Basturma
(Marinated Skewered Beef) Recipe

Origin: Georgia      Period: Traditional

Ingredients:

900g boneless beef sirloin or fillet, cut into 3cm dice
50g finely-grated onion
2 tbsp fresh basil, finely shredded
1/2 tsp salt
1/2 tsp freshly-ground black pepper
60ml red wine vinegar

To Garnish:
8 spring onions, finely shredded
1 lemon, quartered
fresh coriander (cilantro) or flat-leaf parsley

Basturma
(Marinated Skewered Beef) Preparation:

Method:

Combine the onion, basil, salt, black pepper and vinegar in a bowl. Stir to combine then add the meat and toss to coat in the marinade. Cover with a cloth and set aside to marinate at room temperature for about 6 hours, tossing the meat every half hour.

Pre-heat your barbecue or grill (broiler) and soak your wooden skewers in a large bowl of water. When the beef is ready thread onto the skewers, pressing the cubes firmly together. Add to the grill or barbecue and cook, turning frequently, until nicely browned all over and cook through. Typically, for rare you will need to cook for 10 minutes and for well done about 15 minutes.

When ready, slide the meat off the skewers onto a warmed serving plate, garnish with the spring onions, quartered lemon and coriander and serve.

Read: Recipe Articles and Reviews

More main course recipes...

More Traditional recipes...

More recipes for Meat...

More recipes for Beef...

Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you.

Need to convert any units on this site?

As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

For temperature conversions (Celsius, gas mark, Farenheit) go to the Temperature conversion page.
For mass conversions (grammes, cups, spoons, ounces etc) go to the Mass/Weight conversion page.
For temperature conversions (litres, cups, spoons, fluid ounces etc) go to the Volume conversion page.
You can also see more cookery terms and meanings as well as ingredient descriptions at the Cooks' glossary