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Marbled Beef Shashlik (Grilled Skewers)

Incredibly tender, delicious skewers made from a premium cut of beef! Marbled beef shashlik isn't an everyday choice — so if you're going to treat yourself to something this special, it's worth doing right to really taste how tender and flavorful the meat is. Marbled beef doesn't need sour cream, mayonnaise, or a heavy hand with spices. It stands on its own, and only a subtle touch — never an overload — makes it even better.

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Marble beef kebab
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 61 % 14 g
Fats 35 % 8 g
Carbohydrates 4 % 1 g
135 kcal
GI: 100 / 0 / 0
  • Rinse the marbled beef under running water and pat it dry with paper towels. Cut it into large chunks, about 2 inches (5 cm) square, so the meat cooks through while staying tender. Put the beef in a deep bowl, pour in the sparkling mineral water, and mix — it's best to do this by hand, coating each piece. For the marinade, onion is the perfect partner for grilled meat: it always brings out the flavor without overpowering it. Peel, wash, and dry the onions, then cut them into thick rings (halve the rings if the onion is large). Put the onion in a deep bowl and add the ground pepper blend, salt, coriander, and dried herbes de Provence. You can use other spices if you like, but don't overdo it — you don't want to bury the flavor of the meat. Toss the onion with the spices, pressing lightly so it releases its juice. Add the juicy, seasoned onion to the beef and mix well, working the spiced liquid into every piece. Cover with a lid or plastic wrap and refrigerate for 40 minutes. Marbled beef is so tender it doesn't need the overnight marinade you'd give other meats — that long a soak would only ruin the flavor. Meanwhile, get the grill going. For the best results, set it up with two zones: one with live, flaming coals and one with hot embers that have burned down to a steady, even heat. Thread the meat onto skewers and set them over the flaming coals, no more than 30 seconds per side — just long enough to sear a crust that seals in the juices. Then move the skewers over the glowing embers and grill, turning now and then, for about 15 more minutes. Check for doneness: the juices should run clear when the meat is pierced. Serve hot, straight off the grill, with a little fresh herbs and, if you like, some fresh vegetables. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Mineral water - 0  kcal/100g
  • Ground coriander - 25  kcal/100g
  • Herb blend - 259  kcal/100g
  • Ground pepper blend - 255  kcal/100g
  • Marbled beef - 170  kcal/100g

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