Shish kebab in barbecue sauce is meat marinated in a spicy tomato sauce. The shish kebab marinated in this sauce will undoubtedly please You with its softness and juiciness. And for garnish - zucchini.
Prepare the sauce. Peel and finely chop the onion or grate it. Then fry in a frying pan in vegetable oil (2 tablespoons) until transparent.
Add the minced garlic to the fried onion, stir and fry for 1 minute.
In 100 ml of warm boiled water, stir the ketchup.
Pour the tomato sauce over the fried onions and garlic and mix.
Simmer for 3 minutes.
Add to the sauce a tablespoon of mustard, a pinch of sugar, salt, red and black pepper, mix and simmer for 3 minutes.
Ready sauce to cool. Add Apple cider vinegar or lemon juice to the cooled sauce and mix thoroughly. Adjust the taste.
Cut the flesh of the fillet into pieces. The size depends on the skewers. I have the size of a piece of meat 3*4 cm.
Cut pieces of meat pour the prepared sauce and mix. Put a bowl of shish kebab to marinate for 6-8 hours in the refrigerator.
Small zucchini cut into circles, sprinkle with salt and mix. Remove the bowl of zucchini to the side. After an hour, wash off the salt from the zucchini with running water. After salting, the circles become slightly plastic.
Marinated shish kebab is put on a skewer, alternating with zucchini. It turned out 4 servings of shish kebab.
Mix soy sauce with vegetable oil (1:2) and grease the shish kebab. It is recommended to fry such a shish kebab on hot coals, in an electric grill or bake in an oven until ready.
To make the shish kebab juicy during the frying process, the meat is periodically greased. The best lubricant for shish kebab is marinade (without onions). The marinade already contains all the necessary juices and will give the meat the desired flavor and taste. I cooked the kebab for 30 minutes. The readiness of the shish kebab can be determined by the zucchini, pierce the skin with a wooden toothpick. It goes well, so it's ready!
Kebab marinated in a spicy barbecue sauce is ready!