Marinade for soft lamb. Soft and juicy Uzbek lamb shish kebab

Good morning to everyone who today decided to visit my page again! Another issue will be considered on the agenda and it will again touch on the topic of barbecue, but this time from lamb.

Last weekend I made several portions, and this one I decided to experiment with a different kind of meat delicacies, I am happy to share. Do not forget also that the most the best snack to this dish it is an unsurpassed pickled onion, without which there will be no desired effect.

Have you eaten such a dish at least once in your life? Yes, and not just once. But, not everyone knows the secrets of this delicacy, and there are not so many of them, but still without them you can ruin the whole picnic. Therefore, I suggest not to waste time in vain and go directly to the content.

But, before that, I would like to consider some of the nuances so that you can immediately choose what you need on the market. This applies to those parts of which our kebab will actually be.

Take a look here, and then you can definitely make a choice, and buy either a tenderloin, a back ham or a shoulder with a loin on the market.

And remember that it is also very important to decide on firewood. After all, their aroma also plays an important role in this dish.

And plus everything else and the device on which you will conjure is also of great importance.

How to marinate lamb on a barbecue so that it is soft - a recipe with vinegar and onions

It is believed that this type of meat is the best option for creating barbecue. Because it has less fat, and it is quite soft and juicy. It also contains a large number of cholesterol, when compared with pork, because there is much more of it.

The most traditional and favorite for most Russians is exactly the option with vinegar essence, because thanks to her you will feel a certain aroma of preservation.

We will need:

onion- 2 pcs.
parsley - bunch
salt - 2 tsp
lamb tenderloin - 1 kg
vinegar 9% - 2 tbsp

Cooking method:

1. Chop the greens with a knife, you can take absolutely any, parsley or cilantro is best.

2. Peel the onion heads and cut into rings or can be cut into thin circles.

3. Cut the tenderloin into small pieces so that they are the same size, about 5 by 5 cm. Then mix with onion rings and parsley, salt and pour in the vinegar. Mix everything thoroughly with your hands so that the juice from the onion stands out. Cover and leave to stand in a warm place for about 5-6 hours.

There is an opinion that it is better to put salt at the very end, try to do it in different ways. I like to add it at the very beginning.

Go hiking. Put on sticks or skewers and fry on coals until a beautiful and fragrant crust.

4. This is the easiest and one of the better ways How to quickly prepare this dish. Don't forget about or

Lamb shish kebab - a classic Caucasian recipe

It is recommended to use the loin in order to achieve the maximum effect of softness - it is it that is very tender and it will not take so long to soak it in the marinade. The secret of such a cuisine is in a special brine, namely, it will take a lot of onions, from which it will be necessary to squeeze the juice.

This is what will help make this gourmet unique and very tasty.

And vegetable oil this case will help the pieces absorb all the flavor of spices and seasonings.

Here is the usual list of ingredients, take a leaf and write it down so that you can buy everything in the supermarket.

We will need:

Cooking method:

1. Remove the fatty film from the piece, and then cut out the back and re-clean from the film. It will turn out such a tasty bar.

2. Then chop with a knife or a small hatchet into such cool slices of approximately the same size so that they are evenly fried on the grill.

3. After cutting, you need to fill them with vegetable or olive oil. Then generously salt and pepper with black pepper.

Add some oregano and paprika for a touch of spice.

Mix everything well in a bowl, and then pour in the onion juice. Which will need to be done through a juicer or grated heads. You will need approximately 1 cup.

4. The marinating process should be about 2-3 hours warm and with the lid closed, and then put on skewers and fry until tender.

5. You shouldn’t turn over very often, but don’t look at the procarault. After all, then all the work will fly down the drain.

Important! The heat should be uniform, otherwise there is a high probability of overdrying the kebab.

6. Serve with greens or cabbage leaves, but you can also use different

How to make lamb kebab with kiwi? The most delicious marinade recipe

If you decide to choose this particular option, then be prepared for the fact that the cooking time is very short, literally 30 minutes is enough, if you overdo it, the fibers will become jelly-like. Or even the dish turns into porridge.

Therefore, exactly do everything according to the instructions so that everything works out.

Watch this story and remember, there is nothing difficult, especially when you can visually see everything.

A simple and quick recipe for lamb with the addition of mineral water

There is nothing easier than using a miracle drink with bubbles in this case. A few magical spices and herbs and you'll be almost done. The main thing is to determine the time correctly, do not overexpose, otherwise it will turn out tough and not juicy.

Salt consumption can be taken by eye, but approximately always the proportions are as follows: per 1 kg meat is coming 1 tsp coarse table salt.

We will need:

lamb leg pulp - 1-2 kg
sparkling mineral water - 1 l
onion - 3-4 pcs.
ground pepper, zira, coriander
tomato - 1 pc.
any greens
salt - 1 - 2 tsp

Cooking method:

1. Prepare everything you need for work, and then cut the tenderloin into pieces about 2.5 by 2.5 cm. Rinse with water and dry with paper towels.

3. Then chop the onion into thin rings, bring it in here and start kneading the mass with your hands. After pepper and salt.

On small pieces chop the tomatoes, they will help clean bad smell which a lot of people don't like.

Now it remains to add coriander, cumin and any chopped greens. Mix everything thoroughly so that additional juice appears. cover cling film and keep warm for about 2.5 hours.

You can also add one spoonful of 15 g of honey here to make it sweeter and spicier - this is a super gourmet option.

4. Grill on the grill on both sides to form golden crust. Bon appetit!

Video on how to cook smoky meat with Stalik Khankishiev

I advise all fans of this TV presenter to watch one video. From which you can learn all the details of how to properly prepare this dish, so that everything turns out perfectly.

After all, directly how and what stages of work you perform will ultimately depend on the result. If you are a connoisseur of such charms with smoke, then I recommend not to waste time.

Awesome version of lamb skewers with soy sauce

Young lamb has a number of advantages over other types, it is considered dietary, so if you are a favorite of diets, then take any piece and more. And cook ahead, you can take a leg, neck, loin, shoulder blades or kidney part of the carcass. Just take it chilled, not frozen.

This version is completely without salt, because the sauce is already quite salty. Don't worry, everything will work out!

We will need:

neck - 1000 g
soy sauce - 90 ml
garlic - 2-3 cloves
lemon - 0.5 pcs.
granulated sugar - 0.5 tsp
black pepper and barbecue spices

Cooking method:

1. Pass the garlic cloves through a garlic press. Mix this porridge with sugar soy sauce and with spices, pepper. Plus, squeeze the juice from one half of the lemon. Stir.

2. Soak square pieces of meat with this filling, which must be cut in advance and lie in a deep bowl.

Remember that the mixture must stand in a glass jar or dish, then the oxidation process will not go.

Lamb skewers so that the pieces are juicy and do not smell

For many, a specific smell is a common problem, so most refuse to buy this type of meat. But, this can be avoided if everything is done correctly and competently. And at the same time spending very little time and a small amount of products.

We will need:

tenderloin or shoulder blade - 3 kg
onion - 2 kg
ground pepper
coriander and spices
salt - 3 tsp

Cooking method:

1. Grind the shoulder or neck, depending on which part of the carcass you purchased at the bazaar, into small square plastics.

2. Sprinkle them with salt, pepper, and your favorite herbs and spices. Stir the mass with your hands to slightly form a liquid.

Ginger can be added to make the fragrance even more divine and beckon everyone else in the vicinity.

3. Pass the onion through a blender to make a slurry, which you then strain to take the juice. Or turn on the juicer and twist it through it. As an option, a meat grinder or a manual grater will go.

Pour this fragrant liquid into a cup. And leave for 2-3 hours to lie down and lie down.

5. By the way, you can take pita bread and more greenery to make it even more wonderful and beautiful. Bon appetit!

Soft and juicy Uzbek lamb shish kebab

In principle, there is no special secret here, it is important to do everything as prescribed in this instruction. It is rosemary that gives awesome taste, and for those who do not like it, you can replace it with coriander or, in general, apart from allspice and salt, do not add anything else from spices.

Take more onions, do not regret. It is possible even in equal proportions take 1 to 1. As they say, you can’t spoil the porridge with butter, so you can’t spoil the barbecue with onions.

We will need:

shoulder blade - 2 kg
salt - 2 tsp
rosemary - a pinch
ground allspice - 1 tsp
onion - 6 pcs.

Cooking method:

1. With a sharp knife chop the most basic ingredient into portions. Add salt and pepper, mix very thoroughly with your hands. After one hand, you can still spank the meat so that a little juice stands out.

Next, pepper, add more rosemary, mix. Let it stand like this for 15 minutes. And only after that chop on small cubes onion only one or two heads, and grate the rest of the onions coarse grater. Combine all this and stir. The onion will give softness and tenderness to this dish.

2. After that, put in the refrigerator for 10 hours, you can leave it for 4 hours if you leave it warm. Next, fry according to all the rules on the grill. Don't forget to flip the skewers so nothing burns.

Delicious lamb skewers with lemon

Everyone knows that it is citrus fruits that soften the pulp, and this will happen with lamb loin. And garlic will give a zest, turmeric is a beautiful and elegant color. The recipe is really unusual and very cool, so give it a try. And here also tomato juice added to make the meat even spicier and tastier.

Consider the list of products, as you can see, it is not small, but also inexpensive, budget.

Another advantage of the marinade is universal - suitable for chicken, pork or veal, including.

You can also use ribs or other parts of the animal.

We will need:

Cooking method:

1. Chop at the very beginning a stocky young onion into rings or feathers.

2. Then add cilantro leaves and garlic pieces to the onion vegetable. Here you should also chop red chili peppers into small sticks and be sure to remember that this is all well rumpled with your hands.

4. But that's not all, mash the cumin and coriander seeds and add them here. Pepper. Pour in vegetable oil and tomato juice. Well, the filling turned out great!

5. Stir and place fillet pieces or loin in this sauce. Sprinkle with lemon juice, stir.

6. Cover the cup with cling film and make a couple of holes so that the mass breathes. Put in the refrigerator for 1.5-2 hours. And then do the operation of dressing the pieces on sticks.

7. Put the miracle with the heat of the heat on a serving plate and eat with any greens for health!

How to cook lamb in pomegranate juice

I remind you that natural acid is the most the best option make any meat pieces softer and juicier. Especially if you are dealing with pomegranate or other bright fruits. Take a look at this picture, I saw it in Arguments and Facts. You can repeat right now.

Interestingly, instead of pomegranate juice, orange or kiwi is perfect. But you can also use dairy products such as kefir or yogurt.

Just don't forget to sprinkle well vegetable oil so that all the spices give their smells and aromas.

You can use vegetable, olive or sesame oil, but seasonings and spices - be careful with them, do not overdo it, you can take absolutely any.

We will need:

carcass - 2 kg
bulbs - 5 pcs.
spices
salt - 2 tsp
pomegranate juice - 1 l

Cooking method:

1. Prepare everything you need and start cutting. First of all, chop the meat into cubes, then chop the onion.

2. Mix it all in one container and pour pomegranate juice, add salt and spices. Keep warm for about 2-3 hours, and then bake on coals until an attractive crust. Check with a knife or fork for doneness.

Lamb shish kebab with mayonnaise

Our Russian people will go to any lengths to serve this delicious dish with mayonnaise. You can use it instead of sauce, or you can soak it in it. The idea is great and as simple as two and two.

And if you want to get a varied taste even at the same time, then you can divide the whole mass into two parts, and sprinkle one with some seasonings, and the other with only herbs.

So get two perfect different options this second course. At a picnic, this charm will go away in no time.

We will need:

mayonnaise - 2 tbsp.
pieces of lamb meat - 3 kg
onion - 1.5 kg
coriander, basil, parsley
black and red ground pepper
salt - 3 tsp

Cooking method:

1. In a container, preferably deep, place the tenderloin cubes, season them with everything you need from the list. Stir and season with salt. Chop the onion into rings, add here.

2. Then add mayonnaise, or if not, then use at least sour cream or kefir. Cover with a lid and let stand for a couple of hours on the table.

3. Go on a picnic and fry savory culinary creations in nature at your own pace.

That's all friends! Wow, it's been a day today. And how are you doing? Did everything work out? Write and share your opinions and suggestions right at the bottom of this note. See you all. In touch, as always, was the owner of this blog.

Spring is here and it's 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 an excellent marinade for lamb skewers.

It is believed that lamb kebab is a classic of meat on skewers. This meat is less fatty and high-calorie than pork, but at the same time soft and juicy. You may already have favorite marinade recipes, but try something new, like kiwi fruit or tomato juice, because variety is great.

In the Caucasus, it is believed that eating lamb brings longevity and good health.

Classic lamb skewers recipe

The classic lamb skewers recipe is perhaps the easiest. It includes only meat, salt, pepper and onion. What else do you need for real delicious barbecue? Nothing extra.

Products:

Lamb - 1 kg
Salt - to taste
Pepper (allspice, ground)
Onions - five or six pcs.

Cut the lamb into portioned pieces of 4-5 cm.

2. Salt lamb to taste. Stir so that the salt gets on each piece. For the best impregnation With salt, the meat can be beaten off a little with the palm of your hand.

3. Sprinkle the meat with pepper. And mix well again. Leave to lie down for 10-15 minutes so that the meat absorbs a little salt and pepper. And then transfer to a deep container.

4. While the meat is lying. Clean the onion. Chop the onion so that it gives the maximum amount of juice. To do this, you can finely chop and squeeze it, or use a grater or blender. Add the onion to the meat bowl.

5. Mix meat and onion. 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 kebab with kiwi

Kiwi - exotic fruit, which 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 skewers.

Kiwi contains a special enzyme that softens meat very much. Therefore, the time for pickling is significantly reduced.

Products:

Lamb - 1 kg
Kiwi - 1 pc.
Bulb - 3 pcs.
Oil (vegetable) - 2 tbsp.
Salt and pepper - to taste

1. To begin with, peel the kiwi and grate it, or grind it in a blender.

2. Cut the onion into rings and salt it well so that it releases the juice.

3. Pepper and salt the meat. Add a little salt, as the onions have already been salted. Pour in vegetable oil.

4. Put the onion in a bowl with meat and pour in the mashed kiwi.

5. Mix well and let stand for about 40 minutes. If overcooked, the meat may turn into a puree.

6. Fry pickled kebabs on the grill, as usual.

Marinade for lamb barbecue in Caucasian style with tomato juice

It is difficult to say, of course, which marinade is “the most Caucasian”, because in the Caucasus many families have their own recipes, and they are used to it being that way. But this is a very rich and tasty marinade, where tomato juice acts as a softening agent for meat. This juice has a mild taste, and therefore it does not weigh down the meat with an extra aftertaste, but at the same time makes it more tender. You can buy tomato juice ready-made or make your own. Marinade for lamb from tomato juice is very simple and quick.

Products:

Lamb loin - 1kg
Lemon - 50 gr.
Bulb - 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

Cut the onion into thin half rings. Place in a deep bowl.

2. Cut the garlic into rings. Add to onion.

3. Cut half of the chili pepper into rings and put in a bowl. If you do not like spicy, then you can do without chili pepper.

4. Break fresh cilantro into small pieces. Place in bowl with onions.

5. Thoroughly mash the resulting mixture. This is necessary so that the onion and garlic give 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 seeds and add to the bowl.

8. Pour in vegetable oil and tomato juice. Mix until smooth.

The vegetable oil seals the meat and it stays juicy inside.

9. Put the lamb into the resulting marinade. The marinade should completely cover the pieces. Wrap the bowl with cling film, make a couple of holes for ventilation and leave to marinate for one and a half to two hours in the refrigerator.

Marinade for lamb skewers is the most delicious, so that the meat is juicy

If you want to get really soft juicy barbecue then try marinating with mineral water. Mineral water perfectly softens the meat, while not changing its color and taste.

Products:

Lamb - 4 kg
coarse salt
Pepper
Onion - 1-1.5 kg
Mineral water (highly carbonated) – 1.5l
Oregano, basil and paprika - optional

Cut the onion into half rings.

2. Salt the onion. You need a lot of salt, about 4 tbsp. Mash onion with salt to get onion juice.

3. Cut the meat into large pieces 3 cm thick. The meat must first be cut along the fibers, and then across.

4. Pour meat and onions into a large container. Salt will be enough that is in the onion, but you need to add freshly ground black pepper. You can also add other spices if you like, such as oregano, basil and paprika.

5. Stir the meat so that each piece is covered with spices and onions. Leave to marinate overnight room temperature.

6. A couple of hours before cooking, pour the meat with mineral water.

Lamb skewers with honey and beer

Honey and beer are a great combination for a marinade. Honey will give the lamb a bittersweet note, and beer will perfectly soften the meat. Mineral water can be used instead of beer, 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.

Cut up the lamb. Remove all bones. Cut off excess fat. All fat cannot be cut out, because. it gives flavor to the meat.

2. First, cut the meat along the fibers, and then across into pieces from 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 Luke. It is he who gives all the taste to the meat.

4. Salt the onion. And put it in the meat, while crushing it with your hands to squeeze out the juice. If you chopped onions in a blender, then just salt the juice.

5. Add spices. Coriander - a pinch, cumin - two pinches, black pepper - two pinches. Do not be afraid of zira, it gives an unusual flavor to the meat. Break a couple of bay leaves with your hands, they will add flavor to the meat, and all the neighbors will salivate from the smell. Add honey. Pour half a bottle of beer. And mix thoroughly.

6. Put the lamb under oppression. Marinating time depends on what part of the lamb was used. If the loin, then 2-3 hours will be enough, and if the leg, then more than 12 hours. Marinate at room temperature, but not under the sun.

Lamb shish kebab from Stalik Khankishiev

Shish kebab and Stalik Khankishiyev - these words are hard to imagine without each other, the TV presenter is such a recognized expert. Of course, we will give him the floor to tell his proven recipe.

Meat, properly cooked on the grill, is famous for its juiciness, originality of recipes. But the classic, Caucasian or bone-in mutton skewers are considered truly delicious, which before that had undergone a long marination in the mixture. fragrant spices, juices, wines or dairy products. Before marinating lamb for barbecue, you need to find a good cut. Remember that the younger the animal, the tastier the dish will be.

How to cook lamb skewers

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

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

What part of the lamb is better to make barbecue

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

How to pickle deliciously

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

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

Lamb barbecue recipes

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

Classic recipe

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

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

Ingredients:

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

Cooking method:

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

With vinegar

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

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

Ingredients:

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

Cooking method:

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

in dry wine

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

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

Ingredients:

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

Cooking method:

Cut the pulp into cubes 5x5 cm, chop one half of the onion into rings, finely chop the other along with parsley.
Mix the meat with wine, chopped onions, peppers, salt, leave to marinate for 4 hours.
Thread lamb flesh onto skewers, interspersing it with onion rings. Fry over not big amount charcoal until done.

With pomegranate juice

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

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

Ingredients:

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

Cooking method

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

With kefir

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

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

Ingredients:

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

Cooking method:

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

With mineral water

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

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

Ingredients:

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

Cooking method:

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

In the oven

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

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

Ingredients:

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

Cooking method:

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

From lamb leg

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

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

Ingredients:

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

Cooking method:

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

On the bone

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

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

Ingredients:

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

Cooking method:

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

From lamb meat

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

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

Ingredients:

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

Cooking method:

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

Karski

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

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

Ingredients:

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

Cooking method:

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

Video

Spring and summer are the time for trips to nature, and the best treat for a picnic is barbecue. Connoisseurs say that lamb kebab is the most delicious, but only if it is cooked correctly. Lamb is a specific meat and inexperienced cooks do not always get dishes from it. Let's figure out how to marinate lamb for barbecue so that the meat is soft, juicy and does not have an unpleasant odor.

Before you start preparing the marinade, you need to choose the right meat. The main secret of odorless cooking is that you need to take the meat of young animals under the age of one year. Of course, any seller will praise their product, so it is important to learn how to determine the quality of meat yourself. Before you buy a piece you like, pay attention to the following points:

Color. This is a very important indicator. The meat of young animals is bright red, and the fat is white, slightly pinkish. Old lamb is dark red with grey-yellow friable fat.
Ribs. In a young lamb, the ribs are thin and flexible; if the intercostal space is narrow, then this is the carcass of an old animal.
Smell. The meat should not smell strongly. If you purchase a frozen carcass, then it will be difficult to determine the smell. Therefore, try to "fry" a small piece of frozen meat in the flame of a lighter. If it starts to spread a strong smell of ammonia, then you should refrain from buying.

What part of the meat to take for barbecue

In addition, it is important to know which part to take. Suitable for barbecues:

loin;
ribs;
pulp from the back leg;
tenderloin.

But the spatula for barbecue is not suitable, such meat is more suitable for boiling.

After the meat is selected, it must be cut into medium-sized pieces and marinated. Preparing the most delicious marinade is not so difficult, but you need to understand that everyone has different tastes. Therefore, we offer you several proven recipes to choose from.

Interesting facts: the word "kebab" came into the Russian language from the Turkic peoples. Literally translated, it means "twirl, fry on a spit."

Classic lamb skewers recipe

Let's start with the classic barbecue recipe. The marinade is prepared as simply as possible, the main incident is the onion.

3 kg of meat (pulp of the hind leg or kidney part);
6-7 large onions;
salt;
black ground pepper.

Only fresh young lamb meat is suitable for preparing this dish. From old lamb and frozen meat, a delicious barbecue cannot be cooked.

The washed meat should be washed and cut into pieces with a taste of 40-45 grams. Too large pieces may not be fried, and if you chop the lamb finely, then the kebab will turn out dry. When preparing the marinade according to the classic recipe, vinegar cannot be used, the addition of this ingredient “takes away” the natural taste and color from the meat. But if you wish, you can supplement the marinade recipe with a few slices of lemon, although in classic recipe it is not used.

To prepare the marinade, you need to cut the onion into rings, sprinkle it with salt and pepper and lightly mash. This is a very important point, it is the onions that are sprinkled with spices, and not the meat.

We take glass, ceramic or enameled dishes, lay out onion and meat in thin layers. When all the layers are laid, the mass needs to be tamped a little with your hands, covered with a flat plate and put a load on top. Dishes with meat should be put in the refrigerator for at least 18 hours, but meat is usually marinated for a day.

Then you will need to string the meat and onions on skewers and fry over hot coals. TO cooked meat serve fresh greens, vegetables, adjika and tkemali sauce.

Caucasian lamb shish kebab

There are many options for cooking lamb skewers in Caucasian style. The meat is marinated in wine vinegar, dry wine, lemon or pomegranate juice. Each region of the Caucasus has its own barbecue recipe, so it is extremely difficult to say which one is “correct”. We present a simple and quick recipe marinating meat in tkemali sauce.

1 kg of lamb pulp;
200 gr. onion;
200 gr. tkemali sauce;
salt and spices to taste.

Cut lamb into medium-sized pieces. Chop the onion as finely as possible, you can grate or grind in a blender. Mix onion mass with meat and tkemali sauce. Add onions and spices. From spices, you can use suneli hops, dry herbs, black and red ground pepper. The meat should be well kneaded with your hands as if kneading dough. It is important that the marinade covers each piece from all sides.

We stand the meat in the marinade (in the cold) for at least 12 hours. Then you need to string the pieces on skewers and fry the kebabs over hot coals. Serve with fresh or roasted tomatoes on skewers, baked eggplant And be sure to have plenty of fresh herbs.

Soft Georgian lamb shish kebab in wine vinegar

Let's cook lamb shish kebab in Georgian style. In this recipe, the meat needs to be soaked in wine vinegar. Please note that it is impossible to replace wine vinegar with ordinary table vinegar, such a replacement will greatly worsen the taste of meat.

1.5 kg of lamb pulp;
2-3 large onions;
3-4 cloves of garlic;
150 gr. melted lamb fat;
15 gr. flour;
0.5 teaspoon of ground red pepper;
ground black pepper, allspice to taste;
0.25 cups of wine vinegar;
salt to taste.

We wash the lamb, dry it. Cut into rectangular pieces weighing 40-45 grams. We shift the meat into a glass, enameled or ceramic dishes. We clean the onion and garlic. We cut the onion into thin half rings, the garlic into thin slices, mix the vegetables with the meat.

Read also: Chicken skewers in the oven - 20 best recipes

Add spices to taste (until we salt), pour the meat with vinegar and mix well. We leave the meat to marinate for 4-6 hours (you can leave it overnight). We take out the meat, add salt, mix and leave for another half hour. Then we string the meat on skewers and lightly dust the meat with flour. Fry kebabs over hot coals, periodically pouring meat with melted fat.

Armenian lamb shish kebab with tomatoes and onions

Armenian lamb shish kebab turns out to be very tasty and juicy, meat is cooked with tomatoes and onions.

1 kilogram of lamb pulp;
4 bulbs;
4 tomatoes;
4 pods bell pepper;
2 eggplants;
120 gr. fresh herbs (cilantro, parsley, green onion);
2 tablespoons of wine vinegar;
1 teaspoon dry basil;
1 teaspoon stewed thyme;
salt and black ground pepper to taste.

We thoroughly wash the meat, dry it. Cut into cubes with a side of about 6 cm. Peel the onion, cut into thick rings, mix it with meat. Add spices, salt, wine vinegar. Mix everything well and leave in the refrigerator for several hours. The minimum marinating time is 4 hours, but it is better to leave the lamb overnight.

We prepare vegetables, wash and cut, sprinkle with spices and salt. You can sprinkle with vegetable oil and vinegar. Lamb strung on skewers mixed with pieces of vegetables and onions. Roast over hot coals. Serving barbecue spicy sauces and fresh herbs.

Azerbaijani lamb shish kebab

To cook Azerbaijani-style lamb skewers, you need fresh pomegranate juice. How to squeeze juice from a pomegranate? There are two simple methods. In the first case, the fruit is cut in half and a regular citrus juicer is used. If there is no such juicer, then you can handle the work manually. It is necessary to remove the seeds from the pomegranate, put them in a tight plastic bag and forcefully roll the rolling pin several times. Then you need to cut off the corner of the package and drain the juice through a strainer.

To prepare a barbecue you need:

2 kg lamb (pulp);
4 bulbs;
1 lemon;
2-3 cups of pomegranate juice;
pepper and salt to taste.

We wash the lamb flesh, dry it with a napkin and cut into medium-sized pieces. Cut the onion into rings 0.5 cm thick. Mix the meat with onions, pepper, salt, knead well with your hands. We try to rub the spices into the meat, and mash the onion so that the juice stands out.

Next, you need to squeeze the juice from the lemon and pomegranate. Pour in fruit juices into the meat so that the liquid completely covers the food. Mix the products and put in the refrigerator for 8-12 hours. We put the marinated meat on skewers, alternating with onion rings. Roast over coals.

Uzbek mutton kebab with vinegar and onion

Lamb skewers can be cooked in Uzbek style, the marinade is prepared with vinegar and onions, the use of spices is mandatory. The meat is strung on skewers mixed with pieces of lamb lard.

600 gr. lamb;
50 gr. interior fat;
80 gr. parsley and dill;
200 gr. onion;
50 ml apple cider vinegar;
30 gr. wheat flour;
spices (zira, anise, ground red pepper), salt to taste.

Wash the meat and cut into medium-sized pieces. Place the meat in a marinating bowl. Add the onion, chopped into large rings, mix, slightly kneading the meat and onion.

Boil the vinegar, adding salt, pepper and other spices to it. Cool this mixture and pour it into the meat. Mix well, cover with a plate and put a load on top. We leave the lamb in the cold to marinate for at least 4 hours, but you can marinate longer - 10-12 hours.

Cut the lamb lard into small pieces. We string meat on skewers, after every 2 pieces we insert a piece of lard and an onion ring. Dust the prepared skewers with flour and fry them on the grill. Serve shish kebab with fresh herbs.

Tashkent shish kebab from lamb "Uch panja kebob"

You can cook the Tashkent version of lamb kebab, which is called "Uch panja kebob" or "Three fingers" in Russian. This dish got its name due to the fact that the products are strung on three skewers at once.

1-1.2 kg of lamb;
300-400 gr. tail fat;
300 gr. onion;
5 gr. coriander and zira;
100 ml of sparkling water;
black pepper, salt.

We clean the meat well, cutting off all the films and veins. Cut into rectangular pieces across the fibers along the entire length of the piece. The result is elongated pieces of different lengths. We put it in a dense plastic bag in one layer and lightly beat off. Then transfer to a marinating bowl.

Grind spices and salt in a mortar or grind in a coffee grinder. We chop the onion in half rings. Sprinkle the onion with prepared spices and grind with your hands to separate the juice. We shift the onion mass with meat, knead everything well with our hands. Then pour sparkling water and leave to marinate for at least 4 hours, it is better to leave in the refrigerator overnight.

Fat tail fat is cut into rectangular pieces, which are twice as thin and shorter than the meat. We spread the pieces of meat on the board, alternating them with pieces of fat in the form of a trapezoid. First we put the longest piece, then the shorter ones, put between the pieces of meat fat tail fat. In total, you should get 5 pieces of lamb and 4 pieces of fat. We thread the first skewer so that it passes through the center of our "trapezium", and the other two - along the edges, they need to be placed at an angle.

The result is a fan-shaped structure of skewers. Grill over coals, turning frequently.

Original barbecue in Altai

Altaian lamb shish kebab is prepared in an original way. It is necessary to marinate meat in a cedar barrel, thanks to the use of this dish, the taste of meat is unusual. The kebab is not fried on skewers, but on a barbecue grill, and the pieces of meat must be wrapped in foil.

2-3 kg lamb tenderloin;
5-6 bulbs;
1 bunch of greens (cilantro, parsley);
1 handful of currant leaves (preferably wild, but you can also garden);
a few pinches of dry thyme;
ground red pepper and salt to taste.

First of all, it is necessary to steam currant leaves. washed in cold water currant leaves put in a cedar barrel and pour a liter of boiling water. We cover the barrel with a terry towel folded in several layers and leave it until the water has completely cooled.

We cut the meat large pieces across the grain (about 2-3 pieces per serving). We chop the onion not too thin half rings. We chop greens.

Read also: How to cook barbecue in the oven at home: 12 juicy recipes

Put a layer of onion into the cooled infusion of currant leaves, sprinkle with a good pinch of salt, pepper, put the pieces of meat in one layer, sprinkle with chopped herbs on top and add a pinch of thyme. We continue to lay out the layers - onion, salt, pepper, pieces of meat, herbs and thyme.

We lay out until all the products run out. The top layer is made from onions. We put a wooden cedar circle on the products, put a load on top, for example, 2 liter jar with water. We stand the meat in this marinade for a day. During this time, it will be necessary to mix all the ingredients 3-4 times.

To cook meat, you need to prepare foil and a barbecue grill. On a piece of foil lay out 1 piece of meat with a small amount onion, wrap it well so that the juice does not flow out. Put these pieces on the grill. We cover the grate with a lid, fix it. Grill over hot coals, turning occasionally, for 30-40 minutes. Serve cooked meat with fresh vegetables.

Turkish lamb skewers

According to a different technology, Turkish lamb skewers are prepared.

2 kg boneless lamb;
1 large onion;
3 cloves of garlic;
1 tomato;
2 tablespoons of tomato paste;
1 tablespoon of hyssop;
1 tablespoon of zira;
ground black pepper and salt to taste.

We thoroughly wash the meat, cut off all the films and cut into small (30-35 gr.) Pieces. Cut the onion into not too thin half rings, mix it with the onion. Add thinly sliced tomato.

We carefully grind the spices, you can grind in a coffee grinder or grind in a mortar. Pour spices into meat with onions, put tomato paste. Mix well and knead the meat with your hands. Leave warm for 1.5 hours. After that, you can fry. If it is not possible to immediately fry the meat, then you need to put it in the refrigerator after 1.5 hours.

Turkish kebab can be cooked on the grill, as usual, or in the oven. In the latter case, we string the meat on wooden skewers and put it on a wire rack, under which we will not forget to substitute a baking sheet so that the meat juice does not stain the bottom of the oven. Cook for 10 minutes at 220 degrees, then turn over and continue cooking for another 10-15 minutes.

Advice! So that wooden skewers do not char in the oven, they must be soaked in cold water for half an hour before stringing meat.

Abkhaz lamb kebab in pomegranate juice

To cook Abkhazian barbecue, you will need to marinate the meat in pomegranate juice.

1 kg of lamb pulp;
5 bulbs;
5 red fleshy tomatoes;
2 bell peppers (preferably different colors);
1 glass of pomegranate juice;
0.25 cups of wine vinegar;
salt and spices to taste, from spices it is recommended to use red and black ground pepper, cumin, coriander, dry basil and thyme.

To make the barbecue tasty, you must definitely use the recommended set of spices. They need to be prepared in advance. We combine all dry spices and grind with a mortar or grind in a meat grinder until a powder is obtained.

Wash and clean vegetables. We cut two onions into rings about 0.5 cm wide, chop the rest of the onions thinly. We wash the lamb, protect it from films and cut into pieces of medium size. Mix with thinly sliced onion, sprinkle with salt and knead well so that the onion releases juice.

In a marinating dish, lay out in layers, first onion rings, then meat in a low layer and spices. Repeat layers until you run out of layers. The top layer should be from onion rings. Drizzle meat with pomegranate juice wine vinegar. Leave to marinate for 8-10 hours. In the process of marinating, you need to mix the meat well a couple of times. It is necessary not only to mix, but to sort of squeeze the meat, squeezing the pieces in a fist. Thanks to this technique, the meat will be saturated with marinade, and the barbecue will be juicy.

Wash and cut vegetables. On a skewer we string pieces of meat, onion rings, mugs of tomatoes and pieces of pepper. Grill skewers over hot coals.

Marinade for lamb shish kebab on mineral water with rye bread

For cooking barbecue on mineral water, it is recommended to use the pulp from the back leg of a young lamb.

2 kg lamb;
2 onions;
2 tomatoes;
1 liter of sparkling water;
One third of a loaf of black rye bread;

Meat cut into pieces of medium size. We cut the onion into rings (not too thin), the tomatoes into small cubes. We mix all the products, sprinkle with salt and knead the products a little so that the vegetables release the juice.

Cut the crusts off the bread and cut into small cubes. Drizzle the bread with juice squeezed from half a lemon and sparkling water. Let the bread soak, and then knead it with your hand into a mush. Pour the prepared liquid into a container for meat with vegetables. Mix and keep in the cold for 10-12 hours. We fry, stringing pieces of meat mixed with onion rings on skewers.

Delicious marinade for lamb with kiwi

Delicious lamb marinated with kiwi. tropical fruits contain a large amount of fruit acids, which soften the meat well and give the kebab a delicate flavor.

1 kg of lamb pulp;
250 gr. onion;
200 gr. kiwi;
pepper and salt to taste.

We wash the meat, cut into pieces weighing about 30 grams. We clean the onion, chop it in half rings. We wash the kiwi well and cut into medium-sized cubes without peeling.

Mix the meat with onions and chopped fruit, add salt and pepper. You can use other spices if you like. For example, you can add sweet paprika, dry basil, thyme.

Mix the meat very well with the rest of the ingredients. It is necessary not only to interfere, but to grind the products so that the onion and kiwi extract as much juice as possible. Put the meat with the marinade in the cold for 18-24 hours. Then it will be possible to strung on skewers and roast over hot coals.

Juicy lamb skewers marinated in kefir

Those who do not like the specific smell emanating from lamb are recommended to marinate the barbecue from this meat on kefir. This fermented milk product perfectly beat off the aroma.

2 kg lamb;
1.5 liters of kefir;
0.5 cups of vegetable oil;
0.5 cups of lemon juice;
2 teaspoons finely grated lemon zest;
2 teaspoons of salt;
1 teaspoon ground black pepper;
1 bunch of cilantro;
4 cloves of garlic.

We wash and clean the lamb pulp, removing films and excess fat. It is not necessary to cut off all the fat, small streaks must be left so that the kebab turns out to be soft and not dry.

If you decide to cook lamb, then you should take care of the marinade. It happens not only in the preparation of delicious barbecue, but also in the manufacture various dishes from lamb. For example, before baking lamb in the oven, it is better to pre-hold it in a marinade of sparkling water, lemons and spices. This will make the meat more juicy and flavorful. In this article, we will share with you recipes for making marinade for lamb, and also tell you how to marinate meat properly.

How to marinate lamb for barbecue

Classic lamb marinade recipe

What is required for cooking classic marinade for lamb:

Onion (medium size) 2 pcs.
Mineral water (medium carbonated) 1-1.5 l. (for 1-1.5 kg of meat).
Lemon juice 1-2 tbsp. l.
Salt, spicy spices taste.

Sequencing:

Peel the onion and cut it into half rings.
Squeeze out the juice of a lemon and mix it with onions.
Cut the lamb into pieces and place them in a deep bowl or saucepan. Pour the meat with a mixture of lemon juice and onions. Salt lamb and add spices.
Open the mineral water and fill it with lamb so that it does not completely fill the meat. If you are using highly carbonated mineral water, then you need to leave it open for 30 minutes so that it becomes less carbonated.
Cover the bowl with a dish and put the lamb in a cool place for 3-4 hours.

Kiwi marinade for lamb

What you need to make kiwi marinade:

Onion 2 pcs.
Kiwi 1 pc. (for 1 kg of lamb).
Highly carbonated mineral water.
Spices for barbecue.

Sequencing:

Peel the onion and cut it into large pieces.
Put the pieces of lamb in a large bowl, salt it and add spices.
Mash the kiwi and add it to the meat. Then fill it with a little mineral water so that it only slightly floods the meat.
Marinate the meat for 2-3 hours. Lamb does not need to be kept in the marinade for more than 3 hours so that the kiwi does not soften too much.

How to Marinate Lamb for Oven Cooking

Marinade for lamb with kefir

What you need to prepare marinade with kefir:

Kefir (low-fat) 3-4 tbsp. for 1-1.5 kg. lamb.
Fresh herbs 1 bunch.
Salt, spices to taste.

Sequencing:

Chop fresh greens and add it to kefir.
Cut the lamb, salt it and add spices. Pour the meat with a mixture of kefir and herbs.
Marinate the meat for 2-3 hours.

Mustard marinade for lamb

What you need to prepare mustard marinade:

Onion 2 pcs.
Mustard 2-3 tbsp. l.
Cream 2-3 tbsp. l.
Dry white wine.
Salt, pepper to taste.
Vegetable or olive oil.

Sequencing:

Peel the onion and cut it into half rings. Fry the onion in vegetable (olive) oil.
Pour some wine over the onion. Wait until the wine has evaporated by one third. Add mustard and cream to the onion. Mix everything, salt and pepper the marinade.
Simmer the marinade for 5-7 minutes.
Pour the lamb pieces with the cooled marinade and marinate the meat for 1-2 hours.

If for cooking lamb it needs to be cut into pieces, then it is better to make them large enough. It is advisable to cut the lamb into pieces of 4-5 cm. This way you keep the juiciness of the meat.
You can add your favorite spices to the recipe if you like. For example, lamb goes well with coriander, dried herbs, saffron, bay leaf, mustard seeds, etc.
Old meat needs to be kept longer so that it is better saturated with spices and becomes juicy.
Before cooking lamb, you need to clean it properly so as not to spoil the taste of the dish: remove fat and films, as well as bones (if any).

After the meat is marinated, it is better to immediately start cooking it. So you keep the juiciness and pleasant aroma of meat. The marinade itself can be used in the cooking process. For example, you can bake lamb with a marinade that kept the meat on the eve of cooking.