Fresh lamb skewers recipes. Lamb Shashlik - the best recipes

Barbecue is not just a tasty, fragrant and truly “folk” dish, without which no picnic can do from spring to late autumn inclusive (and some enthusiasts do not refuse it even in winter). Barbecue is, perhaps, one of the few methods of cooking meat that can reconcile the tastes of adherents of delicious and adherents. healthy food. This applies, of course, only cooked according to all the laws, in other words - the “right” barbecue. And many connoisseurs consider only lamb skewers to be correct.

According to professionals and simply experienced meat-eaters, it is lamb that has the necessary softness, suitable density and the degree of fat content required for optimal results. Therefore, the barbecue from it turns out tastier and more aromatic than from any other raw material. However, even the highest quality product can be spoiled by improper preparation. And then instead of juicy and appetizing fried meat there is a risk of getting only a tough snack and a complete disappointment to boot. So it is better to prevent possible failure by following simple recommendations.

Rules for cooking lamb skewers

1. Choice of meat. The basic principle is: the younger the ram that donated its flesh to your table, the better. An almost unattainable option away from the Caucasus: a lamb aged 2 months and younger. More realistic: a one-year-old lamb. More mature animals tend to become wiry, which inevitably affects the quality of the meat. As for cutting, the choice of a specific part of the carcass depends largely on the taste preferences of the chef and his guests. The spinal zone, the fillet of the hind leg and especially the neck will do. Before buying, smell the meat and make sure it does not exude bad smell stale lamb fat.
   
2. Type of coal. Skewers recommend frying lamb over cherry, birch or linden firewood. There is no fundamental difference whether you buy them in a store or charred yourself. The main thing is that each coal is completely heated, and by the time the meat starts to fry, the fire has gone out on them.
   
3. Rotate the skewers while grilling to evenly heat the meat. Do not forget to regularly sprinkle the kebab with dry wine, sauce or marinade, especially the burnt pieces.
   
4. A marinade, even the most complex in composition, should not contain vinegar, even wine or balsamic. Otherwise, the "rubber" structure of the meat is almost inevitable. If you want to fry vegetables, do it separately from the barbecue, because they have different cooking speeds.
   

As you can see, the marinade is not the only one, but only one of many parameters that determine the success in cooking barbecue. However, he is able to save the situation if the original product was not the most best quality. In addition, the marinade protects the meat from burning and overdrying, and at the same time contributes to the digestion process. In general, you can and should marinate lamb. The only question is how.

Marinade recipes for lamb skewers
When it comes to fresh fresh meat, the main rule of its preparation applies: the less, the better. And in terms of the composition of the marinade, and in terms of the time of its exposure. We give recipes in order of increasing “fortress” and invite you to choose one of them yourself, depending on the properties of lamb. The amount of all ingredients is given based on 2-2.5 kg of raw meat.

1. 5-6 large onions (white or red) cut into rings, salt, lightly mash with your hands to extract the juice.
   
2. Grind 4 large onions in a blender or meat grinder, add 100 ml of olive (can be sunflower) oil.
   Stir in a glass of warm water 3 tablespoons of liquid honey and a teaspoon of ground black or a mixture of peppers.
   
3. Cut 3 medium-sized ripe lemons with zest, mix with fresh mint and/or dried aromatic herbs.
   
4. Make a paste of 4 cloves of garlic, 4 sprigs of rosemary, 10 tablespoons of extra virgin olive oil, season with a pinch of ground nutmeg.
   
5. 1.5 kg of juicy tomatoes, peeled, mashed. Add two chopped onions and a head of garlic, mix everything.
   
6. Combine fat tail fat (about 150-200 gr) with finely chopped onion (one medium-sized head), pour 50 ml of cognac and juice of half a lemon, mix.
   
7. Mix 2 cups of dry white wine and 4 full tablespoons of adjika (its spiciness is to taste). Add chopped onion, head of garlic, ground pepper.
   
8. 5 tablespoons pomegranate juice or sauce, 3 tablespoons of mustard and vegetable oil, 1 peeled lemon, a bunch of cilantro, half a small head of garlic. Grind solid ingredients, mix with liquid in random order.
   
9. The composition is identical to that indicated in the previous paragraph, with the exception of pomegranate juice, which is replaced by the same amount of soy sauce.
   
10. The most radical method is to cut into pieces or grind 1 kiwi fruit into a puree.
    

Process of marinating lamb
When the main composition of the marinade according to one of the above recipes is ready, evenly distribute it over the meat, cut into small, evenly sized pieces. Put the lamb in the marinade in a container of a suitable size - such that the preparation for the barbecue does not have to be tightly tamped, and there is left over it free space. For these purposes, any metal (especially aluminum and cast iron) dishes are not suitable; they can oxidize under the action of an aggressive marinade. Use a large ceramic, glass, plastic salad bowl or an enamel pot.

Pour the meat in the marinade carbonated mineral water, yogurt, kefir, half-diluted dry wine, cherry or tomato juice or even strong tea leaves. Choose the liquid depending on your personal taste and the toughness of the meat, as long as it completely covers it in the bowl. Cover with a lid or flat plate, press down with a small weight and refrigerate (a balcony or other cool place is also suitable).

Marinating time for lamb varies from 12 hours (for soft meat and light marinades based on butter and dairy products) up to 6 (onion, lemon marinade) and even a couple of hours (spicy marinades with adjika and mustard). A special situation with kiwi marinade: due to the extremely high intensity of fruit acids, it is not recommended to leave meat in it for longer than 30, maximum 60 minutes. After the kebab becomes too loose and sometimes does not even hold on skewers.

Salt the meat only after marinating, just before frying. The reason for this recommendation is the same as the warning against using vinegar: salt helps to remove interstitial fluid, which makes the kebab dry and tough. Wipe the thick marinade with a paper towel and string the pieces of meat on skewers, interspersing with thin onion rings. Drizzle liquid marinade or white wine over the top.

Well-marinated lamb becomes elastic and emits a delicate, slightly spicy aroma, the notes of which depend on the spices used. It can be cooked not only on a spit, but also on the grill, in the oven and even in a frying pan. But tender meat, grilled over coals, tastes best thanks to the spicy wood haze and ruddy fried crust.

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 a hundred people ask 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. There is no single correct cooking recipe, 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, onion and vinegar based, mayonnaise based,

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. The lamb is perfectly marinated 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. Cover the container with the marinade 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. In the absence of can be replaced with 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, in addition, it has bactericidal properties.

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:

1. Cut the young lamb ribs into portions.
2. Cut the onion into thin rings, salt and knead with your hands until the juice is released.
3. Combine ground cumin, coriander and salt, mix. Rub the pieces of meat with this mixture.
4. Add the onion and marinate at room temperature for up to 4 hours.
5. While stringing the ribs on the skewer, remove the onions from the meat. It has served its purpose and is no longer needed.
6. 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.
7. 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

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 evenly on the skewer, 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 fry a barbecue, I described earlier in the article chicken barbecue. 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.

prostoi-recept.ru

The most delicious marinade for lamb skewers so that the meat is soft

Cooking really delicious barbecue from lamb is considered a real art. Since ancient times, nomadic peoples considered mutton to be an indispensable food in distant campaigns, helping to gain strength of mind. Due to its easy digestibility and low calorie content, even now most people prefer lamb skewers to everyone else.

There are a few secrets worth knowing before you start cooking a real barbecue. Meat fried over a fire was cooked in ancient times, and the right recipe its preparation became known only a couple of centuries ago.

How to choose lamb for barbecue

Not every lamb is suitable for preparing a tasty and fragrant barbecue so that the meat is soft. Having made a mistake only once in your choice, you can beat off the desire to eat this particular meat for a long time.

• The most delicious shish kebab with a delicate aroma and a complete absence of a special smell is made from lamb. For these purposes, individuals are selected no older than two months. The only problem is the time when you can buy such meat. Lambs must be collected between February and April.
• Meat adult Great for barbecue any time of the year. A decent tenderloin should not contain more than twenty percent fat. Otherwise, the taste of the barbecue will have a specific smell and taste. It should be borne in mind that the complete absence of fat will lead to dryness of the meat. It is worth stopping at the middle option.

• Particular attention should be paid to the color of the fat. If it is white or light milky, then this meat is well suited for cooking. Meat with yellow fat is not worth buying, as the taste of the product, the strength of the old age of the animal, will be spoiled.
• The important point is appearance lamb and its density. The uniform red color of the meat indicates its freshness. The brown hue makes it clear that the animal was old and its meat was tough.
• Good density, the absence of veins, loose places and mucus indicates health, proper feeding of the animal and the freshness of the product.
• If the mutton that you like has an unpleasant smell, then it must be discarded. From good meat comes a pleasant "steam" aroma.
• When choosing the most suitable part of a ram, it is worth giving preference to: loin, hind leg, spinal part, tenderloin. You need to refuse to buy a spatula. True connoisseurs of lamb skewers should also buy fat tail fat. Small pieces strung on a skewer between large pieces of meat will enhance the taste of the barbecue and give it juiciness.

There is no need to talk about the fact that only fresh lamb should be used for cooking shish kebab, since this is an unshakable rule.

Lamb shish kebab: a classic recipe

For those who have ever tried the classic lamb kebab, it becomes the most favorite. Because it is in this recipe that I will tell you how to cook the most delicious marinade.

To prepare this meat dish, you should take:

• 2 kilograms of lamb;
• 1 kilogram of onions;
• 300 milligrams of dry red wine;
• 10 milligrams of vegetable oil;
• Pepper and salt to taste.

1. Pre-meat should be washed and dried well. It is important to carefully get rid of films and tendons, if any. Cut the meat into equal pieces about 4x4cm in size. Add required amount salt and pepper.

2. Cut the peeled onion into rings and add to the meat. Mash well so that a sufficient amount of juice stands out from the onion.

3. In the process, add vegetable oil and continue to mix the meat.

4. Add wine at room temperature. Let the marinated meat rest.

5. Depending on the quality of the lamb, the time required to marinate the meat will vary. For pickled lamb, 20 minutes will be enough. Young lamb is marinated for an average of an hour. The meat of an adult ram will take at least 2 hours to marinate.

6. You should first choose the dishes for the marinade. It should be glass or enameled to avoid product oxidation and subsequent indigestion.

7. If the meat has already been marinated, it should be tightly strung on skewers and placed on top of the barbecue.

8. For cooking well-marinated meat, 15 minutes will be enough. You have to be careful not to burn it.

9. 5 minutes before cooking, sprinkle it with wine and turn it over several times. This will give the meat a special juiciness and flavor.

True connoisseurs of barbecue prefer to eat this dish with large quantity a variety of greens, selected to taste and pickled onions.

How to cook Uzbek lamb skewers: recipe with photo

Shashlik in Uzbek means various ways its preparation. Classic recipe on the grill you can diversify with the help of a clay tandoor, a cauldron or a double boiler. One of the most delicious and interesting options are lamb rolls strung on small skewers made from rosemary sprigs. At home, it can be cooked using a grill, but nothing will convey the incredible taste of dishes cooked on the grill.

In order to cook proper kebab in Uzbek, it is necessary to immediately prepare several types of lamb: meat from the ribs and backbone, sirloin with flank and tenderloin. From seasonings you need to take cumin, hot red pepper, salt, rosemary. Grape seed oil is more suitable for barbecue, as it does not burn and keeps the temperature perfectly. Having everything you need at hand, you can easily proceed to the dish itself.

1. Using a sharp knife, carefully cut the meat from the ribs and backbone.

2. Cut lamb must be wrapped in rolls. In this case, the flank should be on top, and the meat inside. Cut the prepared lamb into small rolls no more than 2-3 centimeters thick.

3. Having made a small cut through the roll, insert a sprig of unpeeled rosemary into it. Thus, each roll is held together and takes shape.

4. Mix the spices thoroughly and sprinkle them on the rolls on both sides. After sprinkling with a small amount of grape oil, leave to marinate for at least 30-40 minutes.

5. Place the pieces soaked in marinade on the grill and put on fire for further cooking. It is important to watch the rolls so that they do not burn. To do this, they need to be turned over almost every minute. 10 minutes is enough and the delicious national dish is ready.

Serve Uzbek barbecue with fresh and baked vegetables.

Learning how to cook a real lamb skewers is quite simple. In the process of cooking, it is worth resorting to some tricks and then, each time the dish will play with new colors.

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.

Grease the skewers with vegetable oil and string the meat.

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

Cut vegetables and string on skewers. Roast on charcoal.

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

Serve with vegetables. 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 to be 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.

barbecue marinade recipes

The recipe for lamb skewers is not complete without preparing a marinade. How to make the most delicious barbecue marinade so that the meat is soft and tasty?

20 minutes

230 kcal

5/5 (1)

Mutton - classic version for barbecue. It is from lamb that you can cook traditional. Of course, for this you need to know how to properly marinate meat and some other useful details.

Why you need a good marinade

Lamb has a very specific smell, in particular, when it comes to more or less adult lambs that are more than a year old. For to make meat more palatable and fragrant, a quality marinade is useful.

In addition, a special mixture will help a little tenderize lamb which is often harsh.

It should be noted here - when preparing lamb skewers, you need to focus on the quality of the meat, and not try to level the shortcomings of lamb with a good marinade. Accordingly, you should choose not overly mature lamb and pieces (for example, tenderloin) that are softest and most suitable for barbecue.

A quality marinade only complements and reveals the taste. This part of the recipe allows you to learn how to enjoy the classic kebab to the fullest.

How to cook lamb skewers - a classic recipe

Good young lamb meat practically does not require pickling, only enough good salting of the pieces. Lamb likes salt, and if tender meat is salted with high quality, then the taste will turn out great.

For high-quality meat, you need a minimum of additives, because it is better that the taste comes from the smoke and meat juices that will sizzle on the grill. If you want to make an elementary lamb marinade, carefully salt each piece, add ground coriander and cumin. Leave the pieces at room temperature for about 40 minutes and then you can cook.

Marinade for tenderizing meat

Sometimes you can take not the most soft lamb and with a powerful smell, then in the marinade you need use acidic foods, which soften the meat and slightly remove odors. However, be careful not to overdo it with sour ingredients, as if you add too much, the meat can harden rather than soften.

So, for this marinade (in proportion to a kilogram of meat) you will need:

Ingredients

The meat prepared in this way is left in some loosely closed container for a day. Additionally, you can put some weighting on the meat so that the pieces marinate better.

Marinade for lamb kebab with kiwi - recipe

This recipe includes many original ingredients. For example, such a marinade exotic as kiwi is used here. Moreover, each component is not a whim, but serves a specific purpose, for example, the one indicated earlier kiwi is used to soften lamb with tannins in the composition.

For cooking you will need:

• highly carbonated mineral water - 200 ml;
• half a kiwi;
• a bunch of cilantro;
• clove of garlic;

• a third of a lemon;
• small tomato;
• onion bulb;
• vegetable oil - 150 ml.

1. Onions and kiwis need to be mashed.
2. The remaining components are cut into arbitrary pieces.
3. Lemon and tomato knead a little.
4. The marinade is mixed in vegetable oil and water, this amount is enough for 500-700 grams of lamb, the marinating time is about three hours.

try marinate lamb at room temperature, or if you clean the meat in the cold, then before frying on the grill, leave it to warm up a little in the room. After all, if you start frying cold meat, then increase the cooking time. Accordingly, more juice will flow onto the coals, and for a delicious barbecue, it is better to keep more juices in the meat itself.

By the way, for this, immediately after you have placed the skewers over the coals, work with a fan. Then you can heat up the coals, the heat of which will create a crust on the lamb. As a result, the juice will remain inside the meat.

What to serve lamb skewers with

Regarding serving, you need to highlight a few basic rules. In general, these rules are easy to implement and at the same time bring significant benefits:

• lay out on the greens: put the pieces of meat directly on the greens, that is, on lettuce leaves or bunches of non-leafy greens, because this way you soak these foods with juices and fats and eating fats in this combination is much more useful than separately;
• eat barbecue with vegetables: separately is not the most diet dish, but if you balance such a rich meal with fiber from vegetables, you will benefit;
• add bow: onion is the best addition to such a kebab, take a red onion or shallot and cut into thin half rings, which you just need to sprinkle on pieces of meat, onion improves appetite and complements the taste of lamb kebab.

Perhaps nothing else regarding serving barbecue should not be advised. These simple rules just enough to decorate the dish beautifully.

In contact with

Most the best kebab prepared from lamb. So many fans of this dish think so. However, in order to fully enjoy its taste, you need to choose the right marinade. It has its own subtleties and rules, following which we get a soft and fragrant lamb skewers. Marinade (recipe) everyone has their own, but there is also classic combinations spices and condiments. We take earthenware or porcelain dishes for cooking, so as not to interrupt the taste of meat.

The easiest recipe

Soaking lamb skewers is a simple process. This recipe is the easiest. We take 500 grams of lamb fillet, 2 onions (preferably red ones) and 2 red peppers. The taste of barbecue depends more on spices and spices. Therefore, take an even larger spoonful of paprika, 2 peeled garlic cloves, cumin seeds (half a small spoon), two tablespoons of coriander seeds, salt, pepper and olive oil. Now we are preparing lamb skewers. The marinade contains many spices, which we grind in a mortar. For flavor, you can take a little cloves. Put all the ingredients in a mortar and grind them to a powder state. Add salt, pepper and olive oil to this seasoning mixture. We cut the meat into pieces, but not very small, otherwise the kebab will be dry. Put them in a bowl and pour over the marinade. After that, mix thoroughly. Cover the kebab with foil and put in a cold place. The longer the meat is marinated, the better (but not more than a day). Before cooking, peel the onion and pepper. We cut them into pieces. Next, string the meat on skewers, alternating with vegetables. Grill lamb skewers on coals. The marinade will give it an unusual taste and aroma.

Lemon and mineral water

There are many options for making marinade. Many believe that the best is based on mineral water and lemon juice. This is indeed the most popular way. For cooking, you will need 2 lemons, 2 onions, 500 milliliters of mineral water, two medium tomatoes, 300 grams of rye bread, pepper and salt. These ingredients are enough for 3 kilograms of lamb. Prepare the meat and put it in a bowl. Cut the onion and tomatoes into half rings and add to the lamb. Put the diced bread in a separate container and pour over it with juice squeezed from lemons and mineral water. Sprinkle meat with spices, salt and mix with bread. We leave for 8 hours. After that, fry it on coals and serve it on the table.

Afterword

The cooking time also depends on the duration of marinating. Good marinade reduces it significantly. You can use any spices and seasonings. Mint, basil, cinnamon, any onion and pepper are combined very well with lamb. It is better not to use vinegar, but to replace it with lemon juice. Fermented milk products (kefir, yogurt) are also good for marinade. Many kebab lovers prefer to soak it in Mayonnaise combined with various spices and spices is considered a classic. Garlic and pepper add piquancy to the meat, and spicy herbs give an unusual aroma. Use any ingredients and cook your favorite lamb skewers. You can come up with a marinade yourself with a little initiative.