Roast beef shashlik
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• (Kettle) grill , grill skewers, cutting board, knife , meat thermometer
Ingredients
• 1 roast beef with fat (here: from Argentinian beef)
• 15 g salt
• 1 tsp black pepper
• 1 tsp heat-resistant oil
• 2 ½ tsp coriander, freshly crushed or coarsely ground
You can find accessories in the FIRE&FOOD Shop
preparation
➊ Cut the roast beef into 3 cm thick slices, then cut each slice across the strip of fat into 3 cm wide pieces. This way the strip of fat is evenly distributed and should not be missing from any piece. Skewer the pieces immediately after cutting. Then season with salt and pepper and spread a very thin layer of oil. Finally, spread the coriander. Leave to stand so that the meat reaches the optimum temperature before grilling.
➋ Equip a grill (here: kettle grill) with a suitable rotisserie. This offers the great advantage of even heat distribution when grilling. At the beginning, moderate to high heat is needed, which is then slowly reduced. Grill the meat until it has taken on a nice color all around. Then close the lid and grill the meat until it reaches a core 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 a skewer. Pineapple, tomatoes and mushrooms go well as a side dish.
Recipe by Franz Eck
Grilling pieces of meat on skewers over charcoal is a culinary tradition that is passed down from generation to generation. This is also the case 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
