Beef shashlik with goose breast
6 servings
60 minutes
Beef shashlik with goose breast is an unusual combination of tender beef and aromatic goose breast, creating a rich flavor with a hint of smokiness. This dish can be called a true gastronomic find as it combines the juiciness of beef with the intense aroma of goose. The marinade made from onion and lemon juice gives the meat tenderness and a zesty freshness, while spices add depth to the flavor. The cooking process over open coals adds light caramelization, making the shashlik even more appetizing. It pairs perfectly with fresh vegetables and spicy sauces, creating a balance between meaty richness and freshness. It's a great choice for those looking to diversify classic shashlik and try something new.
1
We are preparing the marinade. In a blender or food processor, grind the peeled onions into a puree, then strain through a sieve (or simply squeeze through cheesecloth). Add the juice of one lemon, salt, pepper, and cumin to the resulting juice, and mix.
- Onion: 4 heads
- Lemon: 1 piece
- Coarse salt: 1 teaspoon
- Ground black pepper: 0.5 teaspoon
- Ground cumin: 0.5 teaspoon
2
Cut the beef into cubes about 3 cm and immerse it in the marinade. Marinating time is about half an hour.
- Beef tenderloin: 1 kg
3
Slice the goose breast into pieces about 3-4 mm thick.
- Goose breast: 1 piece
4
Skewer the meat (iron or bamboo), alternating pieces of beef with slices of goose breast.
- Beef tenderloin: 1 kg
- Goose breast: 1 piece
5
Grill for 2-3 minutes on each side over hot coals (this kebab has 4 sides).
