Roast beef shashlik in mustard sauce
A source of high-quality protein and iron, this dish supports muscle and cardiovascular health. The mustard sauce adds a tangy flavor, while rosemary and garlic enhance its antioxidant properties. Perfect for a keto diet.
Cut the beef (400 g) into pieces about 3×3 cm. Coarsely chop the onion (30 g), mince the garlic (3 g), and finely chop the rosemary (6 g).
Combine the onion, Dijon mustard (20 g), unsweetened soy sauce (10 g), rosemary, garlic, bay leaves (3 pcs), salt (3 g), and black pepper (1 g) in a blender bowl. Blend until you achieve a thick, homogeneous mass.
If the Dijon mustard is noticeably sweet, it’s better to choose a version without sugar or with minimal amounts.
Transfer the meat to a bowl, add the mustard marinade, and mix well with your hands. Cover and leave in the refrigerator for 4-6 hours.
Take the meat out of the refrigerator 20-30 minutes before grilling. Shake off the excess marinade and thread the pieces onto skewers.
Grill the kebabs over well-heated coals for 8-12 minutes, regularly turning the skewers until the meat is browned on the outside and remains juicy on the inside. Remove from heat and let the meat rest for 3-5 minutes.
Serve immediately while the kebabs are hot.
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