Tender Beef Kebabs (Shashlik) Recipe
Beef Kebabs (or Shish kebabs) are a very important food and specialty of the Slavic people, but it’s not just limited to beef. Lamb, pork , chicken and even veggie kabobs are often on the menu!
Beef skewers are a little tricky to master. The key is to give your kabobs plenty of time to marinate and don’t rush it! I like to marinate at least 4 to 6 hours.
My sister’s families stopped by to enjoy these shashlik and folks were going back for seconds! I served them with buttery corn on the cob and roasted baby red potatoes . It was a perfect and simple summer BBQ menu.
Read on for the recipe and to get our best tips for great BBQ!
Tips for great BBQ kabobs:
1. Using bamboo or wood skewers is best. The heat from a metal skewer can start cooking your meat from the inside, ruining that juicy pinkness that you might desire.
2. Soak your wooden skewers in water at least 30 minutes so they don’t scorch or burn completely on the grill.
3. Don’t crowd your skewers. You want a little space between your meat and veggies so your food grills on all sides.
Ingredients for Beef Kebabs (Shashlik)
2 lbs good quality beef (I used top sirloin), cut into 1 1/2″ pieces
2 Bell peppers, any color, sliced into 1 1/2″ wide pieces
1 large Purple Onion, sliced into 1 1/2″ wide pieces
15 medium bamboo or wood skewers
Ingredients for Beef Kebabs Marinade:
1 cup mild olive oil
1/2 cup fresh lemon juice (from 2 medium lemons)
1 tsp salt (we love fine sea salt)
1 tsp freshly ground black pepper
4 garlic cloves, pressed
3 Tbsp fresh or frozen dill, chopped (or 1 Tbsp dry dill weed)
2 dry bay leaves
How to Make Tender Beef Kabobs Shashliki:
1. Combine all of your marinade ingredients in a large glass or plastic bowl (do not use aluminum) and stir to combine.
2. Slice meat and transfer it into the marinade bowl, stirring well to coat. Marinate beef in the refrigerator 4 to 6 hours, stirring a few times while marinating to make sure meat is evenly marinated.
Sometimes after long periods of refrigeration, the oil in the marinade can firm up a bit; it will liquify again if you let the marinated meat sit at room temp 30 minutes before skewering.
3. Soak bamboo or wooden skewers at last 30 min before skewering. After the meat is done marinating, slice veggies and skewer them with meat onto Bamboo skewers. Brush/ pour remaining marinade over skewers.
4. Grill steak kabobs over med/high heat for about 8-10 minutes or until you’ve reached the desired doneness, rotating every 2-3 minutes for even grilling. Remove kebobs from grill and let them rest at least 5 minutes before eating. If you cut into them right away, they will juice out and end up dry.
Come on little guys, you can scoot off that skewer right into my mouth (after a quick dunk in the A1 sauce) #yum.
Tender Beef Kabobs (Shashlik) Recipe
Ingredients
Ingredients for Steak Kabobs:
- 2 lbs good quality beef (I used top sirloin), cut into 1½" pieces
- 2 Bell peppers, any color, sliced into 1½" wide pieces
- 1 large Purple Onion, sliced into 1½" wide pieces
- 15 medium bamboo or wood skewers
Ingredients for Steak Marinade:
- 1 cup mild olive oil
- ½ cup fresh lemon juice (from 2 medium lemons)
- 1 tsp salt (we love fine sea salt)
- 1 tsp freshly ground black pepper
- 4 garlic cloves, pressed
- 3 Tbsp fresh or frozen dill, chopped (or 1 Tbsp dry dill weed)
- 2 dry bay leaves
Instructions
- Combine all of your marinade ingredients in a large glass or plastic bowl (do not use aluminum) and stir to combine.
- Slice meat and transfer it into the marinade bowl, stirring well to coat. Marinate beef in the refrigerate4 to 6 hours, stirring a few times while marinating to make sure meat is evenly marinated. Note: Sometimes after long periods of refrigeration, the oil in the marinade can firm up a bit; it will liquify again if you let the marinated meat sit at room temp 30 minutes before skewering.
- Soak bamboo or wooden skewers at last 30 min. After the meat is done marinating, slice veggies and skewer them with meat onto Bamboo skewers. Brush/ pour remaining marinade over skewers.
- Grill over med/high heat for about 8-10 minutes or until you've reached the desired doneness, rotating every 2-3 minutes for even grilling. Remove kebobs from grill and let them rest at least 5 minutes before eating. If you cut into them right away, they will juice out and end up dry. Serve with your favorite steak sauce
1. Using bamboo or wood skewers is best. The heat from a metal skewer can start cooking your meat from the inside, ruining that juicy pinkness that you might desire.
2. Soak your wooden skewers in water at least 30 minutes so they don't scorch or burn completely on the grill.
3. Don't crowd your skewers. You want a little space between your meat and veggies so your food grills on all sides.
Credits: Marinade adapted from the Russian Tea Room Cookbook’s recipe for Karskiy Shashlik (I added more garlic and more dill). The original recipe calls for various parts of Lamb to be used in leu of sirloin and does not include veggies.
I haven’t tried this marinade on anything except beef but I’m so tempted! The marinade, by itself, smells tantalizingly good. What’s your favorited food in the world to grill? (Note: Hot dogs is an acceptable answer)
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I tried this recently and I absolutely loved it!
I added about 1/2 Tbsp of balsamic vinegar for some extra tang and acidity (though this isn’t necessary), and I threw some cherry tomatoes on the skewers too only because they are SO juicy and delicious when grilled.
Per the recipe’s suggestion, I paired them with roasted red potatoes, and it was a perfect combo. Would absolutely recommend this while it’s still grilling season! Reply
Hi Dillon, I’m so glad you enjoyed the recipe and thank you for sharing your amazing review! 🙂 Reply
Can I make the kabobs a couple hours ahead and refrigerate? Reply
Joy, I think that would still work. Enjoy the recipe 😬 Reply
yUM!! Really love the dill here! Reply
I am so glad you enjoyed it Angela! Reply
Hi to every one, the contents existing at this web
page are really amazing for people experience, well, keep up the good work fellows. Reply
Im going to make this for our family barbecue by the lake. I know this will be delicious! Thank you Natasha! Reply
You’re very welcome and I hope you all have a great time at the lake! Reply
wow what a coincidence. a few days ago, I did beef kebab almost the same recipe as you posted here. One thing that I did differently that I used my nutri bullet to blend everything together such as garlic cloves, white onion, olive oil, lemon juice, mix pepper corns and sea salt. Ended up delicious and juice as well. Reply
That is a wonderful coincidence! I love the idea of using the nutri bullet! Reply
And also it says to use mild olive oil. Can I just use regular ? Reply
Yes, a regular olive oil would work fine and you can sub for other oils as well. Reply
What do you think if I use beef tenderloin? And also if I leave it over night with lemon juice do you think that’s okay? Reply
Hi Diana, I think a top sirloin is a better option for several reason – it has more marbling and flavor and is less prone to overcooking and drying out. Overnight marinating is ok but I have found that all it really needs is 4-6 hours with the amount of lemon in it. Reply
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Pork Shashlik with Spicy Red Wine Marinade
The grated onion in the garlicky red wine marinade here helps tenderize the pork shoulder, which can sometimes become tough when grilled. More Pork Recipes
Ingredients
- 4 garlic cloves, minced
- 4 plum tomatoes, coarsely grated on a box grater
- 1 medium onion, coarsely grated on a box grater
- 1 cup dry red wine
- 1/4 cup chopped cilantro, plus cilantro sprigs for garnish
- 1 teaspoon crushed red pepper
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 4 pounds trimmed boneless pork shoulder, cut into 2-inch pieces
- Vegetable oil, for brushing
- Salt and freshly ground pepper
- Grilled flatbread, for serving
How to Make It
In a large bowl, combine the garlic, tomatoes, onion, wine, chopped cilantro, crushed red pepper, oregano and paprika. Add the pork and toss to coat thoroughly. Cover and refrigerate overnight.
Light a grill. Thread the pork onto 8 metal skewers, leaving a small space between each piece. Brush the pork with oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until nicely browned and cooked through, about 30 minutes. Serve with cilantro sprigs and grilled flatbread.
Everyday Russian Food
Russian cuisine for the masses.
Easy Shashlik/Shashlyk
Shashlik is a variety of skewered meat commonly eaten Russian and most other former Soviet states. It is traditionally prepared on a “mangal,” a box like fire pit, using charcoal or wood. The meat is usually beef, pork, or lamb and is marinated in acidic marinade overnight. These would be commonly prepared by street vendors or for parties and picnics.
This particular recipe is Uzbek in origin and is very simple in comparison to some other recipes. As with all the different “bbq” recipes in the US, there are a million and one ways of preparing shashlik and many people take pride in their particular methods.
When preparing this batch we used 7lbs of pork shoulder and 4 onions for about 5-6 people. The general rule of thumb is for 4lb of meat you need 0.5lb of onion.
Cut the pork into 1-1.5” cubes. Cut off any loose fat. You need fat on the meat for cooking, but loose chunks will only cause flare ups when they drip into the fire.
Clean four onions and use a food processor or knife to mince 3.5 of the onions.
Add 1 tsp salt, favorite meat seasoning (we used Georgian seasoning mix), 0.5-1 tsp ground red pepper, 1 tsp sweet paprika, squeeze 0.25 of lemon, and 2 tbs vegetable oil
Mix all the ingredients by hand working the spices into the meat. Once uniformly mixed, pound down the meat. You want the meat marinating in the juices that form.
Let the meat marinade in the fridge for at least 4 hours.
To make shashlik, the meat needs to be rotated while on the grill or mangal. Therefore, you will need skewers that are flat or you will need you use two round skewers per shashlik.
Skewer the meat cubes onto the skewers separating by small pieces of the half onion you have left. Clean off any excess marinade chunks you have left, they will only burn when cooking.
We used a charcoal grill to preparing these. Shashlik is generally prepared on high heat in open flame. A trick for checking whether the fire is hot enough to place your hand directly over the fire where the shashlik will sit, you should only be able to handle the heat for 2-3 seconds.
Arrange all the skewers parallel to each other.
Cooking may take 30-40 minutes depending on your flame. Rotate the skewers frequently to make sure the meat is cooked evenly.
How well these turn out is entirely up to the skill of the chef. Serve hot and enjoy!
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This shashlik looks VERY appetizing.
The only correction:
You wrote: “for 4lb of meat you need 0.5lb of pork.” I assume you meant to say “… 0.5lb of ONION”
I grew up in a partly Russian Molokan family where this dish was considered holiday food in the summer. It was NEVER made of pork, since Molokani abstained from the meat. Always lamb. Always with lots of lemon, onion, salt, pepper. Marinated for hours and skewered on thick metal ones. It is unfortunate that the recipe went to the graves of the relatives that fixed it.
Shashlik is not much different from most other shish kebab recipes, the main difference being that the meat is marinaded in a very acidic solution (it starts cooking the meat).
Whether you make it with Pork, Lab, Beef is really a personal preference.
This is common party food in Estonia. Most often it is made from lamb day befor Midsummerday. Also it is made on birthdays. Different families maks it different. My family uses vinegar to soften the meat an add flavour. Important ingredients are also dill, garlic and mustard.
say that it is Georgian before being Russian… and do not compare with shish kebab PLZZZ
Well this particular recipe, as I pointed out in the post, is Uzbek. As in, it’s how my Uzbek friend prepares it. Shashlik is definitely not Russian in origin, but is quite popular there.
As for particulars of a recipe… what makes shashlik shashlik is that the meat is marinated for a long time before skewered and cooked, beyond that it’s up to you whoever is making it.
Thank you for this! I’m off at college and after spending many nights cramped in the library and eating horrendous foods I got really homesick and this was the first thing that I could think of that made my mouth water. The weather has been bad but as soon as it’s sunny again I’m going to try to make shashlik on my own.
Who cares about the origin?! The meat is unlike anything you have ever tasted and sure as hell beats “American grilling” of processed hot dogs and mystery beef.
Can you marinate for longer? Im thinking a few days?
Looks very nice and i will try it this weekend!!
I don’t see why not. Quick search on the web says you can keep pork marinading in the fridge for up to a few days without a problem. Good luck!
I too grew up in a Molokan family and we always made it with lamb. The recipe I recall, called for garlic, lemon, white onion, salt, and pepper. There was one other ingredient that people seemed to either hate or love and that was worchestershire sauce. I loved it. If you live in the Los Angeles area, my cousin Bill has a butcher shop in Whittier called Greg and Jim’s and they make a killer pre-marinated lamb and chicken shash. All you gotta do is string it and bbq it! I’ll be making a whole shoulder this weekend for mother’s day!
There is a Molokan community in Los Angeles, and they have a book of recipes.
Quite a few years since publication, but still great information.
Shashlik recipe is in the book.
I like Russian food I wish to marry a Russian girl to prepare good food for me.
Looking forward to make a killer shashlyk this weekend for my friends…..Brooklyn’s Brighton Beach boardwalk joints have the best shashlyks in New York City…don’t miss them if you are in town…
. ?? . ?? . I got to watch/film slaughter, they made me marinate the meat. Thanks to this recipe… I’m sure you know it went over well :))))
What. No Cyrillic on a Russian website? Hah… Well, no red pepper in mugalzhar. No yogurt either. Used some drink called Tan (fermented camel milk I think) and followed the recipe as best I could, multiplying it all by 5 for the ram we slaughtered. Dang, it was sooo tasty. Thank you!
I am a Molokan and we make our shashlik with lamb. Use lemon, onion, garlic, salt, pepper and marinate for 4 days. We flip the container it’s in every day to get the flavors all over the meat. Put it on a shamplar and BBQ. You will enjoy this and the gamey flavor is gone. Yummo!
You can also make shashlik with chicken the same way. It tastes great!
Schaschlik Barbecue – German Grilled Meat Specialty
Schaschlik Barbecue is a popular fast food in the Rheinland and Southern Germany. You can find it at any snack booth, they make it in front of you, serve it on a paper plate with sauce and a roll.
There are 2 variations: You can grill the meat or saute the meat for some hours in a sauce, that contains onions and paprika powder (like Goulash), until the meat is soft. Find the Pot Roasted Schaschlik Recipe here
Ingredients Schaschlik Barbecue
200 g pork filet and beef filet (meat needs to have low cooking time)
or a mix of 200 g lamb meat (optional), pork filet and beef
200 g veal liver (optional)
100 g German Speck (smoked bacon)
1 green and 1 red pepper
salt, pepper to taste
thyme, 2 garlic cloves
Ketchup and Madras Curry to make your own Schaschlik Sauce
Cooking Instructions Schaschlik Barbecue
- Cut the meat in small cubes (not too big).
- Rub lamb meat with thyme and garlic.
- Cut Speck, onions and pepper in small pieces, then stick meat and vegetable on a barbecue skewer and brush with olive oil.
- Place them on the barbecue, let them cook for 4-5 minutes evenly on all sides.
- Spice with salt, pepper and thyme.
- Take one heaped tbsp madras curry powder for 100 g ketchup and mix it with some water until it has the desired texture.
- If you like heat the sauce and serve it warm with the skewers.
Serve it with fresh rolls or bread or with French Fries.
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Tender Beef Kabobs (Shashlik)
Recipe by Lavender Lynn
Top Review by
Top Review by
Tender Beef Kabobs (Shashlik)
SERVES:
Ingredients Nutrition
- 2 lbs top sirloin steaks, cut into 1 1/2 inch pieces
- 2 bell peppers, sliced into 1 1/2 inch wide pieces
- 1 purple onion, large, sliced into 1 1/2 inch pcs
- 15 medium bamboo skewers
Ingredients for Beef Kabobs Marinade
Directions
- Combine all of your marinade ingredients in a large glass or plastic bowl (do not use aluminum) and stir to combine.
- Slice meat and transfer it into the marinade bowl, stirring well to coat. Marinate beef in the refrigerator 6 hours, or overnight (the longer the better), stirring 3 times while marinating to make sure meat is evenly marinated. Sometimes after long periods of refrigeration, the oil in the marinade can firm up a bit; it will liquify again if you let the marinated meat sit at room temp 30 minutes before skewering.
- Soak bamboo or wooden skewers at last 30 min before skewering. After the meat is done marinating, slice veggies and skewer them with meat onto Bamboo skewers. Brush/ pour remaining marinade over skewers.
- Grill steak kabobs over med/high heat for about 8-10 minutes or until you’ve reached the desired doneness, rotating every 2-3 minutes for even grilling. Remove kebobs from grill and let them rest at least 5 minutes before eating. If you cut into them right away, they will juice out and end up dry.
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Nutrition Info
Serving Size: 1 (363 g)
Servings Per Recipe: 5
Amt. Per Serving % Daily Value Calories 535.6 Calories from Fat 420 79% Total Fat 46.7 g 71% Saturated Fat 6.9 g 34% Cholesterol 0 mg 0% Sodium 478.4 mg 19% Total Carbohydrate 37 g 12% Dietary Fiber 11.9 g 47% Sugars 2.7 g 10% Protein 4 g 7%
Georgian Shashlik recipe
1 25 ounce Lean Top Sirloin Steak
1 teaspoon Salt
2 tablespoons Pomegranate Molasses
1/2 medium Red Onion (finely diced)
1/2 cup Parsley (finely diced)
1/2 cup Green Onions
1/2 teaspoon Cayene Pepper
1/2 teaspoon Paprika
Cut steak into 1 - 1 1/2 inch cubes. Sprinkle salt evenly, mix well and set aside while preparing marinade. Add remaining ingredients and let marinade 24 hours. (or at least 30 minutes) Heat grill on medium, place of skewers and turn (every 2-3 minutes for medium, 5-6 mins for well) until desired wellness is achieved. Just before serving, brush on a tiny amount of pomegranate molasses. Very tasty! : )
Source: Medvejonek, RusCusine and a little intuition. : )
Schaschlik Marinade
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8 abwechslungsreiche Rezepte für köstliche Schaschlik Marinade
Der Schaschlik-Genuss steht und fällt mit der Marinade. Denn erst die Marinade gibt dem Schaschlik Charakter. Deswegen zeigen wir Ihnen im Folgenden acht abwechslungsreiche Marinaden. Ob klassisch, exklusiv oder exotisch – hier findet jeder Geschmack seine Schaschlik Marinade. Damit verleihen Sie Ihrem Schaschlik das gewisse Etwas!
Schaschlik marinieren – Was Sie wissen sollten:
- Mit einem einfachen Trick können Sie das Grillgut ganz leicht in gleich große Stücke schneiden: Schneiden Sie das Fleisch, wenn es noch halb gefroren ist! Ich nehme immer eine Kantenlänge von ungefähr 4 cm.
- Für Schaschlik empfehle ich Schweinenacken. Zum einen saugt Schweinenacken die Marinade gut auf, zum anderen ist er sehr saftig. Dadurch trocknet unser Schaschlik beim Grillen nicht aus.
- Zwiebeln auf dem Spieß verkohlen schnell, noch bevor das Schaschlikfleisch gar ist. Deswegen entferne ich die Zwiebeln vor dem Marinieren wieder aus der Schaschlik Marinade. Das Funktioniert besonders leicht, wenn man die Zwiebeln zuvor recht grob schneidet: Ganze oder halbe Ringe sind perfekt. Denn so gibt die Zwiebel genügend Saft in die Schaschlik Marinade und lässt sich nach dem Einziehen leicht wieder entfernen.
1. Der Klassiker – Schaschlik Marinade mit Essiglösung
Auf 1 kg Fleisch kommen:
Zubereitung:
Salz, Pfeffer nach Geschmack und einen oder zwei Spritzer Essig dazu geben. (Um sicher zu gehen: Nehmen sie ein Esslöffel Essigessenz zu 6 Löffeln normales Wasser) Alles in ein großes Topf geben und schön mit den Händen umrühren. Sehr wichtig! Nehmen sie einen Topfdeckel der eine Nummer kleiner ist als ihr Topf, damit der Deckel direkt auf der Marinade liegt – quasi Gewicht.
Stellen sie das über Nacht in einen kühlen Raum. Am nächsten Tag nochmal die Schaschlik Marinade umrühren, abschmecken, eventuell nachsalzen und gegen Mittag können die Gäste kommen.
Eins kann ich ihnen versichern – Sie alle werden begeistert sein!
2. Schaschlik Marinade mit Mayonnaise
Auf 1 kg Fleisch kommen:
Zubereitung:
Fleisch mit Salz und Pfeffer würzen. Zwiebeln in Ringe schneiden, Mayonnaise dazu und gut mischen. Schaschlik Marinade mit dem Deckel beschweren.
Das Fleisch ist schon nach 3-5 Stunden grillfertig.
3. Schaschlik Marinade mit Mineralwasser
Sehr köstliche Marinade auf Mineralwasser. Schaschlik mit Mineralwasser gelingt immer gut, weil Mineralwasser tief in die Fleischfasern eindringt. Dadurch wird Ihr Grillgut unglaublich saftig und besonders zart.
Auf 1,5 kg Fleisch kommen:
- 400 g Zwiebeln
- 5 mittelgroße Paprika
- Salz, Pfeffer, 200ml Mineralwasser
Zubereitung:
Schneiden Sie die Zwiebeln und Paprikas in Ringe. Reiben Sie dann jedes Stück fleisch einzeln mit Salz und Pfeffer ein. Nun schichten Sie die Zutaten in einen Topf in dieser Reihenfolge: Zwiebeln, Fleisch und Paprika, Zwiebeln, Fleisch und Paprika usw. Alles mit 200 ml Mineralwasser übergießen.
Der Schaschlik ist nach 4 Stunden Einwirkzeit bereit für den Grill.
4. Schaschlik Marinade mit Bier oder Kwass
Sehr leckerer Schaschlik wird in Bier oder Kwass mariniert (gleiche Vorgehensweise).
Auf 1,5 kg Fleisch kommen:
- 2 l Bier, am besten Hopfen oder Malz, kein Pilz!
- alternativ 2 l Kwass
- Salz, Pfeffer
Zubereitung:
Fleisch mit Salz und Pfeffer abschmecken. Bier oder Kwass dazu geben – nach 4 stunden ist das Fleisch für den Schaschlik Grill bereit. Das gegrillte Fleisch in eine Biermarinade zubereitet, lässt sich natürlich wunderbar zu allen alkoholischen und nicht alkoholischen Getränken der Welt servieren.
5. Schaschlik Marinade in Tomatensauce
Diese Schaschlik Marinade ist für alle, die es etwas würziger mögen! Schon beim Zubereiten besticht der herzhafte Geruch und lässt Ihnen das Wasser im Munde zusammenlaufen.
- Zwiebeln
- Tomatensaft
- Salz, Pfeffer
Zubereitung:
Mischen Sie in einem Topf das Fleisch, Zwiebeln, Salz und Pfeffer nach ihrem Geschmack. Mit dem Peffer nicht geizen! Gießen Sie darauf den handelsüblichen Tomatensaft in den Topf hinein, sodass das Fleisch vollständig bedeckt ist. Decken Sie danach den Topf mit einem kleineren Deckel zu und beschweren Sie diesen etwas. Schließlich kommt der Topf in den Kühlschrank.
Noch 6 Stunden gedulden – Dann darf das marinierte Fleisch auf den Mangal Grill.
6. Schaschlik Marinade in Zitronensoße
Verleihen Sie Ihrem Schaschlik eine spritzige Note. Und machen Sie mit Zitronenmarinade Ihr Grillgut herrlich weich und saftig!
- Zwiebeln
- 3-4 Zitronen
Zubereitung:
Das Fleisch in einen Topf geben. Dann Zwiebelringe, Salz und Gewürze hinzufügen. Pressen Sie schleißlich den Saft der Zitronen ohne Schale hinein – fertig.
Fleisch bereit in nur 3 Stunden.
7. Schaschlik Marinade mit Grapefruitsaft
Aromatisiert süß und sauer. Grapefruitsaft verfeinert verschiedene Fleischgerichte, so auch Schaschlik. Es handelt sich hierbei um ein aussergewöhnliches Rezept. Damit bereiten Sie Ihren Gästen eine köstliche Überraschung!
- Grapefruitsaft (am besten selbstgepresst)
Zubereitung:
Fleisch nach Geschmack salzen und pfeffern. Rühren Sie grob gehackte Petersilie oder Koriander mit ein. All das übergießen Sie mit dem Grapefruitsaft. Hervorragend dazu passt auch eine Priese Kümmel und rundet das alles perfekt ab.
Nach 6-8 Stunden Einwirkzeit endlich grillbereit!
8. Schaschlik Marinade in Granatapfelsaft
Auch bei dieser exotischen Schaschlik Marinade ist ein bezauberndes Aroma und ein weiche, zarte Konsitenz garantiert. Nehmen Sie frische Zutaten un sie erhalten nicht nur eine superleckere, sondern auch gesunde Marinade ohne Konservierungstoffe oder künstliche Zusätze.
- Granatapfel oder Granatapfelsaft
Zubereitung:
Zunächst Fleisch mit Salz und Pfeffer mischen, Zwiebel-Halbringe hinzufügen. Die Schale vom Granatapfel entfernen, dann den Saft aus den Samenmäntel ausdrücken. Vermischen Sie anschließend den ausgedrückten Saft zusammen mit den Samen und Samenmänteln mit dem Fleisch. Nun wird der Topf abgedeckt und zum Ziehen beiseite gestellt.
Nach 3-4 Stunden darf der Schaschlik gegrillt werden.
Check Also
Mangal Grill mit Elektromotor
Komfortabler kann man sich Schaschlik-Grillen nicht vorstellen: Mittels einer motorisierten Drehvorrichtung rotieren die Spieße automatisch …
Russian Shashlik Recipe
This recipe is a traditional Russian summer meal usually cooked over an open fire, but a grill works great
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Ingredients
- 1 lb. lamb cut into cubes shopping list
- 1 onion pealed and quartered shopping list
- 2 peppers seeded and cut into chunks shopping list
- 3-4 cloves of garlic minced shopping list
- 1/2 cup of pomegranite juiceshopping list
- juice from 1/2 a lemonshopping list
- salt and pepper to taste shopping list
How to make it
- place lamb cubes,garlic ,juices and salt and pepper in a zip top bag refrigerate overnight at least 8 hrs.
- place lamb cubes onion and peppers on skewers, grill to desired doneness, this recipe also work great with pork.
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Reviews & Comments 8
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- Your Comments
I Love this "5"FORK. recipe.
Especially the use of the pomegranate juice. Fortunately I live in an area where this
ingredient is easy to find! Thank-you for sharing this delightful recipe!
The Rating
It got my 5, it sounds interesting and unique. The only problem I foresee is getting that ½ cup of pomegranate juice. Just how many of those little seeds do you have to squeeze to get a ½ cup? My fingers will be red for six months!
I Love this "5"FORK. recipe.
Especially the use of the pomegranate juice. Fortunately I live in an area where this
ingredient is easy to find! Thank-you for sharing this delightful recipe!
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Russian Shashlik
Experience the traditional Russian dish called, "Shashlik" Throughout the Middle East, South Russia, and Siberia this meal has been a favorite for centuries. Most of the western world knows this dish by its' Middle Eastern version called, "Shish Kabob." But on the Crimean peninsula and the steps of south Russia, Shashlik is a unique variant of the Shish Kabob dish most Americans know. It's a sweet/tart version of shish-kebab.
Ready
Ingredients
or a mix of vinegar/water
Directions
Trim away all fat from meat.
Cut into 2 inch chunks.
Place in small bowl together with onion, garlic, shallot, parsley, cayenne pepper and pomegranate juice.
Cover and refrigerate overnight.
Remove meat from marinade and pat dry.
Skewer the meat, using four substantial skewers.
Brush with oil. Broil under very high heat, turning often until done.
Some prefer it slightly pink (12 minutes).
Well done will take about 20 minutes.
Remove from skewers and serve on a heated plate with Kasha.
VARIATIONS: Include 2 green peppers cut into 12 chunks, 4 tomatoes cut into quarters, and 4 small, white onions, peeled and cut in half.
Skewer alternate chunks of vegetable and meat chunks.
Proceed according to recipe.
It's hard to beat marinated lamb straight off the barbecue. The sweet smell off the grill was mouth watering.
Nashville, United States
almost 8 years ago
Having been big and small towns in Russia, I hardly think they use pomegranate juice in their recipe. Get real or call it something else.
almost 8 years ago
Shashlik can be prepared using vinegar and water, dry wine, or Pomegranate juice. In the Ukraine on the Crimean peninsula likely dry wine or Pomegranate juice used more frequently, but towards south Russia and in Siberia vinegar/water is more common.
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Russische Schaschlik
SCHASCHLIK auf dem Grill
Ich mache zuerst eine Marinade für das Fleisch:
1) Essigwein, Salz, Pfeffer, 2 Zitronen, eine feine Brise Muskatnuss
nach Geschmack 2 Nelken, 1—2 Knoblauchzehen
zerdrücken und mit etwas Wasser verdünnen. Das gewürfelte Fleisch in die
Marinade auf 5—б Stunden einlegen. Hierfür eignet sich ein grosses Gurkenglas oder Einmachglas.
2) den Weinessig kann man mit einem trockenen Wein verfeinern, das Salz, den Pfeffer sowie
die aufgeschnittene Zwiebeln mit Nelken nach Geschmack hinzugeben. Das
Fleisch sodann in dieser Marinade einlegen.
Nach etwa 6 Stunden die Mischung aus der Marinade herausnehmen und das
Fleisch abwechselnd mit Zwiebeln,Paprika und Speck auf die Spieße stecken.
Schaschlik mit Paprika
1500 g Schweinefilet oder auch Schnitzelfleisch, gewürfelt
1 kg Paprika, in Streifen Tiefkühlware
3 Zwiebel(n) (Gemüsezwiebeln)
300 g Speck, fetten, in feinen Streifen
1 Flasche Tomatenketchup und eine Flasche Gewürzketchup
Wie wir das Schaschlik vorbereiten.
Das Fleisch wird entweder gespießt oder locker in einem Topf (Bräter) geschichtet.
Wenn es gespießt wird, dann im Wechsel gewürztes Fleisch, Paprika, Speck und Zwiebeln aneinanderreihen.
Alternativ im Bräter wird eine Schicht Schweinefleisch dezent gewürzt mit Salz,Paprikapulver, etwas Tomatenmark und einer Brise geriebenen Kümmel sowie in Streifen geschnittenen Paprika und Zwiebeln und Speck bis der Bräter augefüllt ist.Das Fleisch kann auch mit zwei geschnitteten Knoblauchzehen zusätzlich gewürzt werden,was das Fleisch zarter schmoren lässt. Der Ketchup wird obenauf verteilt und das ganze kommt bei ca. 180° ca. für eine Stunde in den Ofen.
Bei den Spießen wird ebenso verfahren.
Die Mengenangaben und dass würzen nach eigenem Gefühl abstimmen.
Als Beilage eignet sich Reis und ein gemischter Salat.
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