How to quickly soak lamb shish kebab. Classic recipe for lamb shish kebab in the oven. Lamb kebab with yoghurt

In this article we have collected everything about how to cook the most delicious lamb kebab - cooking secrets and recipes from the chef.

Lamb kebab is a classic of the genre!

True grilled meat lovers should definitely try cooking lamb marinated in different ways.

“Proper” kebab is not just tasty meat, it is something incredible. And the frying process itself is truly something like a ritual.

It’s clear that kebab can be prepared from any type of meat your heart desires, but lamb, which is familiar to many first-hand, cannot be confused with anything.

Lamb kebab - cooking secrets

If you cook the lamb according to the rules, it will be very juicy, aromatic and original in taste.

Eat great amount recipes for cooking lamb.

Starting with the easiest recipes without soaking in marinade and ending with the most complex, unusual recipes using the most exotic marinades.

For example, based on:

mint;
unusual sauces;
dry wine;
onions;
spicy herbs.

However, making your own pickling sauce kebab meat is one of the most important nuances.

The taste and juiciness of pieces of lamb cooked on the barbecue or grill will largely depend on what and how the juicy, aromatic base for the lamb is made.

Preparing products for barbecue

Importance in creation delicious meat Naturally, the choice of lamb plays a role. Everything actually starts with him.

So how do you buy exactly what you need?

There is no doubt that the most suitable option is lamb meat up to 2-3 months, but you can taste such a delicacy only in spring.

In addition, the most tender lamb will not be cheap.

If it is not possible to take lamb, pay attention to the meat of young lambs up to 9-12 months of age.

Usually it is different:

bright red hue;
elasticity;
white fat layer.

The meat of the oldest sheep has dark color and a yellowish layer.

Besides, fresh product It smells nice, has a sweet aroma - you need to take this into account.

When you get home, you need to cut the product into half-kilo portions, rinse well, remove tendons and films, and cut off excess fat.

You can then cut into cubes the size of Walnut(or more).

There is no need to remove small cartilages and bones at all, because they will only add originality.

Preparing dishes and equipment

You need to cook on a grill or electric barbecue grill.

However, if you want to feel unity with nature, that memory that has been laid down at the genetic level since ancient times, when our distant ancestors roasted their hunting trophies on coals, you need to create a hearth from non-combustible material and light a fire.

The utensils for preparing barbecue must be

not metal;
roomy;
with lid.

It’s good to take a glass bowl or plastic basin for marinating. Enameled cookware is suitable.

For any kebabs, it is correct to use coals:

linden;
cherries;
oak;
birch trees

It is better not to use softwood raw materials, otherwise the product will taste like resin. Do not start a fire using gasoline or other flammable substances.

During frying, you need to systematically rotate the skewers so that the kebab cooks evenly.

If the pieces dry out or fry ahead of time, you need to spray them with marinade.

It is good to systematically sprinkle with vinegar, water or wine.

This will prevent the kebabs from burning, and the dish will turn out juicy and flavorful.

Classic lamb shish kebab recipe

For this recipe, you can use the loin, the hind leg of a lamb, preferably a young one. In addition, lamb offal makes an excellent kebab. The dish is prepared on the grill or grill.

You need to prepare the following components:

kilo of lamb;
onion - 6 pcs;
3 percent vinegar - 100 ml;
tomatoes - 4 pcs;
tkemali sauce - 5 spoons;
lemon - 1 piece;
dry barberry to taste;
rendered lamb fat - 20 g;
salt, pepper, any herbs to taste.

Prepare as follows:

The meat needs to be cut in portioned pieces, place in a bowl, season with pepper, salt, finely chopped onion, vinegar (lemon juice), stir.
Cover the bowl with a lid and marinate the product for 2-5 hours for soaking.
After this period, you need to string the pieces mixed with onion and tomato slices onto skewers, then grease them with lamb fat and fry them over coals.
Hold over hot coals, constantly rotating, it will take 15 minutes. The prepared product should be served with tkemali sauce and fresh herbs.

Lamb shish kebab - recipe in Caucasian style

Caucasian kebabs – original dish, which is simply unforgivable to cook from defrosted meat.

This is real creativity, requiring the skill of a kebab maker!

Young lamb meat is suitable for such an important event.

To prepare the dish, you need to prepare:

kilo of lamb;
onion - 5 pcs;
black ground pepper;
salt;
dry wine - 150 ml;
sunflower oil.

Cooking shish kebab is simple:

The lamb must be cleaned of excess tendons and membranes and cut into portions.
Next you need to add spices, salt, mix everything with chopped onion into rings, sprinkle with wine, add sunflower oil and mix everything well again.
Let it sit on the table for a while.
Young meat is very tender and absorbs it quite quickly spicy aroma. If the lamb is not young, it should be marinated in the refrigerator for 3-4 hours.
When the kebab is ready, you need to thread the pieces onto metal skewers mixed with onion rings and fry on the grill for 10-15 minutes.
During cooking, you need to twist the skewers and sprinkle the pieces with wine.
You need to add fresh herbs to the prepared dish: green onions, cilantro or other to your taste.

Lamb kebab with yoghurt

An exotic combination, isn't it?

For this recipe it is rational to use natural yogurt no added sugar.

If this is not available, then thick kefir (3.2% fat) will do.

To prepare, you also need to prepare:

kilo of lamb;
200 ml yogurt or kefir;
olive oil - 4 tablespoons;
lemon - 1 piece;
garlic 3 cloves;
thyme and razmarin - half a spoon each;
mint;
black pepper, salt to taste.

Prepare as follows:

We need to prepare the pieces lamb meat. Then you need to pepper and salt, add yogurt with olive oil and spices.
Grate the lemon zest, squeeze out the juice, and cut the mint leaves. Add zest, mint and juice to bowl with lamb.
Then pour the prepared marinade over the pieces and marinate in the refrigerator for 6-9 hours.
After a while, you can string it on skewers and fry on the grill or grill.
Serve ready dish can be used as a snack good alcohol or with tomato juice, fresh bread, vegetables, herbs.

Lamb marinated with kiwi for barbecue

A very bold recipe!

For the marinade, along with traditional ingredients, mineral water will be used, but the most original thing in this dish- kiwi.

You need to prepare the following ingredients:

0.6 kg lamb;
kiwi - 1 piece;
a little cilantro;
garlic - 2 cloves;
lemon - half;
tomato - 1 piece;
onion - 1 piece;
sodium salt - 1 spoon;
vegetable oil– 0.15 l;
mineral water - 200 ml.

The preparation is quite simple:

You need to cut the meat into portioned pieces, size as you like.
The onion must be cut in half (or into quarters) and passed through a meat grinder (garlic press) to obtain onion juice.
The tomatoes should be chopped and crushed into a pulp, the garlic should be cut into large pieces, and the cilantro should be chopped.
All components should be mixed in a glass container, squeeze lemon juice into it and add sodium salt (a natural enhancer) and mineral water to the marinade.
Next, you need to mash the peeled kiwi and add everything to a bowl, pour in the oil. Everything must be mixed with chopped lamb.
You need to marinate for 4-8 hours in the refrigerator.
When the allotted time has expired, you can fry the kebab on hot coals.
Serve with fresh vegetables.

Lamb shish kebab with vinegar

Place lamb in square pieces with a side of approximately 50 mm on the bottom of the prepared bowl. Size plays an important role.

You shouldn’t worry about how to marinate. If the meat is cut well, it will be perfectly marinated and baked perfectly.

For 1.5 kilos of lamb (about 3 adults), you need to take:

onion - 4 pcs;
lemon - 2 pcs;
apple cider vinegar - 6 tablespoons;
vegetable oil - 3 tablespoons;
4 bay leaves;
salt and pepper to taste.

Place onion half rings on top of the lamb.

Pour lemon juice, oil, vinegar over everything.

Salt, definitely coarse salt, it will not dry out the product, will not draw out the juices, pepper and add bay leaf.

Mix everything well, close the lid and put in refrigerator at 8 o'clock

At room temperature temperature conditions The lamb will marinate for 3 hours.

Lamb shish kebab with red wine

Subtle tart taste, red wine gives the lamb its original sourness.

1.5 kg of lamb you need:

salt;
Spice up;
cover with onion rings;
pour Cahors (0.25 l).

No need to shake! The bowl should be kept in the refrigerator overnight. Grill on the grill!

Lamb shashlik with pomegranate juice

Fresh pomegranate juice is also a wonderful marinade.

To 1 kg of meat you need to add 30 grams of garlic, a spoonful of adjika, mustard powder, black and red pepper, ground coriander, turmeric, curry, cinnamon, suneli hops and 15 spoons of cumin and 150 ml of natural pomegranate juice.

The marinade should cover the lamb by about a finger. Leave to marinate overnight in the refrigerator.

Before frying, this filling must be drained and boiled, boil for 5 minutes.

It will turn into fragrant spicy sauce, which can be used.

By listening to the advice of experienced barbecue makers, you can marinate and prepare delicious lamb kebab yourself.

Bon appetit!!!

Good morning to everyone who decided to visit my page again today! Another issue will be considered on the agenda and it will again touch on the topic of kebabs, but this time made from lamb.

Last weekend I made several servings, and this weekend I decided to experiment with a different type deli meats, I’m happy to share. Don’t forget also that the most best snack This dish is accompanied by an unsurpassed pickled onion, without which there will be no desired effect.

Have you eaten such a dish at least once in your life? Yes, and more than once. But not everyone knows the secrets of this delicacy, and there are not many of them, but without them you can ruin the whole picnic. Therefore, I suggest not to waste time and go directly to the content.

But before that, I would like to consider some more nuances so that you can immediately choose what you need on the market. This applies to those parts from which our kebab will actually be made.

Take a look here, and then you can definitely make your choice, and buy either tenderloin at the market, back ham or a shoulder blade with a loin.

And remember that it is also very important to decide on the firewood. After all, their aroma also plays an important role in this dish.

And on top of that, the device you use to cast magic is also of great importance.

How to marinate lamb for barbecue so that it is soft - recipe with vinegar and onions

It is believed that this particular type of meat is the best option for creating kebab. Because it has less fat and is quite soft and juicy. It also contains a small amount of cholesterol compared to pork, which has much more of it.

The most traditional and favorite for most Russians is the option with vinegar essence, because thanks to it you will feel a certain aroma of preservation.

We will need:

onion- 2 pcs.
parsley - bunch
salt - 2 tsp
lamb tenderloin - 1 kg
vinegar 9% - 2 tbsp

Cooking method:

1. Chop the greens with a knife, you can use absolutely any, parsley or cilantro is best.

2. Peel the onion heads and cut into rings or you can cut into thin circles.

3. Chop the tenderloin into small pieces so that they are the same size, approximately 5 by 5 cm. Then mix with onion rings and parsley, add salt and vinegar. Mix everything thoroughly with your hands to release the juice from the onion. Cover with a lid and leave to stand in a warm place for about 5-6 hours.

There is an opinion that it is better to put salt at the very end, try doing it differently. I like to add it at the very beginning.

Go on a hike. Place on sticks or skewers and fry over coals until beautiful and aromatic crust.

4. This is the simplest and one of the the best ways How to quickly prepare this dish. Don't forget about or

Lamb shashlik - a classic Caucasian recipe

It is recommended to use the loin to achieve the maximum effect of softness - it is very tender and it will not take so long to soak it in the marinade. The secret of this cuisine is in a special brine, namely, you will need a lot of onions, from which you will need to squeeze the juice.

This is what will help make this delicacy unique and very tasty.

And vegetable oil in in this case will help the pieces absorb all the aroma of spices and seasonings.

In front of you is the usual list of ingredients, take a piece of paper and write it down so you can buy everything in the supermarket.

We will need:

Cooking method:

1. Remove the fat film from the piece, and then cut out the back part and clean the film again. You will get such a tasty block.

2. Then chop with a knife or small hatchet into cool slices of approximately the same size so that they cook evenly on the grill.

3. After cutting, you need to fill them with vegetable or olive oil. Then season generously with salt and black pepper.

To add some zest, add oregano and paprika.

Mix all the contents thoroughly in a bowl, and then pour in the onion juice. Which will need to be done through a juicer or grate the heads. You will need approximately 1 glass.

4. The marinating process should take about 2-3 hours in a warm place with the lid closed, and then put on skewers and fry until done.

5. You shouldn’t turn it over too often, but be careful. After all, then all the work will go down the drain.

Important! The heat must be uniform, otherwise there is a high probability of drying out the kebab.

6. Serve with greens or cabbage leaves, but you can also use different

How to make lamb kebab with kiwi? The most delicious marinade recipe

If you decide to choose this option, then be prepared for the fact that its preparation time is very short, literally 30 minutes is enough; if you overcook, the fibers will become jelly-like. Or the dish will turn into mush.

Therefore, do everything exactly according to the instructions so that everything works out.

Watch this story and remember, nothing is difficult, especially when you can see everything visually.

A simple and quick recipe for lamb with the addition of mineral water

There is nothing easier than using a miracle drink with bubbles in this case. A little magic spices and herbs, and almost everything will be ready. The main thing is to determine the time correctly, do not overcook, otherwise it will turn out tough and not juicy.

You can estimate the salt consumption by eye, but the proportions are approximately always as follows: for 1 kg of meat, use 1 teaspoon of coarse table salt.

We will need:

leg of lamb pulp - 1-2 kg
sparkling mineral water – 1 l
onions - 3-4 pcs.
ground pepper, cumin, coriander
tomato - 1 pc.
any greens
salt - 1 - 2 tsp

Cooking method:

1. Prepare everything you need for work, and then cut the tenderloin into pieces approximately 2.5 by 2.5 cm. Rinse with water and dry with paper towels.

3. Then chop the onion into thin rings, bring it here and begin to mash the mass with your hands. Then add pepper and salt.

On small pieces cut the tomatoes, they will help remove bad smell, which many people don't like.

Now all that remains is to add coriander, cumin and any chopped herbs. Mix everything thoroughly until it appears extra juice. Cover with cling film and keep warm for about 2.5 hours.

You can also add one spoon of 15 g of honey here to make it sweeter and more savory - this is a super option for gourmets.

4. Grill on both sides to form golden crust. Bon appetit!

Video on how to cook smoky meat with Stalik Khankishiev

I advise all fans of this TV presenter to watch one video. From which you can find out all the details of how to properly prepare this dish so that everything turns out perfectly.

After all, how and what stages of work you perform will ultimately determine the result. If you are a connoisseur of such smoky delights, then I recommend not to waste your time.

Awesome version of lamb kebab with soy sauce

Young lamb has a number of advantages over other types; it is considered dietary, so if you are a diet favorite, then take any piece and a larger one. And go ahead and cook, you can take the leg, neck, loin, shoulder blades or the kidney part of the carcass. Just take it chilled and not frozen.

This version is completely salt-free because the sauce is already quite salty. Don't worry, everything will work out!

We will need:

neck - 1000 g
soy sauce - 90 ml
garlic - 2-3 cloves
lemon - 0.5 pcs.
granulated sugar - 0.5 tsp
black pepper and spices for barbecue

Cooking method:

1. Pass the garlic cloves through a garlic press. Mix this paste with sugar, soy sauce and with spices, pepper. Plus squeeze the juice from another half of a lemon. Stir.

2. Soak square pieces of meat with this filling, which should be cut in advance and lie in a deep bowl.

Remember that the mixture must stand in a glass jar or container, then the oxidation process will not occur.

Lamb kebab so that the pieces are juicy and do not smell

For many, a common problem is a certain specific smell, so most refuse to buy this type of meat. But this can be avoided if everything is done correctly and competently. Moreover, spending very little time and a small amount of products.

We will need:

tenderloin or shoulder - 3 kg
onions - 2 kg
ground pepper
coriander and spices
salt - 3 tsp

Cooking method:

1. Chop the shoulder or neck, depending on what part of the carcass you purchased at the market into small square plastic pieces.

2. Add salt, pepper and your favorite herbs and spices. Stir the mixture with your hands to slightly form a liquid.

You can add ginger to make the aroma even more divine and attract everyone else nearby.

3. Pass the onion through a blender to make a paste, which you then strain to extract the juice. Or turn on the juicer and swirl it through it. Alternatively, a meat grinder or hand grater will do.

Pour this aromatic liquid into a cup. And leave it to lie down for 2-3 hours.

5. By the way, you can take pita bread and more greens to make it even more wonderful and beautiful. Bon appetit!

Soft and juicy lamb shish kebab in Uzbek style

Basically no special secret no, it’s important to do everything as described in these instructions. It is rosemary that gives the amazing taste, and for those who don’t like it, you can replace it with coriander or, apart from allspice and salt, add nothing else from spices.

Take more onions, don’t regret it. You can even take 1 to 1 in equal proportions. As they say you can’t spoil porridge with oil, so you can’t spoil shish kebab with onions.

We will need:

spatula - 2 kg
salt - 2 tsp
rosemary - a pinch
ground allspice - 1 tsp
onions - 6 pcs.

Cooking method:

1. Using a sharp knife, chop the most basic ingredient into portions. Add salt and pepper and mix very thoroughly with your hands. Afterwards, you can smack the meat with one hand to release a little juice.

Next, add pepper, add more rosemary, and stir. Let it stand like this for 15 minutes. And only after that, chop only one or two onions into small cubes, and grate the remaining onions on a coarse grater. Combine all this and stir. The onion will add softness and tenderness to this dish.

2. Then put it in the refrigerator for 10 hours, you can leave it for 4 hours if you leave it warm. Next, fry according to all the rules on the grill. Remember to turn the skewers over so that nothing burns.

Delicious lamb shish kebab with lemon

Everyone knows that it is citrus fruits that soften the pulp, and this will happen with lamb loin. And garlic will add zest, turmeric will add a beautiful and elegant color. The recipe is really unusual and very cool, so give it a try. And here also tomato juice added, which will make the meat even more piquant and tasty.

Consider the list of products, as you can see, it is not small, but also inexpensive and budget-friendly.

Another advantage is that the marinade is universal - suitable for chicken, pork or veal, among others.

You can also use ribs or other parts of the animal.

We will need:

Cooking method:

1. At the very beginning, chop the fragrant young onion into rings or feathers.

2. Then to onion vegetable add cilantro leaves and garlic pieces. Here you should also chop the red chili pepper into small pieces and be sure to remember, this is all well crushed by hand.

4. But that’s not all, mash the cumin and coriander seeds and add them here. Pepper it. Pour in vegetable oil and tomato juice. Well, the dressing turned out great!

5. Stir and place fillet pieces or loin into this sauce. Sprinkle with lemon juice and stir.

6. Cover the cup with cling film and make a couple of holes to allow the mixture to breathe. Place in the refrigerator for 1.5-2 hours. And then perform the operation of putting the pieces on sticks.

7. Place the piping hot miracle on a serving plate and eat it with any greens for your health!

How to cook lamb in pomegranate juice

I remind you that natural acid this is the most the best option do any meat pieces softer and juicier. Especially if you are dealing with pomegranate or other bright fruits. Take a look at this drawing, I saw it in Arguments and Facts. You can repeat right now.

I wonder if pomegranate juice would be great instead orange will do or kiwi. But you can also use dairy products such as kefir or yogurt.

Just don’t forget to season it thoroughly with vegetable oil so that all the spices release their smells and aromas.

You can use vegetable, olive or sesame oil, but seasonings and spices - be careful with them, don’t overdo it, you can use absolutely anything.

We will need:

carcass - 2 kg
bulbs - 5 pcs.
spices
salt - 2 tsp
pomegranate juice - 1 l

Cooking method:

1. Prepare everything you need and start cutting. First of all, chop the meat into cubes, then chop the onion.

2. Mix it all in one container and pour pomegranate juice, add salt and spices. Keep warm for about 2-3 hours, and then bake on coals until an attractive crust. Check with a knife or fork for doneness.

Lamb kebab with mayonnaise

Our Russian people will do anything to present this tasty dish with mayonnaise. You can use it instead of sauce, or you can soak it in it. The idea is great and as simple as two and two.

And if you want to get varied taste At the same time, you can divide the whole mass into two parts, and sprinkle one with some seasonings, and the other with only herbs.

So you get two completely different options this second course. At a picnic, this beauty will disappear in no time.

We will need:

mayonnaise - 2 tbsp.
pieces of lamb meat - 3 kg
onions - 1.5 kg
coriander, basil, parsley
ground black and red pepper
salt - 3 tsp

Cooking method:

1. Place the tenderloin cubes in a container, preferably deep, and season them with everything necessary according to the list. Stir and also add salt. Chop the onion into rings and add here.

2. Then add mayonnaise, or if not, then use at least sour cream or kefir. Cover with a lid and let sit on the counter for a couple of hours.

3. Go on a picnic and fry delicious culinary creations in nature without rushing and without haste.

That's all, friends! Wow, today was a great day. And how are you doing? Did everything work out? Write and share your opinions and suggestions right below this post. See you all. The owner of this blog was in touch, as always.

Lamb meat is considered the most classic version in cooking over coals. But to make an amazing lamb kebab, you need the most delicious marinade so that the meat is soft!

Thanks to unusual aroma And special recipes marinade, lamb kebabs are soft and juicy in structure.

Ingredients:

Kiwi - 80 gr;
Peeled garlic cloves - 5 pcs;
Lamb - 0.7 kg;
Fresh cilantro - 15 g;
Fresh tomatoes - 90 g;
Turnip onion - 100 gr;
Lemon - 1/4 part;
Mineral water - 1 glass;
Vegetable oil - 2/3 cup.

Step-by-step cooking recipe:

Defrost the meat, remove films and veins that are not suitable for eating. Cut into equal portions. Place the container in which the product will be marinated.
2. Peel the onion and wash. Cut into pieces and puree using a blender. We do the same with kiwi.
3. Peel the garlic cloves and chop them into small strips using a small grater. Rinse the cilantro sprigs under water and dry them on a paper towel. Then finely chop them. Wash the tomato and lemon and chop into small pieces.
4. Place the prepared products over the meat and begin preparing the composition. Pour water and oil into a small container, adding a little spices. Pour it into the meat pulp and stir, cover. Place in a cold room for at least half a day, so that the meat is soft.
5. We roast in coals. At this point, the composition for the lamb kebab is completely ready, and in order for the meat to be soft, the preparation of the most delicious marinade should be carried out with the introduction exotic fruit kiwi.

Lamb kebab “Unusual”: marinade

Delicious marinade for lamb kebab

Let's take:

Meat pulp without bone - 1.5 kg;
Onion - 100 g;
Various spices and dry herbs - 10 g;
Granulated sugar - 5 g;
Vegetable oil - 40 ml;
Juice of half a lemon;
Vinegar - 40 ml.

Step-by-step cooking instructions:

Thaw the lamb pulp in air, remove films and veins. Cut into pieces of equal size. Set aside.
2. In a separate small cup, mix all the spices, oil, freshly squeezed lemon juice and vinegar.
3. We clean the onion from surface leaves, wash it and cut it into rings no more than 3 mm thick.
4. In the container in which the meat will be cooked, place part of the onion on the bottom, then the pulp, pour it out ready-made composition, again onion, pulp and marinade. We do this until all the meat pulp is gone.
5. Close and put in a cold room for 7 hours.
6. After the time has passed, place the meat pulp on the grill, light the coals, and fry, pouring the remaining liquid.
7. That’s it, the lamb kebab is completely ready, and for the meat to be the most delicious and soft, you need to use a marinade with a small amount vinegar.

Kefir marinade - to keep lamb meat soft

Appetizing lamb shish kebab

Let's take the main components:

Kefirchik - 200 gr;
Turnip onion - 200 gr;
Granulated sugar - 5 g;
Table salt - 5 g;
Ground black pepper - 3 g;
Fresh basil, cilantro, 10 grams of each type;
Chilled lamb fillet - 1 kg.

Step-by-step preparation:

Wash the meat pulp and dry it on a clean, dry rag. Cut off all inedible parts, these include films, fat and veins. Cut the clean lamb into equal pieces.
2. Peel the onion from surface leaves and wash. Cut into rings 3 millimeters thick.
3. Place the meat in a deep container in which the kebab will be cooked, add spices, and knead the onion. Stir everything.
4. Take out the kefir first and warm it so that it is a little warm. Then pour it into the meat, add a little sugar and stir everything again.
5. With cling film We create a vacuum, this is required so that the pulp marinates faster. Leave it on the kitchen counter for about 55 minutes. Then put it in a cold room for 8 hours. It is recommended to prepare the marinade for lamb shish kebab specially overnight so that the meat is soft and the kebab is the most delicious.
6. We roast traditional way.

Shish kebab “Uzbek style” + marinade

Most delicious marinade

Ingredients:

Chilled lamb pulp - 1 kg;
Lard - 0.2 kg;
Table salt - 5 g;
Seasoning (jeera) - 5 g;
Dry coriander - 10 g;
Ground pepper - 5 g;
White wine vinegar - 40 ml.

Today we will prepare lamb shish kebab, and to make the meat soft, we use our own marinade delicious recipe(see below with photo)!

Preparation:

Process, clean and wash the lamb. Place it on a clean, dry cloth to drain off any excess liquid. Then cut into pieces measuring 6 cm * 6 cm. We perform similar actions with lard. Place the prepared ingredients in a large saucepan, add salt and other spices. Stir everything again.
2. Peel the onion from surface leaves and wash it, cut into half rings. Place it in a separate container, add vinegar, and stir. Leave for just a few minutes.
3. Then put it in the meat, add cumin, and stir again. Cover plastic bag and close the lid tightly, thereby creating a vacuum.
4. Place the pan with its contents in a cold room and do not touch it for 12 hours so that the meat becomes soft and juicy.
5. So, now a little about preparation, it is recommended to thread it onto skewers, and we do it as follows: first lard, then meat. We do this until all the meat is gone. We fry in the traditional way over coals using a grill.

Shish kebab with wine - soft meat

Marinade for lamb shish kebab

Let's take the following ingredients to prepare lamb kebab, and to make the meat soft we use the most delicious marinade (video in the article):

Chilled boneless lamb pulp - 1.7 kg;
Dry red wine - 1 glass;
Canned adjika - 80 g;
Onion - 350 gr;
Peeled garlic cloves - 15 g;
Table salt - 5 g;
Ground black pepper - 3 g;
Various dried herbs (basil, cilantro, cumin, dill) - 10 gr.

Step-by-step cooking instructions:

Wash and dry the meat. Remove all inedible parts and cut into equal pieces. We put it aside.
2. Now we begin preparing the composition. Combine red wine and adjika seasoning and stir.
3. Peel the onion and cut into strips no more than 2 mm thick. We do the same with garlic cloves. Mix the two components together, add all the dried herbs and spices.
4. Add the prepared onion mixture to the wine adjika, and stir everything again, lightly squeezing the onion.
5. Pour the prepared marinade into the saucepan with the meat, mix everything, and cover with plastic wrap, leaving for 150 minutes in a cold room.
6. We prepare lamb kebabs with our delicious marinade in the usual traditional way.

Tomato marinade - the most delicious

Marinade to keep meat tender

Ingredients:

Chilled boneless lamb pulp - 1 kg;
Freshly squeezed tomato juice - 500 ml;
Turnip onion - 300 gr;
Various spices - 10 g;
Fresh herbs (basil, dill, cilantro) - 45 gr.

We prepare lamb shish kebab using the most delicious marinade so that the meat is soft (see photo).

Preparation:

First of all, let's prepare the meat pulp for work. Wash it and dry it using clean and dry rags. We cut into medium-sized pieces. We put it aside.
2. In the meantime, let's start preparing the mixture for pickling the pulp. Peel and rinse the onion, cut into rings 3 mm thick.
3. Wash and dry the sprigs of fresh herbs, then finely chop them.
4. Place the lamb pulp in a saucepan, then add the chopped onion, squeezing it slightly so that it gives as much juice as possible. Then pour in tomato juice, and add all the spices and finely chopped herbs. Stir, cover with a lid, put in a cool place overnight (8 - 9 hours).
5. Place the semi-finished product on the grill and fry in the usual way on the coals.

Lamb shish kebab with Georgian marinade

Let's take:

Fresh lamb pulp - 1.7 kg;
Turnip onion - 0.4 kg;
Grape vinegar - 40 ml;
Lemon - 70 g;
Various seasonings - 15 gr.

Step-by-step instructions for work:

To create lamb kebab using the most delicious marinade, and to keep the meat soft (in the oven), you need to prepare the meat pulp and onion. Wash the first one and cut it into equal-sized portions. With the second component, peel and wash, cut into rings no more than 3 millimeters thick. Combine these components in a container.
2. Squeeze the juice from a fresh lemon and add it to the meat and onions. Then add all the other ingredients and stir. Cover with a lid and put in a cold room for 10 hours.
3. Remove from oven baking tray and grease them with a small amount vegetable oil. Place the pieces and place in a preheated oven at 200 degrees, after covering with foil. Half an hour before cooking, turn the pieces over and do not cover anymore, continue cooking the dish.
4. Serve with fresh vegetables.

This way you can prepare an amazing lamb kebab: and we have provided you with the most delicious marinade to make the meat soft - choose suitable option, and start cooking. Bon appetit!

Choosing the right ingredients is key delicious dish, therefore, below we describe how to choose the right meat and which part of the lamb is best to cook shish kebab from.

The most delicious lamb shish kebab comes from young meat, since it is very soft and lacks characteristic unpleasant odor. The ram should be no more than one year old. Its color will help determine a good carcass; the meat of young rams is noticeably lighter than that of old ones. If we talk about which part of lamb is best suited for barbecue, then preference should be given to the ham or the front shoulder. Usually these parts of the carcass are used due to their meatiness and lack of connective tissue. You should also avoid frozen meat as it loses its taste qualities. In order to check whether the lamb has been frozen, you need to press it with your finger. Meat that has been frozen will be irrevocably deformed and water will appear on it at the point of pressure. Fresh lamb, in turn, will quickly return to its original shape.

Remember that only from good meat it will be the most delicious and juicy kebab from lamb.

Marinade for lamb shish kebab

Basis for good shish kebab is a marinade.

Before marinating, you need to cut the meat into squares approximately 4-5 centimeters in size. Meat of this size will be able to marinate well, will not become too dry during the frying process, and at the same time will be the juiciest. For marinating you need to use deep container made of glass, ceramics, stainless steel or any enamel cookware. It is strictly not recommended to marinate meat in an aluminum pan, as in this case the lamb will have an unpleasant metallic taste. When aluminum comes into contact with products such as lemon acid or vinegar used in the marinade are released harmful substances, which a person already feels when consuming cooked meat for food. You should salt the meat about half an hour before cooking, because salt can draw the juice out of the meat and the kebab will turn out very dry.

Lamb shish kebab recipes

There are many variations on how to marinate and how to cook lamb kebab. Better recipes will be presented below.

Caucasian-style lamb shish kebab

Ingredients

1.Lamb
Greenery
Salt to taste and other spices
Grape vinegar
Cold purified water

Pour clean water into the container drinking water and add 2-3 tablespoons there grape vinegar. Mix until smooth.

In a free bowl, place layers of already chopped lamb and onion cut into rings. You can add spices to your taste, but do not forget that salt is added at the end. Pour the prepared marinade over the meat so that the liquid completely covers it. Cover with a lid and place in a cool place out of direct contact Sun rays. For example, in the refrigerator. Leave to marinate for 3-4 hours. At this time, you can prepare the grill. When threading pieces of meat onto skewers, you need to leave at least small gaps between them. The meat will fry for about 20 minutes; while cooking it, the skewers need to be turned regularly. During the frying process, you can sprinkle the kebab with the remaining marinade, so the lamb will be saturated with its smell. At the end of cooking, you can remove the meat from the skewer and serve, garnished with herbs.

Armenian lamb shish kebab

Ingredients:

Mutton

Spices to taste

Bulb onions

Tomatoes

bell pepper

Eggplant

Many people consider this lamb shashlik recipe to be the most delicious of all existing ones.

Place the chopped and washed meat in a bowl, periodically sprinkling it with vinegar. Next, add spices to taste. Cut the onion into rings, put it in a bowl and mix everything well. The onion should release its juice, pay special attention to this. Place in the refrigerator to marinate. Armenian kebab is marinated for quite a long time, about 10 hours, so it is recommended to prepare the meat the evening before the day of its preparation. Meanwhile, wash the tomatoes bell pepper and eggplants. Remove seeds from vegetables. After the time has passed, we string everything onto a skewer, alternating meat, onions and vegetables. The latter, by the way, need to be baked whole. The shish kebab takes about 20 minutes to prepare. Serve vegetables and meat in one plate.

Azerbaijani-style lamb shashlik

Ingredients

Mutton
Tomatoes
Lemon
Butter
Wine or lemon vinegar
Tkemali sauce
Dill and parsley
Ground black pepper and other seasonings

The Azerbaijani kebab recipe is quite simple.

Place the meat in a container and sprinkle it generously with ground black pepper. Then pour wine over it or, as a last resort, lemon vinegar. Mix thoroughly and place in a cool place for 5-6 hours. Before cooking, do not forget to salt and grease the lamb butter, this way we will get a delicious kebab. Cook on skewers until done. Served with shish kebab fresh tomatoes, greens, lemon slices and tkemali sauce.

Lamb shish kebab under mineral water

Ingredients:

Mutton
Mineral water
Lemon
Spices to taste
Fresh vegetables

Many kebab lovers claim that marinating meat with mineral water makes the dish very tasty and juicy.

First, cut the meat and place it in a marinade vessel. Next, cut the onion into half rings and add to the lamb. The lemon should be cut into two parts. Cut one of them into medium-sized slices and add to the marinade. After all this, you can also add spices to the meat to taste. Mix all the contents of the marinade thoroughly. Pour the ingredients clean mineral water. The liquid should completely cover the lamb; this will require about 500 milliliters of mineral water. After this you need to squeeze out citrus juice from the second remaining half of the lemon into the marinade and put the meat in the refrigerator for 2-3 hours. If desired, the kebab can be salted about half an hour before cooking. Frying the meat on the grill will take about 20 minutes. It is recommended to serve the dish on a plate with fresh vegetables.

Lamb shish kebab with pomegranate sauce

Ingredients:

Mutton
Seasonings
Garlic
Lemon
Butter or sunflower oil
Lemon
Pomegranate juice
Greenery

Meat for this recipe you need to cut into pieces smaller than usual, about 3-4 centimeters. Next, cut the onion into half rings and, lightly sprinkling it with salt, mash it until the juice releases. Having achieved this effect, put the lamb and onions in one bowl. Then mix coriander, red Bell pepper, dried basil and thyme - about a teaspoon of each seasoning. If some seasonings are missing, they can be omitted or replaced to taste. Add this mixture to the marinade. Then peel 3 cloves of garlic and press them onto the meat. You can just chop it finely. At the end, you need to add 2 tablespoons of butter or sunflower oil, a couple of tablespoons of lemon juice and about half a glass of pomegranate juice to the meat. Mix everything thoroughly so that each piece of meat is well marinated. Leave the kebab in the refrigerator or any other cool place for 5-7 hours. Since the salt has already entered the meat along with the onions, it is not recommended to add additional salt to the kebab. You need to fry this kebab for no more than 12-15 minutes, otherwise due to its size it will turn out too dry. The dish is served to the table while still hot and, as a rule, decorated with herbs.

I want to raise the topic of marinade for lamb shish kebab. And it’s not at all accidental. Do you know what I consider the most truthful “indicator” of the onset of spring? No, not the calendar, which eloquently indicates that it is the first of March. And not even the timid attempts of the sun to hint that it will soon be warm. And not gradually reducing the amount of outerwear on cheerful passersby. And the smells. The tart aroma of buds opening on trees. The smell of slightly warmed asphalt. And of course fried meat. When the time for barbecues and picnics begins, then real spring begins with a smooth transition into summer. Therefore, I just can’t get around the topic of barbecue. And I'll start with the most good marinades For delicious kebab from lamb. This meat requires a special approach. After all, the specific aroma and harshness often scare away. But not us! We will properly process and marinate the lamb. And then we will enjoy the soft, juicy and tasty lamb kebab. Go?

Marinade for shish kebab from tough meat (lamb) with vinegar

To make the lamb soft, you definitely need to add acid to the barbecue marinade. Tangy wine vinegar and lemon juice will do the job of tenderizing the meat 100, no, even 1000 percent. And to soften the acid, add a pinch of sugar. Lamb kebab with this marinade will turn out simply excellent!

Ingredients for marinade for 1 kg of shish kebab:

light vinegar– 2 tbsp. l.;
lemon (medium size) – 1 pc.;
onions (yellow, large) – 2 pcs.;
granulated sugar - a pinch;
odorless vegetable oil (sunflower or vegetable) – 2 tbsp. l.;
salt – 1 tsp. (taste);
coarsely ground black pepper – a pinch;
thyme, marjoram, savory and oregano - a pinch each.

Method for preparing marinade with vinegar:

Start cooking vinegar marinade for lamb after preparing the meat. Wash it. Cut into portions. Place in an enamel deep bowl. Don't forget to remove fat and films. This will eliminate the specific smell. Peel the onion and cut into fairly thick rings. Approximately 0.5-0.7 cm thick. Can also be cut into half rings. But then you won’t be able to fry the onion along with the lamb on skewers. Add onion to lamb. Add spices and salt there. Add a pinch of sugar to balance sour taste. It is not necessary to use all the spices. You can only put those that are in stock. Or use ready-made seasoning. Pour in vegetable oil. Don't forget about acid - vinegar and lemon juice. Mix thoroughly with your hands and leave for an hour at room temperature. Then place in the refrigerator for at least 5-6 hours.

And for lovers of lamb, I have an excellent one, which always turns out tasty and aromatic.

Kiwi marinade for lamb shish kebab

Kiwi works real miracles with meat! Even lamb kebab from tough meat in the kiwi marinade it will be soft and juicy. Just don't overdo it with the amount of kiwi. And marinating time. Otherwise you will have to fry the minced meat.

For a kilogram of lamb take:

kiwi (medium size) – 1 pc.;
onions (yellow, large) – 2 pcs.;
lemon (medium size) – 1/2 pcs.;
salt - to taste;
coarsely ground black pepper - a pinch;
coriander, thyme, cumin, basil, paprika ( ready seasoning for barbecue/lamb) – according to taste and availability;
odorless sunflower oil – 1-2 tbsp. l.

How to prepare kebab marinade for kiwi lamb:

Prepare and cut the meat. Place in a large bowl. Blend the onion into a paste with a blender. Or grate it directly into the meat on a coarse grater. Puree the kiwi in a blender too. Or crush with a potato masher. Pour the puree into the meat. Add spices. Add some salt. Pour in the oil - the last ingredient in this kebab marinade. Mix thoroughly. Leave the lamb to marinate at room temperature. For 1 hour - minimum. And for 2 hours - maximum. You don't want to fry pate instead of kebab, do you? And if you are planning to cook pork kebab, best recipes You can look at the marinade.

Marinade with kefir for delicious lamb shish kebab

Kefir not only softens meat, but also gives it a slight sourness. The lamb is literally soaked aromatic marinade and becomes juicy. Why don't you try it? Well, it turns out very tasty!

To prepare 1 kilogram of delicious lamb shish kebab you will need:

kefir - 1,200 ml glass;
onions (medium size) 2-3 pcs.;
sugar - a pinch;
salt – 1-1.5 tsp;
coarsely ground black pepper – 4-5 peas.

How to prepare kefir marinade:

Trim all fat from meat. Remove films. Rinse well under running water. Dry. And put the meat in a bowl. Add salt. Add pepper. Mix the lamb shish kebab mixture thoroughly. Peel the onion. Cut into massive rings. Pour into a bowl. Stir. Pour room temperature kefir mixed with sugar into the lamb in small portions. Each time, mix the meat with the onion and massage it, as it were. You don't need too much kefir. Cover tightly with a lid. Or cover with film. Leave the kebab to marinate at room temperature for about an hour. Then refrigerate overnight.

Uzbek-style shish kebab marinade for lamb

Very interesting option marinade. With character. Thanks to fat tail fat, wine vinegar, oriental spices and onions, lamb becomes so bright taste and the aroma... In general, it’s difficult to convey in words. All that remains is to try!

List of ingredients for marinade (per kilogram of lamb):

fat tail fat – 200 g;
medium-sized yellow onions - 3 pcs.;
coarse table salt – 1 tsp;
dried cumin (cumin) – 1 tsp;
ground black pepper – 1 tsp;
dried coriander – 1.5-2 tsp;
light wine vinegar - 2 tbsp. l.

Preparation procedure:

Cut the prepared lamb meat and tail fat into approximately equal pieces. The size of a matchbox. Place in an enamel bowl. Add some salt. Add pepper and other spices. Mix well. Cut the onion into rings. Add it to the bowl. Pour in vinegar. Stir again. To make Uzbek-style lamb kebab more juicy and flavorful, it is advisable to put it under pressure. To do this, you will need a lid with a slightly smaller diameter than the dish with meat. Place it directly on top of the marinated lamb. Place a weight on top. For example, two liter jar with jam or pickles. Then place this “structure” in the cold. You need to marinate for at least 5 hours. Maximum – a day. First thread a piece of lard onto a skewer. Then - meat pieces. And at the end - fat tail fat.

Marinade for lamb shish kebab with mineral water

Mineral water is not only excellent remedy recovery wellness after a good party. And not only main ingredient for delicious cheburek dough. Mineral water does an excellent job of softening lamb for barbecue. Let's add more juicy tomato and aromatic onions to make the most delicious marinade for lamb kebab!

To prepare a marinade in mineral water you will need (per 1 kg of meat):

red tomatoes, small – 1 pc.;

lemon ( small size) - 1 PC.;

mineral water with high content gases – 200 ml;

large onion – 1 pc.;

black bread – 100 g;

salt and black pepper - a large pinch each.

Process and rinse the meat. Dry. Cut into portions. Place in a deep enamel bowl. Peel the onion. Cut into medium-thick rings. Wash the tomatoes. Cut into circles. Add both to the meat. Squeeze the juice out of the lemon. Pour it over black bread, cut into small slices. Send to lamb. Add a large pinch of salt and pepper there. It is advisable to grind the pepper coarsely. Mix everything and fill with mineral water. Marinate the lamb shish kebab in mineral water for 6-8 hours in the refrigerator with the lid closed.

With these marinade recipes, you are guaranteed a good barbecue mood!