Beef shashlik

4 servings

20 minutes

The beef is first marinated with cumin and coriander, and then baked with fat tail and onions.

Energy value per serving

• Calories: 696.1
• Proteins: 49g
• Fats: 53.8g
• Carbohydrates: 5.9g

Ingredients

• Beef: 1 kg
• Onion: 200 g
• Fat tail fat: 100 g
• Ground coriander: 1 tbsp
• Cumin (zira): 1 tsp
• Salt: 1 tsp

Cooking steps

1. Clean the meat of all veins and membranes. Cut into cubes about three centimeters on each side.

   Required ingredients:

   • Beef: 1 kg

2. Cut the onion into quarter rings - thick enough, about five millimeters, so it can be easily shaken off the meat later (it will burn on the fire, and the smell of burnt onion is not needed for the meat). Place the onion in a large bowl.

   Required ingredients:

   • Onion: 200 g

3. Grind salt, coriander, and cumin in a mortar. Add the spices to the onion and mash well with your hands — it's important to do this before adding the meat so the spices don't stick in clumps. Then add the beef, mix, and let it marinate for at least an hour.

   Required ingredients:

   • Salt: 1 teaspoon
   • Ground coriander: 1 tablespoon
   • Cumin (zira): 1 teaspoon
   • Beef: 1 kg

4. Cut the fat into thin slices about two to three centimeters long and wide.

   Required ingredients:

   • Fat tail fat: 100 g

5. Remove the onions from the marinated meat and thread it onto skewers, alternating with fat tail. Thread tightly, compressing and flattening on the skewer.

   Required ingredients:

   • Beef: 1 kg
   • Fat tail fat: 100 g

6. Grill until a red-brown crust forms.