As I already wrote in the first recipe about, this is probably the most delicious kebab, of all kebabs, especially if cooked correctly. Some say that you should only take meat from the ribs, others say only the flesh.
In the last article I showed a recipe for lamb ham. In this article we will look at a couple of kebabs from other parts of the sheep, but also very tasty.
Lamb kebab, the most delicious marinade to make the meat soft. Step-by-step recipes + 2 videos
Watch the third video recipe. There interesting marinade for barbecue. And the first recipe contains very tasty kebab and a simple, quick marinade.
Menu:
Lamb loin shashlik on the grill
Ingredients:
- Lamb loin - 2 pcs. 8 pieces each
- Lemon - 1 pc.
- Onion - 1/2 head
- Garlic - 4 cloves
- Rosemary - 2 sprigs
- Mint - 2-3 sprigs
- Thyme - small bunch
- Oregano - 2 tsp.
- Olive oil (or any vegetable oil) - 3-4 tbsp.
- Salt pepper
- Sugar - 1 tsp.
Preparation:
Lamb, including lamb (although not as much) has a specific taste. Not everyone likes this taste. In order for everyone to eat your lamb loin kebab with pleasure, it must be marinated.
They marinate in many ways, each with its own marinade. We will marinate with a rather simple, quick, but imparting its own aroma and taste to the meat. Thyme and rosemary go well with lamb meat. This meat goes well with citrus flavors. Mint works very well.
1. Remove the zest from a whole lemon using a fine grater. The zest is the yellow outer part of the lemon. There is a white part underneath it; you don’t need to remove it, it will add bitterness. Immediately place half of the zest into a deep marinade cup.
2. Peel the leaves from two rosemary sprigs and chop them finely.
3. Add rosemary to the marinade cup.
4. Finely chop a bunch of thyme.
5. Chop the onion very finely. Also finely chop the garlic.
6. Remove mint leaves from the branches and finely chop them too.
7. Place all this in a marinade cup.
Of course, everything we put in for the marinade can also be used dry. But you understand that fresh is fresh, and now stores have it all.
8. Squeeze half a lemon into a cup. You don't have to choose the bones. We will shake it all off later anyway.
9. Season our marinade with a couple of tablespoons of olive oil. You can take any vegetable oil. Sprinkle with salt.
10. Mix everything, at the same time squeezing the mass in your hand so that it gives juice.
11. Add oregano and stir.
Let's start cooking the meat
12. Cut the meat into pieces according to the ribs. Such pieces are called portioned cutlets. Of course, it’s a little unusual for us. But that's what they're called.
13. Place the meat in a cup with the marinade and mix thoroughly. We try to have marinade on every piece.
Cooking the Sauce
14. Squeeze the second half of the lemon into the cup; the lamb loves sourness. Add olive oil, add a little oregano, you don’t need much. We have enough of it in the marinade. Add a teaspoon of sugar, a pinch of mint, a pinch of rosemary and the remaining lemon zest.
15. Our sauce is ready. Set aside. Then we will pour it over the finished kebabs.
Grilling kebabs
16. Our meat has already been marinated. The lamb marinates very quickly. 15-20 minutes is enough. Let's go fry.
17. Before placing meat on the grill, it is advisable to sprinkle or wipe it with a little vegetable oil and wait until it burns out so that the meat does not stick too much later.
18. Shake off all the pieces of marinade from the meat with your hand so that they do not burn and place the now clean meat on the grill.
19. We begin to fry the meat. Please note that the loin cooks very quickly. If you want the meat to be completely cooked, keep it on the fire for 3 minutes on each side.
20. 3 minutes have passed, turn it over to the other side.
21. Fry on the second side, put a new batch on the grill, and remove the finished kebabs. In total, they fried for about 6 minutes on both sides.
22. We keep the second batch smaller so that it is pink inside, as some people like.
23. Ready-made kebabs pour over the previously prepared sauce.
24. Cut and compare two pieces. One was fried for 3 minutes, it was almost completely cooked. Well, maybe a little bit of pinkness is visible. The second piece, which we fried for 1.5-2 minutes, was red inside, but very juicy.
25. It is best to hold the meat for about 2.5 minutes on each side. It will be just right. Check the kebab by cutting it with a knife. The coals must be well heated.
Well, our delicious kebab is ready. The aroma is amazing. The taste is exceptional.
Hurry up to the table before it gets cold.
Bon appetit!
Lamb shish kebab with fat tail
Ingredients:
- Lamb (hind leg flesh) - 1 kg.
- Fat tail fat - 100-150 g.
- Zira - 1 tsp.
- Coriander - 2 tsp.
- Black peppercorns - 0.5 - 1 tsp.
- Onion - 1 head
- Salt - 2-3 tsp.
- Sumac - see below what it is
Preparation:
1. Grind the cumin, wrapped in a towel, with a hammer on top. Unfortunately, we didn't have a mortar. Yes, this is not so important. Grind coriander and peppercorns in the same way. Pour everything into a small cup, add salt and mix.
2. Cut the meat into pieces of 50-70 grams, cut off the veins, excess fat. Sprinkle the meat with our ground mixture. For this amount of meat you need about 2-3 teaspoons of the mixture. That's all for now with meat. Let it marinate.
3. Cut the fat tail into thin slices. It can now be bought at the market from lamb sellers
Making onion salad for barbecue
4. Slice the onion thinly with a sharp knife. If the onion is harsh, rinse it cold water. Sprinkle the onions with the same spices as the meat and add some salt. And most importantly, add ground sumac to the onion.
Sumac or sumac (from the Aramaic “Sumaqa” - red) is a burgundy-colored spice popular in the East with a sour, slightly astringent taste, without any pronounced aroma.
In Russia, unfortunately, it is still little known. However onion, sprinkled with a sourish red drug, is liked by many. After all, this great snack for shish kebab, pilaf and grill.
Sumac can be found in spice stores. In many countries, meat is marinated using vinegar, lemon juice and other acidic liquids. But in the Caucasus, sumac is the first spice that people think of when they need to marinate meat for shish kebab or barbecue. Sumac enhances lamb especially well.
Anyway. The onion salad is ready, let's move on.
5. Place the meat on skewers, alternating pieces of meat with pieces fat tail fat. You come across fatty pieces of meat; lard can be put on after two pieces.
6. We got 5 skewers with shish kebab.
7. Sprinkle the kebab a little with flour on top.
Let's start barbecuing
8. Place the shish kebab on the grill with hot coals.
9. After 4 minutes, turn it over. It is necessary that the meat is first sealed in high heat, and then slowly cooked in lower heat. Depending on the meat, it may be ready in 12 -15 minutes. Be sure to check by cutting with a knife.
10. You can serve the meat on a heated platter or on pita bread. Place the pita bread on the roasting meat and let it warm up.
11. Meanwhile, let's prepare the vegetable salad.
12. Our delicious kebab is ready. Onion and vegetable salads are ready. Everything else is there. To the table.
Bon appetit!
People have been cooking barbecue since the discovery of fire. Since then, the dish has been constantly improved. It is kebab made from lamb that is considered traditional.
It is important to cook lamb kebab correctly, observing the subtleties, then the meat will turn out very tasty, aromatic and juicy.
Caucasian lamb shashlik
The 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 cook and makes 4 servings.
Ingredients:
- kilogram of meat;
- ground pepper and salt;
- half a kilo of onion;
- grape vinegar;
- fresh cilantro and parsley;
- 0.5 liters of water.
Ingredients:
- Wash the peeled onions and cut into thin rings.
- Rinse the meat with warm water and cut it.
- Add salt and pepper to the meat to taste, stir and leave for 15 minutes.
- Add a few tablespoons of vinegar to the water.
- Place the meat in a bowl with the onion rings on top. 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 coals for 25 minutes, turning. Spray the meat with marinade periodically to prevent it from burning.
- Serve to the table classic kebab hot lamb with fresh parsley and cilantro.
Can be replaced grape vinegar lemon juice and add more to the meat aromatic spices for barbecue.
Lamb kebab with kiwi
He even makes marinade from kiwi tough meat juicy and soft. It is important not to overdo it with the amount of fruit and not to overexpose the meat in the marinade. Calorie content – 3616 kcal. Makes 8 servings. The most delicious lamb kebab is prepared for 12 hours with marinating.
Required ingredients:
- thin pita bread;
- two kg. meat;
- one fruit;
- four onions;
- salt - one and a half tablespoons;
- one l.h. each cumin, coriander and ground pepper;
- four bay leaves.
Preparation step by step:
- Cut three onions into half rings and add salt. Leave one for decoration.
- Squeeze the onion with your hands until juice forms. Add spices.
- Cut the meat into pieces and combine with onions in a deep bowl. Stir, cover with film and leave in the cold for 2 hours.
- An hour before grilling the kebab, peel the kiwi fruit and chop it into fine grater. Add to marinated meat. Stir and leave for an hour.
- Place the pieces of meat on skewers and fry on the grill, turning, for 20 minutes.
- Place the finished kebab on pita bread and garnish with onion rings.
Ingredients:
- kilogram of meat;
- mayonnaise – 250 g;
- five onions;
- floor. liters of water;
- salt, ground black and red pepper;
- three tbsp. vinegar.
Preparation:
- 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 in mayonnaise. Stir. Pour in the marinade.
- Leave the kebab covered to marinate for three hours in the cold.
- Thread the meat onto skewers and fry over coals until golden brown.
Makes 4 servings in total juicy kebab from lamb, calorie content 3360 kcal. The barbecue takes 4 hours to prepare.
Making lamb shish kebab in the oven is very simple. It turns out delicious. Calorie content – 1800 kcal, yields 4 servings. Cooking time – 3 hours.
Required ingredients:
- 400 g lamb fat;
- 1 kg. meat;
- two onions;
- half a lemon;
- a pinch of cumin;
- pepper and salt;
- ground coriander.
Cooking steps:
- Cut the meat into medium pieces.
- Cut the lard into small pieces, half the size of the meat, and combine with the meat.
- Peel the onions and grate them. Add to meat.
- Salt the kebab and add spices to taste.
- Squeeze the juice from the lemon and pour into the meat. Stir.
- Cover the dish with the kebab and leave for 2 hours.
- Heat the oven to 240 gr. and line a baking sheet with foil.
- Place a wire rack on a baking sheet. Thread the meat and lard onto small skewers or skewers, alternating.
- Place some lard on the bottom of the baking sheet.
- Pour boiling water halfway into a dish made of heat-resistant material and place in the oven so that it is above the meat.
- Place the kebab on the grill and bake for 10 minutes, then transfer the dishes with water under a baking sheet. Cook for another 7 minutes.
- Remove the container with water and turn the meat over. Cook for 20 minutes.
- Remove the finished kebab from the baking sheet, brush the meat with the sauce and let cool.
Serve soft kebab lamb with homemade sauces and fresh herbs.
Grilled dishes came to us from the Caucasus. The main thing in them is, of course, the meat. You can use pork, beef and even game, but the best kebab comes from lamb.
Dairy lamb no older than 2 months is best suited for these purposes. The color of the pulp should be bright red.
If the meat has a specific smell or a dark, weathered appearance, it is not suitable for barbecue. It is best to take chilled lamb - frozen kebab will be tough and dry. The meat should feel elastic to the touch, not slippery in any way and without protruding blood.
The ham is the most suitable part for barbecue, however, if the leg is very large, then it is meat from an old sheep. A good option for this dish is a cut from the back around the spine, loin or ribs.
There should not be too much fat: during cooking it will melt and only the veins will remain. When the meat has been selected, the time comes to take care of the marinade, the varieties of which will be discussed below.
Marinade with vinegar
Recipe Ingredients:
- Onions – 6 pieces;
- Lemon – 3 pieces;
- Sugar – 1.5 tablespoons;
- Wine vinegar 6% - 2.5 tablespoons;
- Vegetable refined oil– 2.5 tablespoons;
- Spices and salt - to taste;
- Lamb loin – 2.5 – 3 kilograms.
Take the meat and cut it into large pieces. If you come across veins or large layers of fat, it is better to cut them out.
Place it in a deep cauldron. Then start preparing the marinade. Take large onions, peel them and cut them into thick rings so that they can be strung on a skewer along with the meat.
After this, wash the lemons and cut into half rings. Place the chopped products on the meat, add sugar, vinegar, oil, spices and mix the whole mixture well.
You can use almost any seasonings you have on hand: thyme, basil, black ground pepper, as well as anything else to suit your taste. Cover the cauldron with a lid and leave for 1.5 - 2 hours at room temperature, then refrigerate overnight.
Kiwi marinade
This marinade for lamb kebab includes the following components:
- Onions – 5 pieces;
- Kiwi – 3 pieces;
- Refined oil – 2.5 tablespoons;
- Salt and spices to taste;
- Lemon – 1 piece;
- Orange – 1 piece;
- Lamb tenderloin – 2 – 2.5 kilograms.
If you come across not very young lamb for barbecue or need to marinate it quickly, kiwi marinade is the most suitable option.
Prepare the meat, place it in a deep pan. Clean existing fruits and vegetables. Grind the onion in a blender, cut the kiwi and orange into small cubes.
Combine the prepared products in a small plate and mix. Thanks to its composition, kiwi quickly breaks down animal proteins and destroys the rigid structure of the fibers.
Therefore, the finished marinade should be mixed with meat and spices 1 – 1.5 hours before cooking. If you keep it in such a marinade, it will lose taste qualities and will separate into fibers right in your hands.
Marinade with kefir
Ingredients for this recipe:
- Onions – 4 pieces;
- Kefir – 1 liter;
- Salt – 2 teaspoons;
- Sugar – 2 teaspoons;
- Ground black pepper – a pinch;
- Spices to taste;
- Young lamb ham – 2.5 – 3 kilograms.
Kefir marinade is perfect for lamb shish kebab, it will add a slight sourness and soften it.
Take the meat, cut off excess fat, film and veins. Divided by large pieces, place in a deep container.
Salt, pepper and add sugar. Peel the onions. Cut it into thick circles and, separating the rings, mix with the prepared meat.
After this, start adding kefir in small portions and thoroughly mix everything together. Stir until the kebab is saturated with kefir.
After this, cover tightly with a lid and place under pressure. Leave for 1 – 1.5 hours at room temperature, after which you can start frying the kebab.
Mineral water marinade
Components:
- Highly carbonated mineral water - 300 milliliters;
- Onions – 3 pieces;
- Pepper, salt, spices - a pinch;
- Tomatoes – 3 pieces;
- Gray bread - 3 pieces;
- Lamb – 2.5 kilograms;
- Lemon – 1 piece.
Wash and dry the meat, cut into medium cubes and place in a large bowl. Peel the onion, wash the tomatoes and lemon. Cut everything into large rings.
Place in a bowl and place slices of bread on top. Add seasonings, mix everything well and pour mineral water. Cover tightly with a lid and leave for 6 - 7 hours.
Soy sauce and wine marinade
Components:
- Lamb ribs – 3 kilograms;
- Soy sauce – 150 milliliters;
- Dry red wine – 100 milliliters;
- Salt, spices - to taste;
- Onions – 4 pieces;
- Garlic – 1 clove;
- Sugar – 1 teaspoon;
- Lemon – 1 piece.
Wash and place the ribs in a deep pan. Peel the onion and garlic. Wash the lemon.
The onion and lemon should be cut into thick rings. Pass the garlic through a press.
Place the prepared products on the ribs, add salt, sugar and available spices - this could be basil, marjoram, sage. Mix all the contents well, pour in the wine and soy sauce.
Mix the whole mass again. Close the lid and place under pressure. The ribs are marinated for 3 – 4 hours.
Mustard and mayonnaise marinade
Components:
- Lamb meat – 3 kilograms;
- Homemade mayonnaise – 250 milligrams;
- Homemade mustard – 1 tablespoon;
- Onions – 3 pieces;
- Salt, sugar - 1 teaspoon;
- Dried paprika – 0.5 teaspoon;
- Thyme – 0.5 teaspoon;
- Cilantro - a pinch.
Wash and dry the meat. Cut it into large steaks. Peel the onion, chop it into small cubes until a paste forms.
In a separate container, combine mayonnaise and mustard, add chopped onion and sugar, mix everything well. Rub the steaks with salt and spices. Let them sit for 30-40 minutes.
Then pour in the resulting sauce and mix everything well. Meat with this marinade will be ready for cooking in 2 - 3 hours. Steaks can be grilled on a barbecue grid.
Honey marinade
Components:
- Lamb ham – 3 kilograms;
- Onions – 2 pieces;
- Dried barberry - a pinch;
- Fresh basil - a few sprigs;
- Salt, sugar - 1 teaspoon;
- Corn or sunflower oil – 100 milliliters;
- Soy sauce – 100 milliliters;
- Garlic – 1 clove.
Take a lamb ham, wash, dry and cut into portion-sized pieces. Place everything in a deep enamel or stainless steel bowl.
Peel the onion and cut it into thick rings. Remove the peel from the garlic and finely chop it with a knife or grate it.
Add salt, sugar and soy sauce, seasonings, vegetable oil and chopped vegetables to the meat. All components must be thoroughly mixed. After 3 - 4 hours you can start frying.
You will love our recipes!
When going on a picnic, bookmark the recipe for Caucasian-style lamb shashlik, how to do it correctly.
If you don’t eat meat, you will need a recipe for champignon kebab in the oven. and be sure to try this recipe.
Culinary results
The marinade is the second most important for kebab after meat. Properly marinated and well-chosen meat is a 100% guarantee of excellent taste.
If you need to quickly prepare meat for frying, it is better to use a kiwi or kefir marinade.
If there is nowhere to rush, a marinade with vinegar or mayonnaise with mustard will make your lamb kebab incredibly tender, but a marinade with honey or soy sauce will add specific notes to the taste of your meat.
In the Caucasus they know a lot about meat, so they like to cook shish kebab from lamb. It contains several times less fat and cholesterol than pork. And in terms of iron content, no type of meat can compare with it; it is one third more. So, lamb is a dietary product, especially young lamb. 
She is gentle, without characteristic odor, with white, wax-like fat. If its layer is uniform, it means that the animal was well fed and maintained. Excellent kebab will be obtained from the ham, neck, loin, shoulder and kidney part of the carcass, chilled, but not steamed or frozen. Such meat is easy to “calculate”; just press on the piece with your finger. The hole was filled with blood - the meat had been stored for a long time in freezer. A fresh one won’t even leave a dent after pressing.
In order for lamb kebabs to be successful, the marinade is the most delicious, so that the meat is soft, they “invent.” However, its basis is always a product containing acid. It destroys the specific aroma that many people don’t like, and makes tough lamb soft. However, if there is too much vinegar, lemon juice or dry wine, the charcoal-fried meat will turn out sour, and the abundance of spices will overwhelm its taste. Therefore, it is recommended to strictly follow the recipe and maintain proportions. By the way, they go perfectly with lamb. spices with a minty hint: oregano, coriander, cumin, cumin.
Lamb kebab: recipe for marinade with vinegar
For one and a half kilograms of meat (about three adult eaters) take 4 large onions, 2 lemons, 6 tablespoons apple cider vinegar and three – refined sunflower oil, 3-4 bay leaves, salt and pepper to taste.
To the bottom enamel pan lay out the meat, square pieces with a side of about 5 cm. Size in in this case has the meaning. No need to worry about how to soak shish kebab. If the meat is cut correctly, it will be well soaked in the marinade and baked perfectly. Place onion half rings on top of the lamb. Pour in lemon juice, oil, vinegar. Put salt, be sure to be coarse, it does not dry out the meat, does not draw juices out of it, black pepper and bay leaf.
Mix well, cover and refrigerate for 7-8 hours. At room temperature it will marinate in 3 hours. Don't forget to shake the pan periodically.
Marinades with kefir (natural yogurt)
Acetic acid can be successfully replaced by lactic acid; kefir contains a lot of it. In addition, it contains a little alcohol. Sometimes the recipe recommends adding vodka, cognac, or beer to lamb shish kebab. The meat becomes pleasant spicy taste. They say that lamb kebab, the most delicious marinade to keep the meat soft, is this: water (regular or mineral) + 70 ml quality vodka+ a couple of onions + 50 ml of odorless sunflower oil. However, children will not be able to try such a kebab. Agree, kefir is a good alternative to marinade with alcohol.
Option #1: loin – 3.5 kg, kefir (low-fat yogurt) – 4 cups, onions – 3 pieces. And a bun fragrant herbs(basil, cilantro, mint).
Option #2: meat – 4 kg, unsweetened yogurt (kefir) – 1.5 l, vegetable oil – 4 tablespoons, pepper.
Option #3: lamb – 3 kg, kefir – 500 ml, onion – 400 g, khmeli-suneli (dry seasoning) – level teaspoon.
Please note that these formulations contain no salt at all. It is sprinkled on the workpieces immediately before placing them on skewers. This is done intentionally to retain moisture inside the pieces. The meat turns out incredibly juicy. 
How to marinate spicy lamb kebab? Try making a fill like this. For a kilogram of lamb, take half a liter of yogurt, kefir is also suitable, a couple of onions, a tablespoon of dry paprika. Add chopped garlic (one head), chili pepper (half a pod or whole, if desired), 4 sprigs of marjoram and rosemary. The greens are finely chopped. Don't put it away in the cold. After 2 hours you can light the grill.
Lamb in soy sauce
If you give a Japanese chef a task: lamb shish kebab, the most delicious marinade, so that the meat is soft, come up with something. He will choose soy sauce and will not go wrong. The natural monosodium glutamate it contains easily takes away the smell of lamb.
Cut 2 kg fillet. Make the filling: 200 ml soy sauce, juice of one lemon. And also 3-4 cloves grated garlic, a teaspoon of sugar and spices (parsley, tarragon, basil). There is no need for salt, there is enough of it in the sauce.
How to marinate lamb kebabs in wine and pomegranate juice?
Subtle tart taste, red wine gives the lamb a pleasant sourness. Salt and pepper the meat (1.5 kg), cover with onion rings, chop 5 medium onions, pour in Cahors (250 ml). Don't mix! Keep in the refrigerator overnight. 
Fresh pomegranate juice– the marinade is also wonderful. You will need 150 ml of it. Add 30 g of garlic, a teaspoon each of adjika, mustard powder, black and red pepper, ground coriander, turmeric, curry, cinnamon, hops-suneli and 15 spoons of cumin. This is the layout for 1 kg of meat. The juice should cover about your finger. Do not pour out the filling, bring to a boil and simmer over low heat for about 5 minutes. Fragrant spicy sauce ready.
Marinade for shish kebab with kiwi and orange
If the lamb is old and tough, kiwi will help out. 
The pulp from this fruit breaks down animal protein and destroys hard fibers. The main thing is not to overdo it: one fruit is enough per kilogram of meat. Otherwise it won’t be a kebab, it will be a pate.
Peel the lemon and chop finely. Pass two onions through a meat grinder or chop in a blender. Place in bowl with meat. Add salt and pepper there. Let it sit for 6 hours. An hour and a half before frying, not earlier, mix the marinade for shish kebab with kiwi (puree). 
Mineral water marinade
How to soak shish kebab in mineral water? Cut the ham (3 kg) across the grain. Place in a wide enamel bowl, like onions (2 pieces) in rings and tomato slices (3 pieces). In a separate deep cup, build a prison of black bread (350 g), carbonated mineral water(600 ml) and juice from two lemons. Combine it with lamb, salt and pepper. Marinate for 7 hours tender kebab guaranteed.
Mayonnaise filling
Mayonnaise, like mineral water, is a very popular marinade. For 2 kg of lamb it takes 250 g (jar) and almost the same amount ready mustard. Add Russian if you want spicy meat. French mustard suitable for a spicy, aromatic barbecue. You can experiment with its quantity empirically. Of course, onions (7 heads) and spices will come in handy. 
In the summer, it’s not just barbecue that goes off with a bang. You can serve it with meat. Happy holiday parties!
Most best kebab prepared from lamb. Many lovers of this dish think so. However, in order to fully enjoy its taste, you need to choose the right marinade. There are subtleties and rules here, by following which we will get soft and fragrant kebab from lamb. Everyone has their own marinade (recipe), but there are also classic combinations of spices and seasonings. We use clay or porcelain dishes for cooking so as not to interrupt the taste of the meat.
The simplest recipe
Soaking lamb skewers is a simple process. This recipe is the simplest. Take 500 grams of lamb fillet, 2 onions (preferably red) and 2 red peppers. The taste of kebab depends largely on herbs and spices. Therefore, take another large spoon of paprika, 2 peeled cloves of garlic, cumin seeds (half a small spoon), two spoons of coriander seeds, salt, pepper and olive oil. Now let's prepare the lamb shish kebab. The marinade contains a lot of spices, which we grind in a mortar. For aroma, you can take a little cloves. Place all the ingredients in a mortar and grind them to a powder. 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. Place them in a bowl and pour marinade over them. After this, mix thoroughly. Cover the kebab with film and place in a cool place. The longer the meat is marinated, the better (but no more than a day). Before cooking, peel the onion and pepper. We cut them into pieces. Next, string the meat onto skewers, alternating with vegetables. We grill lamb shish kebab on coals. The marinade will give it an extraordinary taste and aroma.
Lemon and mineral water
There are many options for preparing marinade. Many believe that the best is based on mineral water and lemon juice. This is truly the most popular method. To prepare 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 place it in a bowl. Cut the onions and tomatoes into half rings and add to the lamb. Place diced bread in a separate container and pour juice squeezed from lemons and mineral water over it. Sprinkle the meat with spices, salt and mix with bread. Leave for 8 hours. After that, fry it over coals and serve.
Afterword
The cooking time also depends on the duration of marinating. Good marinade it is significantly reduced. You can use any spices and seasonings. Mint, basil, cinnamon, any onion and pepper go very well with lamb. It is better not to use vinegar, but replace it with lemon juice. Good for marinade dairy products(kefir, yogurt). Many kebab lovers prefer to soak it in Mayonnaise in combination with various herbs and spices. Garlic and pepper add piquancy to the meat, and herbs add an extraordinary aroma. Use any ingredients and cook your favorite lamb kebab. You can come up with a marinade yourself with a little initiative.
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