Karski shashlik from beef
5 servings
180 minutes
A hit of Soviet nomenklatura feasts. The key ingredient, that is, massive pieces of meat fillet are rubbed and wrapped in the fat net of the same animal. The original version calls for lamb, but today it is legal to cook Karski shashlik from both beef and pork, disguising the fake with large cuts.
1
Cut the meat into medium-sized pieces of about 100 grams. Add salt, ground cumin, coriander and black pepper, coarsely chopped onion, pour in vegetable and olive oil and whiskey (or cognac). Mix thoroughly while mashing, cover with a lid and leave for at least one and a half hours (can be refrigerated).
- Beef tenderloin: 1 kg
- Salt: 12 g
- Cumin: 4 g
- Coriander seeds: 4 g
- Ground black pepper: 6 g
- Whisky: 20 ml
- Olive oil: 40 ml
- Vegetable oil: 40 ml
- Onion: 1 piece
2
Skewer a piece of marinated meat, then a young potato, cherry tomato, mushroom, and a piece of sweet pepper, finishing with a second piece of beef. Tightly wrap each skewer with beef fat netting. If necessary, the edges of the net can be secured with toothpicks.
- Beef tenderloin: 1 kg
- Potato: 60 g
- Button mushrooms: 30 g
- Cherry tomatoes: 30 g
- Bell pepper: 30 g
- Beef caul fat: 70 g
3
Grill over coals until cooked, regularly turning the skewer. You can dampen a strong fire with coarse salt. Serve with thin lavash.
- Salt: 12 g
