Beef Shashlik Skewers with Garlic Marinade
Juicy cubes of beef are soaked in a punchy garlic marinade, threaded onto skewers, and grilled until smoky and charred at the edges. This classic Russian dish is simple, flavorful, and perfect for summer cookouts.
Equipment
- Metal or soaked wooden skewers
- Large mixing bowl
- Outdoor grill
- Instant-read meat thermometer
Ingredients
- 2 lbs beef chuck cut into 1.5 inch cubes
- 2 large yellow onions sliced
- 8 cloves garlic minced
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1 tsp smoked paprika
- 1 tsp black pepper freshly ground
- 1.5 tsp salt
- 2 whole bay leaves
Instructions
- Trim excess fat from the beef and cut it into evenly sized 1.5 inch cubes so every piece cooks at the same rate.
- In a large bowl, whisk together the minced garlic, sliced onion, red wine vinegar, olive oil, smoked paprika, salt, pepper, and bay leaves.
- Add the beef cubes to the marinade and toss well to coat. Cover and refrigerate for at least 4 hours, or up to 24 hours for the most tender, flavorful results.
- Remove the beef from the marinade and thread the cubes onto skewers, leaving a small gap between pieces so heat circulates evenly. Soak wooden skewers in water for 30 minutes beforehand if using.
- Heat the grill to medium high, around 450°F, and lightly oil the grates to prevent sticking.
- Place the skewers on the grill and cook for 10 to 12 minutes total, turning every 2 to 3 minutes, until browned on all sides and the beef reaches an internal temperature of 135°F to 140°F for medium.
- Let the skewers rest for 5 minutes off the heat so the juices redistribute through the meat, then serve hot.
Notes
For best results, marinate the beef overnight rather than the minimum 4 hours. Cut beef into uniform cubes to ensure even cooking, and avoid overcooking, which is the most common mistake with shashlik. Leftovers keep in the fridge for up to 3 days or in the freezer for up to 2 months.