Beef is not the most popular meat for barbecue. However, if you use the right marinade and follow the cooking technology exactly, the beef shish kebab turns out very tasty, soft, and not at all greasy. The main condition for a successful barbecue marinade for tough, low-fat meat is the use of acid. Under the influence of acidic components, meat fibers soften and retain maximum juice inside. Shish kebab made from veal or beef has a special aroma, which is appetizingly emphasized by the smells of smoke and marinade components. That's why it's worth trying to cook it yourself. Here are the most delicious marinades for juicy beef kebab, thanks to which the meat will be incredibly soft. Try it!

Basic rules for marinating beef for barbecue

1. For barbecue you should choose only fresh raw materials good quality. It is better if it is purchased at a farm store or at the market (provided that the seller has all the documents for the products). You should only choose beef that is chilled, not frozen. Otherwise, after cooking on charcoal, the protein fibers will become stiff and the consistency will become “rubbery.”

To check whether the meat has been frozen, just press lightly on it. A fresh piece is very elastic, so your finger won’t leave a dent.

2. You should not buy meat that has already been marinated. It is unknown how long it has been on the counter and what its quality is.
3. To make the finished beef shish kebab tasty and juicy, an aggressively sour component must be included in the marinade: lemon juice, vinegar, wine, kefir, etc. Acids make the raw material more porous and soft. If you don't use them, the meat will be too tough.
4. The container for the marinade should be glass, ceramic or enameled. These materials do not oxidize - do not react with liquid ingredients.

Which part of beef carcass is best for making shish kebab?

There are several rules for choosing the ideal part of the carcass for beef shish kebab:

• It is better to give preference to bull meat rather than cow meat. It cooks a little faster and retains more juice.
• When the choice is beef or veal, the advantage goes to the “younger” meat.
• It is worth paying attention to the color of the product. In beef it is light red, in veal it is pinkish. Too dark a shade indicates spoilage or low quality meat.
• For shish kebab, you need to choose one of the following parts: the inside of the hind leg, the rump, or the tenderloin with a layer of fat.
• The meat must be with fat and without films. In beef, the color of such inclusions is light yellow, and in veal it is white.

Juicy beef shish kebab in vinegar and onion marinade

To prepare you will need:

• fresh beef of good quality – 1 kg;
• vinegar (grape, apple) – 2 tbsp. l.;
• onions (yellow, white) – 3-4 pcs.;
• coarsely ground black peppercorns - 1 tsp;
• odorless sunflower oil – 2 tbsp. l.;
• salt (not iodized) – 0.5-1 tsp;
• bay leaf – 2 pcs.;
• other barbecue spices - optional.

Preparation:

1. Wash the meat, remove veins, films, and bone fragments. Cut into small pieces.
2. Peel the onion and cut into large rings. Add salt and knead well with your hands until the juice flows.
3. Place the meat, onions, and add spices into a large container. Pour in oil and vinegar. Mix well so that each piece is coated with the marinade.
4. Place in a cool place for 3-6 hours.
5. Thread the marinated pieces of meat onto skewers at a distance of about 1 cm from each other. Fry on smoldering coals (barbecue, grill). Willingness to check with a knife: if blood flows out, it means the beef is still raw; if clear liquid oozes from the puncture, the kebab is cooked.
6. Serve hot.

This kebab can be served with fresh or baked vegetables. Great idea for serving with meat - ajapsandalwood- warm salad of baked vegetables. It can be cooked in the oven, as I showed in, or baked directly on coals, observing the same proportions of ingredients. Great “company” for delicious meat!

Kiwi marinade will make even tough beef surprisingly soft

Compound:

• beef (veal) – 3 kg;
• coarse salt – 0.5 tsp;
• pepper - a pinch;
• barbecue seasoning – 1 tbsp. l.;
• onions – 5-6 pcs.;
• large tomatoes – 2 pcs.;
• kiwi – 1-2 pcs.

Cooking method:

1. Rinse the meat and dry with a paper towel. Trim off any excess. Cut into portions the size of a matchbox.
2. Wash the tomatoes and chop into slices.
3. Peel the onion and cut into rings.
4. Cut the kiwi into two halves and scoop out the pulp with a spoon. If the fruit is too hard, remove the peel with a knife. Cut into small cubes.
5. Place the meat pieces and vegetables in a large bowl, add salt, pepper and seasoning. Mix everything well and cover with a tight lid. Place pressure on top.
6. After 2-3 hours, the kebab can be fried.

Kefir marinade for juiciness and tenderness of rough meat

For 1 kg of beef you will need:

• onions – 1-2 pcs.;
• medium fat kefir – 250 ml;
• dried mint – 1 tsp;
• salt – 0.5 tsp;
• pepper mixture – 2 pinches.

Cooking process:

1. Chop the onion into rings.
2. Cut the meat into medium cubes.
3. Combine salt, pepper, mint. Rub this mixture over each piece of beef.
4. Place the meat in a large container, pour in kefir and add onions. Mix everything well and cover with a lid. Place the kebab in the refrigerator for at least 5-6 hours.
5. Lightly squeeze the marinated pieces and place them on skewers. Fry on each side for 4-5 minutes until done.

Fragrant Uzbek marinade- Another great option for any meat with tough fibers. I especially recommend it to lovers of oriental cuisine. The fat tail fat used in the recipe can be replaced with bacon or lard.

Mineral water marinade recipe - simple and quick

What is needed:

• veal (beef) tenderloin – 1 kg;
• onions – 1-2 pcs.;
• garlic – 2-3 cloves;
• lemon pepper – 1 tsp;
• salt – 0.5-1 tsp;
• unsweetened sparkling water – 1 l.

How to marinate:

1. Cut the beef into small equal pieces.
2. Finely chop the garlic (press through a press).
3. Peel the onions, cut into rings or half rings.
4. Place the chopped meat on the bottom of a deep container. Add salt, pepper, garlic and onion. Mix well.
5. Pour mineral water so that each piece is immersed in water.
6. Leave to marinate for 1-2 hours.
7. Thread the kebab onto skewers and grill for 10-20 minutes. If the pieces burn too much during cooking, you can pour marinade over them.

The juiciest kebab in lemon marinade

Product List:

• beef, cut into pieces - 1 kg;
• lemon – 1 pc.;
• onions – 2-3 pcs.;
• soda – 0.5 l;
• lard (slices 1-2 cm thick) – 150-200 g;
• salt and pepper - to taste.

Step by step recipe:

1. Cut the onion into rings, add salt and pepper. Stir for 1-2 minutes until the juices release.
2. Place the beef in a deep container, cover with onions and stir.
3. Leave to marinate for 20-30 minutes.
4. Squeeze lemon juice. Combine it with mineral water.
5. Pour the resulting liquid over the meat and onions, cover with a tight lid, and place a weight on top. Marinate in a cold place for 1-1.5 hours.
6. Thread the kebab onto skewers so that there are pieces of lard along the edges. Fry until done, turning frequently.

You can also marinate beef or veal pulp in mayonnaise with onions- this one is suitable for any meat, especially lean meat. Mayonnaise, when fried over charcoal, forms a crust that will retain the juiciness of the dish. But please note that it is only suitable for marinating homemade mayonnaise, without additives or synthetic preservatives.

Wine marinade for amazing taste and softness

List of components:

• beef with fat layer – 2 kg;
• onions – 2-3 pcs.;
• salt - to taste;
• seasoning “Provencal herbs” - 1 tbsp. l.;
• crushed black pepper – 2 pinches;
• dry wine – 500 ml.

Detailed recipe:

1. Wash the meat, dry it, cut into portions.
2. Cut the peeled onion into rings of medium thickness.
3. Place the beef in a glass container. Add onion, salt, pepper and seasoning. Mix well, lightly “massaging” each piece.
4. Pour wine, cover.
5. Marinate for about 4 hours in a cool place.
6. Cook the shish kebab on the grill, frying on all sides until golden brown, periodically basting with the remaining wine marinade.

Soy-garlic marinade for the most aromatic kebab with a piquant taste

List of ingredients:

• beef – 600 g;
• soy sauce – 100-120 ml;
• lemon – 2 pcs.;
• salt - to taste;
• crushed tarragon (tarragon) - 1 tbsp. l.;
• garlic – 5-6 cloves.

Preparation:

1. Cut the lemons in half, squeeze 100-125 ml of juice from each half.
2. Mix juice with soy sauce.
3. Chop the garlic very finely, pound it in a mortar or press it through a press.
4. Cut the meat into small pieces, add salt. Rub with garlic and tarragon on all sides.
5. Place the beef in the bottom of a large bowl and pour the soy-lemon sauce over it.
6. Marinate in the refrigerator for 10-12 hours (preferably overnight).
7. Fry over hot coals until done. The kebab will be even juicier. if you pour marinade over it during frying.

Pomegranate kebab marinade

Ingredients:

• veal (beef) tenderloin – 2 kg;
• onion – 2-3 pcs.;
• concentrated pomegranate juice – up to 1 l;
• salt – 2 pinches;
• sunflower oil – 2 tbsp. l.;
• seasonings (black peppercorns, suneli hops, cilantro seeds) - 0.5 tsp each.

Cooking Instructions:

1. Cut the meat into pieces for barbecue.
2. Crush the spices in a mortar and salt.
3. Rub the beef with seasonings and place in a large bowl.
4. Drizzle with oil and add onion.
5. Pour in pomegranate juice and stir.
6. Cover with a plate or heavy lid so that the juices cover the meat well.
7. Leave in the refrigerator for 24 hours.
8. Grill shish kebab using standard technology.

Ribs on kvass - very flavorful and tender

Ingredients:

• beef (ribs) – 1 kg;
• natural bread kvass– 1 l;
• cumin – 1 tsp;
• rosemary leaves – 5 g;
• garlic – 1-2 cloves;
• salt - to taste;
• pepper - to taste.

Preparation:

1. Crush spices and herbs in a mortar.
2. Cut the ribs one at a time. Rub with the resulting mixture.
3. Transfer to a deep bowl, pour in kvass.
4. Marinate in the refrigerator for 8-12 hours.
5. Prepare beef ribs on the grill.

For this dish great addition will become homemade ketchup . Sweet and sour spicy sauce from selected tomatoes - maximum taste and no chemicals. I’ve been cooking for a long time and I advise you to get addicted to this habit too!

Beer marinade with mustard added

Components for 1-1.5 kg of beef:

• live light beer – 1 l;
• mustard – 1 tbsp. l.;
• salt – 1 pinch;
• onion rings – 1 pc.

How to marinate juicy kebab:

1. Place the meat in large saucepan, cover with chopped onions.
2. Add salt and mustard to beer. Stir.
3. Pour the resulting liquid over the meat.
4. Cover with a plate and leave in the refrigerator overnight.
5. Fry over hot coals until cooked through, occasionally basting with marinade for extra juiciness.

Well, the long-awaited warmth has arrived and it’s time to open the barbecue season. And since preparations for a dacha or a picnic in nature are in full swing, then we will need the appropriate recipes. We have already prepared kebabs from chicken, pork and even turkey. It's time to marinate a very tasty, tender and juicy beef kebab. Some may doubt that preparing soft beef kebab is so simple, but I assure you, everything will work out just as it should. Even beef the right approach turns into a real culinary masterpiece strung on skewers.

Prepare your favorite disposable grill, bright blankets for sitting in the sunny meadow and don’t forget about and prepare a stunning side dish. In the meantime, I’ll tell you how to deliciously cook shish kebab from beef and veal.

How to cook the perfect beef skewers

Shish kebab is less often prepared from beef than from pork or lamb, because this type of meat is considered too dry for grilling over coals. However, with proper marinating, the beef turns out juicy and literally melts in your mouth. Even a beginner in cooking can master the preparation of shish kebab according to the recipe. The first step to the perfect dish– choosing the perfect meat.

Choosing beef for barbecue

Whether you buy beef at the store or at the market does not matter. of great importance. The main thing is that it is fresh. Fresh meat has an even, red color, quickly restores its shape when pressed and smells pleasant. Here are some tips for choosing:

• Give preference to meat from young animals. Old meat is different dark color and yellow fat layers. The kebab from it turns out tough and fibrous.
• It is best to choose chilled beef, since when purchasing frozen meat, there is a risk of secondary freezing. Fresh meat is not at all suitable for grilling over charcoal.
• Examine the piece from all sides, making sure it is not too stringy or too fatty. There is no need to take very lean meat, find a middle ground. There should be no water, blood or mucus on the surface of the piece.
• If possible, take bull meat. It's juicier.
• The best parts of the carcass are the tenderloin, neck or entrecote.

The best beef shish kebab recipes

Choosing the right and most suitable recipe for you is a complex and painstaking task. In most cases, unfortunately, it may not be possible without trial and error. On the one hand, you should choose those barbecue recipes that use ingredients that are acceptable and favorite to you. For example, if you like meat with sourness, then marinades with lemon, wine or pomegranate juice may appeal to you. If you like hot and spicy taste, then choose a recipe according to the list of spices; kebab, which uses only onions and black pepper, will seem too boring to you.

Exotic lovers should be more prepared to experiment than anyone else, because they can guess in advance what they will be able to cook according to the strangest and most unusual recipe not always possible. You can expect either disappointment or complete delight from the result.

Beef skewers with pineapple and pepper in soy sauce marinade

Despite the fact that the meat in this recipe is cut into small pieces, it remains juicy, and the spices and sauce give it an amazing aroma. The beef skewers will be soft due to the fact that the marinade is based on soy sauce and sherry (fortified wine). These two ingredients will be responsible for softness. Ginger and garlic are responsible for the taste, aroma and spiciness. Thanks to the combination of sweet, sour and salty tastes, a very unusual balance is achieved. It is subsequently only emphasized by pieces of green pepper and pineapple.

You will need:

• 1 kg beef;
• 2 green peppers;
• 2 onions;
• 2 b. canned pineapples;
• 1 tbsp. vegetable oil;
• 0.75 tbsp. sherry;
• 0.75 tbsp. soy sauce;
• 0.5 tbsp. cane sugar;
• 2 cloves of garlic;
• 1 tsp ginger

Preparation:

1. Wash the beef and be sure to dry it. Remove all veins and tough parts, then cut into 3cm cubes.

2. Cut the onions into rings, remove the seeds from the pepper and cut into slices that will be similar in size to pieces of meat. Finely chop the garlic.

2. In a separate cup, prepare the marinade. Mix butter with soy sauce and sherry. Add sugar, chopped garlic and ginger.

3. Next, take a large enamel pan or glass bowl. Place pieces of meat there and pour marinade over them. Stir very thoroughly so that the marinade covers all the beef. Leave the meat in the marinade for at least an hour. During this time, prepare the coals.

4. Thread the meat onto skewers, alternating it with pieces of pepper, onion and pineapple. Fry for about ten minutes, turning as it cooks. You need to check readiness by cutting a piece of meat on a skewer. It should not be raw and bright pink inside.

Serve the finished kebab with plenty of herbs, fresh vegetables and don’t forget about drinks. Beer or wine goes perfectly with this kebab.

French kebab with tomatoes and champignons

Unusual kebab recipe. Thanks to grapefruit, the meat acquires a piquant taste, and mushrooms and tomatoes serve as an excellent side dish. Fresh lemon juice will add softness to the beef kebab. From here it becomes clear that the dish will have a piquant sourness.

You will need:

• 700 g beef fillet;
• 1 lemon;
• 1 tbsp. l. coriander;
• 10 pcs. champignons;
• 5 pcs. fresh tomatoes;
• 2 grapefruits;
• salt, pepper, bay leaf.

Preparation:

1. Lightly grind the coriander in a mortar. Mix it with other spices, lemon juice and bay leaf.

2. Now pour the resulting mixture over the meat, stir and leave to marinate for 2-3 hours. Be sure to cover the container and place it in the refrigerator.

3. Peel and coarsely chop the grapefruits. Wash and clean the champignons well. Cut the tomatoes into quarters.

4. Thread meat onto each skewer, alternately placing grapefruit, champignon or tomato between the pieces.

5. The beef will be ready in 20 minutes. While frying, baste the kebab with the remaining marinade. Serve with greens.

You will surely like this aromatic and interesting kebab. Especially if you are tired of regular recipes.

Veal shashlik with lard, Lithuanian style

Veal rolls with lard on coals. Very juicy and tasty. They are prepared from thin pieces of veal, in which pieces of lard are wrapped to make them soft and juicy. Many people are familiar with recipes where some fat in the form of lard or bacon is added to lean meat in kebabs, this is one of them. Veal is a very lean meat, which can dry it out slightly when grilled. This will not happen with lard, believe me. And you will definitely like the taste, since there are no pretentious exotics or ingredients that will overwhelm the delicate taste of the meat. According to this recipe, beef kebab will definitely not turn out dry and rubbery.

You will need:

• 700 g veal;
• 200 g lard;
• 1 lemon;
• 4 cloves of garlic;
• salt, pepper

Preparation:

1. Chop the garlic. Cut the meat into pieces of 8-10 centimeters, beat with a hammer until thin. Sprinkle the pieces with a mixture of salt and pepper. Rub with garlic.

2. Squeeze lemon juice onto the meat, stir everything and put the future kebab to marinate in the refrigerator for 5-6 hours. Don't forget to cover with a lid so that the aroma of the kebab does not spread to all the food in the refrigerator.

3. When the kebab is marinated and it’s time to fry it on the grill, cut the lard into small pieces and place them on the meat. Roll the veal rolls and secure the edges with wooden skewers. In this form, thread the veal onto skewers and fry until done, pouring lemon juice dissolved in water.

The dish looks very unusual and festive, and tastes simply wonderful. What better way to make the picnic a success?

Chinese beef shish kebab recipe

A non-standard marinade for barbecue, but gourmets and lovers will definitely like it Chinese cuisine and dishes such as. The green apple adds a particularly interesting taste. And the meat itself will be fried in a thin crispy crust of egg and starch, as if in batter.

You will need:

• 1 kg beef;
• 1 apple (preferably green);
• 1 tomato;
• 1 bell pepper;
• 2 pcs. onions (large);
• 1 egg;
• cognac;
• soy sauce;
• starch;
• salt, pepper

Preparation:

1. Cut the meat into small cubes. Chop the onion into rings. Chop apples, tomatoes, peppers.

2. Mix soy sauce, cognac, salt and pepper. Pour the mixture over the meat and vegetables. Add the egg beaten with starch to the same container. Stir and leave to marinate.

3. Grill like a regular kebab, threading meat and vegetables onto skewers.

How to marinate beef shish kebab with kefir

Another way to prepare a marinade without lemon or vinegar. The meat turns out very tender thanks to the most common kefir that we are used to drinking. Many lovers of kefir marinade will tell you that this is how you can get very soft and juicy beef kebab, even despite its potential dryness. The most important benefit of kefir is its ability to soften beef. And in this recipe I suggest adding an unusual note of taste - mint.

You will need:

• 1 kg beef;
• 1 tbsp. kefir;
• 1 medium onion;
• 1 tsp dried lemon balm;
• salt, pepper

Preparation:

1. Cut the beef into cubes. Season with salt and pepper. Chop the onion.

2. Mix kefir with onions. Add lemon balm or mint if desired. Soak the meat in the kefir mixture and refrigerate. The meat should be marinated for at least 6-7 hours.

3. Thread the meat onto skewers and fry on the grill until cooked (about 15 minutes).

Beef kebab is not a very fatty dish, but fresh vegetables are still the best side dish for it.

Marinade for beef shish kebab with pomegranate juice

A delicious dish with a spicy aftertaste. A drop of pomegranate sauce goes well with the finished shish kebab.

Ingredients:

• 1 kg beef;
• 2 onions;
• 1.5 tbsp. pomegranate juice;
• 1 tbsp. vegetable oil;
• salt, black peppercorns;
• suneli hops, cilantro seeds (optional)

Cooking method:

1. Prepare pieces of meat and onion rings. Grind the spices in a mortar. You can use whatever spices you like.

2. Mix meat and onions with spices. Pour in pomegranate juice and stir. Then add a spoonful of vegetable oil and mix again. Marinate for a day in the cold under oppression.

3. Fry over coals until cooked. Turn the meat over to the other side only when the underside is browned.

4. Instead of pomegranate juice, you can use wine mixed with a few cloves of garlic and ground red pepper for the marinade.

Shish kebab on rosemary skewers, marinated in lemon

Those who were unable to get out into nature and grill shashlik on coals should try mini-kebabs on a frying pan. Rosemary skewers are not some kind of special variety, but just sprigs of fresh rosemary. Imagine what flavor they can impart to excellent beef meat.

You will need:

• 1 kg beef;
• 1 onion;
• 1 lemon;
• sprigs of rosemary;
• salt, pepper

Preparation:

1. Marinate the meat overnight in lemon juice, onion, salt and pepper.

2. Wash the rosemary and dry with a paper towel. Cut off the leaves, leaving about 2/3 of the stem free. Use a knife to sharpen the tips of the skewers slightly.

3. Thread 3 pieces of beef onto a skewer. Grease the pan with vegetable oil. Fry the meat over high heat for five minutes on one side and five on the other.

4. Place the skewers in the oven (180°C) for another 5 minutes.

Whatever kebab recipe you choose, cook with pleasure, and you will succeed!

Beef shish kebab marinade is the most delicious so that the meat is soft, it will come out if you listen to the advice that will be given below.

We all love to go out with friends for barbecues in nature. We often buy beef meat for barbecue, but as a result, the kebab turns out so-so, not juicy. And all this is due to ignorance of cooking rules good marinade for beef shish kebab, and also, not right choice elements of the marinade and, often, its main component.

Do's and Don'ts of Do's and Don'ts of Using When Preparing Beef Kebab Marinade

• No need to use vinegar, especially 9%. This will make your kebab dry and tough.
• Mayonnaise will make the kebab very soft, but at the same time, very harmful to your body, therefore, it is better not to use it as the basis for the marinade.
• You need to calculate the amount of all the marinade ingredients so that it is enough to cover all the meat available for the barbecue.
• To make the beef softer and the kebab tastier, you just need to beat the meat a little before marinating.
• The best beef to choose is one that can be seen least amount lived, as well as the one with a lighter shade.
• Use wood from fruit trees to make barbecue. This will give the meat a nice flavor. Moreover, this is not harmful to the body, such as, for example, cooking shish kebab on coals from coniferous species tree.

When preparing your perfect kebab, you will need to know a few more rules:

• It is best to grease the skewer with sunflower oil before you start putting the beef on it.
• The marinade from the shish kebab should not be poured out. Better use it to baste the meat while it cooks over the coals.
• To keep the beef juicy, you can coat it with sunflower oil just before cooking. In this case, the beef will turn out juicy and, at the same time, with a crispy crust.
• When marinating meat, it is best to press it down on top with something heavy. In this case, the meat will be marinated better.
• Meat is always placed on skewers along the grain.

Beef shish kebab marinade recipe with pomegranate juice

Pomegranate juice, as the main component of the marinade, will give the beef not only a rich taste, but also make it soft.

Ingredients:

• Beef – 3 kilograms. It's best to take the tenderloin.
• Pomegranate juice – 1.5 liters (juice should always be taken at the rate of 0.5 liters per kilogram of meat).
• 5 large onions.
• Ground black pepper.
• Salt.

Kebab cooking process:

• Peel the onion and cut into rings.
• Wash and cut the beef, separating the veins.
• Make a mixture of salt and ground black pepper and rub it over the meat.
• Place onions and meat in layers enamel pan. Let it brew for 45 minutes.
• Pour pomegranate juice into the pan. If it is not enough to cover all the meat, you need to add water.
• Marinate the meat under pressure in the refrigerator overnight.

Kebab yield: 6 servings.

Marinade for beef shish kebab with red wine

The kebab will be no less tasty if you prepare it in the following way:

Ingredients:

• Beef – 3 kilograms (per 6 people).
• 2 kilograms of onions.
• A head of garlic.
• Red dry wine– 800 ml (calculating 200 ml per 750 grams of beef).
• Salt.
• Red hot pepper.

The process of preparing juicy kebab:

• Crush the garlic and mix with salt and red hot pepper.
• Cut the beef into medium-sized pieces and pound lightly.
• Rub the meat with the garlic mixture and let stand for 15 minutes.
• Add chopped onion to the beef and stir.
• Pour wine into the pan and, if the meat is not completely covered with marinade, add a little water.
• Cover the pan and weigh it down with something heavy.
• Place the meat in the refrigerator for 12 hours.

Yield: 6 servings.

Beef kebab marinade is the most delicious so that the meat is soft, you will prepare it yourself, following all the rules and adhering to all the proportions indicated in the recipes. Don't forget that the most important point is the choice of meat. Beef should not be red in color - this means the meat is old and therefore will be tough.

How to properly and tasty cook beef shish kebab. Beef shish kebab - general principles and cooking methods. All kinds of meat dishes are an integral part of all national cuisines peace.

Since ancient times, meat products have been included in the daily diet of any person, with the exception of those who voluntarily give up meat for one reason or another. You can cook meat in the most in different ways. And there are a huge number of types of meat. But probably one of the most favorite meat dishes for many of us is shish kebab.

Shish kebab is meat cut into square pieces, pre-marinated and fried over an open fire or over coals. Distinctive feature kebab is its indescribable aroma, because meat cooked on coals always smells of smoke. Shish kebab can be made from absolutely any meat, but most often it is made from pork, chicken and beef. It is about beef kebab and the secrets of its preparation that will be discussed in this article.
Beef is considered not only tasty, but also healthy meat, which smells very fragrant during the cooking process. The taste of beef is quite original and different from the taste of any other meat. In most cases, we are accustomed to using beef meat when preparing all kinds of soups. This is due to the fact that beef itself is somewhat tough and requires a long heat treatment to become soft. However, if you know a few tricks and little secrets, then you can make excellent juicy and tender kebab from beef.
Firstly, beef tenderloin is suitable for making barbecue, that is, the meat should be without bones, films or veins. Secondly, it must be fresh meat from a young animal. It is better to save old beef for stewing or making soup. And, thirdly, before preparing shish kebab, the meat must be thoroughly marinated. That's basically all the wisdom that will help you cook delicious kebab from beef.
If we talk about marinade, there is no one special recipe that is guaranteed to make the meat juicy and soft. There are an innumerable number of all kinds of marinade recipes for shish kebab, and each of them certainly deserves attention. The marinade can be spicy, sweet or spicy. It is prepared with the addition of vinegar, lemon juice, spices and aromatic herbs. You can simply marinate the meat in kefir, mayonnaise, beer, wine or tomato sauce. In general, everything here will depend solely on your personal gastronomic preferences.

Beef shish kebab - food preparation

When choosing beef for barbecue, give preference to the sirloin part. This should be meat without bones and veins, but a little fat must be present, only then you can prepare a juicy and tender kebab. The ideal kebab is made from marbled beef, but finding it is not an easy task, especially if we are talking about fresh and not frozen meat.
Beef tenderloin is washed thoroughly cold water, cut into medium-sized square pieces and marinated. You can marinate the meat from several hours to several days, because the longer it is soaked, the juicier and softer the kebab will be.

Beef shish kebab - preparing dishes

Traditionally, shish kebab is prepared on a grill. This is a special structure made of dismountable stones, bricks or heat-resistant metal. The most important thing here is to light the fire and wait for the moment when the coals and firebrands begin to smolder. The best and tastiest shish kebab is cooked on coals from some fruit tree, for example, from a cherry or an apple. Then the meat acquires a special sweetish aroma. Pre-marinated pieces of meat are placed on skewers. Skewers must be made of high quality metal. They should be placed on the grill as close to each other as possible - then the kebab will turn out much juicier. Periodically, the skewers must be turned over and twisted so that the meat does not burn. You can independently adjust the degree of roasting of the meat depending on your taste, but the most important thing is not to overcook the meat, otherwise it may turn out tasteless and dry.
It is best to marinate meat in glass, enamel or clay dishes. Utensils made from low-grade aluminum can significantly spoil the taste of the future kebab.
Beef shish kebab – best recipes

Recipe No. 1. Beef shish kebab in mayonnaise

Shish kebab marinated in mayonnaise is especially popular among males. And they, as you know, are considered the best cooks. We will tell you how to cook delicious juicy kebab in a marinade of mayonnaise and lemon juice. And garlic and aromatic spices will give it a special tart taste.
To prepare beef kebab in mayonnaise, you will need the following ingredients:
1. Beef tenderloin – 1 kg.
2. Mayonnaise – 400 grams.
3. Lemon – 2 pieces.
4. Garlic – 5 cloves.
Cooking instructions:
1. Rinse lemons under running water and pour boiling water over it. Peel the zest from the lemons and squeeze out the juice. In a deep glass bowl, combine lemon juice, zest and mayonnaise. We peel the garlic and pass it through a garlic press. Place the chopped garlic in a bowl, add salt, ground black pepper and your favorite spices, mix everything thoroughly until smooth. The barbecue marinade is ready.
2. Rinse the beef tenderloin under running water, dry it with paper towels and cut into small square pieces. Place the meat in a bowl with the marinade, cover with a lid or cling film and put it in the refrigerator to marinate. The meat must be marinated for at least ten hours, so it is most convenient to leave it overnight. And in the morning you can go into nature and start preparing barbecue.
3. Thread the meat onto skewers and fry over hot coals until a golden brown crust forms. The skewers must be turned over periodically, otherwise the kebab may burn. Carefully remove the finished kebab from the skewers using kitchen knife, place on a large beautiful dish and garnish with finely chopped fresh dill or parsley. You can eat shish kebab with fresh vegetables, bread or just tomato ketchup. Bon appetit!

Recipe No. 2. Beef shish kebab in mineral water

We bring to your attention another time-tested recipe for preparing delicious and juicy beef kebab. Mineral water with lemon juice will be used as a marinade, so even those who watch their figure and adhere to a diet will like this kebab.
To prepare shish kebab in mineral water you will need the following ingredients:
1. Beef tenderloin – 2 kg.
2. Mineral water with gases – 1 l.
4. Lemon – 1 piece.
5. Salt, ground black pepper, spices and seasonings to taste.
Cooking instructions:
1. Rinse the beef tenderloin thoroughly under running water, dry it with paper towels and cut into medium-sized pieces. Peel the onions, rinse and cut into half rings. Place the chopped meat and onions in a deep glass or enamel bowl, add salt, ground black pepper, spices and seasonings, pour mineral carbonated water over the meat. Mix everything well and place the bowl, covered with a lid, in the refrigerator for 8 hours, or even better, overnight.
2. Rinse the lemon, scald it with boiling water and squeeze the juice out of it. After the specified time has passed, take the bowl of meat out of the refrigerator, add lemon juice, stir and marinate for another four hours.
3. Thread the marinated meat onto skewers and fry over hot coals. Skewers must be turned over. To check the degree of readiness of the kebab, carefully cut one piece with a knife. If the meat is reddish inside, then continue to fry the kebab for another ten minutes. Remove the finished kebab from the skewers and serve hot with a glass of dry red wine.

Recipe No. 3. Beef shish kebab in kefir

It's been a long time since experienced craftsmen culinary experts have noticed that kefir can remarkably soften meat and make it very tender and tasty. Kefir gives the meat a piquant sourness, and kebab marinated in kefir turns out simply amazing.
To prepare beef kebab in kefir you will need the following ingredients:
1. Beef tenderloin – 1 kg.
2. Kefir – 1 l.
3. Onions – 2 medium-sized heads.
4. Half a lemon.
5. Fresh herbs dill and basil – 50 grams.
6. Salt, ground black pepper, spices and seasonings to taste.
Cooking instructions:
1. Rinse the beef tenderloin thoroughly under running water, dry it with paper towels and cut into small pieces. Rub each piece of meat on all sides with salt, ground black pepper and your favorite spices.
2. Peel the onions, rinse and cut into half rings. Scald the lemon with boiling water and squeeze the juice out of it. Rinse fresh dill and basil under running water, dry and chop finely. In a deep glass bowl, combine kefir, lemon juice, chopped herbs and spices. Mix thoroughly until smooth.
3. Place in the resulting marinade meat pieces, put the bowl in a cool place for several hours or overnight.
4. After the meat has been thoroughly marinated, place it on skewers along with onions and fry over hot coals, turning occasionally. While frying, pour the remaining marinade over the meat.
Serve the kebab with fresh vegetables and finely chopped herbs. Bon appetit!

Recipe No. 4. Beef shish kebab at home

Surely each of us is familiar with the situation when suddenly we have an unbearable desire to taste kebab, but there is no way to get out into nature. The chefs of Georgian cuisine have come up with a wonderful way out of this situation. It turns out that to cook barbecue it is not at all necessary to build a fire and install a barbecue. You can easily cook delicious juicy shish kebab without leaving your home. We will cook beef shish kebab in an ordinary frying pan.
To prepare beef shish kebab at home, you will need the following ingredients:
1. Beef tenderloin – 1 kg.
2. Onions – 5 medium-sized heads.
3. Dry white wine – 1 glass.
4. Vegetable oil – 100 ml.
5. Salt, ground black pepper, spices and seasonings to taste.
Cooking instructions:
1. Rinse the beef under running water, dry it with paper towels and cut into medium-sized pieces. Peel the onions, rinse and cut into half rings.
2. Heat vegetable oil in a frying pan, lay out the chopped meat and simmer under the lid until it releases juice. Reduce heat and simmer beef for ten minutes. Then turn the heat up to maximum again and wait for all the excess liquid to evaporate. Do not forget to stir the meat periodically.
3. After the meat has formed an appetizing golden brown crust, pour dry white wine into the pan. Reduce heat, cover the pan with a lid and simmer the meat in wine for ten minutes. When all the wine has evaporated, add onion half rings, salt, ground black pepper and your favorite spices to the pan, stir and fry until the onion acquires a golden hue.
Serve the finished kebab to the table along with onions and your favorite side dish. Bon appetit!

1. When using vinegar or lemon juice for cooking, strictly follow the proportions indicated in the recipe. If you overdo it, the kebab will turn out very sour.
2. You need to marinate the beef for at least eight hours before preparing the kebab.
3. When preparing barbecue, make sure that the distance from the coals to the skewers with meat is at least twenty centimeters. If the meat is too close to the coals, it will inevitably start to burn.
4. A small amount of vegetable oil added to the marinade will help soften the beef.

The impressive amount of different acids that a good red wine contains makes it an ideal “base” ingredient for a delicious marinade. And so that the kebab becomes rich, original taste, you can include more spices or herbs in the recipe.

Based on 2 kilograms of beef kebab, we will need the following ingredients:

• Onions - three pieces
• Red wine - two glasses (it is better to use dry wine to prepare the marinade)
• Salt, ground pepper
• Other seasonings to taste - at least 2 tablespoons

Marinate beef with wine as follows. First, let's prepare the kebab itself: rinse the meat under running cool water, remove the films, cut into pieces and place in a deep container. Cut the onion into rings and mix with the meat - it is best to do this with your hands, mash the contents of the container thoroughly so that the onion releases juice. Then add the seasonings in the same way and mix again. And finally, pour red wine over the kebab and leave to marinate. If the meat is fresh, marinating at room temperature will not require more than an hour. If the beef is old and stringy, then it is better to increase the marinating time to three to four hours.

Marinade for beef shish kebab with vinegar

The easiest way to make a marinade for beef shish kebab is a recipe for a marinade with vinegar: it does not require any special ingredients, but table vinegar can probably be found in any kitchen. The most important thing is, of course, seasonings, and you shouldn’t overdo it with vinegar (otherwise the meat will have an unpleasant sour taste). In addition, you need to accurately calculate the marinating time - if you overcook the beef, the vinegar will “dry out” the meat. It is best to add soy sauce - in a very small amount - when making a marinade for beef kebab with vinegar. It will also make the taste of the meat more interesting, and in this case salt will no longer be needed.

For one kilogram of shish kebab we will need the following ingredients:

• Water - one glass
• Vinegar - one glass (take regular 6% vinegar)
• Medium-sized bulbs - three pieces
• Salt - one teaspoon
• Sugar - half a teaspoon (optional)
• Pepper, bay leaf, other spices and spices - to taste

In order for beef kebab to marinate quickly, it is best to marinate it under pressure - therefore, the chopped meat should immediately be placed in a deep container, and ideally in a plastic container. Mix all the ingredients for preparing the marinade (including the onion cut into rings), pour the resulting mixture over the chopped meat and cover, for example, cling film, and on top, so that the marinade acts faster, we put some kind of weight. After this, it is better to leave the beef kebab in the refrigerator for three to four hours. To make it ready faster, you can periodically remove the container and stir the kebab. Under load, the marinating process is reduced to an average of two hours.

Marinade for shish kebab with pomegranate juice

It is not so easy to find real pomegranate juice in the store - for the most part, on the shelves you can only find so-called juice drinks or nectar. But using natural pomegranate juice (packaged or made at home) you can prepare a wonderful marinade for beef shish kebab.

To prepare such a marinade we will need the following ingredients (based on 2 kilograms of kebab)

• 600-700 milliliters of pomegranate juice
• 4-5 bulbs
• 2 tablespoons vegetable oil
• Salt, ground black pepper, other spices to taste

Thanks to the addition of a small amount of vegetable oil, when frying, a golden, crispy, tasty crust will quickly appear on pieces of meat - because of this, the juice will not leak out, and the kebab will be even more tender.

Preparing a marinade with pomegranate juice is as easy as shelling pears: first mix the meat with all the other ingredients (it’s better to mash the mixture with your hands so that the onion releases its juice), then add pomegranate juice and a little vegetable oil. Mix everything again, cover with cling film or a regular plate, put some weight on top so that the kebab marinates faster.