Lamb kebab and 8 most delicious marinade recipes

And again I say “hello” to you! And again we will talk about delicious kebab. But today we will cook it not from pork, but from young lamb.

Why young? Yes, because it is from the fresh product that the dish turns out excellent and odorless. Of course, if you have a fillet that is not so fresh, you can soak it first and then start marinating.

And, as usual, I prepared the most proven and popular cooking methods. So in any case, everything should work out 100% for you.

This fried dish is prepared in the same way as with other types of meat. First of all, choose the right part of the animal. This is most often pulp, ham, ribs, tenderloin. Then do not forget to rinse and remove seeds and veins. The correct size of the pieces is also important, and choose the type of sauce according to your taste.

Classic recipe for soft and tasty meat

This is a very easy option, where only onions, salt and meat are used to prepare the marinade. But as they say, everything ingenious is simple. So it is with this method. Despite its simplicity, when you use this method in action, you realize that you don’t need to think about anything else.

We will need:

• meat – 2 kg
• onions – 1 kg
• salt, ground black pepper to taste

Preparation:

For cooking, you can use various parts of meat - these are ribs, or pulp from the hind leg. The most tender and soft kebab is made from the flesh of a two- or three-month-old lamb. This meat marinates very quickly and also fries quickly.

All it takes is one hour of soaking in salt and pepper, with the addition of onions, of course, and 15 minutes of frying. And delicious meat can be served to the table.

If the lamb is a year old, then this is also not bad. It already has small fat deposits, which means the meat will be more juicy. And you should keep it in the marinade a little longer, 3 - 4 hours. However, let's do everything in order.

1. Wash and dry the meat. If there are films and tendons on it, they must be carefully cut off with a sharp knife. As a rule, this must be done if we use the back part.

If the films are not removed, they will not allow the marinade to penetrate evenly into the pulp, and during frying they will shrink, tighten it and interfere with frying. And they are of no use.

Ribs are also great. If the lamb is small and the bones are very thin, then you can cut them two or even three at a time. The length should also be adjusted. The dish should not only be tasty, but also look aesthetically pleasing. Therefore, it is better to cut all the pieces approximately the same size.

2. That is, cut the meat into pieces. If the lamb is young, then it is not necessary that they be very small. We cut it too. As usual, we cut pork and chicken.

3. Place them on a flat surface, such as a tray or board.

4. Mix salt and pepper in one bowl. You can first add a tablespoon and add a teaspoon with a heap of ground pepper. If it’s not enough, then repeat it later.

5. Sprinkle each piece with the resulting mixture and lightly rub it into the pulp so that the moistened piece dries again. Then turn the pieces over to the other side and repeat the procedure. Leave it in this form to lie for a while and in the meantime work on the onions.

6. Peel it and cut it into two halves. Then cut into very thin half rings. To prevent it from “eating” your eyes, you can keep it already cleaned in a bowl of cold water.

7. Place a layer of onions in a large container - glass, ceramic, or enamel. You can squeeze it lightly with your hands to release the juice.

8. Place the prepared pieces of meat in a second layer. Lay them out tightly to each other, but in one row. Then sprinkle them again with onions, which in turn can also be slightly crushed so that the juice appears.

Alternate layers in this manner until all ingredients are gone. The top one should come out of an onion. Their quantity will depend on the volume of the pan.

9. Cover with a lid and marinate for 4 hours. In general, the longer the meat is in the marinade, the softer and juicier the dish will be. But you don’t always have time to wait that long, so sometimes holding it for 3 hours is enough. It is better to keep in a cool place.

Although, if you don’t have time to wait at all, you can just keep it in the kitchen, but at least an hour must pass.

10. Before frying, prepare the coals. They should be very hot. Place the pieces on skewers. At the same time, remove the onion, otherwise it will start to burn and give off an unpleasant smell. Fry until cooked and the smell of cooked meat appears for 15 - 20 minutes. The time will depend on the size of the pieces, the hotness of the coals and the quality of the product.

When a flame appears, knock it out with water from a plastic bottle with holes made in it. This will also keep the flesh soft, so you can feel free to baste the pieces themselves located on the skewers.

That's basically all! Serve hot, as they say, “piping hot.” You can serve with pickled onions, but not with what’s left from the meat marinade, but cook it again. You can season it with lemon juice or vinegar and water. Then squeeze and serve everything together.

Any vegetables are also perfect for serving, be it fresh or grilled right here on the grill.

Method for preparing shish kebab with fat tail, vinegar and onion

And this is a super-duper recipe. I accidentally came across it on the Internet and already tried it, so I’m sharing it with you. Eat for your health!

Ingredients:

• Pulp - 1 kg;
• Ribs - 500 gr.;
• Kurdyuk - 200 gr.;
• Onions - 4 pcs.;
• Vinegar - 1 teaspoon;
• Salt, spices - to taste.

Cooking method:

1. Beat the fillet and cut into long thin layers. Cut the ribs into pieces of 6 cm, and the fat tail into pieces of 5 and 7 cm.

2. Stir the prepared products, add spices and pour in a little water. Add vinegar and stir again. Marinate everything for 3-4 hours.

3. Take a skewer and dress the preparations as follows: ribs, meat, fat tail. Then do it all over again.

4. It’s better to put on three skewers at once.

5. Fry the products on the grill for 7 minutes.

This is how beautiful and delicious everything turns out!

Onion juice marinade for delicious and tender kebab

Young lamb is quite tender, and therefore, as a rule, various aggressive components are not used for preparing marinades. So in this version, everything is natural and simple.

And the result is simply magnificent.

We will need:

• pulp, back part – 2 kg
• onion – 2 – 3 kg
• salt - to taste
• dried oregano - to taste

Preparation:

1. Rinse the meat under cold running water and dry with paper towels. It is advisable that there is no water left on it at all.

In general, as this recipe came to me, it says that there is no need to wash the meat at all. But there they used their own, homemade one. Now we are buying it and therefore it is better to rinse it.

2. Cut it into small pieces, with a side of about 3 - 3.5 cm. Transfer to a bowl or pan and add salt, about a tablespoon. Usually you always add it by eye, but you should remember that it is not advisable to oversalt, otherwise the dish may be spoiled.

A very important point is to take either a stainless steel or enameled bowl. Do not use plastic under any circumstances. When the pulp is kept in such a container, the smell of acetone may appear.

3. Mix the pieces with salt. At the same time, not only mix, but also drive it inside.

If the salt remains outside, it will eat away at the flesh. And if it penetrates inside, then changing the internal structure, it will saturate the pulp with juice.

It should be driven in lightly so as not to damage the fibers. And this should be done until the pieces become dry again. The same as they were immediately after cutting.

4. Generously sprinkle the pieces with ground dry oregano and stir again. You don’t have to be afraid of this greenery; it won’t spoil the finished dish. And when fried, it will not burn and will not give off an unpalatable smell.

Let it sit for 10 - 15 minutes so that the herb “dissolves” its aroma.

5. Now the most basic component is the onion. Usually we just cut it into half rings and, at best, slightly knead it, then mix it with the pulp. Here we will use another technology, namely we will get onion juice.

You can get it using a juicer or food processor. If it is a juicer, then everything is simple, it will squeeze out the juice, and they will need to pour the contents. If it is not there, then you can chop the onion in a food processor, and then squeeze out the juice through cheesecloth. And if you have neither one nor the other, then you can grate the vegetable and then squeeze out the juice.

Of course, you will have to cry with this method. Yes, and with other methods too, but there’s nothing you can do about it.

6. Pour the juice over the contents of the bowl or pan, so that all the pulp remains completely covered. As you know, onions are an excellent bactericidal product. That is why the meat was not washed in the version that came to me at one time.

7. Leave to marinate for 12 - 15 hours, keeping the contents in the refrigerator with the lid closed. If you need to fry quickly and don’t have time to wait half a day or night, then leave for 3 - 4 hours at room temperature. But nothing more.

8. Thread the meat onto skewers. Fry over hot coals for 10 - 12 minutes, periodically turning the skewers to ensure even cooking.

The finished dish turns out very soft and juicy, with an incredible smell and taste. I recommend you try it!

Technology for cooking meat with lemon and tomatoes

Lemon is an excellent substitute for vinegar. So why not cook it tasty, and also healthy. The main thing is not to overdo it with this sour fruit. Otherwise, you will get something completely different from what you expected. You can cook this kind of meat either in the oven or over a fire. Well, let's run and look...

We will need:

• lamb - 4 kg.
• red wine - 150 ml.
• honey - 1 tbsp
• tomatoes - 1-1.5 kg.
• salt - to taste
• onion - 1-2 pcs.
• lemon - 50 gr.
• barbecue seasoning - to taste

Preparation:

1. The first thing we will do is prepare the meat. We wash the lamb and, if necessary, remove the veins. Dry with a paper towel. We will cut it into medium-sized pieces of 3-4 cm, just right. There is no need to run around with a ruler; we do everything by eye. If the cutting is small, then when frying the pulp will turn out dry and not tasty.

Then chop the tomatoes coarsely and add them to the main ingredient in a common bowl. You can replace this vegetable with tomato paste or juice, it will be no worse. But still, natural aroma is always better.

2. Add lemon here; be sure to rinse before use. To get the juice out, roll it as best you can on the board, pressing lightly on the surface. Cut it in half and only use one part. And pressing on the edges of the crust, we squeeze out everything we have from it.

3. Add honey; in this case, using candied honey is not recommended. It will take a very long time to dissolve, and this is not suitable for us. But if there are no other options, melt it slightly in the microwave and it will become as before. Only then let the honey cool, and only then add it to the meat.

4. It's time to season our mixture with seasonings and salt. Mix everything thoroughly. Add wine and stir again.

Then we peel the onion, wash it, and cut it into large rings. We will add it at the very end. And while mixing, you should not press it down too much. We will need it intact and neat.

Afterwards, cover the marinade with a lid, put it under a press (but a small one), and leave it for a day in the refrigerator or in the cellar. The meat should be tasty and juicy.

We will fry in the classic way over a fire. This dish can also be served cold. An excellent addition would be sliced ​​vegetables and herbs.

How to cook Caucasian kebab with vinegar

I know many people who don’t make vinegar-based marinades at all. They explain this by saying that the protein in the pulp coagulates under the influence of acid. And I also know those who do not use any other method than aging meat in vinegar. Both produce incredibly tasty meat.

Therefore, today we will not ignore this popular and beloved recipe by many. And so as not to repeat ourselves with the classic options already proposed many times, we’ll add our own little twist in the form of garlic and flour.

We will need:

• rear part – 1 kg
• onion – 100 gr
• garlic – 3 cloves
• flour – 1 tbsp. spoon
• vinegar
• salt, ground black pepper - to taste

Preparation:

1. Wash and dry the meat, then cut it into small cubes, about 20 grams each. Lightly beat the pieces, giving them the shape of small squares if possible.

2. Cut the onion into thinner half rings. Chop the garlic with a knife or pass through a press.

3. Sprinkle pieces of pulp with salt and pepper, rub them into the pulp.

There is an opinion that meat should not be salted at the marinating stage. This issue is controversial, and there are different opinions on this matter. Personally, I like it better when the meat is salted. It turns out more tasty, and by the way, no less juicy than when it is not salted.

You can choose your option.

4. For taste, lightly sprinkle the pulp with vinegar. Use better wine or apple analogues. They are less acidic and therefore more gentle.

5. Place the pieces prepared in this way into a saucepan. Since we use vinegar for the marinade, it is better to have glass, clay or enamel dishes.

6. Squeeze the onion lightly with your hands, do this directly over the meat. So that the juice gets on each of the pieces, mix everything together. You can even lightly press the contents with your palms.

7. Cover the pan with a lid or cling film and place in a cool place for 2 - 3 hours. After every hour, the contents can be stirred so that all layers are marinated evenly.

8. Place the prepared pieces on skewers, carefully cleaning each of them from the onion. During frying, it will burn and give an undesirable smell and taste to the meat. Therefore, you should not ignore this stage.

There is no need to plant it tightly; it is advisable to leave a distance between the pieces. If they are not very large, then you can place 6–7 pieces on a skewer.

9. Fry as usual, on hot coals, avoiding open flames. If they appear, extinguish them with water from a plastic bottle in which you have previously made holes.

During frying, turn the skewers periodically to ensure even frying. When the pieces are browned, remove them from the heat.

You can serve the meat sprinkled with fresh chopped herbs or green onions. Or you can use both. It’s also worth cutting tomatoes and cucumbers, or making a salad from vegetables.

Or grill any vegetables. It's also very tasty.

Lamb shoulder shashlik with pomegranate juice

• 2 kg of lamb pulp (back or shoulder);
• 1 large lemon;
• 1 kg of onions;
• 1 head of garlic;
• 0.5 cups of pomegranate juice;
• ½ tsp. cumin.

1 tsp each:

• dried thyme;
• ground coriander;
• ground black pepper;
• red hot ground pepper;
• basilica;
• salt to taste (try not to over-salt, excess salt greatly affects the taste of the kebab).

Remove the film from the meat, remove the veins and excess fat.

Cut into pieces across the grain the size of a matchbox. Transfer to a bowl.

Cut the onion into half rings. Knead well with your hands until the juice appears.

Mix the meat and onions, kneading them well with your hands.

In a separate bowl add basil, ground black pepper, cumin, red hot pepper, coriander, thyme. Mix.

Next, add the garlic, passed through a press and vegetable oil. Mix and rub the spices and oil into the meat.

Squeeze the juice of 1 lemon, add pomegranate juice and mix everything thoroughly. Cover the container with a lid and place it in the refrigerator.

It is enough to marinate young lamb fillet for about 2 hours. If you have older lamb, then this will take at least 6 hours.

We put the marinated meat on skewers. You can alternate the pieces with onion pieces.

Place the kebab on the grill with hot coals.

The heat in the grill should be medium. Try to keep the flames away from the dripping fat.

The kebab will be ready in 20-30 minutes. Remember to turn the skewers with meat from side to side while frying. To add juiciness, you can sprinkle it with dry wine from time to time.

This kebab is very tasty with spicy adjika and lavash!

How to marinate lamb with kiwi (for spicy lovers)

And this is another interesting way to cook meat deliciously.

And here there are two tasty and interesting features that will make the treat simply unforgettable.

We will need:

• rear part – 1 kg
• lard – 350 gr
• kiwi – 2 pcs.
• hot red pepper – 1 – 2 pcs (if you don’t want spicy kebab, you can add ground black pepper)
• bay leaf – 2 pcs
• rosemary

To submit:

• tomato sauce – 100o ml
• salt, ground black pepper - to taste
• marjoram, fresh or dried thyme to taste

Preparation:

1. Rinse the meat in cool water and dry. Cut off all the films and tendons, and cut the pulp into small pieces.

2. Remove seeds from red hot pepper and chop finely. How much to add depends on your taste and spiciness of the product.

If you don't want the dish to be spicy, you can skip this step.

3. Place the cut pieces into clay, glass or enamel dishes and sprinkle each layer with pepper. Add a bay leaf, broken into several smaller pieces and chop the rosemary leaves.

4. Mix the contents. Then cut the kiwi into pieces and add to the pulp. Mix again. Cover with a large flat plate and press down. Place in the refrigerator for 4 hours.

5. When the meat is ready, cut the lard into thin long slices and wrap each piece in the prepared slice. Then thread onto a skewer. You can use bacon instead of lard.

6. Fry over hot coals, periodically turning the skewers from side to side. Avoid open flames. Although lard will protect the meat from overcooking, we don’t need to char it. We should get pieces that are evenly fried, with well-done flesh inside.

You can extinguish the flame with water from a bottle with holes made in it.

7. Add salt and pepper to the tomato sauce to taste. Add both to taste. We remember that our marinade was quite spicy. Although it is advisable to make the sauce the same. But see for yourself.

Add fresh or dried, chopped or ground thyme and oregano to the tomato sauce. If such herbs are not found, then you can replace them with basil, or even parsley, or some other fragrant herbs that you like.

8. Serve the finished meat with spicy tomato sauce. Dip each fried piece into the sauce and enjoy the taste.

Very tasty, filling and appetizing!

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

Pour vegetable oil into lemon juice 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!

Georgian lamb shish kebab with tkemali sauce

Georgia is famous for its delicious kebabs. And if you serve it with tkemali sauce made from plums, it will turn out very tasty.

The plum itself has a rather sour taste, and is therefore often used in cooking. For example, the famous chakhokhbili is prepared with it.

We will need:

• meat – 1.5 kg
• rendered lard from tail fat - 2 tbsp. spoons
• onion – 1 pc.
• lemon – 1 pc.
• vinegar 3%
• salt, ground black pepper to taste
• parsley
• tkemali sauce – 1 glass for serving

Preparation:

1. Wash and dry the meat. Using a sharp knife, cut off all the veins and tendons, and also remove the films. Then cut into small pieces of approximately the same size. There is no need to chop very coarsely so that the meat cooks better and faster inside.

You can immediately put the chopped pieces into a suitable container.

2. Peel the onion and cut into thin half rings. If the head is large, then it is better to cut it into quarters of rings. Wash the greens, dry with paper towels and chop. In Georgia they use different greens, but mainly cilantro or parsley.

Mix the onions with herbs and pour the mixture into the meat.

3. Salt and pepper the meat to taste. Squeeze the juice from the lemon and add a little weak vinegar.

4. Mix everything well, cover with a lid and leave to marinate for 5 - 6 hours in the refrigerator.

5. Prepare and light the coals. In the meantime, string the meat onto skewers, you can alternate it with onion rings, it will turn out even tastier. It is better to remove large pieces of onions and herbs from the marinade so that they do not burn on the coals.

Then grease each piece with melted lard. It will keep the meat from drying out and allow the juice to remain inside, making the kebab juicy and tasty.

6. Fry the meat over coals without flame until it becomes rosy and beautiful. Readiness can also be determined by the smell; it will be very appetizing and will spread throughout the entire area.

During cooking, the skewers should be turned evenly so that each piece is fried on all sides.

7. You can serve the meat directly on skewers, or you can remove it and serve it on a large platter. Don't forget to put tkemali sauce in the sauce boat. It will come in handy with a hot, aromatic dish.

Eat it hot, it is in this form that it retains all its juiciness.

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 with a gas burner and burn the kebab, voila, the smoky aroma is amazing. Serve the kebab hot with pickled onions and fresh herbs. Bon appetite!

Azerbaijani recipe using pomegranate juice

In Azerbaijan they prepare very tasty shish kebab. And there are different ways to do this: they prepare lula kebab from minced meat, and ribs, or simply use the pulp. There are also different marinades.

And here is one of them - based on pomegranate juice. And as a replacement, you can use store-bought Narsharab sauce, which is also made from pomegranate juice.

We will need:

• meat – 1.5 kg
• onions – 3 pcs.
• pomegranate juice – 2 glasses
• lemon – 1 piece (not big)
• salt, pepper to taste
• oregano – 1 tbsp. spoon

Preparation:

Everything is prepared quite simply, the scheme is almost the same everywhere. So I’ll just outline the stages.

1. As always, the meat should be rinsed under running water and dried. You can use both pulp and ribs. The pieces should not be too large or finely chopped, their average size should be 3 - 3.5 cm.

2. Cut the onion, you can cut it into rings, if it is not large, or you can cut it into half rings. Peel the pomegranate and squeeze the juice out of it.

3. Place the pieces of meat into a bowl or pan (glass, stainless steel, or enamel) and add salt to taste. Gently tap the salt crystals inwards using light patting movements until the meat becomes dry again.

4. Add dried ground oregano; you can also use chopped fresh oregano. It can be successfully replaced with rosemary. These two plants go well with any type of meat. Stir and let stand so that the aroma penetrates into the fibers.

5. Then add the onion. Pour in pomegranate juice, and then the juice of one lemon. Mix the contents. The marinade should cover all the pulp. If there is not enough for this, then you will need to add more juice.

9. The pulp should be kept in the juice mixture for 7 - 8 hours. Better in the refrigerator.

10. Place the pieces on skewers and fry on hot coals for 15 - 20 minutes, until cooked. Rotate the skewers periodically so that the pieces are fried evenly on all sides.

Serve with fresh or roasted vegetables. It turns out very tasty!

In Armenian

Let's start with one of the simplest and most proven recipes. This is exactly how lamb shish kebab is prepared in one ancient mountainous country.

You will need (for 1 kg of fatty meat on the bone):

• 3–4 large onions;
• 30 ml wine vinegar (red);
• one teaspoon each of dry thyme, basil;
• salt and pepper.

Cut the onions into rings and place in a large saucepan. Place the prepared meat on top (in pieces with a side of 5–6 cm). Then make another layer of onion, season with dry spices, salt, pepper, and wine vinegar. Mix everything meticulously, then cover the pan with a lid. Place in the refrigerator to marinate. Exposure time: from 5 to 12 hours.

The remaining marinade can be used when frying meat, pouring it over the pieces of lamb on skewers from time to time.

Marinade with kvass and tomato sauce

Have you ever prepared a kvass-based marinade? No? Be sure to try it, it turns out quite unusual and spicy, but also delicious, of course!

As you know, lamb has a slightly sweet aroma, and here a slightly sweet taste will be added to it.

We will need:

• lamb – 1 kg
• onion – 200 gr
• kvass – 100 ml
• sugar – 0.5 tsp
• tomato sauce – 100 ml
• salt ground black pepper - to taste

Preparation:

1. Wash the meat, dry it with paper towels, then remove films and excess fat. Then cut it into small pieces and place in an enamel pan.

2. Salt and pepper to taste.

3. Cut the onion into half rings as thinly as possible, lightly mash it with your hands and place in a saucepan.

4. Add kvass and sugar. It is best to use your own homemade kvass, or you can buy live-fermented okroshka in the store. It is not so sweet and will be just right for marinating meat. And the gases in it will contribute to the softness of the meat.

5. Also add tomato sauce, not to be confused with tomato paste, which is too concentrated. If there is no sauce, you can dilute a spoonful of pasta in 100 ml of boiled cold water.

6. Mix everything and lightly rub the resulting marinade into each piece of meat. Then press down with a flat plate and place in a cool place for 3-4 hours.

7. Place the finished pieces on skewers, carefully removing the onions and fry over hot coals. Don't forget to turn them over for even frying.

When a flame appears, spray and extinguish it with the remaining marinade. The fire will be knocked down, and when the sauce gets on the fried pieces, they will absorb it and become even tastier.

Eat immediately, hot. Lamb tastes best in this form.

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!

Video on how to bake a lamb shoulder in the oven

Some people think that it is impossible to cook delicious lamb shish kebab in the oven. So, everything is possible! This method can be used in winter, when there is a layer of snow on the street and the thermometer shows negative temperature values. Summer is still far away, but I really want fried meat.

And here's the recipe.

This kind of meat can be fried very quickly, without waiting 4-5 hours for it to marinate. The main thing is to purchase the flesh of a young lamb, and you can serve a delicious, appetizing dinner either for your family or for guests.

It will taste no worse than when we fry meat over an open fire on the street.

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 for making classic lamb shish kebab, and I’m sharing it 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 for you a selection of interesting methods and marinades for lamb kebab. Take note of my recipes and prepare for the barbecue season correctly. Have a delicious barbecue, friends!

Author of the publication

offline 2 years

Which part is better to use for making shish kebab?

And so, I think that if you have never fried lamb on the grill, then after reading today’s recipes you will definitely want to do it. After all, the dish really turns out to be very tasty, and each piece turns out juicy and very tender.

And for everything to work out like this, let's summarize today's entire experience in one chapter.

• The question that interests everyone is which part of the carcass is best to use for cooking. The answer was already given today, but I will repeat it. This is the loin, the back meaty part of the leg, or ribs. If you are preparing lula kebab, you can use minced meat from any part of the carcass, and don’t forget to add a sufficient amount of chopped onion to it. You can also finely chop the fat tail.

• Be sure to use the meat of a young, fresh animal to prepare shish kebab. One year old is what you need. And the best and most tender, it comes from lamb, the age of the lamb is at least two months. As a rule, such meat does not even need to be marinated. Sprinkle it with salt, rub it into the fibers, let it sit for 30 minutes and you can fry.
• young fresh meat usually has a light red tint, the fibers should not be dry. And the fat on it has a pleasant milky color, not flabby, but rather dense and elastic.
• This meat has a neutral smell, slightly sweet in sensation. Meat from an animal that is already quite old has a pungent odor. The flesh itself smells, and especially the fat, also called fat tail.

Cooking lamb ribs in the oven, with the addition of kiwi

The next recipe is significantly different from the previous ones. But no worse, we will cook in the oven. If you have the opportunity, be sure to fry it over a fire. The shape is also slightly different, not similar to the classic kebab. Let me give you a little hint: we will not divide the ribs into portions, but will simply make a small roll out of it.

Do you know what is good about kiwi as part of any animal pulp? It gives it juiciness and softness, and all thanks to the juiciness of this product. And of course a kind of sourness. Be sure to cover the meat with foil.

The whole cooking process is very difficult to describe. You should see this for yourself, so I offer you a short video.

Wow, I would never have thought that carrots could be served as a side dish. And how delicious it all looks, even with caramel sauce. Thanks to our author, we are waiting for many interesting videos from you. And we moved on.

How to marinate meat and grill it over coals

As you can see from today’s article, you can pickle in different ways. There are plenty of options. The most common and simple ingredients of all are salt, pepper and onion.

And there may also be auxiliary ones. These are: lemon or pomegranate juice, kiwi, apple, milk, kvass, wine. And in the second version we used a wonderful onion juice marinade. It makes the meat so soft and tender that it only takes 10 to 12 minutes to fry.

• vinegar is also used to change the structure of the pulp, but although, from my point of view, this is not at all necessary for this type of meat. This is not beef, where the bull could have time to develop muscles, so there is nothing special to soften.

• to salt or not to salt? That is the question! There are both supporters and opponents of this. I salt the meat, but carefully beat it into each piece. Carefully, this does not mean forcefully (there is no need to break the fibers into porridge), but means carefully and to the desired consistency. You can simply rub it into the pulp, or you can lightly “pat” it. The pieces should change from being wet to dry again.
• As for spices, this category of meat is friendly with oregano, rosemary, and of course pepper is added, both ground black and hot red. Khmeli-suneli comes in handy, and you can also add non-bitter paprika. In this case, it may seem that droplets of blood appear on the cooked meat. But it's just paprika, and the meat is completely cooked. Its advantage is that with its presence you can’t “hear” the smell of lamb at all.

Therefore, if there is a preconceived opinion regarding the smell, then in this way you can completely get rid of any suspicious aromas. In addition, when fried, the pulp with the addition of paprika becomes incredibly beautiful and rosy.

• marinate should be in a container that is resistant to aggressive environments, that is, acid. Namely, it can be a bowl or pan made of glass, clay, or enameled or stainless steel. Do not use plastic; when marinating meat in it for a long time, a persistent smell of acetone appears when frying.

• For frying you need well-hot coals. Branches of fruit trees are excellent for obtaining them - apple, cherry, apricot. But you can use birch and linden logs. Do not use pine for frying; it contains a lot of odorous resins, which will probably release when heated and ruin absolutely any meat.

• The coals should burn completely. And after laying out the skewers with meat on the grill, you should no longer leave it. If the heat is weak, then use special “flyers” to fan it, otherwise, on barely smoldering coals, all the juice will leak out of the meat, it will shrink and become tough.
• open flames should also be avoided. They should be immediately extinguished either with the remaining marinade, if it is prepared on the basis of liquid ingredients, or with plain water. To do this, you should stock up on a plastic bottle with holes made in it. Liquid should be poured into it and watered in case of flames.

At the same time, do not pour water on the coals, as in a fire, but simply spray it from the hole to only knock out the flame. If you don’t take care and allow open fire, it will simply char the pieces, and in this case you won’t have to expect any taste from such meat.

• Regularly sprinkling the meat with liquid will keep it from drying out. Also for these purposes, it is lubricated with melted fat or butter, or wrapped in pieces of thinly sliced ​​lard.

• skewers should be turned from side to side more often. This will help the lamb cook evenly.
• Be sure to eat the dish “piping hot.” In this form, the meat retains all its juice and taste. If you reheat it, it will lose some of its juiciness.

Therefore, prepare everything for the table in advance, and as soon as you remove the kebab from the grill, immediately start eating.

And I won’t detain you in this anymore. Moreover, she already told everything she wanted.

Therefore, I wish you bon appetit and all the best!

Author of the publication

offline 29 minutes

Recipe for sweet and spicy lamb on the grill

You can also cook lamb on the grill in a sweet and sour marinade. This unusual combination of the natural rich taste of lamb and the sweet and spicy marinade turns out to be so tasty that this dish can rightfully be called a culinary masterpiece. Lamb prepared according to this recipe turns out very appetizing, aromatic and tender. You want to eat it all and without a trace, and save the recipe forever in your cookbook.

Products needed:

• 60 ml sake;
• 35 g chili;
• 1 tablespoon mirin;
• 2 tablespoons soy vinegar;
• 1 tablespoon toasted sesame oil;
• 1 teaspoon chili flakes;
• 16 lamb ribs (85 g each);
• vegetable oil;
• sesame seeds.

In a deep bowl, combine sake, mirin, soy sauce, chili, sesame oil and chili flakes. Mix everything thoroughly until smooth. Add lamb to the bowl with spices and mix everything well again. Cover the meat with spices and leave to marinate for about 4 hours. Lightly spray grill grates with olive oil before cooking. Remove the lamb from the bowl and carefully place it on the grill. Fry the lamb for about 10 minutes. Be sure to ensure that the meat does not burn and cooks evenly on both sides. Transfer the finished meat to a plate, sprinkle with sesame seeds and serve with grilled vegetables.

The main secrets of cooking lamb will be discussed in more detail in this video. If you liked the material, do not forget to leave your comments under it and express your wishes.

With honey and beer

In the Caucasus, this marinade is popular among barbecue connoisseurs. The main thing is to keep the meat in it for no more than 2-2.5 hours. If you leave it for a longer period, the kebab will become tough and acquire a specific taste. As for beer, it can be anything, but fans of this method of preparation claim that it is better to use dark beer.

Wash the lamb, dry it and put it into a mold. Add onion, cut into rings. Separately, mix dark beer, pepper, coriander, salt, cumin and honey. Pour this mixture over the meat, cover the pan and wait for the specified time.

From a leg of lamb

• Time: 1-2 hours.
• Number of servings: 5 persons.
• Calorie content of the dish: 210 kcal.
• Purpose: for lunch.
• Cuisine: Azerbaijani.
• Difficulty: easy.

The flesh of the hind leg of lamb is traditionally considered one of the best cuts for barbecue due to its juiciness, the presence of a small but sufficient amount of fat, and unique taste. This piece is marinated in a thick marinade, which has a pronounced taste and smell, which will allow the meat to open up. To further delight your guests, serve the shish kebab with a spicy tomato sauce that goes perfectly with this dish. No spices needed here.

Ingredients:

• piece from the hind leg of a ram – 1 kg;
• garlic ketchup – 100 g;
• tomato sauce – 300 g;
• red onion – 300 g;
• salt – 1 tbsp. l.

Cooking method:

1. Cut the meat from the leg of lamb into portions.
2. Chop the onion and add it to the container with ketchup and tomato sauce. Place lamb. Marinate for 1 hour.
3. Fry over coals until cooked.

In sparkling water

Lamb marinated in sparkling water is another option for a tender and juicy dish. In the Caucasus, this recipe is popular due to its speed and ease of preparation. It is recommended to marinate the back and loin of lamb in this way.

Cut the onion into half rings and place on the bottom of the mold. Press the onion well to release its juice. Wash the lamb and cut into large cubes. Place in pan and mix thoroughly with onion. Place a spoonful of fat tail fat, spices and black pepper in a separate container. It is better not to add salt and cumin. Pour the spices with sparkling water and pour the resulting liquid into a container with the meat. Cover the mold with a lid. The marinade will be ready in 2 hours.

With mineral water

• Time: 6-7 hours.
• Number of servings: 5 persons.
• Calorie content of the dish: 130 kcal.
• Purpose: for lunch.
• Cuisine: Georgian.
• Difficulty: easy.

Mineral water, famous for its beneficial properties, can also be useful when making barbecue. In carbonated form, it does an excellent job of softening the lamb flesh, without interrupting its taste, allowing you to enjoy the natural aroma of well-roasted lamb. Such kebab is usually served with hot sauce, ketchup, garlic sour cream or mayonnaise, so the lonely taste of the meat should be complemented with something.

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Ingredients:

• a piece from the hind leg of a lamb – 1 kg;
• sparkling mineral water – 1 l;
• onions – 400 g;
• fresh ginger – 40 g;
• salt – 1 tbsp. l.

Cooking method:

1. Cut the meat into pieces of 50-70 g.
2. Chop the onion thoroughly and mix with salt to release juice.
3. Pour mineral water into a container, chop the ginger into it, add onions and pieces of lamb. Let it brew for 5-6 hours.
4. Thread onto skewers and fry until cooked over a large amount of coals for 25-30 minutes to form a golden brown crust.

On the bone

• Time: 2-3 hours.
• Number of servings: 12 persons.
• Calorie content of the dish: 180 kcal.
• Purpose: for lunch.
• Cuisine: Georgian.
• Difficulty: easy.

It is known that meat with bones is excellent for cooking thick broth, which has a rich taste and aroma. The same is true for kebab: it turns out tender, has a distinct smell of fried lamb, and a properly selected marinade helps the flavor develop even more. The main thing is not to dry out the loin - it is customary to fry it using a grill grate rather than skewers. The dish will turn out tender and juicy.

Ingredients:

• lamb loin – 1 kg;
• onion – 200 g;
• rosemary – 5 sprigs;
• zira – 1 tsp;
• coriander -1 tsp;
• salt, pepper - 1 tbsp. l.

Cooking method:

1. Cut the loin between the ribs.
2. Finely chop the onion, grind the coriander along with pepper, salt, and cumin. Add the loin. Marinate for 2 hours.
3. Grill lamb over medium coals using a grill rack until cooked through.

With kefir

• Time: 4-5 hours.
• Number of servings: 5 persons.
• Calorie content of the dish: 150 kcal.
• Purpose: for lunch.
• Cuisine: Georgian.
• Difficulty: easy.

Caucasian-style shish kebab should be marinated in fermented milk products, for example, kefir. An important part is the presentation of the dish: the meat can be served with baked eggplants, red wine, whole cherry tomatoes, so that even in the photo it looks extremely appetizing. The most important element in its production is the correct kefir or ayran marinade, which sets the tone for the entire dish. Due to it, the pulp turns out to be tender, melting in the mouth, leaving no trace of its taste to the guest.

Ingredients:

• lamb pulp – 1 kg;
• kefir 3-5% - 0.5 l;
• dill greens – 40 g;
• onion – 300 g;
• ground coriander – 1 tbsp. l.;
• salt, pepper - 1 tbsp. l.

Cooking method:

1. Cut the lamb flesh into portions of 50-70 g, chop the onion.
2. Pour kefir into the container, lay out the shish kebab pieces, add onions, spices, salt and pepper. Let marinate for 3-4 hours.
3. Thread the pieces onto skewers and fry over coals until done.

In kefir and lemon

In Caucasian cuisine, lemon serves as an excellent analogue to vinegar: it can marinate even the toughest meat. Kefir gives the dish tenderness and juiciness. This marinade is perfect for cooking ham.

Prepare the lamb in advance, place it in a pan with thick walls. Mix kefir with vegetable oil, squeeze out the juice of one lemon, grate the lemon zest, add salt and spices to taste. Garlic crushed in a press will add flavor. Mix all the ingredients well and pour into the pan so that they cover the future kebab on all sides. Cover the dish with a lid and place in the refrigerator overnight.

In dry wine

• Time: 5-6 hours.
• Number of servings: 5 persons.
• Calorie content of the dish: 110 kcal.
• Purpose: for lunch.
• Cuisine: Caucasian.
• Difficulty: medium.

Among professional chefs, it is believed that any meat can be made tastier by frying, stewing, or marinating it with white or red wine. It gives the dish a pleasant sourness, softens the pulp during marinating, and gives off its own rich taste. Lamb kebab, soaked in a mixture of seasonings, the smell and taste of high-quality wine, is considered the most correct.

Ingredients:

• piece of lamb hind leg – 1 kg;
• dry white wine – 0.3 l;
• red onion – 250 g;
• black pepper – 5 peas
• red pepper – 1 tbsp. l.;
• parsley – 30 g.

Cooking method:

1. Cut the pulp into 5x5 cm cubes, chop one half of the onion into rings, and finely chop the other one along with the parsley.
2. Mix the meat with wine, chopped onions, peppers, salt, and leave to marinate for 4 hours.
3. Thread the lamb flesh onto skewers, alternating it with onion rings. Fry over a small amount of coals until cooked.