Juicy beef kebab on the grill

Step-by-step cooking

1. Step 1:

   

   How to make a beef kebab on the grill? To make the kebab juicy and soft, you need to take the right part of the animal. For this, a tenderloin, the back of the leg of a cow (bull) or a tenderloin from the back is ideal. It is important that the animal is young. Prepare all the products listed on the list.

2. Step 2:

   

   Take bulbs that are not very large. Peel the onion from the husk and rinse in cold water. Prepare dry spices for marinating beef. What spices and in what quantity should I use? The set of seasonings can be any according to your taste. I usually use a mixture of ground peppers, a little coriander and dry Provencal herbs for beef. The amount of salt is also individual.

3. Step 3:

   

   Rinse the beef and dry it with paper napkins to get rid of excess moisture. Cut the veins and film, if any. Cut the meat into portions.

4. Step 4:

   

   Do not make the size of the pieces too large or, on the contrary, small. Large pieces will fry badly and for a long time, and very small ones risk getting dry. Cut the meat about the size of a large walnut.

5. Step 5:

   

   Cut each onion into two or four pieces. Send it to the blender.

6. Step 6:

   

   Grind until smooth. At this stage of cooking, you can use a meat grinder.

7. Step 7:

   

   Send the onion mass to a gauze or fine sieve to separate the juice. The recipe will require about half a glass of juice, this amount is enough to marinate one and a half kilograms of beef. Onion cake can be used in minced meat for dumplings, manti or cutlets.

8. Step 8:

   

   Send spices and salt to the sliced beef. At this stage, you can add chopped fresh basil, parsley or cilantro.

9. Step 9:

   

   Pour in the onion juice.

10. Step 10:

    

    Mix everything thoroughly, cover with cling film or lid and put in the refrigerator for at least two hours. It is not worth keeping beef in onion marinade for a long time, two or three hours will be quite enough.

12. Step 11:

    

    Light a fire in the grill.

13. Step 12:

    

    While the firewood is burning, remove the meat from the refrigerator.

14. Step 13:

    

    Put the beef on the skewers.

15. Step 14:

    

    When the firewood burns out and the coals remain, you can proceed to the next step. If the coals in the grill are too large, then crush them with a poker or other object into smaller pieces.

16. Step 15:

    

    Put the barbecue on the grill.

17. Step 16:

    

    Fry the pieces of meat, turning each skewer periodically.

18. Step 17:

    

    Bring the shish kebab to readiness. The cooking time depends on the size of the pieces, the strength of the heat and the quality of the meat. Cut one of the pieces with a knife, if the juice is clear inside, then the kebab is ready!

19. Step 18:

    

    Serve until the meat is cold.

20. Step 19:

    

    Offer fresh vegetables, young greens and all kinds of sauces to the kebabs.