Marinate and cook tender beef skewers 🥩

Kitchen appliances and utensils:

• cutting board;
• knife;
• metal or glass deep container;
• dish or tray - 2 pcs. (not plastic);
• skewers;
• barbecue;
• silicone brush.

Ingredients

Step cooking

1. We take about 2.5 kg of beef (it is better to take the neck, so the kebab will turn out more juicy), and using a sharp knife, cut into medium-sized pieces. Pieces should be symmetrical, and without hanging on them veins and little films, which in the future will burn up, frying on the grill. We put the chopped pieces on a cutting board and generously, generously salt, and then, using patting movements, we “drive” the salt into the meat. We do this manipulation from all sides. To salt such meat is extremely difficult, but to salt it is easy, and this can subsequently affect the taste of barbecue.
   
2. Then sprinkle the beef with thyme and carefully mix the pieces together so that the spice is evenly distributed.
   
3. Following thyme, generously sprinkle the kebab with ground paprika and again do the manipulation with stirring. Then we transfer the “processed” meat to a deep metal or glass container and pour the onion juice prepared in advance so that the liquid covers all the meat (you will need about 1.5 liters, depending on the exact amount of meat).
   
4. We cover the container with a lid and put in the refrigerator for 20 hours. After a specified period of time we get a barbecue from the refrigerator. We take the meat out of the container, wring it out of the marinade with our hands and put it on a clean dish or tray.
   
5. We take the skewers and begin to string them on their meat in this way: place smaller pieces at the edges of the skewer, and larger ones in the center; oblong pieces are strung along and not across; the skewer should pass strictly in the center of the piece, so that it is easier for you to turn the kebab during frying; you must first measure the width of the brazier and string so much meat on the skewer so that it "does not look out" outside the brazier. We put skewers with strung meat on a separate clean tray or a large dish (the main thing is that they are not plastic). We take a small amount of sunflower oil (about 50 ml) and lightly grease it with the already “collected” kebab from all sides with a silicone brush.
   
6. On the brazier (with preheated coals) we spread the skewer with the strung meat at a small distance from each other. Barbecue until cooked, often turning meat over. When a fire appears, sprinkle it with water.
   
7. The readiness of the kebab should be checked as follows: slightly open the browned pieces of meat and press each of them alternately. If pink juice does not come from the hole (in the place where the skewer breaks a piece), the piece of meat is ready. On average, it takes about 15 minutes to prepare barbecue on the grill, however, everything is individual and depends on the meat, the material from which the grill is made and the amount of coal. Remove the prepared barbecue from the grill, cover with a flat dish or a clean towel and let stand for 5 minutes.After the specified period of time, remove the pieces of meat from the skewers and proceed to the meal. Enjoy your meal!
   

Video recipe

You can clearly see how such a wonderful kebab is prepared, you can in this video.