- Beef - 1 Kilogram
- Onion - 3 pieces (large)
- Grape Vinegar - 2 Art. spoons
- Black pepper powder - 2 Pinch
- Salt - 2-3 Pinch
- Vegetable oil - 2 items. spoons
- Bay leaf - 2 pieces
- Seasonings for shish kebab - 2 Pinch
My meat, we clean from veins and films and cut into small pieces. We clean onion and cut into half rings or rings. Sprinkle with salt and lightly remember that he gave the juice. Add to the beef onions, seasonings, butter and vinegar. Thoroughly mix and every bit as if we massage :) After this procedure, close the meat and put in a cold place for at least an hour at 3. String meat on the skewers not too tightly to each other, but not leaving between pieces too large gaps. On the brazier we lay the skewers denser to each other. Long to prepare is not necessary - overdry. Periodically pierce the meat with a knife - if the juice is transparent, then the shish kebab is ready.
Servings: 3-4