Welcome to the world of Shashlik, the iconic grilled skewers that are the heart and soul of outdoor gatherings across Eastern Europe and the Caucasus. While often made with pork or lamb, beef shashlik offers a rich, deep flavor that\'s truly special. The challenge? Keeping it from becoming tough. This recipe unlocks the secret to exceptionally tender and juicy beef shashlik, thanks to a vibrant, flavor-packed marinade that works its magic on the meat. Get ready to impress your guests and become the master of the grill!
Juicy beef shashlik
Ingredients for Juicy Beef Shashlik
- 1 kg beef tenderloin
- 150 g yellow onion
- 150 g celery stalks
- 1 bunch of parsley
- 1 chili pepper pod
- 1 lemon
- 50 g ketchup or tomato sauce
- 5 g khmeli-suneli (a traditional Georgian spice blend)
- 5 g ground paprika
- rosemary, salt, olive oil
How to Make Juicy Beef Shashlik
First, let’s make the most delicious marinade for beef shashlik (grilled skewers, a popular dish in Eastern Europe and Central Asia), which will tenderize the meat fibers. It’s no secret that beef shashlik can often turn out tough. This is because, firstly, you need to choose the right cut of meat, and secondly, you must marinate it well to reduce the cooking time.
So, coarsely chop the onion and place it in a blender.
Coarsely chopping the onion
Add a chopped bunch of fresh parsley (both leaves and stems) and the celery stalks to the onion.
Chopping celery stalks and parsley
Coarsely chop the hot chili and add it to the other vegetables.
Chopping a hot chili pepper
Blend the vegetables until you get a smooth paste. If it’s too thick, you can add a little filtered water to help the processor blend the ingredients more easily. Add the ground paprika and khmeli-suneli (a traditional Georgian spice blend).
Blending the vegetables, adding ground paprika and khmeli-suneli
Squeeze the juice from a whole lemon, straining it through a sieve to prevent any seeds from getting into the marinade.
Adding lemon juice to the marinade
Add ketchup or tomato sauce. I use a homemade ketchup with bell peppers: even a small spoonful will enhance the aroma and flavor of the marinade.
Mix everything together. Note: do not add salt at this stage, as salt will draw moisture out of the meat, which we want to avoid.
Adding homemade ketchup or tomato paste
Cut the beef tenderloin into large pieces—the meat chunks for shashlik should be similar in size and weight. Be sure to trim off any sinew and excess fat. By the way, it’s good to leave a little fat on to keep the meat from drying out.
Cutting the beef tenderloin, trimming excess fat and sinew
Place the beef pieces into the prepared marinade and refrigerate for 6-8 hours.
Placing the beef in the marinade and refrigerating
Thread the marinated meat onto skewers and brush with high-quality olive oil. This is important, especially if the beef is lean.
Threading the marinated meat onto skewers
If you like, you can slice an onion into rings and alternate the beef pieces with onion rings on the skewers.
I recommend placing a sprig of rosemary on the coals to add a fragrant smoke.
As soon as the meat is cooked through, remove it from the heat and salt to taste. Your juicy beef shashlik is ready.
Cooking the beef tenderloin shashlik over coals
And there you have it—perfectly grilled, succulent beef shashlik, bursting with flavor and smoky aroma. This dish is best enjoyed hot off the grill, shared among friends and family. Serve it traditionally with fresh flatbread (lavash), a simple tomato and onion salad, and your favorite sauce. Don\'t forget that the essence of shashlik is not just in the eating, but in the joy of cooking together outdoors. We hope this recipe brings warmth and delicious moments to your table. Enjoy your barbecue!
0 comments