Red Army Beef Kebabs
Armed with sirloin chunks and near-lethal amounts of onions and parsley, this fallen-away recipe for shashlik returns a Ruskie classic to its euphoric glory. Follow your marching orders: marinate for 6 hours, thread, grill to medium-rare, and baste frequently to keep up the juicy morale. Eaters of the world unite-for the Kebab Party.
3/4 cup white wine vinegar
3/4 cup red wine
1/3 cup olive oil
5 cloves garlic, chopped
4 bay leaves
1 cup chopped fresh parsley
1 large yellow onion, thinly sliced
1 tablespoon brown sugar
3 tablespoons salt
1 tablespoon ground black pepper
1 1/2 pounds top sirloin, cut into 2-inch cubes
12 small fresh mushrooms
2 red onions, cut into wedges
Vegetable oil for the grill
1. In a large glass bowl, combine the marinade ingredients. Add the beef. Cover and refrigerate for at least 6 hours or overnight.
2. Soak eight 10- to 12-inch bamboo skewers in water for at least 30 minutes. Prepare a medium-hot fire in a charcoal grill, or preheat a gas or electric grill to medium-high.
3. Using a slotted spoon, remove the meat from the marinade; reserve the marinade for basting. Thread the meat, mushrooms, and onions alternately onto each of the skewers.
4. Brush the grill grate with vegetable oil. For medium-rare kebabs, grill 3 to 4 minutes on each side, basting occasionally.
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