What is the best marinade for lamb skewers. Lamb shish kebab - Caucasian style meat

Lamb shish kebab is the most correct among all other varieties of meat fried on skewers. Initially, it was prepared only from lamb tenderloin. Today, this meat has been replaced everywhere by pork, but in Asia, in the Caucasus, herds of sheep are still raised, just as they did many centuries ago.

Meat selection

Not all lamb is suitable for grilling on skewers. If there are a lot of recipes for marinating lamb skewers, then there are only a few rules for choosing meat. Experts recommend choosing lamb meat that is no more than 1 year old. In appearance, its tenderloin is light red, and the layers of fat are almost white. In an adult or old ram, the meat is bright red, and the fat is yellow.

For cooking on the grill, such a part of the carcass as a ham, loin and ribs in the front is suitable. Here the meat is the most tender with a small amount of fat, soft and almost odorless. The back part is not suitable for lamb skewers, here the muscle fibers are very dense and tough.

Frozen tenderloin is not suitable for baking. During the defrosting process, the meat loses some of the juice, which is why it will be dry in the future. Therefore, going to the store or to the market, the products are checked for freshness. Good meat, when pressed, quickly restores its shape. Frozen and stale forms dents that may not disappear at all. In addition, when pressed, such pulp releases a lot of liquid - water with juice.

To buy a quality product, they choose fresh chilled tenderloin from trusted manufacturers, preferably farms that work without intermediaries.

Lamb preparation

Meat for barbecue should be a whole large piece, which is cut into cubes along the fibers. The size of one serving is 4 by 4 cm. If you managed to buy only a frozen product, it is thawed natural way or in cold water. So the meat will not lose juiciness in the future.

Portion pieces for barbecue

If you are lucky enough to get a young ham, you can make even more pieces of lamb for barbecue. They will have time to quickly fry without losing juiciness. Large pieces of fat, if any, are cut off, films are removed. When the ribs are cooked along with the barbecue, the largest of them are cut in half and marinated separately. Young tenderloin does not need to be pre-soaked in vinegar and other acids to soften the fibers.

Almost all vegetables go to kebab with lamb. Due to the large amount of juice that is released when grilled on charcoal, vegetables on skewers are soaked with it, becoming tasty and roasted. You can cook pieces of tenderloin both on skewers and on a grill or barbecue pan. Either way, it will be delicious.

Marinade recipes without vinegar

quality meat and the right marinade allow you to cook juicy and tasty shish kebab. Among the variety of recipes for marinating meat, there are those in which vinegar is the basis, and those where it is replaced by natural fruit or vegetable acids or other ingredients. Marinades without vinegar are preferable, as they do not harm the health of people with problems in the gastrointestinal tract.

Onions are an essential ingredient in all marinades.

Not all spices and sauces are suitable for lamb, here are the best of them:

• black pepper;
• Red pepper;
• turmeric;
• caraway;
• tkemali;
• garlic;
• spices.

The basis of the marinade is usually lemon juice, mineral water, yogurt, mayonnaise, sour plum sauce.

Recipe for shish kebab marinated with kiwi (for 2 kg tenderloin):

1. Peel 3 pieces of kiwi and 1 orange from the skin, cut into small pieces.
2. Cut 2 large onions into small cubes, crush with a knife so that the juice stands out, put everything in one deep container.
3. Squeeze out the juice of half a lemon.
4. Add herbs to taste and desire, pour 1 tsp. salt and ground black pepper, mix everything.
5. Put the pieces of lamb into the resulting mixture, mix, cover the container with cling film and leave for 1-2 hours to marinate.

It is very convenient to marinate lamb for barbecue with kiwi, as it allows you to soften the meat fibers in a very short time. a short time. Kiwi, orange and lemon contain fruit acids that are more effective than vinegar. Such a marinade is suitable even for old and tough meat.

Mineral water or plain water is often used as a marinade base.

Recipe for meat in marinade with mineral water (for 2 kg of product):

1. Squeeze the juice of 1 lemon, combine with 500 ml of carbonated mineral water.
2. Add 2 onions cut into rings.
3. Finely chop 2 ripe tomatoes, add to the marinade.
4. Sprinkle the meat with salt and black pepper and mix in a container with vegetables and mineral water.

The most delicious barbecue will turn out if you keep the meat in the refrigerator for at least 6 hours.

Yogurt Marinade Ingredients:

• natural yogurt without additives 250 g;
• salt 2 tsp;
• a mixture of spices (ground ginger, black pepper, curry 0.5 - 1 tsp each);
• 2 cloves of garlic.

In such a marinade, the lamb is kept for 45-60 minutes and sent to the grill. It is better to use homemade yogurt for the marinade, which is guaranteed to be free of preservatives and other chemicals.

What else to marinate lamb in? As an option for the base for the brine, you can use fatty kefir, ketchup, tkemali sauce or homemade plum sauce with tomatoes. High-quality young meat can simply be sprinkled with spices and onion rings. After 1-2 hours, it can already be sent to the grill.

Classic marinade recipes

It is easier and faster to marinate lamb skewers in vinegar and spices. This is the most classic marinade option, used for all types of tenderloin. Salt, spices, vinegar are diluted in a bowl, chopped onions are added and left for 15 minutes, then poured into a container with meat, mixed thoroughly and left overnight in the refrigerator. In this way, the meat is guaranteed to be tender.

Caucasian lamb recipe with wine:

• 1 glass of dry grape wine;
• 3 large onions;
• 1 kg of meat;
• salt pepper;
• vegetable oil.

Pieces of tenderloin are first cut into pieces and sprinkled with a mixture of salt and pepper. Leave for 15 minutes.

Onions are cut into rings and poured with wine, vegetable oil is added. In another container spread the meat, alternating with a layer of onions. Everything is poured with marinade and left in the refrigerator for 7 hours.

You can marinate meat according to an interesting Turkish recipe, which can be considered a classic. Here, pureed tomato is used as the base and tomato paste. For 1 kg of meat you need 2 tomatoes and 1 tbsp. l paste. The meat is first sprinkled with salt and black pepper, chopped cumin and hyssop are added, then poured with a tomato-tomato mixture. At the end add chopped garlic cloves and onion rings. In this form, the tenderloin should stand for 4-5 hours. Properly marinating lamb in Turkish is a slow approach to business and using only the best products.

Tomato and tomato juice contain acids that soften meat fibers well.

Express Marinade

The fastest and easiest way to cook marinated lamb for barbecue is to sprinkle it with spices and pour plain water over it. The main thing is to do it right. Pieces of tenderloin are laid out on a flat surface and generously sprinkled with salt, black and red pepper and any other spices intended for grilling.

The meat is mixed and laid out in a deep bowl. Fill with water. For 1 kg of meat, you need 1 glass of clean cool water. Next comes the most important point. Hands need to knead the pieces of meat well so that the fibers lose their tone and become saturated with spices. After 30 minutes, the meat can be fried on coals.

For a quick pickle, a combination of mustard with soy sauce and spices is ideal. For a glass of mustard, they usually take 1 tbsp. l. sauce. Be sure to use coriander, black pepper and a lot of onions. The meat is kept in the mixture for 1 hour. This means that you can prepare lamb for grilling on the grill just before going out into the countryside.

Experts believe that the more spices are used for pickling, the more aromatic and tender the kebab turns out. In the following recipe, the base is tomato juice (1 cup) and olive oil(50 ml). The remaining ingredients are spices and herbs:

• black pepper;
• garlic;
• Red pepper;
• zira;
• coriander;
• sweet paprika;
• cilantro.

This is the optimal set of spices that are designed to improve and emphasize the taste of young lamb.

Everyone has their own, pickled by special rules with your favorite set of aromatic spices. But the recipes proposed above are collected in regions where such a dish appeared a very long time ago, and people with early childhood understand the harmony of good taste.

most correct and a traditional dish on the grill is lamb shish kebab, which has been cooked since ancient times. The ancestors began to fry pre-marinated lamb meat immediately after gaining the ability to make fire. But despite thousands of years of experience, in order to properly and tasty cook lamb kebab, you need to know the intricacies of the whole procedure.

Features of cooking shish kebab from lamb meat

Obtaining juicy and tasty meat at the exit directly depends on the observance of three stages:

• choice of lamb;
• pickling;
• frying.

Important! For a successful barbecue, all steps are required, but first of all, its intense taste will depend on the marinade.

Classic lamb skewers recipe

Dish prepared according to classic recipe, every connoisseur of traditional barbecue tried and appreciated.

For this recipe you will need:

• lamb pulp - 1 kg;
• onion - 5 pcs. medium heads;
• dry wine - 200 ml;

When recreating the classic taste, you must follow the following instructions:

1. Lamb meat, from which the film and veins are previously removed, is cut into small pieces, after which it is salted, peppered and seasoned with spices.
2. Meat chunks are mixed with pre-cut onion rings.
3. Vegetable oil and wine are added to the meat-onion mixture.
4. After 1-2 hours, depending on the stiffness of the meat, the pieces are strung on skewers, which are sent to the fire.
5. During the frying process, which lasts 15 minutes, the skewers are periodically turned over, and the lamb is sprinkled with wine.

Attention! For pickling, glass or ceramic containers are used: metal utensils are subject to oxidation, which can cause serious poisoning.

Caucasian barbecue recipe

At all times, shish kebab cooked by mountain peoples was famous, the creation of which requires a minimum set of products:

• lamb pulp - 1 kg;
• onion - 500 g;
• grape vinegar - 2-3 tbsp. spoons;
• fresh greens (parsley and cilantro) - 1 bunch;
• water - 200 ml;
• salt and spices (pepper, basil, thyme) - to taste.

For cooking:

1. The pulp cut into small pieces is salted and mixed with spices and chopped herbs.
2. Water is poured into a separate bowl, where vinegar is added.
3. Meat is placed in a marinating container, onion sliced ​​\u200b\u200bin thin rings is laid out on top, after which everything is poured with a water-vinegar solution.

After 5-6 hours, the lamb is ready to be roasted on hot coals for 20 minutes.

Advice! In order not to overdry the meat, when frying, it must be sprinkled with marinade.

Vinegar and Onion Recipe

To give the meat softness, acid is necessarily added - vinegar, lemon juice.

To create a dish of 1 kg of lamb meat on the grill, you will need:

• wine vinegar - 2 tbsp. spoons;
• lemon - 1 pc.;
• sugar - a pinch;
• vegetable oil - 2 tbsp. spoons;
• salt and spices (pepper, basil, marjoram, savory) - to taste.

The vinegar marinade for lamb skewers begins to be prepared after the standard preparation of lamb meat as follows:

1. The peeled onion is cut into rings half a centimeter thick so that it can be cooked along with the meat on skewers.
2. Onions are placed in a container with meat pieces, where salt, spices and granulated sugar are added to soften the sour taste.
3. Vegetable oil, vinegar and juice squeezed from a lemon are poured into the mixture.
4. After thorough mixing, the container with marinated lamb is aged for an hour on the table, then moved to the refrigerator.

Important! If the pulp is hard, then it should be marinated for at least 5 hours.

Ginger Marinade Additive

If ginger is added during pickling, the taste of the kebab will improve significantly: the ginger additive makes the meat more tender, giving it a unique flavor.

Based on the recipe for cooking barbecue with vinegar and onions, the latter is excluded. And when mixing meat with traditional spices, a little ground or chopped ginger root is added.

Original Mint Supplement

You can cook a fragrant kebab with a spicy aroma by adding mint to the vinegar marinade. Three crushed mint sprigs are placed along with spices for meat. A richer taste is obtained by marinating meat for 10-12 hours.

Marinade with yogurt

Another original way marinating lamb, giving originality to an outstanding taste.

To prepare a kilogram of pulp, you should purchase the following ingredients:

• red wine - 50 ml;
• yogurt - 200 ml;
• garlic - 4 cloves;
• olive oil - 1 tbsp. a spoon;
• salt and spices (pepper, paprika, coriander) - to taste.

To get a barbecue in such a marinade:

1. Wine, spice salt, olive oil and garlic passed through a press are diluted in yogurt.
2. The meat cut into small pieces is placed in the resulting marinade.
3. After mixing, the mixture is placed in the refrigerator for 6-10 hours.
4. After the allotted time, the lamb is strung on skewers, where it drains before being placed on the grill,
5. Fry on all sides for no longer than 10 minutes over intense heat.

Advice! To give the dish a special aroma, you can add chopped mint sprigs to the marinade with yogurt.

Recipe with honey and mineral water

This method allows you to quickly marinate any lamb.

For a honey kebab from a kilogram of lamb pulp you will need:

• honey - 15 g;
• mineral water with gas - 1 glass;
• onion - 150 g;
• fresh greens (cilantro and parsley) - each half a bunch;
• salt and spices - to taste and availability.

To prepare lamb with honey:

1. Arbitrarily chopped greens and onions, liquid honey are added to chopped pieces of meat in a marinating dish.
2. The contents of the container are salted, seasoned with spices and filled with highly carbonated water, after which everything is mixed well.

After 3 hours, the meat is ready for charcoal grilling.

Kiwi Recipe

Kiwi is an excellent ingredient that can tenderize even very tough lamb.

To cook a kilogram of lamb, the following products are prepared:

• kiwi - 1 pc.;
• lemon - 1⁄2 pcs.;
• onion - 2 large heads;
• sunflower oil - 2 tbsp. spoons;
• salt and spices (pepper, basil, marjoram, savory, coriander and others) - to taste.

After preparing the meat, as required by the lamb, the preparation of the marinade begins:

1. The onion is chopped with a blender to gruel or rubbed on a grater.
2. Kiwi is also mashed with a blender or potato masher.
3. Together with salt and spices, onion and kiwi are placed in the container where the meat is located.
4. After dressing with sunflower oil, the mixture is mixed and aged for no more than 2 hours on the table.

Carefully! Overexposure of lamb in a kiwi marinade should not be allowed: meat pieces can soften to the consistency of minced meat.

Thus, the implementation of one of the recipes described above will provide a positive barbecue mood for a friendly company and an unsurpassed taste of lamb on the grill.

The right choice of ingredients is the key delicious dish, therefore, below is described how to choose the right meat and from which part of the lamb it is better to cook barbecue.

The most delicious lamb kebab is obtained from young meat, as it is very soft and devoid of characteristic bad smell. The age of the ram should be no more than one year. Its color will help to determine a good carcass; in young rams, the meat is noticeably lighter than in old ones. Speaking of which part of lamb better fit for barbecue, here preference should be given to the ham or front shoulder blade. Usually these parts of the carcass are used because of the meatiness and lack of connective tissue. Frozen meat should also be avoided as it loses its taste qualities. In order to check if the lamb has been frozen, you need to press it with your finger. Meat that has been frozen will permanently deform and water will come out on it at the point of pressing. Fresh lamb, in turn, will quickly acquire its original shape.

Remember that only good meat you get the most delicious and juicy lamb skewers.

Marinade for lamb skewers

Basis for good barbecue is the marinade.

Before marinating, cut the meat into squares about 4-5 centimeters in size. Meat of this size will be able to marinate well, will not become too dry during the frying process, and at the same time will be the most juicy. For pickling, you need to use a deep container made of glass, ceramics, stainless steel or any enameled dishes. It is strongly not recommended to marinate meat in an aluminum pan, as in this case the lamb will have an unpleasant metallic taste. When aluminum comes into contact with products such as lemon acid or the vinegar used in the marinade, harmful substances are released, which a person feels when consumed already finished meat into food. Salt the meat should be about half an hour before cooking, because the salt can pull the juice out of the meat and the kebab will turn out very dry.

Lamb barbecue recipes

There are many variations on how to marinate and how to cook lamb skewers. Better Recipes will be presented below.

Caucasian lamb shish kebab

Ingredients

1. 1. Lamb
2. Greens
3. Salt to taste and other spices
4. grape vinegar
5. Purified cold water

Pour clean into container drinking water and add 2-3 tablespoons of grape vinegar there. Mix until a homogeneous consistency.

In a free bowl, lay out layers of already chopped lamb and chopped onion rings. You can add spices to your taste, but do not forget that salt is put at the end. Pour the prepared marinade over the meat so that the liquid completely covers it. Cover with a lid and put in a cool place where direct Sun rays. For example, in the refrigerator. Let marinate for 3-4 hours. At this time, you can prepare the grill. When stringing pieces of meat on skewers, you need to leave at least small gaps between them. The meat will be fried for about 20 minutes, during its cooking the skewers need to be turned over regularly. You can sprinkle the kebab with the remaining marinade during the frying process, so the lamb will be saturated with its smell. At the end of cooking, you can remove the meat from the skewer and serve it to the table, decorating with herbs.

Armenian lamb shish kebab

Ingredients:

1. Mutton

Spices to taste

Onion

Tomatoes

bell pepper

eggplant

Many consider this lamb skewers recipe to be the most delicious of them all.

Sliced ​​and washed meat must be put in a bowl, periodically sprinkling it with vinegar. Next, add spices to taste. Cut the onion into rings, put in a bowl and mix everything well. Onion should release juice, give it Special attention. We put in the refrigerator to marinate. Armenian barbecue is marinated for quite a long time, about 10 hours, so it is recommended to prepare the meat in the evening, before the day of its preparation. Meanwhile, wash the tomatoes bell pepper and eggplant. Remove seeds from vegetables. After the time has passed, we string everything on a skewer, alternating meat, onions and vegetables. The latter, by the way, need to be baked whole. The barbecue takes about 20 minutes. Serve vegetables and meat on the same plate.

Azerbaijani lamb shish kebab

Ingredients

1. Mutton
2. Tomatoes
3. Lemon
4. Butter
5. Wine or lemon vinegar
6. Tkemali sauce
7. Dill and parsley
8. Black ground pepper and other spices

The recipe for Azerbaijani shish kebab is quite simple.

Put the meat in a bowl and sprinkle generously with black pepper. After pouring wine or, in extreme cases, lemon vinegar. Mix thoroughly and put in a cool place for 5-6 hours. Before cooking, do not forget to salt the lamb and grease it butter, so we get delicious barbecue. Cook on skewers until done. Served with barbecue fresh tomatoes, greens, lemon slices and tkemali sauce.

Lamb shish kebab under mineral water

Ingredients:

1. Mutton
2. Mineral water
3. Lemon
4. Spices to taste
5. Fresh vegetables

Many barbecue lovers claim that marinating meat with mineral water makes the dish very tasty and juicy.

First, cut the meat and put it in a bowl for the marinade. Next, cut the onion into half rings and add to the lamb. Lemon should be cut into two parts. Cut one of them into medium-sized slices and add to the marinade. After all this, spices can also be added to the meat to taste. Mix all the contents of the marinade thoroughly. Pour the ingredients clean mineral water. The liquid should completely cover the lamb, for this you need about 500 milliliters of mineral water. After that, it is necessary to squeeze the citrus juice from the second remaining half of the lemon into the marinade and put the meat in the refrigerator for 2-3 hours. If desired, the kebab can be salted about half an hour before cooking. Grilling meat on the grill will take about 20 minutes. It is recommended to serve the dish on a plate with fresh vegetables.

Lamb skewers with pomegranate sauce

Ingredients:

1. Mutton
2. condiments
3. Garlic
4. Lemon
5. Butter or sunflower oil
6. Lemon
7. Pomegranate juice
8. Greens

The meat for this recipe needs to be cut into pieces smaller than usual, about 3-4 centimeters. Next, cut the onion into half rings and, lightly sprinkling it with salt, crush it until the juice is released. Having achieved this effect, put the lamb and onion in one bowl. Then mix coriander, red bell pepper, dried basil and thyme, about a teaspoon of each seasoning. In the absence of some seasonings, they can be excluded or replaced to taste. We put this mixture in the marinade. Then we peel 3 cloves of garlic and press them on the meat. You can just finely chop. At the end, you need to add 2 tablespoons of butter or sunflower oil to the meat, a couple of tablespoons lemon juice and about half a glass pomegranate juice. Mix everything thoroughly so that each piece of meat is well marinated. We leave the kebab in the refrigerator or any other cool place for 5-7 hours. Since the salt has already got into the meat along with the onions, it is not recommended to additionally salt the kebab. You need to fry such a barbecue for no more than 12-15 minutes, otherwise, due to its size, it will turn out to be too dry. The dish is served to the table still hot and, as a rule, decorated with greens.

What kind of meat do you most often make barbecue? Most likely pork or chicken. However, in the homeland of this wonderful dish, lamb shish kebab is especially popular. The taste and aroma of this dish may seem a little unusual to our compatriots, but you will surely fall in love with lamb skewers if you learn how to cook it correctly. The main thing here is to marinate the meat well, but first prepare the most suitable marinade for lamb skewers. You can offer several recipes, but in addition to them, we advise you to study the recommendations of experienced chefs on choosing and marinating lamb at home.

In order for the lamb skewers to turn out juicy, soft and fragrant, it is necessary to choose the right meat, marinate it correctly and fry it correctly. The culinary tips collected in this material will help to cope with the task.

• For barbecue, it is better to choose lamb meat, and fresh, not frozen. Old lamb will be tough, and the smell of it may not be to everyone's taste. Frozen meat after thawing becomes less juicy, the barbecue from it turns out dry.
• How much to marinate? Depends on the age of the animal to which the meat belonged and the composition of the marinade. Lamb meat is marinated from 1 to 4 hours, old lamb must be marinated much longer - from 6 to 8 hours.
• Do not use aluminum utensils to marinate meat.
• Cut the meat into pieces about 4-5 cm.
• When stringing lamb on a skewer, do not press the pieces too tightly together.
• Be sure to turn the skewers frequently while frying lamb skewers on the grill and sprinkle the meat with water or marinade.

Lamb shish kebab served with spicy tomato sauce, spicy vinegar, pickled onions, fresh vegetables. It is advisable to generously sprinkle the finished kebab with fresh chopped herbs.

Marinade for lamb kebab with kiwi

What do you need:

• lamb - 1 kg;
• onion - 0.25 kg;
• kiwi - 1 pc.;
• lemon - 0.5 pcs.;
• orange - 0.5 pcs.;
• vegetable oil - 20 ml;
• aromatic herbs, black ground pepper, salt - to your taste.

How to cook:

1. Prepare the meat (it must be washed, blotted with a napkin and cut into pieces of 5 cm).
2. Grind the onion with a blender or meat grinder.
3. Do the same with kiwi.
4. Mix kiwi puree with onion.
5. Squeeze juice from citrus fruits, add onion and kiwi to the arrogance.
6. Add aromatic herbs and hot spices to the marinade, mix.
7. Put the meat in the marinade, mix with your hands.

After an hour, lamb can be salted, strung on skewers and fried. You should not keep it in the kiwi marinade for more than two hours, otherwise the meat will become very soft and turn into a mass resembling stew.

Lamb marinade with vinegar and onions

What do you need:

• lamb meat - 1.5 kg;
• onion - 0.5 kg;
• table vinegar - 100 ml;
• vegetable oil - 20 ml;
• a mixture of peppers, coriander, dried herbs, salt - to your taste;
• water - as much as needed to cover the meat.

How to cook:

1. Wash, dry and cut the meat.
2. Mix spices and spices, rub them with meat pieces.
3. Cut the lukk into large rings, lightly remember with your hands and mix with lamb.
4. Dilute the vinegar with water (about half), adding oil, pour over the meat, mix.
5. Add water as needed.

It takes 3-6 hours to marinate lamb in vinegar with onions for barbecue, if you used lamb meat, the time will be minimal. A container with meat at this time should be in the refrigerator.

Marinade for lamb skewers with mayonnaise

What do you need:

• Young lamb meat - 1.5 kg;
• mayonnaise - 0.150;
• mustard - 3 tsp;
• onion - 0.2 kg;
• ground dried paprika - 1 tsp;
• sugar - 1 tsp;
• thyme - 1 tsp;
• dried cilantro - 1 tsp;
• salt - to your taste.

How to cook:

1. Mix three teaspoons of mustard with sugar, salt, seasonings.
2. Pour with mayonnaise, mix well.
3. Cut the onion into thin half rings, mix with the sauce.
4. Immerse the pieces of meat prepared for barbecue in the sauce, mix with your hands.

Marinate 3 to 5 hours. You can leave it overnight if you wish.

Marinade for lamb on mineral water with kvass

What do you need:

• lamb - 1.5 kg;
• carbonated mineral water - 0.4 l;
• tomatoes - 0.3 kg;
• bread kvass - 100 ml;
• lemon - 0.5 pcs.;
• salt, seasonings - to your taste.

How to cook:

1. Cut the washed and towel-dried lamb into 5 cm pieces. Sprinkle it with seasonings, mix. It is better to add salt shortly before frying the kebab so that it does not pull the juice out of the lamb.
2. Put the meat in a bowl, put the thinly sliced ​​tomatoes and lemon on top.
3. Mix mineral water with kvass, pour over meat

Put the bowl of lamb in the refrigerator overnight - you need to marinate it in mineral water for at least 6 hours, and preferably all 8 hours.

Wine marinade for lamb skewers

What do you need:

• lamb meat - 1.5 kg;
• soy sauce- 80 ml;
• red dry wine - 150 ml;
• onions - 0.3 kg;
• lemon - 0.5 pcs.;
• garlic - 1 clove;
• sugar - a pinch;
• spices - to your taste.

How to cook:

1. Finely chop a clove of garlic with a knife, mix with spices.
2. Sprinkle the lamb pieces with this mixture, mix.
3. Finely chop the onion, squeeze the juice of half a lemon to it, pour in the soy sauce and wine, stir.
4. Pour lamb with the resulting marinade, put in the refrigerator.

Marinating lamb in wine is enough for 3-4 hours. This lamb marinade recipe can be called traditional.

Any of the marinade recipes collected in this material can also be used to fry lamb ribs on the grill or on the grill. The marinating time in this case is increased by about an hour or two.

Spring is coming, and soon sunny, fine days will call us to spend more time outdoors. fresh air, in cheerful company. And in this case, what could be better than a ruddy fragrant shish kebab? We will tell you some great marinade recipes for lamb skewers to make it juicy and tasty.

Vinegar Marinade Secrets

As you know, lamb is a special meat, quite difficult to process. It can be harsh, wiry, and many consider its smell to be specific. Therefore, it is customary to marinate lamb in a marinade based on acidic products in order to get rid of unpleasant features.

The main secret of marinating lamb is high acidity marinade. Therefore, vinegar is considered the simplest, and at the same time common product. Acetic acid softens tough meat, making it tender. During the preparation of the marinade, it is very important to maintain the proportions indicated in the recipe, otherwise the meat may turn out sour.

Meat in vinegar marinade

For half a kilogram of lamb you will need the following products:

• bulbs of medium size - 2 pcs;
• lemon - 1 pc;
• vinegar - 1-2 tablespoons;
• vegetable oil - 1 tablespoon;
• to taste pepper, salt, Bay leaf.

This marinade is very easy to make. Take a deep bowl, put the chopped meat in it, add the onion, cut into rings. Pour in lemon juice, oil and vinegar. Mix thoroughly, sprinkle with salt, pepper, add bay leaf and leave to marinate.

Please note: it is very important to cut the meat for barbecue correctly. Pieces that are too small will take more of the marinade than they need and will be dry and tough after frying. Larger pieces will not be completely soaked and may not be fully cooked: they will be browned on the outside and raw on the inside.

If you leave the lamb in the vinegar marinade to infuse at room temperature, then the meat will be ready in just 2-3 hours. But it is better to prepare in advance, and keep the workpiece in the refrigerator for about 6 hours, so the meat will soak more evenly. Do not forget to mix the pieces of lamb with the marinade every hour.

Lamb shashlik in kefir

Kefir marinade will help make the meat tender and savory. It's great if vinegar doesn't seem like the best option for you. For example, for children, barbecue in such a marinade is the most suitable recipe.

We offer you 3 options for kefir marinade recipes.

For the first recipe you will need:

• lamb - 3 kg;
• kefir - 3 cups;
• medium-sized bulbs - 3 pieces;
• basil, dill, parsley, mint - to taste.

Peel the onion and cut it into half rings. Finely chop the dill and parsley, and tear the mint and basil with your hands. Put everything in a deep bowl, mix evenly and pour in the kefir. Pour the meat with this marinade and leave for about 3-4 hours.

Lamb marinated on kefir

In order to prepare the marinade according to the second recipe, take:

• lamb - 3-4 kg;
• kefir - 1 liter;
• vegetable oil - 3 tablespoons;
• bulbs - 4 pcs;
• salt, black pepper - to taste.

Place the peeled and chopped onion in a bowl, add pepper and salt to the same place. Mix thoroughly so that the onion releases juice, and then pour in the oil and kefir. Stir again and pour the marinade over the meat.

The third type of marinade:

• lamb 3 kg;
• kefir - 1 liter;
• onion - 500 grams;
• hops-suneli seasoning - 1 tablespoon;
• salt and black pepper - to taste.

Pour onion, salt, pepper and seasoning, cut into half rings with kefir and mix thoroughly. In this marinade, you need to withstand the meat for about 3-4 hours.

Kefir and yogurt for a savory, spicy marinade

The peculiarity of the previous recipes with kefir is that salt can be added not to the marinade, but right before you string the meat on a skewer. And the following recipe will help you prepare a spicy spicy kebab. Take these products:

• lamb - 1.5 kg (try to take soft, young meat);
• kefir - 500 ml (fat content 3.2%);
• onions - 5-7 pieces;
• powdered sugar - 1.5 teaspoons;
• salt, pepper - to taste.

Cool the lamb, cut, rinse and place in a bowl. Start preparing the marinade.

1. Finely chop half of the onion. If possible, it is better to grate on a coarse grater. Add the onion to the meat, pepper and salt.
2. Pour kefir into the bowl with lamb. The meat should be well saturated with them, but not drown. Sprinkle with powdered sugar, mix well again.
3. Chop the remaining onions into rings and place on top of the meat. Cover the bowl with a lid and refrigerate for 10 hours.

The next marinade is prepared on the basis of yogurt. Spicy, so important for meat, seasonings will give it. You will need:

• lamb - 1 kg;
• yogurt - 0.5 l;
• marjoram - 3 pcs;
• paprika - 1 tablespoon;
• bulbs - 2 pcs;
• 1 chili pepper;
• 7 cloves of garlic;
• rosemary - 3 pcs.

Meat in yoghurt marinade

Cut the meat into cubes with sides of at least 3 cm - the most optimal size. Finely chop the onion, garlic, rosemary, marjoram and chili pepper (you can use ground pepper). Mix thoroughly with meat, pouring everything with yogurt. It is enough for such a marinade to brew for about 3 hours at room temperature.

Soy sauce and wine are a great option for meat

Due to the optimal acid content, soy sauce is excellent for marinating meat, especially lamb. This one is absolutely natural product obtained by fermenting soybeans, and the monosodium glutamate contained in it will save the lamb from its specific smell. Salt in such a marinade does not need to be added, it is enough in the sauce itself.

For 1 kilogram of meat you will need the following products:

• 100 ml soy sauce;
• 2 cloves of garlic;
• juice of half a lemon;
• sugar - 0.5 tsp;
• spices to taste: basil, pepper, tarragon (tarragon) and others.

Finely chop or grate the garlic, mix it with the sauce, lemon juice and spices until homogeneous mixture. Pour the chopped meat with the resulting marinade so that it is covered evenly. Leave for 3-4 hours.

Wine contains a large number of various natural acids - malic, succinic, acetic, lactic and citric, in the proportions necessary for the body. Therefore, wine has been used for centuries to marinate meat, especially lamb. Dry red wine is considered the most suitable, as it gives the meat a tart taste.

Wine is very popular as a meat marinade.

For one and a half kilograms of lamb you will need:

• 1 glass of red wine;
• 4-6 medium bulbs;
• spices and salt - to taste.

Cut the meat, put it in a bowl, sprinkle with salt and spices and leave to infuse for half an hour.

Cut the onion into rings and add to the meat. Pour in the wine so that it does not cover the top of the meat. Otherwise, it is better to drain a small part. Do not mix the onion with the meat, let it remain on top.

Cover the bowl with a lid and place in the refrigerator. By morning, the kebab will be completely marinated. If you leave it at room temperature, the marinating time will be reduced to 4 hours.

Fruit at your service: lamb in kiwi and orange

Kiwi, due to the content of natural acids, is also perfect for marinating meat. Moreover, this fruit will come in handy if your lamb is old and tough: kiwi will make the meat very soft, as if from a young lamb.

Please note: kiwi contains substances that break down animal protein. Do not use too much kiwi so that the marinated meat does not turn into a pate. The optimal amount is 1 medium-sized fruit per 1 kg of meat.

Cut the lamb, mix it with salt and spices to taste. Grind 2-3 onions in a blender or meat grinder along with peeled and chopped lemon. Mix this mass with meat and leave overnight in the refrigerator.

Try marinating meat for barbecue in kiwi

The main ingredient - kiwi - must be added to the marinade no later than 2 hours before frying the barbecue. Therefore, when the meat is infused, grind the kiwi pulp with a blender, meat grinder or grater, and mix this puree with pickled lamb. The kebab will be ready for frying just in time for the moment when the coals of the fire reach the desired condition.

Orange marinade will not only make the meat juicy and soft, but also give it an unusual flavor. Such a barbecue is a little different from the usual one, but it will surely win your love.

Take these products:

• 1 kg lamb;
• 1 liter of orange juice;
• 2/3 cup orange liqueur;
• 1 green chili pepper;
• 100 g of coriander seeds;
• 6 oranges;
• Fresh cilantro for garnish.

For this barbecue, take young lean lamb. Cooking takes time and patience.

Shish kebab in orange marinade

1. Put the chopped meat in a deep bowl. Rub it with chopped coriander. Pour in liqueur and orange juice.
2. Grind chili pepper, add to meat. Send peeled and sliced ​​​​oranges there. Cover the dish with a lid and leave in the refrigerator for a day. Stir every 3 hours.
3. After the time has passed, remove the lamb from the marinade. Thread the meat on skewers in turn with orange slices. Place them on the grill or coals for frying.
4. While the skewers are cooking, prepare the sauce from the marinade. Put the pan on the fire and boil until the liquid becomes sticky, but not thick. Pour the prepared kebab with this sauce and garnish with fresh cilantro.

Kebab on mineral water and mayonnaise - the most common options

Mineral water is a very popular base for marinade. It is not only inexpensive, but also quite simple to prepare. All you need for this barbecue is:

• 3 kg of lamb (it is desirable to take meat from a ham);
• 500 ml of carbonated mineral water;
• 2 medium sized lemons;
• 2 large tomatoes;
• 2 medium onions;
• 300 g of rye bread;
• pepper, salt, spices - to choose from to taste.

Rinse the lamb thoroughly and cut the meat into small pieces. Be sure to cut across the fibers. Transfer to a deep bowl, sprinkle with chopped onion half rings, slightly crush. Place the sliced ​​tomatoes in there as well. Leave for a while.

Take another bowl, put in it the rye bread cut into small pieces. Cut the lemons into 2 parts and squeeze their juice onto slices of bread. Fill with carbonated mineral water. Stir and add to bowl with meat. Salt, season with pepper and spices. Stir and leave to marinate in the refrigerator for 6 hours. Such a marinade will soften the meat to the desired consistency without disturbing its structure.

Mixture of mayonnaise with mustard - great option for the marinade

Put the chopped meat in a bowl, salt, pepper and add finely chopped onion. Remember to let the juice out. Mix mustard with mayonnaise, pour into dishes with meat, remember again. Cover and leave for 6 hours.

Tip: the taste of the kebab largely depends on the choice of mustard. If you like spicy meat, choose traditional Russian mustard. If fragrant meat with a mild taste is more to your taste, then sweet mustard - French or Dijon - is suitable.

Spices, spices and herbs that go well with barbecue

Video about cooking barbecue marinade

As you can see, there are many options for preparing marinade, and among them there are quite unusual ones. Surely you have your original recipes. Share them with us in the comments. Bon appetit and warm spring days!