Karski Shashlik with Beef
Main Dishes • European
Description
A hit of Soviet-style gatherings. The key ingredient, which consists of large pieces of meat fillet, is rubbed with spices and wrapped in a fat net from the same animal. The original version calls for lamb, but today it is perfectly acceptable to make Karski shashlik with beef or pork, disguising the substitution with a generous cut.
Ingredients
- Veal Tenderloin 0 lbs
- Salt 0 oz
- Black Cumin (Cumin) 0 oz
- Coriander essential oil 0 oz
- Ground Black Pepper 0 oz
- Irish Whiskey 0 fl oz
- Olive Oil 0 fl oz
- Vegetable Oil 0 fl oz
- Cilantro 0 oz
- Onion 1 piece
- Potato 0 oz
- Champignons 0 oz
- Marinated cherries 0 oz
- Sweet Pepper 0 oz
- Meat 5 oz
- Lamb Fat Netting 0 oz
Step-by-Step Guide
Step 1
Cut the meat into medium-sized pieces, about 100 grams each. Season with salt, add ground cumin, coriander, and black pepper, along with coarsely chopped onion. Pour in vegetable oil, olive oil, and whiskey (or cognac). Mix thoroughly, mashing as you go, then cover and let it marinate for at least an hour and a half (you can refrigerate it).
Step 2
Thread a piece of marinated meat onto a skewer, followed by a young potato, a cherry tomato, a mushroom, and a piece of sweet pepper. Finish the skewer with a second piece of beef. Tightly wrap each skewer with beef fat netting. If necessary, you can secure the edges of the netting with toothpicks.
Step 3
Grill over charcoal until cooked through, turning the skewer regularly. If the fire is too strong, you can dampen it with coarse salt. Serve with thin lavash.
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