Shish kebab is a national Georgian dish, and there it is usually prepared from lamb. If you choose to continue this tradition, you will make a very good choice. Lamb is easier to digest than pork and beef. In addition, this meat has a lot of vitamins that are preserved after heat treatment.

Barbecue "dietary"

This unique dish is both a shish kebab and a side dish for it. Cut a kilogram of lamb into pieces, season with salt, sugar and pepper, add 0.5 kg of onion, cut into medium rings. Pour 50 ml of dry wine into a bowl with meat and onions, mix everything and press down with oppression, put in the refrigerator. After half an hour, you can start frying, after stringing pieces of meat mixed with onion rings on skewers.

On other skewers, any vegetables cut into pieces should be strung - potatoes, beets, carrots, zucchini, tomatoes. You need to fry vegetable kebab in the same way as meat kebab - on charcoal. Serve all together, the guests will lick their fingers!

The easiest lamb skewers

Rinse 500 g of lamb pulp, cut, put in a saucepan, sprinkle with salt and black pepper to taste. Add 2 onions cut into rings, season with 1 tablespoon of vinegar and juice of 1 lemon. Now mix all the ingredients well and put the pan in the refrigerator for 2-3 hours. Everything can be fried! Simple, affordable and very tasty.

Lamb shish kebab in cognac

Rinse a kilogram of lamb, dry it and cut into small cubes. Add 2 onions cut into rings, one bunch of chopped green onions and any greens. Salt, sprinkle with ground black pepper, mix and leave to soak overnight in a cold place. Before stringing on skewers, if possible, shake off the pieces of meat from the greens. Fry in high heat from hot coals for 3-4 minutes, then remove the skewers from the heat, pour the meat with cognac (it will take about 50 ml) and bring to readiness on the grill. Serve with fresh tomatoes and pickled onions.

Lamb kebab "Minute" with egg

Take a kilogram of young lamb, cut into small pieces, salt and pepper, mix. If you don’t have the time or patience to wait, you can fry right away! Mixed with meat, string the same size pieces of peeled and salted zucchini. Fry on hot coals until half cooked, then remove from heat and brush each piece with a beaten egg. After that bring on coals to readiness. Young potatoes baked in coals and green salad leaves are ideal for such a barbecue.

Washlyk marinated with Russian kvass

Rinse a kilogram of lamb, cut off fat and films, cut into portions. Add 200 g of onion, cut into thick rings, salt and pepper, add half a teaspoon of sugar. Now you need to pour 50 g of kvass into the future kebab and press down with oppression for 3-4 hours. After that, you can string on skewers and fry (without onions).

Kebab spicy

One and a half kilograms of lamb cut into small cubes. Add finely chopped onion and chopped parsley. Salt, season with pepper, lightly sprinkle with 3% vinegar, mix, cover and leave to marinate for 5-6 hours. Pieces of meat strung on skewers mixed with onions, fry on hot coals, after greasing each piece with melted lamb fat. Garnish the finished kebab with chopped tomato and pour over the tkemali sauce.

Good afternoon friends!

Everyone for a picnic! Today we have lamb shish kebab - a traditional dish of the Caucasian peoples. Properly cooked mutton kebab on the grill turns out with an exquisite taste, unexpectedly soft and unusually juicy, just like pork.

If you ask a hundred people how to cook the most delicious marinade so that the meat is soft, you can immediately find out a hundred recipes. Everyone chooses their own recipe. There is no single correct cooking recipe, but there are different technologies.

How to marinate lamb for barbecue so that the meat is juicy and soft

What cuts of meat are best to use

Best of all, this is a boneless back ham. And for lovers of meat with a bone, a loin or ribs are well suited. Only in this case, it will take more time to marinate and fry the meat.

We buy meat for our family in a rural courtyard, while the owners and I drink tea, a young lamb is freshened and cut into pieces. So there is no reason to doubt the freshness of the carcass.

And when there is no such possibility, we go to the city market to the butcher shop. We choose the meat of a one-year-old lamb, always fresh and chilled. Pay attention to the light color and specific smell (fresh milk). The fat should be white, with a slight yellowish tint.

We check the freshness like this - press with your finger and a dimple is formed, which quickly levels out, and if a red tint of blood appears at the place of pressure, then it has been repeatedly frozen.

A good barbecue will come from good meat, and the best from the best meat

Marinating principles

The most common types of marinade: lemon, wine, soy, mustard, kefir, onion and vinegar based, mayonnaise based,

The universal marinade consists of four basic ingredients - salt, onion, spices and oil. Its task is to soften the meat, preserve its taste and add flavor.

Marinating lamb for barbecue is not difficult if you follow the basic principles of marinating meat.

1 principle - use natural acid:

• freshly squeezed juice (lemon, apple, pomegranate, pineapple, kiwi, tomato)
• wine (red, white)
• dairy products, sour cream, mayonnaise, yogurt
• soy sauce
• mustard
• sorrel, onion

2 principle - use spices

They should emphasize the exquisite taste, and give a rich aroma to the finished dish. It is important to know the measure, you need to use fragrant spices in small quantities, otherwise you risk spoiling the taste of the dish.

3 principle - use oil: olive, vegetable, sesame

Let's talk about why you need oil in the marinade. For one simple reason - the taste of all spices is better revealed in oil. And do not pour oil in glasses, just put 1-2 tablespoons. However, you decide to be or not to be.

Required Ingredients

Meat. How long to marinate depends on the temperature (it should be at room temperature) and the size of the pieces.

Remove films and veins, excess fat. Cut into pieces, the size is of great importance, it must be such that it gets into the mouth at one time. Pieces that are too large will marinate poorly and not fry, while small ones will be tough and dry.

If the meat is not fatty, then it can be alternated with small pieces of lard. I assure you that the fried bacon just melts in your mouth and is eaten first. Although lamb meat takes longer to cook than pork, but if it is not overcooked, the meat will be soft and juicy.

The fresher the meat, the less spices and marinating time are required.

Onion, it needs a lot. Meat loves onions very much, and not just onions, but its juice. I use an auger juicer. A few tears, but it's worth it. Lamb marinated perfectly in freshly squeezed onion juice, and then in vegetable oil with spices and salt.

Do not forget that it is best to prepare the marinade in glass, ceramic or enameled dishes.

TOP 5 most delicious marinades to make the meat soft and juicy

Classic marinade for lamb skewers

Ingredients:

• ham - 2 kg
• onion - 2 kg
• salt - to taste
• a mixture of Provence herbs - 50 gr.
• paprika-2 tbsp. l.

Cooking:

Cut the pulp across the fibers, into portioned pieces. Sprinkle generously with salt and lightly beat the salt into the meat. If you just mix the salt, then after 15 minutes it will draw all the juice out of the meat, and it will become dry.

Take a package of a mixture of Provence herbs. A dish prepared with this mixture of herbs will acquire a unique spicy-spicy taste and incomparable aroma.

Sprinkle the mixture generously and mix well.

Peel the onion and pass through the auger juicer. A few tears, prevention of colds and pure onion juice is ready.

You need a lot of onion juice, it should completely cover the meat.

Want to improve the color and taste of your meal? In a small bowl, mix sweet paprika with vegetable oil, and send to the marinade. And if you want to add spice, then add bitter paprika. Cover the container with the marinade with cling film and leave at room temperature for 4 hours, no more. Do not forget that onion juice is a strong softener, and it changes the structure of the meat.

Cooking the marinade according to this recipe ensures that the meat will turn out very juicy and tender. Fry the kebab for 12-15 minutes and enjoy your meal!

Thyme wine marinade for lamb

Ingredients:

• ham - 4 kg
• tomatoes - 1.5 kg
• onion - 1.5 kg
• lemon - 1 pc.
• red wine -150 ml
• honey - 2 tbsp. l.
• salt - to taste
• thyme

Step by step preparation:

Cut the ham into plates, and then into portioned pieces across the fibers.

Cut fresh tomatoes. In the absence of can be replaced with tomato juice or sauce.

Squeeze the juice of half a lemon.

Add softened honey.

Add thyme, it goes very well with meat, helps to digest fat, in addition, it has bactericidal properties.

Pour red wine. Tartaric acid softens the fibers and gives a unique light flavor to the meat.

Onion cut into medium rings.

Mix all ingredients. Cover the bowl with cling film. It is better to marinate in the evening and send it to the refrigerator until morning.

Lamb barbecue marinade from Stalik Khankishiyev

Ingredients:

loin, onion, ground cumin, coriander, black pepper, salt

How to cook lamb ribs

Ingredients:

• lamb ribs - 2 kg
• onion - 1 kg
• ground cumin - to taste
• ground coriander - to taste
• salt - to taste
• ground black pepper to taste

Cooking:

1. Cut the young lamb ribs into portions.
2. Cut the onion into thin rings, salt and knead with your hands until the juice is released.
3. Combine ground cumin, coriander and salt, mix. Rub the pieces of meat with this mixture.
4. Add the onion and marinate at room temperature for up to 4 hours.
5. While stringing the ribs on the skewer, remove the onions from the meat. It has served its purpose and is no longer needed.
6. Roast should be on smoldering coals with a good heat. At this time, you can not leave the barbecue even for a minute. The most important thing now is not to overdo the barbecue and save the juice.
7. Serve hot with roasted vegetables and a lot of fresh herbs.

Delicious marinade for real Caucasian lamb kebab

We will cook according to the recipe of my good friend. Kostya will clap at the barbecue, and I will describe all his actions. The meat according to this recipe is so juicy and tasty that it just melts in your mouth. Try it, cook it, you won't regret it.

Ingredients:

• lamb pulp - 1 kg
• red onion - 1 onion
• onion - 500 gr.
• olive oil - 2 tbsp. l.
• rosemary - sprig
• cilantro, zira - 1/2 tsp
• water - 100 ml

Traditionally, the flesh of the hind leg of a young lamb is taken. Remove excess fat and films. Rinse the pulp, dry and cut across the fibers, in portions.

Peel, chop and chop the onion with a blender. Pass the resulting onion gruel through a fine sieve. We only need juice.

Pour olive oil into onion juice, put a sprig of fresh rosemary. Grind the cilantro and cumin seeds in your hands and send to the juice.

Place the meat in a wide bowl. Salt, pour the prepared marinade, mix.

Peel the onion, cut into large rings, put on the meat and mix everything gently. Add water if necessary.

Cover with cling film and leave for at least 4 hours, preferably 8 hours. In no case do not press down with oppression! Stir occasionally for better pickling.

While the barbecue meat is marinating, prepare the sauce.

4-5 garlic cloves, crushed with the wide side of a knife and chopped very finely.

Chop dill and cilantro with a knife until they turn into gruel, then mix with chopped garlic.

Put tomato paste in a bowl, add chopped garlic and herbs, honey, a little water. Mix everything well, the sauce should be of a homogeneous consistency. Let it brew for 10 minutes.

Before stringing on a skewer, free the meat from the onion, it has already given up its aroma and juice, and now it is no longer useful. Place the shish kebab pieces evenly on the skewer, if the pieces are large, for example, a loin with a bone, it is better to string them on two skewers at once.

How to fry a barbecue, I described earlier in the article chicken barbecue. Therefore, I will not dwell on this in detail.

Home cooking in the oven

I wanted a barbecue, but it didn’t work out to nature, cook at home in the oven.

For lamb skewers in the oven, we need:

• lamb-1 kg
• fat tail fat - 300 gr.
• lemon - 1 piece
• onion - 2 pcs
• red pepper-1 tsp
• salt - to taste
• ground coriander, zira, turmeric - 1 tsp each.

So what is the best marinade?

Stick to the principles of pickling, get creative in the cooking process. And you will have your own unique original recipe, with which you will surprise your loved ones and friends with the most delicious marinades and the softest barbecue.

If you have additions to recipes, write. I will be glad to your comments.

prostoi-recept.ru

The most delicious marinade for lamb skewers so that the meat is soft

Cooking really tasty lamb skewers is considered a real art. Since ancient times, nomadic peoples considered mutton to be an indispensable food in distant campaigns, helping to gain strength of mind. Due to its easy digestibility and low calorie content, even now most people prefer lamb skewers to everyone else.

There are a few secrets worth knowing before you start cooking a real barbecue. Meat fried over a fire was cooked in ancient times, and the correct recipe for its preparation became known only a couple of centuries ago.

How to choose lamb for barbecue

Not every lamb is suitable for preparing a tasty and fragrant barbecue so that the meat is soft. Having made a mistake only once in your choice, you can beat off the desire to eat this particular meat for a long time.

• The most delicious shish kebab with a delicate aroma and a complete absence of a special smell is made from lamb. For these purposes, individuals are selected no older than two months. The only problem is the time when you can buy such meat. Lambs must be collected between February and April.
• The meat of an adult is great for barbecue at any time of the year. A decent tenderloin should not contain more than twenty percent fat. Otherwise, the taste of the barbecue will have a specific smell and taste. It should be borne in mind that the complete absence of fat will lead to dryness of the meat. It is worth stopping at the middle option.

• Particular attention should be paid to the color of the fat. If it is white or light milky, then this meat is well suited for cooking. Meat with yellow fat is not worth buying, as the taste of the product, the strength of the old age of the animal, will be spoiled.
• The important point is appearance lamb and its density. The uniform red color of the meat indicates its freshness. The brown hue makes it clear that the animal was old and its meat was tough.
• Good density, the absence of veins, loose places and mucus indicates health, proper feeding of the animal and the freshness of the product.
• If the mutton that you like has an unpleasant smell, then it must be discarded. From good meat comes a pleasant "steam" aroma.
• When choosing the most suitable part of a ram, it is worth giving preference to: loin, hind leg, spinal part, tenderloin. You need to refuse to buy a spatula. True connoisseurs of lamb skewers should also buy fat tail fat. Small pieces strung on a skewer between large pieces of meat will enhance the taste of the barbecue and give it juiciness.

There is no need to talk about the fact that only fresh lamb should be used for cooking shish kebab, since this is an unshakable rule.

Lamb shish kebab: a classic recipe

For those who have ever tried the classic lamb kebab, it becomes the most favorite. Because it is in this recipe that I will tell you how to cook the most delicious marinade.

To prepare this meat dish, you should take:

• 2 kilograms of lamb;
• 1 kilogram of onions;
• 300 milligrams of dry red wine;
• 10 milligrams of vegetable oil;
• Pepper and salt to taste.

1. Pre-meat should be washed and dried well. It is important to carefully get rid of films and tendons, if any. Cut the meat into equal pieces about 4x4cm in size. Add the required amount of salt and pepper.

2. Cut the peeled onion into rings and add to the meat. Mash well so that a sufficient amount of juice stands out from the onion.

3. In the process, add vegetable oil and continue to mix the meat.

4. Add wine at room temperature. Let the marinated meat rest.

5. Depending on the quality of the lamb, the time required to marinate the meat will vary. For pickled lamb, 20 minutes will be enough. Young lamb is marinated for an average of an hour. The meat of an adult ram will take at least 2 hours to marinate.

6. You should first choose the dishes for the marinade. It should be glass or enameled to avoid product oxidation and subsequent indigestion.

7. If the meat has already been marinated, it should be tightly strung on skewers and placed on top of the barbecue.

8. For cooking well-marinated meat, 15 minutes will be enough. You have to be careful not to burn it.

9. 5 minutes before cooking, sprinkle it with wine and turn it over several times. This will give the meat a special juiciness and flavor.

True connoisseurs of barbecue prefer to eat this dish with a large amount of various greens, selected to taste and pickled onions.

How to cook Uzbek lamb skewers: recipe with photo

Uzbek shish kebab implies various ways of its preparation. The classic recipe on the grill can be varied using a clay tandoor, a cauldron or a double boiler. One of the most delicious and interesting options is lamb rolls strung on small skewers made from rosemary sprigs. At home, it can be cooked using a grill, but nothing will convey the incredible taste of dishes cooked on the grill.

In order to cook the right Uzbek barbecue, you need to immediately prepare several types of lamb: meat from the ribs and back, sirloin with flank and tenderloin. From seasonings you need to take cumin, hot red pepper, salt, rosemary. Grape seed oil is more suitable for barbecue, as it does not burn and keeps the temperature perfectly. Having everything you need at hand, you can easily proceed to the dish itself.

1. Using a sharp knife, carefully cut the meat from the ribs and backbone.

2. Cut lamb must be wrapped in rolls. In this case, the flank should be on top, and the meat inside. Cut the prepared lamb into small rolls no more than 2-3 centimeters thick.

3. Having made a small cut through the roll, insert a sprig of unpeeled rosemary into it. Thus, each roll is held together and takes shape.

4. Mix the spices thoroughly and sprinkle them on the rolls on both sides. After sprinkling with a small amount of grape oil, leave to marinate for at least 30-40 minutes.

5. Place the pieces soaked in marinade on the grill and put on fire for further cooking. It is important to watch the rolls so that they do not burn. To do this, they need to be turned over almost every minute. 10 minutes is enough and the delicious national dish is ready.

Serve Uzbek barbecue with fresh and baked vegetables.

Learning how to cook a real lamb skewers is quite simple. In the process of cooking, it is worth resorting to some tricks and then, each time the dish will play with new colors.

For cooking barbecue, you should choose only fresh and high-quality meat. For lamb shish kebab, the back and dorsal-scapular parts of the carcass of a ram are used (especially tasty and soft shish kebab is obtained from the ham and kidney part).

An indicator of the freshness and quality of meat is the smell, texture and color. The staleness of meat can be detected by doing a test cooking of a small piece.

The meat can be pierced with a hot knife, as sometimes it happens that the smell of the surface layer is normal, and invisible changes are already taking place in the depths of the muscles.

Lamb shish kebab. Meat selection

Good-quality cooled and chilled lamb is covered with a thin crust of a pale red hue. When touching the surface, the hand does not become wet. At the incision site, the meat does not stick to the fingers. Its color is brown-red, the juice is clear and clean. The consistency of fresh meat is very dense, the hole, which is formed by pressing with a finger, is quickly smoothed out.

Lamb fat has a white color and a dense structure. The smell of meat and fat is pleasant, without "darling". Good-quality frozen meat can also be used as a raw material for barbecue. It does not have a specific smell, is dense to the touch and makes a characteristic sound when tapped. Twice-frozen meat can be identified by its deep red color on the surface and cherry red on the cut. This quality is much worse and unsuitable for barbecue.

Lamb shish kebab. Meat preparation

Lamb for barbecue should be washed, thawed (if fresh frozen meat is taken), cleaned of tendons and films. Cut pieces should be across the meat fiber. After cutting, the pieces are lightly beaten off with a wooden mallet. The size and shape of the pieces depends on the chosen cooking method and the requirements of the recipe.

To cook lamb skewers on skewers, cut the meat into large pieces close to a square shape,

The pieces on the skewers are fried on all sides at the same time and remain juicy inside. The sizes of the pieces can be from 50 to 250 gr., It is important to evenly string them on a skewer.

For barbecue, the pieces should be flattened so that they can be cooked first on one side and then on the back.

If you decide to cook lamb skewers, you can prepare the marinade for it separately and pour it over the chopped pieces, or add all the ingredients of the marinade to the meat and leave to marinate. There are several ways to marinate lamb skewers.

Lamb shish kebab recipes:

Recipe number 1. Marinade with ginger.

We offer you an excellent and proven recipe.




Prepare all the necessary ingredients: onion, lamb, kiwi, ginger, bay leaf, salt, pepper, coriander, basil and cumin.









Peel the onion and chop coarsely. To prepare 1 kg of pulp, one teaspoon of salt is needed, you need to add a teaspoon of salt and mix thoroughly with pressure, onion juice should stand out.

For some reason, many people cut meat quite finely, but this is the first and biggest mistake. The pulp should be cut into about 7x5 pieces. Peel the ginger root and grate it on a fine grater.

Now about kiwi. Kiwi gives a very piquant and aromatic taste to meat, many people who have tried it once as a seasoning for marinade begin to use it constantly.

Kiwi should be added to marinated kebab only an hour before frying. In no case do not add kiwi in the evening or several hours earlier! Meat, if overexposed in kiwi, it will become like porridge, and this will not give a very good taste to the barbecue.

Mix all remaining spices with onions and meat. Add peeled and grated kiwi to the marinade, an hour before frying the kebab.






Fire up the coals. At this time, place the meat on skewers, trying to get rid of all the onion stuck to the meat, as it burns during frying and will not pleasantly affect the taste of the meat in the future.






Roast the meat on the coals, turning often, if a fire ignites, immediately extinguish with water so that the kebab does not burn. Cook until light brown.






The finished dish, as usual, serve with pickled onion sliced ​​\u200b\u200brings.






Recipe number 2. Lamb shish kebab, classic recipe.

For 2 kg. lamb is taken:

• 2 large onions
• 150 gr. green onions
• 2 tomatoes
• half a lemon
• 1 st. a spoonful of vinegar
• 1 st. a spoonful of vegetable oil.

Rinse the lamb, cut into medium pieces, put in a saucepan, salt, sprinkle everything with ground pepper and finely chopped onion, pour in vinegar or 1 teaspoon of lemon juice and mix.

Cover the dishes with a lid and put in a cool place to marinate for 6-8 hours. Marinade based on lemon juice requires aging for 6-8 hours, acetic 2-4 hours. Shortly before frying, put the pickled pieces of lamb on a skewer or metal skewer, alternately with onions, you can add lard, lard will add juiciness to the meat.

You need to fry the kebab over hot, but without a flame, coal for about 16-20 minutes, turning the skewer over so that the lamb is fried evenly.

If there is no brazier, you can barbecue, turning the pieces from one side to the other. Remove the finished fried kebab from the spit or barbecue, put on a dish, pour over with oil and add green onions, sliced ​​tomatoes, and lemon mugs to the side dish. If you cook lamb kebab correctly, then the onion will not burn much, the onion fried over a fire is a favorite dish of many.

Recipe number 3. Lamb shish kebab, Karski recipe.

Per kilogram of lamb:

• 2 lamb kidneys
• large onion
• a bunch of green onions
• 1 st. a spoonful of vinegar
• ½ lemon.

Wash the fresh lamb, clean it, cut off the tendons and films from it, make small cuts so that the pieces of meat do not shrink during frying, and chop coarsely (250 gr. - one piece). Rinse the lamb kidneys and cut in half.

Place the prepared lamb and cut kidneys in a saucepan, salt, sprinkle with pepper, chopped onion and dill and parsley, pour with vinegar or lemon juice and, without stirring, leave to marinate for 3-4 hours. Before frying, string each piece on a skewer, adding half a kidney on each side of the piece, and fry over hot coals, but without a flame.

When frying, the skewer must be constantly turned over so that the lamb is fried evenly on all sides. Remove the cooked kebab from the skewer and serve in a whole piece together with the kidneys.

Recipe number 4. Lamb shish kebab. Recipe with mineral water marinade.

Cut the lamb into 60-80 gr pieces, pour 1 liter of mineral water, salt, add seasoning sweet peas and a mixture of herbs for barbecue, a couple of sprigs of tarragon, a little cilantro, cut 2 large onions into circles, squeeze juice from one medium-sized lemon or ½ large. Mix all the ingredients and marinate in a warm place for 4 hours. Fry the pickled pieces on skewers or on a barbecue. Delicious lamb kebab without vinegar is ready.

Lamb shish kebab is undoubtedly the most delicious of shish kebabs. It literally melts in your mouth. Compared to other types of meat (beef, pork), lamb is a more dietary and healthy product. To make the barbecue even tastier, you should take dry branches of fruit trees as firewood. They will give the barbecue a unique tart flavor. To make the meat more juicy, prepare a bottle of marinade or a mixture of marinade and water in advance. They need to water the shish kebab during the frying process and extinguish the hot coals.

And, of course, the most delicious kebabs are obtained in nature and in good company.

The right choice of ingredients is the key to a delicious dish, so the following describes how to choose the right meat and which part of the lamb is best for barbecue.

The most delicious lamb kebab is obtained from young meat, as it is very soft and devoid of a characteristic unpleasant odor. The age of the ram should be no more than one year. Its color will help to determine a good carcass; in young rams, the meat is noticeably lighter than in old ones. If we talk about which part of the lamb is best suited for barbecue, then here preference should be given to the ham or front shoulder blade. Usually these parts of the carcass are used because of the fleshiness and lack of connective tissue. Frozen meat should also be avoided as it loses its flavor. In order to check if the lamb has been frozen, you need to press it with your finger. Meat that has been frozen will permanently deform and water will come out on it at the point of pressing. Fresh lamb, in turn, will quickly acquire its original shape.

Remember that only good meat will make the most delicious and juicy lamb skewers.

Marinade for lamb skewers

The basis for a good barbecue is the marinade.

Before marinating, cut the meat into squares about 4-5 centimeters in size. Meat of this size will be able to marinate well, will not become too dry during the frying process, and at the same time will be the most juicy. For pickling, you need to use a deep container made of glass, ceramics, stainless steel or any enameled dishes. It is strongly not recommended to marinate meat in an aluminum pan, as in this case the lamb will have an unpleasant metallic taste. When aluminum comes into contact with products such as citric acid or vinegar used in the marinade, harmful substances are released, which a person feels when eating ready-made meat for food. Salt the meat should be about half an hour before cooking, because the salt can pull the juice out of the meat and the kebab will turn out very dry.

Lamb barbecue recipes

There are many variations on how to marinate and how to cook lamb skewers. Better recipes will be presented below.

Caucasian lamb shish kebab

Ingredients

1. 1. Lamb
2. Greenery
3. Salt to taste and other spices
4. grape vinegar
5. Purified cold water

Pour clean drinking water into the container and add 2-3 tablespoons of grape vinegar there. Mix until a homogeneous consistency.

In a free bowl, lay out layers of already chopped lamb and chopped onion rings. You can add spices to your taste, but do not forget that salt is put at the end. Pour the prepared marinade over the meat so that the liquid completely covers it. Cover with a lid and place in a cool place out of direct sunlight. For example, in the refrigerator. Let marinate for 3-4 hours. At this time, you can prepare the grill. When stringing pieces of meat on skewers, you need to leave at least small gaps between them. The meat will be fried for about 20 minutes, during its cooking the skewers need to be turned over regularly. You can sprinkle the kebab with the remaining marinade during the frying process, so the lamb will be saturated with its smell. At the end of cooking, you can remove the meat from the skewer and serve it to the table, decorating with herbs.

Armenian lamb shish kebab

Ingredients:

1. Mutton

Spices to taste

Onion

Tomatoes

bell pepper

eggplant

Many consider this lamb skewers recipe to be the most delicious of them all.

Sliced ​​and washed meat must be put in a bowl, periodically sprinkling it with vinegar. Next, add spices to taste. Cut the onion into rings, put in a bowl and mix everything well. Onions should highlight the juice, pay special attention to this. We put in the refrigerator to marinate. Armenian barbecue is marinated for quite a long time, about 10 hours, so it is recommended to prepare the meat in the evening, before the day of its preparation. Meanwhile, wash the tomatoes, bell peppers and eggplant. Remove seeds from vegetables. After the time has passed, we string everything on a skewer, alternating meat, onions and vegetables. The latter, by the way, need to be baked whole. The barbecue takes about 20 minutes. Serve vegetables and meat on the same plate.

Azerbaijani lamb shish kebab

Ingredients

1. Mutton
2. Tomatoes
3. Lemon
4. Butter
5. Wine or lemon vinegar
6. Tkemali sauce
7. Dill and parsley
8. Black ground pepper and other spices

The recipe for Azerbaijani shish kebab is quite simple.

Put the meat in a bowl and sprinkle generously with black pepper. After pouring wine or, in extreme cases, lemon vinegar. Mix thoroughly and put in a cool place for 5-6 hours. Before cooking, do not forget to salt the lamb and grease it with butter, so we get a delicious barbecue. Cook on skewers until done. The barbecue is served with fresh tomatoes, herbs, lemon slices and tkemali sauce.

Lamb shish kebab under mineral water

Ingredients:

1. Mutton
2. Mineral water
3. Lemon
4. Spices to taste
5. Fresh vegetables

Many barbecue lovers claim that marinating meat with mineral water makes the dish very tasty and juicy.

First, cut the meat and put it in a bowl for the marinade. Next, cut the onion into half rings and add to the lamb. Lemon should be cut into two parts. Cut one of them into medium-sized slices and add to the marinade. After all this, spices can also be added to the meat to taste. Mix all the contents of the marinade thoroughly. Pour the ingredients with pure mineral water. The liquid should completely cover the lamb, for this you need about 500 milliliters of mineral water. After that, it is necessary to squeeze the citrus juice from the second remaining half of the lemon into the marinade and put the meat in the refrigerator for 2-3 hours. If desired, the kebab can be salted about half an hour before cooking. Grilling meat on the grill will take about 20 minutes. It is recommended to serve the dish on a plate with fresh vegetables.

Lamb skewers with pomegranate sauce

Ingredients:

1. Mutton
2. condiments
3. Garlic
4. Lemon
5. Butter or sunflower oil
6. Lemon
7. Pomegranate juice
8. Greenery

The meat for this recipe needs to be cut into pieces smaller than usual, about 3-4 centimeters. Next, cut the onion into half rings and, lightly sprinkling it with salt, crush it until the juice is released. Having achieved this effect, put the lamb and onion in one bowl. Then mix coriander, red bell pepper, dried basil and thyme, about a teaspoon of each seasoning. In the absence of some seasonings, they can be excluded or replaced to taste. We put this mixture in the marinade. Then we peel 3 cloves of garlic and press them on the meat. You can just finely chop. At the end, you need to add 2 tablespoons of butter or sunflower oil, a couple of tablespoons of lemon juice and about half a glass of pomegranate juice to the meat. Mix everything thoroughly so that each piece of meat is well marinated. We leave the kebab in the refrigerator or any other cool place for 5-7 hours. Since the salt has already got into the meat along with the onions, it is not recommended to additionally salt the kebab. You need to fry such a barbecue for no more than 12-15 minutes, otherwise, due to its size, it will turn out to be too dry. The dish is served to the table still hot and, as a rule, decorated with greens.

Good morning to everyone who today decided to visit my page again! Another issue will be considered on the agenda and it will again touch on the topic of barbecue, but this time from lamb.

Last weekend I made several portions, and this one I decided to experiment with a different kind of meat delicacies, I am happy to share. Do not forget also that the best snack for this dish is an unsurpassed pickled onion, without which there will be no desired effect.

Have you eaten such a dish at least once in your life? Yes, and not just once. But, not everyone knows the secrets of this delicacy, and there are not so many of them, but still without them you can ruin the whole picnic. Therefore, I suggest not to waste time in vain and go directly to the content.

But, before that, I would like to consider some of the nuances so that you can immediately choose what you need on the market. This applies to those parts of which our kebab will actually be.

Take a look here, and then you can definitely make a choice, and buy either a tenderloin, a back ham or a shoulder with a loin on the market.

And remember that it is also very important to decide on firewood. After all, their aroma also plays an important role in this dish.

And plus everything else and the device on which you will conjure is also of great importance.

How to marinate lamb on a barbecue so that it is soft - a recipe with vinegar and onions

It is believed that this type of meat is the best option for creating barbecue. Because it has less fat, and it is quite soft and juicy. It also contains a small amount of cholesterol, when compared with pork, because there is much more of it.

The most traditional and favorite for most Russians is precisely the option with vinegar essence, because thanks to it you will feel a certain aroma of preservation.

We will need:

• onion - 2 pcs.
• parsley - bunch
• salt - 2 tsp
• lamb tenderloin - 1 kg
• vinegar 9% - 2 tbsp

Cooking method:

1. Chop the greens with a knife, you can take absolutely any, parsley or cilantro is best.

2. Peel the onion heads and cut into rings or can be cut into thin circles.

3. Chop the tenderloin into small pieces so that they are the same size, about 5 by 5 cm. Then mix with onion rings and parsley, salt and pour in the vinegar. Mix everything thoroughly with your hands so that the juice from the onion stands out. Cover and leave to stand in a warm place for about 5-6 hours.

There is an opinion that it is better to put salt at the very end, try to do it in different ways. I like to add it at the very beginning.

Go hiking. Put on sticks or skewers and fry on coals until a beautiful and fragrant crust.

4. This is the easiest and one of the best ways to quickly prepare this dish. Don't forget about or

Lamb shish kebab - a classic Caucasian recipe

It is recommended to use the loin in order to achieve the maximum effect of softness - it is it that is very tender and it will not take so long to soak it in the marinade. The secret of such a cuisine is in a special brine, namely, it will take a lot of onions, from which it will be necessary to squeeze the juice.

This is what will help make this gourmet unique and very tasty.

And vegetable oil in this case will help the pieces absorb all the aroma of spices and seasonings.

Here is the usual list of ingredients, take a leaf and write it down so that you can buy everything in the supermarket.

We will need:

Cooking method:

1. Remove the fatty film from the piece, and then cut out the back and re-clean from the film. It will turn out such a tasty bar.

2. Then chop with a knife or a small hatchet into such cool slices of approximately the same size so that they are evenly fried on the grill.

3. After cutting, it is necessary to fill them with vegetable or olive oil. Then generously salt and pepper with black pepper.

Add some oregano and paprika for a touch of spice.

Mix everything well in a bowl, and then pour in the onion juice. Which will need to be done through a juicer or grated heads. You will need approximately 1 cup.

4. The marinating process should be about 2-3 hours warm and with the lid closed, and then put on skewers and fry until tender.

5. You shouldn’t turn over very often, but don’t look at the procarault. After all, then all the work will fly down the drain.

Important! The heat should be uniform, otherwise there is a high probability of overdrying the kebab.

6. Serve with greens or cabbage leaves, or you can also use various

How to make lamb kebab with kiwi? The most delicious marinade recipe

If you decide to choose this particular option, then be prepared for the fact that the cooking time is very short, literally 30 minutes is enough, if you overdo it, the fibers will become jelly-like. Or even the dish turns into porridge.

Therefore, exactly do everything according to the instructions so that everything works out.

Watch this story and remember, there is nothing difficult, especially when you can visually see everything.

A simple and quick recipe for lamb with the addition of mineral water

There is nothing easier than using a miracle drink with bubbles in this case. A few magical spices and herbs and you'll be almost done. The main thing is to determine the time correctly, do not overexpose, otherwise it will turn out tough and not juicy.

Salt consumption can be taken by eye, but approximately always the proportions are as follows: 1 tsp of coarse table salt is used for 1 kg of meat.

We will need:

• lamb leg pulp - 1-2 kg
• sparkling mineral water - 1 l
• onion - 3-4 pcs.
• ground pepper, zira, coriander
• tomato - 1 pc.
• any greens
• salt - 1 - 2 tsp

Cooking method:

1. Prepare everything you need for work, and then cut the tenderloin into pieces about 2.5 by 2.5 cm. Rinse with water and dry with paper towels.

3. Then chop the onion into thin rings, bring it in here and start kneading the mass with your hands. After pepper and salt.

Cut the tomatoes into small pieces, they will help remove the unpleasant odor that many do not like.

Now it remains to add coriander, cumin and any chopped greens. Mix everything thoroughly so that additional juice appears. Cover with cling film and keep warm for about 2.5 hours.

You can also add one spoonful of 15 g of honey here to make it sweeter and spicier - this is a super gourmet option.

4. Fry on the grill on both sides to form a golden crust. Bon appetit!

Video on how to cook smoky meat with Stalik Khankishiev

I advise all fans of this TV presenter to watch one video. From which you can learn all the details of how to properly prepare this dish, so that everything turns out perfectly.

After all, directly how and what stages of work you perform will ultimately depend on the result. If you are a connoisseur of such charms with smoke, then I recommend not to waste time.

Awesome version of lamb skewers with soy sauce

Young lamb has a number of advantages over other types, it is considered dietary, so if you are a favorite of diets, then take any piece and more. And cook ahead, you can take a leg, neck, loin, shoulder blades or kidney part of the carcass. Just take it chilled, not frozen.

This version is completely without salt, because the sauce is already quite salty. Don't worry, everything will work out!

We will need:

• neck - 1000 g
• soy sauce - 90 ml
• garlic - 2-3 cloves
• lemon - 0.5 pcs.
• granulated sugar - 0.5 tsp
• black pepper and barbecue spices

Cooking method:

1. Pass the garlic cloves through a garlic press. Mix this gruel with sugar, soy sauce and spices, pepper. Plus, squeeze the juice from one half of the lemon. Stir.

2. Soak square pieces of meat with this filling, which must be cut in advance and lie in a deep bowl.

Remember that the mixture must stand in a glass jar or dish, then the oxidation process will not go.

Lamb skewers so that the pieces are juicy and do not smell

For many, a specific smell is a common problem, so most refuse to buy this type of meat. But, this can be avoided if everything is done correctly and competently. And at the same time spending very little time and a small amount of products.

We will need:

• tenderloin or shoulder blade - 3 kg
• onion - 2 kg
• ground pepper
• coriander and spices
• salt - 3 tsp

Cooking method:

1. Grind the shoulder or neck, depending on which part of the carcass you purchased at the bazaar, into small square plastics.

2. Sprinkle them with salt, pepper, and your favorite herbs and spices. Stir the mass with your hands to slightly form a liquid.

Ginger can be added to make the fragrance even more divine and beckon everyone else in the vicinity.

3. Pass the onion through a blender to make a slurry, which you then strain to take the juice. Or turn on the juicer and twist it through it. As an option, a meat grinder or a manual grater will go.

Pour this fragrant liquid into a cup. And leave for 2-3 hours to lie down and lie down.

5. By the way, you can take pita bread and more greenery to make it even more wonderful and beautiful. Bon appetit!

Soft and juicy Uzbek lamb shish kebab

In principle, there is no special secret here, it is important to do everything as prescribed in this instruction. It is rosemary that gives an awesome taste, and for those who do not like it, you can replace it with coriander or, in general, apart from allspice and salt, do not add anything else from spices.

Take more onions, do not regret. You can even take 1 to 1 in equal proportions. As they say you can’t spoil porridge with butter, you can’t spoil the kebab with onions either.

We will need:

• shoulder blade - 2 kg
• salt - 2 tsp
• rosemary - a pinch
• ground allspice - 1 tsp
• onion - 6 pcs.

Cooking method:

1. With a sharp knife, chop the most basic ingredient into portions. Add salt and pepper, mix very thoroughly with your hands. After one hand, you can still spank the meat so that a little juice stands out.

Next, pepper, add more rosemary, mix. Let it stand like this for 15 minutes. And only after that, chop only one or two heads of onion into small cubes, and grate the rest of the onions on a coarse grater. Combine all this and stir. The onion will give softness and tenderness to this dish.

2. After that, put in the refrigerator for 10 hours, you can leave it for 4 hours if you leave it warm. Next, fry according to all the rules on the grill. Don't forget to flip the skewers so nothing burns.

Delicious lamb skewers with lemon

Everyone knows that it is citrus fruits that soften the pulp, and this will happen with lamb loin. And garlic will give a zest, turmeric is a beautiful and elegant color. The recipe is really unusual and very cool, so give it a try. And here also tomato juice is added, which will make the meat even spicier and tastier.

Consider the list of products, as you can see, it is not small, but also inexpensive, budget.

Another advantage of the marinade is universal - suitable for chicken, pork or veal, including.

You can also use ribs or other parts of the animal.

We will need:

Cooking method:

1. Chop at the very beginning a stocky young onion into rings or feathers.

2. Then add cilantro leaves and garlic pieces to the onion vegetable. Here you should also chop red chili peppers into small sticks and be sure to remember that this is all well rumpled with your hands.

4. But that's not all, mash the cumin and coriander seeds and add them here. Pepper. Pour in vegetable oil and tomato juice. Well, the filling turned out great!

5. Stir and place fillet pieces or loin in this sauce. Sprinkle with lemon juice, stir.

6. Cover the cup with cling film and make a couple of holes so that the mass breathes. Put in the refrigerator for 1.5-2 hours. And then do the operation of dressing the pieces on sticks.

7. Put the miracle with the heat of the heat on a serving plate and eat with any greens for health!

How to cook lamb in pomegranate juice

I remind you that natural acid is the best option to make any meat pieces softer and juicier. Especially if you are dealing with pomegranate or other bright fruits. Take a look at this picture, I saw it in Arguments and Facts. You can repeat right now.

Interestingly, instead of pomegranate juice, orange or kiwi is perfect. But you can also use dairy products such as kefir or yogurt.

Just do not forget to season well with vegetable oil so that all the spices give off their smells and aromas.

You can use vegetable, olive or sesame oil, but seasonings and spices - be careful with them, do not overdo it, you can take absolutely any.

We will need:

• carcass - 2 kg
• bulbs - 5 pcs.
• spices
• salt - 2 tsp
• pomegranate juice - 1 l

Cooking method:

1. Prepare everything you need and start cutting. First of all, chop the meat into cubes, then chop the onion.

2. Mix it all in one container and pour pomegranate juice, add salt and spices. Keep warm for about 2-3 hours, and then bake on coals until an attractive crust. Check with a knife or fork for doneness.

Lamb shish kebab with mayonnaise

Our Russian people will go to any lengths to serve this delicious dish with mayonnaise. You can use it instead of sauce, or you can soak it in it. The idea is great and as simple as two and two.

And if you want to get a varied taste even at the same time, then you can divide the whole mass into two parts, and sprinkle one with some seasonings, and the other with only herbs.

Thus, you get two completely different versions of this second course. At a picnic, this charm will go away in no time.

We will need:

• mayonnaise - 2 tbsp.
• pieces of lamb meat - 3 kg
• onion - 1.5 kg
• coriander, basil, parsley
• black and red ground pepper
• salt - 3 tsp

Cooking method:

1. In a container, preferably deep, place the tenderloin cubes, season them with everything you need from the list. Stir and season with salt. Chop the onion into rings, add here.

2. Then add mayonnaise, or if not, then use at least sour cream or kefir. Cover with a lid and let stand for a couple of hours on the table.

3. Go on a picnic and fry savory culinary creations in nature at your own pace.

That's all friends! Wow, it's been a day today. And how are you doing? Did everything work out? Write and share your opinions and suggestions right at the bottom of this note. See you all. In touch, as always, was the owner of this blog.