TENDER BEEF KABOBS (SHASHLIK) RECIPE
The key to great kabobs is to give your meat plenty of time to marinate and don't rush it! I like to marinate at least 4 to 6 hours.
Provided by Natasha of NatashasKitchen.com
Categories Easy/Medium
Number Of Ingredients 11
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 refrigerate4 to 6 hours, stirring a few times while marinating to make sure meat is evenly marinated. Note: 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. After the meat is done marinating, slice veggies and skewer them with meat onto Bamboo skewers. Brush/ pour remaining marinade over skewers.
- Grill 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. Serve with your favorite steak sauce
MTSVADI (PORK SHASHLIK)
Classic Georgian recipe of juicy Pork Shashlik or Mtsvadi. Easy, simple and never disappoints.
Provided by Iryna
Categories Main Course
Time 2h35m
Number Of Ingredients 17
Steps:
- In a large bowl combine pork, onion, salt and pepper. Cover the bowl with a plastic wrap or lid and marinate for 2 hours or overnight*. (See the note 2)
- If you use the wood skewers, make sure to soak them in water for a minimum of 30 minutes before grilling. This will keep them from burning up on the grill.
- Thread the meat, sliced zucchini and tomatoes onto the skewers.
- Preheat the grill to a medium high heat.
- Grill for 15-20 minutes turning from time to time, until Shashlik is brown on the sides and cooked through. (After 15 minutes, remove one piece of Shashlik from the skewer and slice in half. If it's no longer pink in the centre, Shashlik is ready.)
- In a blender or food processor combine all ingredients for the sauce and process until creamy. Serve immediately with Shashlik.
Nutrition Facts : Calories 488 kcal, Carbohydrate 18.6 g, Protein 30.7 g, Fat 33.4 g, SaturatedFat 10.5 g, Cholesterol 102 mg, Sodium 687 mg, Fiber 6.4 g, Sugar 8.7 g, ServingSize 1 serving
SHASHLIK (GRILLED LAMB)
Provided by Marian Burros
Categories dinner, project, main course
Time 3h15m
Yield Six to eight servings
Number Of Ingredients 4
Steps:
- Beat the lemon juice with the oil and add the bay leaf.
- Pour the mixture over the meat cubes and marinate for a minimum of three hours at room temperature.
- To serve, heat the broiler or a charcoal grill, drain the marinade from the meat and arrange the cubes of meat on skewers. Broil or grill for about 10 minutes, turning to brown on all sides, until medium rare, and serve with tkemali (plum sauce.)
Nutrition Facts : @context http, Calories 782, UnsaturatedFat 39 grams, Carbohydrate 1 gram, Fat 83 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 41 grams, Sodium 38 milligrams, Sugar 0 grams
LAMB SHASHLIKS WITH ROSEMARY & GARLIC
Lamb leg meat is perfect for these Turkish kebabs, skewered with green peppers and red onions
Provided by John Torode
Categories Main course
Time 1h20m
Yield Makes about 14 skewers
Number Of Ingredients 11
Steps:
- Mix the lamb with the lemon and juice, oil, garlic and rosemary. Season well. Cover with cling film and leave to chill for a few hours or, if possible, overnight.
- Thread the lamb onto large metal or wooden skewers, alternating with the peppers and onions. (If using wooden skewers, soak for 20 mins before using.)
- Get your coals hot, then put the lamb skewers over the heat and cook for about 5 mins until well coloured. Turn over and cook for a further 5-10 mins until cooked to your liking and nicely charred. To test if the lamb is done, put a large skewer into the middle of the meat and press down on the flesh. If the juice that runs from it is bloody, it's not cooked enough. If the juice is pink and watery, the lamb is cooked the way I like it. If the liquid is completely clear, the lamb is well done. Allow the meat to rest for a few mins before serving with flatbreads, yogurt, chilli sauce, and tomato and cucumber.
Nutrition Facts : Calories 239 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 0.2 milligram of sodium
TENDER BEEF KABOBS (SHASHLIK)
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
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
UKRAINIAN SHASHLYK
Make and share this Ukrainian Shashlyk recipe from Food.com.
Provided by Olha7397
Categories Lamb/Sheep
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Remove the bone and skin from the meat and cut off excess fat.
- Cut the meat into 1x2 inch pieces and put them into a bowl.
- Combine all the ingredients, pour over the meat, and mix thoroughly.
- Cover and let the mixture stand for 2 hours or longer at room temperature to marinate and tenderize the meat.
- This is very important for successful results.
- Drain the meat and pat dry each piece very thoroughly to prevent sputtering during cooking.
- Save the marinade for tenderizing roasts.
- Arrange the meat cubes on a skewer.
- Brush the filled skewers very generously with cooking oil.
- Place the skewers under the broiler close to strong heat.
- Turn the skewers every few minutes and baste frequently with cooking oil or with the fat that drips into the pan.
- Total broiling time will be about 12 minutes.
- Slip the meat off the skewers onto a hot plate and season with salt and pepper.
- When steamed rice is used, place the shashlyk over it and garnish attractively.
- Serve at once.
Nutrition Facts : Calories 744, Fat 57.9, SaturatedFat 16.7, Cholesterol 152, Sodium 714.3, Carbohydrate 4.8, Fiber 0.5, Sugar 1.8, Protein 42.5
GRANDPA NICK'S GEORGIA SHASHLIK
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
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
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