Lamb kebab: the most delicious marinade for lamb to keep the meat soft. How to quickly prepare marinade for lamb shish kebab

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

1. 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.
   
2. 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.
   
3. 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.
   
4. 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.
   

As you can see, the marinade is not the only one, but only one of many parameters that determine the success of cooking barbecue. However, it can save the situation if the original product turned out to be not the best best quality. In addition, the marinade protects the meat from burning and drying out, and at the same time promotes the digestion process. In general, you can and should marinate lamb. The only question is how.

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.

1. Cut 5-6 large onions (white or red) into rings, add salt, and lightly mash with your hands to release the juice.
   
2. 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.
   
3. Cut 3 medium-sized ripe lemons with zest, mix with fresh mint and/or dried aromatic herbs.
   
4. Make a paste of 4 cloves garlic, 4 sprigs rosemary, 10 tablespoons olive oil first pressing, season with a pinch of ground nutmeg.
   
5. Peel 1.5 kg of juicy tomatoes and mash them into a puree. Add two chopped onions and a head of garlic, mix everything.
   
6. 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.
   
7. 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.
   
8. 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.
   
9. 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.
   
10. The most radical method is to cut into pieces or puree 1 kiwi fruit.
    

Lamb marinating process
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 water 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.

Greetings to all. Let's continue the topic of lamb kebabs. Why not, the taste of lamb kebab is loved and recognizable, it cannot be confused with another type of meat. It has its own persistent taste, aroma and juiciness of properly cooked meat.

Delicious kebab is obtained if all preparations are made without haste and fuss. This is a whole ritual, preparing meat, products for marinade and actually marinating the lamb meat itself. This was discussed in the previous article, take a look and I hope the selection of recipes there will be useful to you.

I want to touch classic methods preparing this divine dish. After all, kebab can hardly be called just a snack; it is an independent dish. Warm days are getting closer and nothing should stop you from spending time on fresh air and fry the meat on coals.

Lamb shish kebab classic Caucasian recipe

This recipe makes the kebab melt in your mouth. A real Caucasian kebab does not tolerate frozen meat, and it must also be a young lamb. I’ll also tell you a recipe for an amazingly delicious homemade sauce for meat. Everything is done very simply, and the taste is incomparable.

Ingredients:

• Lamb – 1 kg
• Red onion – 1 piece
• Onion - 1 piece
• Rosemary - sprig
• Olive oil - 2 tbsp. lie
• Zira - 1 tsp.
• Cilantro - 1 tsp.
• Salt - to taste

For the sauce:

• Tomato paste - 100 g
• Garlic - 4 cloves
• Dill - bunch
• Fresh cilantro - a bunch

Preparation:

Cut the meat into medium-sized pieces, removing veins and films

Cut the red onion into small pieces and grind in a blender, then drain the onion juice through a sieve. We don't need onion pieces in the meat; they will burn when fried. Add a sprig of rosemary and olive oil to the onion juice

Rosemary will add an incredible aroma to kebab due to the oils it contains.

Pour the onion mixture into a bowl, season with dried cumin and cilantro, and rub them in your hands. Mix well, add a little water, about half a glass

Cut the onion into large half rings, place in a container with the meat, stir again, cover with cling film. Refrigerate for at least 6 hours to marinate.

Never put barbecue meat under a press, it will squeeze out all the liquid and the kebab will lose its juiciness.

It's time to prepare the sauce; store-bought may be good, but homemade, made with your own hands, will be many times tastier. Peel the garlic cloves and chop on a cutting board along with the herbs until a soft paste forms; add some salt while cutting, so it won’t scatter all over the table.

Place the tomato paste in a bowl and dilute with a little water. Place the chopped herbs and garlic in a bowl with the pasta and mix. For pronounced sourness, you can squeeze lemon or lime into the sauce; this is not for everybody. Taste for salt, adjust if necessary

Mix the sauce until smooth; it will have the consistency of sour cream.

The initial preparations are all done, now thread the pieces onto skewers and send to the grill

Grill the shish kebab quickly, about 15 minutes and you’re done. Serve hot with fresh herbs and pita bread. Bon appetite!

Lamb kebab classic recipe with vinegar

Lamb meat is quite tough, but with proper marinating you can fix this. The vinegar in the marinade will help soften the fibers of the lamb meat. The kebab will turn out tender, aromatic and incredibly tasty.

Ingredients:

• Lamb – 1.5 kg
• Onions - 2-3 pcs.
• Adjika - 1/2 tsp.
• Barbecue seasoning – 20 g
• Basil - 1 bunch
• Lemon - 1 pc.
• Vinegar 9% - 2 tbsp. lie

Preparation:

It’s more convenient to prepare everything before starting cooking so that it’s at hand.

Try to buy lamb with white fat, perhaps a little milky in color, this guarantees that the animal is young and there will be no pronounced smell of lamb, which many people do not like.

Cut the lamb into medium-sized pieces, but do not trim off all the fat. Cut the greens larger; they will need to be removed before frying. Chop the onion too, the size of the cut is not important, squeeze it to release the juice and send it to the meat

Add adjika, then spices, salt. Add vinegar to a bowl and squeeze the juice of one lemon onto the meat. Mix thoroughly. Cover the dish and put it in the refrigerator, preferably for 12 hours.

This shish kebab can be fried either on grates or on skewers. For it to be ready, 10-12 minutes are enough; if you have doubts about its readiness, you can simmer it on warm coals for a couple of minutes extra. Bon appetite!

Classic recipe for lamb shish kebab with cognac

Lamb meat has a specific smell that not everyone likes. This can be easily corrected by marinating the meat in cognac with aromatic herbs.

Ingredients:

• Lamb – 1.5 kg
• Fat tail fat - 300 g
• Onions – 4 pcs.
• Cilantro - bunch
• Parsley - bunch
• Cognac – 50 g
• Wine vinegar - 1 tbsp. lie
• Vegetable oil - 3 tbsp. lie
• Salt - 1 tbsp. lie
• Ground allspice - 1 tsp.

Preparation:

Rinse the meat and dry it. Cut into portions of the desired size and place in a bowl. The lard must be cut into thin slices and placed in a bowl with the meat.

Next, prepare the marinade: chop the onion and herbs in a blender, add vinegar, vegetable oil, add allspice and salt, mix. Send the mixture into the bowl with the meat, mix everything very thoroughly. Cover the bowl and refrigerate for 4-5 hours to marinate.

The longer the meat is in the marinade, the better.

Thread the meat onto skewers alternating with pieces of lard and fry on the grill until cooked. Prepare the sauce and fresh herbs for the shish kebab. Bon appetite!

Lamb kebab classic recipe with white wine

Marinating meat in dry white wine gives it a special piquancy. True gourmets will definitely appreciate this recipe. The acids contained in wine soften the fibers of meat well, making it soft, but at the same time maintaining juiciness. It’s worth a try and you will undoubtedly love this kebab.

Ingredients:

• Lamb – 1.5 kg
• Onion - 600 g
• Dry white wine – 400 ml
• Zira - 1 tsp.
• Rosemary - 1 tsp.
• Coriander - 1 tsp.
• Ground black pepper - to taste
• Salt - to taste

Preparation:

Prepare all the necessary ingredients, wash and dry the lamb

Remove tendons and membranes from the meat, this is very important. Cut into walnut-sized portions

You should not chop pieces of meat, as when frying they will shrink in size and may become dry.

Transfer the meat to a deep bowl. Cut the onion into rings and add to the meat

Add spices, salt and mix everything, trying to rub each piece with seasonings.

Try to crush the onion so that it releases juice.

Pour wine into the kebab, stir, put in the refrigerator, preferably overnight for marinating

Place the meat on skewers and place on the grill

Grill the shish kebab on burnt coals, turning the skewers periodically. Bon appetite!

Classic recipe for lamb shish kebab in the oven

Do you think barbecue at home is not comparable to grilled in nature? It’s very in vain, I will try to tell you about all the subtleties that will help you achieve the desired result. I have kept a few secrets, more on them in the recipe below.

Ingredients:

• Lamb – 1 kg
• Rosemary - sprig
• Garlic - 3 cloves
• Sour apple - half
• Lemon - 1 pc.
• Vegetable oil
• Chili pepper - 1 pc.
• Red onion - 1 pc.
• Dill - small bunch

Preparation:

Cut the lamb into small pieces and place in a deep bowl.

Chop a sprig of rosemary for the meat, chop the garlic into smaller pieces, and place in a bowl. Cut the chili pepper into slices, it will add some spice. Salt and pepper to taste

Grate half a green sour apple into a bowl with the lamb on a medium grater, this will be quite enough

Pour in vegetable oil, mix well, leave to marinate for an hour. At this time, you can already turn on the oven to heat up, set the temperature to 230-250 degrees

Once the time is up, thread the meat onto bamboo skewers. Cover a baking sheet with parchment and lay out the skewers with lamb, and sprinkle a little vegetable oil on top. Place in a preheated oven to bake.

While the kebab is baking in the oven, marinate the onions. Cut the red onion into half rings, chop a little dill into the onion, add a pinch of sugar and salt. Squeeze lemon juice into a bowl with the onions, mix, set aside to marinate

The kebab is fried, transfer the skewers to a plate

Shish kebab from the oven does not have a pronounced smoky aroma. Here's the secret on how to fix it, arm yourself gas burner and char the kebab, voila, the smoky aroma is amazing. Serve the kebab hot with pickled onions and fresh herbs. Bon appetite!

Lamb ribs shashlik according to a classic recipe

Lamb ribs are incredibly tasty and juicy when prepared according to this recipe. The marinade is simple, but it’s just what you need, nothing extra. Take note of the recipe and you won’t regret it.

Ingredients:

• Lamb ribs – 1 kg
• Lemon - 1 pc.
• Vegetable oil - 50 g
• Coriander - 1/2 teaspoon
• Greens - to taste
• Salt - to taste
• Pepper - to taste

Preparation:

First of all, squeeze lemon juice for the marinade.

Wash the ribs, dry them, cut into portions

Unlike other types of lamb meat, it is better to wash it in warm water.

chop the greens, but do not finely chop them. Any greens can be, dill, parsley, basil or cilantro

TO lemon juice pour in vegetable oil and add spices

Pour the marinade over the ribs and mix well. Cover the bowl and place in the refrigerator on the middle shelf to marinate for 5-6 hours or more.

Place the ribs on skewers and fry over hot coals until cooked. Bon appetite!

Classic recipe for lamb shish kebab with mayonnaise

Long-term marinating of lamb meat is a necessary measure. There are many marinades in taste and color, as they say. I offer you a version of mayonnaise marinade. Juicy, tender meat will delight you with its wonderful aroma and taste.

Ingredients:

• Lamb – 1 kg
• Mayonnaise – 400 ml
• Lemon - 1-2 pcs
• Garlic - 5 cloves
• Ground black allspice - to taste
• Salt - to taste

Preparation:

Rinse the lemon with water, dry it, and grate the zest from it on a fine grater. Place in a saucer and set aside for now.

Using a juicer, squeeze the juice from one lemon. At the same time, peel the garlic cloves and pass them through a press

Rinse the lamb pulp warm water, cut into portions, do not forget to remove films and tendons when cutting

Let's make the marinade. Place mayonnaise in a bowl and mix it with lemon zest and juice. Add chopped garlic, salt, freshly ground allspice

Pour the marinade over the meat, stir, cover the bowl with the lamb with cling film or a lid, and put it in the refrigerator to marinate for 10 hours.

Thread the marinated meat onto skewers and fry over hot coals. Lamb shish kebab should be eaten hot; prepare fresh vegetables and herbs for it. Bon appetite!

Video recipe for classic lamb shish kebab from Stalik

Stalik Khankishiev is a well-known chef. He has a personal YouTube channel. I found an amazing recipe on his blog classic kebab from lamb, I share with you. Take a look and you won’t regret it, his presentation of the recipe is very simple and interesting. And the kebab is amazing, juicy and tasty.

Bon appetit!

Lamb shish kebab is a dish you can’t pass up. It is much more flavorful than kebabs made from other types of meat, which makes it unique. With proper preparation and marinating of meat, lamb will be tender and juicy.

I tried to find a selection for you interesting ways and marinades for lamb kebab. Take note of my recipes and prepare for the barbecue season correctly. Have a delicious barbecue, friends!

Shish kebab is a national Georgian dish, and there it is usually prepared from lamb. If you decide to support this tradition, you will do very right choice. Lamb is easier to digest than pork and beef. In addition, this meat contains many vitamins that are preserved after heat treatment.

Shish kebab “dietary”

This unique dish is both a shish kebab and a side dish for it. Cut a kilogram of lamb into pieces, season with salt, sugar and pepper, add 0.5 kg of onion, cut into medium rings. Pour 50 ml of dry wine into the bowl with meat and onions, mix everything and press down, put in the refrigerator. After half an hour, you can start frying, after threading pieces of meat mixed with onion rings onto skewers.

On other skewers you should string any vegetables cut into pieces - potatoes, beets, carrots, zucchini, tomatoes. Vegetable shish kebab should be grilled in the same way as meat shish kebab – on coals. Serve it all together, your guests will lick their fingers!

The simplest lamb shish kebab

Wash 500 g of lamb pulp, chop, place in a saucepan, sprinkle with salt and ground black pepper to taste. Add 2 onions, cut into rings, season with 1 tablespoon of vinegar and the juice of 1 lemon. Now mix all the ingredients well and put the pan in the refrigerator for 2-3 hours. That's it, you can fry! Simple, affordable and very tasty.

Lamb shish kebab in cognac

Wash a kilogram of lamb, dry it and cut into small cubes. Add 2 onions cut into rings, one bunch of chopped green onions and any greens. Add salt, sprinkle with ground black pepper, mix and leave to soak overnight in a cold place. Before threading onto skewers, if possible, shake off pieces of meat from greens. Fry on extreme heat from hot coals for 3-4 minutes, then remove the skewers from the heat, pour cognac over the meat (you will need about 50 ml) and bring to readiness on the grill. Serve with fresh tomatoes and pickled onions.

Lamb shashlik “Minutka” with egg

Take a kilogram of young lamb, cut into small pieces, add salt and pepper, and mix. If you don’t have the time or patience to wait, you can fry right away! Mix with the meat, string pieces of peeled and salted zucchini of the same size. Fry over hot coals until half cooked, then remove from heat and brush each piece with beaten egg. After that, cook on coals until ready. This kebab is ideally served with young potatoes baked in coals and green salad leaves.

Shashlyk in Russian kvass marinade

Wash a kilogram of lamb, cut off fat and membranes, cut into portions. Add 200 g of onion, cut into thick rings, salt and pepper, add half a teaspoon of sugar. Now you need to pour 50 g of kvass over the future kebab and press down with pressure for 3-4 hours. After this, you can string it on skewers and fry (without onions).

Spicy kebab

Cut one and a half kilograms of lamb into small cubes. Add finely chopped onion and chopped parsley. Add salt, season with pepper, lightly sprinkle with 3% vinegar, stir, cover and leave to marinate for 5-6 hours. Thread pieces of meat onto skewers mixed with onions, fry over hot coals, after greasing each piece with melted lamb lard. Garnish the finished kebab with chopped tomato and pour tkemali sauce over it.

Stalik Khankishiev’s recipes, no matter what he writes about, never cease to amaze. And in the case of “Shashlik. Waterproof Book,” you begin to be surprised even before you even open the book - it is truly waterproof, with thick laminated pages to accompany you in any weather. How to marinate pork kebab? What marinade for lamb shish kebab will best highlight the taste of the meat? How to cook shish kebab so that it is fried and not burnt? Here are two shish kebab recipes from the most affordable cuts of meat - lamb loin and pork neck.

You will need:

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

1. Take the lamb loin. If you cut the loin between the ribs up to the spine, and cut through the spine with a precise blow, you will get wonderful pieces - they are called a lamb cutlet. Their thickness should be approximately 1.5 cm.
2. Use seasonings: ground coriander, ground black pepper and just a little cumin. Mix everything with a spoon or two of good vegetable oil, add required amount coarse (!) salt and coat the pieces of meat on all sides.
3. Leave the meat for 2 hours in a cool place so that the oil and the aromas of the spices permeate it.
4. Do not cook in a wire mesh, it is better to cook on skewers. Thread the pieces of loin onto the skewer intentionally past the center of gravity. If you want to fry the meat on the sides, you can take another thin skewer and place it under the rib.
5. Let the ribs, covered in fat, hang with their fat down toward the coals most of the time. Let the fat melt out, drip into the coals, smoke, smoke the meat and make it incredibly tasty. There should be cracklings left from the fat.
6. In addition to traditional greens, you can serve shish kebab with sweet onions sprinkled with sour sumac.

About lamb loin
Along the back, at the top of the ribs, on the outside, where the ribs meet the spine, the sheep has a long, rounded muscle that is perfect for grilling. But the sheep must be cut correctly. Typically, the front half of the carcass is cut in half along the spine, and then cut with a knife between the ribs and cut accordingly to the width of one rib. Depending on the size of the slaughtered cattle, the thickness of a piece of meat in this place will be from 1 to 2 cm. But you can simply cut out this entire muscle in one piece 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 the clear, almost colorless juice through a fine sieve or muslin.
2. Set the pulp, seeds and skin aside and add freshly squeezed tomato juice add an equal volume of soy sauce, starch, paprika, honey, salt and a little sesame oil.
3. Mix the marinade thoroughly, heat it until it thickens, cool and dip fairly coarsely chopped meat into it.
4. Separately, cut hot peppers, leeks, and garlic into small cubes. A couple of hours after the start of marinating, thread the meat onto 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 onto it with a brush. Watch the skewers carefully, because such a marinade is prone to burning.
6. You can serve rice vodka with this kebab.

What meat do you most often make barbecue from? Most likely made from pork or chicken. However, in the homeland of this wonderful dish, lamb kebab is especially popular. The taste and aroma of this dish may seem slightly unusual to our compatriots, but you will surely love lamb kebab if you learn how to cook it correctly. The main thing here is to marinate the meat well, but first prepare the most suitable marinade for lamb kebab. Several recipes can be offered, but in addition to them, we advise you to study the recommendations of experienced chefs on choosing and marinating lamb at home.

In order for the lamb kebab to turn out juicy, soft and aromatic, you need to choose the right meat, marinate it correctly and fry it correctly. The culinary tips collected in this material will help you cope with the task.

• For barbecue, it is better to choose lamb meat, fresh, not frozen. Old lamb will be tough, and its smell may not be to everyone's taste. Frozen meat becomes less juicy after thawing, and the kebab from it turns out dry.
• How long to marinate? Depends on the age of the animal to which the meat belonged and the composition of the marinade. Lamb meat is marinated from 1 hour to 4 hours, old lamb needs to be marinated much longer - from 6 to 8 hours.
• Do not use aluminum cookware to marinate meat.
• Cut the meat into pieces about 4-5 cm.
• When threading lamb onto a skewer, do not press the pieces too tightly together.
• Be sure to turn the skewers frequently while grilling lamb skewers and spray the meat with water or marinade.

Lamb kebab served with spicy tomato sauce, spicy vinegar, pickled onions, fresh vegetables. It is advisable to generously sprinkle the finished kebab with fresh chopped herbs.

Marinade for lamb shish kebab with kiwi

What do you need:

• lamb – 1 kg;
• onion – 0.25 kg;
• kiwi – 1 pc.;
• lemon – 0.5 pcs.;
• orange – 0.5 pcs.;
• vegetable oil – 20 ml;
• aromatic herbs, ground black pepper, salt - to your taste.

How to cook:

1. Prepare the meat (it needs to be washed, blotted with a napkin and cut into 5 cm pieces).
2. Grind the onion using a blender or meat grinder.
3. Do the same with kiwi.
4. Mix kiwi puree with onion.
5. Squeeze the juice from citrus fruits, add onions and kiwi to the hubris.
6. Add aromatic herbs and hot spices to the marinade and stir.
7. Place the meat in the marinade and mix with your hands.

After just an hour, the lamb can be salted, skewered and fried. You should not keep it in the kiwi marinade for more than two hours, otherwise the meat will soften greatly and turn into a mass reminiscent of stew.

Marinade for lamb with vinegar and onions

What do you need:

• lamb meat – 1.5 kg;
• onion – 0.5 kg;
• table vinegar – 100 ml;
• vegetable oil – 20 ml;
• a mixture of peppers, coriander, dried herbs, salt - to your taste;
• water - as much as needed to cover the meat.

How to cook:

1. Wash, dry and cut the meat.
2. Mix herbs and spices and rub the meat pieces with it.
3. Cut the onion into large rings, lightly crush it with your hands and mix with the lamb.
4. Dilute the vinegar with water (about half), adding oil, pour over the meat, and stir.
5. Add water as needed.

You need to marinate lamb for shish kebab in vinegar and onions for 3-6 hours, if you used lamb meat, the time will be minimal. The container with meat should be kept in the refrigerator at this time.

Marinade for lamb shish kebab with mayonnaise

What do you need:

• Young lamb meat – 1.5 kg;
• mayonnaise – 0.150;
• mustard – 3 tsp;
• onion – 0.2 kg;
• ground dried paprika – 1 tsp;
• sugar – 1 tsp;
• thyme – 1 tsp;
• dried cilantro – 1 tsp;
• salt - to your taste.

How to cook:

1. Mix three teaspoons of mustard with sugar, salt, and seasonings.
2. Pour in mayonnaise, stir well.
3. Cut the onion into thin half rings and mix with the sauce.
4. Immerse the pieces of meat prepared for barbecue into the sauce and mix with your hands.

Marinate for 3 to 5 hours. If desired, you can leave it overnight.

Marinade for lamb in mineral water with kvass

What do you need:

• lamb – 1.5 kg;
• carbonated mineral water – 0.4 l;
• tomatoes – 0.3 kg;
• bread kvass – 100 ml;
• lemon – 0.5 pcs.;
• salt, seasonings - to your taste.

How to cook:

1. Cut the washed and towel-dried lamb into 5 cm pieces. Sprinkle it with seasonings and stir. It is better to add salt shortly before frying the kebab so that it does not draw out the juice from the lamb.
2. Place the meat in a bowl, top with thinly sliced ​​tomatoes and lemon.
3. Mix mineral water with kvass, pour over meat

Place the bowl of lamb in the refrigerator overnight—you need to marinate it in mineral water for at least 6 hours, preferably 8 hours.

Wine marinade for lamb shish kebab

What do you need:

• lamb meat – 1.5 kg;
• soy sauce – 80 ml;
• red dry wine– 150 ml;
• onions – 0.3 kg;
• lemon – 0.5 pcs.;
• garlic – 1 clove;
• sugar - a pinch;
• spices - to your taste.

How to cook:

1. Finely chop a clove of garlic with a knife and mix with spices.
2. Sprinkle this mixture over the lamb pieces and stir.
3. Finely chop the onion, squeeze the juice of half a lemon, add soy sauce and wine, stir.
4. Pour the resulting marinade over the lamb and put it in the refrigerator.

Marinate lamb in wine for 3-4 hours. This lamb marinade recipe can be called traditional.

Any of the marinade recipes collected in this material can also be used to fry lamb ribs on the grill or on the grill. In this case, the marinating time is increased by about an hour or two.