How to cook lamb shish kebab. Lamb kebab, the best classic recipes for preparing delicious marinades
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 of meat delicacy, 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 at the market either a tenderloin, a rear ham, or a shoulder 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:
- onions - 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
Recommended to use to achieve maximum effect softness of the loin - 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, or you can also use various
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 you'll be almost done. 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 the unpleasant smell that many people don’t like.
Now all that remains is to add coriander, cumin and any chopped herbs. Mix everything thoroughly to release additional 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. Fry on the grill on both sides to form a 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 option is completely without salt, 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
In principle, there is no special secret here; it is 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. Moreover, tomato juice is also added, which will make the meat even piquant and tastier.
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 add cilantro leaves and pieces of garlic to the onion vegetable. 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
Let me remind you that natural acid is the most the best option make 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.
Interestingly, instead of pomegranate juice, orange or kiwi would be great. 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 a varied taste at the same time, then 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 the unusual aroma and special marinade recipes, lamb kebabs are soft and juicy in texture.
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 grater. large size. 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 lamb shish 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 with the prepared mixture, again the 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 all, the lamb kebab is completely ready, and for the meat to be the most delicious and soft, you need to use a marinade with big 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. Using cling film, 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
The 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, this is required to excess liquid glass 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 with a 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. Twigs fresh herbs rinse and dry, then finely chop.
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 the 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 it in the usual way over 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 sheet and grease them with a small amount of 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 the appropriate 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, as it is very soft and does not have a 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 what part of the lamb would be better 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 on 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 good meat will produce the most delicious and juicy lamb kebab.
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 a deep container made of glass, ceramics, stainless steel or any enamel dish. 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 citric acid or vinegar used in the marinade, harmful substances are released, which a person feels when eating ready-made meat. 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
- Purified cold water
Pour clean water into the container drinking water and add 2-3 tablespoons of grape vinegar there. 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, give it some time Special attention. 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 peppers 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 vinegar or, in extreme cases, lemon vinegar. Mix thoroughly and place in a cool place for 5-6 hours. Before cooking, do not forget to salt the lamb and grease it with butter, this way we will get 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 using 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 the 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
For this recipe, the meat needs to be cut into smaller pieces 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 spoons lemon juice and about half a glass of pomegranate juice. 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.
One of the most aromatic and delicious types of kebab, lamb kebab, is probably familiar to many first-hand. When properly prepared, such a kebab turns out incredibly juicy, and the appetizing aroma of fresh, well-fried lamb on coals cannot be compared or confused with any other type of meat kebab. Today we will try to figure out how to cook lamb kebab.
As with any type of kebabs, there are an endless number of options and ways to prepare lamb 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 exquisite spices. Classic recipes suggest that we marinate meat in onion and lemon juice, others insist on the indispensable use of dry wine and mint in the marinade, exotic recipes advise us not to forget about tandoori and tiriyaki. And there are countless spices that are perfectly suitable and perfectly complement the taste of lamb. One way or another, do not forget that preparing the marinade is one of the most important preparatory processes in preparing lamb kebab. The final taste of the finished kebab, the softness of the meat, its juiciness, and aroma largely depend on how and what your marinade is prepared from.
Of course, like any other truly folk dish, lamb kebab loves and appreciates the manifestation of your culinary imagination. And yet, cooking kebab has its own characteristics, its own secrets and mysteries, knowledge of which will not only help you prepare delicious lamb kebab, but will also tell you in the right direction to apply your imagination, experience and abilities.
Today “Culinary Eden” has collected and recorded for you the most important tips and secrets that will definitely help even those who are taking on cooking this dish for the first time. Recipes and little tricks that will easily explain even to novice cooks how to cook lamb kebab.
1. Cooking lamb shish kebab begins, of course, with the choice of meat. The most best choice It is not without reason that milk lamb meat up to 2 months old is considered tender. However, you can only enjoy such meat in early spring. The rest of the time, you should pay attention to the meat of young lambs up to one year old. This meat is distinguished by a red tint and white, elastic fat. The meat of older animals, which differs more dark color, yellow fat, toughness and stringiness, not very suitable for cooking barbecue. Don't forget to smell the lamb meat when choosing. Good fresh meat has a sweetish, pleasant smell. Any unpleasant odor, and even more so the smell of stale meat and fat, will tell you that it is better to refuse such a purchase. Don't forget about the specific smell of lamb fat. If you are not a big fan of this flavor, try to choose a leaner part of the carcass or trim off excess fat with a knife.
2. For lamb shashlik, coals made from cherry, linden or birch firewood are best suited. You can buy ready-made coals in the store or burn them yourself in a separate fire. Whatever coals you use, be sure to get them completely hot before you start browning the meat. Correctly hot coals burn evenly over their entire surface with an even reddish heat and are only lightly covered with a thin layer of white ash. Under no circumstances should you start grilling shish kebab until all the open flames have gone out! If an open flame flares up during frying, extinguish it by sprinkling with a small amount of 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 fry evenly, create an appetizing crust over the entire surface of the kebab pieces and prevent your kebab from burning. If, contrary to expectation, the meat begins to burn in some places or has dried out too much, simply grease the damaged areas with a small amount of marinade or sauce. Regularly sprinkling grilled kebab with marinade or dry wine will definitely protect your dish from drying out, keep the meat tender and juicy inside, and also prevent the appearance of open languages flames on your coals.
4. Let's try to cook the simplest lamb kebab. One kilogram of lamb back meat 
chop into pieces 4 by 4 cm. Cut four large onions into thin rings, sprinkle with 1 teaspoon of coarse salt and lightly crush with your fingers until the juice appears. Place the pieces of meat in a bowl for marinating, add the prepared onion, 1 teaspoon of black pepper, 1 teaspoon of coriander seeds or 2 tbsp. spoons of finely chopped green cilantro. Mix everything thoroughly, sprinkle with the juice of ½ lemon, mix again and carefully remember with your hands, trying to distribute the lemon and onion juice as evenly as possible throughout the meat. Press your kebab down on top with a small weight, for example, a plate with a jar of water placed on it, and leave to marinate in a cool place for six hours. Place the well-marinated kebab on skewers, alternating pieces of meat with onion slices, and fry over coals for 20 minutes until cooked.
5. It’s no more difficult to prepare a delicious Karski-style kebab. Chop one kilogram of lamb into portions. 150 gr. Cut the tail fat into thin slices. Place the meat and lard in a marinating bowl, add 3 finely chopped onions, 1 tbsp. a spoonful of green cilantro, 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 - 8 hours. Thread the finished pieces of meat onto skewers, alternating with slices of fat tail, and fry over coals until cooked. Serve with hot sauce and fresh vegetables.
6. Kebab marinated with yogurt turns out very tender and juicy. Cut two kilograms of lamb into portions and place in a bowl for marinating. Add 4 onions, cut into slices, 1 teaspoon of coarse salt and mash thoroughly with your hands until the onion releases juice. Add 50 grams to the meat and onions. finely chopped mint and basil and 1 teaspoon of black pepper. Mix everything thoroughly, then add 200 ml. natural yogurt and 100 ml. dry white wine. Stir again and leave to marinate in a cool place for 6 - 8 hours. Thread pieces of meat onto skewers, alternating with onion slices, and fry over coals until cooked.
7. Shish kebab from lamb loin. Chop one kilogram of loin into portions so that each piece contains a rib. In a mortar or blender, grind 2 cloves of garlic, 2 sprigs of rosemary and salt to taste. Place the meat in a marinating bowl, add garlic and rosemary paste and 5 tbsp. spoons unrefined olive oil. Mix everything thoroughly, place a small weight and leave in a cool place for 12 hours to marinate. Do not add any acids to your marinade! Good unrefined olive oil contains enough enzymes to tenderize meat. Thread the finished pieces of meat onto skewers and fry over coals until cooked. But before serving, you can sprinkle your kebab with a small amount of fresh lemon juice and sprinkle with finely chopped herbs. And don’t forget about a glass of good dry wine; oddly enough, white wine goes perfectly with this kebab.
8. Avar-style shish kebab should be prepared only from the meat of young lambs up to two months old. The beauty of this kebab is the amazing combination of tender hot meat with aromatic garlic sauce. Prepare the sauce in advance. Combine five cloves of garlic with 10 almond kernels and grind in a mortar until smooth. Then add 2 tbsp. spoons of fresh wheat bread crumbs and one raw yolk. Mash everything thoroughly and add ½ cup of olive oil little by little, constantly rubbing and stirring. Add the juice of ½ lemon, salt and pepper to taste to the finished sauce, and 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 thread onto skewers, interspersed with slices of fresh onion. Fry over coals until cooked, remove from the skewer onto a plate, pour over the pre-prepared sauce and serve immediately.
9. Original Georgian recipe Lamb kebab involves the use of not only meat, but also offal (liver, kidneys, lung). This allows you to convey to your kebab the fullness of the taste and aroma of lamb. For 800 gr. take 200 - 300 grams of meat. any offal. Chop the meat and offal into portions and place in a bowl for marinating. Add five onions cut into slices, one finely chopped hot peppers without seeds, 50 gr. finely chopped parsley and cilantro, juice of ½ lemon, salt to taste. Mix everything thoroughly and leave to marinate for 6 hours in a cool place. Then thread the pieces of meat onto skewers, alternating them with pieces of offal, onion and tomato slices. Fry over coals until cooked. Serve with tkemali sauce and plenty of fresh herbs.
10. If you were unable to get young lamb meat, this is not a reason to deny yourself lamb kebab. Try minced lamb kebab with eggplant. Pass one kilogram of lamb through a meat grinder, adding 150 g. fat tail fat. Add salt and pepper to taste and knead your minced meat thoroughly. Cut five medium eggplants into slices 3 - 4 cm thick, sprinkle with salt, wait until the eggplants release their bitter juice, and then rinse cold water and drain. Thread the eggplant slices onto skewers, alternating them with pieces of minced meat equal in thickness and diameter. Sprinkle the strung kebab with finely chopped onions and cilantro. Fry over coals until cooked. Serve with hot sauce and fresh vegetables.
Even more proven and new ones original recipes You can always find lamb kebab on the pages of Culinary Eden. We will be happy to teach you how to cook lamb kebab.
Zhalnin Dmitry
Shish kebab is not just a tasty, aromatic and truly “folk” dish, without which not a single picnic is complete from spring to late autumn inclusive (and some enthusiasts do not refuse it in winter). Shish kebab is, perhaps, one of the few methods of cooking meat that can reconcile the preferences of adherents of tasty and adherents of healthy food. This applies, of course, only to kebab prepared according to all laws, in other words, “proper” kebab. And many experts consider only lamb kebab to be correct.
If you believe professionals and simply experienced meat eaters, it is lamb that has the necessary softness, suitable density and degree of fat content necessary for optimal results. Therefore, kebab made from it turns out tastier and more aromatic than from any other raw material. However, even the most quality product can be ruined by improper preparation. And then instead of juicy and appetizing fried meat there is a risk of getting only a tough snack and complete disappointment in addition. So it is better to prevent possible failure by following simple recommendations.
Rules for preparing lamb shish kebab
- Choice of meat. The basic principle is: the younger the ram that donates its flesh to your table, the better. An almost unattainable option far from the Caucasus: lamb aged 2 months or younger. More realistic: a yearling lamb. More mature animals tend to become wiry, which inevitably affects the quality of the meat. As for cutting, the choice of a specific part of the carcass depends largely on taste preferences the cook and his guests. The spine area, hind leg fillet and especially the neck are suitable. Before purchasing, smell the meat and make sure it does not give off the unpleasant smell of stale lamb fat.
- Type of coals. Kebab makers recommend frying lamb over cherry, birch or linden wood. There is no fundamental difference whether you buy them in a store or char them yourself. The main thing is that each coal is completely hot, and by the time the meat starts frying, the fire on them has already gone out.
- Rotate the skewers while roasting, exposing the meat evenly to heat. Do not forget to regularly spray the kebab with dry wine, sauce or marinade, especially burnt pieces.
- A marinade, even the most complex in composition, should not contain vinegar, even wine or balsamic. Otherwise, a “rubbery” texture of the meat is almost inevitable. If you want to fry vegetables, do it separately from the kebab, because their cooking speed is different.
Recipes for marinades for lamb shish kebab
When we're talking about When it comes to fresh, fresh meat, the main rule for its preparation applies: the less, the better. Both in terms of the composition of the marinade, and in terms of the time of its action. We present the recipes in order of increasing “strength” and invite you to choose one of them yourself, depending on the properties of the lamb. The quantities of all ingredients are based on 2-2.5 kg of raw meat.
- Cut 5-6 large onions (white or red) into rings, add salt, and lightly mash with your hands to release the juice.
- Grind 4 large onions in a blender or meat grinder, add 100 ml of olive (or sunflower) oil.
Stir in glass warm water 3 tablespoons of liquid honey and a teaspoon of ground black or a mixture of peppers. - Cut 3 medium-sized ripe lemons with zest, mix with fresh mint and/or dried aromatic herbs.
- Make a paste of 4 cloves of garlic, 4 sprigs of rosemary, 10 tablespoons of extra virgin olive oil, season with a pinch of ground nutmeg.
- Peel 1.5 kg of juicy tomatoes and mash them into a puree. Add two chopped onions and a head of garlic, mix everything.
- Combine fat tail lard (approximately 150-200 g) with finely chopped onion (one medium-sized head), pour in 50 ml of cognac and the juice of half a lemon, stir.
- Mix 2 glasses of dry white wine and 4 full tablespoons of adjika (its spiciness is to taste). Add chopped onion, head of garlic, ground pepper.
- 5 tablespoons of pomegranate juice or sauce, 3 tablespoons of mustard and vegetable oil, 1 lemon without peel, a bunch of cilantro, half a small head of garlic. Grind the solid ingredients and mix with the liquid ones in random order.
- The composition is identical to that indicated in the previous paragraph, with the exception of pomegranate juice, which is replaced with the same amount of soy sauce.
- The most radical method is to cut into pieces or puree 1 kiwi fruit.
When the main composition of the marinade according to one of the above recipes is ready, distribute it evenly over the meat, cut into small pieces of equal size. Place the marinated lamb in a container of suitable size - such that the barbecue preparation does not have to be compacted tightly, and there is free space above it. Any metal (especially aluminum and cast iron) utensils are not suitable for these purposes; under the influence of an aggressive marinade they can oxidize. Use a large ceramic, glass, plastic salad bowl or enamel saucepan.
Pour the marinated meat with carbonated mineral water, yogurt, kefir, half-diluted dry wine, cherry or tomato juice or even strong tea leaves. Choose the liquid based on personal taste and the toughness of the meat, as long as it completely covers it in the bowl. Cover with a lid or flat plate, press down with a small weight and place in the refrigerator (a balcony or other cool place will also work).
The marinating time for lamb varies from 12 hours (for soft meat and light marinades based on oil and dairy products) up to 6 (onion, lemon marinade) and even a couple of hours (spicy marinades with adjika and mustard). A special situation with kiwi marinade: due to the extremely high intensity of fruit acids, it is not recommended to leave meat in it for longer than 30, maximum 60 minutes. Afterwards, the kebab becomes too loose and sometimes does not even stick to the skewers.
Salt the meat only after marinating, just before frying. The reason for this recommendation is the same as the warning against using vinegar: salt helps remove intercellular fluid, which makes the kebab dry and tough. Wipe off the thick marinade paper napkin and thread the pieces of meat onto skewers, interspersed with thin onion rings. Spray the top with liquid marinade or white wine.
Well-marinated lamb becomes elastic and emits a subtle, slightly spicy aroma, the notes of which depend on the spices used. It can be cooked not only on a spit, but also on the grill, in the oven and even in a frying pan. But tender meat roasted over coals tastes best thanks to the spicy woody smoke and golden brown crust.
