A simple marinade for lamb skewers. Marinating lamb is no easy task. Kebab on mineral water and mayonnaise - the most common options

In our area, lamb is not cooked as often as the same pork or beef. Therefore, not everyone knows the secrets of its preparation. And the meat is special, and with the right preparation, dishes from it are simply delicious. This article will discuss how best to marinate lamb so that the meat becomes softer and juicier, and as a result we get a delicious treat.

What to marinate lamb in depends on your taste preferences. Below are a few marinade options, and you can choose according to your taste.

How to marinate lamb on the bone with kiwi?

Ingredients:

• lamb ribs - 1.5 kg;
• garlic - 3 cloves;
• lemon - 1 pc.;
• honey - 2 tbsp. spoons;
• kiwi - 4 pcs.;
• rosemary - 1 sprig;
• shallots - 4 pcs.;
• salt, black pepper.

Cooking

In a deep bowl, mix lemon juice, honey, chopped garlic, shallots, kiwi, salt, pepper and rosemary. We put the washed and dried meat in a tight plastic bag, add the marinade there. We tie the bag, shake it so that the mixture is evenly distributed, and put it in the refrigerator for a day. During this time, the package is turned over a couple of times. After that, we take out the meat, dry it with a paper towel and put it on a greased baking sheet. We bake for about 1.5 hours at a temperature of 170 degrees. During cooking, pour over the meat with the juices that stand out.

How to marinate lamb for baking?

Ingredients:

• lamb leg weighing 2 kg - 1 pc.;
• coarse salt - 1 tbsp. spoon;
• Dijon mustard - 1 tbsp. spoon;
• spices (Provencal herbs, rosemary, zira) - 0.5 tsp.

Cooking

We cut off excess fat from the meat, remove the film and fat, chop off unnecessary bones. Grind the spices in a mortar, add salt, mix. We rub the meat with the resulting mixture, then coat it and put it in the refrigerator for 3 hours to marinate. We heat the oven to a temperature of 220 degrees, put the lamb in a sleeve and place it on a baking sheet. Bake for about 40 minutes, then reduce the temperature to 180 degrees and cook for another half an hour. Now we cut the sleeve from above, pour the meat with the juice that has formed and bake for 30 minutes to get a crust.

How to marinate lamb in Caucasian sauce?

Ingredients:

• lamb - 1 kg;
• onion - 300 g;
• lemon juice - 50 ml;
• parsley - 50 g;
• salt, black pepper - to taste.

Cooking

Finely chop the onion or even three on a grater. Rub the lamb with salt, pepper, sprinkle with onion, chopped parsley, add lemon juice, mix and leave to marinate in the cold for 6 hours.

How to marinate lamb in kefir for barbecue?

Ingredients:

• lamb loin - 1 kg;
• sugar - 1 teaspoon;
• kefir - 200 g;
• onions - 3 pcs.;
• salt, black ground pepper.

Cooking

Wash the lamb well, then cut into pieces across the ridge. Salt and pepper each piece. Three onions on a coarse grater, add to the meat and mix. Then add and mix well again. We cover the dish with meat with a lid and leave it for 1 hour at room temperature, and then put it in a cold place for 12 hours. Put the marinated meat on the grill and fry over the coals on both sides until cooked.

How to marinate lamb for barbecue?

Ingredients:

Cooking

Cut the mutton across the grain into small pieces and place in a saucepan. Cut the tomatoes and onions into half rings and add them to the meat. Rye bread cut into cubes and put in a separate bowl. Squeeze lemon juice on top of it and pour sparkling water. We spread the mass in the meat, add salt, pepper and mix. We remove the meat in the refrigerator so that it marinates for 8 hours. And then fry until cooked on hot coals.

As I already wrote in the first recipe about, this is probably the most delicious kebab, of all kebabs, especially if it is cooked correctly. Some say that you need to take meat only on the ribs, others say only the pulp.

In the last article, I showed a recipe for lamb ham. In this article, we will look at a couple of kebabs from other parts of the lamb, but also very tasty.

Lamb skewers, the most delicious marinade to keep the meat soft. Step by step recipes + 2 videos

Watch the third video recipe. It's an interesting barbecue marinade. And in the first recipe, a very tasty barbecue and a simple, quick marinade.

Menu:

1. Lamb loin skewers on the grill

Ingredients:

• Loin of lamb - 2 pcs. 8 pcs.
• Lemon - 1 pc.
• Onion - 1/2 head
• Garlic - 4 cloves
• Rosemary - 2 sprigs
• Mint - 2-3 sprigs
• Thyme - a small bunch
• Oregano - 2 tsp
• Olive oil (or any vegetable oil) - 3-4 tbsp.
• Salt pepper
• Sugar - 1 tsp

Cooking:

Lamb, including lamb (although not so much) has a specific taste. Not everyone likes this taste. In order for everyone to eat your lamb loin skewers with pleasure, it must be marinated.

Marinated in many ways, each has its own marinade. We will marinate with a fairly simple, quick, but giving your meat flavor and taste, marinade. Thyme and rosemary go great with lamb meat. This meat goes well with citrus flavors. Mint is very good.

1. Remove the zest from a whole lemon on a fine grater. The zest is the top yellow part of a lemon. There is a white part under it; you don’t need to remove it, it will add bitterness. Half of the zest is immediately sent to a deep marinade cup.

2. Peel the leaves from two sprigs of rosemary and chop them finely.

3. Add rosemary to the marinade bowl.

4. Finely chop a bunch of thyme.

5. Very finely chop the onion. Also finely chop the garlic.

6. Remove the mint leaves from the branches and chop finely too.

7. We send all this to a marinade cup.

Of course, everything that we put for the marinade can be taken dry. But you yourself understand that fresh, there is fresh, and now the stores have it all.

8. Squeeze half a lemon into a cup. You don't have to choose bones. We'll shake it all off anyway.

9. Fill our marinade with a couple of tablespoons of olive oil. You can take any vegetable oil. Sprinkle with salt.

10. Mix everything, at the same time squeezing the mass in your hand so that it gives juice.

11. Add oregano, mix.

Let's start cooking meat

12. Cut the meat into pieces along the ribs. Such pieces are called portion cutlets. Of course, it's a bit strange for us. But that's what they're called.

13. Put the meat in a cup with marinade and mix thoroughly. We try to have a marinade on every piece.

Cooking Sauce

14. Squeeze the second half of the lemon into the cup, the lamb loves sourness. Add olive oil, add a little oregano, you don't need much. we have enough of it in the marinade. Pour a teaspoon of sugar, a pinch of mint, a pinch of rosemary and the remaining lemon zest.

15. Our sauce is ready. We set aside. Then we will water them with ready-made kebabs.

We fry kebabs

16. Our meat has already marinated. The lamb marinates very quickly. 15-20 minutes is enough. Let's go fry.

17. Before putting the meat on it, it is advisable to sprinkle or wipe the grate with a little vegetable oil and wait until it burns out so that the meat does not stick much later.

18. Shake off all the pieces of marinade from the meat with your hand so that they do not burn and put the already clean meat on the grate.

19. We begin to fry the meat. Please note that the loin is fried very quickly. If you want the meat to be completely fried, then keep it on fire for 3 minutes on each side.

20. 3 minutes have passed, turn over to the other side.

21. Fried on the second side, put a new batch on the grill, and remove the finished kebabs. In total, they were fried for about 6 minutes on both sides.

22. We keep the second batch smaller so that it is pink inside, as some people like.

23. Pour the prepared kebabs with the previously prepared sauce.

24. Cut and compare two pieces. One was fried for 3 minutes, it is almost completely fried. Well, maybe a little pinkish. The second piece, which we fried for 1.5-2 minutes, is red inside, but very juicy.

25. It is best to hold the meat for about 2.5 minutes on each side. It will be the most. Check the kebab by cutting with a knife. The coals must be well heated.

Well, our delicious barbecue is ready. The aroma is amazing. The taste is exceptional.

Get to the table before it gets cold.

Bon appetit!

1. Lamb shish kebab with fat tail fat

Ingredients:

• Lamb (hind leg pulp) - 1 kg.
• Fat tail fat - 100-150 g.
• Zira - 1 tsp
• Coriander - 2 tsp
• Black peppercorns - 0.5 - 1 tsp
• Onion - 1 head
• Salt - 2-3 tsp
• Sumac - see below what it is

Cooking:

1. Grind the zira, wrapping it in a towel, on top with a hammer. Unfortunately, we did not have a mortar. Yes, it's not that important. Grind coriander and peppercorns in the same way. Pour everything into a small bowl, add salt and mix.

2. Cut the meat into pieces of 50-70 grams, cut off the veins, excess fat. Sprinkle the meat with our ground mixture. For this amount of meat, you need about 2-3 teaspoons of the mixture. That's all for now with meat. Let it marinate.

3. Cut fat tail fat into thin slices. It can now be bought on the market from lamb sellers

Making onion salad for barbecue

4. Cut the onion thinly with a sharp knife. If the onion is sharp, rinse it with cold water. Sprinkle the onion with the same spices as the meat, add some salt. And most importantly, add ground sumac to the onion.

Sumac or sumac (from the Aramaic "Sumaqa" - red) is a burgundy-colored spice popular in the East with a sour, slightly astringent taste, without any pronounced aroma.

In Russia, unfortunately, while he is little known. However, onions, sprinkled with a sour drug of red color, are liked by many. After all, this is a great appetizer for barbecue, pilaf and grill.

Sumac can be found in spice shops. In many countries, meat is marinated with vinegar, lemon juice, and other acidic liquids. But in the Caucasus, sumac is the first spice that is remembered when you need to marinate meat for barbecue or barbecue. Sumac is especially good at ennobling lamb.

Anyway. Onion salad is ready, we work further.

5. We put the meat on skewers, alternating pieces of meat with pieces of tail fat. Fatty pieces of meat come across, lard can be put on through two pieces.

6. We got 5 skewers with barbecue.

7. Sprinkle a little flour on top of the kebab.

Let's start barbecue

8. We place the barbecue on the grill with hot coals.

9. Turn over after 4 minutes. It is necessary that at first the meat would be sealed in a strong heat, and then slowly come to a weaker one. Depending on the meat, it may be ready in 12-15 minutes. Be sure to check with a knife.

10. Meat can be served on a warmed dish or on pita bread. Lavash put on roasting meat and let warm up.

11. In the meantime, let's prepare a vegetable salad.

12. Our delicious barbecue is ready. Onion and vegetable salads are ready. Everything else is there. To the table.

Bon appetit!

1. Video - The most delicious lamb skewers. marinade recipe

2. Video - Delicious lamb skewers

Bon appetit!

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 of various lamb dishes. 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 you need to prepare a classic lamb marinade:

• 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, spices to 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 small amount of 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.

How to marinate lamb correctly? True connoisseurs of meat baked not in the oven, but on a brazier, know that its special taste is half the merit of the marinade.

Naturally, the steak can be baked without wasting time on additional preparation. In addition, some gourmets are convinced that only old or hard meats need additional preparation. To fry unmarinated meat, you need both specific skills and some experience. After all, lamb can lose all its juiciness and easily turn into rubber. Therefore, it is necessary to master the skills of kindling the barbecue and preparing coals. And for those who are unfamiliar with all this, barbecue must be marinated.

The success of the dish directly depends on the quality and freshness of the meat. If time is running out, then only a lamb that has lived for no more than 1 year will quickly be fried on the grill. In appearance, this meat is pink in color. Young lamb meat does not have a very strong odor that discourages the desire to taste food. To avoid the smell of older meat, you need to fill it with cold water for a while.

Fresh meat does not need long marinating. For roasting, a ham or brisket is perfect. In addition, you can additionally add vegetables on the grill. It is enough to cut a part of the ram into pieces, pepper, add a little salt and mix it with onions. A few onions should be cut into rings, add seasonings.

Then walk the board a couple of times so that liquid begins to ooze out of it. So the meat needs to stand for several hours at room temperature. After these manipulations, it is already allowed to cook further.

How to marinate lamb skewers?

There are a huge number of lamb pickling recipes, but this is natural, because every gourmet praises his own way. The most common is with onions, black pepper and, of course, vinegar. Everyone knows that onions are the base of all known marinades.

In this case, too much does not mean bad, but even better. There are dozens of types of chopping onions: cut into rings, chop by hand or in a blender or food processor. Connoisseurs advise using lemon juice instead of vinegar, as it will soften the dish.

Kefir and yogurt work well with this. Newer methods include using kiwi pulp or juice. The most important thing is not to add too much kiwi (you need no more than half a kiwi for 3 kg of ham) and mark the beginning of pickling. The fruit must be squeezed 30 minutes before roasting the meat, but not earlier.

The quality of the kebab is also improved by pomegranate or cherry juice, sparkling water, alcoholic drinks, sauces and a variety of spices, such as nutmeg, black and red pepper, garlic, marjoram, rosemary, basil, cumin, thyme. To keep the meat soft, salt is best added at the end of the preparation. We should not forget about the choice of dishes that will not oxidize.

How to marinate barbecue quickly?

Marinating meat is truly a very delicate matter, almost an art.

There are many delicious and quick recipes for marinating lamb. You can't count them, but these are the best. So, how to marinate kebab if there is little time?

Pickle "Caucasian"

What you need for 160 g of lamb:

1. Onion - 30 g.
2. Lemon juice - 20 g.
3. Salt.
4. Black pepper.
5. Parsley greens.

How to do?

Chop or chop the onion in a blender. B

salt, pepper, sprinkle with onion, chopped parsley, add vinegar, mix and leave alone for 4-6 hours in the cold.

Pickle "Alternative"

What is required for 240 g of meat:

1. Onion - 50 g.
2. Lemon juice - 3 g.
3. Vodka - 10 g.
4. Salt.
5. Ground red pepper.
6. Parsley greens.

How to cook?

Chop the onion and herbs. Pieces of lamb salt, pepper, fall asleep with onions and herbs.

Add vinegar, vodka, mix, cover with a towel and leave for 4-6 hours in a cool place.

Pickle "Amateur"

What you need for 140 g:

1. Green onion - 10 g.
2. Salo - 15 g.
3. Dry red wine - 10 g.
4. Ground black pepper.
5. Salt.

How to do?

Cut the lamb into squares of 40-50 g, mix with small green onions and chopped, almost transparent pieces of lard.

Salt, pepper, pour wine over and leave for 2-3 hours.

Pickle "Spicy"

What is required for 160 g of meat:

1. Onion - 40 g.
2. Lemon juice - 10 g.
3. Anise.
4. Ground red pepper.
5. Salt.

How to cook?

Chop onion and mix with seasonings. Pour the mixture with lamb 15-20 g each, mix, cover with a towel and forget about it for 4-6 hours.

Pickle "General"

What is required for 150 g:

1. Soy sauce - 90 g.
2. Sunflower oil - 20 g.
3. Zira.
4. Grill spice set.

How to do?

Mix soy sauce, herbs and oil. Dip the food in the liquid for 3-4 hours in a cool place.

As a result

Lamb is the best choice for a main dish, as it is an easy-to-digest meat, as long as it does not have excess fat, of course. It also boasts the presence of beneficial vitamins and minerals that are preserved during cooking. Also, this dish is simply delicious to enjoy.

Unfortunately, cooking lamb is far from a quick process, but in general, the effort justifies expectations. The excellent structure of the meat and its medium fat content help the dish to be juicy and tender.

In addition, the special taste of lamb remains even after adding the brightest herbs. Therefore, this should be taken into account when deciding how to marinate meat.

People have been cooking barbecue ever since they got fire. Since then, the dish has been constantly improved. It is shish kebab made from lamb that is considered traditional.

It is important to cook lamb skewers correctly, observing the subtleties, then the meat will turn out to be very tasty, fragrant and juicy.

Caucasian lamb shish kebab

The best recipe for a proper Caucasian barbecue with the addition of grape vinegar to the marinade. Calorie content - 1800 kcal. It takes 2 hours to prepare and makes 4 servings.

Ingredients:

• kilogram of meat;
• pepper hammers and salt;
• half a kilo of onions;
• grape vinegar;
• fresh cilantro and parsley;
• 0.5 liters of water.

Ingredients:

1. Rinse the peeled onions and cut into thin rings.
2. Rinse the meat with warm water and cut.
3. Add salt and pepper to taste to the meat, mix and leave for 15 minutes.
4. Add a few tablespoons of vinegar to the water.
5. Put the meat in a bowl, on top of the onion rings. Pour the marinade over the kebab and close the lid. Leave to infuse for five hours in the cold.
6. Thread the meat onto skewers and grill over charcoal for 25 minutes, turning over. Brush the meat occasionally with the marinade to keep it from burning.
7. Serve the classic lamb skewers hot with fresh parsley and cilantro.

You can replace grape vinegar with lemon juice and add more fragrant barbecue spices to the meat.

Lamb shish kebab with kiwi

Kiwi marinade makes even tough meat juicy and soft. It is important not to overdo it with the amount of fruit and not overexpose the meat in the marinade. Calorie content - 3616 kcal. Makes 8 servings. The most delicious lamb skewers are prepared for 12 hours with marinating.

Required Ingredients:

• thin pita bread;
• two kg. meat;
• one fruit;
• four bulbs;
• salt - one and a half tablespoons;
• one l.h. zira, coriander and ground pepper;
• four bay leaves.

Cooking step by step:

1. Cut three onions into half rings and salt. Leave one for decoration.
2. Squeeze the onion with your hands until juice is formed. Add spices.
3. Cut the meat into pieces and combine in a deep bowl with onions. Stir, cover with cling film and refrigerate for 2 hours.
4. An hour before frying the kebab, peel the kiwi fruit and chop on a fine grater. Add to marinated meat. Stir and leave for an hour.
5. Put the pieces of meat on skewers and fry on the grill, turning over, for 20 minutes.
6. Put the finished kebab on pita bread and garnish with onion rings.

Ingredients:

• kilogram of meat;
• mayonnaise - 250 g;
• five bulbs;
• floor. liters of water;
• salt, ground black and red pepper;
• three tbsp. vinegar.

Cooking:

1. Cut the meat into pieces and place in a bowl.
2. Dissolve vinegar in water, add spices.
3. Cut the onions into half rings, add to the meat and pour over with mayonnaise. Stir. Pour in the marinade.
4. Leave the kebab under the lid to marinate for three hours in the cold.
5. Thread meat onto skewers and grill over charcoal until golden brown.

In total, you get 4 servings of juicy lamb kebab, calorie content 3360 kcal. Barbecue takes 4 hours to prepare.

Making lamb skewers in the oven is very simple. It turns out delicious. Calorie content - 1800 kcal, 4 servings come out. Cooking time - 3 hours.

Required Ingredients:

• 400 g of mutton fat;
• 1 kg. meat;
• two bulbs;
• half a lemon;
• a pinch of zira;
• pepper and salt;
• ground coriander.

Cooking steps:

1. Cut the meat into medium pieces.
2. Cut the lard into small pieces, less than twice the meat, and combine with the meat.
3. Peel the onions and grate. Add to meat.
4. Salt the shish kebab, add spices to taste.
5. Squeeze the juice from the lemon and pour over the meat. Stir.
6. Cover the dish with barbecue and leave for 2 hours.
7. Heat the oven to 240 gr. and line a baking sheet with foil.
8. Place a rack on a baking sheet. Thread meat and lard on small skewers or skewers, alternating.
9. Put some fat on the bottom of the pan.
10. Pour boiling water up to half into a dish made of heat-resistant material and place in the oven so that it is above the meat.
11. Put the kebab on the grate and bake for 10 minutes, then transfer the dishes with water under the baking sheet. Cook for 7 more minutes.
12. Take out the bowl with water, turn the meat over. Cook 20 minutes.
13. Take out the prepared kebab with a baking sheet, brush the meat with the drained sauce and let it cool.

Serve mild lamb skewers with homemade sauces and fresh herbs.