Beef shish kebab - 11 delicious homemade recipes

Beef shish kebab - 11 delicious homemade recipes

It’s not difficult to prepare a soft beef shish kebab if you choose a good, proven recipe. This catalog contains just such: with step-by-step photos, videos, tips, comments. They will tell you how to choose meat and how to marinate it deliciously, come in! Read more...

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How to cook soft and juicy beef kebab: the best recipes with photos

Almost all barbecue lovers will tell you that the best meat for barbecue is pork. Whereas beef makes this dish both the least savory and the least juicy. Yes, in some cases this is true. But if you choose the right beef shish kebab recipe, you don’t have to worry that something won’t work out.

The 5 most commonly used ingredients in beef shish kebab recipes:

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

A good marinade for beef kebabs can be created using all 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 solve almost anything. As soon as you leave something out or shift it, the taste of the meat changes. Shish kebab in marinade loves pepper, onions, and fragrant dry herbs (such as coriander).

The marinating time matters: let the beef sit in the marinade for at least one night (that is, at night) in the refrigerator.

How to cut meat? These should be medium-sized pieces, not small so that they do not dry out, and not very large so that they are baked inside. When meat is grilled over coals, it is not scary if it is slightly burnt on the sides - such stories should be avoided in the oven.

You can highlight the taste of not very tender meat with the help of salads from juicy vegetables and the freshest herbs, grilled vegetables.

5 lowest-calorie beef shish kebab recipes:

Beef shashlik, as the leanest option, is preferred by almost all people who adhere to dietary restrictions.

Beef shish kebab - 6 of the most delicious recipes and marinade secrets to make the meat soft and juicy

Shashlik, how much there is in this word! 🙂 This is a whole interesting event: go out into nature, light a fire there (having collected firewood in advance) and wait with the whole conscientious company for this firewood to burn out, meanwhile chopping salads and spreading sandwiches... And later... the smell of meat fried on coals creates an appetite, which is impossible to interrupt with anything.

If you have been entrusted with purchasing meat and marinating it, this is a big responsibility! 🙂 Everyone is in anticipation of a delicious barbecue and it is in no way permissible to let their expectations down. That’s why in this article we have collected all the most popular marinade recipes.

And in the article you will find useful tips on choosing the right meat and preparing it on the grill. Read, apply, comment. Delicious and juicy kebab is guaranteed for you!

Which part is better to use for beef shish kebab?

Not everyone loves pork, and some people don’t consider chicken to be meat. Most often, there is no place to buy lamb. What to create? We will prepare a delicious beef shish kebab. Soft and juicy.

To make it truly delicious, you need to know some secrets of its production. For example, like:

1. Select a suitable part of meat.
2. Marinate it in the right marinade.
3. Do not burn the meat in very high heat.

If the meat is not chosen correctly, the marinade will not help it. The best cuts of beef for barbecue are cuts (sirloin), entrecote meat, i.e. the meat near the backbone with layers of fat, and the back cuts with fat.

Not bad meat in the adrenal gland area. There are two muscles there, soft in adults and young animals. If you took the meat from the leg, it needs to be marinated much longer.

Depending on your ability, choose young calf meat. The very black color of the meat is a sign that the animal is old.

The freshness of the meat is determined by pressing your finger on it. Fresh meat is dense to the touch; the hole formed by pressing with a finger will quickly level out. The surface must be wet, but not sticky.

How to make beef shish kebab soft and juicy

The first thing to note is that beef {itself} is a fairly tough meat. To soften the meat and enrich its taste with spices and seasonings, you need a marinade. It is important to realize that every type of meat requires its own recipe.

• It is necessary to choose the freshest meat, ideally if it occurs within 3-4 hours after slaughter
• If you cook chicken, a very acidic marinade can dry it out, but beef and lamb can be kept in an acidic marinade longer to tenderize it.
• You should not salt the marinade itself, otherwise it will “suck” all the juice out of the meat and the kebab will be dry. Salt the meat before sending it out to grill over coals.
• The duration of marinating depends on the toughness of the meat; an hour is enough for the chicken. The rest of the meat requires more time.
• The larger the pieces of meat, the longer you need to keep them in the marinade.
• Do not use duralumin utensils to make barbecue.
• If you need to marinate meat quickly, this is done using sparkling mineral water or kiwi.
• For coals, it is best to take firewood from fruit trees, such as cherry, apricot, apple, and pear. It is the fruit trees that give the meat a pleasant smell. Cherry and walnut are not suitable, because these trees are soft and there will be no coal from them. If pine gets into the fire, the kebab will give off a nasty aftertaste.
• It is very important not to rush to roll the meat over the coals, you need to wait until a brown crust forms, it will retain the juice inside the meat!
• It is not allowed to allow open fire under the meat, otherwise it will char.
• It is necessary to fry on hot coals so that the meat is perfectly fried, it is important not to overcook, otherwise the kebab will be dry. For frying, 20-30 minutes is enough.
• You must always be near the grill, otherwise tongues of fire may appear in your absence and spoil the meat.
• Prepare in advance a watering bottle with clean water to extinguish the fire and a special “swirl” to raise the heat if it dies out.
• Eat roast meat straight from the fire and enjoy juicy and soft meat!

Marinade for beef shish kebab with mineral water

This is the most frisky recipe. For the option when you decide at lunchtime that there will be a barbecue in the evening and there is no time to marinate the meat for a long time. Mineral water and onions will do their job perfectly, the meat will be soft.

For production we will need:

• Beef (kebab part) – 1 kg.
• Sparkling mineral water – 0.5 liters
• Basil, oregano, dry mustard, mixture of peppers - 0.5 teaspoon each
• Large onion – 2 pcs.
• Plain yogurt – 1/2 cup
• Vegetable oil – 1.5 tbsp. spoons

1. Cut the meat into 4 cm pieces.

2. Grate the onion.

3. Combine seasonings, yogurt, mineral water with meat and onions. Add vegetable oil, mix everything well. Vegetable oil envelops the meat and prevents it from drying out during cooking.

4. Leave the meat to marinate for 1-2 hours.

How to cook beef kebab: the best marinades and all the subtleties of the process

Choose the right meat, complement it with one of 5 unique marinades and enjoy a wonderful dish.

How to cook meat

To make beef skewers, it is best to use a thick edge on the bone. Other parts from the back are also suitable, for example a narrow edge or a cut. These muscles are not particularly involved in movement, so the kebab will be softer and juicier.

Be sure to check the quality of the meat. It does not have to stick to your hands, smell unpleasant, or be covered with mucus or blood (the internal environment of the body) . When pressed, there should be no dents left on the meat.

Remove the veins and bones and cut the piece into similar cubes with sides of about 4 cm.

Diversify your menu

• 10 cool beef dishes

How to marinate beef

Marinade helps create meat that is even more fragrant, juicy and savory. It is enough to keep young beef in it for a couple of hours, but old beef will need at least 6 hours.

Although both young and old meat can be marinated for a day or even two. This will make it even juicier and more aromatic. When marinating for a long time, meat must be kept in the refrigerator or other cold place.

Here are some recipes that are perfect for beef. All ingredients are for 2 kilograms of meat.

1. Onion marinade

A win-win option that will make the barbecue wonderful.

Ingredients

• 500–1,000 g of onion;
• salt - to taste;
• ground black pepper - to taste.

Manufacturing

Using a blender, chop the onion into a paste. The more onions, the more fragrant the kebab will be.

Sprinkle the meat with salt and pepper. You can add other seasonings to your taste. Add the pulp to the beef and stir thoroughly.

2. Wine marinade

The meat will be soft, tasty and fragrant.

Ingredients

• 7 onions;
• several cloves of garlic;
• salt - to taste;
• ground reddish pepper - to taste;
• 700 ml reddish dry wine.

Manufacturing

Cut the onion into rings and chop the garlic. Add vegetables, salt, pepper and wine to beef and stir well.

3. Marinade with soy sauce, yogurt and herbs

Thanks to this marinade, the meat will be especially tender and juicy.

Ingredients

• 5 onions;
• 1 bunch of cilantro;
• 3 tablespoons soy sauce;
• 4 tablespoons of natural yogurt;
• salt - to taste.

Manufacturing

Cut the onion into rings and chop the cilantro. Add all the necessary ingredients to the meat and remember it well with your hands.

4. Kefir marinade

Ingredients

• salt - to taste;
• ground black pepper - to taste;
• barbecue seasoning - to taste;
• 4 onions;
• 500 ml kefir.

Manufacturing

Add salt, pepper, seasoning and onion rings to the meat. Pour in kefir and stir.

5. Pomegranate juice marinade

This recipe gives the meat juiciness, softness and special sourness.

Ingredients

• 4 onions;
• salt - to taste;
• ground black pepper - to taste;
• ground coriander - to taste;
• 1 liter of pomegranate juice;
• 4 tablespoons of vegetable oil.

Manufacturing

Mix meat with chopped onion. Add salt, pepper, coriander, juice and oil and stir again.

A few more good marinades

• 7 barbecue marinades that will make any meat tastier

How to fry beef shish kebab

Meat can be cooked either on a grill or on skewers. As a last resort, place the pieces not very tightly to each other so that they can fry on all sides.

Place the meat on the grill when the coals are covered with snow-white ash. It will simply burn over an open fire.

The kebab often needs to be rotated for the first couple of minutes. Then this should be done for any 2-3 minutes.

Beef shish kebab is fried for about 15–20 minutes. Make sure the meat doesn't burn. To determine whether the kebab is ready, cut a piece with a knife - clear juice should come out. If the liquid is reddish, it means the meat needs to be fried a little more.

Beef shish kebab

Beef shish kebab

Shish kebab made from sliced ​​beef with the addition of fat tail. How to cook in an apartment.

Beef in soy-coffee marinade

Now on our menu is beef in an extraordinary marinade of soy sauce and coffee with my favorite side dish of green beans. A beautiful option for a barbecue picnic!

Sizzling beef

Shipudim are oriental meat rolls made from several types of meat and fish, or meat with minced meat, cooked over charcoal. Now I would like to treat you to very ordinary shipudim beef rolls with minced meat, prepared at home.

Shish kebab entrecote

Shish kebab is usually made from pork. It is both softer and faster. And from good beef, using little tricks you can prepare a very good “kebab - entrecote”, as we call it.

Beef shish kebab in tandoor

I always thought that it was difficult to cook beef kebab, and especially difficult to cook so that the meat was soft and juicy. Hurray, we found our own recipe! The marinade is delicious, my husband gave it the highest rating. We will cook beef specifically in this marinade! I think that the kebab will turn out great on the grill, but we cooked it in the tandoor!

Korean BBQ ribs

These ribs are quite popular in countless Korean eateries. An extraordinary sweet and sour marinade and quick preparation - everything you need for a perfect barbecue!

Beef teriyaki

Teriyaki is a very tasty sauce. Any meat marinated in it only becomes tastier. It can be used as a marinade, as an independent sauce, or as a base for almost all other sauces. In this recipe, beef is marinated in teriyaki and served with a sauce made from it.

Peppered grilled beef

Soft, warm, very tasty grilled beef with a special spice.

“Meat pockets” on coals

A very tasty and wonderful dish for meat lovers! Also, this is an exciting alternative to regular barbecue.

Beef shish kebab

I really love beef and shish kebab. But the problem with this meat is that it can easily be spoiled and become hard. I found my own recipe from such capricious meat. It combines a golden brown and crispy crust with soft and fragrant meat inside.

How to marinate beef

Beef is a difficult meat to make shish kebab from. They selected the meat incorrectly, marinated it incorrectly, fried it incorrectly, and now the kebab is ruined. Beef for shish kebab does not have to be frozen, otherwise the kebab will be tough and dry. Do not use fresh meat for marinating either. Let it sit for at least four hours on the kitchen counter. Naturally, calf meat would be better used for barbecue than the meat of an adult animal. For excellent beef skewers, favor the rump, the fatty cuts, and the inside of the hind legs. Well, now you can move on to choosing a marinade for beef shish kebab.

Beef shish kebab - recipe

We would like to offer a very good marinade recipe for beef shish kebab, which will perfectly soften this hard meat and make it juicy. For two kilos of selected beef or veal, you need to cut 3-4 onions (smaller), grate two kiwi fruits on a large grater and add to the marinade, pour a glass of mineral water, salt and pepper, put 2-3 bay leaves, dark peppercorns. Beef should be kept in this marinade for 2-3 hours. You don’t need to take it longer, otherwise the beef will spread through the fibers, thanks to the massive softening abilities of the kiwi in the marinade recipe.

In addition to marinating in kiwi, beef loves such ingredients in marinades as red and white wine, ginger, lime and lemon, tomato sauce, grated horseradish, apple, balsamic or wine vinegar.

Tips for making beef skewers

Do not use vinegar or mayonnaise, especially store-bought mayonnaise, for marinating beef. Vinegar dries out beef. When fried, mayonnaise releases carcinogenic substances into meat. Make enough marinade so that it perfectly covers the meat, so that any piece of beef kebab is perfectly lubricated with it.

If there are concerns that the beef may not marinate very well in the marinade you have chosen in three hours, or the meat is not quite young, you should lightly beat it before marinating.

Pieces of beef for shish kebab should be of medium size, not very large, otherwise they will not be cooked well, not very small, otherwise they will be very dry. It is better to marinate beef under pressure with a weight.

Grease the skewers with vegetable oil before you begin skewering the marinated skewers. While the kebab is grilling on the grill, it should be constantly watered with marinade. You can use mineral water, water with lemon juice for this. You can coat the meat on skewers with vegetable oil before using a hot brush. When frying, it immediately forms a crust, which will prevent the juice from leaking out of each piece. And thanks to this, the meat will remain juicy.

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