Beef skewers according to a step by step recipe with photo

Kitchen appliances and utensils:

cutting board for meat;
a knife for meat;
cutting board;
kitchen knife;
wide tray;
deep bowl with a capacity of at least 4 liters;
paper or linen kitchen towel;
skewers (4 pcs.);
barbecue with coals.

Ingredients

Name	amount
Beef meat, shoulder	2.0 kg
Large onions	3 pcs.
Pork grease, oil seal	1 kg
Ground black pepper	taste
Ground coriander	taste
Common salt	taste

Step cooking

The recipe describes the preparation of juicy and soft skewers of beef shoulder. The taste of beef goes well with various spices and seasonings, giving the finished barbecue a rich aroma and good taste. For cooking, choose fresh young meat (but not fresh meat), not too lean.

Wash the beef spatula (2.0 kg) well, dry with a paper or linen kitchen towel. Cut off the film with meat, fat.
Cut the beef into pieces with a side of about 5-6 cm. Lay the resulting pieces on a tray in one layer.
Salt to taste. Sprinkle the pieces with ground black pepper and ground coriander (to taste) on one side, turn the pieces over and do the same.
Transfer the pieces of beef into a deep bowl. Cut the onion (3 pcs.) Into strips, remember the chopped onion with your hands until the juice is highlighted. Put the onions in a bowl of meat. Stir, leave to marinate for 1-2 hours.
Spread an omentum (1 kg) on a cutting board. Remove the onion from the pieces of meat before wrapping it with greasy mesh. Pork fat net (omentum) wrap each piece on all sides.
Trim the excess greasy mesh. Put the piece on the tray. Wrap each piece of beef in such a way. String 5-6 pieces of meat on each skewer, pressing them tightly against each other. Leave about 5 cm to the end of the skewers. Finish the salted kebabs and pepper on both sides (to your taste).
Fry the skewers on well-heated coals until cooked (there should be no fire, the meat will burn during it), turning the skewer from time to time to evenly fry the beef. The greasy net, in which pieces of meat are wrapped, does not allow the kebab to dry out and adds juiciness to it.

If you doubt the readiness of the kebab, remove the largest piece of meat from the skewer and cut it in half. Clear meat juice is extracted from the finished meat. Before removing the meat from the skewer, he should stand for 3-4 minutes. Serve with vegetables and herbs.

Choose a barbecue grill for barbecue with a wall thickness of at least 5 mm. The sides of the barbecue should not be high, the optimal distance for cooking is considered to be a distance of 5-10 cm from the surface of the coals.

Aromatic kebab is obtained when using coals from fruit species of trees: grapes, apple trees, plums, mulberries. Hardwood trees are suitable. Do not grill kebab on charcoal from coniferous wood. It is strictly forbidden to use yew, cypress, boxwood, black alder wood.