Grilled Juicy Beef Shish Kebab

Incredibly delicious, incredibly soft and appetizing! Juicy beef shish kebab on the grill turns out smoky and very tender. It will surely appeal to all members of your family. And it’s very easy to prepare, you can use any meat or poultry!
cook time: 4h
Isla Thatcher
Grilled Juicy Beef Shish Kebab

Nutrition Facts (per serving)

137
Calories
6g
Fat
2g
Carbs
19g
Protein

Ingredients (4 portions)

Basic:

Onion 4 pc
Salt (about 1 tsp.) to taste
Beef 1.5 kg
Greenery (optional) to taste
Herbal mixture to taste
Ground pepper mixture to taste

Recipe instructions

Step 1

Step 1
How to make beef shish kebab on the grill? To make the kebab juicy and soft, you need to take the right part of the animal. A tenderloin, the back of a cowʼs leg or a cut from the back is ideal for this. It is important that the animal is young. Prepare all the products that are listed.

Step 2

Step 2
Take onions that are not very large. Peel the onion and rinse in cold water. Prepare dry spices for marinating beef. What spices should I use and in what quantity? The set of seasonings can be anything you like. For beef, I usually use a mixture of ground peppers, a little coriander and dry Provençal herbs. The amount of salt is also individual.

Step 3

Step 3
Rinse the beef and pat dry with paper towels to remove excess moisture. Cut the wires and film, if any. Cut the meat into portions.

Step 4

Step 4
Do not make the size of the pieces too large or, on the contrary, small. Large pieces will fry poorly and take a long time, and very small ones risk turning out dry. Cut the meat approximately the size of a large walnut.

Step 5

Step 5
Cut each onion into two or four pieces. Place in a blender.

Step 6

Step 6
Grind until smooth. At this stage of preparation, you can use a meat grinder.

Step 7

Step 7
Place the onion mixture in cheesecloth or a fine sieve to separate the juice. The recipe will require about half a glass of juice, this amount is enough to marinate one and a half kilograms of beef. Onion cake can be used in minced meat for dumplings, manti or cutlets.

Step 8

Step 8
Add spices and salt to the chopped beef. At this stage, you can add chopped fresh basil, parsley or cilantro.

Step 9

Step 9
Pour in onion juice.

Step 10

Step 10
Mix everything thoroughly, cover with cling film or a lid and refrigerate for at least two hours. You shouldn’t keep beef in the onion marinade for a long time; two to three hours will be enough.

Step 11

Step 11
Light a fire in the grill.

Step 12

Step 12
While the wood is burning, remove the meat from the refrigerator.

Step 13

Step 13
Thread beef onto skewers.

Step 14

Step 14
When the wood burns out and only coals remain, you can proceed to the next step. If the coals in the grill are too large, use a poker or other object to crush them into smaller pieces.

Step 15

Step 15
Place the kebab on the grill.

Step 16

Step 16
Fry the pieces of meat, turning each skewer occasionally.

Step 17

Step 17
Bring the kebab to readiness. Cooking time depends on the size of the pieces, the intensity of the heat and the quality of the meat. Cut one of the pieces with a knife, if the juice inside is clear, then the kebab is ready!

Step 18

Step 18
Serve while the meat is still hot.

Step 19

Step 19
Offer fresh vegetables, young herbs and all kinds of sauces for kebabs.

Additional rubrics

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