Beef kebab with lard juicy

A very delicious barbecue for a home picnic! I've tried a lot of kebab recipes, watched a bunch of videos and created my own recipe. Try it, and don't judge strictly.

The Kitchen Boy

Recipe author

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

Shish kebab:

Beef (pulp, preferably chilled and without strong streaks.)

Lard (chicken is desirable, if not then pork. 500 gr. this is an assumed measure, it takes much less if you cook properly.)

500

Marinade:

Onion (medium, if the bulb is large, then 1 pc.)

Mint (mint leaves 10 - 15 are enough.)

to taste

Cilantro, coriander (as little as possible to the one who has a bad tone for coriander.)

Zira (seeds.)

Pepper (black pepper can be taken not ground and ground, it will even be more fragrant.)

Ghee (it is advisable not to overdo it, so you can take a little less.)

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 46 % 17 g

Fats 51 % 19 g

Carbohydrates 3 % 1 g

249 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 2 h 40 min

Step 1:
Chilled beef pulp, get rid of films and extra streaks. Then cut into cubes, about 4 * 4 or 5 * 5.
Step 2:
Cut the fat up to 0.5 cm thick, preferably thinner. The resulting plates are cut into squares of 4 * 4 or 5 * 5, depending on your pieces of meat.
Step 3:
Now let's do the marinade: Cut the onion into half rings.
Step 4:
Pick fresh mint leaves.
Step 5:
Spread the melted butter over low heat without bringing it to a boil.
Step 6:
Add onion, salt, coriander, pepper, melted butter, grated cumin in the prepared beef. We mix everything thoroughly, put it in the gastro capacity, lightly tamp it with our hands so that the meat lies more tightly, lay out mint leaves on top and cover with a film. We put it in a cool place, but preferably not in the refrigerator. After 2 hours, we remove onions from the meat, herbs, that is, everything that can burn, both on skewers and on the grill.

When frying shish kebab, lay out grooves of alder chips along the skewers, ready-made coals on the sides. Extinguish the flashes of fire not with water, but with salt, lifting the skewer so that it does not get on the meat, greasing the shish kebab with heated marinade near the grill. Let everything work out for you. Enjoy your meal.