Beef Shashlik
Main Dishes • Caucasian
Description
Beef is first marinated with cumin and coriander, then roasted with lamb fat and onions.
Ingredients
- Beef 0 lbs
- Onion 5 oz
- Fat Tail Fat 5 oz
- Ground coriander 1 tablespoon
- Black Cumin (Cumin) 1 tablespoon
- Salt 1 tablespoon
Step-by-Step Guide
Step 1
Remove all sinews and membranes from the meat. Cut it into cubes about three centimeters on each side.
Step 2
Slice the onion into quarter rings, fairly thick, about five millimeters, so that it can be easily shaken off the meat later (it will burn over the heat, and the smell of burnt onion is not desirable for the meat). Place the onion in a large bowl.
Step 3
Crush the salt, coriander, and cumin in a mortar. Add the spices to the onions and mix well with your hands—it's important to do this before adding the meat to prevent the spices from clumping together. Then, add the beef, mix well, and let it marinate for at least an hour.
Step 4
Slice the tail fat into thin pieces about two to three centimeters long and wide.
Step 5
Remove the marinated meat from the onions and thread it onto skewers, alternating with pieces of fat. Thread tightly, compressing and flattening the meat on the skewer.
Step 6
Grill until a reddish-brown crust forms.
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