Beef Entrecote Kebab
by Editorial Staff
If in the recipe you combine such concepts as “shashlik” and “entrecote”, as well as oriental spices and the process of cooking on charcoal, it is easy to guess what a dish is that absolutely everyone will like. We offer you a recipe for beef entrecote kebab.
Ingredients
- Beef (entrecote) – 2.5 kg
- Bulb onions – 4 pcs.
- Cilantro (seeds) – 1.5 tbsp
- Zira – 1.5 tbsp
- Ground sweet paprika – 2 teaspoon
- Ground black pepper – 2 teaspoon
- Salt – 1.5 tbsp
- Carbonated water – 150 ml
- Tortillas
- Pickled onions
- Pomegranate seeds
Directions
- Cooking the marinade. Put in a bowl one and a half tablespoons of cilantro seeds, one and a half tablespoons of cumin, one and a half tablespoons of salt, two teaspoons of ground sweet paprika, two teaspoons of ground black pepper.
- Clean 4 onions, wash and cut into half rings.
- Add to a bowl with spices and mix.
- Cut 2.5 kilograms of beef entrecote into a shashlik, cubes with a side of about 2 centimetermetres, weighing about 20 grams.
- Put the meat in the marinade and mix well, add 150 ml of sparkling water and mix thoroughly again.
- In a sealed container, put in the refrigerator for at least 3 hours (you can keep the meat in the marinade for a day or two).
- We string on barbecue sticks in 5 pieces. Fry on coals over medium heat for about 4 minutes on each side, until tender.
- Sprinkle the finished beef entrecote shish kebab with pickled onions, pomegranate seeds and serve with a fresh flatbread.
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