Shashlik Beef BBQ Recipe
Celebrity chef, author & restaurateur, Adrian Richardson, cooks his Shashlik Beef BBQ recipe over Heat Beads® BBQ Briquettes on highly rated TV show Good Chef Bad Chef.
- Method Direct
- Heat High
Ingredients
- 1kg beef rump, cut into 3cm cubes
- 2 medium onions, cut into 3cm dice
- 2 red peppers, cut into 3cm dice
- 100g button mushrooms
- 200g thick-cut rashers smoky bacon, cut into 3cm dice
- salt
Marinade
- 1 cup red wine
- 2 garlic cloves
- 2 bay leaves
- 3 sprigs thyme
- ½ medium onion, roughly chopped
- 2 tablespoons olive oil
- 1 teaspoon freshly ground black pepper
Method
Place the cubed beef in a shallow container. Add the marinade ingredients & use your hands to toss well so the beef is evenly coated. Cover with plastic wrap & leave to marinade overnight in the refrigerator.
When ready to cook, prepare your BBQ for high heat. Drain the marinated beef & pat to dry on kitchen paper. Thread the beef, onion, pepper, mushroom, and bacon on skewers, alternating to your liking.
Season the shashliks lightly then grill for 8 minutes, turning them frequently, so they colour evenly.
Remove the shashliks and serve.
Note: If using wooden skewers, soak in water for 30 minutes before use to avoid burning.
Which fuel is right for your BBQ?
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Based on Heat Beads® testing. Burn times vary with fuel, BBQ and weather.
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