Classic Beef Shish Kebabs

Shish kebab in the countryside - what could be better? Everyone would like to treat yourself and your loved ones succulent flavorful dish. But what a shame, and how the mood is spoiled if something inedible is obtained instead of the expected to the meal dishes. If a shish kebab is made from beef, failures and are not at all uncommon. To avoid disappointment, I can recommend good ways to shish kebab of beef https://pinkycloud.com/beef-shish-kebab-secrets-of-pickling-of-meat Marinades for shish kebab are divided in two groups. The first one is suited for delicate fish, chicken and soft pork. The second group is suitable for thicker meat which may become rigid and viscous during preparation on skewer. These marinades contain so-called aggressive additives: – citric acid, – vinegar, – red wine, etc. Here we are advised to cook the vegetables separately from meat. But vegetables should be cut quite large for a shish kebab, so they prepared both with meat and not burnt. Therefore, consider cutting the size and try not to cut the vegetables very finely.

This was so good! I used about 3/4 lb of tenderloin, and added a bit more olive oil. I was doubtful that this tiny bit of marinade was enough, but it really was. It infused just the right amount of rosemary and garlic into already delicious beef. The veggies with oil and lemon were perfect as well. A classic dish--nothing new, but very yummy!