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
RUSSIAN SHASHLIK
Experience the traditional Russian dish called, "Shashlik" Throughout the Middle East, South Russia, and Siberia this meal has been a favorite for centuries. Most of the western world knows this dish by its' Middle Eastern version called, "Shish Kabob." But on the Crimean peninsula and the steps of south Russia, Shashlik is a unique variant of the Shish Kabob dish most Americans know. It's a sweet/tart version of shish-kebab.
Categories Main Dish Lamb Regional Cuisine Russian Barbecue
Time 12h
Yield 4
Number Of Ingredients 16
Steps:
- Trim away all fat from meat. Cut into 2 inch chunks. Place in small bowl together with onion, garlic, shallot, parsley, cayenne pepper and pomegranate juice. Cover and refrigerate overnight. Remove meat from marinade and pat dry. Skewer the meat, using four substantial skewers. Brush with oil. Broil under very high heat, turning often until done. Some prefer it slightly pink (12 minutes). Well done will take about 20 minutes. Remove from skewers and serve on a heated plate with Kasha. VARIATIONS: Include 2 green peppers cut into 12 chunks, 4 tomatoes cut into quarters, and 4 small, white onions, peeled and cut in half. Skewer alternate chunks of vegetable and meat chunks. Proceed according to recipe.
Nutrition Facts :
SHASHLIK RECIPE
This juicy, tender and tasty German pork shashlik recipe from the oven makes a perfect meal to feed the crowd on chilly nights. Made with pork, onions, bell peppers and vegetable stock without marinating the meat. And served with curry spicy ketchup.
Provided by Ester | esterkocht.com
Categories Dinner Lunch Main Course
Time 3h
Number Of Ingredients 9
Steps:
- Cut pork, pork belly, liver and bell peppers into bite-sized pieces. Peel and cut onions into quarters. Remove the inner cores and separate the remaining onion parts into two layers, until you have had used up all the onions.
- 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 skewer is full. It's best to end with the meat, since it holds better. Repeat the process until you have used up all the meat and vegetables.
- 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.
- 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!!
- 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.
RUSSIAN SHASHLIK RECIPE (Шашлык)
Steps:
- 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.
- Prepare the mangal. Place charcoals in the mangal, and light and allow to burn for about 30 minutes, or until the charcoal is all white. Your mangal is ready.
- Place the skewers on the mangal and cook until the meat is cooked. The length of time is determined by the heat and height from the charcoal. Don't burn your meat! Keep turning the shashlik as it cooks, so it doesn't burn. I like to add hot paprika spice directly on the skewer for a spicy kick.
SHASHLYK
Make and share this Shashlyk recipe from Food.com.
Provided by katia
Categories Lamb/Sheep
Time 54m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl arrange a layer meat, then onion, 2 bay leaves and some peppercorns. Continue with the rest ingredients.
- Stir in the vinegar. The meat must be all covered up with the vinegar. Put the lid or cover with foil and put it into the fridge overnight.
- Next day drain the meat. Arrange the meat cubes on a skewer.
- Broil or grill until done (20 minutes).
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
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
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