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Good kebab- this is not just a snack, 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 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 thoroughly, 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 the time of 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. A large enameled pan or basin is perfect for these purposes.
Recipe 1: Caucasian Lamb Shashlik
Caucasian kebabs are a refined dish that is simply unacceptable to cook from thawed lamb. This is an art that prefers man's 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 rings onions, 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 more long 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
Unusual combination, is not 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 components, we will use mineral water, but the most unusual thing about this dish is kiwi.
Ingredients:
- 600 gr. lamb pulp
- half a kiwi
- a bunch of cilantro
- 1-2 garlic cloves
- half a lemon
- 1 large tomato
- 1 large head of onion
- sodium glutamate (sodium salt) 1 table. the 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), stir. 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. To ready kebabs serve tkemali sauce and a lot of greens. Bon appetit!
For any barbecue, coals from linden, cherry, oak or birch firewood are most suitable. Raw material coniferous trees it is better not to use, 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.
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.
Few people know how to cook this dish correctly. 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 completely different ingredients are included, as well as in, it turns out to be 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. We wash 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 in vegetable oil. Stir, cover with cling film, put 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 tender and delicious barbecue, the most important thing is to choose the right meat and fry it just as well.
Bon appetit!!!
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 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. Bon appetit!
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 slices.
Good afternoon friends!
Everyone for a picnic! Today we have lamb skewers - a traditional dish Caucasian peoples. Properly cooked mutton kebab on the grill turns out with an exquisite taste, unexpectedly soft and unusually juicy, just like pork.
If you ask a hundred people how to cook the most delicious marinade so that the meat is soft, you can immediately find out a hundred recipes. Everyone chooses their own recipe. Doesn't happen alone the right recipe cooking, but there are different technologies.
How to marinate lamb for barbecue so that the meat is juicy and soft
What cuts of meat are best to use
Best of all, this is a boneless back ham. And for lovers of meat with a bone, a loin or ribs are well suited. Only in this case, it will take more time to marinate and fry the meat.
We buy meat for our family in a rural courtyard, while the owners and I drink tea, a young lamb is freshened and cut into pieces. So there is no reason to doubt the freshness of the carcass.
And when there is no such possibility, we go to the city market in butcher shop. We choose the meat of a one-year-old lamb, always fresh and chilled. Pay attention to light color and specific smell (fresh milk). The fat must be white color, with a slight yellowish tint.
We check the freshness like this - press with your finger and a dimple is formed, which quickly levels out, and if a red tint of blood appears at the place of pressure, then it has been repeatedly frozen.
A good barbecue will come from good meat and the best of the best meat
Marinating principles
The most common types of marinade: lemon, wine, soy, mustard, kefir, based on onions and vinegar, based on mayonnaise,
The universal marinade consists of four basic ingredients - salt, onion, spices and oil. Its task is to soften the meat, preserve its taste and add flavor.
Marinating lamb for barbecue is not difficult if you follow the basic principles of marinating meat.
1 principle - use natural acid:
- freshly squeezed juice (lemon, apple, pomegranate, pineapple, kiwi, tomato)
- wine (red, white)
- dairy products, sour cream, mayonnaise, yogurt
- soy sauce
- mustard
- sorrel, onion
2 principle - use spices
They should emphasize the exquisite taste, and give a rich aroma to the finished dish. It is important to know the measure, you need to use fragrant spices in small quantities, otherwise you risk spoiling the taste of the dish.
3 principle - use oil: olive, vegetable, sesame
Let's talk about why you need oil in the marinade. For one simple reason - the taste of all spices is better revealed in oil. And do not pour oil in glasses, just put 1-2 tablespoons. However, you decide to be or not to be.
Required Ingredients
Meat. How long to marinate depends on the temperature (it should be at room temperature) and the size of the pieces.
Remove films and veins, excess fat. Cut into pieces, the size is of great importance, it must be such that it gets into the mouth at one time. Pieces that are too large will marinate poorly and not fry, while small ones will be tough and dry.
If the meat is not fatty, then it can be alternated with small pieces of lard. I assure you that the fried bacon just melts in your mouth and is eaten first. Although lamb meat takes longer to cook than pork, but if it is not overcooked, the meat will be soft and juicy.
The fresher the meat, the less spices and marinating time are required.
Onion, it needs a lot. Meat loves onions very much, and not just onions, but its juice. I use an auger juicer. A few tears, but it's worth it. Lamb marinated perfectly in freshly squeezed onion juice, and then in vegetable oil with spices and salt.
Do not forget that it is best to prepare the marinade in glass, ceramic or enameled dishes.
TOP 5 most delicious marinades to make the meat soft and juicy
Classic marinade for lamb skewers
Ingredients:
- ham - 2 kg
- onion - 2 kg
- salt - to taste
- a mixture of Provence herbs - 50 gr.
- paprika-2 tbsp. l.
Cooking:
Cut the pulp across the fibers, into portioned pieces. Sprinkle generously with salt and lightly beat the salt into the meat. If you just mix the salt, then after 15 minutes it will draw all the juice out of the meat, and it will become dry.
Take a package of a mixture of Provence herbs. A dish prepared with this mixture of herbs will acquire a unique spicy-spicy taste and incomparable aroma.
Sprinkle the mixture generously and mix well.
Peel the onion and pass through auger juicer. A few tears, prevention of colds and pure onion juice is ready.
You need a lot of onion juice, it should completely cover the meat.
Want to improve the color and taste of your meal? In a small bowl, mix sweet paprika with vegetable oil, and send to the marinade. And if you want to add spice, then add bitter paprika. Close the marinade container with cling film and leave at room temperature for 4 hours, no more. Do not forget that onion juice is a strong softener, and it changes the structure of the meat.
Cooking the marinade according to this recipe ensures that the meat will turn out very juicy and tender. Fry the kebab for 12-15 minutes and enjoy your meal!
Thyme wine marinade for lamb
Ingredients:
- ham - 4 kg
- tomatoes - 1.5 kg
- onion - 1.5 kg
- lemon - 1 pc.
- red wine -150 ml
- honey - 2 tbsp. l.
- salt - to taste
- thyme
Step by step preparation:
Cut the ham into plates, and then into portioned pieces across the fibers.
Slice fresh tomatoes. Can be replaced if not available tomato juice or sauce.
Squeeze the juice of half a lemon.
Add softened honey.
Add thyme, it goes very well with meat, helps to digest fat, besides it has bactericidal properties.
Salt to taste.
Pour red wine. Tartaric acid softens the fibers and gives a unique light flavor to the meat.
Onion cut into medium rings.
Mix all ingredients. Cover the bowl with cling film. It is better to marinate in the evening and send it to the refrigerator until morning.
Lamb barbecue marinade from Stalik Khankishiyev
Ingredients:
loin, onion, ground cumin, coriander, black pepper, salt
How to cook lamb ribs
Ingredients:
- lamb ribs - 2 kg
- onion - 1 kg
- ground cumin - to taste
- ground coriander - to taste
- salt - to taste
- ground black pepper to taste
Cooking:
- Cut the young lamb ribs into portions.
- Cut the onion into thin rings, salt and knead with your hands until the juice is released.
- Combine ground cumin, coriander and salt, mix. Rub the pieces of meat with this mixture.
- Add the onion and marinate at room temperature for up to 4 hours.
- While stringing the ribs on the skewer, remove the onions from the meat. It has served its purpose and is no longer needed.
- Roast should be on smoldering coals with a good heat. At this time, you can not leave the barbecue even for a minute. The most important thing now is not to overdo the barbecue and save the juice.
- Serve hot with roasted vegetables and a lot of fresh herbs.
Delicious marinade for real Caucasian lamb kebab
We will cook according to my recipe good friend. Kostya will clap at the barbecue, and I will describe all his actions. The meat according to this recipe is so juicy and tasty that it just melts in your mouth. Try it, cook it, you won't regret it.
Ingredients:
- lamb pulp - 1 kg
- red onion - 1 onion
- onion - 500 gr.
- olive oil - 2 tbsp. l.
- rosemary - sprig
- cilantro, zira - 1/2 tsp
- water - 100 ml
for sauce
- garlic - 4-5 cloves
- cilantro - bunch
- dill - bunch
- tomato paste - 100g
- honey - 1 tbsp. l.
Traditionally, the flesh of the hind leg of a young lamb is taken. Remove excess fat and films. Rinse the pulp, dry and cut across the fibers, in portions.
Peel, chop and chop the onion with a blender. Pass the resulting onion gruel through a fine sieve. We only need juice.
Pour olive oil into onion juice, put a sprig of fresh rosemary. Grind the cilantro and cumin seeds in your hands and send to the juice.
Place the meat in a wide bowl. Salt, pour the prepared marinade, mix.
Peel the onion, cut into large rings, put on the meat and mix everything gently. Add water if necessary.
Cover with cling film and leave for at least 4 hours, preferably 8 hours. In no case do not press down with oppression! Stir occasionally for better pickling.
While the barbecue meat is marinating, prepare the sauce.
4-5 garlic cloves, crushed with the wide side of a knife and chopped very finely.
Chop dill and cilantro with a knife until they turn into gruel, then mix with chopped garlic.
Put tomato paste in a bowl, add chopped garlic and herbs, honey, a little water. Mix everything well, the sauce should be of a homogeneous consistency. Let it brew for 10 minutes.
Before stringing on a skewer, free the meat from the onion, it has already given up its aroma and juice, and now it is no longer useful. Place the shish kebab pieces on the skewer evenly, if the pieces are large, for example, a loin with a bone, it is better to string them on two skewers at once.
How to properly fry a barbecue, I described earlier in the article. Therefore, I will not dwell on this in detail.
Home cooking in the oven
I wanted a barbecue, but it didn’t work out to nature, cook at home in the oven.
For lamb skewers in the oven, we need:
- lamb-1 kg
- fat tail fat - 300 gr.
- lemon - 1 piece
- onion - 2 pcs
- red pepper-1 tsp
- salt - to taste
- ground coriander, zira, turmeric - 1 tsp each.
So what is the best marinade?
Stick to the principles of pickling, get creative in the cooking process. And you will have your own unique original recipe, with which you will surprise your loved ones and friends with the most delicious marinades and the softest shish kebab.
If you have additions to recipes, write. I will be glad to your comments.
People have been cooking barbecue ever since they got fire. Since then, the dish has been constantly improved. It is shish kebab made from lamb that is considered traditional.
It is important to cook lamb skewers correctly, observing the subtleties, then the meat will turn out to be very tasty, fragrant and juicy.
Caucasian lamb shish kebab
Best Recipe proper kebab from the Caucasian style with the addition of grape vinegar to the marinade. Calorie content - 1800 kcal. It takes 2 hours to prepare and makes 4 servings.
Ingredients:
- kilogram of meat;
- pepper hammers and salt;
- half a kilo of onions;
- grape vinegar;
- fresh cilantro and parsley;
- 0.5 liters of water.
Ingredients:
- Rinse the peeled onions and cut into thin rings.
- Rinse the meat with warm water and cut.
- Add salt and pepper to taste to the meat, mix and leave for 15 minutes.
- Add a few tablespoons of vinegar to the water.
- Put the meat in a bowl, on top of the onion ring. Pour the marinade over the kebab and close the lid. Leave to infuse for five hours in the cold.
- Thread the meat onto skewers and grill over charcoal for 25 minutes, turning over. Brush the meat occasionally with the marinade to keep it from burning.
- Serve the classic lamb skewers hot with fresh parsley and cilantro.
You can replace grape vinegar with lemon juice and add more fragrant spices for barbecue to the meat.
Lamb shish kebab with kiwi
Kiwi marinade makes even tough meat juicy and soft. It is important not to overdo it with the amount of fruit and not overexpose the meat in the marinade. Calorie content - 3616 kcal. Makes 8 servings. The most delicious lamb skewers are prepared for 12 hours with marinating.
Required Ingredients:
- thin pita bread;
- two kg. meat;
- one fruit;
- four bulbs;
- salt - one and a half tablespoons;
- one l.h. zira, coriander and ground pepper;
- four bay leaves.
Cooking step by step:
- Cut three onions into half rings and salt. Leave one for decoration.
- Squeeze the onion with your hands until juice is formed. Add spices.
- Cut the meat into pieces and combine in a deep bowl with onions. Stir, cover with cling film and refrigerate for 2 hours.
- An hour before frying the kebab, peel the kiwi fruit and chop on a fine grater. Add to marinated meat. Stir and leave for an hour.
- Put the pieces of meat on skewers and fry on the grill, turning over, for 20 minutes.
- Put the finished kebab on pita bread and garnish with onion rings.
Ingredients:
- kilogram of meat;
- mayonnaise - 250 g;
- five bulbs;
- floor. liters of water;
- salt, ground black and red pepper;
- three tbsp. vinegar.
Cooking:
- Cut the meat into pieces and place in a bowl.
- Dissolve vinegar in water, add spices.
- Cut the onions into half rings, add to the meat and pour over with mayonnaise. Stir. Pour in the marinade.
- Leave the kebab under the lid to marinate for three hours in the cold.
- Thread meat onto skewers and grill over charcoal until golden brown.
In total, you get 4 servings of juicy lamb kebab, calorie content 3360 kcal. Barbecue takes 4 hours to prepare.
Making lamb skewers in the oven is very simple. It turns out delicious. Calorie content - 1800 kcal, 4 servings come out. Cooking time - 3 hours.
Required Ingredients:
- 400 g of mutton fat;
- 1 kg. meat;
- two bulbs;
- half a lemon;
- a pinch of zira;
- pepper and salt;
- ground coriander.
Cooking steps:
- Cut the meat into medium pieces.
- Cut the lard into small pieces, less than twice the meat, and combine with the meat.
- Peel the onions and grate. Add to meat.
- Salt the shish kebab, add spices to taste.
- Squeeze the juice from the lemon and pour over the meat. Stir.
- Cover the dish with barbecue and leave for 2 hours.
- Heat the oven to 240 gr. and line a baking sheet with foil.
- Place a rack on a baking sheet. Thread meat and lard on small skewers or skewers, alternating.
- Put some fat on the bottom of the pan.
- Pour boiling water up to half into a dish made of heat-resistant material and place in the oven so that it is above the meat.
- Put the kebab on the grate and bake for 10 minutes, then transfer the dishes with water under the baking sheet. Cook for 7 more minutes.
- Take out the bowl with water, turn the meat over. Cook 20 minutes.
- Take out the prepared kebab with a baking sheet, brush the meat with the drained sauce and let it cool.
Serve mild lamb skewers with homemade sauces and fresh herbs.
