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
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
RUSSIAN SHASHLIK WITH RHUBARB SAUCE
These Russian kebabs are made with succulent lamb and a vibrant rhubarb sauce. They make an ideal sharing platter for a spring dinner with friends
Provided by Diana Henry
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 16
Steps:
- Grate the onion and crush the garlic cloves, then put in a bowl with all the shashlik ingredients except the lamb and half the olive oil, and mix together. Put the lamb in the mixture, turning it with your hands, then cover with cling film and put in the fridge to marinate for a few hours or overnight.
- For the rhubarb sauce, put the vinegar and sugar in a pan and bring to the boil, stirring a little to help the sugar dissolve. Add the cinnamon and ginger, and simmer for 10 mins. Add the onion and continue to simmer, uncovered, for 10 mins. Add the rhubarb and simmer gently for about 4 mins more or until the rhubarb is only just tender. Don't overcook the fruit as you want the pieces to remain intact. Add the mint and leave to cool. The mixture will thicken a little more.
- Lift the lamb out of the marinade, shaking off the excess. Thread the meat onto skewers. Brush a griddle pan with some of the remaining oil and cook the skewers, seasoning them well and turning for 5-7 mins until brown all over - you may have to do this in batches. Serve with the rhubarb sauce, flatbreads and yogurt.
Nutrition Facts : Calories 459 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 39 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 0.2 milligram of sodium
RUSSIAN BEEF KEBABS / SHASHLIK
Number Of Ingredients 13
Steps:
- 1. Trim any sinew and excess fat off the beef, then cut the meat into 1 1/2-inch cubes. Combine the ingredients for the marinade in a large nonreactive baking dish. Add the meat and toss thoroughly to coat. Cover and let marinate, in the refrigerator, at least 4 hours, but preferably 8, stirring once or twice.2. Preheat the grill to high.3. Remove the beef from the marinade and thread onto the skewers, alternating with pieces of onion and bell pepper. When ready to cook, oil the grill grate. Arrange the kebabs on the hot grate and grill, turning with tongs, until the meat is cooked to taste, 2 to 3 minutes per side, (8 to 12 minutes in all), for medium-rare. Baste the beef with any excess marinade as it cooks, but stop basting the last 5 minutes. Serve immediately.Serves 4 to 6
Nutrition Facts : Nutritional Facts Serves
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
RUSSIAN BEEF KEBABS / SHASHLIK
Number Of Ingredients 13
Steps:
- 1. Trim any sinew and excess fat off the beef, then cut the meat into 1 1/2-inch cubes. Combine the ingredients for the marinade in a large nonreactive baking dish. Add the meat and toss thoroughly to coat. Cover and let marinate, in the refrigerator, at least 4 hours, but preferably 8, stirring once or twice.2. Preheat the grill to high.3. Remove the beef from the marinade and thread onto the skewers, alternating with pieces of onion and bell pepper. When ready to cook, oil the grill grate. Arrange the kebabs on the hot grate and grill, turning with tongs, until the meat is cooked to taste, 2 to 3 minutes per side, (8 to 12 minutes in all), for medium-rare. Baste the beef with any excess marinade as it cooks, but stop basting the last 5 minutes. Serve immediately.Serves 4 to 6
Nutrition Facts : Nutritional Facts Serves
TRUE CAUCASIAN SHASHLIK
From the Caucasus region of Russia, often sold by street vendors. The fat can be eaten with the meat, though this is not to my taste. Preparation time does not include marinating time.
Provided by echo echo
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut lamb into 2-inch cubes; toss with onion and garlic in a bowl.
- Cut fat from lamb into slivers.
- Combine pomegranate juice with salt and pour over lamb (meat and fat), set in a cool place (but NOT cold like refrigerator) and marinate 4-12 hours.
- After marinating lamb, pat each piece dry as you place it on 6 long skewers, interspersing lamb fat slivers with meat cubes; put a cube of bread at the end of each skewer to hold the meat on the skewer.
- Brush each skewer's contents with oil and sprinkle with pepper to taste.
- Grill (traditional) or broil 12-20 minutes from very high heat, turning once and basting with any juice that runs off, until meat is cooked through.
- Slip meat directly off skewer onto plate, one plate for each person being served.
Nutrition Facts : Calories 636, Fat 48.9, SaturatedFat 15.5, Cholesterol 152, Sodium 158.3, Carbohydrate 4.1, Fiber 0.4, Sugar 1, Protein 42.7
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