Chicken salad with pineapple recipe is the most delicious. Salad with pineapples, chicken, cheese and egg layers

Lamb shashlik is a classic recipe of Caucasian cuisine, the secrets of preparing tender, juicy meat.

Ingredients:

3 kg of meat (lamb ribs, pulp of the kidney or hind leg of a lamb);
6-7 medium sized onions;
ground black pepper;
salt.

Preparation:

Delicious kebab is a dish with many years of tradition, the main dish on the festive Caucasian table. And although historically the name came from the Turkic language, and in almost every national cuisine there is a similar recipe, it was in the Caucasus that it was endowed with a special philosophy. Cooking meat over an open fire is an art perfected over centuries.

How to cook lamb shish kebab?

In the Caucasus, only men cook meat over coals; lighting a fire is not a woman’s job. To taste real Caucasian kebab, you must first stock up on young lamb meat, always fresh. The most delicious kebab is made from ribs, kidney pulp or hind leg. Lamb kebab according to the classic recipe does not tolerate vinegar! Vinegar, contrary to popular belief, takes away the natural tenderness, natural taste and color from meat.

We cut the meat pieces into medium sizes: large ones will take a long time to fry, small ones risk becoming dry.

The marinade for lamb kebab is very simple - just onions, salt, ground black pepper, nothing extra. The only thing allowed is a few slices of lemon.

The meat and onions are laid out in layers in an enamel or glass deep dish. Please note that we sprinkle the spices on the onion, not the meat. Place in the refrigerator for 12-20 hours. Usually lamb for barbecue is marinated a day before or overnight, on the eve of the holiday.

We string the meat onto metal skewers as tightly as possible to each other and place it on the grill.

Take care of wood for the fire in advance. Branches of trees of any deciduous species, especially fruit trees, are suitable; a dry grapevine gives a wonderful aroma. Resins from coniferous trees will be unnecessary, it is better to discard them. We put out the shish kebab only when the firewood burns out and turns into coal. In the absence of firewood, ready-made charcoal purchased in a store can be a replacement. Make sure that the flame does not flare up; if you still miss a little, extinguish it with a small amount of water. During cooking, the kebab should be periodically turned over and sprinkled with water to prevent it from burning. The meat doesn't take long to cook. To check for doneness, make a cut in the piece. When the kebab is ready, the juice flowing out is clear and not pink.

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 shashlik and make a 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 a successful marinade recipe that is suitable specifically for the meat you have chosen, you should not 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. There will be no hole in fresh meat; it will quickly return to its original shape.
For barbecue it is better to take young lamb meat. It cooks faster, turns out more tender, and has a more pleasant 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 acidic products that prevent the protein from coagulating during heat treatment, which is why the kebab turns out soft. When these products come into contact with aluminum, harmful substances are formed, which is why such utensils 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;
spicy herbs, 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, lamb turns out to be especially tender and juicy, with a pleasant piquant taste imparted to the meat by 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. You can use rye crackers - it 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.

You can also marinate lamb ribs using this recipe. 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 melted honey until liquid.
Peel the onion and cut into small pieces, mix with the marinade.
Place lamb pieces into the marinade and mix well.

Marinate the lamb in honey sauce for 2-4 hours. The delicate taste of kebab made from such meat is unlikely to leave anyone indifferent.

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

Many barbecue lovers confidently say that the best meat for this dish is lamb. And they are right, because the original is preparedThis meat dish was made from lamb pulp. Few people know how to properly cook shish kebab from this meat.

In this article, we will read how to cook lamb shish kebab, look at recipes for the most delicious and popular marinades, and find out what ingredients to add to make the meat soft, juicy and aromatic.

Lamb kebab with vinegar

The most popular and proven recipe is lamb kebab with vinegar. It will soften all the veins and the meat will be soft and juicy.

Ingredients:

piece of lamb meat - 0.5 kg;
onions - 3 pieces;
vinegar 9% - 1 tablespoon;
olive oil - 1 tablespoon;
mint - 1 sprig;
parsley - one small bunch;
spices, salt and pepper - at the discretion of the cook.

Cooking process:

Cut the selected piece of meat into portions so that it is convenient to string it on a skewer or place it on the barbecue. Remove the films and veins, rinse under running water and place in a deep container. Add your favorite spices, the required amount of salt, pepper, vinegar and olive oil. Mix all ingredients.
Then take care of the onion, peel it and cut it into rings. Tear the prepared and washed greens into small pieces. Add all this to the container with the meat, mix well until the juice appears. Now cover with a lid and refrigerate. It’s good if the meat is marinated for 8 hours (can be left overnight), then when finished it will be aromatic and juicy. The next morning you can fry it.

Lamb kebab with kiwi and lemon marinade

Kiwi does real miracles with meat! Lamb is a little tough, but this fruit will make it soft and flavorful.

Ingredients:

piece of lamb meat - 500 g;
P half a kiwi fruit;
cilantro - a small bunch;
onions - 2 pieces;
half a lemon;
garlic - 1 clove;
tomatoes - 1 piece;
vegetable oil - 40 grams;
highly carbonated mineral water - 150 ml;

Cooking process:

Cut a piece of lamb into medium portions and rinse under running water.

Cut two peeled onions and a tomato into large slices and grind in a meat grinder or blender.
Finely chop the garlic cloves and a bunch of cilantro.
Place all prepared ingredients into a deep container and squeeze out half. Then chop it and add it to the total mass, add salt and pepper at your discretion, pour in the required amount of mineral water, stir everything well.
To make the dish with a spicy twist, peel the skin of the kiwi, squeeze it into a container where all the ingredients have already been mixed, pour in the required amount of vegetable oil, and stir the mixture again.
Cover the container with food with a piece of cling film, put it in the cold and leave the future kebab there for 6-8 hours.

After the time has passed, the meat can be fried.

Lamb shish kebab with kefir

You can prepare delicious lamb by marinating the meat in kefir. According to the recipe described below, you will get kebab without the specific smell inherent in lamb meat.

Ingredients:

piece of lamb - 1 kg;
kefir - 200 ml;
onions - 3-5 pieces;
garlic - 1-2 cloves;
barbecue seasoning - at the discretion of the cook;
thyme - half a teaspoon;
salt and ground black pepper - at the discretion of the cook.

Cooking method:

Rinse the piece of meat well under running water, cut into medium-sized portions.
Peel the required number of onions, cut them into slices and pass through a meat grinder. Finely chop the garlic cloves into plates using a knife.
Place the chopped pieces of lamb meat into a container convenient for mixing, add as much thyme as needed, salt and pepper at your discretion, pour in the onion pulp and add chopped garlic. Mix well.
Add the required amount, stir the whole mass again, cover. Refrigerate and leave to marinate for 8-10 hours.

Spicy spicy kebab with kefir and yogurt

The peculiarity of this recipe is that the meat is tender, juicy and piquant. In addition, it has a slightly spicy taste and a sweetish note.

Marinade with kefir

Ingredients:

lamb meat - 1 kg;
kefir 2.5% fat - 400 ml;
onions - 4-6 heads;
powdered sugar - 1 teaspoon;
salt, pepper - at the discretion of the cook.

Cooking process:

Cool a piece of lamb, wash it under running water, cut into medium portions and place in a deep container. Next, you can start preparing the marinade.
Grate or chop half the onion through a meat grinder. Add the pulp to the meat, pepper and salt.
Pour the required amount of kefir into the container with the meat. Add powdered sugar and stir.
Chop the remaining onion into rings and place on the lamb. Cover the vessel and refrigerate for 8-10 hours.

Marinade with yogurt

The preparation of the following marinade will appeal to lovers of the sweetish taste of meat. The spiciness, which is so important in meat, will be given by a set of seasonings.

Ingredients:

piece of lamb - 0.5 kg;
yogurt - 250 ml;
marjoram - 1-2 pieces;
paprika - 0.5 tablespoon;
onions - 1 pc.;
chili pepper - 1 pc.;
garlic - 3-5 cloves;
rosemary - 2 pieces.

Cooking process:

Cut the lamb into cubes that are convenient for threading on a skewer.
Chop the onion, garlic, chili, rosemary and marjoram (can be replaced with dry spices).
Mix with pieces of lamb, pour the required amount of yogurt over everything. The meat should sit for about 3-4 hours, but not in the cold, but in the room. After the time has passed, you can fry.

Excellent lamb shish kebab with soy sauce

Soy sauce contains the optimal amount of acid and is well suited for marinating lamb. Thanks to monosodium glutamate, which is in the sauce, the meat will not have a specific smell, which is typical for this product. There is no need to salt the kebab, as the sauce contains enough of this component.

Ingredients:

lamb - 0.5 kg;
soy sauce - 50 ml;
garlic - one clove;
lemon juice, squeezed from 1/3 of the fruit;
sugar - 0.5 teaspoon;
spices - at the discretion of the cook.

Cooking process:

Grind the cloves, add soy sauce, lemon juice and spices to form a homogeneous mass.
Pour the resulting marinade into a container with chopped meat, mix thoroughly so that all components are evenly distributed. Leave the meat to marinate for about 4-5 hours.

Lamb shish kebab with wine

The most suitable wine for marinating is dry red, thanks to which the meat becomes tart in taste.

Ingredients:

lamb - 1 kg;
onions - 3-5 heads;
red wine - 200 ml;
seasonings, salt - at the discretion of the cook.

Cooking process:

Cut the prepared and washed piece of meat into portions, place in a bowl, add salt, season and let it brew.
Cut the onion into rings and place in the meat. Pour in the wine, but so that it does not cover the contents of the container. There is no need to mix onion rings with the meat; let them remain on top.
Cover the bowl with film and refrigerate. In the morning, the kebab will be ready and the meat will be completely marinated. If the bowl with lamb and marinade is left in the room, the marinating time is 4 hours.

How to cook lamb shish kebab in tomato sauce

Let's consider another version of real lamb kebab. Not only the spices, but also the marinade itself with tomato sauce will add a special flavor.

Ingredients:

lamb loin - 1 kg;
tomato juice - 200 ml;
onions - 4 pieces;
garlic - 4-5 cloves;
cilantro - a bunch;
chili pepper - half a pod;
half a lemon;
vegetable oil - 40 ml;
sweet paprika, turmeric, ground coriander, ground cumin - at the discretion of the cook.

Cooking process:

Peel the onions, cut into half rings and place in a container convenient for mixing.
Chop the garlic into slices and add here. Cut the chili pepper into rings. Wash the cilantro and tear into pieces.
Mash the whole mass in a bowl to release the juice. Salt, season with pepper, paprika, turmeric, ground coriander, cumin, add the required amount of vegetable oil and tomato juice.
Add a mixture of herbs and spices to the chopped meat, stir, and refrigerate for several hours.

After the time has passed, the kebab can be fried.

Recipe for lamb shish kebab with mineral water and bread

In many families, when marinating shish kebab, they add mineral water to it, which will enrich the meat with carbohydrates, making it soft and juicy.

Ingredients:

lamb - 1.5 kg;
sparkling mineral water - 250 ml;
medium lemon - 1 piece;
one large tomato;
one medium onion;
rye bread - 150 g;
pepper, salt, seasonings - at the discretion of the cook.

Cooking method:

Rinse the lamb meat under running water and cut crosswise into small pieces.
Place in a deep container, sprinkle with onion, cut into half rings, and crush a little. Place the tomatoes in pieces here. Leave so that all the contents release the juice.
Place pieces of rye bread in another container. Squeeze the juice from the lemon here and pour mineral water over the resulting mixture. Stir and place in a bowl with the meat. Salt, season with spices and pepper.
Stir and refrigerate to marinate. The advantage of this marinade is that it softens the meat without disturbing its structure.

Recipe for lamb shish kebab with mayonnaise and mustard

Mayonnaise is considered the most popular and affordable product for marinating shish kebab. And if you mix it with mustard, you get an excellent tandem of two foods.

Ingredients:

lamb - 1 kg;
onions - 3 pieces;
mayonnaise - 100 grams;
mustard - 100 grams;
pepper, salt and spices - at the discretion of the cook.

Cooking process:

Cut the meat into portions, place in a deep container, add salt and pepper. Finely chop the onion and add it here. Mash until the juice appears.
Mix mayonnaise with mustard, pour the mixture into the meat, stir. Cover with cling film and leave for 5-7 hours.

Advice! The taste of the kebab will depend on what kind of mustard you choose. Traditional Russian mustard will add spiciness. If you prefer aromatic meat with a mild taste, then it is better to buy sweet mustard - French or Dijon.

Good afternoon friends!

Everyone's on a picnic! Today we have lamb shish kebab - a traditional dish of the Caucasian peoples. Properly cooked lamb shish kebab on the grill turns out to have an exquisite taste, unexpectedly soft and unusually juicy, just like pork.

If you ask a hundred people how to prepare the most delicious marinade so that the meat is tender, you can immediately learn a hundred recipes. Everyone chooses their own recipe. There is no single correct cooking recipe, but there are different technologies.

How to marinate lamb for barbecue so that the meat is juicy and soft

What are the best cuts of meat to use?

The best is the boneless hind leg. And for lovers of meat with bone, loin or ribs are good. Only in this case, it will take more time to marinate and fry the meat.

For our family, we buy meat from a rural farmstead, while the owners and I drink tea, a young lamb is freshened and cut into pieces. So there is no reason to doubt the freshness of the carcass.

And when this is not possible, we go to the city market to the butcher shop. We choose one-year-old lamb meat, always fresh and chilled. Pay attention to the light color and specific smell (fresh milk). The fat should be white, with a barely noticeable yellowish tint.

We check the freshness this way - press with your finger and a dimple is formed, which quickly levels out, and if a red tint of blood appears at the place of pressure, it means that it has been frozen several times.

A good kebab comes from good meat, and the best from the best meat.

Principles of marinating

The most common types of marinade: lemon, wine, soy, mustard, kefir, onion and vinegar, mayonnaise,

The universal marinade consists of four basic ingredients - salt, onion, spices and oil. Its task is to soften the meat, preserve its taste and add aroma.

Marinating lamb for barbecue is not difficult if you adhere to the basic principles of marinating meat.

1 principle - use natural acid:

freshly squeezed juice (lemon, apple, pomegranate, pineapple, kiwi, tomato)
wine (red, white)
fermented milk products, sour cream, mayonnaise, yogurt
soy sauce
mustard
sorrel, onion

Principle 2 - use spices

They should emphasize the exquisite taste and give a rich aroma to the finished dish. It is important to know when to stop; you need to use aromatic spices in small quantities, otherwise you risk ruining the taste of the dish.

Principle 3 - use oil: olive, vegetable, sesame

Let's talk about why oil is needed in the marinade. For one simple reason - the taste of all spices is better revealed in oil. And there is no need to pour oil into glasses, just add 1-2 tablespoons. However, it is up to you to decide whether to be or not to be.

Required Ingredients

Meat. How long to marinate depends on the temperature (it should be at room temperature) and the size of the pieces.

Remove films and veins, excess fat. Cut into pieces, the size is of great importance, it should be such that it fits into the mouth at one time. Pieces that are too large will not marinate well and will not be fried, while small pieces will be tough and dry.

If the meat is not fatty, then it can be alternated with small pieces of lard. I assure you that fried lard simply melts in your mouth and is eaten first. Although lamb meat takes longer to cook than pork, if it is not overcooked, the meat will be soft and juicy.

The fresher the meat, the less spices and time required for marinating

Onion, you need a lot of it. Meat loves onions, and not just onions, but their juice. I use an auger juicer. A few tears, but it's worth it. Lamb is perfectly marinated in freshly squeezed onion juice, and then in vegetable oil with spices and salt.

Do not forget that it is best to prepare the marinade in glass, ceramic or enamel containers.

TOP 5 most delicious marinades to keep meat soft and juicy

Classic marinade for lamb shish kebab

Ingredients:

ham - 2 kg
onion - 2 kg
salt - to taste
mixture of Provencal herbs - 50 gr.
paprika-2 tbsp. l.

Preparation:

Cut the pulp across the grain into portions. Sprinkle generously with salt and lightly press the salt into the meat. If you simply mix the salt, then after 15 minutes it will draw out all the juice from the meat and it will become dry.

Take a package of a mixture of Provencal herbs. A dish prepared using this mixture of herbs will acquire a unique spicy - pungent taste and incomparable aroma.

Sprinkle generously over mixture and mix well.

Peel the onion and pass through a screw juicer. A few tears, prevention of colds and pure onion juice is ready.

You need a lot of onion juice, it should completely cover the meat.

Do you want to improve the color and taste of your prepared food? In a small bowl, mix sweet paprika with vegetable oil and add to the marinade. And if you want to add some spice, add bitter paprika. Cover the container with the marinade with cling film and leave at room temperature for 4 hours, no more. Don't forget that onion juice is a strong tenderizer and changes the texture of the meat.

Preparing the marinade according to this recipe ensures that the meat will be very juicy and soft. Grill the kebab for 12-15 minutes and bon appetit!

Wine marinade with thyme for lamb

Ingredients:

ham - 4 kg
tomatoes - 1.5 kg
onion - 1.5 kg
lemon - 1 pc.
red wine -150 ml
honey - 2 tbsp. l.
salt - to taste
thyme

Step-by-step preparation:

Cut the ham into slices and then into portions across the grain.

Chop fresh tomatoes. If unavailable, you can replace it with tomato juice or sauce.

Squeeze the juice of half a lemon.

Add softened honey.

Add thyme, it goes very well with meat, helps digest fat, and also has bactericidal properties.

Salt to taste.

Pour red wine. Tartaric acid softens the fibers and gives a unique light aroma to the meat.

Cut the onion into medium rings.

Mix all ingredients. Cover the dishes with cling film. It is better to marinate in the evening and put it in the refrigerator until the morning.

Lamb kebab marinade from Stalik Khankishiev

Ingredients:

loin, onion, ground cumin, coriander, black pepper, salt

How to cook lamb ribs shish kebab

Ingredients:

lamb ribs - 2 kg
onion - 1 kg
ground cumin - to taste
ground coriander - to taste
salt - to taste
ground black pepper to taste

Preparation:

Cut the young lamb ribs into portions.
Cut the onion into thin rings, add salt and mash with your hands until the juice releases.
Combine ground cumin, coriander and salt, mix. Rub the meat pieces with this mixture.
Add onion and marinate at room temperature for no more than 4 hours.
While skewering the ribs, remove the onions from the meat. It has served its purpose and is no longer needed.
It should be fried over smoldering coals with good heat. At this time, you cannot leave the grill for a minute. The most important thing now is not to overcook the kebab and preserve the juice.
Serve hot with baked vegetables and be sure to have a lot of fresh herbs.

Delicious marinade for real Caucasian lamb shish kebab

We will cook according to the recipe of my good friend. Kostya will clap at the grill, and I will describe all his actions. The meat according to this recipe turns out so juicy and tasty that it just melts in your mouth. Try it, cook it, you won’t regret it.

Ingredients:

lamb pulp - 1 kg
red onion - 1 onion
onions - 500 gr.
olive oil - 2 tbsp. l.
rosemary - sprig
cilantro, cumin - 1/2 tsp.
water - 100 ml

for the sauce

garlic - 4-5 cloves
cilantro - bunch
dill - bunch
tomato paste - 100g
honey - 1 tbsp. l.

Traditionally, the meat is taken from the hind leg of a young lamb. Remove excess fat and films. Wash the pulp, dry it and cut it across the grain into portions.

Peel the onion, chop and grind in a blender. Pass the resulting onion pulp through a fine sieve. We only need juice.

Pour olive oil into the onion juice and add a sprig of fresh rosemary. Grind the cilantro and cumin seeds in your hands and add to the juice.

Place the meat in a wide bowl. Add salt, pour in the prepared marinade, stir.

Peel the onion, cut into large rings, place on the meat and mix everything carefully. Add water if necessary.

Cover with cling film and leave for at least 4 hours, preferably 8 hours. Do not press down under any circumstances! Stir occasionally for better marinating.

While the barbecue meat is marinating, prepare the sauce.

4-5 cloves of garlic, crush with the wide side of a knife and chop very finely.

Chop the dill and cilantro with a knife until they turn into mush, then mix with chopped garlic.

Place tomato paste in a bowl, add chopped garlic and herbs, honey, and a little water. Mix everything well, the sauce should have a uniform consistency. Let it brew for 10 minutes.

Before stringing the meat onto a skewer, remove the onion from the meat; it has already given up its aroma and juice, and now it will no longer be useful. Place the shish kebab pieces evenly on the skewer; if the pieces are large, for example a loin with a bone, it is better to string them onto two skewers at once.

I described how to properly grill shashlik earlier in the article. Therefore, I will not dwell on this in detail.

Homemade method of cooking in the oven

If you want a barbecue, but you can’t go out into the countryside, cook it at home in the oven.

For lamb kebab in the oven we will need:

lamb-1 kg
fat tail fat - 300 gr.
lemon - 1 piece
onions - 2 pcs.
red pepper - 1 tsp.
salt - to taste
ground coriander, cumin, turmeric - 1 tsp each.

So which marinade is better?

Follow the principles of marinating and get creative with the cooking process. And you will have your own unique original recipe, with which you will surprise your loved ones and friends with the most delicious marinades and the softest kebab.

If you have any additions to the recipes, please write. I will be glad to see your comments.