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Beef Shashlik

Juicy marinated beef skewers grilled over high heat with onions and fragrant spices. A traditional barbecue staple featuring tender meat infused with aromatic onion juice and spice.

32 minMediumServes 4420 cal/serving

RussianDinnerGrillHigh ProteinLow CarbKetoPaleoGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-Free

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Ingredients

  • 2 lbs top sirloin, cubed
  • 4 yellow onions, thinly sliced
  • 2 tbsp red wine vinegar
  • 1 cup sparkling mineral water
  • 2 tbsp vegetable oil
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp ground coriander

Instructions

  1. 1

    In a bowl, massage 4 thinly sliced yellow onions with 2 tsp kosher salt, 1 tsp black pepper, and 1 tsp ground coriander until juices release.

  2. 2

    Toss in 2 lbs cubed top sirloin, then stir in 2 tbsp red wine vinegar, 1 cup sparkling mineral water, and 2 tbsp vegetable oil; cover and refrigerate overnight.

  3. 3

    Thread 2 lbs cubed top sirloin tightly onto skewers and discard leftover marinade.

  4. 4

    Grill over medium-high heat, turning often, until meat reaches an internal temperature of 140°F, about 10 to 12 minutes.

  5. 5

    Rest skewers for 5 minutes before serving.

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Questions

What is Beef Shashlik?

Juicy marinated beef skewers grilled over high heat with onions and fragrant spices. A traditional barbecue staple featuring tender meat infused with aromatic onion juice and spice. This reference files it under Russian dinner: cooked on the grill, rated medium and about 32 minutes start to finish.

How long does Beef Shashlik take?

As written, 32 minutes: 20 of prep and 12 of cooking. The longest single stretch is the hands-off wait in step 2, overnight, or about 8 hours. That wait sits outside the stated prep and cook times, so plan around it.

What internal temperature should Beef Shashlik reach?

For Beef Shashlik, the target internal temperature is 140 F (about 60 C), given in step 4. A probe thermometer removes the guesswork.

Why rest the meat in Beef Shashlik?

Step 5 reads: "Rest skewers for 5 minutes before serving." Heat drives the juices toward the center. The rest in step 5 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

Can I start Beef Shashlik the day before?

Yes. Step 2 is a built-in pause of overnight, or about 8 hours: "Toss in 2 lbs cubed top sirloin, then stir in 2 tbsp red wine vinegar, 1 cup sparkling mineral water, and 2 tbsp vegetable oil; cover and refrigerate overnight." Do everything up to that point ahead of time and pick up at step 3 when you are ready to finish.

Serve it with

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