Usuba
Beef Shashlik with Tail Fat
The meat is marinated with spices and onions, then threaded onto skewers with tail fat and grilled on a barbecue until crispy.
- Total
- 20 min
- Standard serving
- 330.1 g
Ingredients
Total 6
Instructions
- 1
Step 1
Clean the beef from sinews and films. Cut into cubes with sides of about 3 cm.
- 2
Step 2
Cut the onion into quarter rings about 5 mm thick — this way it won't burn over the heat. Place in a large bowl.
- 3
Step 3
Grind salt, coriander, and cumin in a mortar. Add the spices to the onion and knead well with your hands — this should be done before adding the meat so the spices don't clump together.
Add the beef, stir and let it marinate for at least 1 hour.
- 4
Step 4
Cut the fat into thin slices approximately 2–3 cm in length and width.
- 5
Step 5
Separate the meat from the onion. Thread onto skewers, alternating beef with fat. Thread tightly, squeezing and flattening on the skewer.
- 6
Step 6
Grill until a red-brown crust forms.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
