Beef Kebab with Plum Sauce

by Editorial Staff

Beef is marinated in wine and onion marinade and served with plum sauce.

Servings: 4


  • Beef fillet – 800 g
  • Onions (cut into strips) – 1 pc.
  • Dry red wine – 200 g
  • Butter – 15 g
  • Salt to taste
  • Ground black pepper – to taste
  • Lemon wedges for serving
  • Salad leaves for serving
  • Green or red plums – 300 g
  • Water – 400 g
  • Garlic – 2 cloves
  • Fresh cilantro (chopped) – 45 g (3 tablespoon. L.)
  • Salt to taste
  • Cayenne pepper – 1 pinch


  1. Cut the meat into 3-4 cm pieces. Put the meat in a large bowl, sprinkle with salt and pepper, add onions and wine, mix well (photo 1). Cover the bowl with cling film and refrigerate for 3 hours.
  2. Prepare the sauce. Place the plums in a saucepan, add water, bring to a boil and simmer over medium-low heat for about 20 minutes. Then remove the plums from the pan, but do not pour out the liquid.
  3. Cut the cooled plums in half, remove the pit (photo 2), and put the plums themselves in the bowl of the kitchen processor. Add garlic, cilantro and about 5 tbsp of liquid in which the plums were cooked. Grind until puree. Then, continuing to grind, add one tablespoon of the same liquid, bringing the sauce to a creamy state. Add salt and cayenne pepper to the sauce, mix well again.
  4. Turn on the grill to preheat. Melt 1 tablespoon on the stove. a spoonful of butter.
  5. String the meat on skewers, grease with butter and put on a preheated grill, fry the beef shashlik for about 10-15 minutes, periodically turning it over (until it is beautiful brown).
  6. Serve kebabs with lettuce and plum sauce. You can also serve lemon slices to the beef kebab.

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