If last year the beef kebab turned out tough, this season everything will be different. No need for store-bought mixtures or “secret” powders. Three simple steps are enough.
The first one is the right piece.
Take the tenderloin, the thick end or the neck. Avoid the shoulder blade and leg, as their fibers are dense. Good meat is not the cheapest, but not the most expensive either. It's just perfect for frying.
The second is cutting across the grain.
Place the meat on the board and see where the veins go. Cut strictly perpendicular to them. This shortens the fibers, making even the densest beef easier to chew.
The third is the marinade.
Mix finely chopped onion, a couple of tablespoons of oil and a little acid: the juice of one lemon or 2 tbsp. spoons of apple cider vinegar per kilogram of meat. Salt and pepper. Leave in the refrigerator for 2-4 hours. No longer necessary: the acid first softens and then makes the meat dry.
Do not add mayonnaise, kefir or soda. When cooked over charcoal, they either give off a rancid taste or a strange texture.
Bon appetit!
