Beef shish kebab - 4 cooking recipes

Many barbecue lovers will tell you that the best meat for barbecue is pork. Whereas from beef this dish turns out to be less tasty and less juicy. Yes, in some cases this is true. But if you choose the right beef kebab recipe, you don’t have to worry that you won’t succeed.

The main thing, however, is high-quality meat, a good cut or fillet (if it’s marbled beef, that’s even better). Then, as the basis of any amazing kebab, it is a marinade prepared with soul. It's better not to skimp on it. If, say, it contains red wine, then buy a good one with a strong aroma. In general, the choice of products for marinade is a personal matter, based on individual preferences.

An excellent marinade for beef kebabs can be made using any ingredients: vinegar, vegetable oil, mayonnaise, sour cream, soy sauce, mineral water, lemon juice, fruits such as kiwi, oranges, tangerines, lemons and so on. A set of spices can make all the difference. As soon as you leave something out or shift it, the taste of the meat changes. Shish kebab in marinade loves pepper, onions, and aromatic dry herbs (such as coriander).

Marinating time matters: let the beef sit in the marinade for at least one night in the refrigerator.

How to cut meat? These should be medium-sized pieces, not small so that they don’t dry out, but not too large so that they get baked inside. When meat is fried over coals, it’s okay if it gets slightly burnt around the edges - such stories should be avoided in the oven.

You can highlight the taste of meat that is not too tender with the help of salads made from juicy vegetables and fresh herbs, or grilled vegetables.

Beef kebab, as it is leaner, is preferable for many people who adhere to dietary restrictions.