Home Mushrooms The most delicious marinade for lamb skewers so that the meat is soft. Lamb shish kebab - how to marinate meat

Mushrooms

The most delicious marinade for lamb skewers so that the meat is soft. Lamb shish kebab - how to marinate meat

Lamb shish kebab is rightfully considered the pride of Caucasian cuisine and, like any oriental dish, is fraught with many secrets. There are a lot of cooking options for this amazing meat delicacy. Sometimes it’s enough just to replace one ingredient in the marinade or choose a different part of the lamb to give the kebab completely new flavors.

Young lamb meat is best for lamb skewers. With it, soft and tender pieces are obtained without a specific smell, without spending extra time on soaking and frying. It is recommended to choose the front shoulder of lamb or ham. Also, when buying meat, it would be nice to get some fat tail fat. This ingredient will make the dish in best traditions Caucasian cuisine.

Before cooking the kebab, it is kept in the marinade for several hours. Taste largely depends on its composition. ready meal. Marinade for lamb skewers can be based on vinegar, wine, mineral water, lemon or pomegranate juice, low-fat fermented milk products, tkemali sauce, etc. Tomatoes, onions, fresh herbs and various seasonings are added to the liquid ingredient. Perfect for pickling zira, dried marjoram, mint, barberry, etc.

It is best to fry shish kebab on coals, but at home you can use a regular frying pan or oven. Also, along with meat, you can immediately cook baked vegetables. Served hot barbecue with a variety of sauces and salads.

When trying Caucasian shish kebab, many people think that this dish is prepared according to some secret and very laborious technology. In fact, there is nothing complicated about how to marinate meat in order to get a dish worthy of Caucasian cuisine. The main thing is to choose the right meat and not rush to get it out of the marinade - a good lamb kebab should be marinated for at least 6 hours.

Ingredients:

1 kg lamb pulp;
50 ml grape vinegar;
500 ml of water;
0.5 kg of onion;
Greens;
Salt pepper.

Cooking method:

Cut the peeled onion into medium rings, mash it with your hands.
Cut lamb into portions, salt and pepper, leave for 15 minutes.
Put the meat in a deep bowl, alternating it with layers of onions.
In a separate bowl, mix water and vinegar, pour the barbecue with the resulting marinade.
Cover the container with the meat and leave in the refrigerator for at least 3 hours.
Thread the kebab on skewers, fry on coals for 15-20 minutes.
During cooking, turn the kebabs often (about once every 2 minutes).

Interesting from the network

This recipe is a little more complicated than most of its "colleagues", but for holiday table or a chic picnic he fit better Total. Fragrant spicy marinade will add piquancy and unusual flavor to the dish. The amount of ingredients is calculated for 1 kg of meat. You can reduce or increase them proportionally.

Ingredients:

6 bulbs;
½ cup tkemali sauce;
50 g fat tail fat;
1 st. l. dried barberry;
1 tsp zira;
4 tomatoes;
Fresh greens;
Salt pepper.

Cooking method:

Cut the onion into half rings, put in a pickling bowl and mash well with your hands.
Remove the skin from the tomatoes, after holding them in boiling water.
Cut the peeled tomatoes into small cubes and send to the onion.
Cut the lamb into portions and lay out to the vegetables.
Pour everything with melted bacon and tkemali sauce, mix well.
Add chopped herbs, all the spices indicated in the recipe, salt and pepper to taste.
Once again, mix everything thoroughly and leave the meat to marinate for 3 hours.

If you want a delicious barbecue, but the weather or pressing matters do not allow you to get out into nature, you can easily make this meat delicacy at home. All you need is a few ingredients and an oven. Together with kebabs, you can immediately bake potatoes by placing them on a baking sheet and placing them under the bottom of the grate. Meat juice and marinade that will be released during cooking will make for an amazingly tasty side dish.

Ingredients:

1 kg lamb;
2 lemons;
4 bell peppers;
1 bunch of parsley;
2 tsp marjoram;
2 tsp dried mint;
4 bulbs;
Olive oil;
Salt pepper.

Cooking method:

Peel half of the specified onion and grate on a coarse grater, put in a deep bowl.
Squeeze the juice of one lemon on the onion, add marjoram, mint, salt and pepper to taste.
Refuel the onion large quantity olive oil, sprinkle with chopped herbs, mix.
Put the lamb cut into large cubes into the resulting mixture.
Marinate the skewers for at least 2 hours in the refrigerator.
The remaining bow and bell pepper cut into circles.
Thread the meat onto the skewers, alternating with the onions and sweet peppers.
Put the skewers on the grate, heat the oven to 200 degrees.
When the lamb is reddened, pour it with the juice of the second lemon and bring to readiness.

At first glance, lamb kebab seems to be a very simple dish to prepare, but if you want to observe all the subtleties of its preparation, you will have to work hard. The result will more than justify the time spent. Especially if you use the detailed video instruction on how to marinate and fry the kebab:

Now you know how to cook lamb skewers according to the recipe with a photo. Enjoy your meal!

Lamb shish kebab is one of those dishes that creates a sense of celebration in itself. His appearance on the table will cause sincere delight among all those present. To make the first impression only intensify during the meal, before you cook lamb skewers, you need to take note of the following recommendations:
The meat with the marinade should be mixed until you are sure that each piece is evenly covered with sauce and spices;

If you smell a specific smell from lamb, hold it for several hours in cool water. To avoid this problem, it is better to take the meat of a young lamb;

The easiest way to check the readiness of the kebab is to pierce it with a knife or skewer. If the ichor is not released, then the meat is already ready;

It is best to cut the lamb into medium pieces so that they are well marinated and it is convenient to string them on a skewer.

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

Barbecue "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 a bowl with meat and onions, mix everything and press down with oppression, put in the refrigerator. After half an hour, you can start frying, after stringing pieces of meat mixed with onion rings on skewers.

On other skewers, any vegetables cut into pieces should be strung - potatoes, beets, carrots, zucchini, tomatoes. Fry vegetable kebab you need the same as meat - on the coals. Serve all together, the guests will lick their fingers!

The easiest lamb skewers

Rinse 500 g of lamb pulp, cut, put in a saucepan, sprinkle with salt and black pepper to taste. Add 2 onions cut into rings, season with 1 tablespoon of vinegar and juice of 1 lemon. Now mix all the ingredients well and put the pan in the refrigerator for 2-3 hours. Everything can be fried! Simple, affordable and very tasty.

Lamb shish kebab in cognac

Rinse 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. Salt, sprinkle with ground black pepper, mix and leave to soak overnight in a cold place. Before stringing on skewers, if possible, shake off the pieces of meat from the greens. Fry in high heat from hot coals for 3-4 minutes, then remove the skewers from the heat, pour the meat with cognac (it will take about 50 ml) and bring to readiness on the grill. Serve with fresh tomatoes and pickled onions.

Lamb kebab "Minute" with egg

Take a kilogram of young lamb, cut into small pieces, salt and pepper, mix. If you don’t have the time or patience to wait, you can fry right away! Mixed with meat, string the same size pieces of peeled and salted zucchini. Fry on hot coals until half cooked, then remove from heat and brush each piece with a beaten egg. After that bring on coals to readiness. Young potatoes baked in coals and green salad leaves are ideal for such a barbecue.

Washlyk marinated with Russian kvass

Rinse a kilogram of lamb, cut off fat and films, 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 into the future kebab and press down with oppression for 3-4 hours. After that, you can string on skewers and fry (without onions).

Kebab spicy

One and a half kilograms of lamb cut into small cubes. Add finely chopped onion and chopped parsley. Salt, season with pepper, lightly sprinkle with 3% vinegar, mix, cover and leave to marinate for 5-6 hours. Pieces of meat strung on skewers mixed with onions, fry on hot coals, after greasing each piece with melted lamb fat. Garnish the finished kebab with chopped tomato and pour over the tkemali sauce.

A good barbecue is not just an appetizer, it is something grandiose. And the cooking process itself turns into a whole ritual. Of course, the dish can be prepared from almost any meat that your heart desires, but lamb skewers, familiar to many firsthand, cannot be confused with any other. Properly prepared, it turns out very fragrant, juicy and extremely tasty.

There are an endless number of variations on how to cook lamb skewers. Starting from the most simple recipes without pre-marination and ending with more complex, sophisticated ways using the most unusual marinades based on complex sauces, dry wine, mint, onion, spices and exotic spices. One way or another, preparing a marinade for lamb skewers is one of the most important and crucial moments. It is from what and how our nutritional base for lamb is prepared that the final result, the juiciness of the meat, and its aroma will largely depend.

Lamb shish kebab - food preparation

Of course, the selected meat will play an equally important role in the preparation of delicious kebabs. It actually starts with him. So how do we choose exactly what we need?

Without a doubt, lamb meat up to two or three months is considered the most ideal option, but you can taste such a delicacy only in the spring. In addition, tender milk lamb is quite an expensive pleasure. If it is not possible to purchase it, pay attention to the meat of young animals up to 9-12 months old. As a rule, it is distinguished by red color, elasticity and snow-white fat. The meat of older brothers has dark color and yellow layers. In addition, fresh meat has a pleasantly sweet smell - keep this in mind when buying.

Arriving home, cut the lamb into pieces of about 500 grams, rinse well, clean from tendons, films, cut off excess fat. Now you can cut into cubes the size of Walnut(or more). It is not necessary to get rid of small cartilage and bones, because they also have their own piquancy and charm.

Lamb shish kebab - preparation of dishes and equipment

To cook lamb skewers, it would be nice to get a brazier or an electric barbecue grill. But if you want to feel that undeniable connection with nature, that memory that has been embedded in our genes since ancient civilizations, when our distant ancestors roasted their hunting trophies on coals, build a hearth from non-burning material (stones, bricks) and kindle a fire.

Dishes for marinating meat should be deep and necessarily non-oxidizing, because we will create an acidic environment for our kebabs. A large enameled pan or basin is perfect for these purposes.

Recipe 1: Caucasian Lamb Shashlik

Caucasian kebabs are a refined dish that is simply unacceptable to cook from thawed lamb. This is an art that prefers man's hands! For such a responsible matter, only the meat of a young animal will fit.

Ingredients:

- lamb 1 kg
- 4-5 onions
- ground pepper
- salt
— dry wine 150 gr.
- vegetable oil

Cooking method:

Clean the lamb from unnecessary tendons and films, cut into small pieces. Season them with pepper, salt, mix with chopped rings onions, sprinkle with wine, add vegetable oil and mix thoroughly again. Leave to marinate for a few minutes. Young meat is very tender and quickly absorbs the aroma of spices. If the meat is not very young - leave to marinate for more long time(3-4 hours).

Next, put the pieces on metal skewers mixed with onions and fry over coals for ten or fifteen minutes. During cooking, turn the skewers over and sprinkle the pieces with wine. Serve a lot of greens for the finished barbecue: basil, parsley, green onions, cilantro, etc.

Recipe 2: Lamb Skewers with Yogurt

An unusual combination, isn't it? For this recipe, it is advisable to use unsweetened yogurt. In extreme cases, it can be replaced with thick kefir (3.2% fat).

Ingredients:

- 1 kg lamb
- a glass of yogurt
- 4 tbsp. l. olive oil
- one lemon
- garlic 2-3 cloves
- half a teaspoon of thyme
- half tsp rosemary
- mint
- black pepper, salt

Cooking method:

Cut the lamb into approximately equal pieces. Salt, pepper. Mix yogurt with olive oil, thyme, rosemary. Rub the zest, squeeze the juice from the lemon, finely chop the mint. Add the zest, mint and juice to the mixture, mix everything. Pour the pieces of meat with the prepared marinade and marinate for 5-9 hours. After that, you can start cooking barbecue on hot coals.

Recipe 3: Lamb Kebab with Kiwi

Original outlandish recipe! For the marinade, along with the generally accepted components, we will use mineral water, but the most unusual thing about this dish is kiwi.

Ingredients:

- 600 gr. lamb pulp
- half a kiwi
- a bunch of cilantro
- 1-2 garlic cloves
- half a lemon
- 1 large tomato
- 1 large head of onion
- sodium glutamate ( sodium salt) 1 table. a spoon
- 150 gr. vegetable oil
- mineral water 200 gr.

Cooking method:

Cut the lamb into large pieces 2-2.5 cm thick. Onion cut in half (or quarters) and pass through a meat grinder (garlic crusher) so that it gives juices and taste to the marinade. Cut the tomatoes into slices and crush, garlic - into large plastics, chop the cilantro finely.

Mix all ingredients in a deep bowl, squeeze lemon juice and add monosodium glutamate (a natural flavor enhancer related to salts), mineral water to the marinade. Crush the peeled kiwi and add it to the marinade, pour vegetable oil. Mix everything thoroughly with cooked pieces of meat. Leave to marinate for 3-8 hours. After that, you can start cooking barbecue.

Recipe 4: Classic lamb skewers

For this recipe, you can use the loin, the back leg of lamb, preferably young. In addition, such components as kidneys, liver, heart will also make an excellent barbecue. The dish is fried on the grill or electric grill.

Ingredients:

- lamb 1 kg
- 6 onions (bulb)
- 3% vinegar half a glass
- 4 tomatoes
- tkemali sauce 4-5 tbsp. spoons
- lemon 1 pc.
- dried barberry on the tip of a knife
- melted lamb fat 20 gr.
- salt, pepper, any herbs

Cooking method:

Cut the meat, as always, into small pieces, put in a bowl, season with pepper, salt, finely chopped onion, vinegar (lemon juice), mix. Cover with a lid, leave for two to five hours to soak. After this time, string the pieces mixed with slices of onions, tomatoes on a skewer, then grease them with lamb fat and on the grill. Keep the meat over hot coals, constantly turning over, it takes 10-15 minutes. Serve tkemali sauce and a lot of greens with ready-made kebabs. Enjoy your meal!

For any barbecue, coals from linden, cherry, oak or birch firewood are most suitable. Raw material coniferous trees it is better not to use, otherwise you will get kebabs with a characteristic taste of resin. The use of gasoline, as well as other combustible substances, is also unacceptable.

Rotate the skewers regularly during the frying process to achieve even cooking. If the meat begins to dry out or burn prematurely, brush it with the remaining marinade. Do not forget to sprinkle the kebabs from time to time with water or wine acidified with vinegar. This will prevent premature burning and allow the meat to remain juicy inside.

Lamb shish kebab is one of the most delicious and healthy meals. Young lamb has tender and juicy meat, quickly absorbs flavors, so it is often used in the preparation of snacks. There are an endless number of roasting techniques and marinating techniques to consider in the recipes below.

How to cook lamb skewers?

Lamb shish kebab will turn out to be unusually tasty, if responsibly, cut it correctly, pickle it and fry it correctly. For an excellent result, there is a huge selection of spicy marinades and special fragrant coals. These additions will be useless if you do not know how to choose lamb for barbecue.

most gentle and delicious barbecue obtained from a 2-month-old lamb. Such meat is considered a delicacy and you can buy it only in early spring.
Meat of one-year-old lambs is more available. It has a bright red color, white fat and a specific sweet smell.
The meat of old animals is not suitable for cooking due to the strong specific smell.
For barbecue, use the loin, tenderloin or pulp of the hind leg.
When buying meat, it should be chilled, not frozen, this will directly affect the result: chilled pieces always come out drier and looser.

Lamb skewers - a classic recipe

From lamb - one of the important components, because it directly affects the taste, color and aroma of meat. Dairy lambs are marinated in a dry marinade of salt, spices and onions. For older meat, a combination of lemon juice, butter, cumin and coriander is used. You can spice up lamb with paprika, garlic and black pepper.

Ingredients:

lamb pulp - 2 kg;
onion - 1 kg;
vegetable oil - 50 ml;
lemon juice - 120 ml;

Cooking

Clean the meat from the films and cut into pieces.
Add chopped onion rings, mash.
Season, pour in juice and oil. Stir and set aside for 4 hours.
Thread on skewers and fry classic lamb skewers for 15 minutes.

Recipe for lamb skewers in Caucasian style

Caucasian lamb shish kebab is a popular cooking method, characterized by simplicity and incredible taste. It is only necessary to prepare a marinade from vinegar and herbs, and immerse the lamb for several hours. Dairy meat will take less time to marinate. Fresh greens and baked vegetables emphasize the Caucasian flavor.

Ingredients:

lamb pulp - 1 kg;
onion - 500 g;
grape vinegar -60 ml;
fresh cilantro and parsley - a handful;
tomatoes - 3 pcs.;
sweet pepper - 1 pc.;
water - 700 ml.

Cooking

Cut the pulp, chop the onion into rings.
Add vinegar, herbs, meat and onions to the water.
Marinate 7 hours.
Thread onto skewers, alternating with tomatoes, onions and peppers.
Fry Caucasian lamb shish kebab for 15 minutes.

Lamb shashlik on kefir

The recipe for lamb skewers differs in various marinades and cooking times. The simplest and affordable way- the use of kefir. The fermented milk product perfectly softens the meat, gives the pulp a slight sourness and relieves the dish of a specific smell. The marinating process will take no more than 4 hours, which is quite justified.

Ingredients:

lamb - 550 g;
kefir - 500 ml;
onions - 3 pcs.;
lemon juice - 60 ml.

Cooking

Chop lamb and onion.
Lay in layers, season with juice and set aside for 40 minutes.
Pour in kefir and marinate for 3 hours.
Fry a delicious lamb skewers on the grill until golden brown.

Shish kebab "seeds" of lamb

Lamb is a popular dish that has received vernacular name"Seeds", thanks to the juicy and tasty pulp from which it is impossible to break away. "Seeds" are prepared simply: you need to clean the ribs from the films, cut into portions and, strung on a skewer, fry, then cut the flesh from the bone and, flavored with paprika, serve with sauce.

Ingredients:

ribs - 900 g;
zira - a pinch;
paprika - 1 teaspoon;
ground black pepper - a pinch.

Cooking

Cut the ribs and season with spices.
Thread onto a skewer and roast for 20 minutes.
Remove from the skewer, cut off the pulp.

Lamb kebab with kiwi - recipe

Marinade for lamb kebab with kiwi - The best way quickly prepare the meat. To soften it, you need acidic environment. Kiwi - exotic fruit, in chemical composition which contains natural acids, so it is perfect for marinade. The meat should be kept in the marinade for no more than an hour, so as not to turn it into a hard “sole”.

Ingredients:

lamb pulp - 900 g;
kiwi - 2 pcs.;
onions - 2 pcs.;
mineral water - 250 ml.

Cooking

Chop meat and onion.
Chop the kiwi.
Combine the products, pour in water, mix and set aside for an hour.
Thread the meat onto skewers and fry the lamb skewers until golden brown.

Lamb shish kebab in pomegranate juice

For barbecue - a great way to show imagination and try original marinades. One of which - on pomegranate juice - is especially tasty and piquant. You should be careful about the process, and marinate the product for no more than three hours, since the juice contains tannins that will make the meat “rubber”.

Ingredients:

lamb - 2 kg;
onion - 1 kg;
lemon juice - 50 ml;
a clove of garlic - 6 pcs.;
pomegranate juice- 100 ml;
vegetable oil - 50 ml;
coriander and black pepper - a pinch each.

Cooking

Chop lamb and onion. Knead. Season, add lemon and pomegranate juice, oil and garlic.
Mix everything and set aside for 2 hours.
String and fry the best kebab lamb 20 minutes.

Lamb skewers on the bone

Lamb skewers on the bone are especially juicy and tender. The bone holds the fat and juice in the meat and keeps the flesh from drying out. Loin on the bone is an excellent choice for this cooking method. Such meat is perfectly marinated, quickly fried and convenient to serve, so it is often cooked at picnics and trips to the country.

Ingredients:

lamb loin - 1.2 kg;
vegetable oil - 40 ml;
paprika - 10 g;
coriander - 1/2 teaspoon;
lemon juice - 60 ml;

Cooking

Cut the loin into slices.
Season, drizzle with juice and oil.
Refrigerate for 2 hours.
Thread onto skewers and grill over charcoal until cooked through.

Lamb shish kebab on wine

Juicy lamb skewers will become much tastier if marinated in red wine. After such soaking, the meat acquires an expressive shade, unusually juicy flesh and traditional Caucasian flavor. To make the meat tender and fragrant, you should hold it in the marinade for an hour, then fry for 15 minutes.

Ingredients:

lamb pulp - 1 kg;
onion - 500 g;
red dry wine - 250 ml;
vegetable oil - 50 ml;
ground black pepper - 1/2 teaspoon.

Cooking

Cut the lamb flesh, chop the onion into rings.
Lay in layers, season, pour in oil and wine. Marinate no more than an hour.
Thread onto skewers and grill for 15 minutes.

Lamb skewers in the oven - recipe

Lamb skewers in the oven - an appropriate replacement traditional way charcoal cooking. At home, it will not be possible to achieve the smoke flavor loved by everyone, but a properly selected marinade and a high-quality piece of meat with a moderate amount of fat will provide the dish with juiciness and excellent taste.

Meat, properly cooked on the grill, is famous for its juiciness, originality of recipes. But a classic, Caucasian or bone-in lamb kebab is considered truly delicious, which has previously been marinated for a long time in a mixture of aromatic spices, juices, wines or sour-milk products. Before marinating lamb for barbecue, you need to find a good cut. Remember that the younger the animal, the tastier the dish will be.

How to cook lamb skewers

The main secret- marinade for lamb skewers. Lamb meat, be it tenderloin, loin or neck, should be thoroughly soaked in a suitable marinade. Professionals often use dry red wine, mineral water, lemon juice to create the base. The main spices are basil, cilantro, rosemary, coriander, mint, garlic, or a mixture of fresh vegetables prepared in a wok. The result is delicious dish, which is served by laying it on a plate in layers, sprinkled with fresh herbs, onions. The most delicious recipes are:

on dry wine;
with pomegranate juice;
with kefir, tan or ayran;
Karski meat.

What part of the lamb is better to make barbecue

The basis of any meat dish is a properly selected part of the carcass. For various reasons, not all of them are suitable for barbecue: some have too much tail fat, veins or natural intramuscular films. The ideal option for cooking meat on the grill is the pulp hind legs, tenderloin, lamb loin. These parts have completely different characteristics, but in their own way are ideal for many recipes.

How to pickle deliciously

Before marinating young lamb for barbecue, figure out on what basis the basis for the marinade is selected. The very purpose of pickling is to soften the meat, preserving its juiciness, nourishing it with new aromas of seasonings, vegetables, and fruits. The softer the piece, the better it absorbs the taste of the marinade. Lightly carbonated, sour-milk drinks will perfectly cope with the task of softening the future barbecue, fresh juices many fruits, for example:

yogurt;
kefir;
juice with kiwi pulp;
mineral water;
tomato sauce.

Lamb barbecue recipes

Numerous grilled meat recipes mainly differ in what marinade they use for lamb on barbecue. All these cooking methods have been carefully verified over the years, have many options and have received popular approval. If you want to surprise your guests with the spicy taste of the dish, marinate a piece of fatty lamb with barberry, tkemali sauce and dill. For those who do not like overly soft meat, a marinade based on dry white wine or apple cider vinegar with sugar. Calorie content is indicated per 100 g of the finished dish.

Classic recipe

Time: 3 hours.
Servings: 5 persons.
Calorie content of the dish: 220 kcal.
Destination: for lunch.
Cuisine: Russian.
Difficulty: easy.

The classic version of the kebab from a soft cut of a sheep can be found everywhere. It is considered the easiest to prepare, and its photo can be found in almost any restaurant menu. Instructions on how to cook meat classic recipe may vary by region, but general rules and the ingredients remain the same. This dish is suitable for people with completely different preferences in the degree of meat roasting and will not leave anyone indifferent.

Ingredients:

cut with lamb fat - 1 kg;
onions - 500 g;
vegetable oil - 50 g;
salt, pepper - 1 tbsp. l.;
dry white wine - 0.2 l.

Cooking method:

Cut the pulp into cubes of 50-70 g, chop the onion into strips.
Mix thoroughly, squeeze the juice out of it.
Put lamb on top, pour wine, oil, pour seasonings, stir everything. Let it brew for 1 hour.
Thread meat onto skewers, grill over medium charcoal, turning every 20 minutes, until tender.

With vinegar

Time: 2-3 hours.
Servings: 5 persons.
Calorie content of the dish: 170 kcal.
Destination: for lunch.
Cuisine: Russian.
Difficulty: easy.

Before you marinate lamb on a barbecue with vinegar, find out if all guests will like tough meat. Yes, that's right, vinegar also softens the meat, opening it up for the main flavor of the marinade, but keep in mind that as the kebab is grilled, it can become tougher than you might expect. This recipe got widespread in view of the ease of execution, variability, maximum speed of making the dish. To make the taste more interesting, rich, try adding red ground pepper and fresh tomato pulp to the marinade in addition to standard products.

Ingredients:

sheep meat - 1 kg;
onion - 300 g;
table vinegar, 9% - 0.1 l;
salt, pepper - 1 tbsp. l.

Cooking method:

Cut the lamb pulp into cubes of 50-70 g, chop the onion into rings or half rings.
Stir the onion with salt, pepper, set aside so that the juice appears, then add the lamb, mix.
Pour in the vinegar, let it brew for 1 hour.
Grill over medium charcoal until cooked through.

in dry wine

Time: 5-6 hours.
Servings: 5 persons.
Calorie content of the dish: 110 kcal.
Destination: for lunch.
Cuisine: Caucasian.
Difficulty: medium.

Among professional chefs, it is believed that any meat can be made tastier if fried, stewed, marinated with white or red wine. It gives the dish a pleasant sourness, softens the pulp during pickling, gives its own rich taste. Lamb shish kebab, soaked with a mixture of spices, smell, taste of quality wine, is considered the most correct.

Ingredients:

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

Cooking method:

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

With pomegranate juice

Time: 2 days.
Servings: 5 persons.
Calorie content of the dish: 160 kcal.
Destination: for lunch.
Cuisine: Azerbaijani.
Difficulty: medium.

You can often find photos of barbecue in pomegranate marinade on the Internet. This dish catches the eye with its reddish hue, it is juicy, looks attractive when the pieces are strung on a skewer. The process of making such a dish is more complicated than others. meat dishes on the grill: it takes much more time. To pleasantly surprise and delight your guests with the most delicate pomegranate lamb pulp, learn how to cook such a barbecue.

Ingredients:

lamb tenderloin - 1 kg;
pomegranate juice - 1.5 l;
onion - 200 g;
suneli hops - 1 tsp;
salt, pepper - 1 tbsp. l.

Cooking method

Cut the lamb pulp into portions of 50-70 g, chop the onion.
Pour pomegranate juice into a container, put lamb, spices, onions. Place in refrigerator for 24-30 hours.
Add salt, pepper to the marinade, wait another 2 hours.
Thread the pieces onto skewers, fry over plenty of charcoal until tender.

With kefir

Time: 4-5 hours.
Servings: 5 persons.
Calorie content of the dish: 150 kcal.
Destination: for lunch.
Cuisine: Georgian.
Difficulty: easy.

Caucasian shish kebab should be marinated in fermented milk products, for example, in kefir. An important part is the presentation of the dish: the meat can be served with baked eggplant, red wine, whole cherry tomatoes, so that even in the photo it looks extremely appetizing. The most important element of its production is the correct kefir or ayran marinade, which sets the tone for the whole dish. Due to it, the pulp is tender, melting in the mouth, without a trace giving the guest its taste.

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:

Cut the lamb pulp into portions of 50-70 g, chop the onion.
Pour kefir into a container, lay out pieces of barbecue, add onion, spices, salt and pepper. Let marinate for 3-4 hours.
Thread the pieces onto skewers, fry over coals until tender.

With mineral water

Time: 6-7 hours.
Servings: 5 persons.
Calorie content of the dish: 130 kcal.
Destination: for lunch.
Cuisine: Georgian.
Difficulty: easy.

Mineral water famous for its useful properties, can be useful during the manufacture of barbecue. In carbonated form, it does an excellent job of softening the lamb pulp, does not interrupt its taste, allowing you to enjoy the natural aroma of lamb well roasted on coals. It is customary to serve such a kebab to the table with hot sauce, ketchup, garlic sour cream or mayonnaise, so the lonely taste of meat should be supplemented with something.

Ingredients:

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

Cooking method:

Cut the meat into pieces of 50-70 g.
Finely chop the onion, mix with salt so that it gives juice.
Pour mineral water into a container, crumble ginger into it, add onion, pieces of lamb. Let it brew for 5-6 hours.
Thread onto skewers and grill until tender over plenty of charcoal for 25-30 minutes to brown.

In the oven

Time: 6-7 hours.
Servings: 5 persons.
Calorie content of the dish: 350 kcal.
Destination: for lunch.
Cuisine: Russian.
Difficulty: medium.

Not quite a standard meat recipe is suitable for those who do not have the opportunity to go out into the countryside, buy their own barbecue, or simply do not like the smell of smoke. Many may call barbecue cooked in the oven wrong, but it can also be made extremely tasty, albeit without smoke. The whole secret is a long infusion in a thick fragrant marinade, which will give the lamb a piquancy. This won't outshine the smell of charcoal-grilled lamb, but it can be an acceptable substitute.

Ingredients:

lamb tenderloin - 1 kg;
tomato sauce - 200 g;
onions - 400 g;
garlic - 8 cloves;
fresh basil - 30 g;
dried oregano - 1 tbsp. l.;
salt, pepper - 1 tbsp. l.

Cooking method:

Cut the tenderloin into portions of 50-70 g, beat off a little.
Chop the onion into rings, mix with salt so that it gives juice.
Add the onion, chopped garlic cloves, oregano, chopped basil, salt and pepper to the tomato sauce. Mix, lay out pieces of tenderloin. Let it brew in the refrigerator for 4-5 hours.
Thread the tenderloin pieces onto skewers and place on a greased baking sheet. Put in the oven, bake until cooked at a temperature of 170 degrees.

From lamb leg

Time: 1-2 hours.
Servings: 5 persons.
Calorie content of the dish: 210 kcal.
Destination: for lunch.
Cuisine: Azerbaijani.
Difficulty: easy.

The pulp of the hind leg of lamb is traditionally considered one of the best pieces for barbecue due to its juiciness, the presence of a small but sufficient amount of fat, unique palatability. This piece is marinated in a thick marinade, which has a pronounced taste, smell, which will allow the meat to open up. To delight your guests even more, serve shish kebab with spicy tomato sauce perfect for this dish. Spices are not needed here.

Ingredients:

a 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:

Cut the meat from the lamb leg into portions.
Chop the onion, add it to the container with ketchup, tomato sauce. Lay out the lamb. Marinate 1 hour.
Grill over coals until cooked through.

On the bone

Time: 2-3 hours.
Servings: 12 persons.
Calorie content of the dish: 180 kcal.
Destination: for lunch.
Cuisine: Georgian.
Difficulty: easy.

It is known that meat with bones is excellent for cooking a thick broth that has a rich taste and aroma. The same is true for barbecue: it turns out tender, has a pronounced smell of roasted lamb, and the right marinade helps the taste to open up even more. The main thing is not to overdry the loin - it is customary to fry it using not skewers, but a grill grate. The dish will turn out tender, juicy.

Ingredients:

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

Cooking method:

Cut the loin between the ribs.
Finely chop the onion, grind the coriander together with pepper, salt, cumin. Add loin. Marinate 2 hours.
Grill lamb over medium charcoal using a grill rack until cooked through.

From lamb meat

Time: 2-3 hours.
Servings: 12 persons.
Calorie content of the dish: 220 kcal.
Destination: for lunch.
Cuisine: Georgian.
Difficulty: medium.

Rack of lamb is not in vain served in restaurants for a lot of money. The pulp of a young lamb is tender, has its own unique flavor, aroma, which cannot be interrupted by a too odorous marinade. It is also important not to overcook it: the structure of the fibers here is fragile, it breaks up on its own, due to which the kebab should turn out to be very soft, melting in your mouth. Serve it with greens and lavash.

Ingredients:

rack of lamb - 1 kg;
ground chili - 0.5 tsp;
smoked paprika - 2 tsp;
coriander - 1 tsp;
olive oil - 6 tsp

Cooking method:

Divide the caret between the ribs.
Grind spices, stir with olive oil.
Arrange the ribs in bags for vacuuming, evenly distribute the mixture of oil and spices between them. Seal the packages, let the contents brew for 2 hours.
Slowly fry the caret over a small amount of coals until cooked.

Karski

Time: 8-9 hours.
Servings: 7 persons.
Calorie content of the dish: 110 kcal.
Destination: for lunch.
Cuisine: Georgian.
Difficulty: medium.

Traditional Caucasian Karski meat is a work of art, whose recipe has been measured by generations of chefs. The cardinal difference from other recipes is the use of a special adrenal part of the lamb loin, which has a special taste and smell. In the same dish, the most delicate lamb kidneys are used, giving additional piquancy, bitterness.

Ingredients:

adrenal pulp loin - 1 kg;
lamb kidneys - 4 pcs;
onions - 200 g;
fresh tomatoes- 200 g;
green onion- 1 bunch;
basil - 10 g;
vodka - 0.1 l;
kefir - 0.3 l;
lemon juice - 10 g.

Cooking method:

Cut the loin into 4 equal parts, cut the pieces.
Onion cut into half rings, green - chop. Mix them in a container, add salt.
Pour vodka, kefir into the onion mixture, put the loin.
Soak the kidneys for 2 hours to remove bitterness. Change the water after 1 hour 3 times. Last time add lemon juice.
Add the kidneys to the main part of the loin. Marinate 2 hours.
Cook the kebab over a large amount of coals for 25-30 minutes.