Recipe For Shashlik

TENDER BEEF KABOBS (SHASHLIK)



Tender Beef Kabobs (Shashlik) image

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

Recipe From food.com

Provided by Lavender Lynn

Categories     Russian

Time 40m

Yield 5 serving(s)

Number Of Ingredients: 11

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:


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.

Recipe From allrecipes.com

Provided by Kristine

Time 8h35m

Yield 10

Number Of Ingredients: 8

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
Calories186.4 calories
Carbohydrate3.7 g
Cholesterol61.8 mg
Fat6.5 g
Fiber0.7 g
Protein19.3 g
SaturatedFat2.3 g
Sodium286.5 mg
Sugar0.6 g

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.


LAMB SHASHLIKS WITH ROSEMARY & GARLIC



Lamb shashliks with rosemary & garlic image

Lamb leg meat is perfect for these Turkish kebabs, skewered with green peppers and red onions

Recipe From bbcgoodfood.com

Provided by John Torode

Categories     Main course

Time 1h20m

Yield Makes about 14 skewers

Number Of Ingredients: 11

1 small leg of lamb (1.5kg/3lb 5oz), boned and cut into large chunks
1 lemon , juiced and roughly chopped
3 tbsp olive oil
20 garlic cloves , finely chopped
handful rosemary sprigs, leaves picked and chopped
3 green peppers , cubed
2 red onions , cut into wedges
warmed flatbreads
natural yogurt
chilli sauce
chopped tomato and cucumber
Calories239 calories
Fat16 grams fat
SaturatedFat6 grams saturated fat
Carbohydrate3 grams carbohydrates
Sugar2 grams sugar
Fiber1 grams fiber
Protein21 grams protein
Sodium0.2 milligram of sodium

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.




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2013-08-06  · Instructions Mix all the ingredients in a glass bowl. Cover and marinate in the refrigerator for a few hours and up to 24 hours. Drain the meat and pat dry with … ...
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  1. Mix all the ingredients in a glass bowl. Cover and marinate in the refrigerator for a few hours and up to 24 hours.
  2. Mix all the ingredients in a glass bowl. Cover and marinate in the refrigerator for a few hours and up to 24 hours.
  3. Divide the meat evenly among 4 skewers and grill on BBQ (preferably charcoal) for about 15 minutes, turning them occasionally.
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2014-06-11  · Ingredients for Beef Kebabs (Shashlik) 2 lbs good quality beef (I used top sirloin), cut into 1 1/2″ pieces 2 Bell peppers, any color, sliced into 1 1/2″ wide pieces 1 … ...
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  1. Combine all of your marinade ingredients in a large glass or plastic bowl (do not use aluminum) and stir to combine.
  2. Combine all of your marinade ingredients in a large glass or plastic bowl (do not use aluminum) and stir to combine.
  3. 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.
  4. 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.
  5. 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
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2020-01-08  · Preheat the oven to 200 °C (395 °F). Put the meat and vegetables alternating on skewers. Start with meat, followed by bell pepper, pork belly, onions, liver and then onions. Start over until the … ...
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  3. Arrange shashliks on the baking sheets. We've used 2 baking sheets for this recipe. Sprinkle part of the onion inner cores and the remaining peppers (if you have some) on top and then pour over half of the vegetable stock. Put the baking sheet in the preheated oven and let cook for 30 minutes.
  4. In the meantime make the sauce. Simply combine ketchup and water in the pot and warm over medium heat. If you're not a fan of store-bought ketchup feel free to make homemade curry ketchup. After 30 minutes remove the baking sheet from the oven, turn the shashliks and reduce the heat to 180 °C (356 °F). Let cook for another 30 minutes and done. Pour the remaining vegetable stock on the next baking sheet with shashliks and follow the cooking steps you did to the first baking sheet. Serve immediately!!
  5. Put one or two shashliks on a plate, sprinkle with salt, paprika and curry powder. Spread the sauce nicely on top and sprinkle once again with paprika and curry powder. Serve with bread rolls, homemade bread, fried potatoes or french fries.
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  2. Cover and let the mixture stand for 2 hours or longer at room temperature to marinate and tenderize the meat.
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Recipe From : recipes.timesofindia.com
2020-05-04  · Chop the onion, tomato and capsicum and keep aside. Make a paste of ginger and garlic. Take a bowl, mix together the yogurt, garlic, ginger, black pepper, coriander, chilli powder, salt and … ...
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Recipe From : petersfoodadventures.com
2017-02-10  · In a large bowl, combine the lamb, sliced onions, bay leaves, salt, oil and water. Using your hands, mix them all together set aside in the fridge to marinate overnight. If in a hurry then for minimum 4 hours. Thread the meat pieces onto metal skewers, about 6 per skewer, with any fat positioned towards the outside of the skewer. ...
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  2. In a large bowl, combine the lamb, sliced onions, bay leaves, salt, oil and water. Using your hands, mix them all together set aside in the fridge to marinate overnight. If in a hurry then for minimum 4 hours.
  3. Thread the meat pieces onto metal skewers, about 6 per skewer, with any fat positioned towards the outside of the skewer.
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Recipe From : rbth.com
...
  1. Kefir. This Russian fermented product is not only good for the stomach, but also one of the most popular marinades for shashlik. Slice 1 kg of onion, put into a deep pan, add salt and pepper to taste and 1 tablespoon of Caucasian spice mix called Khmeli-Suneli (which is made from coriander, basil, dill and parsley).
  2. Kefir. This Russian fermented product is not only good for the stomach, but also one of the most popular marinades for shashlik. Slice 1 kg of onion, put into a deep pan, add salt and pepper to taste and 1 tablespoon of Caucasian spice mix called Khmeli-Suneli (which is made from coriander, basil, dill and parsley).
  3. Sparkling water. For this recipe, you’ll need usual sparkling mineral water. Russians prefer Narzan or Yessentuki brands, but any other will do. Put 1 kg of meat into a deep pan, cover with 0.5 kg of sliced onion, add 1 tablespoon of olive oil, 4-5 garlic cloves, salt, pepper and your favorite spices to taste and mix well.
  4. MAYO! Sometimes it seems that Russians are obsessed with mayonnaise: it’s a popular salad dressing, a sauce for dumplings, even an ingredient for the sweet dough.
  5. Beer. If you like the smell of malt, try this recipe. For this marinade, it’s better to take high quality beer, even live or craft beer. Bitter beer makes the taste bolder.
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  7. Vinegar. Vinegar makes meat (especially pork) very tender and gives a little bittersweet taste. First put the sliced meat into a non-aluminum pan, then add 2 big sliced onions.
  8. Onion and oil. Any onion fans here? This recipe is for you! For 1 kg of meat take 0.5 kg of onion sliced into rings and well crumpled. Salt your meat, put it into a pan, add spices and then cover with onion rings.
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  2. To commence with the Paneer Shashlik Recipe, we will first marinate the paneer cubes. Cut the paneer block into bite-sized cubes. If you are using frozen paneer, make sure to soak them in warm water for 20-25 minutes before marination.
  3. Serve them immediately while they’re hot. Place them on a platter and squeeze half a lemon to add a tangy aftertaste. Finally, garnish with chopped coriander leaves.
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2020-09-18  · For sauce heat oil and fry garlic in it. Then add blended tomatoes, ketchup, chicken stock, vinegar, Worcestershire sauce, red chili powder and cook until sauce gets thick. Take out sauce in a bowl and serve on grill sticks and fried rice. Barbeque Chicken Shashlik Recipe in Urdu and English ...
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Great recipe for Paneer shashlik tikka. #boxweek14 #mysteryboxchallenge #paneershasliktikka #paneer #cookpadindia Paneer Shashslik tikkas are one of the most famous and easy to make starter. This restaurant Style dish is made by marinating cottage cheese and vegetables, and then grilling... ...
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