Tender beef shish kebab

There are a great many recipes for marinade for barbecue and portioned pieces of meat baked on the grill. Soaking meat in fermented milk products, tomato juice, kiwi pulp and citrus fruits, soy sauce, mustard, mayonnaise with the addition of vegetable oil, all kinds of aromatic herbs, spices and herbs helps soften the fibers of the product, making the pieces fried on charcoal on all sides tender, juicy, soft and acquire additional flavor notes.

Most often, summer residents take pork for barbecue, cutting out the most delicious pieces from the neck, adrenal gland, shoulder or back. But today we want to share with the readers of our blog a recipe for an amazingly tasty and aromatic beef kebab. Having once tasted pieces of meat soaked in mineral water and marinated in the juice and zest of sweet and sour citrus fruits, which, when fried, exude an intoxicating minty-spicy aroma and acquire a delicious taste, you will forever become fans of this recipe.

Ingredients for barbecue

Meat:

• beef tenderloin – 1 kg.
  

Garnish:

• onions of several varieties (Yalta blue, white, regular onions) - 0.6 kg;
  
• red or orange vegetable pepper – 4 large fruits;
  
• regular soy sauce or with the addition of ginger, garlic and mushrooms – 1 cup;
  
• feathers of green onions and/or garlic - 1 bunch;
  
  
  
  
• fresh garden herbs to taste (basil, cilantro, parsley, celery, dill, arugula) - 1 bunch.

Marinade:

• lemon – 1 pc.;
  
• grapefruit – 1 pc.;
  
• orange – 1 pc.;
  
• fresh mint – 1 bunch;
  
• sea ​​salt – 1 teaspoon;
  
• oregano (fresh oregano) – 5 leaves;
  
• unrefined olive seed oil – 35 ml;
  
• highly carbonated mineral water – 1 liter.

Cooking tender shish kebab

1. Rinse the meat and cut into small cubes.
   
2. Place in an enamel pan, fill with soda, cover with a plate and place under pressure for 1.5 hours.
   
3. Prepare the marinade by mixing freshly squeezed juice of all citrus fruits, finely grated lemon zest, chopped peppermint leaves, oregano and adding vegetable oil.
   
4. Drain the water from the container, salt the meat pieces, pour in the marinade and mix thoroughly.
   
5. The minimum marinating time for meat is 3 hours in the refrigerator.
   
6. Wash the bell pepper fruits, remove the seeds from the inside and the place where the stalk is attached, cut into 4-6 pieces into slices.
   
7. Thread portioned pieces of meat onto dry skewers, alternating them with pepper.
   
   
   
   
8. Grill the kebab on the smoldering coals left after burning the wood from the fruit trees in the grill.
   
9. Peel the onion and cut it into thick rings.
   
10. Marinate the onion in soy sauce for several hours.
    
11. At the same time as the shish kebab, fry the onion on a grill or skewers.
    
    
    
    
12. Rinse leafy greens, onions and garlic.
    
13. Serve the meat on a platter along with baked peppers and pickled fried onions as a side dish, garnishing the masterpiece with sprigs or herb leaves. Alternatively, parsley, basil and arugula can be finely chopped or ground into a paste and mixed with olive oil.

According to reviews from knowledgeable gourmets, dry red wine, for example Cabernet, mineral water or kumiss, is perfect for beef shish kebab. Enjoy your summer gatherings around the fire and guitar every season!