What kind of meat to choose for a barbecue? It should be soft, moderately greasy and, of course, fresh. I like beef neck kebab. Also, when buying, I try to choose pieces of the correct shape so that it is convenient to cut them into cubes.
Ingredients
- Beef (collar) – 2 kg
- Onion - 300 g
- Apple cider vinegar - 3 tbsp.l .
- Vegetable oil - 3 tbsp.l .
- Coriander - 0,5 tsp.
- A mixture of peppers with peas - 1 tsp.
- Salt - 1,5 tsp.
- Mineral water (highly carbonated) – 2 l
Step-by-step cooking recipe
Cut the beef neck into small cubes, put it in a bowl and pour mineral water for 30 minutes.
Drain the water, squeeze the meat slightly.
Rub the spices and salt in a mortar.
Peel the onion from the husk and finely chop it.
Put the ground spices, onion, vinegar and oil in a bowl with meat. Stir, cover tightly with cling film and put in a cool place for 6-8 hours.
Clean the meat from the remnants of the marinade and put it on the skewers.
Fry on the grill for 20-25 minutes, turning every 2-3 minutes.
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