Preparation: Step 1
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Prepare all the ingredients for the preparation of beef kebabs.
For softening I will use a quarter of kiwi and onion. To increase juiciness — mineral water.
Salt weighed, for a kilogram of meat, we have enough 12 grams.
Antrakot is already cleaned. Without lived. Only a fat that is by no means cut. By the way, I always use it for barbecue.
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Step 2
Cut the meat as the same as the same pieces. I never do small ones. The weight of each of my pieces is 50-60 grams.
In my opinion, not small pieces — more juicy barbecue.
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Step 3
Throw on the meat on the meat on onions, salt, a mixture of peppers and grate a piece of kiwi.
Watch the master class «How to spend in the kitchen no more than 1 hour a day and at the same time it is good and useful to feed» 👉🏻 here
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Step 4
Mix everything thoroughly, fragmenting the onion with his hands, so that he would let the juice.
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Step 5
Pour everything about 150 grams of mineral water. Tighten the dishes with a baking film and set aside to pickle.
My kebab was pickled for about three hours, and I did not put him in the refrigerator. At room temperatures, it is getting marked faster. If you have planned for a longer time, then, of course, in the refrigerator.
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Step 6
Strew pieces of meat on skewer.
Throw off the entire onion. It is no longer needed and it will only burn when frying.
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Step 7
Transfer the barbecue to the barbecue with hot coals.
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Step 8
Fry the barbecue evenly from all sides.
It took me about 15-20 minutes, no more.
In general, time depends on the depth of the barbecue, on the temperature of the coal and on the result you want to get. Completely fried, medium fried, and maybe with blood — everything is of its time.
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Step 9
Remove the beef kebab from the barbecue. Cover, for example, by foil and let a couple of minutes come to their senses.
After that immediately serve.
Pickled onion: recipe
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Step 10
The soft barbecue bar on the barbecue is ready.
I prefer Medium Vell, that is, almost fried. The meat is slightly pink, but the internal temperature is already high, about 65-67 degrees.
Somehow I want to try to take the meat easier, kiwi a little more, picking time longer. When I do all this, I will write a comment below).
Maybe someone has already tried it? Or are there any tricks that you want to share? We are waiting for comments!
All pleasant appetite and delicious beef barbecue!
Other recipes for barbecue marinades, see 👉🏻 HERE
