Russian Beef Kebabs Shashlik Recipes

Steps:

• Combine all of your marinade ingredients in a large glass or plastic bowl (do not use aluminum) and stir to combine.
• Slice meat and transfer it into the marinade bowl, stirring well to coat. Marinate beef in the refrigerator 6 hours, or overnight (the longer the better), stirring 3 times while marinating to make sure meat is evenly marinated. Sometimes after long periods of refrigeration, the oil in the marinade can firm up a bit; it will liquify again if you let the marinated meat sit at room temp 30 minutes before skewering.
• Soak bamboo or wooden skewers at last 30 min before skewering. After the meat is done marinating, slice veggies and skewer them with meat onto Bamboo skewers. Brush/ pour remaining marinade over skewers.
• Grill steak kabobs over med/high heat for about 8-10 minutes or until you've reached the desired doneness, rotating every 2-3 minutes for even grilling. Remove kebobs from grill and let them rest at least 5 minutes before eating. If you cut into them right away, they will juice out and end up dry.

Steps:

• 1. Trim any sinew and excess fat off the beef, then cut the meat into 1 1/2-inch cubes. Combine the ingredients for the marinade in a large nonreactive baking dish. Add the meat and toss thoroughly to coat. Cover and let marinate, in the refrigerator, at least 4 hours, but preferably 8, stirring once or twice.2. Preheat the grill to high.3. Remove the beef from the marinade and thread onto the skewers, alternating with pieces of onion and bell pepper. When ready to cook, oil the grill grate. Arrange the kebabs on the hot grate and grill, turning with tongs, until the meat is cooked to taste, 2 to 3 minutes per side, (8 to 12 minutes in all), for medium-rare. Baste the beef with any excess marinade as it cooks, but stop basting the last 5 minutes. Serve immediately.Serves 4 to 6