Tender Beef Kabobs (Shashlik) Recipe
fromnatashaskitchen.comnatashaskitchen.com/2014/06/10/tender-beef-kebabs-shashlik-recipe
The key to great kabobs is to give your meat plenty of time to marinate and don't rush it! I like to marinate at least 4 to 6 hours.
Ingredients
Instructions
Combine all of your marinade ingredients in a large glass or plastic bowl (do not use aluminum) and stir to combine.
Slice meat and transfer it into the marinade bowl, stirring well to coat. Marinate beef in the refrigerate4 to 6 hours, stirring a few times while marinating to make sure meat is evenly marinated. Note: Sometimes after long periods of refrigeration, the oil in the marinade can firm up a bit; it will liquify again if you let the marinated meat sit at room temp 30 minutes before skewering.
Soak bamboo or wooden skewers at last 30 min. After the meat is done marinating, slice veggies and skewer them with meat onto Bamboo skewers. Brush/ pour remaining marinade over skewers.
Grill over med/high heat for about 8-10 minutes or until you've reached the desired doneness, rotating every 2-3 minutes for even grilling. Remove kebobs from grill and let them rest at least 5 minutes before eating. If you cut into them right away, they will juice out and end up dry. Serve with your favorite steak sauce
