Meat for barbecue, in this case beef (1 kg), put on 15-20 minutes in the freezer to make it a little firmer, then cut it neatly and beautifully. Frozen meat cut into thin slices, about 10x15 cm and slightly repel. Imitation marble is committed to ensuring that lamb omentum (fatty mesh) – it can be bought at the butcher shop or market. The seal (300 g) cut to size pieces of meat on each slice put a slice of fat mesh, sprinkle with spices – salt, pepper and roll in roll.
For those who do not accept the combination of beef with lamb fat, there is another option – beef fillet smeared with a paste made of butter (200 g), fresh dill, garlic, paprika and salt. The meat is wrapped in a roll and put in the freezer for a short time, frozen strudel cut into equal size pieces, put on skewers and sent to the grill. The coals should not be too hot, so the meat does not burn, in this case, it will turn out tender, flavorful, juicy shashlik.
A ready shish kebab spread on a dish, decorated with greenery. The skewers are seasoned with pickled onions, mixed with sumac – Eastern seasoning made of dried berries. The spice gives the dish a reddish color and a light, tangy taste and is great for meat dishes.