Russian Shashlik

Name: Russian Shashlik
Yield: Serves 4 to 6
Cuisine: Russia
Ingredients: 3 tablespoons extra-virgin olive olive oil; ¼ cup red wine vinegar; 1½ teaspoons salt; 2 bay leaves; 1 large onion, coarsely grated; 1½ to 2 pounds boneless beef sirloin or tenderloin tips; ½ cup dry red wine; 6 cloves garlic, minced; 1 large onion, cut into 1-inch pieces; 1 teaspoon freshly ground pepper; 1 large green bell pepper, cored, seeded, and cut into 1-inch pieces

Russia

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

Muscovites love to take to the country on the weekends, and when they do, chances are they’ll cook these robust beef kebabs. Grating the onion is a traditional Slavic technique that produces a fuller, richer onion flavor than dicing.

Ingredients

For the Beef and Marinade

1½ to 2 pounds boneless beef sirloin or tenderloin tips
1 large onion, coarsely grated

Europe
Russia
Dinner
Gluten-free
Eastern Europe

Method

Advance Preparation

4 to 8 hours for marinating the meat