Beef Shashlik Recipe

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Submited by mreena khan from karachi

Beef Shashlik Reciperecipe is regarded as one of the most popular recipe of Pakistani cuisine. No dining table is complete without presenting delicious and aromatic Beef Shashlik Recipe recipe. By following the Beef Shashlik Recipe recipe as it is listed will get you perfect taste. Above is the Beef Shashlik Recipe recipe by which you can make Beef Shashlik Recipe easily anywhere around the world. All the ingredients & method are provided for your assistance. Enjoy the delicious of Beef Shashlik Recipe recipes at Hamariweb.com

INGREDIENTS

4.5 lb (2 kg) beef (under cuts)

3-4 tomatoes

1.5 lb (700 g) onion

5-6 bay leaves

1 tablespoon dried parsley

1 tablespoon dried basil

1 teaspoon ground white pepper

2-3 lemons

½ cup (100 ml) water

Salt to taste

METHOD

Peel and slice onion. Add some salt to onion slices and knead with hands until juicy.
Cut some onion bulbs into large pieces. Thread marinated onion with meat onto skewers later.
Crumble bay leaves.
In a bowl, combine parsley, basil, white pepper and bay leaves.
Squeeze lemon juice and blend with water.
Mix everything well.
Wash meat and cut into medium pieces.
Put into marinade and top with something heavy.
Place in cold place for 4-5 hours, or let it marinate overnight to get perfect result.
Thread marinated meat together with vegetables onto skewers.
Roast shashlik for 20-30 minutes until golden brown.
If there is no opportunity to roast over coal embers, bake in oven.

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REVIEWS & DISCUSSIONS

Any one tell me that if the meat is already cooked before you put it in the stick so is it necessary to use a Bar B Q grill to give the coal flavor? I never use this grill but due to the taste every one like it.
By: ifra, Form: khi, on 16 Aug, 2015
I like the way when it roast on to the fire, during roast beef shashilk make a very sweet smell which I like most. It is very easy dish which I also learn in this site in the last year, it is the combination of chinese and continental.
By: shumaila, Form: khi, on 02 Aug, 2015