Basturma shashlik

3 servings

45 minutes

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

Energy value per serving

• Calories: 164.2
• Proteins: 13.2g
• Fats: 10.7g
• Carbohydrates: 4.5g

Ingredients

• Beef tenderloin: 200 g
• Onion: 50 g
• Wine vinegar: 10 ml
• Leek: 50 g
• Tomatoes: 50 g
• Sweet pepper: 30 g
• Salt: to taste
• Ground black pepper: to taste
• Green: to taste

Cooking steps

1. Clean the fillet from tendons, cut into pieces weighing 50-60 grams, place in porcelain or clay dish, sprinkle with salt and pepper, add vinegar and finely chopped onion and mix.

   Required ingredients:

   • Beef tenderloin: 200 g
   • Onion: 50 g
   • Wine vinegar: 10 ml
   • Salt:  to taste
   • Ground black pepper:  to taste

2. Cover the meat dish with a lid and place it in a cool place for 14-16 hours for marinating, that is, to obtain basturma.

3. Skewer the marinated meat on a metal skewer and grill over hot coals (without flames), turning the skewers occasionally to ensure even cooking of the marinated meat pieces.

4. Serve the shashlik on a plate, surrounding it with marinated onions or chopped green onions, halved tomatoes grilled over coals, bell pepper pods, and herbs.

   Required ingredients:

   • Onion: 50 g
   • Leek: 50 g
   • Tomatoes: 50 g
   • Sweet pepper: 30 g
   • Green:  to taste