How to make delicious lamb skewers. Lamb shish kebab - how to marinate meat

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 immediately start cooking.
• 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 structure and is absent in it. bad smell. 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 large pieces will not bake well, 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 an unusual taste and harmonizes 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:

1. Peel the onion and garlic. Wash the tomato.

Wipe the meat with a napkin and cut into pieces.

In a deep bowl, combine vegetables and mix. Add meat with spices.

Leave the lamb to marinate for 3-4 hours. If you want the kebab to marinate faster, then stir it every 10 minutes.

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 - to taste
• Spices - to taste

Step by step preparation:

1. Mix wine with adjika.
2. Peel the onion and garlic, finely chop and combine with salt and selected spices.
3. Combine the wine-and-azhy mixture and the garlic-onion mass.
4. Cut the meat into slices, pour over the marinade and leave for 5 hours.
5. 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

Step by step preparation:

1. Wash the tomatoes. Peel the onion and garlic. Twist the products in a meat grinder.
2. Pour wine into the vegetable mass, add spices and mix.
3. Cut the meat into pieces and season with the prepared sauce. Leave it to marinate for 6-7 hours.
4. 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 fantasy. 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

Step by step preparation:

1. Peel the onion and cut into half rings. Cut lamb into equal pieces. Combine the products in a deep bowl.
2. Wash the lemon and squeeze out the juice. Combine it with grape vinegar, mix and pour over the meat.
   

Choose your lamb skewers recipe for better holiday Outdoors. 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 give a very good taste to the barbecue.

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

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

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 should be served 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.

Smear skewers 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 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. To marinate lamb, you need a stainless dish 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 circles.

Meat, properly cooked on the grill, is famous for its juiciness, originality of recipes. But a classic, Caucasian or bone-in lamb kebab is considered truly delicious, which has previously been marinated for a long time in a mixture of aromatic spices, juices, wines or sour-milk products. Before marinating lamb for barbecue, you need to find a good cut. Remember that the younger the animal, the tastier the dish will be.

How to cook lamb skewers

The main secret- marinade for lamb skewers. Lamb meat, be it tenderloin, loin or neck, should be thoroughly soaked in a suitable marinade. Professionals often use dry red wine, mineral water, lemon juice to create the base. The main spices are basil, cilantro, rosemary, coriander, mint, garlic, or a mixture of fresh vegetables prepared in a wok. The result is delicious dish, which is served by laying it on a plate in layers, sprinkled with fresh herbs, onions. The most delicious recipes are:

• on dry wine;
• with pomegranate juice;
• with kefir, tan or ayran;
• Karski meat.

What part of the lamb is better to make barbecue

The basis of any meat dish is a properly selected part of the carcass. By different reasons not all of them are suitable for barbecue: some have too much tail fat, veins or natural intramuscular films. The ideal option for cooking meat on the grill there will be pulp hind legs, tenderloin, lamb loin. These parts have completely different characteristics, but in their own way are ideal for many recipes.

How to pickle deliciously

Before marinating young lamb for barbecue, figure out on what basis the basis for the marinade is selected. The very purpose of pickling is to soften the meat, preserving its juiciness, nourishing it with new aromas of seasonings, vegetables, and fruits. The softer the piece, the better it absorbs the taste of the marinade. Lightly carbonated, sour-milk drinks will perfectly cope with the task of softening the future barbecue, fresh juices many fruits, for example:

• yogurt;
• kefir;
• juice with kiwi pulp;
• mineral water;
• tomato sauce.

Lamb barbecue recipes

Numerous grilled meat recipes mainly differ in what marinade they use for lamb on barbecue. All these cooking methods have been carefully verified over the years, have many options and have received popular approval. If you want to surprise your guests with the spicy taste of the dish, marinate a piece of fatty lamb with barberry, tkemali sauce and dill. For those who do not like overly soft meat, a marinade based on dry white wine or apple cider vinegar with sugar is perfect. Calorie content is indicated per 100 g of the finished dish.

Classic recipe

• Time: 3 hours.
• Servings: 5 persons.
• Calorie content of the dish: 220 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

The classic version of the kebab from a soft cut of a sheep can be found everywhere. It is considered the easiest to prepare, and its photo can be found in almost any restaurant menu. Instructions on how to cook meat classic recipe may vary by region, but general rules and the ingredients remain the same. This dish is suitable for people with completely different preferences in the degree of meat roasting and will not leave anyone indifferent.

Ingredients:

• cut with lamb fat - 1 kg;
• onions - 500 g;
• vegetable oil - 50 g;
• salt, pepper - 1 tbsp. l.;
• dry white wine - 0.2 l.

Cooking method:

1. Cut the pulp into cubes of 50-70 g, chop the onion into strips.
2. Mix thoroughly, squeeze the juice out of it.
3. Put lamb on top, pour wine, oil, pour seasonings, stir everything. Let it brew for 1 hour.
4. Thread meat onto skewers, grill over medium charcoal, turning every 20 minutes, until tender.

With vinegar

• Time: 2-3 hours.
• Servings: 5 persons.
• Calorie content of the dish: 170 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

Before you marinate lamb on a barbecue with vinegar, find out if all guests will like tough meat. Yes, that's right, vinegar also softens the meat, opening it up for the main flavor of the marinade, but keep in mind that as the kebab is grilled, it can become tougher than you might expect. This recipe has become widespread due to the ease of execution, variability, and the maximum speed of preparing the dish. To make the taste more interesting, rich, try adding red ground pepper and fresh tomato pulp to the marinade in addition to standard products.

Ingredients:

• sheep meat - 1 kg;
• onion - 300 g;
• table vinegar, 9% - 0.1 l;
• salt, pepper - 1 tbsp. l.

Cooking method:

1. Cut the lamb pulp into cubes of 50-70 g, chop the onion into rings or half rings.
2. Stir the onion with salt, pepper, set aside so that the juice appears, then add the lamb, mix.
3. Pour in the vinegar, let it brew for 1 hour.
4. Grill over medium charcoal until cooked through.

in dry wine

• Time: 5-6 hours.
• Servings: 5 persons.
• Calorie content of the dish: 110 kcal.
• Destination: for lunch.
• Cuisine: Caucasian.
• Difficulty: medium.

Among professional chefs, it is believed that any meat can be made tastier if fried, stewed, marinated with white or red wine. It gives the dish a pleasant sourness, softens the pulp during pickling, gives its own rich taste. Lamb shish kebab, soaked with a mixture of spices, smell, taste of quality wine, is considered the most correct.

Ingredients:

• a piece of the hind leg of a lamb - 1 kg;
• dry white wine - 0.3 l;
• red onion - 250 g;
• black pepper - 5 peas
• red pepper - 1 tbsp. l.;
• parsley greens - 30 g.

Cooking method:

1. Cut the pulp into cubes 5x5 cm, chop one half of the onion into rings, finely chop the other along with parsley.
2. Mix the meat with wine, chopped onions, peppers, salt, leave to marinate for 4 hours.
3. Thread lamb flesh onto skewers, interspersing it with onion rings. Fry over not large quantity charcoal until done.

With pomegranate juice

• Time: 2 days.
• Servings: 5 persons.
• Calorie content of the dish: 160 kcal.
• Destination: for lunch.
• Cuisine: Azerbaijani.
• Difficulty: medium.

You can often find photos of barbecue in pomegranate marinade on the Internet. This dish catches the eye with its reddish hue, it is juicy, looks attractive when the pieces are strung on a skewer. The process of making such a dish is more complicated than other meat dishes on the grill: it takes much more time. To pleasantly surprise and delight your guests with the most delicate pomegranate lamb pulp, learn how to cook such a barbecue.

Ingredients:

• lamb tenderloin - 1 kg;
• pomegranate juice- 1.5 l;
• onion - 200 g;
• suneli hops - 1 tsp;
• salt, pepper - 1 tbsp. l.

Cooking method

1. Cut the lamb pulp into portions of 50-70 g, chop the onion.
2. Pour pomegranate juice into a container, put lamb, spices, onions. Place in refrigerator for 24-30 hours.
3. Add salt, pepper to the marinade, wait another 2 hours.
4. Thread the pieces onto skewers, fry over plenty of charcoal until tender.

With kefir

• Time: 4-5 hours.
• Servings: 5 persons.
• Calorie content of the dish: 150 kcal.
• Destination: for lunch.
• Cuisine: Georgian.
• Difficulty: easy.

Caucasian shish kebab should be marinated in fermented milk products, for example, in kefir. An important part is the presentation of the dish: the meat can be served with baked eggplant, red wine, whole cherry tomatoes, so that even in the photo it looks extremely appetizing. The most important element of its production is the correct kefir or ayran marinade, which sets the tone for the whole dish. Due to it, the pulp is tender, melting in the mouth, without a trace giving the guest its taste.

Ingredients:

• lamb pulp - 1 kg;
• kefir 3-5% - 0.5 l;
• dill greens - 40 g;
• onion - 300 g;
• ground coriander - 1 tbsp. l.;
• salt, pepper - 1 tbsp. l.

Cooking method:

1. Cut the lamb pulp into portions of 50-70 g, chop the onion.
2. Pour kefir into a container, lay out pieces of barbecue, add onion, spices, salt and pepper. Let marinate for 3-4 hours.
3. Thread the pieces onto skewers, fry over coals until tender.

With mineral water

• Time: 6-7 hours.
• Servings: 5 persons.
• Calorie content of the dish: 130 kcal.
• Destination: for lunch.
• Cuisine: Georgian.
• Difficulty: easy.

Mineral water famous for its useful properties, can be useful during the manufacture of barbecue. In carbonated form, it does an excellent job of softening the lamb pulp, does not interrupt its taste, allowing you to enjoy the natural aroma of lamb well roasted on coals. It is customary to serve such a kebab to the table with hot sauce, ketchup, garlic sour cream or mayonnaise, so the lonely taste of meat should be supplemented with something.

Ingredients:

• a piece from the hind leg of a lamb - 1 kg;
• carbonated mineral water - 1 l;
• onions - 400 g;
• fresh ginger - 40 g;
• salt - 1 tbsp. l.

Cooking method:

1. Cut the meat into pieces of 50-70 g.
2. Finely chop the onion, mix with salt so that it gives juice.
3. Pour mineral water into a container, crumble ginger into it, add onion, pieces of lamb. Let it brew for 5-6 hours.
4. Thread onto skewers and grill until tender over plenty of charcoal for 25-30 minutes to brown.

In the oven

• Time: 6-7 hours.
• Servings: 5 persons.
• Calorie content of the dish: 350 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty: medium.

Not really standard recipe meat is suitable for those who do not have the opportunity to go out into the countryside, buy own barbecue Or they just don't like the smell of smoke. Many may call barbecue cooked in the oven wrong, but it can also be made extremely tasty, albeit without smoke. The whole secret is a long infusion in a thick fragrant marinade, which will give the lamb a piquancy. This won't outshine the smell of charcoal-grilled lamb, but it can be an acceptable substitute.

Ingredients:

• lamb tenderloin - 1 kg;
• tomato sauce - 200 g;
• onions - 400 g;
• garlic - 8 cloves;
• fresh basil - 30 g;
• dried oregano - 1 tbsp. l.;
• salt, pepper - 1 tbsp. l.

Cooking method:

1. Cut the tenderloin into portions of 50-70 g, beat off a little.
2. Chop the onion into rings, mix with salt so that it gives juice.
3. Add the onion, chopped garlic cloves, oregano, chopped basil, salt and pepper to the tomato sauce. Mix, lay out pieces of tenderloin. Let it brew in the refrigerator for 4-5 hours.
4. Thread the tenderloin pieces onto skewers and place on a greased baking sheet. Put in the oven, bake until cooked at a temperature of 170 degrees.

From lamb leg

• Time: 1-2 hours.
• Servings: 5 persons.
• Calorie content of the dish: 210 kcal.
• Destination: for lunch.
• Cuisine: Azerbaijani.
• Difficulty: easy.

The pulp of the hind leg of lamb is traditionally considered one of the best pieces for barbecue due to its juiciness, the presence of a small but sufficient amount of fat, and unique taste. This piece is marinated in a thick marinade, which has a pronounced taste, smell, which will allow the meat to open up. To delight your guests even more, serve shish kebab with spicy tomato sauce perfect for this dish. Spices are not needed here.

Ingredients:

• a piece from the hind leg of a ram - 1 kg;
• garlic ketchup - 100 g;
• tomato sauce - 300 g;
• red onion - 300 g;
• salt - 1 tbsp. l.

Cooking method:

1. Cut the meat from the lamb leg into portions.
2. Chop the onion, add it to the container with ketchup, tomato sauce. Lay out the lamb. Marinate 1 hour.
3. Grill over coals until cooked through.

On the bone

• Time: 2-3 hours.
• Servings: 12 persons.
• Calorie content of the dish: 180 kcal.
• Destination: for lunch.
• Cuisine: Georgian.
• Difficulty: easy.

It is known that meat with bones is excellent for cooking a thick broth that has a rich taste and aroma. The same is true for barbecue: it turns out tender, has a pronounced smell of roasted lamb, and the right marinade helps the taste to open up even more. The main thing is not to overdry the loin - it is customary to fry it using not skewers, but a grill grate. The dish will turn out tender, juicy.

Ingredients:

• lamb loin - 1 kg;
• onion - 200 g;
• rosemary - 5 branches;
• zira - 1 tsp;
• coriander -1 tsp;
• salt, pepper - 1 tbsp. l.

Cooking method:

1. Cut the loin between the ribs.
2. Finely chop the onion, grind the coriander together with pepper, salt, cumin. Add loin. Marinate 2 hours.
3. Grill lamb over medium charcoal using a grill rack until cooked through.

From lamb meat

• Time: 2-3 hours.
• Servings: 12 persons.
• Calorie content of the dish: 220 kcal.
• Destination: for lunch.
• Cuisine: Georgian.
• Difficulty: medium.

Rack of lamb is not in vain served in restaurants for a lot of money. The pulp of a young lamb is tender, has its own unique flavor, aroma, which cannot be interrupted by a too odorous marinade. It is also important not to overcook it: the structure of the fibers here is fragile, it breaks up on its own, due to which the kebab should turn out to be very soft, melting in your mouth. Serve it with greens and lavash.

Ingredients:

• rack of lamb - 1 kg;
• ground chili - 0.5 tsp;
• smoked paprika - 2 tsp;
• coriander - 1 tsp;
• olive oil - 6 tsp

Cooking method:

1. Divide the caret between the ribs.
2. Grind spices, stir with olive oil.
3. Arrange the ribs in bags for vacuuming, evenly distribute the mixture of oil and spices between them. Seal the packages, let the contents brew for 2 hours.
4. Slowly fry the caret over a small amount of coals until cooked.

Karski

• Time: 8-9 hours.
• Servings: 7 persons.
• Calorie content of the dish: 110 kcal.
• Destination: for lunch.
• Cuisine: Georgian.
• Difficulty: medium.

Traditional Caucasian Karski meat is a work of art, whose recipe has been measured by generations of chefs. The cardinal difference from other recipes is the use of a special adrenal part of the lamb loin, which has a special taste and smell. In the same dish, the most delicate lamb kidneys are used, giving additional piquancy, bitterness.

Ingredients:

• adrenal pulp loin - 1 kg;
• lamb kidneys - 4 pcs;
• onions - 200 g;
• fresh tomatoes- 200 g;
• green onion- 1 bunch;
• basil - 10 g;
• vodka - 0.1 l;
• kefir - 0.3 l;
• lemon juice- 10 g.

Cooking method:

1. Cut the loin into 4 equal parts, cut the pieces.
2. Onion cut into half rings, green - chop. Mix them in a container, add salt.
3. Pour vodka, kefir into the onion mixture, put the loin.
4. Soak the kidneys for 2 hours to remove bitterness. Change the water after 1 hour 3 times. Add lemon juice for the last time.
5. Add the kidneys to the main part of the loin. Marinate 2 hours.
6. Cook the kebab over a large amount of coals for 25-30 minutes.

Video

Meat such as lamb marinates quickly enough and requires very few ingredients. Below are recipes for how to make lamb skewers soft and juicy. I note right away that the use of the proposed marinade allows you to get the same effect as cooking pork skewers or in a pan. If you need photos and videos, write in the comments.

The ingredients for the marinade are designed for two to two and a half kilograms of lamb

1. We take five or six onions (it can be at least red, at least white), cut them into rings, salt and knead with our hands so that the juice stands out.
2. For this marinade recipe, you will need a blender or meat grinder. With their help, chop four onions and add 100 milliliters of olive or sunflower oil to them. Three tablespoons of honey (liquid) and a teaspoon of ground pepper (black, or a mixture of several) are added to a glass of warm water. All this is mixed up.
3. We take three small lemons (lemons must be ripe). Cut them with peel and mix with either fresh mint or a mixture of dried aromatic herbs.
4. You need to cook pasta. To do this, take four cloves of garlic, four sprigs of rosemary, ten tablespoons olive oil(oil must be first pressing). Ground nutmeg (half a teaspoon) is also added here.

1. One and a half kilograms of tomatoes are peeled and mashed to make a puree. Add two finely chopped onions and a head of garlic. We mix everything thoroughly.
2. Finely cut the medium onion, add two hundred grams of tail fat. All this must be poured with 50 milliliters of cognac and the juice of half a lemon and mixed.
3. We take four tablespoons of adjika (sharpness of any taste) and mix with two glasses of dry white wine. Add finely chopped onion, garlic head and ground pepper.
4. We take five tablespoons of pomegranate juice or sauce, three tablespoons of mustard and the same amount of vegetable oil, one peeled lemon, a few sprigs of cilantro, half a head of garlic. Grind lemon, cilantro and garlic. We mix all the ingredients.
5. The ingredients are the same as in recipe 8, only pomegranate juice needs to be replaced soy sauce in the same amount.
6. There is one more interesting way marinade. Kiwi is cut into pieces or mashed.

Having prepared the marinade according to one of the above recipes, distribute it evenly over the lamb cut into small, identical pieces. The dishes in which the meat will be marinated must be taken in such a size that the lamb fits completely there, and there is still free space.

Meat should not be heavily packed.

After the meat is covered with marinade, you need to add mineral sparkling water, yogurt, kefir, diluted dry wine, cherry or tomato juice or you can use strong tea leaves. What you fill with lamb depends on your taste and preferences. The filling should completely cover the meat. We cover the container with a lid or a plate and press down with a light weight. We put it in the refrigerator or in any cool place.

Soft meats and light marinades using butter and dairy products are marinated for six hours, while spicy marinade using adjika and mustard is marinated for only two hours. Special attention kiwi marinade should be given. Marinate meat using this marinade for 30-60 minutes no more. If left longer, the kebab will be loose and slip off the skewer.

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!

Of course, the main condition for preparing a delicious barbecue is right choice meat. 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.

But the marinade for lamb skewers has no less influence on the quality of the cooked meat.

Which best marinade for lamb skewers, you can determine for yourself by choosing one of the recipes below.

For 1 kg of lamb 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

How to make marinade for lamb with lemon:

Cut the onion into rings, then mix it with salt and sugar, lightly pressing the flesh of the onion so that it releases the juice. Place the meat in an enameled pot and toss with the onion, cilantro and spices. Squeeze in the lemon juice and mix thoroughly again.

Evenly distribute the meat in the pan, put a support under the weight on top. A 3-liter jar filled with water can serve as a load.

Set it on a stand and place the pot with meat in a cool place for 5-6 hours. When putting meat on skewers, alternate fillet pieces with pickled onion rings.

Tomato marinade for lamb

Tomato marinade is one of the most suitable lamb marinades. If you want to enjoy the exquisite taste of meat, use our tomato marinade recipes!

For 2 kg of lamb meat you will need:

• onions - 4-6 pcs.;
• vegetable oil - 2 tbsp. spoons;
• vinegar - 3 tbsp. spoons;
• tomatoes in their own juice;
• salt and pepper (to taste).

How to cook barbecue in tomato marinade:

We cut the meat into small pieces. It is better to cut the onion into rings. Salt and pepper to taste. Pour the meat with vegetable oil. Then add a jar of tomatoes in their own juice.

Leave the meat in the marinade overnight. Then add some vinegar. The kebab should turn out tasty and juicy.

Caucasian lamb marinade

If you do not know how to marinate lamb skewers, we present you a simple marinade recipe. It will make the meat tasty, tender and very juicy!

For 1 kg of meat you will need:

• onions - 2 pcs;
• lemon juice - 20 g;
• salt (to taste);
• black pepper (to taste);
• Parsley (to taste).

How to cook a Caucasian barbecue marinade:

We chop the onion. We cut the meat. Add salt and pepper to taste. Let's fall asleep all over. Add parsley here (pre-chopped it) and a little vinegar.

Mix everything thoroughly and leave for five hours in dark place. You need to fry shish kebab on a grill or a fire.