Beef Schaschlik Recipe 415

GRANDPA NICK'S GEORGIA SHASHLIK

Steps:

• Cut lemon in half and juice. Cut 2 rinds into chunks.
• Place lemon juice and rinds into a large glass or ceramic bowl with red wine, onion, garlic, salt, and pepper; mix well. Add lamb and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours or up to 18 hours.
• Remove lamb from the marinade and shake off excess. Discard the remaining marinade. Thread lamb on to skewers.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cook skewers, turning occasionally, on the preheated grill until an instant-read thermometer inserted into the center of the meat reads at least 130 degrees F (60 degrees C) for medium, about 15 minutes.

BEEF SCHASCHLIK RECIPE - (4.1/5)

Steps:

• Cut the onions into 1 inch chunks. Thread the beef on skewers Alternating Beef and Onions. Not more than 4 or 5 chunks of meat per skewer. If some Onions are odd shape trim them. The skewer needs to lay flat. Brown the meat in a skillet with a little oil. You can do these in batches and reserve on a plate or a crockpot. Sprinkle with a little salt and pepper while they are warm. While the meat is browning gather your ingredients for the sauce When the skewers are brown you can then put them in a crockpot to finish simmering after the sauce is made, otherwise reserve them to a plate while making the sauce. To start the sauce brown the bacon in the same skillet. Add onions and peppers and cook for 5 minutes or until they are tender. Then add a little broth to deglaze the pan. Add the remainder of the chicken and beef broth, chopped pickle, pickle juice, mustard, paprika, cayenne, bay leaves,ketchup, salt and pepper. Add the meat skewers to the sauce. Meat should be covered with the sauce at all times. To accomplish that, I divided the meat and the sauce into two pots. Simmer over very low heat for 1 hour, with the lid on. Cook uncovered for another hour. This will reduce the sauce and make it nice and thick. Remove the bay leaves Use an immersion blender, or food processor to blend the sauce smooth. spread over the meat.