What is the best way to marinate lamb on a barbecue. How to make lamb skewers soft and juicy

Choose your lamb skewers recipe for the best outdoor experience. Classic, with mint, ginger or onion - 8 recipes for you!

• 1.5 kg boneless lamb (better - back)
• 300 g tail fat

For marinade:

• 4 bulbs
• small bunch of cilantro
• small bunch of parsley
• 50 ml cognac
• 1 tbsp wine vinegar
• 3 tbsp vegetable oil
• 1 tbsp salt
• 1 tsp freshly ground pepper

For submission:

• fresh herbs
• 2 onions
• pita

Cut the meat into medium pieces, fat tail fat into smaller ones, transfer everything to a bowl.

Prepare the marinade. Peel and cut the onion into arbitrary pieces, put in a blender bowl, add herbs, cognac, vinegar and oil, chop until smooth and pour over the meat. Add salt and pepper, stir and marinate the meat in the refrigerator for 3-5 hours.

Thread the meat onto skewers and grill the skewers on charcoal until cooked through, about 15-20 minutes - if you pierce the meat, the juice flowing out should be clear. Serve with herbs, onions and pita bread.

Recipe 2: lamb skewers with ginger (with photo)

• Lamb neck 3 pcs.
• Ginger - 10 gr.
• Kiwi - 1 pc.
• Salt - 1 teaspoon
• Coriander - 2 teaspoons
• Cumin - 0.5 tsp
• Pepper - 1 teaspoon
• Basil - 1 teaspoon
• Bay leaf - 3 pcs.

Peel the onion and chop coarsely. To prepare 1 kg., the pulp needs one teaspoon of salt, 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 7×5 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 add much good taste 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 3: Caucasian lamb skewers with vegetables

We are preparing a recipe for lamb shashlya in Caucasian style, stringing vegetables between pieces of meat. True, the meat is cooked in about 25 minutes, and the vegetables are ready in 15 minutes. However, vegetables are soaked in meat juice and, although they are boiled, it comes out very tasty. Caucasian lamb shish kebab is desirable to serve with several sauces and fresh vegetables.

• Lamb - 1 Kilogram
• Onion - 4 Pieces
• Eggplant - 2 pieces
• Zucchini - 1 Piece
• Tomato - 4 Pieces
• Bulgarian pepper - 4 Pieces
• Cilantro - 1 Piece (bunch)
• Parsley - 1 Piece (bunch)
• Green onion - 1 piece (bunch)
• Wine vinegar - 2 tbsp. spoons
• Vegetable oil - 2 tbsp. spoons
• Spices - to taste

Meat cut into pieces.

Onion cut into rings.

Mix onion with meat, add vinegar and press well with your hands. We marinate for 12 hours.

Cooking good coals.

Grease the skewers with vegetable oil and string the meat.

Roast the meat on the coals, turning over and splashing the coals with water if the fire flares up.

Cut vegetables and string on skewers. Roast on charcoal.

The meat is ready when clear juices come out of it when pierced.

Serve with vegetables. Enjoy your meal!

Recipe 4: lamb kebab with mint (step by step with photo)

• lamb - 1 kg
• onion - 4-5 pcs
• salt, pepper, spices
• olive oil- 2 tbsp.
• mint - 1 sprig
• vinegar - 2 tbsp.
• parsley - 3-5 pieces

Cut the lamb into pieces suitable for barbecue (be sure to remove all spit and tendons). Put the chopped meat in a bowl, add spices, oil and vinegar. Stir.

Add chopped onion rings and coarsely torn greens there. Mix everything thoroughly with your hands. Do not spare your strength: you need to mix, as if you were kneading dough. Leave the meat to marinate in the refrigerator overnight.

We string the marinated meat on skewers.

And fry the kebab over the coals until fully cooked. Lamb shish kebab with vinegar is ready!

Recipe 5: Lamb Skewers with Honey (Step by Step Photos)

• onion - 300 gr
• young lamb saddle - 2.3 kg
• ground black pepper
• parsley
• honey - 15-25 gr
• carbonated mineral water

The lamb saddle has an unpleasant feature, namely, it is covered with a subcutaneous film, which must be removed. Which, in fact, we do, armed with a knife and starting the removal from the edge of the cut.

A nice feature is that the film can be removed easily. In practice, we just pull it, helping ourselves with a knife.

The cut is cut along the intervertebral discs into portioned pieces. For greater convenience, the tips of the ribs can be cleaned.

We chop the greens, chop the onion as you like. Pepper. Salt. Enter honey. Pour the meat with a glass of highly carbonated mineral water.

It is not required to marinate the meat for a long time, 3-4 hours will be enough in our case.

Since the pieces turned out to be large for frying on one skewer, we use two.

Well, everyone determines the degree of readiness for himself. You just have to take your time and do not throw the kebab on too hot coals. Bones may turn a little black when frying, well, that's their nature.

Serving shish kebab and types of side dishes, as well as accompanying alcohol, are a personal matter for everyone.

Recipe 6, simple: lamb skewers with vinegar

• lamb - 3 kg
• vinegar essence 70% - 2 tbsp.
• water - 400 ml
• salt, spices
• parsley - bunch
• onion - 1-2 pcs

For shish kebab we use lamb ribs and neck. Cut everything into portions.

Place the meat in a large saucepan, rinse under running water.

Now add spices for barbecue, salt, black ground pepper, water, vinegar. Add the peeled garlic cloves, coarsely chopped. Cut the onion into half rings and add it also to the meat.

Mix again, cover the pan with a lid and leave the meat to marinate for 4-5 hours.

The meat is ready to cook. Light firewood on the grill. While the firewood is burning, we string the meat on skewers.

After 2-3 minutes, turn the skewers over and fry the meat on the other side. The main thing is that the coals do not burn (you can sprinkle water on them), so that the meat is baked and not burned.

Turn over again ... the skewers will be baked and browned evenly.

Recipe 7: Lamb Skewers with Onions and Tomatoes

• lamb - 2 kg
• onion - 1 kg
• tomato - 1 pc.
• salt pepper
• seasoning for meat
• wine vinegar - 4 tbsp.

Shashlik is best prepared from the ham and kidney part of the lamb carcass. For marinating lamb you need stainless utensils with a lid, and there must be a hole in the lid so that the meat does not “suffocate” when we put it in the refrigerator. Choose fresh meat. Pay attention to its smell and color. It should be a pale red color. The smell should not be putrid, but pleasant. To check for freshness, boil a piece of meat and pierce it with a hot knife, because. it happens that the meat smells normal on the outside, but visible changes are already taking place in the depths of the muscles. Also important is the consistency of the meat, which should be dense.

Cut the meat into small pieces to make cubes of about 2-3 centimeters, you can leave a thin layer of fat, then the kebab will turn out more juicy.

Then cut the onion into rings.

Sprinkle it over the meat.

Sprinkle the cut pieces of meat with salt, sparingly.

Cut the tomatoes into slices.

Fans of this meat will say with great confidence that the real kebab is only the one that is made exclusively from lamb. And of course, no matter how surprising it may be, they will be right, because initially it was prepared only from this very meat. It is also called authentic, i.e. authentic and original version of the dish.

About how to cook this dish, few know. Since most people make such a pork dish, or. And this, I would say "in vain". After all, lamb skewers, in the marinade of which are included completely different ingredients, as well as in, it turns out very fragrant, tender, tasty and very juicy. Try it and you will see for yourself.

In today's article, I will tell you how to prepare the most delicious marinades for lamb skewers so that the meat is soft enough.

Ingredients:

• Lamb - 1 kg
• onion - 5 pcs
• vinegar 9% - 2 tablespoons
• olive oil - 2 tbsp. l
• mint - 2 sprigs
• parsley small bunch - 1 pc.
• spices, salt and pepper - to taste.

Cooking method:

We cut the selected meat into pieces suitable for cooking barbecue, remove all the film and tendons. Rinse in running water and place in a deep bowl. Add your favorite spices, salt, pepper, vinegar and olive oil. We mix everything.

Now we clean the onion and cut it into rings. Wash greens and tear into small pieces. We add all this to the meat and mix thoroughly with our hands, so much so that all the ingredients give juice. Then we cover the bowl with a lid and put it in the refrigerator, in my case at night.

Delicious marinade with kiwi and lemon

Ingredients:

• Lamb - 600 gr
• kiwi - 1/2 piece
• cilantro - 1 bunch
• onion - 1 pc.
• lemon - 1/3 piece
• garlic - 1 clove
• tomato - 1 pc.
• vegetable oil - 50 gr
• highly carbonated mineral water - 200 ml

Cooking method:

The first thing we need in this recipe is to cut the pre-washed lamb meat into medium pieces.

We clean the onion and cut it into pieces together with the tomato and pass it through a meat grinder.

Finely chop garlic and cilantro.

Now we shift all these ingredients into a large bowl, squeeze the lemon juice there, then cut it into small pieces and add, salt, pepper to taste, pour mineral water and mix thoroughly with your hands.

In order for the meat to marinate faster, we peel the kiwi and squeeze it into the total mass, pour vegetable oil. Mix, cover cling film, put it in the refrigerator and leave the skewers there for 4-5 hours.

Delicious marinade for lamb on kefir - a simple recipe with a photo

Ingredients:

• Lamb - 2 kg
• kefir - 250 ml
• onion - 5-7 pcs
• garlic - 2-3 cloves
• seasoning for barbecue - to taste
• thyme - 1 teaspoon
• salt and black ground pepper - to taste.

Cooking method:

Wash the meat well in running water, then cut into medium pieces.

We shift the chopped lamb into a deep saucepan, add thyme, salt, pepper to it to taste and pour in the onion juice prepared by us, and garlic. Mix thoroughly with your hands.

It remains only to add kefir, mix again, cover with a lid and leave to marinate for about 10-12 hours in a cool place.

The fastest marinade for lamb with tomato

Ingredients:

• Lamb loin - 1 kg
• tomato juice- 1 large glass
• onion - 4 pcs
• garlic - 4-5 cloves
• cilantro - 1/2 bunch
• 1/2 red chili pepper
• lemon - 50 gr
• vegetable oil - 50 ml
• sweet paprika, turmeric, ground coriander, ground cumin - to taste
• salt and black ground pepper - to taste.

Cooking method:

Peel the onion, cut into half rings and put in a deep bowl. There we also add garlic chopped into thin slices and chopped red chili pepper rings. Wash cilantro and cut into pieces.

And we crush with our hands all the contents in the cup so that our consistency gives juice. Pour salt, ground black pepper, paprika, turmeric, ground coriander, cumin, then pour in vegetable oil and tomato juice.

It remains only to add pieces of lamb, mix thoroughly, cover with cling film and put in a cool place for two hours.

Then the meat is ready.

How to cook lamb on the grill

Ingredients:

• Lamb leg - 1 pc.
• natural yogurt - 450 gr
• bunch of mint - 1 pc.
• zira - 1 teaspoon
• salt and black ground pepper - to taste.

Ingredients:

From leg of lamb cut out all the pulp, wash it and cut into medium pieces.

We warm up the zira seeds well in a pan so that everything around them smells of them.

Wash the mint and chop. Zira must be ground in a mortar.

We put the lamb in a plastic bag, put the zira and chopped mint in the same place, and pour in the yogurt. We tie the bag, shake it and put it in the refrigerator for a day.

In a day, we fry the lamb on the grill, without a bone, the leg will fry quite quickly and therefore it is not necessary to cook it over high heat.

Cut the finished meat into small pieces and serve with your favorite sauce, vegetables or some other side dish.

Eat for health!

How to cook lamb in the oven

Ingredients:

• Lamb leg - 2.5 kg
• garlic - 4 cloves
• crushed rosemary - 1 tablespoon
• salt and pepper - to taste.

Cooking method:

We take the meat, wash it, dry it with a paper towel and sprinkle with salt, pepper, finely chopped garlic and rosemary, press down a little with our hands.

Turn over and do the same on the other side.

We place in a preheated oven to 180 degrees and bake for 1-1.5 hours.

After cooking, take the meat out of the oven, let it stand for 10-15 minutes, cut into pieces and serve.

Delicious kebab in a cauldron from Stalik (video)

To cook a tender and tasty kebab, the most important thing is to choose the right meat and fry it the same way.

Enjoy your meal!!!

What kind of meat do you most often make barbecue? Most likely pork or chicken. However, in the homeland of this wonderful dish, lamb shish kebab is especially popular. The taste and aroma of this dish may seem a little unusual to our compatriots, but you will surely fall in love with lamb kebab if you learn how to cook it correctly. The main thing here is to marinate the meat well, but first prepare the most suitable marinade for lamb skewers. You can offer several recipes, but in addition to them, we advise you to study the recommendations experienced chefs of choice and marinating lamb at home.

In order for the lamb skewers to turn out juicy, soft and fragrant, it is necessary to choose the right meat, marinate it correctly and fry it correctly. The culinary tips collected in this material will help to cope with the task.

• For barbecue, it is better to choose lamb meat, and fresh, not frozen. Old lamb will be tough, and the smell of it may not be to everyone's taste. Frozen meat after thawing becomes less juicy, the barbecue from it turns out dry.
• How much to marinate? Depends on the age of the animal to which the meat belonged and the composition of the marinade. Lamb meat is marinated from 1 to 4 hours, old lamb must be marinated much longer - from 6 to 8 hours.
• Do not use aluminum utensils to marinate meat.
• Cut the meat into pieces about 4-5 cm.
• When stringing lamb on a skewer, do not press the pieces too tightly together.
• Be sure to turn the skewers frequently while frying lamb skewers on the grill and sprinkle the meat with water or marinade.

Lamb shish kebab served with spicy tomato sauce, spicy vinegar, pickled onions, fresh vegetables. It is advisable to generously sprinkle the finished kebab with fresh chopped herbs.

Marinade for lamb kebab with kiwi

What do you need:

• lamb - 1 kg;
• onion - 0.25 kg;
• kiwi - 1 pc.;
• lemon - 0.5 pcs.;
• orange - 0.5 pcs.;
• vegetable oil - 20 ml;
• aromatic herbs, black ground pepper, salt - to your taste.

How to cook:

1. Prepare the meat (it must be washed, blotted with a napkin and cut into pieces of 5 cm).
2. Grind the onion with a blender or meat grinder.
3. Do the same with kiwi.
4. Mix kiwi puree with onion.
5. Squeeze juice from citrus fruits, add onion and kiwi to the arrogance.
6. Add aromatic herbs and hot spices to the marinade, mix.
7. Put the meat in the marinade, mix with your hands.

After an hour, lamb can be salted, strung on skewers and fried. You should not keep it in the kiwi marinade for more than two hours, otherwise the meat will become very soft and turn into a mass resembling stew.

Lamb marinade with vinegar and onions

What do you need:

• lamb meat - 1.5 kg;
• onion - 0.5 kg;
• table vinegar - 100 ml;
• vegetable oil - 20 ml;
• pepper mix, coriander, dried spices, salt - to your taste;
• water - as much as needed to cover the meat.

How to cook:

1. Wash, dry and cut the meat.
2. Mix spices and spices, rub them with meat pieces.
3. Cut the lukk into large rings, lightly remember with your hands and mix with lamb.
4. Dilute the vinegar with water (about half), adding oil, pour over the meat, mix.
5. Add water as needed.

It takes 3-6 hours to marinate lamb in vinegar with onions for barbecue, if you used lamb meat, the time will be minimal. A container with meat at this time should be in the refrigerator.

Marinade for lamb skewers with mayonnaise

What do you need:

• Young lamb meat - 1.5 kg;
• mayonnaise - 0.150;
• mustard - 3 tsp;
• onion - 0.2 kg;
• ground dried paprika - 1 tsp;
• sugar - 1 tsp;
• thyme - 1 tsp;
• dried cilantro - 1 tsp;
• salt - to your taste.

How to cook:

1. Mix three teaspoons of mustard with sugar, salt, seasonings.
2. Pour with mayonnaise, mix well.
3. Cut the onion into thin half rings, mix with the sauce.
4. Immerse the pieces of meat prepared for barbecue in the sauce, mix with your hands.

Marinate 3 to 5 hours. You can leave it overnight if you wish.

Marinade for lamb on mineral water with kvass

What do you need:

• lamb - 1.5 kg;
• carbonated mineral water - 0.4 l;
• tomatoes - 0.3 kg;
• bread kvass - 100 ml;
• lemon - 0.5 pcs.;
• salt, seasonings - to your taste.

How to cook:

1. Cut the washed and towel-dried lamb into 5 cm pieces. Sprinkle it with seasonings, mix. It is better to add salt shortly before frying the kebab so that it does not pull the juice out of the lamb.
2. Put the meat in a bowl, put the thinly sliced ​​tomatoes and lemon on top.
3. Mix mineral water with kvass, pour over meat

Put the bowl of lamb in the refrigerator overnight - you need to marinate it in mineral water for at least 6 hours, and preferably all 8 hours.

Wine marinade for lamb skewers

What do you need:

• lamb meat - 1.5 kg;
• soy sauce- 80 ml;
• red dry wine- 150 ml;
• onions - 0.3 kg;
• lemon - 0.5 pcs.;
• garlic - 1 clove;
• sugar - a pinch;
• spices - to your taste.

How to cook:

1. Finely chop a clove of garlic with a knife, mix with spices.
2. Sprinkle the lamb pieces with this mixture, mix.
3. Finely chop the onion, squeeze the juice of half a lemon to it, pour in the soy sauce and wine, stir.
4. Pour lamb with the resulting marinade, put in the refrigerator.

Marinating lamb in wine is enough for 3-4 hours. This lamb marinade recipe can be called traditional.

Any of the marinade recipes collected in this material can also be used to fry on the grill or on the grill. lamb ribs. The marinating time in this case is increased by about an hour or two.

At the mere mention of the word “shish kebab”, the aroma of delicious meat, generously flavored with exquisite spices, cooked on a fire in a cheerful company of friends, arises in my head! 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 preparing a delicious lamb kebab is the right choice of pulp. For this dish, the meat of a young lamb is best, preferably a three-month-old lamb, since it is leaner and without hard tendons. 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 recipe marinade for lamb
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 into the mass 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 enamel pan 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. Children can also be treated to meat cooked in a wine marinade, since 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!

Spring is here and it's time for picnics. After a long and cold winter everyone wants to get out into nature, bask in the sun and, of course, cook delicious kebabs. Now I’ll tell you a few recipes on how to cook an excellent marinade for lamb skewers.

It is believed that lamb kebab is a classic of meat on skewers. This meat is less fatty and high-calorie than pork, but at the same time soft and juicy. You may already have your favorite marinade recipes, but try something new, like kiwi fruit or tomato juice, because variety is great.

In the Caucasus, it is believed that eating lamb brings longevity and good health.

Classic lamb skewers recipe

The classic lamb skewers recipe is perhaps the easiest. It includes only meat, salt, pepper and onion. What else do you need for real delicious barbecue? Nothing extra.

Products:

• Lamb - 1 kg
• Salt - to taste
• Pepper (allspice, ground)
• Onions - five or six pcs.

1. Cut the lamb into portioned pieces of 4-5 cm.

2. Salt lamb to taste. Stir so that the salt gets on each piece. For better impregnation with salt, the meat can be beaten off a little with the palm of your hand.

3. Sprinkle the meat with pepper. And mix well again. Leave to lie down for 10-15 minutes so that the meat absorbs a little salt and pepper. And then transfer to a deep container.

4. While the meat is lying. Clean the onion. Chop the onion so that it gives the maximum amount of juice. To do this, you can finely chop and squeeze it, or use a grater or blender. Add the onion to the meat bowl.

5. Mix meat and onion. Leave to marinate. In a cold place, you need to marinate the meat for 10 hours, in a warm place, this time is reduced to 5 hours.

Marinade for lamb kebab with kiwi

Kiwi - exotic fruit, which can now be found in almost every store. And to diversify the dish and add a little piquancy to the taste, we use it in the marinade for lamb skewers.

Kiwi contains a special enzyme that softens meat very much. Therefore, the time for pickling is significantly reduced.

Products:

• Lamb - 1 kg
• Kiwi - 1 pc.
• Bulb - 3 pcs.
• Oil (vegetable) - 2 tbsp.
• Salt and pepper - to taste

1. To begin with, peel the kiwi and grate it, or grind it in a blender.

2. Cut the onion into rings and salt it well so that it releases the juice.

3. Pepper and salt the meat. Add a little salt, as the onions have already been salted. Pour in vegetable oil.

4. Put the onion in a bowl with meat and pour in the mashed kiwi.

5. Mix well and let stand for about 40 minutes. If overcooked, the meat may turn into a puree.

6. Fry pickled kebabs on the grill, as usual.

Marinade for lamb barbecue in Caucasian style with tomato juice

It is difficult to say, of course, which marinade is “the most Caucasian”, because in the Caucasus many families have their own recipes, and they are used to it being that way. But this is very rich and delicious marinade, where tomato juice acts as an emollient for meat. This juice has a mild taste, and therefore it does not weigh down the meat with an extra aftertaste, but at the same time makes it more tender. You can buy tomato juice ready-made or make your own. Marinade for lamb from tomato juice is very simple and quick.

Products:

• Lamb loin - 1kg
• Lemon - 50 gr.
• Bulb - 4-5 pcs.
• Tomato juice - 1 large glass
• Garlic - 4-5 cloves
• cilantro - ½ bunch
• ground coriander
• coriander seeds
• Turmeric
• sweet paprika
• Chili pepper - ½
• Black pepper
• Salt - 1-1.5 tbsp

1. Cut the onion into thin half rings. Place in a deep bowl.

2. Cut the garlic into rings. Add to onion.

3. Cut half of the chili pepper into rings and put in a bowl. If you do not like spicy, then you can do without chili pepper.

4. Break fresh cilantro into small pieces. Place in bowl with onions.

5. Thoroughly mash the resulting mixture. This is necessary so that the onion and garlic give juices.

6. Salt the resulting mass, add sweet paprika, turmeric, ground coriander and cumin in the amount of one teaspoon.

7. Mash the cumin and coriander seeds and add to the bowl.

8. Pour in vegetable oil and tomato juice. Mix until smooth.

The vegetable oil seals the meat and it stays juicy inside.

9. Put the lamb into the resulting marinade. The marinade should completely cover the pieces. Wrap the bowl with cling film, make a couple of holes for ventilation and leave to marinate for one and a half to two hours in the refrigerator.

Marinade for lamb skewers is the most delicious, so that the meat is juicy

If you want to get really soft juicy barbecue then try marinating with mineral water. Mineral water perfectly softens the meat, while not changing its color and taste.

Products:

• Lamb - 4 kg
• coarse salt
• Pepper
• Onion - 1-1.5 kg
• Mineral water (highly carbonated) – 1.5l
• Oregano, basil and paprika - optional

1. Cut the onion into half rings.

2. Salt the onion. You need a lot of salt, about 4 tbsp. Mash onion with salt to get onion juice.

3. Cut the meat into large pieces 3 cm thick. The meat must first be cut along the fibers, and then across.

4. Pour meat and onions into a large container. Salt will be enough that is in the onion, but you need to add freshly ground black pepper. You can also add other spices if you like, such as oregano, basil and paprika.

5. Stir the meat so that each piece is covered with spices and onions. Leave to marinate overnight room temperature.

6. A couple of hours before cooking, pour the meat with mineral water.

Lamb skewers with honey and beer

Honey and beer are a great combination for a marinade. Honey will give the lamb a bittersweet note, and beer will perfectly soften the meat. Mineral water can be used instead of beer, but this will be a completely different recipe.

Products:

• Lamb - 1.5-2 kg.
• Onion - 4 pcs.
• Pepper
• Coriander
• Honey - 1 tbsp.
• Bay leaf
• Dark beer - 250 ml.

1. Cut up the lamb. Remove all bones. Cut off excess fat. All fat cannot be cut out, because. it gives flavor to the meat.

2. First, cut the meat along the fibers, and then across into pieces from three to five centimeters.

3. Finely chop the onion into half rings. You can also use a blender and just make onion juice. Salt the onion

There is never too much Luke. It is he who gives all the taste to the meat.

4. Salt the onion. And put it in the meat, while crushing it with your hands to squeeze out the juice. If you chopped onions in a blender, then just salt the juice.

5. Add spices. Coriander - a pinch, cumin - two pinches, black pepper - two pinches. Do not be afraid of zira, it gives an unusual flavor to the meat. Break a couple of bay leaves with your hands, they will add flavor to the meat, and all the neighbors will salivate from the smell. Add honey. Pour half a bottle of beer. And mix thoroughly.

6. Put the lamb under oppression. Marinating time depends on what part of the lamb was used. If the loin, then 2-3 hours will be enough, and if the leg, then more than 12 hours. Marinate at room temperature, but not under the sun.

Lamb shish kebab from Stalik Khankishiev

Shish kebab and Stalik Khankishiyev - these words are hard to imagine without each other, the TV presenter is such a recognized expert. Of course, we will give him the floor to tell his proven recipe.