Antrikot şiş is made from thick-cut ribeye cubes marinated in grated onion and olive oil, then grilled over hot coals. Searing the outside while keeping the centre juicy is what sets this cut apart from the usual minced-meat skewers.
Mix the grated onion with olive oil, garlic, thyme, black pepper, salt and aleppo pepper. Coat the ribeye cubes in the mixture, rubbing it in well.
Cover and chill for at least 60 minutes; this lets the onion juice work into the meat fibres.
Thread the meat onto metal skewers with a little space between pieces; crowding them means the centre stays raw.
Grill over hot coals, turning every 4-5 minutes per side. If using an air fryer, cook at 200°C for 12 minutes; without one, a 200°C oven on the grill setting works in a similar time.
After marinating, chill the meat for at least 60 minutes; a shorter rest leaves it tough. Bring the skewers to room temperature 15 minutes before grilling, or the centre stays cold.
If you swap in tenderloin instead of ribeye, cut the cooking time by 3-4 minutes as tenderloin dries out faster.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.