EntranceMarinade for soft lamb. Lamb skewers: the most delicious marinade for lamb to keep the meat soft
Lamb shish kebab- It's a great snack. The process of its preparation very often turns into a real ritual. If you correctly approach the process, then you will get a juicy, fragrant and unusually tasty dish.
How to cook lamb skewers
Most simple options cooking kebabs are options without marinating. However, the most complicated recipes suggest a marinade with the addition of mint, onion, dry wine, exotic spices, spices, etc. The right choice of meat plays a big role. by the most the best option is lamb meat, which is only a couple of months old. However, it is quite expensive, so not everyone can buy it. In any case, it is necessary to choose young meat. It is characterized by snow-white fat, elasticity and dark color. Be sure to consider this when buying.
After you brought the meat home, cut it into pieces weighing 500 g, rinse thoroughly, free from tendons, films, cut off excess fat. Crumble the pulp into cubes. By the way, cutting small bones and cartilage is not necessary at all - they have a special piquant taste.
Cooking lamb shish kebab
Chop 620 g lamb meat into pieces. Cut a large head of onion into quarters, pass through a meat grinder. Cut a large tomato into slices, crush a few garlic cloves. Finely chop the cilantro. Prepare marinade for lamb skewers: mix 200 ml of mineral water, 155 g sunflower oil, squeeze lemon juice, add mashed kiwi fruit. You can also put a tablespoon of sodium glutamate in the marinade for flavor. Mix it with meat, leave to marinate for 4 hours.
Try to do and .
How to marinate lamb skewers
Cut 1 kg lamb pulp into small slices, transfer to a separate bowl, season with pepper, salt, add chopped onion, add 6 onions, stir. Cover with a lid, leave to soak for several hours. String the pieces alternately, alternating them with pieces of onion and tomato. Spread with lamb fat, put on the grill. Hold the meat over hot coals, turn over for 15 minutes. Serve tkemali sauce with greens to the finished dish.
Do not deny yourself the pleasure of trying and.
How to marinate lamb skewers: useful tips.
Choose coals from birch, oak, cherry and linden firewood. Don't use softwood firewood as it will give the dish an unpleasant tar taste. When starting a fire, do not use flammable substances. Turn the skewers over while grilling to achieve even browning.
Lamb shish kebab - cooking recipes.
Cognac recipe.
2 kg lamb meat, rinse cold water, dry with a paper towel, cut off the films and tendons, chop into large slices, weighing 200 g each. Peel ½ of the onion, cut it into thin rings, add to the main mass. Pass part of the onion through a meat grinder. ½ kg fat tail fat divide into 12 equal parts, put in a saucepan, salt, season with spices, sprinkle with herbs, passed through a meat grinder. Sprinkle 100 ml of vinegar, add 30 ml of cognac, stir thoroughly. Leave to marinate for 6 hours. Thread onto skewers, alternating with onion rings and pieces of lard.
"Aristocrat".
Wash 1 kg of meat thoroughly, dry with a paper towel, cut into small cubes, put on the bottom of the pan. Chop 20 g green onions, 100 g onions. Add to meat, season with pepper, salt, stir, leave in a cold place for one night. String the pickled slices, fry for 3 minutes on well-heated coals. Remove from heat, pour over 50 ml of cognac, fry on the grill. Serve with tomato wedges.
Recipe with baked potatoes.
Rinse 1 kg lamb pulp, dry on a paper towel, cut into portions, season. Wash 1 kg of zucchini, cut off the skin, cut into small “slices”, salt. String meat slices, alternating them with zucchini. Grill, season, brush with beaten egg, fry until done. Bake 1 kg on the fire young potatoes(on a wire rack or in foil). Serve with meat and lettuce.
Prepare also.
Correct barbecue from lamb - several options.
"Indian".
Thoroughly wash 1 kg of meat pulp, dry with a paper towel. Chop into small portions, transfer to a saucepan. Mix ½ liter of yogurt with salt, cloves, coriander and ground ginger. Leave the skewers to marinate for 4 hours under the lid in a cold place. Remove it from the marinade, mix with cinnamon and cardamom, roll. Peel ½ kg of onion, chop it into thin rings. Boil 4 eggs, peel them, crumble them into slices. Cut 220 g beets. Put the marinated meat on skewers. Alternate it with onion rings, slices of beets and eggs. Drizzle with oil, sprinkle with curry, fry on the grill.
How about you?
Recipe with barberry.
Wash 1 kilogram of lamb pulp, dry with a paper towel, remove tendons, films and fat. Chop into small portions, transfer to a saucepan. Peel 220 g of onions, chop them, add along with chopped parsley, lemon juice and acetic acid. Salt, season with pepper, mix thoroughly. Leave the skewers to marinate for 3-4 hours, then put on skewers, fry. Sprinkle the finished dish with barberry.
How to soak lamb skewers.
Cut 1 kg meat into bite-sized pieces. Cut 155 g of tail fat into thin slices, transfer it to a marinating bowl, add 3 chopped onions, add a tablespoon of cilantro, mint, add red pepper and salt. Pour in the juice of half a lemon, add 50 g of cognac. Mix thoroughly, leave for 6 hours in a cool place. Put on skewers, alternating them with pieces of tail fat, fry until cooked on coals. Serve with fresh vegetables with hot sauce.
Delicious lamb skewers.
Chop 2 kg of meat into portioned slices, put in a bowl for marinating. Add 4 onions, chopped in circles, a teaspoon of salt, knead thoroughly with your hands until the vegetables give juice. Add 50 g of chopped basil and mint, a teaspoon of black pepper. Stir, add 200 g natural yogurt, 100 g dry white wine. Stir, set again to marinate for 6 hours in a cool place. Put on skewers, alternating them with onion rings.
Soft kebab lamb.
Cut 1 kg loin into portioned slices. In each slice, be sure to leave a rib. Grind 2 sprigs of rosemary or a couple of cloves of garlic in a blender or mortar. Transfer the meat to a marinating bowl, put the garlic-rosemary paste. Add 5 tbsp. tablespoons of unrefined olive oil. Stir the total mass, place under the load, leave for 12 hours. Do not add any acid to the marinade!
Lamb shish kebab photo.
Avar recipe.
Prepare in advance garlic Sause. Combine 5 garlic cloves with ten almond kernels, carefully grind it all in a mortar to get homogeneous mass. Add a couple of tablespoons of fresh bread crumbs, beat in a raw yolk. Pound, pour in half a glass in small portions olive oil. Add the juice from half a lemon to the finished sauce, salt, pepper, stir gently again. Store in the refrigerator, but no more than a day. Chop 1 kg of fresh lamb into small pieces, put on skewers interspersed with onion slices. Roast over coals until they are cooked through. Transfer the finished dish to a plate, serve with the sauce.
Georgian recipe.
For 800 g of lamb pulp, take 250 g of any offal. Chop it all into pieces, transfer to a marinating bowl, add 5 onions, cut into slices, chopped pepper, peeling it from seeds, 50 g of chopped parsley, salt and juice from a lemon half. Thread meat onto skewers, alternating with offal. Roast on coals until done.
We hope that you enjoyed all the variations of cooking delicious shish kebab from tender lamb pulp. It remains to choose the one that you can cook already during the next trip to nature.
Lamb is a specific meat, which is not always tasty, and sometimes has an unpleasant odor. However, if you choose the right carcass and a good marinade, you can get an amazing barbecue.
Recipe content:
Fans of this meat will surely say that a real barbecue is only one that is made exclusively from lamb. And not surprisingly, they will be right, since initially barbecue was prepared only from this type of meat. That is why lamb kebab is called authentic, i.e. original and authentic version of the dish. But, as for the preparation of many dishes, lamb also requires certain knowledge and subtleties.
How to choose meat for barbecue
Whatever you make a wonderful marinade, but the kebab will be delicious only when the meat is chosen correctly.
- Never buy frozen lamb, as there is a big risk that the meat will not taste good. It is easy to check this - press on a piece. If the resulting recess fills with blood, then the meat is frozen. In fresh meat, the hole will not appear and will not be filled with blood.
- If you still purchased frozen meat, then defrost it at room temperature and start cooking right away.
- For barbecue, it is desirable to give preference to loin, leg or shoulder blade.
- When buying meat, inspect it well so that there is no puddle of water under it, and above it - bloody smudges and traces of snow.
- For barbecue, the best meat is young lamb. It has a soft texture and does not have an unpleasant odor. This meat is light in color with white fat. The meat of an old animal is bright red in color with yellow fatty layers, and after a long heat treatment it remains tough.
- The layer of fat should be uniform. This says that the animal was well fed, and accordingly the meat will be tasty.
- Smell a piece. The smell should not be sharp, neutral with a slight sweetish aftertaste. If you experience discomfort, then refuse to buy, this product is not fresh.
How to cook lamb skewers
Lamb is perhaps the only meat that does not require rinsing under water. It is simply wiped off with a paper towel. Meat processing consists only in the removal of non-edible parts - tendons and films. After, it is cut into medium pieces so that they fit in the palm of your hand. Usually their size is 5x5 cm. Too big chunks poorly baked, and small ones will be dry.
For barbecue, it is advisable to use coals from cherry, birch or linden firewood. You can buy ready-made coals or burn them yourself in a fire. But whatever the coals are, do not forget to heat them completely so that they burn evenly over the entire surface with a reddish heat and only a little flash of a thin layer of white ash. Never start cooking a barbecue unless the flames are out. And if a flame breaks out, then put it out by sprinkling a little water, wine or marinade.
Turn the skewers regularly while roasting. This will allow the lamb to fry evenly, give an appetizing crust and not burn. If the meat in some places began to burn or dried out, then grease them with marinade or sauce. Lamb is not cooked for a very long time, because. may become dry and have a rubbery taste. On the grill, no more than 5-10 minutes is enough, for medium roasting - 15-20 minutes. Lamb freezes when it reaches t40 ° C, so it is advisable to use it immediately.
Delicious lamb skewers marinade
To make the meat juicy and soft, it must be marinated: a fresh young piece - for 1-3 hours, an old one - 10-12. Most simple products for pickling: olive oil, lemon and lime juice, yogurt, vinegar, mustard, soy sauce, garlic, rosemary, mint, cumin, cardamom, oregano, chili, thyme. Meat turns out delicious after daily pickling in vegetables: celery root, onions, garlic, carrots and allspice peas.
In general, the marinade should be such that the lamb turns out tender with unusual taste and harmonized with seasonings and spices. We offer the perfect recipe. marinade for real Caucasian lamb shish kebab.
- Calorie content per 100 g - 134 kcal.
- Servings - 2
- Cooking time - 20 minutes to prepare the marinade, 3-4 hours to marinate the meat
Ingredients:
- Tomatoes - 0.5 kg (per 1 kg of meat)
- Bulb - 0.5 kg
- Garlic - 1 head
- Seasonings - 1-2 tsp
- Salt - to taste
Step by step preparation:
- Peel the onion and garlic. Wash the tomato.
The marinade can be made in a variety of ways, but you should not experiment with it for lamb meat on your own. Not all seasonings and spices are in harmony with this variety, and it is difficult to find the ideal proportion. And overdoing it with spices, you can emphasize the unfavorable sides of the barbecue. Therefore, we offer another proven option marinade for lamb with Abkhaz flavor.
Ingredients:
- Lamb - 1 kg
- Red dry wine- 250 ml
- Adjika - 4 tablespoons
- Bulb - 4 pcs.
- Garlic - 3 cloves
- Salt - to taste
- Black ground pepper- taste
- Spices - to taste
- Mix wine with adjika.
- Peel the onion and garlic, finely chop and combine with salt and selected spices.
- Combine the wine-and-azhy mixture and the garlic-onion mass.
- Cut the meat into slices, pour over the marinade and leave for 5 hours.
- Thread lamb pieces tightly on a skewer and cook on hot coals for about half an hour.
How to marinate lamb skewers
One way or another, let's not forget that the preparation of the marinade is the most important preparatory process. It is from how it is cooked that the final taste, softness, juiciness and aroma of the kebab will largely depend. Therefore, we will not take risks, but, as with the previous recipes, we offer a variant of the national lamb marinade with Turkish roots.
Ingredients:
- Lamb - 1 kg
- Red dry wine - 250 ml
- Tomatoes - 300 g
- Garlic - 2 cloves
- Bulb - 1 pc.
- Salt - to taste
- Black ground pepper - to taste
- Spices - to taste
- Wash the tomatoes. Peel the onion and garlic. Twist the products in a meat grinder.
- Pour wine into the vegetable mass, add spices and mix.
- Cut the meat into pieces and season with the prepared sauce. Leave it to marinate for 6-7 hours.
- Salt the kebab, mix, put on a skewer and fry on hot coals, periodically turning over for about 30-40 minutes.
Lamb kebab marinade is the most delicious
cannot be bypassed and real Georgian lamb kebab. Marinade this national cuisine quite easy to prepare. We will give the main ingredients for it below, and with spices, as always, you can show culinary imagination. For example, Georgian culinary specialists prefer: suneli hops, cilantro, savory, marjoram, coriander, basil, saffron.
Ingredients:
- Lamb - 2 kg
- Onion - 500 g
- Grape vinegar - 2 tbsp.
- Lemon - 1 pc.
- Salt - to taste
- Black ground pepper - to taste
- Spices - to taste
- Peel the onion and cut into half rings. Cut lamb into equal pieces. Combine the products in a deep bowl.
- Wash the lemon and squeeze out the juice. Combine it with grape vinegar, mix and pour over the meat.
As I already wrote in the first pro recipe, this is probably the most delicious barbecue, of all kebabs, especially if cooked correctly. Some say that you need to take meat only on the ribs, others say only the pulp.
In the last article, I showed a recipe for lamb ham. In this article, we will look at a couple of kebabs from other parts of the lamb, but also very tasty.
Lamb skewers, the most delicious marinade to keep the meat soft. Step by step recipes + 2 videos
Watch the third video recipe. There interesting marinade for barbecue. And in the first recipe, a very tasty barbecue and a simple, quick marinade.
Menu:
Lamb loin skewers on the grill
Ingredients:
- Loin of lamb - 2 pcs. 8 pcs.
- Lemon - 1 pc.
- Onion - 1/2 head
- Garlic - 4 cloves
- Rosemary - 2 sprigs
- Mint - 2-3 sprigs
- Thyme - a small bunch
- Oregano - 2 tsp
- Olive oil (or any vegetable oil) - 3-4 tbsp.
- Salt pepper
- Sugar - 1 tsp
Cooking:
Lamb, including lamb (although not so much) has a specific taste. Not everyone likes this taste. In order for everyone to eat your lamb loin skewers with pleasure, it must be marinated.
Marinated in many ways, each has its own marinade. We will marinate with a fairly simple, quick, but giving your meat flavor and taste, marinade. Thyme and rosemary go great with lamb meat. This meat goes well with citrus flavors. Mint is very good.
1. Remove the zest from a whole lemon on a fine grater. The zest is the top yellow part of a lemon. There is a white part under it; you don’t need to remove it, it will add bitterness. Half of the zest is immediately sent to a deep marinade cup.
2. Peel the leaves from two sprigs of rosemary and chop them finely.
3. Add rosemary to the marinade bowl.
4. Finely chop a bunch of thyme.
5. Very finely chop the onion. Also finely chop the garlic.
6. Remove the mint leaves from the branches and chop finely too.
7. We send all this to a marinade cup.
Of course, everything that we put for the marinade can be taken dry. But you yourself understand that fresh, there is fresh, and now the stores have it all.
8. Squeeze half a lemon into a cup. You don't have to choose bones. We'll shake it all off anyway.
9. Fill our marinade with a couple of tablespoons of olive oil. You can take any vegetable oil. Sprinkle with salt.
10. Mix everything, at the same time squeezing the mass in your hand so that it gives juice.
11. Add oregano, mix.
Let's start cooking meat
12. Cut the meat into pieces along the ribs. Such pieces are called portion cutlets. Of course, it's a bit strange for us. But that's what they're called.
13. Put the meat in a cup with marinade and mix thoroughly. We try to have a marinade on every piece.
Cooking Sauce
14. Squeeze the second half of the lemon into the cup, the lamb loves sourness. Add olive oil, add a little oregano, you don't need much. we have enough of it in the marinade. Pour a teaspoon of sugar, a pinch of mint, a pinch of rosemary and the remaining lemon zest.
15. Our sauce is ready. We set aside. Then we will water them with ready-made kebabs.
We fry kebabs
16. Our meat has already marinated. The lamb marinates very quickly. 15-20 minutes is enough. Let's go fry.
17. Before putting the meat on it, it is advisable to sprinkle or wipe the grate with a little vegetable oil and wait until it burns out so that the meat does not stick much later.
18. Shake off all the pieces of marinade from the meat with your hand so that they do not burn and put the already clean meat on the grate.
19. We begin to fry the meat. Please note that the loin is fried very quickly. If you want the meat to be completely fried, then keep it on fire for 3 minutes on each side.
20. 3 minutes have passed, turn over to the other side.
21. Fried on the second side, put a new batch on the grill, and remove the finished kebabs. In total, they were fried for about 6 minutes on both sides.
22. We keep the second batch smaller so that it is pink inside, as some people like.
23. Pour the prepared kebabs with the previously prepared sauce.
24. Cut and compare two pieces. One was fried for 3 minutes, it is almost completely fried. Well, maybe a little pinkish. The second piece, which we fried for 1.5-2 minutes, is red inside, but very juicy.
25. It is best to hold the meat for about 2.5 minutes on each side. It will be the most. Check the kebab by cutting with a knife. The coals must be well heated.
Well, our delicious barbecue is ready. The aroma is amazing. The taste is exceptional.
Get to the table before it gets cold.
Lamb shish kebab with fat tail fat
Ingredients:
- Lamb (hind leg pulp) - 1 kg.
- Fat tail fat - 100-150 g.
- Zira - 1 tsp
- Coriander - 2 tsp
- Black peppercorns - 0.5 - 1 tsp
- Onion - 1 head
- Salt - 2-3 tsp
- Sumac - see below what it is
Cooking:
1. Grind the zira, wrapping it in a towel, on top with a hammer. Unfortunately, we did not have a mortar. Yes, it's not that important. Grind coriander and peppercorns in the same way. Pour everything into a small bowl, add salt and mix.
2. Cut the meat into pieces of 50-70 grams, cut off the veins, excess fat. Sprinkle the meat with our ground mixture. For this amount of meat, you need about 2-3 teaspoons of the mixture. That's all for now with meat. Let it marinate.
3. Cut fat tail fat into thin slices. It can now be bought on the market from lamb sellers
Making onion salad for barbecue
4. Cut the onion thinly with a sharp knife. If the onion is sharp, rinse it with cold water. Sprinkle the onion with the same spices as the meat, add some salt. And most importantly, add ground sumac to the onion.
Sumac or sumac (from the Aramaic "Sumaqa" - red) is a burgundy-colored spice popular in the East with a sour, slightly astringent taste, without any pronounced aroma.
In Russia, unfortunately, while he is little known. However, onions, sprinkled with a sour drug of red color, are liked by many. After all, this is a great appetizer for barbecue, pilaf and grill.
Sumac can be found in spice shops. In many countries, meat is marinated with vinegar, lemon juice, and other acidic liquids. But in the Caucasus, sumac is the first spice that is remembered when you need to marinate meat for barbecue or barbecue. Sumac is especially good at ennobling lamb.
Anyway. Onion salad is ready, we work further.
5. We put the meat on skewers, alternating pieces of meat with pieces of tail fat. Fatty pieces of meat come across, lard can be put on through two pieces.
6. We got 5 skewers with barbecue.
7. Sprinkle a little flour on top of the kebab.
Let's start barbecue
8. We place the barbecue on the grill with hot coals.
9. Turn over after 4 minutes. It is necessary that at first the meat would be sealed in a strong heat, and then slowly come to a weaker one. Depending on the meat, it may be ready in 12-15 minutes. Be sure to check with a knife.
10. Meat can be served on a warmed dish or on pita bread. Lavash put on roasting meat and let warm up.
11. In the meantime, let's prepare a vegetable salad.
12. Our delicious barbecue is ready. Onion and vegetable salads are ready. Everything else is there. To the table.
Enjoy your meal!
A good barbecue is not just an appetizer, it is something grandiose. And the cooking process itself turns into a whole ritual. Of course, the dish can be prepared from almost any meat that your heart desires, but lamb skewers, familiar to many firsthand, cannot be confused with any other. Properly prepared, it turns out very fragrant, juicy and extremely tasty.
There are an endless number of variations on how to cook lamb skewers. Starting from the most simple recipes without pre-marination and ending with more complex, sophisticated ways using the most unusual marinades based on complex sauces, dry wine, mint, onions, spices and exotic spices. One way or another, preparing a marinade for lamb skewers is one of the most important and crucial moments. It is from what and how our nutritional base for lamb is prepared that the final result, the juiciness of the meat, and its aroma will largely depend.
Lamb shish kebab - food preparation
Of course, the selected meat will play an equally important role in the preparation of delicious kebabs. It actually starts with him. So how do we choose exactly what we need?
Without a doubt, the most ideal option lamb meat is considered up to two or three months, but you can taste such a delicacy only in the spring. In addition, tender milk lamb is quite an expensive pleasure. If it is not possible to purchase it, pay attention to the meat of young animals up to 9-12 months old. As a rule, it is distinguished by red color, elasticity and snow-white fat. The meat of older brothers has a dark color and yellow layers. In addition, fresh meat has a pleasantly sweet smell - keep this in mind when buying.
Arriving home, cut the lamb into pieces of about 500 grams, rinse well, clean from tendons, films, cut off excess fat. Now you can cut into cubes the size of Walnut(or more). It is not necessary to get rid of small cartilage and bones, because they also have their own piquancy and charm.
Lamb shish kebab - preparation of dishes and equipment
To cook lamb skewers, it would be nice to get a brazier or an electric barbecue grill. But if you want to feel that undeniable connection with nature, that memory that has been embedded in our genes since ancient civilizations, when our distant ancestors roasted their hunting trophies on coals, build a hearth from non-burning material (stones, bricks) and kindle a fire.
Dishes for marinating meat should be deep and necessarily non-oxidizing, because we will create an acidic environment for our kebabs. Great for this purpose enamel pan or pelvis.
Recipe 1: Caucasian Lamb Shashlik
Caucasian kebabs are a refined dish that is simply unacceptable to cook from thawed lamb. This is a whole art that prefers male hands! For such a responsible matter, only the meat of a young animal will do.
Ingredients:
- lamb 1 kg
- 4-5 onions
- ground pepper
- salt
- dry wine 150 gr.
- vegetable oil
Cooking method:
Clean the lamb from unnecessary tendons and films, cut into small pieces. Season them with pepper, salt, mix with chopped onion rings, sprinkle with wine, add vegetable oil and mix thoroughly again. Leave to marinate for a few minutes. Young meat is very tender and quickly absorbs the aroma of spices. If the meat is not very young, leave to marinate for a longer time (3-4 hours).
Next, put the pieces on metal skewers mixed with onions and fry over coals for ten or fifteen minutes. During cooking, turn the skewers over and sprinkle the pieces with wine. Serve a lot of greens for the finished barbecue: basil, parsley, green onions, cilantro, etc.
Recipe 2: Lamb Skewers with Yogurt
An unusual combination, isn't it? For this recipe It is advisable to use unsweetened yogurt. In extreme cases, it can be replaced with thick kefir (3.2% fat).
Ingredients:
- 1 kg lamb
- a glass of yogurt
- 4 tbsp. l. olive oil
- one lemon
- garlic 2-3 cloves
- half a teaspoon of thyme
- half tsp rosemary
- mint
- black pepper, salt
Cooking method:
Cut the lamb into approximately equal pieces. Salt, pepper. Mix yogurt with olive oil, thyme, rosemary. Rub the zest, squeeze the juice from the lemon, finely chop the mint. Add the zest, mint and juice to the mixture, mix everything. Pour the pieces of meat with the prepared marinade and marinate for 5-9 hours. After that, you can start cooking barbecue on hot coals.
Recipe 3: Lamb Kebab with Kiwi
Original outlandish recipe! For the marinade, along with the generally accepted ingredients, we will use mineral water, but the most unusual thing in this dish is kiwi.
Ingredients:
- 600 gr. lamb pulp
- half a kiwi
- a bunch of cilantro
- 1-2 garlic cloves
- half a lemon
— large tomato 1 piece
— 1 large head Luke
- sodium glutamate (sodium salt) 1 table. a spoon
- 150 gr. vegetable oil
- mineral water 200 gr.
Cooking method:
Cut the lamb into large pieces 2-2.5 cm thick. Cut the onion in half (or quarters) and pass through a meat grinder (garlic crusher) so that it gives juices and taste to the marinade. Cut the tomatoes into slices and crush, garlic - into large plastics, chop the cilantro finely.
Mix all the ingredients in a deep bowl, squeeze out the lemon juice and add monosodium glutamate (a natural flavor enhancer related to salts), mineral water to the marinade. Crush the peeled kiwi and add it to the marinade, pour vegetable oil. Mix everything thoroughly with cooked pieces of meat. Leave to marinate for 3-8 hours. After that, you can start cooking barbecue.
Recipe 4: Classic lamb skewers
For this recipe, you can use the loin, back leg lamb, preferably young. In addition, such components as kidneys, liver, heart will also make an excellent barbecue. The dish is fried on the grill or electric grill.
Ingredients:
- lamb 1 kg
- 6 onions (bulb)
- 3% vinegar half a glass
- 4 tomatoes
- tkemali sauce 4-5 tbsp. spoons
- lemon 1 pc.
- dried barberry on the tip of a knife
- melted lamb fat 20 gr.
- salt, pepper, any herbs
Cooking method:
Cut the meat, as always, into small pieces, put in a bowl, season with pepper, salt, finely chopped onion, vinegar (lemon juice), mix. Cover with a lid, leave for two to five hours to soak. After this time, string the pieces mixed with slices of onions, tomatoes on a skewer, then grease them with lamb fat and on the grill. Keep the meat over hot coals, constantly turning over, it takes 10-15 minutes. Serve tkemali sauce and a lot of greens with ready-made kebabs. Enjoy your meal!
For any barbecue, coals from linden, cherry, oak or birch firewood are most suitable. It is better not to use raw materials from coniferous trees, otherwise you will get kebabs with a characteristic taste of resin. The use of gasoline, as well as other combustible substances, is also unacceptable.
Rotate the skewers regularly during the frying process to achieve even cooking. If the meat begins to dry out or burn prematurely, brush it with the remaining marinade. Do not forget to sprinkle the kebabs from time to time with water or wine acidified with vinegar. This will prevent premature burning and allow the meat to remain juicy inside.
Lamb shish kebab is rightfully considered the pride of Caucasian cuisine and, like any oriental dish, is fraught with many secrets. There are a lot of cooking options for this amazing meat delicacy. Sometimes it’s enough just to replace one ingredient in the marinade or choose a different part of the lamb to give the kebab completely new flavors.
Young lamb meat is best for lamb skewers. With it, soft and tender pieces are obtained without a specific smell, without spending extra time on soaking and frying. It is recommended to choose the front shoulder of lamb or ham. Also, when buying meat, it would be nice to get some fat tail fat. This ingredient will make the dish in best traditions Caucasian cuisine.
Before cooking the kebab, it is kept in the marinade for several hours. Taste largely depends on its composition. ready meal. Marinade for lamb skewers can be based on vinegar, wine, mineral water, lemon or pomegranate juice, low fat fermented milk products, tkemali sauce, etc. Tomatoes, onions, fresh herbs and various seasonings are added to the liquid ingredient. Perfect for pickling zira, dried marjoram, mint, barberry, etc.
It is best to fry shish kebab on coals, but at home you can use a regular frying pan or oven. Also, along with meat, you can immediately cook baked vegetables. Served hot barbecue various sauces and salads.
When trying Caucasian shish kebab, many people think that this dish is prepared according to some secret and very laborious technology. In fact, there is nothing complicated about how to marinate meat in order to get a dish worthy of Caucasian cuisine. The main thing is to choose the right meat and not rush to get it out of the marinade - good barbecue lamb must be marinated for at least 6 hours.
Ingredients:
- 1 kg lamb pulp;
- 50 ml grape vinegar;
- 500 ml of water;
- 0.5 kg of onion;
- Greens;
- Salt pepper.
Cooking method:
- Cut the peeled onion into medium rings, mash it with your hands.
- Cut lamb into portions, salt and pepper, leave for 15 minutes.
- Put the meat in a deep bowl, alternating it with layers of onions.
- In a separate bowl, mix water and vinegar, pour the barbecue with the resulting marinade.
- Cover the container with the meat and leave in the refrigerator for at least 3 hours.
- Thread the kebab on skewers, fry on coals for 15-20 minutes.
- During cooking, turn the kebabs often (about once every 2 minutes).
Interesting from the network
This recipe is a little more complicated than most of its "colleagues", but for holiday table or a posh picnic, he's the best. Fragrant spicy marinade will give the dish a piquancy and an unusual aftertaste. The amount of ingredients is calculated for 1 kg of meat. You can reduce or increase them proportionally.
Ingredients:
- 6 bulbs;
- ½ cup tkemali sauce;
- 50 g fat tail fat;
- 1 st. l. dried barberry;
- 1 tsp zira;
- 4 tomatoes;
- Fresh greens;
- Salt pepper.
Cooking method:
- Cut the onion into half rings, put in a pickling bowl and mash well with your hands.
- Remove the skin from the tomatoes, after holding them in boiling water.
- Cut the peeled tomatoes into small cubes and send to the onion.
- Cut the lamb into portions and lay out to the vegetables.
- Pour everything with melted bacon and tkemali sauce, mix well.
- Add chopped herbs, all the spices indicated in the recipe, salt and pepper to taste.
- Once again, mix everything thoroughly and leave the meat to marinate for 3 hours.
If you want a delicious barbecue, but the weather or pressing matters do not allow you to get out into nature, you can easily make this meat delicacy at home. All you need is a few ingredients and an oven. Together with kebabs, you can immediately bake potatoes by placing them on a baking sheet and placing them under the bottom of the grate. Meat juice and marinade that will be released during cooking will make for an amazingly tasty side dish.
Ingredients:
- 1 kg lamb;
- 2 lemons;
- 4 bell peppers;
- 1 bunch of parsley;
- 2 tsp marjoram;
- 2 tsp dried mint;
- 4 bulbs;
- Olive oil;
- Salt pepper.
Cooking method:
- Peel half of the specified onion and grate on a coarse grater, put in a deep bowl.
- Squeeze the juice of one lemon on the onion, add marjoram, mint, salt and pepper to taste.
- Season the onion with a little olive oil, sprinkle with chopped herbs, mix.
- Put the lamb cut into large cubes into the resulting mixture.
- Marinate the skewers for at least 2 hours in the refrigerator.
- The remaining bow and bell pepper cut into circles.
- Thread the meat onto the skewers, alternating with the onions and sweet peppers.
- Put the skewers on the grate, heat the oven to 200 degrees.
- When the lamb is reddened, pour it with the juice of the second lemon and bring to readiness.
At first glance, lamb kebab seems to be a very simple dish to prepare, but if you want to observe all the subtleties of its preparation, you will have to work hard. The result will more than justify the time spent. Especially if you use the detailed video instruction on how to marinate and fry the kebab:
Now you know how to cook lamb skewers according to the recipe with a photo. Enjoy your meal!
Lamb shish kebab is one of those dishes that creates a sense of celebration in itself. His appearance on the table will cause sincere delight among all those present. To make the first impression only intensify during the meal, before you cook lamb skewers, you need to take note of the following recommendations:
- The meat with the marinade should be mixed until you are sure that each piece is evenly covered with sauce and spices;
- If you smell a specific smell from lamb, hold it for several hours in cool water. To avoid this problem, it is better to take the meat of a young lamb;
- The easiest way to check the readiness of the kebab is to pierce it with a knife or skewer. If the ichor is not released, then the meat is already ready;
- It is best to cut the lamb into medium pieces so that they are well marinated and it is convenient to string them on a skewer.