the sauce smooth. spread over the meat.

TENDER BEEF KABOBS (SHASHLIK)

Tender Beef Kabobs (Shashlik) image

Make and share this Tender Beef Kabobs (Shashlik) recipe from Food.com.

Provided by Lavender Lynn

Categories Russian

Time 40m

Yield 5 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs top sirloin steaks, cut into 1 1/2 inch pieces
2 bell peppers, sliced into 1 1/2 inch wide pieces
1 purple onion, large, sliced into 1 1/2 inch pcs
15 medium bamboo skewers
1 cup mild olive oil
1/2 cup fresh lemon juice (from 2 medium lemons)
1 teaspoon salt (we love fine sea salt)
1 teaspoon fresh ground black pepper
4 garlic cloves, pressed
3 tablespoons dill, chopped (or 1 Tbsp dry dill weed)
2 dried bay leaves

Steps:

Combine all of your marinade ingredients in a large glass or plastic bowl (do not use aluminum) and stir to combine.
Slice meat and transfer it into the marinade bowl, stirring well to coat. Marinate beef in the refrigerator 6 hours, or overnight (the longer the better), stirring 3 times while marinating to make sure meat is evenly marinated. Sometimes after long periods of refrigeration, the oil in the marinade can firm up a bit; it will liquify again if you let the marinated meat sit at room temp 30 minutes before skewering.
Soak bamboo or wooden skewers at last 30 min before skewering. After the meat is done marinating, slice veggies and skewer them with meat onto Bamboo skewers. Brush/ pour remaining marinade over skewers.
Grill steak kabobs over med/high heat for about 8-10 minutes or until you've reached the desired doneness, rotating every 2-3 minutes for even grilling. Remove kebobs from grill and let them rest at least 5 minutes before eating. If you cut into them right away, they will juice out and end up dry.

Nutrition Facts : Calories 535.6, Fat 46.7, SaturatedFat 6.9, Sodium 478.4, Carbohydrate 37, Fiber 11.9, Sugar 2.7, Protein 4

GRANDPA NICK'S GEORGIA SHASHLIK

Grandpa Nick's Georgia Shashlik image

This shashlik recipe was brought over from what is now the Republic of Georgia in the early 1900s. Traditionally, the men gathered to "put down" the lamb, enjoying friendship along with the leftover wine. They used family heirloom skewers (designated by their unique twisted handles) to grill the meat over wood coals. This amazing, yet simple recipe, was served at my wedding. It is rich in flavor, memories, and traditions. I hope you enjoy and start your own traditions.

Provided by Kristine

Time 8h35m

Yield 10

Number Of Ingredients 8

Ingredients

1 medium lemon
2 cups red wine
½ large red onion, cut into chunks
6 cloves garlic, chopped, or more to taste
1 teaspoon salt
1 teaspoon ground black pepper
2 ½ pounds lamb, cut into 1-inch pieces
skewers, as needed

Steps:

Cut lemon in half and juice. Cut 2 rinds into chunks.
Place lemon juice and rinds into a large glass or ceramic bowl with red wine, onion, garlic, salt, and pepper; mix well. Add lamb and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours or up to 18 hours.
Remove lamb from the marinade and shake off excess. Discard the remaining marinade. Thread lamb on to skewers.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Cook skewers, turning occasionally, on the preheated grill until an instant-read thermometer inserted into the center of the meat reads at least 130 degrees F (60 degrees C) for medium, about 15 minutes.

Nutrition Facts : Calories 186.4 calories, Carbohydrate 3.7 g, Cholesterol 61.8 mg, Fat 6.5 g, Fiber 0.7 g, Protein 19.3 g, SaturatedFat 2.3 g, Sodium 286.5 mg, Sugar 0.6 g

BEEFMAN CHILI POWDER RECIPE - (4.7/5)

BEEFMAN CHILI POWDER Recipe - (4.7/5) image

Provided by Beefman-2

Number Of Ingredients 7

Ingredients

24 TBSP GROUND CAYENNE POWDER
24 TBSP GROUND CHIPOLTLE POWDER
24 TBSP GROUND NEW MEXICO POWDER
24 TBSP GROUND CALIFORNIA POWDER
24 TBSP CRUSHED RED CHILI FLAKES
24 TBSP GROUND ANCHO POWDER
24 TBSP PAPRIKA

Steps:

MEASURE OUT ALL INGREDIENTS AND MIX VERY WELL,, BREAK UP ANY CLUMPS THAT MAY APPEAR. PLACE INTO AIR TIGHT CONTAINER UNTIL NEEDED, THIS RECIPE MAY BE CUT IN HALF OR INTO 1/4 ID NEED BE,, JUST KEEP QUANTITIES AT THE SAME RATIO

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