Grandad Peter’s beef shashlik

Grandad Peter’s beef shashlik

By
From
Meat
Serves
4
Photographer
Dean Cambray

You can serve these shashliks with pita bread and salad if you like, but I prefer my grandad’s choice of buttery rice pilaf.

Ingredients

Quantity Ingredient
1kg beef rump, cut into 3 cm cubes
2 medium onions, cut into 3 cm dice
2 red peppers, cut into 3 cm dice
100g button mushrooms
200g thick-cut rashers smoky bacon, cut into 3 cm dice
salt
freshly ground pepper

Marinade

Quantity Ingredient
1 cup red wine
2 garlic cloves
2 bay leaves
3 sprigs thyme
1/2 medium onion, roughly chopped
2 tablespoons olive oil
1 teaspoon freshly ground black pepper

Method

  1. Place the cubed beef in a shallow container. Add the marinade ingredients and use your hands to toss well so the beef is evenly coated. Cover with plastic wrap and leave to marinate in the refrigerator overnight.
  2. When ready to cook, preheat your barbecue to high. Drain the marinated beef and pat it dry on kitchen paper. Thread the beef, onion, pepper, mushrooms and bacon onto skewers, alternating to your liking.
  3. Season the shashliks lightly then grill for 8 minutes, turning them frequently, so they colour and cook evenly.
  4. Remove the shashliks from the heat and serve with pilaf.
Tags:
Meat
Adrian
Richardson
La
Luna
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