Secrets of delicious meat: how to marinate lamb skewers. The most delicious lamb kebab marinade to keep the meat tender

Fans of this meat will say with great confidence that the real kebab is only the one made exclusively from lamb. And of course, no matter how surprising, but they will be right, because initially it was prepared only from this very meat. It is also called authentic, i.e. an authentic and original version of the food.

Few know how to properly prepare this dish. Since most people make such a pork dish, or. And this, I would say "in vain." After all, a mutton kebab, in the marinade of which completely different ingredients are included, as well as in, turns out to be very fragrant, tender, tasty and very juicy. Try it and you will see for yourself.

In today's article I will tell you how to make the most delicious lamb kebab marinades so that the meat is soft enough.

Ingredients:

• Lamb - 1 kg
• onions - 5 pcs.
• vinegar 9% - 2 tablespoons
• olive oil - 2 tablespoons l
• mint - 2 sprigs
• small bunch of parsley - 1 pc
• spices, salt and pepper to taste.

Cooking method:

We cut the selected meat into pieces suitable for cooking barbecue, remove all the film and tendons. Rinse in running water and place in a deep bowl. Add your favorite spices, salt, pepper, vinegar and olive oil. We mix everything.

Now we clean the onion and cut it into rings. Wash the greens and tear them into small pieces. We add all this to the meat and mix thoroughly with our hands, so that all the ingredients give juice. Then we cover the bowl with a lid and put it in the refrigerator, in my case overnight.

Delicious marinade with kiwi and lemon

Ingredients:

• Lamb - 600 gr
• kiwi - 1/2 pc
• cilantro - 1 bunch
• onion - 1 piece
• lemon - 1/3
• garlic - 1 clove
• tomato - 1 pc
• vegetable oil - 50 gr
• highly carbonated mineral water - 200 ml

Cooking method:

The first thing we need in this recipe is to cut the pre-washed lamb meat into medium pieces.

Peel the onion and cut into pieces together with the tomato and pass through a meat grinder.

Finely chop the garlic and cilantro.

Now we transfer all these ingredients into a large bowl, squeeze the lemon juice there, then cut it into small pieces and add, salt, pepper to taste, pour in mineral water and mix thoroughly with our hands.

In order for the meat to marinate faster, peel the kiwi and squeeze it into the total mass, pour in the vegetable oil. Stir, cover with cling film, put in the refrigerator and leave the kebab there for 4-5 hours.

Delicious lamb marinade on kefir - a simple recipe with a photo

Ingredients:

• Lamb - 2 kg
• kefir - 250 ml
• onions - 5-7 pieces
• garlic - 2-3 cloves
• barbecue seasoning - to taste
• thyme - 1 teaspoon
• salt and black pepper to taste.

Cooking method:

We wash the meat well in running water, then cut it into medium pieces.

We transfer the chopped lamb into a deep saucepan, add thyme, salt, pepper to your taste and pour in the onion juice prepared by us and garlic. Mix thoroughly with your hands.

It remains only to add kefir, mix again, cover with a lid and leave to marinate for about 10-12 hours in a cool place.

The fastest marinade for lamb with tomato

Ingredients:

• Lamb loin - 1 kg
• tomato juice - 1 large glass
• onions - 4 pieces
• garlic - 4-5 cloves
• cilantro - 1/2 bunch
• 1/2 red chilli
• lemon - 50 gr
• vegetable oil - 50 ml
• sweet paprika, turmeric, ground coriander, ground cumin - to taste
• salt and black pepper to taste.

Cooking method:

Peel the onion, cut into half rings and put in a deep bowl. There we add garlic, chopped into thin slices and chopped red chili peppers. Wash the cilantro and tear it into pieces.

And we rub all the contents in the cup with our hands so that our consistency gives juice. Pour in salt, ground black pepper, paprika, turmeric, ground coriander, cumin, then pour in vegetable oil and tomato juice.

It remains only to add pieces of lamb, mix thoroughly, cover with cling film and put in a cool place for two hours.

Then the meat is ready.

How to grill lamb

Ingredients:

• Leg of lamb - 1 piece
• natural yogurt - 450 gr
• mint bunch - 1 piece
• cumin - 1 teaspoon
• salt and black pepper to taste.

Ingredients:

Cut out all the pulp from the leg of lamb, rinse it and cut into medium pieces.

Warm the cumin seeds well in a pan so that everything around them smells.

We wash and grind the mint. Zira must be pounded in a mortar.

Put the lamb in a plastic bag, add cumin and chopped mint there, and pour in the yogurt. We tie the bag, shake it and put it in the refrigerator for a day.

After a day, we grill the lamb, without the bone, the leg will be fried rather quickly and therefore you do not need to cook it over high heat.

Cut the finished meat into small pieces and serve with your favorite sauce, vegetables or some other side dish.

Eat to your health!

Cooking lamb in the oven

Ingredients:

• Leg of lamb - 2.5 kg
• garlic - 4 cloves
• chopped rosemary - 1 tablespoon
• salt and pepper to taste.

Cooking method:

We take the meat, rinse it, dry it with a paper towel and sprinkle with salt, pepper, finely chopped garlic and rosemary, press down a little with your hands.

Turn over and do the same on the other side.

We place in a preheated oven to 180 degrees and bake for 1-1.5 hours.

After cooking, remove the meat from the oven, let it stand for 10-15 minutes, cut into pieces and serve.

Delicious shish kebab in a cauldron from Stalik (video)

To cook a delicate and delicious barbecue, the most important thing is to choose the right meat and roast it just the same.

Bon Appetit!!!

Often people ask the question: "How to marinate a kebab?" From lamb, pork or beef - there is no fundamental difference. A marinade is always used to add flavor, softness and juiciness to the meat. There are a lot of recipes. In this article, we will talk about how to make a delicious lamb kebab correctly.

Cooking methods

You need to start with the choice of meat. The fat layer will make the lamb kebab juicy. Stalik Khankishiev, a specialist and connoisseur of Azerbaijani cuisine, claims that meat without fat is not meat. And, even if you don't eat fat, it is essential for cooking. The lamb is saturated with juice, the meat part of the piece will not dry out, and you can simply cut off the fatty places in the finished kebab with a knife.

How to marinate shish kebab from Stalik Khankishiev

A piece of ground cumin, coriander, salt and pepper, sweet onions, ground sumac. Cut the onion into rings and season with salt. Mash a little with your hands so that the juice goes. Combine the meat with onions and spices. We soak in the marinade for 3-4 hours.

How to marinate lamb skewers: pomegranate marinade

This recipe will require onions, vegetable juice, coriander, pepper, and salt. Cut the meat into small pieces. The bow is on the rings. Mix the meat with onions and spices. Lightly knead with your hands. Add juice and oil. Mix again and marinate for about two days.

How to marinate lamb skewers: vegetable marinade

Take onion, lemon, bell pepper, kebab seasoning. Use a meat grinder or blender to grind lemons and peppers. Slice the onion into rings. Mix the resulting mass with onions and meat. Season with salt and seasonings.

Cooking rules

When using lamb for barbecue, be sure to pay attention to the choice of meat. This is one of the secrets to making your dish turn out the way it should. Make sure the meat is not stringy. Kebab pieces should be made small. Professionals advise no more than 1.5x1.5 centimeters. If you bought the pulp without fat, then take a piece of lamb fat as well. When stringing on a skewer, alternate between lean and fat pieces. The coals for different parts of the lamb must be heated differently. For example, for ribs, the heat should be strong - the coals are about to burst into a bright flame. For small pieces of meat, the heat from the coals should be calm. To keep them from going out, periodically wave the fan. Watch only those places where there is bacon. Fat dripping from it onto hot coals can ignite. At such moments, the kebab is raised, and water is sprayed onto the flame. In the process of frying, skewers with meat should be turned over several times. The small pieces of lamb will take about 20 minutes to cook. The meat should remain light. In no case should it be charred and reddened.

What to serve barbecue with

Salads made from fresh vegetables are perfect for any kind of kebab. For example, with a bow. Cut the radish into strips and soak in salted water. Chop the onion into rings and pour over with boiling water. Mix everything, season with vinegar and pepper. Also kebab "loves" greens. Cilantro, green onions, dill, parsley - all this will be a good addition to meat. Alcohol can be served with red wine or vodka.

Choose lamb for barbecue younger. Better if it is lamb, no older than a year. Young lamb has a light scarlet hue. In addition, lamb meat does not have a special "lamb" flavor, which not everyone likes. Best of all, kebab is obtained from lamb ham, shoulder blade or from entrecotes on the bone.

How to marinate lamb

Cutting the lamb too finely to avoid dryness during cooking is not necessary. The lamb pieces should be about 3.5-4 cm in size.

Young lamb meat does not require long soaking in the marinade. There is an Armenian recipe for a great lamb shish kebab, when the meat of a young lamb is simply salted and pepper. Separately chop the onion and squeeze it lightly to extract the juice. The meat is covered with onions for two hours and you can already fry the lamb on hot coals.

Another method of marinating meat with tkemali, more complicated, is from the East. For a kilogram of chopped lamb, you will need a lot of onions (5-6 pieces), chopped and squeezed by hand, so that it secretes juice. Put the onion with the lamb. Pour tomatoes (four) with boiling water or lightly blanch in water, remove the skin from them, finely chop the pulp, add to the meat. Pour half a glass of tkemali sauce to the mass, fat tail fat (melt 50 grams), any spices (cumin, a teaspoon is well suited here), pepper, salt. Be sure to add chopped greens. We recommend cilantro, dill, or oregano. Mix everything thoroughly. You need to keep the meat in such a marinade for three hours and you can put the meat on skewers.

Lemon lamb marinade is a classic. To cook it for a kilo or one and a half of meat, you will need chopped onions (4 pieces), crushed garlic (five prongs), squeezed lemon juice, three to four tablespoons of oil, preferably olive oil, pepper, salt, a mixture of dry herbs in a teaspoon. It's good if you find thyme, oregano, basil for this mixture. Stir the meat in the marinade. They let me stand on the table for a couple of hours. And you also need to keep the meat in the refrigerator for at least two hours. You can keep the meat in such a marinade all night.

I would like to remind you that the best firewood for roasting lamb is birch, cherry, linden. In Asia and the East, the best firewood for grilling kebabs, giving the required heat and giving a wonderful aroma for kebabs, is saxaul. In the absence of the best, you can use purchased firewood and coals for kindling a barbecue.

Do not forget to serve a vegetable side dish, fresh herbs, or

One of the most fragrant and delicious types of kebab, mutton kebab, is probably not by hearsay familiar to many. Properly cooked, such a kebab turns out to be incredibly juicy, and the mouth-watering aroma of fresh, well-roasted lamb on the coals cannot be compared or confused with any other type of meat kebab. Today we will try to figure out how to cook lamb shashlik.

As with any other types of kebabs, there are an endless number of options and methods for making mutton kebabs. Starting with the simplest fresh piece of lamb neck, only lightly sprinkled with coarse salt, and fried over coals, and ending with kebabs with the most unusual marinades, complex sauces and refined spices. Classic recipes offer us to marinate meat in onion and lemon juice, others insist on the indispensable use of dry wine and mint in the marinade, exotic recipes advise not to forget about tandoori and tiriyaki. And there are a lot of perfectly suitable spices that perfectly set off the taste of mutton. One way or another, but do not forget that the preparation of the marinade is one of the most important preparatory processes in the preparation of lamb kebab. The final taste of the finished barbecue, and the softness of the meat, and its juiciness, and aroma largely depend on how and from what your marinade is prepared.

Of course, like any other truly national dish, lamb kebab loves and appreciates the manifestation of your culinary imagination. And yet, cooking a kebab has its own characteristics, its own secrets and secrets, the knowledge of which will not only help you prepare a delicious lamb kebab, but also suggest the right direction for applying your imagination, experience and abilities.

Today, "Culinary Eden" has collected and wrote down the most important tips and secrets for you, which will surely help even those who undertake the preparation of this dish for the first time. Recipes and little tricks that can easily explain even novice cooks how to cook lamb shashlik.

1. Cooking lamb barbecue begins, of course, with the choice of meat. The best choice, not without reason, is considered tender lamb meat up to 2 months old. However, it will be possible to eat such meat only in early spring. The rest of the time, you should pay attention to the meat of young lambs up to one year old. Such meat is distinguished by a red tint and a white, elastic fat. The meat of older animals, which is characterized by a darker color, yellow fat, toughness and stringiness, is not very suitable for barbecue. Don't forget to sniff the lamb meat when choosing. Good fresh meat has a sweetish, pleasant smell. Any unpleasant shades of smell, and even more so the smell of stale meat and fat, will tell you that it is better to refuse such a purchase. Do not forget about the specific smell of lamb fat. If you are not a big fan of this scent, try to choose a leaner part of the mascara or cut off the excess fat with a knife.

2. Cherry, linden or birch firewood is the best choice for mutton kebabs. You can buy ready-made coals in the store or burn them yourself in a separate fire. Whichever charcoal you use, remember to fully heat it before you start to fry the meat. Correctly hot coals burn evenly over their entire surface with an even reddish heat and are only slightly covered with a thin layer of white ash. In no case do not start frying the kebab until all the tongues of the open flame are extinguished! If an open flame flares up during roasting, put it out by sprinkling with a little water or wine.

3. During frying, do not forget to regularly turn the skewers with your kebab over the coals. This will allow the meat to cook evenly, create a delicious crust over the entire surface of the shish kebab and prevent your shish kebab from burning. If, contrary to expectations, in some places the meat begins to burn or is too dry, just grease the damaged areas with a small amount of marinade or sauce. Regular sprinkling of grilled kebabs with marinade or dry wine will surely protect your dish from drying out, keep the meat tender and juicy inside, and also prevent open flames from appearing on your coals.

4. Let's try to make the simplest lamb kebab. One kilogram of lamb back meat chop into 4 by 4 cm pieces. Cut four large onions into thin rings, sprinkle with 1 teaspoon of coarse salt and lightly rub with your fingers until juice appears. Put the pieces of meat in a bowl for pickling, add the prepared onion, 1 teaspoon of black pepper, 1 teaspoon of coriander seeds or 2 tbsp. tablespoons of finely chopped cilantro greens. Mix everything thoroughly, sprinkle with ½ lemon juice, mix again and remember carefully with your hands, trying to distribute the lemon and onion juice as evenly as possible over the meat. Press down on top of your kebab with a small weight, such as a plate with a jar of water on top, and leave to marinate in a cool place for six hours. Put the well-marinated kebab on skewers, alternating pieces of meat with slices of onions, and fry over coals for 20 minutes until tender.

5. It is not at all difficult to prepare delicious karski kebab. Chop one kilogram of lamb into portions. 150 g cut fat tail fat into thin slices. Fold the meat and bacon in a pickling bowl, add 3 finely chopped onions, 1 tbsp. a spoonful of cilantro greens, 1 tbsp. a spoonful of mint greens, salt and red pepper to taste. Then add the juice of ½ lemon and 50 ml. cognac. Mix everything thoroughly and leave to marinate in a cool place for 6 to 8 hours. String the prepared pieces of meat on skewers, alternating with slices of fat tail fat, and fry over coals until tender. Serve with hot sauce and fresh vegetables.

6. Very tender and juicy shish kebab marinated with yogurt turns out. Cut two kilograms of lamb into portions and place in a pickling bowl. Add 4 sliced ​​onions, 1 teaspoon of coarse salt, and knead thoroughly with your hands until the onions produce juice. Add 50 gr. To meat and onions. finely chopped mint and basil and 1 teaspoon of black pepper. Mix everything thoroughly, then add 200 ml. natural yoghurt and 100 ml. dry white wine. Stir again and leave to marinate in a cool place for 6 to 8 hours. String pieces of meat on skewers, alternating with slices of onion, and grill over coals until tender.

7. Lamb loin shashlik turns out to be unusually tasty and refined. Chop one kilogram of loin into portions so that there is a rib in each piece. In a mortar or blender, grind 2 garlic cloves, 2 rosemary sprigs and salt to taste. Place the meat in a pickling bowl, add the garlic-rosemary paste and 5 tbsp. tablespoons of unrefined olive oil. Mix everything thoroughly, place a small weight and leave in a cool place for 12 hours to marinate. Don't add any acids to your marinade! Good unrefined olive oil contains enough enzymes to soften meat. String the prepared pieces of meat on skewers and fry over coals until tender. But before serving, you can sprinkle your kebab with a small amount of fresh lemon juice and sprinkle with finely chopped herbs. And do not forget about a glass of good dry wine, oddly enough, but white wine is perfect for this kebab.

8. Avar-style shish kebab should be prepared only from the meat of young lambs up to two months old. The charm of this kebab is in an amazing combination of tender hot meat with aromatic garlic sauce. Prepare the sauce ahead of time. Combine five cloves of garlic with 10 almond kernels and grind in a mortar until smooth. Then add 2 tbsp. tablespoons of fresh crumbs of wheat bread and one raw yolk. Mash everything thoroughly and gradually add ½ cup of olive oil, constantly rubbing and stirring. Add ½ lemon juice to the prepared sauce, salt and pepper to taste, mix gently again. Store the sauce in the refrigerator for no more than a day! Chop one kilogram of fresh lamb into small pieces and string on skewers, alternating with slices of fresh onions. Fry over charcoal until tender, remove from the skewer onto a plate, pour over the pre-cooked sauce and serve immediately.

9. The original Georgian lamb kebab recipe involves the use of not only meat, but also by-products (liver, kidneys, lungs). This allows you to convey to your kebab the fullness of the taste and aroma of lamb. 800 gr. take meat 200 - 300 gr. any offal. Chop meat and offal in portions and place in a pickling bowl. Add five onions, chopped into slices, one finely chopped hot pepper without seeds, 50 g each. finely chopped parsley and cilantro, ½ lemon juice, salt to taste. Mix everything thoroughly and leave to marinate for 6 hours in a cool place. Then string the pieces of meat on skewers, alternating with pieces of offal, slices of onions and tomatoes. Fry over coals until tender. Serve with tkemali sauce and plenty of fresh herbs.

10. If you could not get the meat of a young lamb, this is not a reason to deny yourself a lamb kebab. Try the minced lamb kebab with eggplant. Pass one kilogram of lamb through a meat grinder, adding 150 gr. fat tail fat. Add salt and pepper to taste and knead your minced meat thoroughly. Cut five medium-sized eggplants into slices 3-4 cm thick, sprinkle with salt, wait until the eggplants release their bitter juice, and then rinse with cold water and drain. String the eggplant slices on skewers, alternating minced meat pieces of equal thickness and diameter. Sprinkle the skewered kebab with finely chopped onions and cilantro. Fry over coals until tender. Serve with hot sauce and fresh vegetables.

You can always find even more proven and new original lamb kebab recipes on the pages of "Culinary Eden". We will be happy to teach you how to make lamb skewers.

Zhalnin Dmitry

Stalik Khankishiev's recipes, no matter what he wrote, never cease to amaze. And in the case of "Shish kebab. Waterproof book" you start to be surprised even without opening the book - it is really waterproof, with dense laminated pages to accompany you in any weather. How to marinate pork skewers? Which lamb kebab marinade best emphasizes the flavor of the meat? How to cook a kebab so that it is fried and not burnt? Here are two kebab recipes from the most affordable cuts of meat - lamb loin and pork neck.

You will need:

• lamb loin,
• coriander,
• ground black pepper,
• zira,
• vegetable oil,
• coarse salt

1. Take the lamb loin. If you cut the loin between the ribs to the spine, and cut the spine with an accurate blow, you get wonderful pieces - they are called lamb cutlet. Their thickness should be about 1.5 cm.
2. Use spices: ground coriander, ground black pepper and just a little cumin. Mix everything with a spoon or two of good vegetable oil, add the required amount of coarse (!) Salt and brush the pieces of meat on all sides.
3. Leave the meat for 2 hours in a cool place so that the oil, along with the aromas of spices, saturates it.
4. Do not cook in a wire mesh, but rather on skewers. String pieces of loin on a skewer deliberately past the center of gravity. If you want to fry the meat from the sides, then you can take another thin skewer and place it under the rib.
5. Let the fat-coated ribs hang down with their fat most of the time, to the coals. Let the fat melt, drip into the coals, smoke, smoke the meat and make it incredibly tasty. Greaves should remain from the fat.
6. In addition to traditional greens, you can serve a shish kebab with sweet onions sprinkled with sour sumac.

About lamb loin
Along the back, in the upper part of the ribs, on the outside, where the ribs meet with the spine, the ram has a long rounded muscle, perfect for grilling. But you need to cut the ram correctly. Usually, the front half of the carcass is cut in half, along the spine, and then cut with a knife between the ribs and cut, respectively, to the width of one rib. Depending on the size of the slaughtered cattle, the thickness of the piece of meat in this place will be from 1 to 2 cm.But you can simply cut out all this muscle in one piece in order to subsequently cook it entirely or cut it into washers of the required thickness.

You will need:

• pork neck,
• tomatoes,
• soy sauce,
• starch,
• paprika,
• salt,
• Sesame oil,
• hot peppers,
• leek,
• garlic

1. Grate a couple of medium tomatoes and strain through a fine sieve or muslin clear, almost colorless juice.
2. Set the pulp, seeds, and skins aside, and to the freshly squeezed tomato juice add an equal volume of soy sauce, starch, paprika, honey, salt and some sesame oil.
3. Stir the marinade well, heat it until it thickens, cool and dip the rather coarsely chopped meat into it.
4. Separately cut hot peppers, leeks and garlic into small cubes. After a couple of hours after the start of marinating, string the meat on skewers and sprinkle it with this mixture.
5. While frying the kebab, after the meat is already covered with the first crust, apply the marinade remaining in the bowl with a brush. Watch the skewers carefully, because such a marinade is prone to burning.
6. You can serve rice vodka with this kebab.