Port wine marinated beef shashlik with tomatoes, mushrooms and peppers
6 servings
30 minutes
Port wine marinated beef shashlik is a harmony of rich flavors that combines the sophistication and warmth of Russian cuisine. Port wine gives the meat a refined sweet note, while Worcestershire sauce and garlic add depth and richness. Mushrooms, tomatoes, and peppers not only complement the taste of the meat pieces but also create a colorful and aromatic dish. This shashlik embodies traditional hospitality, prepared for warm gatherings with family and friends. Grilled over an open flame, it fills the air with enticing aromas that awaken the appetite. The taste of juicy meat slightly caramelized by the marinade harmoniously intertwines with the tenderness of vegetables, creating a perfect combination. Ideal for cozy summer evenings when the grill's fire is accompanied by conversations and laughter.
1
In a container, mix port wine, Worcestershire sauce, minced garlic, vegetable oil, ketchup, vinegar, marjoram, sugar, and rosemary. Add diced meat, mix, cover, and refrigerate overnight.
- Port: 2 glasss
- Worcestershire sauce: 4 teaspoons
- Garlic: 4 cloves
- Vegetable oil: 2 glasss
- Ketchup: 8 tablespoons
- Vinegar: 4 tablespoons
- Dried marjoram: 2 teaspoons
- Sugar: 4 teaspoons
- Dried rosemary: 2 teaspoons
- Beef tenderloin: 1.5 kg
2
Preheat the grill or barbecue.
3
Skewer the meat, mushrooms, tomatoes cut into 4 pieces, chopped onion, and small pieces of green pepper alternately.
- Fresh champignons: 12 pieces
- Tomatoes: 3 pieces
- Onion: 3 heads
- Green bell pepper: 3 pieces
4
Fry until cooked, constantly basting with marinade and turning.
- Port: 2 glasss
- Worcestershire sauce: 4 teaspoons
- Garlic: 4 cloves
- Vegetable oil: 2 glasss
- Ketchup: 8 tablespoons
- Vinegar: 4 tablespoons
- Dried marjoram: 2 teaspoons
- Sugar: 4 teaspoons
- Dried rosemary: 2 teaspoons