Choose your own lamb kebab recipe for the best outdoor experience. Classic, with mint, ginger or onion - 8 recipes for you!

• 1.5 kg boneless lamb (preferably the back part)
• 300 g fat tail fat

For the marinade:

• 4 onions
• small bunch of cilantro
• small bunch of parsley
• 50 ml cognac
• 1 tbsp. wine vinegar
• 3 tbsp. vegetable oil
• 1 tbsp. salt
• 1 tsp freshly ground pepper

To submit:

• fresh herbs
• 2 onions
• pita

Cut the meat into medium pieces, tail fat– into smaller ones, put everything in a bowl.

Prepare the marinade. Peel the onion and cut into arbitrary pieces, place in a blender bowl, add herbs, cognac, vinegar and oil, chop until smooth and pour over the meat. Add salt and pepper, stir and marinate the meat in the refrigerator for 3-5 hours.

Thread the meat onto skewers and grill the kebab over coals until cooked through, about 15–20 minutes—if you pierce the meat, the juice should run clear. Serve with greens, onions and pita bread.

Recipe 2: lamb kebab with ginger (with photo)

• Lamb neck 3 pcs.
• Ginger – 10 gr.
• Kiwi – 1 pc.
• Salt – 1 teaspoon
• Coriander – 2 teaspoons
• Cumin – 0.5 teaspoon
• Pepper – 1 teaspoon
• Basil – 1 teaspoon
• Bay leaf – 3 pcs.

Peel the onion and chop coarsely. To prepare 1 kg of pulp, you need one teaspoon of salt, you need to add a teaspoon of salt and mix thoroughly with pressure, onion juice should stand out.

For some reason, many people cut the meat quite finely, but this is the first and biggest mistake. The pulp should be cut into about 7×5 pieces. Peel the ginger root and grate it on a fine grater.

Now about kiwi. Kiwi gives a very piquant and aromatic taste meat, many, having tried it once as a seasoning for a marinade, begin to use it constantly.

Kiwi should be added to marinated kebab only an hour before frying. Under no circumstances add kiwi in the evening or several hours earlier! If you keep the meat in kiwi, it will become like porridge, and this will not give much good taste kebab.

Mix all remaining spices with onions and meat. Add peeled and grated kiwi to the marinade an hour before frying the kebab.

Heat the coals. At this time, place the meat on skewers, trying to get rid of all the onions stuck to the meat, since during frying it burns and will have an unpleasant effect on the meat in the future. taste qualities meat.

Fry the meat over coals, turning often; if the fire flares up, immediately extinguish with water so that the kebab does not burn. Cook until lightly browned.

Serve the finished dish, as usual, with pickled onions cut into rings.

Recipe 3: Caucasian-style lamb shish kebab with vegetables

We prepare a recipe for lamb shashli in the Caucasian style, stringing vegetables between pieces of meat. True, the meat takes about 25 minutes to cook, and the vegetables are ready in 15 minutes. However, the vegetables are soaked in the juices of the meat and, even though they are boiled, they turn out very tasty. It is advisable to serve Caucasian-style lamb shish kebab with several sauces and fresh vegetables.

• Lamb - 1 Kilogram
• Onions - 4 pieces
• Eggplant - 2 pieces
• Zucchini - 1 piece
• Tomato - 4 pieces
• Bell pepper - 4 pieces
• Cilantro - 1 piece (bunch)
• Parsley - 1 piece (bunch)
• Green onion - 1 piece (bunch)
• Wine vinegar - 2 tbsp. spoons
• Vegetable oil - 2 tbsp. spoons
• Spices - To taste

Cut the meat into pieces.

Cut the onion into rings.

Mix the onion with the meat, add vinegar and squeeze well with your hands. Marinate for 12 hours.

We prepare good coals.

Grease the skewers with vegetable oil and thread the meat.

Fry the meat over coals, turning and sprinkling the coals with water if the fire flares up.

Cut the vegetables and thread them onto skewers. Grill over coals.

The meat is ready if clear juice starts to come out when pierced.

Serve with vegetables. Bon appetit!

Recipe 4: lamb kebab with mint (step by step with photo)

• lamb - 1 kg
• onions - 4-5 pcs
• salt, pepper, spices
• olive oil - 2 tbsp.
• mint - 1 sprig
• vinegar - 2 tbsp.
• parsley - 3-5 pcs

Cut the lamb into pieces suitable for making barbecue (be sure to remove all spit and tendons). Place the chopped meat in a bowl, add spices, oil and vinegar. Stir.

Add chopped onion into rings and coarsely torn greens. Mix everything thoroughly with your hands. Do not spare any effort: you need to mix as if you are kneading dough. Leave the meat to marinate in the refrigerator overnight.

Thread the marinated meat onto skewers.

And fry the shish kebab over the coals until full readiness. Lamb kebab with vinegar is ready!

Recipe 5: lamb kebab with honey (step-by-step photos)

• onion - 300 gr
• saddle young lamb— 2.3 kg
• ground black pepper
• parsley
• honey - 15-25 g
• carbonated mineral water

The saddle of a lamb has an unpleasant feature, namely, it is covered with a subcutaneous film that must be removed. Which, in fact, is what we do, armed with a knife and starting removal from the edge of the cut.

A nice feature is that the film is easy to remove. In practice, we just pull it, helping ourselves with a knife.

We cut the cut along the intervertebral discs into portioned pieces. For greater convenience, the tips of the ribs can be trimmed.

Chop the greens and chop the onion as desired. Let's pepper it. Salt. Add honey. Pour a glass of highly carbonated mineral water over the meat.

It is not necessary to marinate the meat for a long time; 3-4 hours will be enough in our case.

Since our pieces turned out to be too large for frying on one skewer, we use two.

Well, everyone determines the degree of readiness for themselves. You just have to take your time and don’t throw the kebab on too hot coals. Bones may turn a little black when fried, well, that’s their nature.

Serving shish kebab and types of side dishes, as well as accompanying alcohol, are a personal matter for everyone.

Recipe 6, simple: lamb skewers with vinegar

• lamb - 3 kg
• vinegar essence 70% - 2 tbsp.
• water - 400 ml
• salt, spices
• parsley - bunch
• onions - 1-2 pcs

For barbecue we use lamb ribs and neck. Cut everything into portions.

Place the meat in large saucepan, rinse under running water.

Now add barbecue spices, salt, black ground pepper, water, vinegar. Add the peeled garlic cloves, cutting them coarsely. Cut the onion into half rings and add it to the meat.

Stir again, cover the pan with a lid and leave the meat to marinate for 4-5 hours.

The meat is ready to cook. Light the wood in the grill. While the wood is burning down, thread the meat onto skewers.

After 2-3 minutes, turn the skewers over and fry the meat on the other side. The main thing is that the coals do not burn (you can spray water on them), so that the meat is cooked and not burnt.

Turn it over again...the kebab will cook and brown evenly.

Recipe 7: Lamb kebab with onions and tomatoes

• lamb - 2 kg
• onions - 1 kg
• tomato - 1 pc.
• salt pepper
• seasoning for meat
• wine vinegar - 4 tbsp.

It is better to cook shish kebab from the ham and kidney part of a lamb carcass. To marinate lamb, you need a stainless dish with a lid, and there must be a hole in the lid so that the meat does not “suffocate” when we put it in the refrigerator. Choose fresh meat. Pay attention to its smell and color. It should be a pale red color. The smell should not be putrid, but pleasant. To check for freshness, cook a piece of meat and pierce it with a hot knife, because... It happens that the meat smells normal on the outside, but visible changes are already taking place deep in the muscles. The consistency of the meat is also important, which should be dense.

Cut the meat into small pieces to make cubes of about 2-3 centimeters, you can leave a thin layer of fat, then the kebab will turn out juicier.

Then cut the onion into rings.

Sprinkle it over the meat.

Sprinkle the cut pieces of meat with salt, sparingly.

Cut the tomatoes into slices.

Shish kebab is not just a tasty, aromatic and truly “folk” dish, without which not a single picnic is complete from spring to late autumn inclusive (and some enthusiasts do not refuse it in winter). Shish kebab is, perhaps, one of the few methods of cooking meat that can reconcile the preferences of adherents of delicious food and adepts healthy food. This applies, of course, only to kebab prepared according to all laws, in other words, “proper” kebab. And many experts consider only lamb kebab to be correct.

If you believe professionals and simply experienced meat eaters, it is lamb that has the necessary softness, suitable density and degree of fat content necessary for optimal results. Therefore, kebab made from it turns out tastier and more aromatic than from any other raw material. However, even the most quality product can be ruined by improper preparation. And then instead of juicy and appetizing fried meat there is a risk of getting only a tough snack and complete disappointment in addition. So it is better to prevent possible failure by following simple recommendations.

Rules for preparing lamb shish kebab

1. Choice of meat. The basic principle is: the younger the ram that donates its flesh to your table, the better. An almost unattainable option far from the Caucasus: lamb aged 2 months or younger. More realistic: a yearling lamb. More mature animals tend to become wiry, which inevitably affects the quality of the meat. As for cutting, the choice of a specific part of the carcass depends largely on taste preferences the cook and his guests. The spine area, hind leg fillet and especially the neck are suitable. Before purchasing, smell the meat and make sure it does not exude unpleasant odor stale lamb fat.
   
2. Type of coals. Kebab makers recommend frying lamb over cherry, birch or linden wood. No fundamental difference, whether you buy them in a store or char yourself. The main thing is that each coal is completely hot, and by the time the meat starts frying, the fire on them has already gone out.
   
3. Rotate the skewers while roasting, exposing the meat evenly to heat. Do not forget to regularly spray the kebab with dry wine, sauce or marinade, especially burnt pieces.
   
4. A marinade, even the most complex in composition, should not contain vinegar, even wine or balsamic. Otherwise, a “rubbery” texture of the meat is almost inevitable. If you want to fry vegetables, do it separately from the kebab, because their cooking speed is different.
   

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

Marinade recipes for lamb kebab
When we're talking about about fresh fresh meat, the main rule of its preparation applies: the less, the better. Both in terms of the composition of the marinade, and in terms of the time of its action. We present the recipes in order of increasing “strength” and invite you to choose one of them yourself, depending on the properties of the lamb. The quantities of all ingredients are based on 2-2.5 kg of raw meat.

1. Cut 5-6 large onions (white or red) into rings, add salt, and lightly mash with your hands to release the juice.
   
2. Grind 4 large onions in a blender or meat grinder, add 100 ml of olive (or sunflower) oil.
   Stir 3 tablespoons of liquid honey and a teaspoon of ground black or a mixture of peppers in a glass of warm water.
   
3. 3 ripe lemon cut medium size along with zest, mix with fresh mint and/or dried aromatic herbs.
   
4. Make a paste of 4 cloves garlic, 4 sprigs rosemary, 10 tablespoons olive oil first pressing, season with a pinch of ground nutmeg.
   
5. Peel 1.5 kg of juicy tomatoes and mash them into a puree. Add two chopped onions and a head of garlic, mix everything.
   
6. Combine fat tail lard (approximately 150-200 g) with finely chopped onion (one medium-sized head), pour in 50 ml of cognac and the juice of half a lemon, stir.
   
7. Mix 2 glasses of dry white wine and 4 full tablespoons of adjika (its spiciness is to taste). Add chopped onion, head of garlic, ground pepper.
   
8. 5 tablespoons pomegranate juice or sauce, 3 tablespoons each of mustard and vegetable oil, 1 lemon without peel, a bunch of cilantro, half a small head of garlic. Solid ingredients chop, mix with liquids in random order.
   
9. The composition is identical to that indicated in the previous paragraph, with the exception of pomegranate juice, which is replaced with the same amount of soy sauce.
   
10. The most radical method is to cut into pieces or puree 1 kiwi fruit.
    

Lamb marinating process
When the main composition of the marinade according to one of the above recipes is ready, distribute it evenly over the meat, cut into small pieces of equal size. Place the marinated lamb in a container of suitable size - such that the barbecue preparation does not have to be compacted tightly, and there is free space above it. Any metal (especially aluminum and cast iron) utensils are not suitable for these purposes; under the influence of an aggressive marinade they can oxidize. Use a large ceramic, glass, plastic salad bowl or enamel saucepan.

Pour the marinated meat with carbonated water mineral water, yogurt, kefir, half-diluted dry wine, cherry or tomato juice or even strong tea leaves. Choose the liquid based on personal taste and the toughness of the meat, as long as it completely covers it in the bowl. Cover with a lid or flat plate, press down with a small weight and place in the refrigerator (a balcony or other cool place will also work).

The marinating time for lamb varies from 12 hours (for soft meat and light marinades based on oil and dairy products) up to 6 (onion, lemon marinade) and even a couple of hours ( spicy marinades with adjika and mustard). Special situation with kiwi marinade: due to the extremely high intensity of fruit acids, it is not recommended to leave meat in it for longer than 30, maximum 60 minutes. Afterwards, the kebab becomes too loose and sometimes does not even stick to the skewers.

Salt the meat only after marinating, just before frying. The reason for this recommendation is the same as the warning against using vinegar: salt helps remove intercellular fluid, which makes the kebab dry and tough. Wipe off the thick marinade with a paper towel and thread the pieces of meat onto skewers, alternating with thin rings onions. Spray on top liquid marinade or white wine.

Well-marinated lamb becomes elastic and produces a thin, slightly pungent aroma, the notes of which depend on the spices used. It can be cooked not only on a spit, but also on the grill, in the oven and even in a frying pan. But tender meat roasted over coals tastes best thanks to the spicy woody smoke and golden brown crust.

In this article we have collected everything about how to cook the most delicious lamb shish kebab - cooking secrets and recipes from the chef.

Lamb kebab is a classic of the genre!

True grilled meat lovers should definitely try cooking lamb marinated in different ways.

“Proper” kebab is not just tasty meat, it is something incredible. And the frying process itself is truly something like a ritual.

It’s clear that kebab can be prepared from any type of meat your heart desires, but lamb, which is familiar to many first-hand, cannot be confused with anything.

Lamb kebab - cooking secrets

If you cook the lamb according to the rules, it will be very juicy, aromatic and original in taste.

Eat great amount recipes for cooking lamb.

Starting with the easiest recipes without soaking in marinade and ending with the most complex, unusual recipes using the most exotic marinades.

For example, based on:

• mint;
• unusual sauces;
• dry wine;
• onions;
• spicy herbs.

However, making your own pickling sauce kebab meat is one of the most important nuances.

The taste and juiciness of pieces of lamb cooked on the barbecue or grill will largely depend on what and how the juicy, aromatic base for the lamb is made.

Preparing products for barbecue

Importance in creation delicious meat Naturally, the choice of lamb plays a role. Everything actually starts with him.

So how do you buy exactly what you need?

No doubt the most suitable option Lamb meat is available for up to 2-3 months, but you can taste such a delicacy only in spring.

In addition, the most tender lamb will not be cheap.

If it is not possible to take lamb, pay attention to the meat of young lambs up to 9-12 months of age.

Usually it is different:

• bright red hue;
• elasticity;
• white fat layer.

The meat of the oldest sheep has a dark color and a yellowish layer.

Besides, fresh product it smells nice, has a sweet aroma - you need to take this into account.

When you get home, you need to cut the product into half-kilo portions, rinse well, remove tendons and films, and cut off excess fat.

You can then cut into cubes the size of Walnut(or more).

There is no need to remove small cartilages and bones at all, because they will only add originality.

Preparing dishes and equipment

You need to cook on a grill or electric barbecue grill.

However, if you want to feel unity with nature, that memory that has been laid down at the genetic level since ancient times, when our distant ancestors roasted their hunting trophies on coals, you need to create a hearth from non-combustible material and light a fire.

The utensils for preparing barbecue must be

• not metal;
• roomy;
• with lid.

It’s good to take a glass bowl for marinating or plastic basin. Enameled cookware is suitable.

For any kebabs, it is correct to use coals:

• linden;
• cherries;
• oak;
• birch trees

It is better not to use softwood raw materials, otherwise the product will taste like resin. Do not start a fire using gasoline or other flammable substances.

During frying, you need to systematically rotate the skewers so that the kebab cooks evenly.

If the pieces dry out or fry ahead of time, you need to spray them with marinade.

It is good to systematically sprinkle with vinegar, water or wine.

This will prevent the kebabs from burning, and the dish will turn out juicy and flavorful.

Classic lamb shish kebab recipe

For this recipe you can use loin, back leg ram, better than young. In addition, lamb offal makes an excellent kebab. The dish is prepared on the grill or grill.

You need to prepare the following components:

• kilo of lamb;
• onion - 6 pcs;
• 3 percent vinegar - 100 ml;
• tomatoes - 4 pcs;
• tkemali sauce - 5 spoons;
• lemon - 1 piece;
• dry barberry to taste;
• rendered lamb fat - 20 g;
• salt, pepper, any herbs to taste.

Prepare as follows:

1. The meat needs to be cut in portioned pieces, place in a bowl, season with pepper, salt, finely chopped onion, vinegar (lemon juice), stir.
2. Cover the bowl with a lid and marinate the product for 2-5 hours for soaking.
3. After this period, you need to string the pieces mixed with slices of onions and tomatoes onto skewers, then grease them with lamb fat and fry them over coals.
4. Hold over hot coals, constantly rotating, it will take 15 minutes. The prepared product should be served with tkemali sauce and fresh herbs.

Lamb shish kebab - recipe in Caucasian style

Caucasian kebabs – original dish, which is simply unforgivable to cook from defrosted meat.

This is real creativity, requiring the skill of a kebab maker!

For such an important event meat will do young lamb.

To prepare the dish, you need to prepare:

• kilo of lamb;
• onion - 5 pcs;
• ground black pepper;
• salt;
• dry wine— 150 ml;
• sunflower oil.

Cooking shish kebab is simple:

1. The lamb must be cleaned of excess tendons and membranes and cut into portions.
2. Next you need to add spices, salt, mix everything with chopped onion into rings, sprinkle with wine, add sunflower oil and mix everything well again.
3. Let it sit on the table for a while.
4. Young meat is very tender and absorbs it quite quickly spicy aroma. If the lamb is not young, it should be marinated in the refrigerator for 3-4 hours.
5. When the kebab is ready, you need to thread the pieces onto metal skewers mixed with onion rings and fry on the grill for 10-15 minutes.
6. During cooking, you need to twist the skewers and sprinkle the pieces with wine.
7. You need to add fresh herbs to the prepared dish: green onions, cilantro or other to your taste.

Lamb kebab with yoghurt

An exotic combination, isn't it?

For this recipe, it is rational to use natural yogurt without added sugar.

If this is not available, then thick kefir (3.2% fat) will do.

To prepare, you also need to prepare:

• kilo of lamb;
• 200 ml yogurt or kefir;
• olive oil - 4 tablespoons;
• lemon - 1 piece;
• garlic 3 cloves;
• thyme and razmarin - half a spoon each;
• mint;
• black pepper, salt to taste.

Prepare as follows:

1. We need to prepare the pieces lamb meat. Then you need to pepper and salt, add yogurt with olive oil and spices.
2. Grate the lemon zest, squeeze out the juice, and cut the mint leaves. Add zest, mint and juice to bowl with lamb.
3. Then pour the prepared marinade over the pieces and marinate in the refrigerator for 6-9 hours.
4. After a while, you can string it on skewers and fry on the grill or grill.
5. Serve ready dish can be used as a snack good alcohol or with tomato juice, fresh bread, vegetables, herbs.

Lamb marinated with kiwi for barbecue

A very bold recipe!

For the marinade, along with traditional ingredients, mineral water will be used, but the most original thing in this dish- kiwi.

You need to prepare the following ingredients:

• 0.6 kg lamb;
• kiwi - 1 piece;
• a little cilantro;
• garlic - 2 cloves;
• lemon - half;
• tomato - 1 piece;
• onion - 1 piece;
• sodium salt - 1 spoon;
• vegetable oil – 0.15 l;
• mineral water - 200 ml.

The preparation is quite simple:

1. You need to cut the meat into portioned pieces, size as you like.
2. The onion must be cut in half (or into quarters) and passed through a meat grinder (garlic press) to obtain onion juice.
3. The tomatoes should be chopped and crushed into a paste, the garlic should be cut into large pieces, and the cilantro should be chopped.
4. All ingredients should be mixed in a glass container, squeeze lemon juice into it and add to the marinade. sodium salt(natural enhancer), mineral water.
5. Next, you need to mash the peeled kiwi and add everything to a bowl, pour in the oil. Everything must be mixed with chopped lamb.
6. You need to marinate for 4-8 hours in the refrigerator.
7. When the allotted time has expired, you can fry the kebab on hot coals.
8. Serve with fresh vegetables.

Lamb shish kebab with vinegar

Place lamb in square pieces with a side of approximately 50 mm on the bottom of the prepared bowl. Size plays an important role.

You shouldn’t worry about how to marinate. If the meat is cut well, it will be perfectly marinated and baked perfectly.

For 1.5 kilos of lamb (about 3 adults), you need to take:

• onion - 4 pcs;
• lemon - 2 pcs;
• apple cider vinegar - 6 tablespoons;
• vegetable oil - 3 tablespoons;
• 4 bay leaves;
• salt and pepper to taste.

Place onion half rings on top of the lamb.

Pour lemon juice, oil, vinegar over everything.

Add salt, be sure to use coarse salt, it will not dry out the product or draw out the juices, pepper and add bay leaf.

Mix everything well, close the lid and put in refrigerator at 8 o'clock

At room temperature temperature conditions The lamb will marinate for 3 hours.

Lamb shish kebab with red wine

Subtle tart taste, red wine gives the lamb its original sourness.

1.5 kg of lamb you need:

• salt;
• Spice up;
• cover with onion rings;
• pour Cahors (0.25 l).

No need to shake! The bowl should be kept in the refrigerator overnight. Grill on the grill!

Lamb shashlik with pomegranate juice

Fresh pomegranate juice is also a wonderful marinade.

To 1 kg of meat you need to add 30 grams of garlic, a spoonful of adjika, mustard powder, black and red pepper, ground coriander, turmeric, curry, cinnamon, suneli hops and 15 spoons of cumin and 150 ml of natural pomegranate juice.

The marinade should cover the lamb by about a finger. Leave to marinate overnight in the refrigerator.

Before frying, this filling must be drained and boiled, boil for 5 minutes.

It will turn into a flavorful hot sauce that you can use.

By listening to the advice of experienced barbecue makers, you can marinate and cook your own delicious kebab from lamb.

Bon appetit!!!

Initially, kebab was made from lamb, and today many people recognize only this. However, not everyone decides to fry this particular meat over coals, fearing that it will be tough or have an unpleasant smell. All these fears are groundless if you know how to choose the right meat for barbecue and make delicious marinade for lamb shish kebab. If the technology for preparing meat for barbecue is well known and clear to you and you managed to find good recipe With a marinade that is suitable specifically for the meat you have chosen, you won’t have to expect any unpleasant surprises.

How to marinate lamb correctly

In order for the lamb kebab to be tender, juicy and aromatic, it is not enough to know how to properly grill it on the grill. Meat preparation plays a much more significant role. By choosing and marinating the lamb correctly, you will almost certainly get an excellent kebab that will appeal to all picnic participants.

• Avoid purchasing frozen meat for barbecue. After defrosting, especially if it was done quickly and in violation of the rules, the meat loses its juiciness. The kebab from it will most likely come out dry and tough. Sometimes at the market they sell defrosted meat under the guise of fresh meat. Under a piece of such lamb you may find a bloody puddle, and traces of snow on the surface of the meat. Even if there are no obvious signs that the lamb has been frozen, it makes sense to try pressing the piece with your finger. If a hole forms on it and fills with liquid, this indicates that the meat was frozen. On fresh meat there will be no hole, it will quickly take its original shape.
• For barbecue it is better to take young lamb meat. It cooks faster, turns out more tender, has more nice smell. The color of this meat is lighter and brighter than old lamb, and its fat has an almost completely white tint, while that of old lamb is yellowish.
• The length of time you should keep lamb in the marinade before frying depends on the composition of the marinade and the meat itself. Young lamb meat is usually marinated for 1 hour to 3–4 hours; old lamb needs to be marinated for 8–12 hours.
• Lamb marinade usually contains sour foods, which prevent protein folding during heat treatment, thanks to which the kebab turns out soft. When these products come into contact with aluminum, they form harmful substances, which is why such dishes are not suitable for marinating lamb for barbecue. It is better for this purpose to choose containers made of glass, ceramics, stainless steel, and also coated with enamel.
• Salt is added to the marinade only half an hour, maximum an hour before frying the meat. Otherwise, the salt will draw out a lot of liquid from the lamb and the kebab will turn out dry.

Each type of meat has its own set of spices and seasonings. For this reason, pork marinade recipes are not always suitable for lamb or chicken. Therefore, to prepare lamb shish kebab, you should choose marinade recipes that are suitable specifically for this type of meat.

Kiwi lamb marinade

• lamb – 2 kg;
• onions – 0.5 kg;
• kiwi – 0.3 kg;
• lemon – 1 pc.;
• orange – 1 pc.;
• vegetable oil (refined) – 5 ml;
• spices, pepper, salt - to taste.

Cooking method:

• Rinse and dry the meat. Remove inedible parts. Cut the pulp into pieces measuring approximately 5 by 5 centimeters.
• Peel the onions, cut each onion into 4-8 pieces. Grind the onion in a blender or using a meat grinder. Place in the container in which you plan to marinate the meat. Pour the onion juice released during chopping into the same container.
• Wash the lemon and cut it in half. Squeeze the juice out of it into a container with onion puree.
• Wash and peel the orange. Divide it into slices. Cut into small pieces with a knife. Place the orange in a container with the onion-lemon mixture, and pour the released orange juice into it.
• Peel the kiwi. Grind the pulp with a knife. The smaller the pieces, the better.
• Add the kiwi pieces to the rest of the chopped ingredients and mix.
• Add spices and herbs to taste, stir again.
• Dip the lamb into the resulting mixture. Toss with your hands until the marinade coats each piece of meat. Place in the refrigerator.

Fruit acids are very effective at tenderizing meat. The kiwi marinade is so good that even old lamb can be left in it for 2.5 hours, no longer. Young lamb meat will be ready in an hour. It is not advisable to keep it in the kiwi marinade for more than the specified time, since if you overexpose the meat in it, it will begin to separate into fibers right in your hands.

Marinade with vinegar and onions for lamb

• young lamb – 1.5 kg;
• onions – 0.5 kg;
• vinegar essence (70 percent) – 20 ml;
• vegetable oil – 20 ml;
• a mixture of peppers, salt - to taste;
• dried basil – 20 g;
• coriander grains – 5 g;
• water - as much as needed.

Cooking method:

• Prepare the meat by washing it, patting it with a napkin, removing the veins and cutting it into pieces weighing 40–50 g.
• Sprinkle with pepper and basil, coriander seeds, mix with your hands.
• Remove the skins from the onions and cut into not too thin rings or half rings. Use your hands a little to let the onion release its juice, and add it to the meat. Stir to distribute the onions evenly.
• Mix vinegar essence with oil and dilute this mixture in a glass of clean water.
• Pour the marinade over the meat. Add enough water to completely cover the meat.
• Place the container with the lamb in the refrigerator.

It is not necessary to marinate young lamb with vinegar and onions for a long time, two hours is enough. If the lamb is old, then it should be kept in the marinade longer, 8–10 hours. You need to salt the meat about half an hour before cooking it.

Marinade for lamb with mayonnaise

• lamb – 2.5 kg;
• mayonnaise – 0.2 l;
• mustard – 20 ml;
• onions – 0.3 kg;
• ground dried paprika– 5 g;
• sugar – 5 g;
• thyme – 5 g;
• cilantro (dried) – 5 g;
• salt - to taste.

Cooking method:

• Place mayonnaise in a small bowl or bowl.
• Add mustard, spices, sugar. Mix thoroughly until the sauce has a uniform consistency.
• Place the mayonnaise sauce in a saucepan or other container in which the lamb will be marinated.
• Peel the onion, cut into thin half rings and mix with the sauce.
• Cut the prepared meat into pieces suitable for barbecue and place in a pan with sauce. Toss with your hands until the sauce coats each piece.
• Place the pan with the lamb in the refrigerator.

Young lamb in mayonnaise is marinated for about 2 hours, old lamb for about 6–8 hours, you can leave it overnight. An hour before preparing the kebabs, the lamb can be salted. IN mayonnaise sauce the lamb turns out to be especially tender and juicy, with a pleasant spicy taste, flavored the meat with mustard and spices.

Marinade for lamb with mineral water

• lamb – 2.5 kg;
• carbonated mineral water – 0.3–0.5 l;
• tomatoes – 0.5 kg;
• rye bread – 100 g;
• lemon – 1 pc.;
• salt, spices - to taste.

Cooking method:

• Prepare the lamb for marinating by washing it, patting it dry with a kitchen towel and cutting it into approximately 5cm pieces.
• Pour the seasonings into the container with the meat and roll the meat pieces in them.
• Peel the onion and cut it into thin rings. Place them on the meat.
• Wash and cut the tomatoes into circles and place on top.
• Finely chop the bread and place the bread pieces on the tomatoes. Can be used rye crackers– this will be even better.
• Squeeze the juice from one lemon into a glass of mineral water and stir. Pour this mixture over the contents of the bowl.
• Add mineral water so that the liquid completely covers the meat, vegetables and bread.
• Lamb should be marinated in the refrigerator.

The mineral water-based marinade turns out to be quite soft, so it takes quite a long time to marinate the meat in it. Usually young lamb is kept in it for 2.5–3 hours, old lamb – from 10 to 12 hours. But the kebab ends up being very tender and juicy.

Marinade for lamb with wine

• lamb – 2.5 kg;
• soy sauce – 150 ml;
• dry red wine – 150 ml;
• onions – 0.5 kg;
• lemon – 1 pc.;
• garlic – 1 clove;
• sugar – 5 g;
• spices - to taste.

Cooking method:

• Wash a piece of lamb, dry it with a kitchen towel, cut into pieces of 40–50 g.
• Sprinkle with spices and finely chopped garlic, stir.
• Peel the onion and cut into half rings. If the onions are not too large, you can cut them into rings.
• Separate the onion with your hands and add to the meat, stir, distributing the onion evenly.
• In a separate container, mix soy sauce, wine and juice squeezed from one lemon.
• Pour the resulting marinade over the lamb.

Marinate the meat in the refrigerator for 2-4 hours, depending on how young the lamb was. Half an hour before preparing the kebab, salt the meat.

By this recipe can be marinated and lamb ribs. They can be fried either on skewers or on a grill.

Honey marinade for lamb shish kebab

• lamb – 2.5 kg;
• onions – 0.3 kg;
• dried barberry – 5 g;
• dried basil – 20 g;
• honey – 20 ml;
• soy sauce – 100 ml;
• garlic – 2 cloves;
• vegetable oil – 100 ml.

Cooking method:

• Prepare the lamb and cut it into pieces of the desired size.
• Crush the garlic with a special press, mix it with basil, soy sauce, butter and honey melted to a liquid state.
• Peel and cut the onion small pieces, mix with marinade.
• Place lamb pieces into the marinade and mix well.

Marinate the lamb in honey sauce 2–4 hours. Delicate taste kebab made from such meat is unlikely to leave anyone indifferent.

By selecting suitable recipe marinade for lamb and marinate it correctly, you will certainly be able to prepare delicious kebab, juicy, tender and aromatic. Serve it with adjika or other hot sauce, pickled onions and fresh vegetables. Instead of bread, it is advisable to serve pita bread.

One of the most fragrant and delicious views kebab, lamb kebab, is probably familiar to many first-hand. When properly prepared, such a kebab turns out incredibly juicy, and the appetizing aroma of fresh, well-fried lamb on coals cannot be compared or confused with any other type of meat kebab. Today we will try to figure out how to cook lamb kebab.

As with any type of kebabs, there are an endless number of options and ways to prepare lamb kebabs. Starting with the simplest fresh piece lamb neck, only lightly sprinkled with coarse salt, and fried over coals, and ending with kebabs with the most unusual marinades, complex sauces and exquisite spices. Classic recipes suggest that we marinate meat in onion and lemon juice, others insist on the indispensable use of dry wine and mint in the marinade, exotic recipes They advise not to forget about tandoori and tiriyaki. And there are countless spices that are perfectly suitable and perfectly complement the taste of lamb. One way or another, do not forget that preparing the marinade is one of the most important preparatory processes in preparing lamb kebab. The final taste largely depends on how and what your marinade is prepared from. ready-made kebab, and the softness of the meat, and its juiciness, and aroma.

Of course, like any other for real folk dish, lamb kebab loves and appreciates the expression of your culinary fantasy. And yet, cooking kebab has its own characteristics, its own secrets and mysteries, knowledge of which will not only help you prepare delicious lamb kebab, but will also tell you in the right direction to apply your imagination, experience and abilities.

Today “Culinary Eden” has collected and recorded for you the most important tips and secrets that will definitely help even those who are taking on cooking this dish for the first time. Recipes and little tricks that will easily explain even to novice cooks how to cook lamb kebab.

1. Cooking lamb shish kebab begins, of course, with the choice of meat. The most best choice It is not without reason that milk lamb meat up to 2 months old is considered tender. However, you will be able to enjoy such meat only in early spring. The rest of the time, you should pay attention to the meat of young lambs up to one year old. This meat is distinguished by a red tint and white, elastic fat. The meat of older animals, which differs more dark color, yellow fat, toughness and stringiness, not very suitable for cooking barbecue. Don't forget to smell the lamb meat when choosing. Good fresh meat has a sweetish, pleasant smell. Any unpleasant odor, and even more so the smell of stale meat and fat, will tell you that it is better to refuse such a purchase. Don't forget about the specific smell of lamb fat. If you are not a big fan of this flavor, try to choose a leaner part of the carcass or trim off excess fat with a knife.

2. For lamb shashlik, coals made from cherry, linden or birch firewood are best suited. You can buy ready-made coals in the store or burn them yourself in a separate fire. Whatever coals you use, be sure to get them completely hot before you start browning the meat. Correctly hot coals burn evenly over their entire surface with an even reddish heat and are only lightly covered with a thin layer of white ash. Under no circumstances should you start grilling shish kebab until all the open flames have gone out! If an open flame flares up during frying, extinguish it without spraying big amount water or wine.

3. During frying, do not forget to regularly turn the skewers with your kebab over the coals. This will allow the meat to brown evenly and create delicious crust over the entire surface of the kebab pieces and will prevent your kebab from burning. If, contrary to expectation, in some places the meat begins to burn or has dried out too much, simply lubricate the damaged areas a small amount marinade or sauce. Regularly sprinkling grilled kebab with marinade or dry wine will definitely protect your dish from drying out, keep the meat tender and juicy inside, and also prevent open flames from appearing on your coals.

4. Let's try to cook the simplest lamb kebab. One kilogram of lamb back meat chop into pieces 4 by 4 cm. Cut four large onions into thin rings, sprinkle with 1 teaspoon of coarse salt and lightly crush with your fingers until the juice appears. Place the pieces of meat in a bowl for marinating, add the prepared onion, 1 teaspoon of black pepper, 1 teaspoon of coriander seeds or 2 tbsp. spoons of finely chopped green cilantro. Mix everything thoroughly, sprinkle with the juice of ½ lemon, mix again and carefully remember with your hands, trying to distribute the lemon and onion juice as evenly as possible throughout the meat. Press your kebab down on top with a small weight, for example, a plate with a jar of water placed on it, and leave to marinate in a cool place for six hours. Place the well-marinated kebab on skewers, alternating pieces of meat with onion slices, and fry over coals for 20 minutes until cooked.

5. It’s no more difficult to prepare a delicious Karski-style kebab. Chop one kilogram of lamb into portions. 150 gr. cut the tail fat thin slices. Place the meat and lard in a marinating bowl, add 3 finely chopped onions, 1 tbsp. a spoonful of green cilantro, 1 tbsp. a spoonful of mint greens, salt and red pepper to taste. Then add the juice of ½ lemon and 50 ml. cognac Mix everything thoroughly and leave to marinate in a cool place for 6 - 8 hours. Thread the finished pieces of meat onto skewers, alternating with slices of fat tail, and fry over coals until cooked. Serve with hot sauce and fresh vegetables.

6. Kebab marinated with yogurt turns out very tender and juicy. Cut two kilograms of lamb into portions and place in a bowl for marinating. Add 4 onions, cut into slices, 1 teaspoon of coarse salt and mash thoroughly with your hands until the onion releases juice. Add 50 grams to the meat and onions. finely chopped mint and basil and 1 teaspoon of black pepper. Mix everything thoroughly, then add 200 ml. natural yogurt and 100 ml. dry white wine. Stir again and leave to marinate in a cool place for 6 - 8 hours. Thread pieces of meat onto skewers, alternating with onion slices, and fry over coals until cooked.

7. Shish kebab from lamb loin. Chop one kilogram of loin into portions so that each piece contains a rib. In a mortar or blender, grind 2 cloves of garlic, 2 sprigs of rosemary and salt to taste. Place the meat in a marinating bowl, add garlic and rosemary paste and 5 tbsp. tablespoons unrefined olive oil. Mix everything thoroughly, place a small weight and leave in a cool place for 12 hours to marinate. Do not add any acids to your marinade! Good unrefined olive oil contains enough enzymes to tenderize meat. Thread the finished pieces of meat onto skewers and fry over coals until cooked. But before serving, you can sprinkle your kebab with a small amount of fresh lemon juice and sprinkle with finely chopped herbs. And don’t forget about a glass of good dry wine; oddly enough, white wine goes perfectly with this kebab.

8. Avar-style shish kebab should be prepared only from the meat of young lambs up to two months old. The beauty of this kebab is the amazing combination of tender hot meat with aromatic garlic sauce. Prepare the sauce in advance. Combine five cloves of garlic with 10 almond kernels and grind in a mortar until smooth. Then add 2 tbsp. spoons of fresh crumbs wheat bread and one raw yolk. Mash everything thoroughly and add ½ cup of olive oil little by little, constantly rubbing and stirring. IN ready sauce add the juice of ½ lemon, salt and pepper to taste, and mix gently again. Store the sauce in the refrigerator for no more than a day! Chop one kilogram of fresh lamb into small pieces and thread onto skewers, interspersed with slices of fresh onion. Fry over coals until cooked, remove from the skewer onto a plate, pour over the pre-prepared sauce and serve immediately.

9. Original Georgian recipe Lamb kebab involves the use of not only meat, but also offal (liver, kidneys, lung). This allows you to convey to your kebab the fullness of the taste and aroma of lamb. For 800 gr. take 200 - 300 grams of meat. any offal. Chop the meat and offal into portions and place in a bowl for marinating. Add five onions, sliced, one finely chopped hot peppers without seeds, 50 gr. finely chopped parsley and cilantro, juice of ½ lemon, salt to taste. Mix everything thoroughly and leave to marinate for 6 hours in a cool place. Then thread the pieces of meat onto skewers, alternating them with pieces of offal, onion and tomato slices. Fry over coals until cooked. Serve with tkemali sauce and plenty of fresh herbs.

10. If you were unable to get young lamb meat, this is not a reason to deny yourself lamb kebab. Try the kebab from minced lamb with eggplants. Pass one kilogram of lamb through a meat grinder, adding 150 g. fat tail fat. Add salt and pepper to taste and knead your minced meat thoroughly. Cut five medium eggplants into slices 3 - 4 cm thick, sprinkle with salt, wait until the eggplants release their bitter juice, and then rinse cold water and drain. Thread the eggplant slices onto skewers, alternating them with pieces of minced meat equal in thickness and diameter. Sprinkle the skewered kebab with finely chopped onions and green cilantro. Fry over coals until cooked. Serve with hot sauce and fresh vegetables.

Even more proven and new original recipes You can always find lamb kebab on the pages of Culinary Eden. We will be happy to teach you how to cook lamb kebab.

Zhalnin Dmitry