Дорогие русскоязычные подписчики и гости моего канала!
О шашлыке из говядины я рассказывал на русском языке девять раз:
1 https://youtu.be/k8XIVYUwu2Q
2 https://youtu.be/BiCp3wZXw7Q
3 https://youtu.be/k30eo0RDP9k
4 https://youtu.be/3O2Nx7oRUV4
5 https://youtu.be/mH1YfSA__Ew
6 https://youtu.be/8utFNaJJ-Q0
7 https://youtu.be/4_zPv_PvWC4
8 https://youtu.be/ZtfDT1NCkZ8
9 https://youtu.be/BiCp3wZXw7Q
А теперь мне необходимо опубликовать ролик о шашлыке из говядины на английском и арабском языках. Но если вы не понимаете по-английски, но все равно хотите посмотреть именно этот ролик, то включите субтитры на русском и смотрите на здоровье!

I may be asked: «Why do we need barbecue recipes? We already know everything! The
meat must be marinated, strung on skewers, and then fried over coals! But smart and successful people are always eager to learn something new. I also continue to learn every day, but I have knowledge that I want to share with you to make your life a little tastier!
Onions for marinating barbecue are used by almost everyone and almost always. But few asked the question: why is he here? After all, anyway, then it will fall off the skewer, and what stuck to the meat will burn. Meanwhile, the main thing we want from onion is that its juice has a beneficial effect on the structure of meat, ennobling and enriching its taste along the way. But tell me, if you shift the meat with whole onions, will it somehow change? No! And if the onion is just somehow cut into thick slices, its effect will
be negligible.
Therefore, things will go much better if you sprinkle the chopped onion with coarse salt and crush it well with your hands so that it starts up the juice. But it is even better to scroll the onion through a meat grinder in order to squeeze the juice out of it in any convenient way.
If you have become the proud owner of a good beef tenderloin, cut it into three-centimeter cubes, salt, sprinkle with black pepper, and leave it aside for a couple of hours. If the tenderloin is not pre-seasoned, then you can pour heavily carbonated mineral water over the meat, but only a little.
The tenderloin is ideal for barbecue and steaks. In order for it to become softer, it is kept at a low, but positive temperature for several weeks. During this time, natural processes take place in the meat, as a result of which the bonds between the meat fibers weaken and the
meat becomes softer and without any marinades
Pour the tenderloin with onion juice half an hour before cooking. Believe me, this time is enough to give the meat a special taste and soften it as much as possible. You can keep
the meat in onion juice for longer, but there will be no benefit from this.
If the tenderloin is fatty, from the so-called marbled beef, then no fat is required. If the tenderloin is quite lean, then cut the fat tail fat into squares two and a half by two and
a half centimeters, a centimeter thick — no more needed.
However, here I want to share my experience and one secret. The fact is that lamb fat takes longer to cook than meat. Moreover, if it is sandwiched between two pieces of cool meat, then when will it heat up to the temperature of readiness? The beef will be cooked at 54C, and the fat must be heated to at least 80C! Which exit? You will learn about this a
little later, do not switch and look carefully, all the fun is just beginning!
First you need to light the coal. Please never use lighter fluid! The smell from it will remain and go into the meat. All these liquids are a mixture of kerosene and cheap perfume. Food should smell different!
While the coal is still just flaring up, put mutton fat tail fat near it to warm up. Let it even drip fat — that’s okay, because fat is an excellent liquid for lighting coal. And why do we need too much fat in the barbecue?
But now, when the lamb fat has become so beautiful and completely ready, cool it, and then cut it into squares.
When stringing, do not stuff the meat onto the skewer too tightly and tightly. And after all the pieces are in place, it’s even better to smooth them with your hand, distribute them evenly and admire the resulting beauty.
The coals should be medium in size, not too hot. The distance between the meat and them is ten centimeters. Fry quickly, 8-10 minutes maximum. If the fire is «correct», then this time is quite enough for the kebab to be fried, but not dry and not burnt. Serve directly on
skewers, next to thinly sliced lettuce, sprinkled with sumac, or with lots of herbs.

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