Marble beef kebab

A piece of marbled beef is washed under running water and dried with a paper towel. Cut into large pieces of about 5x5 cm, so that the meat is well fried and turned out to be quite tender. We put the meat in a deep bowl, pour mineral water and start mixing. It is better to do it with your hands, wiping each piece.

For pre-marinating marbled beef, we use onions. This is the best thing you can imagine in combination with a barbecue: it always emphasizes the taste of meat favorably without clogging it. Peel the onion, wash it, dry it and cut it into thick rings. If the head is large, you can cut the rings in half. We put the onion in a deep dish, pour on it a ground mixture of peppers, salt, ground coriander and dried Provencal herbs. If desired, you can choose any other spices, but the main thing is not to overdo it and not pour too much so that the taste of meat is not clogged with them.

Stir the onion with spices, slightly pressing it down so that the pieces release the juice. Add the onion with spices to the beef, mix well, trying to wipe each piece with a spicy liquid. Cover with a lid or cling film and send to a cool place for 40 minutes. Marbled beef is very tender and it is not required to marinate it during the day, like a shish kebab from any other meat. Such a long period will only spoil the taste of the finished meat.

At this time we are preparing a barbecue. For proper preparation of a marble beef shish kebab, it is necessary to divide the grill into two parts. In one of them, the coals will be burning, and in the other already burned out, with a stable, uniform heat.

We string the meat on skewers, spread them over the burning coals, without lingering on each side of the meat for more than 30 seconds. This time is necessary so that the crust is sealed, and all the juice remains inside.

Immediately after that, we transfer the skewers to the burnt coals with heat and fry, turning them over periodically, for about 15 minutes more. We focus on readiness - the juice should flow out transparent when piercing the meat.

Serve hot, immediately from the grill, with a small amount of greens. If desired, you can add fresh vegetables.

Bon appetit!