Beef shashlik with fried onions and tahini-garlic sauce
4 servings
56 minutes
Beef shashlik with fried onions and tahini-garlic sauce is a dish that combines the aromatic spice of Eastern flavors with rich meaty delight. The history of shashlik dates back to ancient times when nomadic peoples cooked meat over an open fire. In this recipe, beef tenderloin is marinated in a mixture of lemon juice, garlic, allspice, and cinnamon, giving it a refined depth of flavor. Onions grilled on skewers caramelize to become a sweet and soft complement. The tahini-garlic sauce adds nutty tenderness and a hint of spiciness. This dish is perfect for festive dinners or cozy evenings, and its rich taste and aroma will make it the centerpiece of your table.
1
In a large bowl, mix crushed garlic, lemon juice, vegetable oil (leaving 1 tablespoon), salt, allspice, black pepper, and cinnamon.
- Garlic: 4 cloves
- Lemon juice: 0.5 glass
- Vegetable oil: 0.3 glass
- Coarse salt: 1 teaspoon
- Ground allspice: 0.5 teaspoon
- Freshly ground black pepper: 0.3 teaspoon
- Ground cinnamon: 0.3 teaspoon
2
Place the meat cut into small pieces in the marinade, mix well, and refrigerate for 2 hours to overnight.
- Beef tenderloin: 1 kg
3
Preheat the grill or barbecue.
4
Cut each onion into 8 segments and carefully thread a few pieces onto skewers. Brush with the remaining oil.
- Onion: 2 heads
- Vegetable oil: 0.3 glass
5
Put the meat on the skewers.
- Beef tenderloin: 1 kg
6
Fry the onion for about 12-15 minutes until soft and golden. Fry the meat for about 6 minutes for medium doneness.
7
Place the onion and meat on a plate and serve with tahini sauce (see note).