Beef shashlik marinated with kiwi
4 servings
45 minutes
Beef kebab in kiwi marinade is an amazing combination of traditional cooking methods with exotic notes of Thai cuisine. The secret of the dish lies in the marinade: ripe kiwi gives the meat extraordinary tenderness and a light fruity sourness that perfectly harmonizes with spices and onions. Thanks to the natural enzymes in kiwi, the meat becomes tender and juicy, while aromatic garlic and black pepper add zest. Grilled over hot coals, the kebab acquires an appetizing crust and a deep rich flavor. This dish is perfect for street picnics as well as cozy home dinners. Pair it with fresh vegetables and aromatic sauces to reveal its full gastronomic palette.
1
Rinse the meat under running water and cut it into cubes of about 3-5 cm. Transfer the meat to a deep dish.
- Beef neck: 1 kg
2
Take 100 g of onion, peel and chop coarsely. Peel the kiwi. Blend the onion and kiwi in a blender. Slice the remaining onion into rings.
- Onion: 300 g
- Kiwi: 1 piece
- Onion: 300 g
3
Grate the garlic cloves on a fine grater and add them to the chopped meat. Also add the mixture of onion and kiwi, ground pepper, salt, and olive oil. Mix thoroughly.
- Garlic: 2 cloves
- Onion: 300 g
- Kiwi: 1 piece
- Ground black pepper: 2 g
- Salt: 7 g
- Olive oil: 50 ml
4
Put the meat in the fridge to marinate.
5
Grill the marinated meat over hot coals, skewering it or placing it on a grill rack.