The recipes of Stalik Khankishiev, no matter what he writes about, never cease to amaze. And in the case of "Shashlik. Waterproof book" you begin to be surprised even before you open the book - it is really waterproof, with thick laminated pages to accompany you in any weather. How to marinate pork skewers? What marinade for lamb skewers best emphasizes the taste of meat? How to cook a barbecue so that it is fried and not burnt? Here are two barbecue recipes from the most affordable cuts of meat - lamb loin and pork neck.

You will need:

• lamb loin,
• coriander,
• ground black pepper,
• zira,
• vegetable oil,
• coarse salt

1. Take lamb loin. If you cut the loin between the ribs to the spine, and cut through the spine with an accurate blow, you will get wonderful pieces - they are called a lamb cutlet. Their thickness should be approximately 1.5 cm.
2. Use seasonings: ground coriander, ground black pepper and just a little cumin. Mix everything with a spoon or two of good vegetable oil, add the required amount of large (!) Salt and coat the pieces of meat on all sides.
3. Leave the meat for 2 hours in a cool place so that the oil, along with the aromas of spices, saturates it.
4. Do not cook in wire mesh, better - on skewers. Thread the pieces of loin on a skewer intentionally past the center of gravity. If you want to brown the meat from the sides, then you can take another thin skewer and put it under the rib.
5. Let the ribs, covered with fat, most of the time hang their fat down to the coals. Let the fat melt, drip into the coals, smoke, smoke the meat and make it insanely delicious. From the fat should remain cracklings.
6. In addition to traditional greens, you can serve kebabs with sweet onions sprinkled with sour sumac.

About lamb loin
Along the back, in the upper part of the ribs, on the outside, in the place where the ribs articulate with the spine, a ram has a long, rounded muscle, which is excellent for grilling. But you need to butcher the sheep correctly. Usually, the front half of the carcass is cut in half, along the spine, and then cut with a knife between the ribs and cut, respectively, to the width of one rib. Depending on the size of the slaughtered cattle, the thickness of the piece of meat in this place will be from 1 to 2 cm. But you can simply cut out all this muscle in a single piece in order to subsequently cook it whole or cut it into washers of the required thickness.

You will need:

• pork neck,
• tomatoes,
• soy sauce,
• starch,
• paprika,
• salt,
• Sesame oil,
• spicy pepper,
• leek,
• garlic

1. Rub a couple of medium tomatoes on a grater and drain the clear, almost colorless juice through a fine sieve or muslin.
2. Set the pulp, seeds, and skin aside, and to the freshly squeezed tomato juice, add an equal volume of soy sauce, starch, paprika, honey, salt, and a little sesame oil.
3. Stir the marinade well, heat it until it thickens, cool and dip rather coarsely chopped meat into it.
4. Separately cut into small cubes hot pepper, leek, garlic. After a couple of hours after the start of pickling, string the meat on skewers and sprinkle it with this mixture.
5. While frying the kebab, after the meat is already covered with the first crust, apply the marinade remaining in the bowl with a brush. Watch the skewers carefully, because such a marinade is prone to burning.
6. You can serve rice vodka with this barbecue.

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.

Lamb shish kebab: how to marinate meat

How to choose lamb for barbecue

No matter how wonderful and tasty the marinade is, the barbecue will not turn out delicious if you choose the wrong meat for it. For quick roasting on charcoal, only lamb meat is suitable, the age of which does not exceed 1 year - in appearance, such meat has a light red color. As a rule, young lamb is devoid of a specific smell, because of which many do not like this meat. For a barbecue, a lamb leg or front shoulder is suitable for you, you can also fry entrecote on the bone.

Easy quick marinade

If you bought fresh young lamb meat, it makes no sense to be especially smart with the marinade, long soaking can also be excluded. To cook a great barbecue, just cut the meat into pieces, pepper, add a little salt and mix it with onions.

To do this, several onions need to be cut into half rings, sprinkled with salt and rolled several times with an ordinary rolling pin for dough so that juice stands out from them. In this onion, the meat should stand for a couple of hours at room temperature, after which it can be fried on coals.

Marinade with tomatoes and barberry

When you need to marinate lamb for a festive table, you can use a more complex recipe, which will require the following ingredients:

• lamb cut into pieces - 1 kg
• onion - 5-6 pcs.
• spicy tkemali sauce - ½ cup
• tomatoes - 4 pieces of medium size
• dried barberry - 1 tbsp.
• rendered fat tail fat - 50 g
• ground zira - 1 tsp
• ground black pepper
• chopped fresh herbs - cilantro, dill

Recipe for the right barbecue

• More

Peel the onion, cut into half rings, remember it well with your hands. Hold the tomatoes for a few seconds in boiling water, remove the skin from them and finely chop. Sprinkle the meat cut into pieces with onions and tomatoes, pour over the tkemali sauce, melted tail fat, pour in salt, pepper, spices and chopped herbs. Mix everything so that each piece of meat is covered with marinade and saturated with its flavors. Soak it for 2-3 hours, leaving it to stand at room temperature.

Lamb for barbecue does not need to be cut very finely: the meat will be dry and tasteless. The pieces should be about 4 cm.

Barbecue from lamb meat is traditionally considered the most correct and real.

Let's find out how to cook it tasty and according to all the rules. Indeed, in the process of preparing this favorite dish of all, there are some peculiarities and subtleties.

Our distant ancestors began to cook barbecue since prehistoric times, as soon as they learned how to make fire. Since then, of course, this dish has been improved, but without exaggeration, we can say that this is the oldest food.

If you familiarize yourself with the basic nuances of choosing meat for barbecue below, then buying the right piece of lamb will not be difficult for you.

A very tender kebab with practically no specific lamb smell is obtained from the meat of a young animal up to two months old. Such a barbecue can be prepared only from February to April, as animals are born at the very beginning of the year.

But all year round for barbecue you can use the meat of an adult sheep. Good meat should not contain more than 15% fat.

The more fat, the stronger the specific taste and smell of lamb. It is also impossible to completely abandon fat, choose the average option.

Fat should be milky or white in color, a yellowish tint indicates the old age of the animal.

Good lamb has a uniform and natural red color (not burgundy and pink), and also elasticity.

The dark shade says that the ram was old. The meat should not slip, blood should not ooze from it.

Do not take mutton with a vague or repulsive odor. Good meat smells pleasant, with sweetish notes.

An excellent kebab will turn out from the spinal part, the loin, back leg, tenderloin are also good, but not the shoulder blade.

For lovers of fragrant specific lamb, additionally take fat tail. String it between the meat pieces in thin slices on a skewer. Lamb connoisseurs will surely thank you for such a gesture.

For lamb shish kebab, as a rule, chilled meat is used, but not ice cream.

Classic recipe: we follow all the rules of cooking

Everyone has tried the classic barbecue. And most people appreciate this dish at its true worth.

After cutting the film and tendons from the lamb, cut it into pieces the size of a walnut. Next, salt and pepper the meat to taste.

Onions cut into rings, mix with meat.

There we also add a little vegetable oil and wine prepared in advance.

Lamb meat will marinate in 15 minutes. And when using lamb, this time increases several times.

Ideally, use a glass or ceramic dish for the marinade. The main thing is that there is no oxidation, as when using metal utensils. You can easily get poisoned.

Marinated meat, put on skewers, is sent to the fire.

The entire roast will take approximately 15 minutes.

In the process, turn the meat over and sprinkle with wine. Make sure it doesn't burn.

The dish is served on the table with large quantity greenery. You can pick it up to your taste.

Ready to learn all the secrets of cooking insanely delicious lamb skewers? If yes, watch the video:

Unusually delicious lamb shish kebab in Caucasian style

Who, if not the mountainous Caucasian people, are best able to cook juicy, fragrant, delicious shish kebab. Be sure to try this dish.

For such a fragrant kebab recipe you will need:

• A kilogram of lamb pulp;
• Half a kilo of onions;
• Black ground pepper;
• Salt;
• grape vinegar;
• Fresh green parsley;
• Fresh green cilantro;
• Cold clear water.

After peeling the onion from the peel, rinse it well in running water. Grind the ingredient into thin rings.

Wash the meat well with warm water. Cut into small pieces (the smaller the pieces, the faster it will marinate and be juicier). But the main thing is not to grind in this matter.

Separately, prepare the marinade. To do this, mix clean cold water and a few tablespoons of grape vinegar.

Put the meat into a deep bowl made of non-oxidizing material. Above it are onion rings. Pour all this marinade and tightly close the lid of the bowl.

Now for 4-7 hours all this is infused in the refrigerator.

Instead of a refrigerator, meat can be infused in any cool place without direct sunlight.

We fry the barbecue in Caucasian style for 20-25 minutes, while turning the skewers every couple of minutes. Periodically sprinkle the roasted meat with the rest of the marinade so that it does not burn.

We serve the dish hot to the table, decorating it with cilantro and parsley. Vinegar in the marinade can be replaced with lemon juice, any spices can be added to taste.

An unconventional way of cooking - in the oven

This method of cooking will be convenient for residents of multi-storey buildings, because they do not always have the opportunity to go to nature or to the country.

It is possible to enjoy your favorite yummy at home. And the taste of this dish is quite attractive, although it differs from the more traditional cooking of meat on coals.

For lamb skewers in the oven you will need:

We cut the meat into pieces of 3-4 cm, and fat tail tail into even smaller pieces. We mix it all together.

Three onion on a fine grater. Onion gruel, a pinch of all the above spices, lemon juice, add to the total mass and mix thoroughly. Leave at room temperature for 2-3 hours.

We put pickled meat on bamboo sticks. By the way, the sticks should be soaked in water first.

Put the sticks in an oven heated to 250-300 degrees. Place a baking sheet lined with foil under the rack. Put a couple of pieces of lard on the foil.

In the process, we turn the sticks with barbecue several times, making sure that everything is fried evenly. Immediately after cooking, we serve yummy on the table.

Considering all the described subtleties in cooking, your barbecue will really be really delicious.

Experimenting with the marinade

There are a lot of marinades. For this, they use kiwi juice, pineapple, and even pomegranate juice.

Another marinade is kefir-onion and coffee-onion. All possible options cannot be counted.

But let's take a look at a couple of especially tasty species.

Marinate in tomato juice with bread

To prepare this marinade recipe for lamb skewers you will need:

• A kilogram of meat;
• Liter of tomato juice;
• Half a kilo of onions;
• A small loaf of gray bread;
• Spices to taste;
• Salt;
• Fresh tomatoes.

After cutting the meat into small pieces, add chopped onion rings to it. Salt and put in the spices you like in moderation. Mix everything well, leave for five minutes.

Next, tear the loaf of bread into small pieces and place in the total mass. Top everything with tomato juice.

We mix everything thoroughly and send it to a cool place for 7-10 hours.

After this time, you can start frying. It will take 20 to 30 minutes.

Don't forget to turn over so the meat doesn't burn. You can spray with a weak solution of vinegar.

Immediately after cooking, serve with chopped fresh onion rings and tomatoes.

Yogurt - add charm!

Unusual yoghurt marinade. The meat turns out to be very tender and interesting in taste, everyone should try this type of marinade.

You will need:

• 1.5 kg lamb;
• 350 ml natural yogurt;
• 5-6 bulbs;
• A bunch of mint;
• 1 st. a spoonful of basil;
• Salt;
• Pepper.

In a container with chopped lamb, add coarsely chopped onion rings. Coarsely chop the mint there.

Pepper, salt, add basil. Knead the mass with your hands. Pour in the yogurt while continuing to stir.

Insist for several hours or even a day. Now the barbecue is ready for frying. Bon appetit!

1. You should not cut the meat too small or large, in the first case it can turn into coals, and in the second it can simply remain raw inside. Quite a normal size for cutting - with a matchbox;
2. If garlic is added to the marinade, be sure to chop it. Do not use a garlic press, this will add unnecessary bitterness to the meat;
3. If you need a quick marinade, then use kiwi. In this mixture, the meat can be kept for a maximum of 1.5-2 hours. Even after half an hour, it is already suitable for frying.

Choose a lamb kebab recipe to your taste and enjoy this delicious and wonderful dish!

And now we offer to watch a video in which they will tell and show all the subtleties of marinating sheep meat:

Spring is beginning, and soon sunny fine days will call us to spend more time outdoors, in a cheerful company. And in this case, what could be better than a ruddy fragrant shish kebab? We will tell you some great marinade recipes for lamb skewers to make it juicy and tasty.

Vinegar Marinade Secrets

As you know, lamb is a special meat, quite difficult to process. It can be harsh, wiry, and many consider its smell to be specific. Therefore, it is customary to marinate lamb in a marinade based on acidic products in order to get rid of unpleasant features.

The main secret of pickling lamb is the high acidity of the marinade. Therefore, vinegar is considered the simplest, and at the same time common product. Acetic acid softens tough meat, making it tender. During the preparation of the marinade, it is very important to maintain the proportions indicated in the recipe, otherwise the meat may turn out sour.

Meat in vinegar marinade

For half a kilogram of lamb you will need the following products:

• bulbs of medium size - 2 pcs;
• lemon - 1 pc;
• vinegar - 1-2 tablespoons;
• vegetable oil - 1 tablespoon;
• to taste pepper, salt, bay leaf.

This marinade is very easy to make. Take a deep bowl, put the chopped meat in it, add the onion, cut into rings. Pour in lemon juice, oil and vinegar. Mix thoroughly, sprinkle with salt, pepper, add bay leaf and leave to marinate.

Please note: it is very important to cut the meat for barbecue correctly. Pieces that are too small will take more of the marinade than they need and will be dry and tough after frying. Larger pieces will not be completely soaked and may not be fully cooked: they will be browned on the outside and raw on the inside.

If you leave the lamb in the vinegar marinade to infuse at room temperature, then the meat will be ready in just 2-3 hours. But it is better to prepare in advance, and keep the workpiece in the refrigerator for about 6 hours, so the meat will soak more evenly. Do not forget to mix the pieces of lamb with the marinade every hour.

Lamb shashlik in kefir

Kefir marinade will help make the meat tender and savory. It's great if vinegar doesn't seem like the best option for you. For example, for children, barbecue in such a marinade is the most suitable recipe.

We offer you 3 options for kefir marinade recipes.

For the first recipe you will need:

• lamb - 3 kg;
• kefir - 3 cups;
• medium-sized bulbs - 3 pieces;
• basil, dill, parsley, mint - to taste.

Peel the onion and cut it into half rings. Finely chop the dill and parsley, and tear the mint and basil with your hands. Put everything in a deep bowl, mix evenly and pour in the kefir. Pour the meat with this marinade and leave for about 3-4 hours.

Lamb marinated on kefir

In order to prepare the marinade according to the second recipe, take:

• lamb - 3-4 kg;
• kefir - 1 liter;
• vegetable oil - 3 tablespoons;
• bulbs - 4 pcs;
• salt, black pepper - to taste.

Place the peeled and chopped onion in a bowl, add pepper and salt to the same place. Mix thoroughly so that the onion releases juice, and then pour in the oil and kefir. Stir again and pour the marinade over the meat.

The third type of marinade:

• lamb 3 kg;
• kefir - 1 liter;
• onion - 500 grams;
• hops-suneli seasoning - 1 tablespoon;
• salt and black pepper - to taste.

Pour onion, salt, pepper and seasoning, cut into half rings with kefir and mix thoroughly. In this marinade, you need to withstand the meat for about 3-4 hours.

Kefir and yogurt for a savory, spicy marinade

The peculiarity of the previous recipes with kefir is that salt can be added not to the marinade, but right before you string the meat on a skewer. And the following recipe will help you prepare a spicy spicy kebab. Take these products:

• lamb - 1.5 kg (try to take soft, young meat);
• kefir - 500 ml (fat content 3.2%);
• onions - 5-7 pieces;
• powdered sugar - 1.5 teaspoons;
• salt, pepper - to taste.

Cool the lamb, cut, rinse and place in a bowl. Start preparing the marinade.

1. Finely chop half of the onion. If possible, it is better to grate on a coarse grater. Add the onion to the meat, pepper and salt.
2. Pour kefir into the bowl with lamb. The meat should be well saturated with them, but not drown. Sprinkle with powdered sugar, mix well again.
3. Chop the remaining onions into rings and place on top of the meat. Cover the bowl with a lid and refrigerate for 10 hours.

The next marinade is prepared on the basis of yogurt. Spicy, so important for meat, seasonings will give it. You will need:

• lamb - 1 kg;
• yogurt - 0.5 l;
• marjoram - 3 pcs;
• paprika - 1 tablespoon;
• bulbs - 2 pcs;
• 1 chili pepper;
• 7 cloves of garlic;
• rosemary - 3 pcs.

Meat in yoghurt marinade

Cut the meat into cubes with sides of at least 3 cm - the most optimal size. Finely chop the onion, garlic, rosemary, marjoram and chili pepper (you can use ground pepper). Mix thoroughly with meat, pouring everything with yogurt. It is enough for such a marinade to brew for about 3 hours at room temperature.

Soy sauce and wine are a great option for meat

Due to the optimal acid content, soy sauce is excellent for marinating meat, especially lamb. This absolutely natural product is obtained by fermenting soybeans, and the monosodium glutamate contained in it will relieve lamb of its specific smell. Salt in such a marinade does not need to be added, it is enough in the sauce itself.

For 1 kilogram of meat you will need the following products:

• 100 ml soy sauce;
• 2 cloves of garlic;
• juice of half a lemon;
• sugar - 0.5 tsp;
• spices to taste: basil, pepper, tarragon (tarragon) and others.

Finely chop or grate the garlic, mix it with the sauce, lemon juice and spices until a homogeneous mixture is obtained. Pour the chopped meat with the resulting marinade so that it is covered evenly. Leave for 3-4 hours.

Wine contains a large number of various natural acids - malic, succinic, acetic, lactic and citric, in the proportions necessary for the body. Therefore, wine has been used for centuries to marinate meat, especially lamb. Dry red wine is considered the most suitable, as it gives the meat a tart taste.

Wine is very popular as a meat marinade.

For one and a half kilograms of lamb you will need:

• 1 glass of red wine;
• 4-6 medium bulbs;
• spices and salt - to taste.

Cut the meat, put it in a bowl, sprinkle with salt and spices and leave to infuse for half an hour.

Cut the onion into rings and add to the meat. Pour in the wine so that it does not cover the top of the meat. Otherwise, it is better to drain a small part. Do not mix the onion with the meat, let it remain on top.

Cover the bowl with a lid and place in the refrigerator. By morning, the kebab will be completely marinated. If you leave it at room temperature, the marinating time will be reduced to 4 hours.

Fruit at your service: lamb in kiwi and orange

Kiwi, due to the content of natural acids, is also perfect for marinating meat. Moreover, this fruit will come in handy if your lamb is old and tough: kiwi will make the meat very soft, as if from a young lamb.

Please note: kiwi contains substances that break down animal protein. Do not use too much kiwi so that the marinated meat does not turn into a pate. The optimal amount is 1 medium-sized fruit per 1 kg of meat.

Cut the lamb, mix it with salt and spices to taste. Grind 2-3 onions in a blender or meat grinder along with peeled and chopped lemon. Mix this mass with meat and leave overnight in the refrigerator.

Try marinating meat for barbecue in kiwi

The main ingredient - kiwi - must be added to the marinade no later than 2 hours before frying the barbecue. Therefore, when the meat is infused, grind the kiwi pulp with a blender, meat grinder or grater, and mix this puree with pickled lamb. The kebab will be ready for frying just in time for the moment when the coals of the fire reach the desired condition.

Orange marinade will not only make the meat juicy and soft, but also give it an unusual flavor. Such a barbecue is a little different from the usual one, but it will surely win your love.

Take these products:

• 1 kg lamb;
• 1 liter of orange juice;
• 2/3 cup orange liqueur;
• 1 green chili pepper;
• 100 g of coriander seeds;
• 6 oranges;
• Fresh cilantro for garnish.

For this barbecue, take young lean lamb. Cooking takes time and patience.

Shish kebab in orange marinade

1. Put the chopped meat in a deep bowl. Rub it with chopped coriander. Pour in liqueur and orange juice.
2. Grind chili pepper, add to meat. Send peeled and sliced ​​​​oranges there. Cover the dish with a lid and leave in the refrigerator for a day. Stir every 3 hours.
3. After the time has passed, remove the lamb from the marinade. Thread the meat on skewers in turn with orange slices. Place them on the grill or coals for frying.
4. While the skewers are cooking, prepare the sauce from the marinade. Put the pan on the fire and boil until the liquid becomes sticky, but not thick. Pour the prepared kebab with this sauce and garnish with fresh cilantro.

Kebab on mineral water and mayonnaise - the most common options

Mineral water is a very popular base for marinade. It is not only inexpensive, but also quite simple to prepare. All you need for this barbecue is:

• 3 kg of lamb (it is desirable to take meat from a ham);
• 500 ml of carbonated mineral water;
• 2 medium sized lemons;
• 2 large tomatoes;
• 2 medium onions;
• 300 g of rye bread;
• pepper, salt, spices - to choose from to taste.

Rinse the lamb thoroughly and cut the meat into small pieces. Be sure to cut across the fibers. Transfer to a deep bowl, sprinkle with chopped onion half rings, slightly crush. Place the sliced ​​tomatoes in there as well. Leave for a while.

Take another bowl, put in it the rye bread cut into small pieces. Cut the lemons into 2 parts and squeeze their juice onto slices of bread. Fill with carbonated mineral water. Stir and add to bowl with meat. Salt, season with pepper and spices. Stir and leave to marinate in the refrigerator for 6 hours. Such a marinade will soften the meat to the desired consistency without disturbing its structure.

Mayonnaise, like mineral water, is very popular as a base for marinade. You will need:

• 2 kg lamb;
• 6 bulbs;
• 200 g of mayonnaise;
• 200 g mustard;
• pepper, salt - to taste.