Shish kebab is from lamb meat traditionally considered the most correct and real.

Let's find out how to cook it tasty and according to all the rules. After all, the process of preparing this beloved dish has its own characteristics and subtleties.

Our distant ancestors began preparing shish kebab from prehistoric times, as soon as they learned how to make fire. Since then, this dish, of course, has been improved, but without exaggeration, we can say that this is the oldest food.

If you familiarize yourself with the main nuances of choosing meat for barbecue given below, then buy right piece lamb will not be difficult for you.

Very tender kebab practically without a specific lamb smell, it is obtained from the meat of a young animal up to two months old. This kebab can only be prepared from February to April, since animals are born at the very beginning of the year.

And here all year round For barbecue, you can use the meat of an adult sheep. IN good meat should not contain more than 15% fat.

The more fat, the stronger the specific taste and smell of lamb will be. You can’t completely give up fat either, choose the middle option.

The fat must be milk or white, a yellowish tint indicates the old age of the animal.

Good lamb has a uniform and natural red color (not burgundy or pink), and also elasticity.

The dark shade indicates that the ram was old. The meat should not slide and blood should not ooze from it.

Avoid lamb that has a vague or off-putting odor. Good meat smells pleasant, with sweetish notes.

An excellent shish kebab will be made from the back part, the loin is also good, hind leg, tenderloin, just not the shoulder blade.

For lovers of aromatic specific lamb, additionally take fat tail. Thread it between meat pieces thin slices on a skewer. Lamb connoisseurs will definitely thank you for such a gesture.

For lamb shish kebab, as a rule, chilled meat is used, but not ice cream.

Classic recipe: we follow all cooking rules

Everyone has tried the classic kebab. And most people appreciate this dish.

Having cut out the film and tendons from the lamb, cut it into pieces the size of Walnut. Next, salt and pepper the meat to taste.

Mix the onions, cut into rings, together with the meat.

Add a little vegetable oil and the wine prepared in advance.

The lamb meat will marinate in just 15 minutes. And when using lamb, this time increases significantly.

Ideally, use glass or ceramic dishes for the marinade. The main thing is that there is no oxidation, as when using metal utensils. You can easily get poisoned.

The marinated meat, put on skewers, is sent to the fire.

The entire frying will take approximately 15 minutes.

During this process, turn the meat over and sprinkle it with wine. Make sure it doesn't burn.

The dish is served on the table with big amount greenery You can choose it to suit your taste.

Ready to learn all the secrets of cooking crazy delicious kebab from lamb meat? If yes, watch the video:

Extraordinarily tasty Caucasian-style lamb shish kebab

Who else, if not the mountainous Caucasian people, knows how to cook juicy, aromatic, delicious kebab better than anyone else? Be sure to try this dish.

For this recipe fragrant kebab you will need:

• A kilogram of lamb pulp;
• Half a kilo onions;
• Black by ground pepper;
• Salt;
• Grape vinegar;
• Fresh green parsley;
• Fresh green cilantro;
• Cold clean water.

After peeling the onion, rinse it well in running water. Grind the ingredient into thin rings.

Rinse the meat well with warm water. Cut into small pieces (the smaller the pieces, the faster it will marinate and the juicier it will be). But the main thing is not to overdo it in this matter.

Separately prepare the marinade. To do this, mix pure cold water and a few tablespoons of grape vinegar.

Place the meat in a deep bowl made of non-oxidizing material. On top of it are onion rings. Pour the marinade over it all and cover the bowl tightly with a lid.

Now it all sits in the refrigerator for 4-7 hours.

Instead of the refrigerator, the meat can be infused in any cool place without direct sunlight.

Fry Caucasian-style kebab for 20-25 minutes, turning the skewers every couple of minutes. Periodically sprinkle the remaining marinade over the roasting meat to prevent it from burning.

Serve the dish hot, garnishing it with cilantro and parsley. The vinegar in the marinade can be replaced with lemon juice, and any spices can be added to taste.

Unconventional cooking method - in the oven

This cooking method will be convenient for residents of multi-storey buildings, because they do not always have the opportunity to go to nature or to the countryside.

It is possible to enjoy your favorite delicacy at home. And this dish tastes quite attractive, although it differs from the more traditional cooking of meat over coals.

For lamb shish kebab in the oven you will need:

Cut the meat into 3-4 cm pieces, and the fat tail fat into even smaller pieces. Mix it all together.

Three on fine grater onion. Add the onion pulp, a pinch of all the above spices, and lemon juice to the total mass and mix thoroughly. Leave for 2-3 hours room temperature.

We put the marinated meat on bamboo sticks. By the way, the sticks should be soaked in water first.

Place the sticks in an oven heated to 250-300 degrees. Place a baking sheet covered with foil under the grill. Place a couple of pieces of lard on the foil.

During the process, we turn the kebab sticks several times, making sure that everything is fried evenly. Immediately after cooking, serve the delicious dish on the table.

Taking into account all the described subtleties in cooking, your kebab will indeed be truly delicious.

Experimenting with marinade

There are a huge variety of marinades. For this, they use kiwi juice, pineapple juice, and even pomegranate juice.

There are also kefir-onion and coffee-onion marinade. All possible options can't be counted.

But a couple in particular delicious views let's take a closer look.

Marinate in tomato juice with bread

To prepare this recipe marinade for lamb shish kebab you will need:

• A kilogram of meat;
• A liter of tomato juice;
• Half a kilo of onion;
• A small loaf of gray bread;
• Spices to taste;
• Salt;
• Fresh tomatoes.

After cutting the meat into small pieces, add chopped onion into rings. Add salt and spices you like in moderation. Mix everything well and leave for five minutes.

Next, tear the loaf of bread into small pieces and place into the total mass. Pour tomato juice over everything.

Mix everything thoroughly and leave in a cool place for 7-10 hours.

After this time, you can start frying. It will take from 20 to 30 minutes.

Don't forget to turn over so the meat doesn't burn. You can spray with a weak solution of vinegar.

Immediately after cooking, serve with rings of chopped fresh onions and tomatoes.

Yogurt – add charm!

Unusual yogurt marinade. The meat turns out to be very tender and interesting in taste; everyone should try this type of marinade.

You will need:

• 1.5 kg lamb;
• 350 ml natural yogurt;
• 5-6 onions;
• A bunch of mint;
• 1 tbsp. spoon of basil;
• Salt;
• Pepper.

Add coarsely chopped onion into rings into a container with chopped lamb. Coarsely chop the mint there.

Pepper, salt, add basil. Knead the mass with your hands. Pour in the yogurt while continuing to stir.

Leave for several hours or even a day. Now the kebab is ready for frying. Bon appetit!

1. You should not cut the meat too finely or coarsely; in the first case, it can turn into coals, and in the second, it simply remains raw inside. A completely normal size for cutting is about the size of a matchbox;
2. If garlic is added to the marinade, be sure to chop it. There is no need to use a garlic press, this will add unnecessary bitterness to the meat;
3. If needed quick marinade, then use kiwi. Meat can be kept in this mixture for a maximum of 1.5-2 hours. Even after half an hour it is already suitable for frying.

Choose a lamb shish kebab recipe to suit your taste and enjoy this delicious and wonderful dish!

And now we suggest watching a video in which they will tell and show all the intricacies of marinating lamb meat:

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

Shish kebab “dietary”

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

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

The simplest lamb shish kebab

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

Lamb shish kebab in cognac

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

Lamb shashlik “Minutka” with egg

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

Shashlyk in Russian kvass marinade

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

Spicy kebab

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

Lamb shish kebab is one of the most delicious and... healthy dishes. Young lamb has a tender and juicy meat, quickly absorbs aromas, so it is often used in preparing snacks. There are an endless number of roasting techniques and marinating methods that should be covered in the recipes below.

How to cook lamb shish kebab?

Lamb shish kebab will turn out to be extremely tasty if you cut it responsibly, properly, marinate it and fry it correctly. There is a huge choice for excellent results spicy marinades and special aromatic coals. These additions will be useless if you don’t know how to choose lamb for barbecue.

1. The most tender and delicious kebab is made from 2-month-old lamb. This meat is considered a delicacy and can only be bought in early spring.
2. Meat from one-year-old lambs is more accessible. It has a bright red color, white fat and a specific sweetish smell.
3. The meat of old animals is not suitable for cooking due to the strong specific odor.
4. For shish kebab, use the loin, tenderloin or the flesh of the hind leg.
5. When purchasing meat, it should be chilled and not frozen; this will directly affect the result: chilled pieces always come out drier and looser.

Lamb kebab - classic recipe

Lamb is 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 meats, use a combination of lemon juice, oil, cumin and coriander. You can spice up the lamb with paprika, garlic and black pepper.

Ingredients:

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

Preparation

1. Remove membranes from the meat and cut into pieces.
2. Add chopped onion into rings and mash.
3. Season, add juice and oil. Stir and set aside for 4 hours.
4. Thread onto skewers and fry the classic lamb kebab for 15 minutes.

Caucasian lamb shashlik recipe

Caucasian-style lamb shish kebab is a popular cooking method, characterized by simplicity and incredible taste. You just need to prepare a marinade from vinegar and herbs, and immerse the lamb for several hours. Dairy meat It will take less time to marinate. Fresh herbs and baked vegetables will 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.

Preparation

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

Lamb kebab on kefir

The lamb shish kebab recipe is different various marinades and cooking time. The simplest and affordable way- use of kefir. Fermented milk product It will perfectly soften the meat, add a slight sourness to the pulp and relieve 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.

Preparation

1. Chop the lamb and onion.
2. Layer in layers, season with juice and set aside for 40 minutes.
3. Pour in kefir and marinate for 3 hours.
4. Fry delicious lamb shish kebab on the grill until golden brown.

Lamb kebab “seeds”

Lamb - popular dish, received popular name"seeds", thanks to the juicy and tasty pulp from which it is impossible to tear yourself away. “Seeds” are prepared simply: you need to peel the ribs from the membranes, cut into portions and, 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.

Preparation

1. Cut the ribs and season with spices.
2. Thread onto a skewer and fry for 20 minutes.
3. Remove from skewer and trim off flesh.

Lamb kebab with kiwi - recipe

Marinade for lamb shish kebab with kiwi - The best way quickly prepare the meat. To soften it, you need an acidic environment. Kiwi - exotic fruit, V 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.

Preparation

1. Chop the meat and onion.
2. Grind the kiwi.
3. Combine the products, add water, stir and set aside for an hour.
4. Thread the meat onto skewers and fry the lamb kebab until golden brown.

Lamb shish kebab in pomegranate juice

For barbecue - a great way to show your imagination and try original marinades. One of which is on pomegranate juice- 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 “rubbery.”

Ingredients:

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

Preparation

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

Lamb shish kebab on the bone

Lamb shish kebab on the bone is particularly juicy and tender. The bone retains fat and juice in the meat and keeps the flesh from drying out. Loin on the bone - great choice for this method of preparation. This meat marinates well, quickly fries and is easy to serve, so it is often prepared at picnics and trips to the countryside.

Ingredients:

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

Preparation

1. Cut the loin into slices.
2. Season, drizzle with juice and oil.
3. Refrigerate for 2 hours.
4. Thread onto skewers and grill over coals until done.

Lamb shish kebab with wine

Juicy lamb kebab will become much tastier if you marinate it in red wine. After this soaking, the meat acquires an expressive shade, unusually juicy flesh and a traditional Caucasian flavor. To make the meat tender and aromatic, you should keep it in the marinade for an hour, then fry it 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.

Preparation

1. Chop the lamb pulp and chop the onion into rings.
2. Layer, season, add oil and wine. Marinate for no more than an hour.
3. Thread onto skewers and grill for 15 minutes.

Lamb kebab in the oven - recipe

Lamb kebab in the oven - an appropriate replacement traditional way cooking on coals. At home, you won’t be able to achieve everyone’s favorite smoky flavor, 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.

Lamb kebab- This great snack. The process of preparing it very often turns into a real ritual. If you approach the process correctly, you will end up with a juicy, aromatic and incredibly tasty dish.

How to cook lamb shish kebab

The most simple options shish kebab preparations are options without marinating. However, the most complex recipes They suggest a marinade with the addition of mint, onion, dry wine, exotic herbs, spices, etc. The right choice of meat plays a big role. The most the best option is lamb meat that is only a couple of months old. However, it is quite expensive, so not everyone can buy it. In any case, you need to choose young meat. It is characterized by snow-white fat, elasticity and dark color. Be sure to take this into account when purchasing.

After you bring the meat home, cut it into pieces weighing 500 g, rinse thoroughly, remove tendons and membranes, trim off excess fat. Chop the pulp into cubes. By the way, trim small seeds and cartilage is not at all necessary - they have a special spicy taste.

Cooking lamb shish kebab

Chop 620 g of lamb into pieces. Cut a large onion into quarters and pass through a meat grinder. Large tomato cut into slices, crush a few garlic cloves. Finely chop the cilantro. Prepare the marinade for lamb shish kebab: mix 200 ml of mineral water, 155 g sunflower oil, squeeze lemon juice, add mashed kiwi fruit. For taste, you can also add a tablespoon of sodium glutamate to the marinade. Mix it with meat and leave to marinate for 4 hours.

Try doing and.

How to marinate lamb shish kebab

Cut 1 kg of lamb into small slices, place in a separate bowl, season with pepper, salt, add chopped onions, add 6 onions, stir. Cover with a lid and leave to soak for several hours. String the pieces alternately, alternating them with pieces of onion and tomato. Coat with lamb fat and place on the grill. Hold the meat over hot coals and turn over for 15 minutes. Serve tkemali sauce along with herbs along with the finished dish.

Do not deny yourself the pleasure of trying.

How to marinate lamb kebab: useful tips.

Select coals from birch, oak, cherry and linden firewood. Do not use coniferous wood as the food will bad taste resin. When lighting a fire, do not use flammable materials. Rotate skewers during grilling to ensure even browning.

Lamb shish kebab - cooking recipes.

Recipe with cognac.

Rinse 2 kg lamb meat cold water, dry with a paper towel, cut off the films and tendons, chop into large slices, weighing 200 g each. Peel ½ of the onion, cut it into thin rings, add to the main mass. Pass part of the onion through a meat grinder. Divide ½ kg of fat tail fat into 12 equal parts, place in a saucepan, salt, season with spices, sprinkle with herbs minced through a meat grinder. Sprinkle 100 ml of vinegar, add 30 ml of cognac, stir thoroughly. Leave to marinate for 6 hours. Thread onto skewers, alternating with onion rings and pieces of lard.

"Aristocrat".

Wash 1 kg of meat thoroughly, dry with a paper towel, cut into small cubes, place on the bottom of the pan. Chop 20 g of green onions, 100 g of onions. Add to the meat, season with pepper, add salt, stir, leave in a cold place for one night. String the marinated slices and fry for 3 minutes over well-heated coals. Remove from heat, pour in 50 ml of cognac, and fry on the grill. Serve with tomato wedges.

Baked potato recipe.

Rinse 1 kg of lamb, dry on a paper towel, cut in portioned pieces, season. Wash 1 kg of zucchini, trim the skin, cut into small “slices”, add salt. String meat slices, alternating them with zucchini. Grill over coals, season, brush with beaten egg, fry until full readiness. Bake 1 kg over a fire new potatoes(on a wire rack or in foil). Serve with meat and lettuce leaves.

Prepare also.

Proper lamb shish kebab - several options.

"Indian".

Wash 1 kg of meat pulp thoroughly, dry using a paper towel. Chop into small portions and place in a saucepan. Mix ½ liter of yogurt with salt, cloves, coriander and ground ginger. Leave the kebab to marinate for 4 hours, covered, in a cool place. Remove it from the marinade, mix with cinnamon and cardamom, and coat. Peel ½ kg of onion, chop it into thin rings. Boil 4 eggs, peel them, chop them into slices. Chop 220 g beets. Place marinated meat on skewers. Alternate it with onion rings, beet slices and eggs. Drizzle with oil, sprinkle with curry, and grill.

What do you think?

Recipe with barberry.

Wash 1 kilogram of lamb pulp, dry with a paper towel, and remove tendons, films and fat. Chop into small portions and place in a saucepan. Peel 220 g of onions, chop them, add along with chopped parsley, lemon juice And acetic acid. Salt, season with pepper, stir thoroughly. Leave the kebab to marinate for 3-4 hours, then put it on skewers and fry. Ready dish sprinkle with barberries.

How to soak lamb shish kebab.

Chop 1 kilogram of meat into portions. Cut 155 g of fat tail fat into thin slices, transfer it to a marinating vessel, add 3 chopped onions, add a tablespoon of cilantro, mint, add red pepper and salt. Pour in the juice of half a lemon, add 50 g of cognac. Stir thoroughly and leave for 6 hours in a cool place. Place on skewers, alternating them with pieces of fat tail fat, and fry over coals until done. Serve with fresh vegetables with hot sauce.

Delicious lamb shish kebab.

Chop 2 kg of meat into portions and place in a bowl for marinating. Add 4 onions, chopped into slices, a teaspoon of salt, mash thoroughly with your hands until the vegetables release juice. Add 50 g each of chopped basil and mint, a teaspoon of black pepper. Stir, add 200 g of natural yoghurt, 100 g of dry white wine. Stir, marinate again for 6 hours in a cool place. Place on skewers, alternating with onion rings.

Soft kebab lamb.

Chop 1 kg of loin into portions. Be sure to leave a rib in each slice. Grind 2 sprigs of rosemary or a couple of cloves of garlic in a blender or mortar. Place the meat in a marinating bowl and add the garlic-rosemary paste. Add 5 tbsp. spoons olive unrefined oil. Stir the total mass, place under a load, and leave for 12 hours. Do not add any acid to the marinade!

Lamb shish kebab photo.

Recipe in Avar.

Prepare in advance garlic Sause. Combine 5 garlic cloves with ten almond kernels, grind it all thoroughly in a mortar to obtain a homogeneous mass. Add a couple of tablespoons of fresh bread crumbs, drive in raw yolk. Rub it, in small portions pour in half a glass olive oil. IN ready sauce add juice from half a lemon, salt and pepper, stir gently again. Store in the refrigerator, but no more than a day. Chop 1 kg of fresh lamb into small pieces and place on skewers interspersed with onion slices. Grill over coals until cooked through. Transfer the finished dish to a plate and serve with the sauce.

Georgian recipe.

For 800 g of lamb pulp, take 250 g of any offal. Chop it all into pieces, put it in a marinating bowl, add 5 onions, cut into slices, chopped pepper, clearing it of seeds, 50 g of chopped parsley, salt and juice from the lemon half. Thread the meat onto skewers, alternating with offal. Fry on coals until done.

We hope that all cooking variations delicious kebab made from tender lamb pulp you liked. All you have to do is choose one that you can prepare during your next camping trip.

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 cook excellent marinade for lamb shish 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.

1. Cut the lamb into portioned pieces 4-5 cm each.

2. Salt the lamb to taste. Stir to coat each piece with salt. For better impregnation You can pound the meat a little with salt 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 maximum amount 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 very rich and delicious marinade, where the role of a softening agent for meat is tomato juice. This juice has 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

1. 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 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 it really soft juicy kebab, then try marinating 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

1. 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 great combination for the marinade. Honey will give the lamb a bittersweet note, and beer will perfectly tenderize the meat. You can use it instead of beer 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.

1. 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 gives unusual aroma 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, so recognized expert is a TV presenter. Of course, we’ll give him the floor to tell us his proven recipe.