Beef shashlik with lard juicy

Step-by-step preparation

Cooking time: 2 hr 40 mins

1. STEP 1

   

   Chilled beef pulp, remove films and excess veins. Then cut into cubes, approximately 4*4 or 5*5.

2. STEP 2

   

   Cut the lard up to 0.5 cm thick, preferably thinner. We cut the resulting plates into 4*4 or 5*5 squares, depending on your pieces of meat.

3. STEP 3

   

   Now let's make the marinade: Cut the onion into half rings.

4. STEP 4

   

   Let's pick fresh mint leaves.

5. STEP 5

   

   Over low heat, spread the ghee without bringing it to a boil.

6. STEP 6

   

   Add onion, salt, coriander, pepper, ghee, and cumin grated in your hands to the prepared beef. Mix everything thoroughly, put it in a gastronorm container, lightly compact it with your hands so that the meat lies more tightly, lay mint leaves on top and cover with film. Place in a cool place, but preferably not in the refrigerator. After 2 hours, remove the onions, herbs, that is, everything that can burn, from the meat, both on skewers and on the grill.

Comments on the recipe

mother of a sweet tooth

07.09.2023

4.6

Oh, how I love barbecue, but I still can’t get out into nature! And your photos are so damn good and appetizing! Well, they annoyed me...

IrinaPrimorochka

07.09.2023

4.9

Well, the melted butter will burn as it should... And this is a good recipe!

Elena

07.09.2023

4.6

I cook everything from beef, but I wouldn’t risk barbecue. Moreover, this recipe contains no ingredients at all that would contribute to the juiciness of the meat. How does shish kebab taste??? Ah... there is lard in the recipe, but where does it go? on skewers between the meat?