Beef Shashlik Kebabs with Lemon and Dill

Beef shashlik kebabs bring beef, pepper and onion together on the grill with a lemon-dill marinade. Sirloin suits the relatively short cooking time; a tough stewing cut will not become tender just because it has been marinated. Refrigerate the beef throughout the four-hour rest. Thread the pieces loosely enough that hot air can reach their sides, and discard marinade that touched raw meat. Slightly charred edges and a rested centre give the skewers their finished texture.

Recipe at a glance

Yield: 4 servings; 8 skewers. Prep: 25 minutes. Cook: 12 minutes. Total: 282 minutes, including 245 minutes of additional resting, cooling, chilling or draining where stated. Times are estimates; follow the doneness checks.

Equipment

Grill, 8 skewers, covered bowl, tongs and food thermometer

Ingredients and directions

Doneness checks

Preheat grill to medium-high heat. Cook skewers 10–12 minutes, turning regularly until lightly charred and beef reaches at least 63°C (145°F).

Helpful tips

• Choose a grilling cut.
• Refrigerate the marinade stage.
• Cut pieces evenly.
• Leave small gaps on skewers.

Troubleshooting

• It is too tough for this short grilling method; use a cut intended for steak.
• Choose a grilling cut.

Serving ideas

• Serve with flatbread.
• Add cucumber salad.
• Offer boiled potatoes.
• Pair with grilled vegetables.

Substitutions

Use strip steak instead of sirloin. Lemon juice can be reduced slightly for a less tangy flavour, but is not a safety treatment.

Variation

Add 1/2 tsp ground coriander to the marinade.

Make ahead

Start the marinade earlier the same day. Cut vegetables and keep chilled separately until threading.

Storage and reheating

Refrigerate cooked meat and vegetables up to 3 days. Reheat to 74°C (165°F). Freeze meat up to 2 months; pepper texture changes.

Food safety

Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).

Frequently asked questions

Can I use stewing beef?

It is too tough for this short grilling method; use a cut intended for steak.

Does the marinade make raw meat safe?

No. It provides flavour; safe cooking and refrigerator handling are still required.

How to tell when it is ready

Preheat grill to medium-high heat. Cook skewers 10–12 minutes, turning regularly until lightly charred and beef reaches at least 63°C (145°F).

Tips

• Choose a grilling cut.
• Refrigerate the marinade stage.
• Cut pieces evenly.
• Leave small gaps on skewers.

Troubleshooting

• It is too tough for this short grilling method; use a cut intended for steak.
• Choose a grilling cut.

Substitutions

• Use strip steak instead of sirloin. Lemon juice can be reduced slightly for a less tangy flavour, but is not a safety treatment.

Variations

• Add 1/2 tsp ground coriander to the marinade.

Serving suggestions

• Serve with flatbread.
• Add cucumber salad.
• Offer boiled potatoes.
• Pair with grilled vegetables.

Make ahead

Start the marinade earlier the same day. Cut vegetables and keep chilled separately until threading.

Storage

Refrigerate cooked meat and vegetables up to 3 days. Reheat to 74°C (165°F). Freeze meat up to 2 months; pepper texture changes.

Food safety

Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).