Thai-style beef skewers with marinated vegetables

Votes: 1

How to Make - Thai Beef Skewers with Marinated Vegetables

Photo of the dish: Antonis Achilleos

Time: 2 hours.
Complexity: easily
Servings: 4 - 6

Thai-style beef shashlik with marinated vegetables - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pickled vegetables

1/4 cup sugar
1/2 tsp coarse salt
1/4 cup rice vinegar (unaged)
1/2 Asian cucumber (long, thin cucumber), peeled, halved lengthwise, seeded and thinly sliced
1 small hot red or green chili pepper, thinly sliced
1/2 cup thinly sliced red onion
1/4 cup chopped cilantro leaves

Beef shashlik

1/2 cup soy sauce
4 tsp rice vinegar (unaged)
2 tsp dark sesame oil
2 teaspoons fish sauce
2 tsp mirin
3 cloves garlic, finely chopped
2 tsp chopped fresh ginger
1 tbsp light brown sugar
4 tsp sesame seeds, toasted
2 tsp. flakes red pepper or Thai chili paste
Juice of 1 lime
450 g beef tenderloin (back or loin), cut into 2.5 cm cubes
2 green onions, cut into 2.5 cm long sticks, and additionally cut into rings for garnish

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Marinate vegetables: In a small saucepan, combine sugar, salt, vinegar, and 1/4 cup water. Place the saucepan on the stove and heat until the sugar and salt dissolve; remove from the stove. Add the cucumber, chili pepper, and red onion to the hot brine. Cool, then add the cilantro. Refrigerate.
Prepare beef shashlik: In a medium bowl, combine soy sauce, vinegar, sesame oil, fish sauce, mirin, garlic, ginger, brown sugar, sesame seeds, and red pepper flakes.

Pour half the mixture into a gravy boat, add lime juice, and set aside as a dipping sauce. Place the beef in a zip-lock bag and pour in the remaining marinade. Seal the bag and toss the marinade into the meat. Refrigerate for 1-2 hours.

Soak wooden skewers in water for 30 minutes to prevent fire.
Preheat the grill to high heat. Remove the meat from the marinade. Thread the meat onto wooden skewers (1-4 pieces per skewer), alternating with green onions. Grill the kebabs directly over the coals, turning, until browned, about 3 minutes per side.
Sprinkle the meat with sliced green onions. Serve with the remaining sauce and marinated vegetables.

Categories:

recipe / Conservation / Canned vegetables / Pickled dishes / Main courses / Meat / Vegetables and mushrooms / Grill, barbecue / Grilled meat / / Thai cuisine / Ted Allen

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