Recipe Catalog
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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.
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The author of this recipe is the chef of the restaurant "Honest Kitchen" Sergey Eroshenko.
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This Italian kebab recipe combines the exquisite flavor of duck breast with the rich smokiness of bacon, the sweetness of onion, and the freshness of green pepper. The dish's history is rooted in Mediterranean culinary traditions, where the skillful combination of meat and vegetables on the grill is valued for its richness of flavors and aromas. Marinating in Italian dressing gives the meat tenderness and spiciness, while the grilling process releases its juices and makes each piece juicy and appetizing. These kebabs are perfect for a festive dinner or a friendly picnic, filling the atmosphere with warmth and aromas. They pair wonderfully with light wine and fresh vegetables, creating a harmony of taste and enjoyment.
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Port wine marinated beef shashlik is a harmony of rich flavors that combines the sophistication and warmth of Russian cuisine. Port wine gives the meat a refined sweet note, while Worcestershire sauce and garlic add depth and richness. Mushrooms, tomatoes, and peppers not only complement the taste of the meat pieces but also create a colorful and aromatic dish. This shashlik embodies traditional hospitality, prepared for warm gatherings with family and friends. Grilled over an open flame, it fills the air with enticing aromas that awaken the appetite. The taste of juicy meat slightly caramelized by the marinade harmoniously intertwines with the tenderness of vegetables, creating a perfect combination. Ideal for cozy summer evenings when the grill's fire is accompanied by conversations and laughter.
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Children's beef kebabs with cherry tomatoes are a refined and tender version of a traditional Georgian dish. The beef tenderloin, infused with the sweetness of honey and the depth of soy sauce, becomes juicy and aromatic. Small cherry tomatoes add freshness and a slight tang to the dish, creating a perfect balance of flavors. The recipe's origins trace back to Georgian cuisine, famous for its meat dishes cooked over an open flame. Due to their simplicity in preparation and appetizing appearance, these kebabs make an excellent treat for both children and adults, enlivening family celebrations and friendly gatherings. They can be served with herbs and sauces that highlight the richness of the meat. An ideal way to introduce children to the culture of kebabs in a soft and gentle manner!
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Children's kebabs made from chicken breasts are a tender and juicy dish of Georgian cuisine adapted for kids. The ease of preparation makes it perfect for family picnics and outdoor dinners. Georgia is famous for its meat dishes, and this kebab preserves traditions – a minimal amount of spices highlights the natural flavor of the chicken. Pieces of fillet infused with the aroma of olive oil become soft and pleasant to taste after grilling. It can be served hot or cold, making the dish versatile and convenient. Bamboo sticks add authenticity and ease of use, turning a simple dinner into a little celebration. It's an ideal solution for children who love simple yet tasty dishes.
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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.
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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.
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Beef shashlik in tea marinade is an unusual yet exquisite dish of Serbian cuisine. The combination of strong meat and aromatic milk oolong gives the shashlik a delicate creamy aftertaste. Tea leaves soaked in moisture reveal their deep aroma, harmonizing with onion, garlic, and lemon's acidity. Sparkling water makes the marinade even softer, helping the meat absorb spicy notes. After several hours of marinating, the meat becomes surprisingly juicy, and grilling over hot coals gives it an appetizing crust. This shashlik is perfect for warm evenings outdoors, accompanied by a glass of dry wine or traditional Serbian sides. Its unique taste and aroma make it a true gastronomic find for lovers of unusual combinations!
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Beef shashlik in oyster sauce is a delightful blend of Chinese culinary traditions and Eastern flavors. Marinated beef soaked in the rich taste of oyster and fish sauce with delicate notes of ginger and sesame oil becomes incredibly juicy and spicy. Cooked over coals, it gives the meat an appetizing crust and a rich smoky aroma. This shashlik is perfect for festive gatherings and cozy family meetings, while its exquisite taste captivates gourmets who appreciate rich and harmonious combinations of spices and marinades.
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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.
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Another oven-baked shashlik recipe, this time made from marbled beef. The main character is a spicy marinade of paprika, lemon juice, vegetable oil and pepper, which perfectly highlights the brutal texture of the meat.
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Beef Stroganoff made with chicken breast in a creamy mushroom sauce with spaghetti is a refined and hearty dish of European cuisine, combining the tenderness of chicken fillet and aromatic creamy-tomato sauce. The history of Beef Stroganoff dates back to 19th century Russia, where it was made with beef, but modern culinary variations include chicken. The tender meat soaked in a sour cream-based sauce with a slight tang from tomatoes and the spiciness of mustard pairs perfectly with soft mushrooms and firm spaghetti. The dish has a harmonious flavor where the juiciness of the meat and creaminess of the sauce create an ideal combination. It is a versatile treat suitable for both a cozy home lunch and an exquisite dinner, delighting with its simplicity in preparation and richness of flavor nuances.
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Replacing beef tenderloin with turkey breast in the classic beef stroganoff recipe only seems barbaric at first glance. In fact, only three characteristics influence the suitability of meat for beef stroganoff: the absence of pronounced sinews, the ability to cook evenly and look nice in the form of finely chopped meat. Turkey meets all the requirements: it has a uniform texture without hard inclusions, behaves quite predictably when stewing and looks attractive even in a whitish sour cream sauce. And the taste can be tweaked by adding a banal sauté of carrots and onions. If this is not enough, you can drop some soy sauce into the gravy, add a little mustard. Just one porcini mushroom, fried together with carrots and onions, gives an amazing effect .
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The beef is first marinated with cumin and coriander, and then baked with fat tail and onions.
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