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Beef kebab to make the meat soft on the grill

Tender Beef Kebabs on the Grill

A foolproof method for tender grilled beef kebabs. A quick roll in breadcrumbs helps the meat hold onto all its flavor. Serve with fresh vegetables, raw or green onions, and a splash of vinegar.

luba60

Recipe author

Beef kebab to make the meat soft on the grill

Composition / ingredients

Servings:

Beef

2000

Onion

Coriander seeds

Mayonnaise

Baking soda

Salt

Fat (any kind)

400

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 66 % 19 g

Fats 31 % 9 g

Carbohydrates 3 % 1 g

163 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you grill beef kebabs so the meat turns out tender? Gather all your ingredients. For tender beef kebabs, choose meat from the neck or along the spine — that's the most tender cut. Ideally the animal shouldn't be old. If you can't tell, don't worry — I'll share my tricks for making beef kebabs come out tender.
Step 2:

Crush the coriander seeds with a mortar and pestle — just enough to crack them, not grind them to a powder.
Step 3:

Grate the onion or run it through a food grinder.
Step 4:

Cut the meat into evenly sized pieces, about 1 1/2 inches (3.5 x 4 cm).
Step 5:

Put the meat in a bowl, salt it to taste, and add the grated onion, the mayonnaise (any kind, though ideally not a cheese-flavored one), the baking soda, and the coriander. Mix everything thoroughly. Press it down with a flat plate and refrigerate for 2 to 3 hours.
Step 6:

Once the meat has marinated, thread it onto skewers, alternating each piece of meat with a small piece of the fat. If you're using wooden skewers, soak them in water first. The meat will come out juicier.
Step 7:

For variety, roll a few of the skewers in breadcrumbs, pressing the crumbs onto the meat with your hand. You'll get tender kebabs with a nice crunch.
Step 8:

Lay the skewers on the grill over coals that have burned down to embers and cook, turning them evenly. To keep dripping fat from flaring up the coals, sprinkle a little water on the grill (right onto the skewers).
Step 9:

And there you have it — wonderful, tender beef kebabs. Round out the meal with fresh vegetables, herbs, and a light salad!

If you have time and want extra insurance that the kebabs will be tender, pop the skewers in the freezer for a couple of hours — or even leave them overnight.
To keep your eyes from stinging while you cut the onion, rinse both the onion and the knife in cold water first. Your cutting board won't hold onto the onion smell if you rub it with a slice of lemon before you start.
If you use a store-bought spice blend, always check the label — many already contain salt, so account for that or you risk over-salting the dish.
Homemade mayonnaise is worth the effort — it tastes better and is better for you. You can also use sour cream or plain yogurt instead of (or blended with) mayo in any ratio you like, which cuts the calories.