Usuba
Beef Basturma on Coals
Marinated beef fillet grilled over charcoal. Tender meat with a tangy flavor of vinegar and onions, served with tomatoes, fresh herbs, and lemon.
- Prep
- 180 min
- Cooking
- 20 min
- Total
- 200 min
- Standard serving
- 285.3 g
Ingredients
Total 6
Instructions
- 1
Step 1
Rinse the beef tenderloin and trim it of sinews. Cut the meat into pieces of 40–50 g.
Place the pieces in a porcelain or enameled dish. Salt and pepper to taste, add wine vinegar and finely chopped onion. Mix well.
- 2
Step 2
Cover the dish with a lid and place in a cold place for 2–3 hours to let the meat marinate.
- 3
Step 3
Thread the marinated fillet onto a metal skewer. Grill over hot coals without flame for 8–10 minutes, constantly rotating the skewer for even cooking.
- 4
Step 4
Remove the cooked basturma from the skewer and arrange on a heated plate. Garnish with tomatoes, onions, green onions, and lemon slices.
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