Lamb kebab is a quick and easy marinade. Lamb shish kebab - cooking recipes

Lovers of this meat will say with great confidence that the only real kebab is the one made exclusively from lamb. And of course, no matter how surprising it may be, 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 dish.

Few people know how to properly prepare this dish. Since most people make this dish from pork, or... And this, I would say, is “in vain.” After all, lamb kebab, the marinade of which includes completely different ingredients, just like in the marinade, turns out to be very aromatic, tender, tasty and very juicy. Try it and see for yourself.

In today’s article I will tell you how to prepare the most delicious marinades for lamb shish kebab so that the meat is soft enough.

Ingredients:

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

Cooking method:

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

Now peel the onion and cut it into rings. Wash the greens and tear them into small pieces. Add all this to the meat and mix thoroughly with your hands, so that all the ingredients release juice. Then 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 pcs
cilantro - 1 bunch
onion - 1 piece
lemon - 1/3 pcs
garlic - 1 clove
tomato - 1 pc.
vegetable oil - 50 g
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 along 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 out the lemon juice there, then cut it into small pieces and add, salt and pepper to taste, pour in mineral water and mix thoroughly with your hands.

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

Delicious kefir marinade for lamb - a simple recipe with photos

Ingredients:

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

Cooking method:

Rinse the meat thoroughly in running water, then cut into medium pieces.

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

All that remains is 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 pcs
garlic - 4-5 cloves
cilantro - 1/2 bunch
1/2 red chili pepper
lemon - 50 gr
vegetable oil - 50 ml
sweet paprika, turmeric, ground coriander, ground cumin - to taste
salt and ground black pepper - to taste.

Cooking method:

Peel the onion, cut into half rings and place in a deep bowl. Add garlic chopped into thin slices and chopped red chili pepper into rings. Wash the cilantro and tear into pieces.

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

All that remains is to add the pieces of lamb, mix thoroughly, cover with cling film and put in a cool place for two hours.

After which the meat is ready.

How to cook lamb on the grill

Ingredients:

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

Ingredients:

We cut out all the flesh from the leg of lamb, wash it and cut it into medium pieces.

Heat the cumin seeds thoroughly in a frying pan so that everything around them smells.

Wash and chop the mint. Zira must be crushed in a mortar.

Place the lamb in a plastic bag, add cumin and chopped mint, and add yogurt. We tie the bag, shake it and place it in the refrigerator for a day.

A day later, we fry the lamb on the grill; without a bone, the leg will cook quite quickly and therefore there is no 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 for your health!

Method of 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:

Take the meat, wash 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 it over and do the same on the other side.

Place in a preheated oven at 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 kebab in a cauldron from Stalik (video)

To prepare tender and tasty kebab, the most important thing is to choose the right meat and fry it correctly.

Bon appetit!!!

Grilled dishes came to us from the Caucasus. The main thing in them is, of course, the meat. You can use pork, beef and even game, but the best kebab comes from lamb.

Dairy lamb no older than 2 months is best suited for these purposes. The color of the pulp should be bright red.

If the meat has a specific smell or a dark, weathered appearance, it is not suitable for barbecue. It is best to take chilled lamb - frozen kebab will be tough and dry. The meat should feel elastic to the touch, not slippery in any way and without protruding blood.

The ham is the most suitable part for barbecue, however, if the leg is very large, then it is meat from an old sheep. A good option for this dish is a cut from the back around the spine, loin or ribs.

There should not be too much fat: during cooking it will melt and only the veins will remain. When the meat has been selected, the time comes to take care of the marinade, the varieties of which will be discussed below.

Marinade with vinegar

Recipe Ingredients:

Onions – 6 pieces;
Lemon – 3 pieces;
Sugar – 1.5 tablespoons;
Wine vinegar 6% - 2.5 tablespoons;
Refined vegetable oil – 2.5 tablespoons;
Spices and salt - to taste;
Lamb loin – 2.5 – 3 kilograms.

Take the meat and cut it into large pieces. If you come across veins or large layers of fat, it is better to cut them out.

Place it in a deep cauldron. Then start preparing the marinade. Take large onions, peel them and cut them into thick rings so that they can be strung on a skewer along with the meat.

After this, wash the lemons and cut into half rings. Place the chopped products on the meat, add sugar, vinegar, oil, spices and mix the whole mixture well.

You can use almost any seasonings you have on hand: thyme, basil, ground black pepper, and anything else to your taste. Cover the cauldron with a lid and leave for 1.5 - 2 hours at room temperature, then put it in the refrigerator overnight.

Kiwi marinade

This marinade for lamb kebab includes the following components:

Onions – 5 pieces;
Kiwi – 3 pieces;
Refined oil – 2.5 tablespoons;
Salt and spices to taste;
Lemon – 1 piece;
Orange – 1 piece;
Lamb tenderloin – 2 – 2.5 kilograms.

If you come across not very young lamb for barbecue or need to marinate it quickly, kiwi marinade is the most suitable option.

Prepare the meat, place it in a deep pan. Clean existing fruits and vegetables. Grind the onion in a blender, cut the kiwi and orange into small cubes.

Combine the prepared products in a small plate and mix. Thanks to its composition, kiwi quickly breaks down animal proteins and destroys the rigid structure of the fibers.

Therefore, the finished marinade should be mixed with meat and spices 1 – 1.5 hours before cooking. If you keep it in such a marinade, it will lose its taste and will separate into fibers right in your hands.

Marinade with kefir

Ingredients for this recipe:

Onions – 4 pieces;
Kefir – 1 liter;
Salt – 2 teaspoons;
Sugar – 2 teaspoons;
Ground black pepper – a pinch;
Spices to taste;
Young lamb ham – 2.5 – 3 kilograms.

Kefir marinade is perfect for lamb shish kebab, it will add a slight sourness and soften it.

Take the meat, cut off excess fat, film and veins. Divide into large pieces and place in a deep container.

Salt, pepper and add sugar. Peel the onions. Cut it into thick circles and, separating the rings, mix with the prepared meat.

After this, start adding kefir in small portions and thoroughly mix everything together. Stir until the kebab is saturated with kefir.

After this, cover tightly with a lid and place under pressure. Leave for 1 – 1.5 hours at room temperature, after which you can start frying the kebab.

Mineral water marinade

Components:

Highly carbonated mineral water - 300 milliliters;
Onions – 3 pieces;
Pepper, salt, spices - a pinch;
Tomatoes – 3 pieces;
Gray bread - 3 pieces;
Lamb – 2.5 kilograms;
Lemon – 1 piece.

Wash and dry the meat, cut into medium cubes and place in a large bowl. Peel the onion, wash the tomatoes and lemon. Cut everything into large rings.

Place in a bowl and place slices of bread on top. Add seasonings, mix everything well and fill with mineral water. Cover tightly with a lid and leave for 6 - 7 hours.

Soy sauce and wine marinade

Components:

Lamb ribs – 3 kilograms;
Soy sauce – 150 milliliters;
Dry red wine – 100 milliliters;
Salt, spices - to taste;
Onions – 4 pieces;
Garlic – 1 clove;
Sugar – 1 teaspoon;
Lemon – 1 piece.

Wash and place the ribs in a deep pan. Peel the onion and garlic. Wash the lemon.

The onion and lemon should be cut into thick rings. Pass the garlic through a press.

Place the prepared products on the ribs, add salt, sugar and available spices - this could be basil, marjoram, sage. Mix all the contents well, pour in the wine and soy sauce.

Mix the whole mass again. Close the lid and place under pressure. The ribs are marinated for 3 – 4 hours.

Mustard and mayonnaise marinade

Components:

Lamb meat – 3 kilograms;
Homemade mayonnaise – 250 milligrams;
Homemade mustard – 1 tablespoon;
Onions – 3 pieces;
Salt, sugar - 1 teaspoon;
Dried paprika – 0.5 teaspoon;
Thyme – 0.5 teaspoon;
Cilantro - a pinch.

Wash and dry the meat. Cut it into large steaks. Peel the onion, chop it into small cubes until a paste forms.

In a separate container, combine mayonnaise and mustard, add chopped onion and sugar, mix everything well. Rub the steaks with salt and spices. Let them sit for 30-40 minutes.

Then pour in the resulting sauce and mix everything well. Meat with this marinade will be ready for cooking in 2 - 3 hours. Steaks can be grilled on a barbecue grid.

Honey marinade

Components:

Lamb ham – 3 kilograms;
Onions – 2 pieces;
Dried barberry - a pinch;
Fresh basil - a few sprigs;
Salt, sugar - 1 teaspoon;
Corn or sunflower oil – 100 milliliters;
Soy sauce – 100 milliliters;
Garlic – 1 clove.

Take a lamb ham, wash, dry and cut into portion-sized pieces. Place everything in a deep enamel or stainless steel bowl.

Peel the onion and cut it into thick rings. Remove the peel from the garlic and finely chop it with a knife or grate it.

Add salt, sugar and soy sauce, seasonings, vegetable oil and chopped vegetables to the meat. All components must be thoroughly mixed. After 3 - 4 hours you can start frying.

Culinary results

The marinade is the second most important for kebab after meat. Properly marinated and well-chosen meat is a 100% guarantee of excellent taste.

If you need to quickly prepare meat for frying, it is better to use a kiwi or kefir marinade.

If there is no hurry, a marinade with vinegar or mayonnaise with mustard will make your lamb kebab incredibly tender, and a marinade with honey or soy sauce will add specific notes to the taste of your meat.

Spring has come - time for picnics. After a long and cold winter, everyone wants to get out into nature, bask in the sun and, of course, cook delicious kebabs. Now I’ll tell you a few recipes on how to prepare an excellent marinade for lamb kebab.

Lamb kebab is considered to be a classic of skewers. This meat is less fatty and high-calorie than pork, but at the same time soft and juicy. You may already have your favorite marinade recipes, but try something new, for example, with kiwi or tomato juice - variety is great.

In the Caucasus, it is believed that eating lamb brings longevity and good health.

Classic lamb shish kebab recipe

The classic lamb shish kebab recipe is perhaps the simplest. It includes only meat, salt, pepper and onions. What else do you need for a truly delicious barbecue? Nothing extra.

Products:

Lamb – 1 kg

Salt - to taste

Pepper (allspice, ground)

Onions - five to six pcs.

Cut the lamb into portions of 4-5 cm.

2. Salt the lamb to taste. Stir to coat each piece with salt. To better soak the meat in salt, you can pound the meat a little with your palm.

3. Sprinkle the meat with pepper. And mix well again. Leave to sit for 10-15 minutes so that the meat absorbs a little salt and pepper. And then transfer it to a deep container.

4. While the meat is lying. Peel the onion. The onion needs to be chopped so that it gives the maximum amount of juice. To do this, you can finely chop and squeeze it, or use a grater or blender. Add the onion to the container with the meat.

5. Mix meat and onions. Leave to marinate. In a cold place, you need to marinate the meat for 10 hours; in a warm place, this time is reduced to 5 hours.

Marinade for lamb shish kebab with kiwi

Kiwi is an exotic fruit that can now be found in almost every store. And to diversify the dish and add a little piquancy to the taste, we use it in the marinade for lamb kebab.

Kiwi contains a special enzyme that greatly softens the meat. Therefore, the marinating time is significantly reduced.

Products:

Lamb – 1 kg

Kiwi - 1 pc.

Onion - 3 pcs.

Oil (vegetable) - 2 tbsp.

Salt and pepper - to taste

1. First, peel the kiwi and grate it, or grind it in a blender.

2. Cut the onion into rings and add salt well to release the juice.

3. Season the meat with salt and pepper. Add a little salt, since you already salted the onions earlier. Pour in vegetable oil.

4. Place the onion in a bowl with meat and pour in the mashed kiwi.

5. Mix well and let stand for about 40 minutes. If you overdo it, the meat may turn into puree.

6. Fry the marinated kebabs on the grill as usual.

Marinade for lamb shish kebab in Caucasian style with tomato juice

It is difficult to say, of course, which particular marinade is “the most Caucasian”, because in the Caucasus many families have their own recipes, and they are used to it being this way. But this is a very rich and tasty marinade, where tomato juice acts as a tenderizing agent for meat. This juice has a mild taste, and therefore it does not burden the meat with unnecessary flavor, but at the same time makes it more tender. You can buy tomato juice ready-made or make it yourself. Marinade for lamb from tomato juice is very simple and quick to make.

Products:

Lamb loin – 1kg

Lemon - 50 gr.

Onion - 4-5 pcs.

Tomato juice - 1 large glass

Garlic - 4-5 cloves

Cilantro - ½ bunch

Ground coriander

Coriander seeds

Turmeric

Sweet paprika

Chili pepper - ½

Black pepper

Salt - 1-1.5 tbsp

Cut the onion into thin half rings. Place in a deep bowl.

2. Cut the garlic into rings. Add to onion.

3. Cut half a chili pepper into rings and place in a bowl. If you don’t like it spicy, you can do without chili pepper.

4. Tear fresh cilantro into small pieces. Place in a bowl with the onions.

5. Mash the resulting mixture thoroughly. This is necessary so that the onions and garlic release their juices.

6. Salt the resulting mass, add sweet paprika, turmeric, ground coriander and cumin in the amount of one teaspoon.

7. Mash the cumin and coriander grains and add to the bowl.

8. Pour in vegetable oil and tomato juice. Stir until smooth.

Vegetable oil seals the meat so it stays juicy inside

9. Place lamb in the resulting marinade. The marinade should completely cover the pieces. Wrap the bowl with cling film, make a couple of holes for ventilation and leave to marinate for one and a half to two hours in the refrigerator.

The marinade for lamb shish kebab is the most delicious so that the meat is juicy

If you want to make a truly soft, juicy kebab, try marinating it with mineral water. Mineral water perfectly softens meat without changing its color or taste.

Products:

Lamb – 4 kg

Coarse salt

Pepper

Onion - 1-1.5 kg

Mineral water (highly carbonated) - 1.5l

Oregano, basil and paprika - optional

Cut the onion into half rings.

2. Salt the onion. You need a lot of salt, about 4 tbsp. Mash the onion with salt to obtain onion juice.

3. Cut the meat into large pieces 3 cm thick. The meat must first be cut along the grain, and then across.

4. Pour meat and onions into a large container. The salt that is in the onion will be enough, but you need to add freshly ground black pepper. You can also add other spices if you wish, such as oregano, basil and paprika.

5. Stir the meat so that each piece is coated with spices and onions. Leave to marinate overnight at room temperature.

6. A couple of hours before cooking, pour mineral water over the meat.

Lamb kebab with honey and beer

Honey and beer are a great combination for a marinade. Honey will give the lamb a bittersweet note, and beer will perfectly tenderize the meat. Instead of beer, you can use mineral water, but this will be a completely different recipe.

Products:

Lamb - 1.5-2 kg.

Onion - 4 pcs.

Pepper

Coriander

Honey - 1 tbsp.

Bay leaf

Dark beer - 250 ml.

Cut up the lamb. Remove all bones. Trim off excess fat. You cannot cut out all the fat, because... it gives the meat flavor.

2. First cut the meat along the grain, and then across it into pieces of three to five centimeters.

3. Finely chop the onion into half rings. You can also use a blender and just make onion juice. Salt the onion

There is never too much onion. It gives all the flavor to the meat.

4. Salt the onion. And put it into the meat, while pressing it with your hands to squeeze out the juice. If you chop the onion in a blender, then simply add salt to the juice.

5. Add spices. Coriander - a pinch, cumin - two pinches, black pepper - two pinches. Don't be afraid of cumin, it adds an unusual flavor to meat. Break a couple of bay leaves with your hands, they will add flavor to the meat, and all your neighbors will salivate from the smell. Add honey. Pour in half a bottle of beer. And mix thoroughly.

6. Place the lamb under pressure. The marinating time depends on what part of the lamb was used. If it’s a loin, then 2-3 hours will be enough, and if it’s a leg, then more than 12 hours. Marinate at room temperature, but not under the sun.

Lamb shashlik from Stalik Khankishiev

Shashlik and Stalik Khankishiev - these words are difficult to imagine without each other, the TV presenter is such a recognized expert. Of course, we’ll give him the floor to tell us his proven recipe.

As I already wrote in the first recipe about, this is probably the most delicious kebab of all the kebab, especially if it is cooked correctly. Some say that you should only take meat from the ribs, others say only the flesh.

In the last article I showed a recipe for lamb ham. In this article we will look at a couple of kebabs from other parts of the sheep, but also very tasty.

Lamb kebab, the most delicious marinade to make the meat soft. Step-by-step recipes + 2 videos

Watch the third video recipe. There's an interesting marinade for barbecue. And the first recipe contains very tasty kebab and a simple, quick marinade.

Let's start cooking the meat

12. Cut the meat into pieces according to the ribs. Such pieces are called portioned cutlets. Of course, it’s a little unusual for us. But that's what they're called.

13. Place the meat in a cup with the marinade and mix thoroughly. We try to have marinade on every piece.

Cooking the Sauce

14. Squeeze the second half of the lemon into the cup; the lamb loves sourness. Add olive oil, add a little oregano, you don’t need much. We have enough of it in the marinade. Add a teaspoon of sugar, a pinch of mint, a pinch of rosemary and the remaining lemon zest.

15. Our sauce is ready. Set aside. Then we will pour it over the finished kebabs.

Grilling kebabs

16. Our meat has already been marinated. The lamb marinates very quickly. 15-20 minutes is enough. Let's go fry.

17. Before placing meat on the grill, it is advisable to sprinkle or wipe it with a little vegetable oil and wait until it burns out so that the meat does not stick too much later.

18. Shake off all the pieces of marinade from the meat with your hand so that they do not burn and place the now clean meat on the grill.

19. We begin to fry the meat. Please note that the loin cooks very quickly. If you want the meat to be completely cooked, keep it on the fire for 3 minutes on each side.

20. 3 minutes have passed, turn it over to the other side.

21. Fry on the second side, put a new batch on the grill, and remove the finished kebabs. In total, they fried for about 6 minutes on both sides.

22. We keep the second batch smaller so that it is pink inside, as some people like.

23. Pour the prepared kebabs with the previously prepared sauce.

24. Cut and compare two pieces. One was fried for 3 minutes, it was almost completely cooked. Well, maybe a little bit of pinkness is visible. The second piece, which we fried for 1.5-2 minutes, was red inside, but very juicy.

25. It is best to hold the meat for about 2.5 minutes on each side. It will be just right. Check the kebab by cutting it with a knife. The coals must be well heated.

Well, our delicious kebab is ready. The aroma is amazing. The taste is exceptional.

Hurry up to the table before it gets cold.

Bon appetit!

Lamb shish kebab with fat tail

Ingredients:

Lamb (hind leg flesh) - 1 kg.
Fat tail fat - 100-150 g.
Zira - 1 tsp.
Coriander - 2 tsp.
Black peppercorns - 0.5 - 1 tsp.
Onion - 1 head
Salt - 2-3 tsp.
Sumac - see below what it is

Preparation:

1. Grind the cumin, wrapped in a towel, with a hammer on top. Unfortunately, we didn't have a mortar. Yes, this is not so important. Grind coriander and peppercorns in the same way. Pour everything into a small cup, add salt and mix.

2. Cut the meat into pieces of 50-70 grams, cut off the veins and excess fat. Sprinkle the meat with our ground mixture. For this amount of meat you need about 2-3 teaspoons of the mixture. That's all for now with meat. Let it marinate.

3. Cut the fat tail into thin slices. It can now be bought at the market from lamb sellers

Making onion salad for barbecue

4. Slice the onion thinly with a sharp knife. If the onion is harsh, rinse it with cold water. Sprinkle the onions with the same spices as the meat and add some salt. And most importantly, add ground sumac to the onion.

Sumac or sumac (from the Aramaic “Sumaqa” - red) is a burgundy-colored spice popular in the East with a sour, slightly astringent taste, without any pronounced aroma.

In Russia, unfortunately, it is still little known. However, many people like onions sprinkled with a sourish red drug. After all, this is a wonderful appetizer for barbecue, pilaf and grilling.

Sumac can be found in spice stores. In many countries, meat is marinated using vinegar, lemon juice and other acidic liquids. But in the Caucasus, sumac is the first spice that people think of when they need to marinate meat for shish kebab or barbecue. Sumac enhances lamb especially well.

Anyway. The onion salad is ready, let's move on.

5. Place the meat on skewers, alternating pieces of meat with pieces of fat tail fat. You come across fatty pieces of meat; lard can be put on after two pieces.

6. We got 5 skewers with shish kebab.

7. Sprinkle the kebab a little with flour on top.

Let's start barbecuing

8. Place the shish kebab on the grill with hot coals.

9. After 4 minutes, turn it over. It is necessary that the meat is first sealed in high heat, and then slowly cooked in lower heat. Depending on the meat, it may be ready in 12 -15 minutes. Be sure to check by cutting with a knife.

10. You can serve the meat on a heated platter or on pita bread. Place the pita bread on the roasting meat and let it warm up.

11. Meanwhile, let's prepare the vegetable salad.

12. Our delicious kebab is ready. Onion and vegetable salads are ready. Everything else is there. To the table.

Bon appetit!

People have been cooking barbecue since the discovery of fire. Since then, the dish has been constantly improved. It is kebab made from lamb that is considered traditional.

It is important to cook lamb kebab correctly, observing the subtleties, then the meat will turn out very tasty, aromatic and juicy.

Caucasian lamb shashlik

The best recipe for proper Caucasian kebab with the addition of grape vinegar to the marinade. Calorie content – 1800 kcal. It takes 2 hours to cook and makes 4 servings.

Ingredients:

kilogram of meat;
ground pepper and salt;
half a kilo of onion;
grape vinegar;
fresh cilantro and parsley;
0.5 liters of water.

Ingredients:

Wash the peeled onions and cut into thin rings.
Rinse the meat with warm water and cut it.
Add salt and pepper to the meat to taste, stir and leave for 15 minutes.
Add a few tablespoons of vinegar to the water.
Place the meat in a bowl with the onion rings on top. Pour the marinade over the kebab and close the lid. Leave to infuse for five hours in the cold.
Thread the meat onto skewers and grill over coals for 25 minutes, turning. Spray the meat with marinade periodically to prevent it from burning.
Serve the classic lamb shish kebab hot with fresh parsley and cilantro.

You can replace grape vinegar with lemon juice and add more aromatic barbecue spices to the meat.

Lamb kebab with kiwi

Kiwi marinade makes even tough meat juicy and soft. It is important not to overdo it with the amount of fruit and not to overexpose the meat in the marinade. Calorie content – 3616 kcal. Makes 8 servings. The most delicious lamb kebab is prepared for 12 hours with marinating.

Required ingredients:

thin pita bread;
two kg. meat;
one fruit;
four onions;
salt - one and a half tablespoons;
one l.h. each cumin, coriander and ground pepper;
four bay leaves.

Preparation step by step:

Cut three onions into half rings and add salt. Leave one for decoration.
Squeeze the onion with your hands until juice forms. Add spices.
Cut the meat into pieces and combine with onions in a deep bowl. Stir, cover with film and leave in the cold for 2 hours.
An hour before grilling the kebab, peel the kiwi fruit and chop it on a fine grater. Add to marinated meat. Stir and leave for an hour.
Place the pieces of meat on skewers and fry on the grill, turning, for 20 minutes.
Place the finished kebab on pita bread and garnish with onion rings.

Ingredients:

kilogram of meat;
mayonnaise – 250 g;
five onions;
floor. liters of water;
salt, ground black and red pepper;
three tbsp. vinegar.

Preparation:

Cut the meat into pieces and place in a bowl.
Dissolve vinegar in water, add spices.
Cut the onions into half rings, add to the meat and pour in mayonnaise. Stir. Pour in the marinade.
Leave the kebab covered to marinate for three hours in the cold.
Thread the meat onto skewers and fry over coals until golden brown.

In total you will get 4 servings of juicy lamb kebab, with a calorie content of 3360 kcal. The barbecue takes 4 hours to prepare.

Making lamb shish kebab in the oven is very simple. It turns out delicious. Calorie content – 1800 kcal, yields 4 servings. Cooking time – 3 hours.

Required ingredients:

400 g lamb fat;
1 kg. meat;
two onions;
half a lemon;
a pinch of cumin;
pepper and salt;
ground coriander.

Cooking steps:

Cut the meat into medium pieces.
Cut the lard into small pieces, half the size of the meat, and combine with the meat.
Peel the onions and grate them. Add to meat.
Salt the kebab and add spices to taste.
Squeeze the juice from the lemon and pour into the meat. Stir.
Cover the dish with the kebab and leave for 2 hours.
Heat the oven to 240 gr. and line a baking sheet with foil.
Place a wire rack on a baking sheet. Thread the meat and lard onto small skewers or skewers, alternating.
Place some lard on the bottom of the baking sheet.
Pour boiling water halfway into a dish made of heat-resistant material and place in the oven so that it is above the meat.
Place the kebab on the grill and bake for 10 minutes, then transfer the dishes with water under a baking sheet. Cook for another 7 minutes.
Remove the container with water and turn the meat over. Cook for 20 minutes.
Remove the finished kebab from the baking sheet, brush the meat with the sauce and let cool.

Serve soft lamb skewers with homemade sauces and fresh herbs.

Lamb kebab is a quick and easy marinade. Lamb shish kebab - cooking recipes

Ingredients:

Cooking method:

Delicious marinade with kiwi and lemon

Ingredients:

Cooking method:

Delicious kefir marinade for lamb - a simple recipe with photos

Ingredients:

Cooking method:

The fastest marinade for lamb with tomato

Ingredients:

Cooking method:

How to cook lamb on the grill

Ingredients:

Ingredients:

Method of cooking lamb in the oven

Ingredients:

Cooking method:

Delicious kebab in a cauldron from Stalik (video)

Marinade with vinegar

Kiwi marinade

Marinade with kefir

Mineral water marinade

Soy sauce and wine marinade

Mustard and mayonnaise marinade

Honey marinade

Culinary results

Classic lamb shish kebab recipe

Products:

Marinade for lamb shish kebab with kiwi

Products:

Marinade for lamb shish kebab in Caucasian style with tomato juice

Products:

The marinade for lamb shish kebab is the most delicious so that the meat is juicy

Products:

Lamb kebab with honey and beer

Products:

Lamb shashlik from Stalik Khankishiev

Lamb kebab, the most delicious marinade to make the meat soft. Step-by-step recipes + 2 videos

Menu:

Lamb loin shashlik on the grill

Ingredients:

Preparation:

Let's start cooking the meat

Cooking the Sauce

Grilling kebabs

Lamb shish kebab with fat tail

Ingredients:

Preparation:

Making onion salad for barbecue

Let's start barbecuing

Caucasian lamb shashlik

Lamb kebab with kiwi