Roast beef shashlik
Recipe Facts
Difficulty:
medium ◉◉◉◎◎
Serves:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• (Kettle) grill, skewers, cutting board, knife, meat thermometer
Ingredients
• 1 roast beef with fat cap (here: from Argentine beef)
• 15 g salt
• 1 tsp black pepper
• 1 tsp heat-resistant oil
• 2 ½ tsp coriander, freshly crushed or coarsely ground
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Preparation
➊ Cut the roast beef into 3 cm thick slices, then cut each slice crosswise against the fat stripe into 3 cm wide pieces. This ensures the fat stripe is evenly distributed and present on every piece. Skewer the pieces immediately after cutting. Then salt, pepper, and lightly brush with oil. Finally, sprinkle with coriander. Let rest until the meat reaches the optimal temperature for grilling.
➋ Equip a grill (here: kettle grill) with a suitable rotisserie. This offers the great advantage of even heat distribution during grilling. Initially, moderate to high heat is needed, which is then slowly reduced. Grill the meat until it has a nice color all around on the outside. Then close the lid and grill the meat until it reaches an internal temperature of 62 °C – this takes a total of 15–20 minutes, depending on the size of the pieces.
➌ Serve the meat with or without the skewer. Pineapple, tomato, and mushrooms go well as a side dish here.
Recipe by Franz Eck
Grilling pieces of meat on skewers over charcoal is a culinary tradition passed down from generation to generation. This is also true in Kyrgyzstan - Franz Eck grew up in a small German village until he moved to Westphalia with his parents as a teenager 35 years ago. For FIRE&FOOD, the shashlik expert prepared delicious pieces of meat with his brother-in-law Andreas Rossol.
Exclusive recipe by Franz Eck and Andreas Rossol
