Caucasian Skewered Beef


Preparation info
  • 4 to 6

    • Difficulty


Appears in
A Taste of Russia

By Darra Goldstein

Published 1983

  • About

Like the more familiar shashlyk, basturma is a grilled specialty from the Caucasus, made with beef instead of lamb. The meat is left to season overnight in a highly spiced marinade, then cooked quickly over hot coals.


  • 2 pounds boneless beef sirloin, cut into 2-inch cubes
  • 1 large onion, grated
  • 1 teaspoon


Place the meat cubes in a large bowl. (They should be at room temperature.)

Mix together thoroughly the onion, salt, peppercorns, garlic and herbs. Combine the olive oil and lemon juice, and stir in the onion mixture. Pour over the meat.

Marinate overnight or preferably for 24 hours. Grill over hot coals for about 10 minutes, turning once. The meat should still be pink inside.</