In the Caucasus, they know a lot about meat, so they like to cook barbecue from lamb. It has many times less fat and cholesterol than pork. And in terms of iron content, not a single type of meat can be compared with it, it is more than a third. So, lamb is a dietary product, especially young.

It is tender, without a characteristic odor, with white, wax-like fat. If its layer is uniform, then the animal was well fed and kept. An excellent barbecue will turn out from a ham, neck, loin, shoulder blade and kidney part of the carcass, chilled, but not steamed and not frozen. Such meat is easy to "calculate", just press on a piece with your finger. The hole filled with blood - the meat was stored for a long time in freezer. In fresh, even a dent after pressing will not remain.

To make lamb kebabs successful, the marinade is the most delicious, so that the meat is soft, they “invent”. However, its basis is always a product containing an acid. It destroys a specific flavor that many do not like, makes harsh lamb soft. However, if vinegar lemon juice or too much dry wine, grilled meat will come out sour, an abundance of spices will kill its taste. Therefore, it is recommended to strictly follow the recipe and maintain proportions. By the way, spicy herbs with a mint tint are ideal for lamb: origano, coriander, cumin, cumin.

Lamb Shashlik: Vinegar Marinade Recipe

For one and a half kilograms of meat (for about three adult eaters) take 4 large onions, 2 lemons, 6 tablespoons apple cider vinegar and three - refined sunflower oil, 3-4 bay leaves, salt and pepper to taste.

To the bottom enamel pan lay out the meat, square pieces with a side of about 5 cm. The size in this case matters. No need to rack your brains on how to soak the kebab. If the meat is properly cut, it will be well saturated with marinade and bake perfectly. Lay onion half rings on top of lamb. Pour in lemon juice, oil, vinegar. Put salt, be sure to large, it does not dry the meat, does not draw juices from it, black pepper and Bay leaf.

Mix well, close the lid and refrigerate for 7-8 hours. At room temperature it will marinate in 3 hours. Don't forget to shake the pan from time to time.

Marinades on kefir (natural yogurt)

Acetic acid will be successfully replaced by lactic acid, there is a lot of it in kefir. In addition, it contains a little alcohol. Sometimes the recipe recommends adding vodka, cognac, and beer to lamb skewers. Meat gets nice spicy taste. They say lamb kebab, marinade is the most delicious, so that the meat is soft, like this: water (regular or mineral) + 70 ml quality vodka+ a couple of onions + 50 ml of odorless sunflower oil. However, children will not be able to try such a kebab. Agree, kefir is a good alternative to marinade with alcohol.

Option #1: loin - 3.5 kg, kefir (low-fat yogurt) - 4 cups, onion - 3 pieces. And a bunch of fragrant herbs (basil, cilantro, mint).

Option #2: meat - 4 kg, unsweetened yogurt (kefir) - 1.5 l, vegetable oil - 4 tablespoons, pepper.

Option #3: lamb - 3 kg, kefir - 500 ml, onion - 400 g, suneli hops (dry seasoning) - a teaspoon without a slide.

Please note that these formulations do not contain salt at all. It is sprinkled with blanks immediately before being put on skewers. This is done intentionally to keep moisture inside the pieces. The meat is remarkably juicy.

How to marinate spicy lamb skewers? Try this fill. For a kilogram of lamb, take half a liter of yogurt, kefir is also suitable, a couple of onions, a tablespoon of dry paprika. Add chopped garlic (one head), chili pepper (half a pod or whole, if desired), 4 sprigs of marjoram and rosemary. Greens are finely chopped. Do not put away in the cold. After 2 hours, you can kindle the barbecue.

Lamb in soy sauce

If you set a task for a Japanese cook: lamb skewers, marinade is the most delicious, so that the meat is soft, come up with. He will choose soy sauce and will not lose. The natural monosodium glutamate that it contains easily beats the mutton odor.

Cut 2 kg fillet. Make a filling: 200 ml of soy sauce, juice of one lemon. Also 3-4 cloves grated garlic, a teaspoon of sugar and spices (parsley, tarragon, basil). Salt is not needed, it is enough in the sauce.

How to marinate lamb skewers in wine and pomegranate juice?

Barely perceptible tart taste, pleasant sourness gives lamb red wine. Meat (1.5 kg), salt, pepper, cover with onion rings, you will have to cut 5 medium onions, pour Cahors (250 ml). Don't stir! Keep overnight in the refrigerator.

Fresh pomegranate juice is also a wonderful marinade. Its 150 ml will be required. Add 30 g of garlic, a teaspoon of adjika, mustard powder, black and red pepper, ground coriander, turmeric, curry, cinnamon, suneli hops and 15 spoons - zira. This is the layout for 1 kg of meat. Its juice should cover somewhere on the finger. Do not pour out the filling, bring to a boil and sweat over low heat for about 5 minutes. Fragrant spicy sauce ready.

Marinade for barbecue with kiwi and orange

If the lamb is old and tough, kiwi will help out.



The gruel from this fruit breaks down animal protein, destroys hard fibers. The main thing is not to overdo it: one fruit is enough per kilogram of meat. Otherwise, not a barbecue, the pate will come out.

Remove the peel from the lemon and chop finely. Pass two onions through a meat grinder or chop in a blender. Place in bowl with meat. Add salt and pepper there. Let it infuse for 6 hours. An hour and a half before frying, not earlier, mix marinade for barbecue with kiwi (mashed potatoes).

Marinade on mineral water

How to soak barbecue in mineral water? Ham (3 kg) cut across the fibers. Fold wide enamelware, like onion (2 pieces) rings and circles of tomatoes (3 pieces). In a separate deep cup, make a tyuryu of black bread (350 g), carbonated mineral water(600 ml) and juice from two lemons. Combine it with lamb, salt and pepper. Marinate 7 hours tender barbecue guaranteed.

mayonnaise filling

Mayonnaise, like mineral water, is a very popular marinade. For 2 kg of lamb it takes 250 g (jar) and almost the same mustard. Add Russian if you like spicy meat. french mustard good for spicy fragrant barbecue. With its quantity, you can experiment empirically. Of course, onion (7 heads) and spices will come in handy.

In the summer, not only barbecue, it goes with a bang. Meat can be served. Happy summer parties!

Lamb meat is considered the most classic version in cooking over charcoal. But in order to get an amazing lamb kebab, you need the most delicious marinade so that the meat is soft!

Thanks to the unusual aroma and special recipes marinade, lamb kebabs are soft and juicy in structure.

Ingredients:

• Kiwi - 80 gr;
• Peeled garlic cloves - 5 pcs;
• Lamb - 0.7 kg;
• Fresh cilantro - 15 gr;
• Fresh tomatoes - 90 gr;
• Turnip onion - 100 gr;
• Lemon - 1/4 part;
• Mineral water - 1 glass;
• Vegetable oil - 2/3 cup.

Step by step cooking recipe:

1. Defrost the meat, remove films and veins that are not suitable for eating. Cut into portioned equal pieces. Lay out the container in which the pickling of the product will take place.
   2. Peel the onion and wash. Cut into pieces and grind into a puree using a blender. We do the same with kiwi.
   3. Peel the garlic cloves and chop them into small strips through a small grater. Coriander sprigs, rinse under water and dry, laying on paper towel. Then finely chop them. Wash the tomato, lemon and cut into small pieces.
   4. We spread the prepared products to the meat, and proceed to the preparation of the composition. Pour water, oil, a little spice into a small container. Pour it into the meat pulp and mix, cover. Clean in a cold room for half a day, no less, so that the meat is soft.
   5. We roast in coals. On this, the composition for the lamb skewers is completely ready, and in order for the meat to be soft, the most delicious marinade should be prepared with the introduction of an exotic kiwi fruit.

Lamb shish kebab "Unusual": marinade

Delicious marinade for lamb skewers

Let's take:

• Meat pulp without bone - 1.5 kg;
• Onion turnip - 100 gr;
• Various spices and dry herbs - 10 gr;
• Sugar sand - 5 gr;
• Vegetable oil - 40 ml;
• Juice of half a lemon;
• Vinegar - 40 ml.

Step by step cooking instructions:

1. Thaw the lamb pulp in the air, clean it from films and veins. Cut into pieces of equal size. Set aside.
   2. In a separate small bowl, mix all the spices, oil, freshly squeezed lemon juice and vinegar.
   3. We clean the onion from surface leaves, wash it and cut it into rings no more than 3 mm thick.
   4. In the container in which the meat will be cooked, put a part of the onion on the bottom, then the pulp, spill it ready composition, again onion, pulp and marinade. Thus, we do until all the meat pulp is over.
   5. We close and clean in a cold room for 7 hours.
   6. After the time has elapsed, put the meat pulp on the grill, kindle the coals, and fry, pouring the remaining liquid.
   7. That's all the lamb skewers are completely ready, and in order for the meat to be the most delicious and soft, you need to use the marinade with no large quantity vinegar.

Kefir marinade - to make lamb meat soft

Appetizing lamb skewers

Let's take the main components:

• Kefirchik - 200 gr;
• Turnip onion - 200 gr;
• Sugar sand - 5 gr;
• Edible salt - 5 gr;
• Black pepper in ground form - 3 gr;
• fresh greens basil, cilantro 10 grams of each type;
• Chilled lamb fillet - 1 kg.

Step by step preparation:

1. Wash the meat pulp and dry it on a clean, dry rag. Cut off all inedible parts, these include films, fat and veins. Cut the clean lamb flesh into equal pieces.
   2. Clean the onion from surface leaves and wash. Cut into rings 3 mm thick.
   3. In a deep container in which the barbecue will be cooked, lay out the meat, add spices, and knead the onion. We stir everything.
   4. Take out the kefir and warm it up so that it is a little warm. Then pour it into the meat, add a little sugar and stir everything again.
   5. Using food film we create a vacuum, this is required in order for the pulp to marinate faster. Leave it on the kitchen table for about 55 minutes. Then we clean in a cold room for 8 hours. Marinade for lamb shish kebab is recommended to be prepared specially for the night, so that the meat is soft and the shish kebab is the most delicious.
   6. We roast in the traditional way.

Shish kebab “Uzbek style” + marinade

The most delicious marinade

Ingredients:

• Pulp of chilled lamb - 1 kg;
• Salo - 0.2 kg;
• Edible salt - 5 gr;
• Seasoning (zira) - 5 gr;
• Dry coriander - 10 gr;
• Pepper in ground form - 5 gr;
• White wine vinegar - 40 ml.

Today we will cook lamb skewers, and to make the meat soft, we use the marinade on our own. delicious recipe(see below with photo)!

Cooking:

1. Lamb process and clean, wash. Put it on a clean, dry napkin, this is required so that the excess liquid is glass. Then cut into pieces 6 cm * 6 cm in size. We perform similar actions with lard. We put the prepared components in a large saucepan, and add salt and other spices. We stir everything again.
   2. Peel the onion from surface leaves and wash, cut into half rings. Put it in a hotel container, pour in the vinegar, and stir. Leave for just a few minutes.
   3. After we put it in the meat, introduce the cumin, and stir again. We cover plastic bag and tightly close the lid, thereby creating a vacuum.
   4. We remove the pan with the contents in a cold room and do not touch it for 12 hours so that the meat becomes soft and juicy.
   5. So, now a little about cooking, it is recommended to string on skewers, and we do it as follows: first lard, then meat. We do this until all the meat is gone. We fry in the traditional way on charcoal, using a barbecue grill.

Kebab on wine - soft meat

Marinade for lamb skewers

Let's take the following components for cooking lamb skewers, and to make the meat soft we use the most delicious marinade (video in the article):

• Chilled boneless lamb pulp - 1.7 kg;
• Dry red wine - 1 glass;
• Canned adjika - 80 gr;
• Onion - 350 gr;
• Peeled garlic cloves - 15 gr;
• Edible salt - 5 gr;
• Ground black pepper - 3 gr;
• Various dried herbs (basil, cilantro, zira, dill) - 10 gr.

Step by step cooking instructions:

1. Wash and dry the meat. Remove all inedible parts and cut into equal pieces. We take it aside.
   2. Now we begin the preparation of the composition. We combine red wine and adjika seasoning with each other, stir.
   3. Peel the onion and cut into strips no more than 2 mm thick. Do the same with garlic cloves. We mix the two components together, we introduce all the dried herbs and spices.
   4. We introduce the prepared onion composition into the wine adjika, and again stir everything, slightly crushing the onion.
   5. Pour into a saucepan with meat ready marinade, mix everything, and cover with plastic wrap, leaving for 150 minutes, in a cold room.
   6. Cooking lamb skewers with our delicious marinade is carried out in the usual traditional way.

Marinade tomato - the most delicious

Marinade to keep the meat tender

Ingredients:

• Chilled boneless lamb pulp - 1 kg;
• Freshly squeezed tomato juice - 500 ml;
• Turnip onion - 300 gr;
• Various spices - 10 gr;
• Fresh herbs (basil, dill, cilantro) - 45 gr.

Cooking lamb skewers using the most delicious marinade so that the meat is soft (see photo).

Cooking:

1. First of all, we will prepare the meat pulp for work. Wash it and dry it with a clean and dry cloth. We cut into pieces of medium size. We take it aside.
   2. In the meantime, let's start preparing the composition for pickling the pulp. Peel and rinse the onion, cut into rings 3 mm thick.
   3. Twigs fresh herbs rinse and dry, then finely chop.
   4. Put the lamb pulp in a saucepan, then add the chopped onion, slightly crushing it so that it gives as much juice as possible. After we pour tomato juice, and we introduce all the spices and finely chopped herbs. Stir, cover with a lid, put in a cool place for the whole night (8 - 9 hours).
   5. Place the semi-finished product in the grill and fry in the usual way on coals.

Lamb shish kebab with Georgian marinade

Let's take:

• Fresh lamb pulp - 1.7 kg;
• Turnip onion - 0.4 kg;
• Grape vinegar - 40 ml;
• Lemon - 70 gr;
• Various seasonings - 15 gr.

Step by step instructions for work:

1. To create your own lamb skewers delicious marinade, and in order for the meat to be soft (in the oven), it is required to prepare the meat pulp and the onion. Wash the first of them and cut into portions of the same size. With the second component, clean and wash, cut in the form of rings with a thickness of not more than 3 millimeters. Combine these components in a container.
   2. Squeeze juice from a fresh lemon and add it to the meat and onions. Then add all other ingredients and stir. Cover and put in a cold room for 10 hours.
   3. Get out oven baking sheet and grease them with a little vegetable oil. Put the pieces and put in a preheated oven to 200 degrees, previously covered with foil. Half an hour before cooking, turn the pieces over and do not cover anymore, continue cooking.
   4. Serve with fresh vegetables.

In this way, you can cook an amazing lamb kebab: and we have provided you with the most delicious marinade so that the meat is soft - choose the appropriate option and start cooking. Bon appetit!

At the mere mention of the word “shish kebab”, the aroma of delicious meat, generously flavored with exquisite spices, cooked on a fire in cheerful company friends! Among the barbecue lovers, there are many who, out of the many types of this dish, prefer lamb barbecue, thereby paying a fair tribute to its appetizing juiciness and sophistication of taste. Indeed, with all the simplicity of preparation, properly marinated lamb skewers with their own palatability able to "conquer the stomach" of the most capricious gourmet!

The main condition for the preparation of delicious lamb skewers- This right choice pulp. Meat is best for this dish. young lamb, a three-month-old lamb is better, since it is leaner and without hard sinews. When buying, pay attention to the smell of the product - it should be fresh and not cause you discomfort. If there is still excess fat on the meat, cut them off the pulp and proceed to cutting, cutting into medium-sized pieces (about 4 by 5 cm) and not forgetting to remove the tendons. Is the meat ready? Time for the marinade!

Lamb kebab marinade recipes
The number of marinade recipes for lamb skewers is, perhaps, directly proportional to the number of masters of its preparation. After all, every master tries to bring something of his own into the recipe, successfully combining the wealth of imagination with culinary skills. That is why each barbecue has its own, individual, taste and aroma!

Classic lamb marinade recipe
For 1 kg fillet you will need:

• large bulbs - 5 pcs.;
  
• lemon - ½ pc.;
  
• finely chopped green cilantro - 3 tbsp. spoons;
  
• salt - 1 teaspoon (heaped);
  
• sugar - 1 teaspoon;
  
• freshly ground black pepper - 20 peas;
  
• coriander - 10 grains
  

Cut the onion into rings, then mix it with salt and sugar, lightly pressing the flesh of the onion so that it releases the juice. Place the meat in an enameled pot and toss with the onion, cilantro and spices. Squeeze in the lemon juice and mix thoroughly again. Evenly distribute the meat in the pan, put a support under the weight on top. A 3-liter jar filled with water can serve as a load. Set it on a stand and place the pot with meat in a cool place for 5-6 hours. When putting meat on skewers, alternate fillet pieces with pickled onion rings.

Georgian lamb barbecue marinade
To prepare such a barbecue, you will need not only fillets, but also offal: liver, kidneys, heart and lung. Thanks to the mixture of such ingredients, the kebab is obtained with an unusually rich taste and bright aroma. Offal should be cut into pieces of the same size as the fillet.
Additional Ingredients:

• large bulbs - 6 pcs.;
  
• parsley - 1 bunch;
  
• lemon - ½ pc.;
  
• finely chopped hot pepper, peeled from seeds - to taste;
  
• salt - to taste.
  

Put the meat in a pan, the surface of which is not subject to oxidation. Add the chopped onion and the rest of the ingredients. Squeeze the juice from the lemon and add it to the fillet with spices, then mix thoroughly and place under the load for 5-6 hours, leaving the pan in a cool place. When stringing meat, alternate fillet pieces with offal, onion rings and circles fresh tomatoes. This kebab is served with tkemali sauce and lots of greens.

Recipe for tomato marinade
For 1 kg of lamb you will need:

• lard - 200 g;
  
• hard tomatoes - 0.5 kg;
  
• garlic - 1 large head;
  
• bulbs - 5 large pieces;
  
• chopped cilantro - 5 tbsp. spoons;
  
• sliced green onion- 50 g.;
  
• black pepper - 20 peas;
  
• salt - 1.5 teaspoons;
  
• sugar - 2 teaspoons.
  

Cut the lamb into 3 x 4 cm pieces, and the bacon into 1.5 by 2 cm pieces. Mix the bacon and fillet in an enameled saucepan. Add finely chopped garlic, onion rings, chopped herbs, salt, sugar and spices. Mix everything thoroughly. Cut the tomatoes into circles 1 cm thick and mix gently with the rest of the mass, being careful not to damage the circles. Press down with a small load and put in a cool place for 3-4 hours. When cooking, alternately string fillets, bacon, onion rings and tomatoes onto skewers.

mustard marinade
For 1 kg fillet, prepare the following products:

• sweet mustard - 5 tbsp. spoons;
  
• soy sauce - 3 tbsp. spoons;
  
• lemon - 1 pc.;
  
• parsley - 1 bunch;
  
• garlic - 3 large cloves;
  
• black pepper - 20 peas;
  
• salt - 1 teaspoon.
  

Mix mustard, sauce, lemon juice, chopped parsley and garlic with salt and spices and rub thoroughly in a mortar. Put the meat in a saucepan and pour the marinade into it. Mix thoroughly and leave to marinate for 2 hours.

Spicy Lamb Marinade Recipe
The meat for this recipe should be soft (from the neck or thigh of a young lamb) and lean. For 1 kg of lamb you will need:

1. dry red wine - 1 tbsp.;
   
2. bulbs - 3 pcs. (medium size);
   
3. tomatoes - 2 pcs.;
   
4. cilantro or parsley - 1 bunch;
   
5. salt and spices - to taste.
   

Cut the onion into rings 3-4 mm thick. Sprinkle the bottom of an enamel pot with a thin layer of salt and spices. Lay the fillet cut into portions in an even layer. Lay onion rings on top and sprinkle with chopped herbs, then salt again. Alternate layers of meat and onion with herbs until the fillet is finished. The layer of greenery should end up being the top. Now pour in the wine and press down on the meat so that the marinade covers it 1-2mm from the top. Add wine if necessary. Put the pan in a cool place for 10-12 hours. Put the meat on skewers along with onion slices and tomato slices. Meat cooked in wine marinade, you can also treat children, because in the process of marinating and cooking barbecue on fire, alcohol evaporates from the product.

Ahead is a day off, and have you already chosen a recipe for your Sunday barbecue? In this case, feel free to go to the market - and good luck in choosing the "right" fillet!

Lamb shish kebab is one of the most delicious and healthy meals. Young lamb has a tender and juicy meat, quickly absorbs aromas, so it is often used in the preparation of snacks. There are an endless number of roasting techniques and marinating techniques to explore in the recipes below.

How to cook lamb skewers?

Lamb shish kebab will turn out to be unusually tasty, if responsibly, cut it correctly, pickle it and fry it correctly. For excellent result there is a huge selection spicy marinades and special fragrant coals. These additions will be useless if you do not know how to choose lamb for barbecue.

1. most gentle and delicious barbecue obtained from a 2-month-old lamb. Such meat is considered a delicacy and you can buy it only in early spring.
2. Meat of one-year-old lambs is more available. It has a bright red color, white fat and a specific sweet smell.
3. The meat of old animals is not suitable for cooking due to the strong specific smell.
4. For barbecue, use the loin, tenderloin or pulp of the hind leg.
5. When buying meat, it should be chilled, not frozen, this will directly affect the result: chilled pieces always come out drier and looser.

Lamb skewers - a classic recipe

From lamb - one of the important components, because it directly affects the taste, color and aroma of meat. Dairy lambs are marinated in a dry marinade of salt, spices and onion. For older meat, a combination of lemon juice, butter, cumin and coriander is used. You can spice up lamb with paprika, garlic and black pepper.

Ingredients:

• lamb pulp - 2 kg;
• onion - 1 kg;
• vegetable oil - 50 ml;
• lemon juice - 120 ml;

Cooking

1. Clean the meat from the films and cut into pieces.
2. Add chopped onion rings, mash.
3. Season, pour in juice and oil. Stir and set aside for 4 hours.
4. Thread on skewers and fry classic lamb skewers for 15 minutes.

Recipe for lamb skewers in Caucasian style

Caucasian lamb shish kebab is a popular cooking method, characterized by simplicity and incredible taste. All you have to do is prepare the vinegar marinade and herbs, and immerse the lamb for a few hours. Dairy meat take less time to marinate. Fresh greens and baked vegetables emphasize the Caucasian flavor.

Ingredients:

• lamb pulp - 1 kg;
• onion - 500 g;
• grape vinegar -60 ml;
• fresh cilantro and parsley - a handful;
• tomatoes - 3 pcs.;
• sweet pepper - 1 pc.;
• water - 700 ml.

Cooking

1. Cut the pulp, chop the onion into rings.
2. Add vinegar, herbs, meat and onions to the water.
3. Marinate 7 hours.
4. Thread onto skewers, alternating with tomatoes, onions and peppers.
5. Fry Caucasian lamb shish kebab for 15 minutes.

Lamb shashlik on kefir

The recipe for lamb skewers differs in various marinades and cooking times. The simplest and affordable way- the use of kefir. Fermented milk product perfectly soften the meat, give the pulp a slight sourness and relieve the dish of a specific smell. The marinating process will take no more than 4 hours, which is quite justified.

Ingredients:

• lamb - 550 g;
• kefir - 500 ml;
• onions - 3 pcs.;
• lemon juice - 60 ml.

Cooking

1. Chop lamb and onion.
2. Lay in layers, season with juice and set aside for 40 minutes.
3. Pour in kefir and marinate for 3 hours.
4. Fry a delicious lamb skewers on the grill until golden brown.

Shish kebab "seeds" of lamb

Lamb - popular dish, which received vernacular name"seeds", thanks to the juicy and delicious pulp from which it is impossible to break away. “Seeds” are prepared simply: you need to clean the ribs from the films, cut into portions and, strung on a skewer, fry, then cut the flesh from the bone and, flavored with paprika, serve with sauce.

Ingredients:

• ribs - 900 g;
• zira - a pinch;
• paprika - 1 teaspoon;
• black ground pepper- pinch.

Cooking

1. Cut the ribs and season with spices.
2. Thread onto a skewer and roast for 20 minutes.
3. Remove from the skewer, cut off the pulp.

Lamb kebab with kiwi - recipe

Marinade for lamb kebab with kiwi - The best way quickly prepare the meat. To soften it, you need an acidic environment. Kiwi - exotic fruit, in chemical composition which contains natural acids, so it is perfect for marinade. The meat should be kept in the marinade for no more than an hour, so as not to turn it into a hard “sole”.

Ingredients:

• lamb pulp - 900 g;
• kiwi - 2 pcs.;
• onions - 2 pcs.;
• mineral water - 250 ml.

Cooking

1. Chop meat and onion.
2. Chop the kiwi.
3. Combine the products, pour in water, mix and set aside for an hour.
4. Thread the meat onto skewers and fry the lamb skewers until golden brown.

Lamb shish kebab in pomegranate juice

For barbecue - a great way to show imagination and try original marinades. One of which - on pomegranate juice - is especially tasty and piquant. You should be careful about the process, and marinate the product for no more than three hours, since the juice contains tannins that will make the meat “rubber”.

Ingredients:

• lamb - 2 kg;
• onion - 1 kg;
• lemon juice - 50 ml;
• a clove of garlic - 6 pcs.;
• pomegranate juice - 100 ml;
• vegetable oil - 50 ml;
• coriander and black pepper - a pinch each.

Cooking

1. Chop lamb and onion. Knead. Season, add lemon and pomegranate juice, oil and garlic.
2. Mix everything and set aside for 2 hours.
3. String and fry the best kebab lamb 20 minutes.

Lamb skewers on the bone

Lamb skewers on the bone are especially juicy and tender. The bone holds the fat and juice in the meat and keeps the flesh from drying out. Loin on the bone - great choice for this type of preparation. Such meat is perfectly marinated, quickly fried and convenient to serve, so it is often cooked at picnics and trips to the country.

Ingredients:

• lamb loin - 1.2 kg;
• vegetable oil - 40 ml;
• paprika - 10 g;
• coriander - 1/2 teaspoon;
• lemon juice - 60 ml;

Cooking

1. Cut the loin into slices.
2. Season, drizzle with juice and oil.
3. Refrigerate for 2 hours.
4. Thread onto skewers and grill over charcoal until cooked through.

Lamb shish kebab on wine

Juicy lamb skewers will become much tastier if marinated in red wine. After such soaking, the meat acquires an expressive shade, unusually juicy flesh and traditional Caucasian flavor. To make the meat tender and fragrant, you should hold it in the marinade for an hour, then fry for 15 minutes.

Ingredients:

• lamb pulp - 1 kg;
• onion - 500 g;
• red dry wine- 250 ml;
• vegetable oil - 50 ml;
• ground black pepper - 1/2 teaspoon.

Cooking

1. Cut the lamb flesh, chop the onion into rings.
2. Lay in layers, season, pour in oil and wine. Marinate no more than an hour.
3. Thread onto skewers and grill for 15 minutes.

Lamb skewers in the oven - recipe

Lamb skewers in the oven - an appropriate replacement traditional way charcoal cooking. At home, it will not be possible to achieve the smoke flavor loved by everyone, but a properly selected marinade and a high-quality piece of meat with a moderate amount of fat will provide the dish with juiciness and excellent taste.

Lamb, like any meat, loves marinades. You need to marinate the lamb for at least an hour, ideally - a day. The older the lamb, the longer the marinating process should be. The marinade will not only make the meat softer and juicier, but also significantly improve its taste.

Marinated lamb can be cooked to a state medium rare and do not be afraid that a piece of meat will be with blood. At the same time, lamb should not be overcooked. There are many types of marinades. Here are the most popular and effective ones.

Recipes are for 1 kg of lamb

SIMPLE MARINADE FOR LAMB

Onion - 3 pcs
. 3% vinegar - 50 ml
. Sugar - 2 teaspoons
. Salt and ground black pepper - to taste

Lamb pre-cut into portioned pieces, salt, pepper, add chopped onion rings and pour vinegar mixed with sugar. Mix well, put under oppression and put in a cold place for a day.

MARINADE FOR LAMB SHASHLIK

Onion - 3 pcs
. Lemon - 1 piece or 3% vinegar - 1/2 cup
. Sauce "Tkemali" - 4 tbsp. spoons
. Tomatoes - 4 pcs
. Dried barberry - on the tip of a knife
. Melted lamb fat - 30 g
. Salt, black pepper, herbs - to taste

Cut the meat into portions, put in a marinating container, sprinkle with salt, pepper, finely chopped onion. Add lemon juice (can be replaced with vinegar), mix. Marinate in a cold place for 2-3 hours. After the meat is strung on skewers, they are smeared with melted mutton fat and roasted over coals, as usual.

MARINADE FOR LAMB
WITH DRY WHITE WINE

Dry white wine - 1 glass
. Onion - 2 pcs
. Carrot - 1 piece
. Lemon - 1/2 piece
. Vegetable oil- 1 glass
. Garlic - 2 cloves
. Parsley, bay leaf, black peppercorns - to taste

Carrots need to be cut into circles, onions - half rings, garlic - chop. Pour the meat with vegetable oil, add chopped vegetables, bay leaf, finely chopped parsley, pepper, lemon juice and pour over everything with dry white wine. Marinating time depends on the size of the lamb pieces - from 2 hours to 1.5 days.

MARINADE FOR LAMB WITH VINEGAR

Garlic - 5 cloves
. Onion - 2 pcs
. 9% vinegar - 3 tbsp. spoons
. Olive oil- 150ml

. Thyme, rosemary - 1 sprig each

Cut the onion into rings, chop the garlic finely. Mix all ingredients with lamb. Marinating time - at least 12 hours.

MARINADE FOR LAMB WITH LEMON

Water - 0.5 l
. Lemon - 1 pc.
. Sugar - 1 teaspoon
. Onion - 2 pcs
. Salt, herbs, bay leaf, black peppercorns, cloves - to taste

Boil the water and lay all the components, boil for 20 minutes, pour in the vinegar. Remove from heat, cool and pour lamb with marinade. Marinate for at least 6 hours.

MARINADE FOR LAMB WITH KEFIR

Kefir - 1/2 liter
. Onion - 2 pcs
. Greens (parsley, basil, cilantro, dry marjoram, oregano, coriander) - to taste

In a container for marinating, put onion sliced ​​into rings, chopped greens, chopped lamb and pour everything with kefir, mix well and put in a cold place for 10 hours.

MARINADE FOR LAMB WITH RED WINE

Red wine - 1/2 cup
. Vegetable oil - 3 tbsp. spoons
. Soy sauce - 5 tbsp. spoons
. Garlic - 3 cloves
. Salt, chili pepper - to taste

Chop the garlic, mix with the rest of the ingredients, pour the chopped lamb with the marinade. Marinating time in the refrigerator - 8 hours, at room temperature - 3 hours.

MARINADE FOR LAMB WITH COGNAC

Cognac - 3 tbsp. spoons
. Lemon juice - 2 tbsp. spoons
. Vegetable oil - 5 tbsp. spoons
. Salt, ground black pepper, a mixture of herbs - to taste

Mix all ingredients. Spread the chopped lamb on a plane, grease with marinade, turn over and grease again after half an hour, leave for another half hour.

MARINADE FOR LAMB WITH YOGHURT

Yogurt - 200 ml
. Garlic - 2 cloves
. Red pepper or paprika - 1/2 teaspoon
. Mint - 2 teaspoons crushed leaves

Chop the garlic and mix with pepper, mint, yogurt and chopped lamb. Leave to marinate in the cold for 10 hours.

MARINADE FOR LAMB WITH HONEY

Honey - 0.5 cup
. Soy sauce- 100 ml
. Garlic - 2 cloves
. Vegetable oil - 100 ml
. Salt, ground black pepper - to taste

Mix all the ingredients, pour the mutton pre-cut into portions with the mixture and leave to marinate at room temperature for 4 hours.

MARINADE FOR LAMB WITH MUSTARD

Mustard - 3 tbsp. spoons
. Olive oil - 5 tbsp. spoons
. Onion - 1 pc (large)
. Lemon - 1 pc.
. Rosemary - 3 sprigs
. Salt, ground black pepper - to taste

Mix all the ingredients with chopped lamb and leave to marinate in the cold for 8 hours.

MARINADE FOR LAMB
WITH POMEGRANATE JUICE AND VODKA

Pomegranate juice - 200 ml
. Vodka - 50 ml
. Salt, ground black pepper - to taste
. Spices (basil, marjoram, tarragon, dill, parsley, sage, etc.) - to taste

Soak the lamb in the mixture of ingredients and leave to marinate for 8 hours in a cold place.