How to cook lamb kebab: the best marinades and all the subtleties of the process

Marinate the meat in onion, wine, vegetable or tomato marinade and treat your loved ones to a great dish.

How to select and cook meat

Lamb loin, ribs, neck, shoulder and ham are excellent for barbecue. Almost everyone also eats fat tail, stringing it between pieces of meat. It is believed that fat makes the kebab juicier.

It is best to cook it from young lamb. Shish kebab made from old meat will be tough and may have a specific smell that not many people will like. When choosing, focus on color: the darker the flesh, the older it was from the animal.

In addition, the meat does not have to be sticky and covered with mucus or blood (the internal environment of the body) , and the pressure hole should quickly level out without leaving a dent.

Clean the lamb from membranes and tendons. The pulp must be cut into similar cubes with sides about 4 cm. If you take parts with bones, for example ribs, leave the meat on them.

YouTube channel “Recipes of Evgeniy Leshchenko”

How to marinate lamb

It is enough to keep the young meat in the marinade for 2–4 hours. If the lamb is ancient, it is better to leave it for the whole night (that is, the dark time of day) or the whole day. In this case, remove the meat to a cold space.

All ingredients are designed for 3 kg of meat.

1. Onion marinade

Minimum ingredients and great results.

Ingredients

1–2 kg of onions;
salt - to taste;
ground black pepper - to taste.

Manufacturing

Cut the onion into thin half rings. The more onions, the more flavorful the kebab will be. Add the vegetable and spices to the meat and remember well with your hands.

2. Spicy marinade with onion juice

Unlike the previous recipe, this one uses only the juice from the onion. Together with herbs and spices, it will make the meat very fragrant and juicy.

Ingredients

Salt - to taste;
1½ kg onions;
ground black pepper - to taste;
4 teaspoons cumin;
4 teaspoons oregano;
2 teaspoons coriander;
2 sprigs of rosemary;
5 sprigs of thyme.

Manufacturing

Sprinkle the lamb with salt and carefully rub it into the meat. Grind the onion in a blender and grind through a sieve over a bowl. The onion juice will flow there. Place the remaining pulp in the sieve into cheesecloth and squeeze out as needed.

Pour the onion juice over the meat. Add pepper, cumin, oregano, coriander, rosemary and thyme leaves and stir.

3. Wine marinade

The meat marinated in it will be soft and tender.

Ingredients

1 kg of onions;
barbecue seasoning - to taste;
salt - to taste;
800 ml dry white wine.

Manufacturing

Cut the onion into thin half rings. Mix the meat with your hands along with the onions and seasonings. Pour in the wine and stir.

4. Marinade with onions, garlic and tomatoes

Vegetables give the meat a rich taste and smell.

Ingredients

1½ kg onions;
1½ heads of garlic;
2–3 tomatoes;
barbecue seasoning - to taste;
salt - to taste;
ground black pepper - to taste.

Manufacturing

Cut the onion into thin half rings, add to the meat and crush with your hands. Chop the garlic and divide the tomatoes into large cubes. Add vegetables, seasoning, salt, pepper to the lamb and stir.

5. Tomato marinade with herbs

Tomato juice will soften the lamb, and herbs will add a fresh note.

Ingredients

1 bunch of parsley;
½ bunch of basil;
salt - to taste;
barbecue seasoning - to taste;
70 ml vegetable oil;
1 kg of onions;
600 ml tomato juice.

Manufacturing

Chop the greens, add salt, seasoning, oil and mix. Cut the onion into thin half rings, add salt and crush with your hands. Add onion, herbs, tomato juice to the meat and stir thoroughly.

A few more good options

7 barbecue marinades that will make any meat tastier

How to fry lamb shish kebab

Thread the meat onto skewers or place on a wire rack. Place the pieces not very close to each other so that they can fry on all sides.

When the coals are covered with snow-white ash, place the meat on the grill. Turn the meat over every 2-3 minutes.

You-Tube channel alkofan1984

Lamb kebab takes 15–20 minutes to cook. Cut the meat with a knife to check for doneness. Clear juice will come out of the fried meat. If the liquid is red, you need to hold the kebab over the coals longer.

Lamb kebab and 5 of the most delicious marinades to make the meat soft

Hello, dear friends! The May holidays are steadily approaching, and, naturally, almost all of you will certainly spend them in a cozy company in nature. And one of the most important parts of such a pastime is food. Frying kebab, marinated without the help of others, is a great idea that needs to be brought to life as quickly as possible!

In extreme times, people quite often prefer lamb, especially men. Lamb also has its own specific smell, which is why connoisseurs choose the product.

But it is important to keep in mind that you need to approach the choice of meat very carefully, because you come across a lot of low-quality lamb carcasses, which traders are in no hurry to remove from the shelves. Therefore, next I suggest you look at the most important article about what you should pay attention to when buying meat.

What part of the meat should I use for lamb shish kebab so that the meat is soft and juicy?

The necessary qualities that you should rely on are the color and smell of the purchased lamb.
It should be said right away that when making a perfect kebab, you should remember and not even look in the direction of adult lambs, because their meat part will be many times tougher.

What you need are young lambs.

As for the color of the pieces, be seriously wary of yellowed and gray pieces, such meat is guaranteed not to bring any pleasant feelings. An ideal option would be a soft pink cut with small veins and a narrow layer of fat.
The smell of meat should not be repulsive and pungent, which goes without saying. The presence of any mucus or excess fat is also not a good symbol, be careful.

Savory marinade for lamb shish kebab with vinegar and onions - according to a traditional recipe

The usual {instructions}, which use the bare minimum of food units. Simple and delicious! Definitely give it a try.

Ingredients:

lamb - 2.5-3 kg;
table salt - 1 table. heaped spoon;
ground dark pepper or mixture - 1 heaped teaspoon;
acetic acid - 2 tables. spoons.

Production:
1. Cut the prepared piece of meat into portions.
Do not make it small, because the meat tends to fry and decrease in size. 2. Add salt and pepper to your own taste. Leave for 10-15 minutes. While the meat is standing, finely chop the onion so that it releases its juice. If you wish, you can grate it on a large grater.

3.Place it in a container with the meat. Pour in vinegar essence. Stir everything.

Place in a cold space for 6 hours.

4. After the time has passed, thread onto skewers and fry for 10-13 minutes.

How to prepare a marinade for lamb shish kebab so that the meat is soft and does not smell

Lamb has a unique smell and not many people like it. But there are a huge number of methods to get around this problem. Watch, read and remember!

Ingredients:

lamb meat - 3.8 kg;
fat tail - 500 gr;
onion - 860 gr;
tomatoes - 700 gr;
garlic - 3 cloves;
basil leaves - 2-3 pieces;
table salt - 2.5 tablespoons;
zira - 1 teaspoon;
coriander - half the tables. spoons;
dark ground pepper - 1 table. spoon;
bay leaf - to taste.

Production:
1. Immediately cut all the products into large cubes. Grind tomatoes, garlic and onions in a blender.

2. Pour the resulting marinade over the meat, add all the indicated seasonings, add salt and pepper.

Stir well and place in a warm space for 2 hours.

3. After the time has passed, place the meat on a mesh or skewers and fry for about 17 minutes, without forgetting to twist. Bon appetit!

Marinade for lamb shish kebab with lemon and onion

Lemon and onion make an interesting combination, adding a pleasant sourness to the meat. If you are a fan of special tastes, then definitely take the recipe for yourself! You can also add lime, it will be tasty too.

Ingredients:

lamb - 1 kg;
onion - 2 large heads;
lemon - 1 piece;
table salt - 1 level teaspoon;
ground pepper - half a tablespoon.

Production:
1. Cut the meat into large pieces and the onion into half rings.
2. Pour boiling water over a whole lemon and cut off the stems. Cut it in half, and later each side again. You will get quarters. And cut them into small slices.

3. Now prepare a deep container and place the meat. Pepper and salt it, add onion and lemon, squeezing them slightly beforehand.

Cover with a lid and leave for 7-10 hours.

4. Take it out and start frying. Use natural firewood - grapevine or birch, so the meat will be even tastier and more aromatic. Bon appetit!

How to deliciously marinate lamb kebab with kiwi

This exotic fruit perfectly softens the meat and adds extraordinary tenderness. It's worth experiencing for you! There were no dissatisfied people yet.

Ingredients:

lamb meat - 2.5 kg;
table salt - 35 g;
dry paprika - 50 g;
dry adjika - 50 g;
kiwi - one big one;
onion - 2 medium;
ground pepper - to taste.

Production:
1. Cut the meat together with the fat tail into equal pieces. Place in a container. Then peel the kiwi and rub it onto the meat.

2. Sprinkle the meat with a variety of seasonings and stir well. Chop the onion into rings and add it to the future kebab. Stir again.

3. Prepare skewers, light the fire and start threading the meat. It fries quickly and comes out delicious!

Video recipe for making lamb shish kebab on the grill from A to Z

Don't pass by! You will find the most detailed information specifically in this video. Everyone watch, otherwise you might miss something exciting.

Comrades, this concludes our barbecue and lamb column. Have you found any options worth considering? Hope so. Share your views, leave comments, tell your friends and like. And always cook with pleasure. Bon appetit! See you later!

Lamb kebab - how to cook it so that it is soft and juicy

Happy summer and happy summer barbecues to you!

If we fry meat on the street using a grill, it means that the sowing and planting of seedlings has been completed. Naturally, more time is needed to prepare a dish over an open fire than for kitchen accessories. But the taste of country-style, smoky lamb is structurally different not only from home-made meat. Even something ordered at a kebab shop and made as if by a specialist is inferior to the branded family one. The main firewood here is from our fruit trees and the best of them is cherry. Even when kindling, I use its thin, dry twigs, saved from winter pruning in the garden.

From ignition until the coals are ready - to place the skewers over them, it takes me 30 minutes. And my presence is necessary only for the proper installation of the fire - a hut. There is brushwood inside, and later the increasing thickness of the firewood reaches 5-7 cm on the outside.

Lamb kebab

I put the makeshift barbecue on a wheelbarrow, which I roll from place to place so that the smoke does not bother anyone. There is always a hose nearby connected to the water pump - after all, the entire area in our garden is mulched with cardboard and fire safety measures are imperative.

If everything with fire is fast enough, then marinating takes up to 12 hours, which we do at night.

Yes, it’s not a quick preparation, but the result is worth it. And if we take into account our demanding taste is seasoned on Caucasian and Uzbek dishes, then we can only please ourselves.

How to cook lamb kebab so that it is soft and juicy?

To do this, several criteria must be met.

Need a young lamb
Meat is better fresh or chilled, but not defrosted
The pieces are cut not too big, but not too small - cubes measuring 4-5 cm
The lamb should remain in the marinade for at least a couple of hours.
Fat tail fat is highly desirable
Open fire is not allowed - only heat from coals
The distance between the meat and the heat is about 2-3 cm
I definitely cover it with a lid.

Which part of lamb is best for barbecue?

Here I am not an advisor for you, since everyone has their own taste and wallet. The choice also depends on the manufacturing method. But there is a worldview of Caucasian experts in preparing meat for frying, and you can hardly argue with their view.

The skewers have perfect flesh:

hams,
loins,
from the ridge,
from the back of the ribs along the spine,
tail fat.

It is best to alternate the last one when threading it onto a skewer with fillet pieces.

But for the oven and grill grid, a good option with a bone.

How to marinate meat for the most delicious lamb kebab?

We used mainly products from the garden or prepared from them in three different marinades.
The first one contained only our adjika.
In the 2nd:

Basil
Bulb onions
Apple vinegar

In the 3rd - orange juice and young garlic with arrows.

From which several side dishes are prepared.

A traditional recipe for creating lamb shish kebab with soft and juicy flesh

This is what cherry wood coals look like before placing skewers over them and covering them with a lid.

Before the first turning, I place strips of iron under the ends of the skewers, with which I adjust the distance between the meat and the coals.

As the coals burn, they settle and I pull out the strips. I keep the shish kebab under a hood all the time – from the start of frying until it’s ready. It’s good that there were no neighbors, otherwise they would have choked on saliva from the smoke wafting in their direction.

I do the first turning over after 10-15 minutes.

Since my friend and I have different tastes, not only the marinades are different, but also the types of meat. After an hour, you can safely take everything out and serve it on the table.

They have their own on the side

Cilantro
Boiled potatoes
Strawberry
Fresh and lightly salted cucumbers
Parsley
Tomatoes
Dill

The crowning glory of all this is not only the meat, but also at least a 5-liter bucket of strawberries, in other words, garden strawberries.

We eat the yummy food not only in the heat of the day straight from the skewer, but also for another 2-3 days. Why, after cooling, I remove the pieces, put them in a box and store them in the refrigerator.

On other days, all that remains is to heat it in a frying pan, however, the effect of the fire is felt even if you use the microwave.

Recipe for making lamb shish kebab on the bone in the oven

We often treat ourselves to fried meat and cook it in the kitchen in our apartment during the cooler months. The oven takes a long time to heat up and consumes a lot of electronic energy. Well, we prepare a whole baking sheet only when almost the whole family gathers, which happens once a year, or even less often. Therefore, the best option for us is an air fryer. I beat the meat next to the bone, or rather, I punch holes in it with the help of this accessory.

At the same time, I sprinkle with spices to taste, the consistency of pepper.

Salt and moisten with apple cider vinegar or orange juice.

Place tightly in a frying pan or in a strong bowl.

I cover with onion, cut into half rings.

I press down with pressure and put it in the refrigerator for a couple of hours in a tightly closed bag.

Video about making Caucasian lamb shish kebab

This is what we were served at our kebab shop, where local Georgians run the business.

We waited exactly an hour, and for the size of the pieces this is a short time, but the lamb had already cooled down, since it had been removed from the skewer and placed together with the side dish. For a moral fee, the owner allowed me to create a video about the manufacturing process

Lamb shashlik - tasty and unique recipes for a Caucasian dish

Lamb shish kebab is one of the most delicious and necessary dishes. Young lamb has tender and juicy meat, quickly absorbs aromas, which is why it is often used in making snacks. There are an endless number of roasting techniques and marinating methods to explore in the recipes below.

How to cook lamb shish kebab?

Lamb kebab will turn out incredibly tasty if you carefully select the meat, cut it correctly, marinate it and fry it well. For excellent results, there is a large selection of spicy marinades and special fragrant coals. These additions will be useless if you don’t know how to choose lamb for barbecue.

The most tender and delicious kebab comes from a 2-month-old lamb. Such meat is considered a delicacy and can only be purchased early in the spring.
The most accessible meat is from one-year-old lambs. It has a striking reddish color, snow-white fat and a specific sweetish smell.
The meat of old animals is not suitable for manufacturing due to its powerful, specific aroma.
For shish kebab, use the loin, sliced meat, or the flesh of the hind leg.
When purchasing meat, it must be chilled and not frozen, this will directly affect the result: chilled pieces always come out the driest and most crumbly.

Lamb shish kebab - traditional recipe

Marinade for lamb kebab is one of the most important components, because it directly affects the taste, color and smell of meat. Dairy lambs are marinated in a dry marinade of salt, spices and onions. For older meats, use a combination of lemon juice, oil, cumin and coriander. You can spice up the lamb with paprika, garlic and dark pepper.

lamb pulp – 2 kg;
onion – 1 kg;
vegetable oil – 50 ml;
lemon juice – 120 ml;
dark ground pepper - a pinch.

Remove films from the meat and cut into pieces.
Add chopped onion into rings and mash.
Season, add juice and oil. Stir and set aside for 4 hours.
Thread onto skewers and fry traditional lamb kebab for 15 minutes.

Caucasian lamb shashlik recipe

Caucasian-style lamb shish kebab is a popular cooking method, characterized by simplicity and indescribable taste. You just need to prepare a marinade from vinegar and herbs, and leave the lamb for several hours. Dairy meat will need less time to marinate. Fresh herbs and baked vegetables highlight the Caucasian spectrum.

lamb pulp – 1 kg;
onion – 500 g;
grape vinegar -60 ml;
fresh cilantro and parsley - a handful;
tomatoes – 3 pcs.;
sweet pepper – 1 pc.;
water – 700 ml.

Chop the pulp and chop the onion into rings.
Add vinegar, herbs, meat and onions to the water.
Marinate for 7 hours.
Thread onto skewers, alternating with tomatoes, onions and peppers.
Fry Caucasian lamb shish kebab for 15 minutes.

Lamb kebab on kefir

The recipe for lamb shish kebab differs in different marinades and preparation time. The most common and accessible method is the use of kefir. The fermented milk product will perfectly soften the meat, give the pulp a slight sourness and relieve the dish of its specific aroma. The marinating process will take no more than 4 hours, which is completely justified.

lamb – 550 g;
drink – 500 ml;
onions – 3 pcs.;
lemon juice – 60 ml.

Chop the lamb and onion.
Layer in layers, season with juice and set aside for 40 minutes.
Pour in the drink and marinate for 3 hours.
Fry the tasty lamb shish kebab on the grill until golden brown.

Shish kebab “seeds” from lamb

Lamb ribs shashlik is a popular dish, popularly known as “seeds,” thanks to its juicy and savory flesh, which is impossible to tear yourself away from. The “seeds” are prepared simply: you need to peel the ribs from the membranes, cut them into portions and, skewer them, fry them, then cut the flesh from the bone and, season with paprika, serve with sauce.

ribs – 900 g;
zira – pinch;
paprika – 1 teaspoon;
dark ground pepper - a pinch.

Cut the ribs and season with spices.
Thread onto a skewer and fry for 20 minutes.
Remove from skewer and trim off flesh.

Lamb kebab with kiwi – recipe

Marinade for lamb kebab with kiwi is the best method for quickly cooking meat. To soften it, you need an acidic environment. Kiwi is an exotic fruit whose chemical composition contains natural acids, which is why it is perfect for marinade. You should keep the meat in the marinade for no more than an hour, so as not to turn it into a hard “sole”.

lamb pulp – 900 g;
kiwi – 2 pcs.;
onions – 2 pcs.;
mineral water – 250 ml.

Chop the meat and onion.
Grind the kiwi.
Combine the products, add water, stir and set aside for an hour.
Thread the meat onto skewers and fry the lamb kebab until golden brown.

Lamb shish kebab in pomegranate juice

Marinating lamb for barbecue is a beautiful way to show your imagination and try unique marinades. One of which - with pomegranate juice - is especially tasty and special. You should be careful about the process and marinate the product for no more than 3 hours, because the juice contains tannins that will make the meat “rubbery.”

lamb – 2 kg;
onion – 1 kg;
lemon juice – 50 ml;
clove of garlic – 6 pcs.;
pomegranate juice – 100 ml;
vegetable oil – 50 ml;
coriander and dark pepper - a pinch each.

Chop the lamb and onion. Knead it. Season, add lemon and limon juice, oil and garlic.
Stir everything and set aside for 2 hours.
Skewer and grill the best lamb skewers for 20 minutes.

Lamb shish kebab on the bone

Lamb shish kebab on the bone is particularly juicy and tender. The bone holds fat and juice in the meat and keeps the flesh from drying out. Bone-in loin is a good choice for this method of production. This meat is excellent at marinating, quickly fried and easy to serve, which is why it is often prepared at picnics and outings to the countryside.

lamb loin – 1.2 kg;
vegetable oil – 40 ml;
paprika – 10 g;
coriander – 1/2 teaspoon;
lemon juice – 60 ml;
dark ground pepper - 1/2 teaspoon.

Cut the loin into slices.
Season, drizzle with juice and oil.
Refrigerate for 2 hours.
Thread onto skewers and grill over coals until done.

Lamb shish kebab with wine

Juicy lamb kebab will become much tastier if you marinate it in reddish wine. After this soaking, the meat acquires an expressive color, unusually juicy flesh and the usual Caucasian spectrum. To make the meat tender and fragrant, you should keep it in the marinade for an hour, then fry it for 15 minutes.

lamb pulp – 1 kg;
onion – 500 g;
reddish dry wine – 250 ml;
vegetable oil – 50 ml;
dark ground pepper - 1/2 teaspoon.

Chop the lamb pulp and chop the onion into rings.
Layer, season, add oil and wine. Marinate for no more than an hour.
Thread onto skewers and grill for 15 minutes.

Lamb kebab in the oven - recipe

Lamb kebab in the oven is an appropriate replacement for the classic method of cooking over coals. At home, you won’t be able to achieve everyone’s favorite smoky smell, but a properly selected marinade and a high-quality piece of meat with a moderate amount of fat will ensure the dish is juicy and good taste.

lamb pulp – 1 kg;
onion – 500 g;
lemon juice – 70 ml;
dried mint – 1 teaspoon;
olive oil – 50 ml.

Chop the onion, mix with lemon juice and oil.
Place the lamb pieces into the mixture, season and set aside for 3 hours.
Thread onto skewers and place in the oven at 200 degrees for half an hour.