Lamb kebab in the oven

Ingredients

Lamb (thigh) – 800 g

Vegetable oil – 120 ml

Garlic – 2 cloves

Dry herbs – 2 tbsp.

Water for the tray in the oven - as needed

230 kcal
20 minutes.
6 hours
6 hours 20 minutes

Photo of the finished dish

Step-by-step recipe with photos

Lamb kebab in the oven is, naturally, a sad necessity, coupled with the fact that the weather outside for kebab in winter is not very good. But I have one recipe, which, in my opinion, is even better to cook in the oven than on coals. Therefore, a very specific marinade is used here - with a huge amount of oil. On the one hand, meat with such a marinade will not be dry. On the other hand, over coals there is a certain risk that it will start to drip and burn. So it’s better to create this lamb kebab in the oven - it’s optimal for the oven, they’re just made for each other!

I use leg meat for this recipe; it is less fatty, but very soft and fries quickly. My dried herbs are a ready-made Mediterranean mixture. It consists mainly of oregano and thyme. You can also use Provencal mixture or any other that the manufacturer recommends for meat.

I especially recommend this kebab to those who are tired of kebab marinade with onions. There are no onions in this recipe, just garlic.

We first cut the meat into strips, and later into rectangles with sides 3-5 cm.

Squeeze lemon juice.

Peel and squeeze the garlic through a press.

Carefully mix the meat with the marinade of lemon juice, garlic, herbs and vegetable oil. No need for salt yet. Marinate the lamb for 6 hours.

Before starting to make the kebab, preheat the oven to 250°C with air circulation and with a grill, if equipped. The mesh must be inside the oven during heating.

Thread pieces of meat onto skewers.

Cook lamb shish kebab in the oven, previously preheated to 250°C, with air circulation and grill on a grid on the top level for 7-8 minutes on one side.

To prevent the juice from dripping from the kebab, dirtying the oven, you can place a baking sheet under it with water or with a silicone sheet, which you can simply rinse. Pastry paper will also work.

The readiness of the kebab is determined by the juice it produces. For me, the optimal stage is when it is still oozing a little pink, but the liquid is already completely transparent. It can be clearly seen in the top photo on the bottom of the tray.

Lamb kebab in the oven: recipes for great-tasting meat!

Shish kebab is considered a common dish in the summer. They say that such a treat does not tolerate ladies' hands at all. This is if we are talking about meat cooked on the grill. But any housewife can bake a wonderful lamb kebab in the oven. We discuss recipes and secrets of its production in this article.

Lamb skewers in the oven on skewers

People who know how to cook shish kebab correctly convince us that cut lamb would be the perfect meat for such a hearty treat with a slight smell of smoke and a charcoal crust. But it is not always possible to fry meat over an open fire. There is a way out - create it in the oven.

On a note! The taste of the finished shish kebab depends on 3 components - the properties and age of the lamb cut, the marinade, and the correctness of frying.

Ingredients:

freshly frozen lamb slices – 1 kg;
fresh pork lard – 350-400 g;
lemon – 1 piece;
onion - 2 heads;
reddish hot pepper - one pinch;
ground coriander seeds - a pinch;
turmeric – one pinch;
cumin;
salt.

Manufacturing:

The secret to a delicious barbecue lies in the choice of meat. Sliced lamb should be taken chilled. It is better to choose the meat of a young calf.
Wash the slices thoroughly with filtered water, remove fatty layers and film. Dry with cardboard napkins.
Peel the lard from the skin and cut into small cubes.
Cut the lamb slices a little larger.
Place the chopped ingredients into a deep container.
We grate the peeled onions on a grater with a small perforation or pass through a meat grinder.
Add salt and all the listed spices.
Squeeze the juice out of the lemon using any convenient method. Pour freshly squeezed juice over the meat.
Mix all the ingredients thoroughly and place the container with the contents in the refrigerator for a couple of hours.
Thread the marinated pieces of meat with lard onto skewers.
Cover the baking sheet with duralumin foil. Place a few small pieces of fresh lard without skin on top.
We place a grid on the sides of the baking sheet, and on it - shish kebab from sliced lamb.
We send the dish to the oven, which must be preheated to a temperature of 250° in advance.
The skewers need to be twisted at times. When fresh lard placed on a baking sheet begins to smoke, it means the kebab is ready and can be served.

All-purpose recipe

As already mentioned, the taste of lamb shish kebab directly depends on the chosen meat, as well as the marinade. We suggest you take note of this universal recipe. You can cook shashlik both on the grill and in the oven.

On a note! To make the meat softer, you can add freshly squeezed lemon juice or table vinegar to the marinade. Be sure to use oriental spices, which give the lamb a great taste.

Ingredients:

Freshly frozen lamb slices - 2 kg;
salt;
dried herbs;
soy sauce – 30 ml;
fresh tomato – 1 piece;
mayonnaise – 150 ml;
lemon – 1 piece;
snow-white and reddish onions - 4-5 heads.

Manufacturing:

Wash the freshly frozen lamb pulp well with running water. Remove excess fat and film.
Cut the meat into medium-sized portions.
Transfer the lamb to a comfortable bowl, preferably glass or clay. Iron utensils should not be used for pickling, since the oxidation process releases harmful substances, which can lead to intoxication.
We peel reddish and snow-white onions. Cut into rings.
We wash the lemon, dry it and cut it into slices together with the skin.
Cut the freshest tomato into slices.
Add these ingredients to the lamb. Pour soy sauce here and spread mayonnaise.
Sprinkle everything with salt, dried herbs and mix well.
Leave the lamb to marinate for four hours.
After the allotted time has passed, string the meat onto skewers, place them on a wire rack and bake at a temperature threshold of 250° until cooked.

Classics of the Caucasus

Shish kebab, made from lamb, is considered a common Caucasian dish. Now this meat treat is prepared in almost every family. But only a select few know how to properly marinate and fry lamb so that it comes out fragrant, soft and juicy.

On a note! During the process of making shish kebab in the oven there will be no smoke aroma. At the end of baking, you can add almost a few drops of watery smoke.

Ingredients:

chopped lamb – 1 kg;
salt;
thyme;
onion - 5 heads;
dry wine of burgundy types – 0.2 l;
refined sunflower seed oil – 2 tablespoons. spoons;
dried basil;
pepper mixture.

Manufacturing:

First we prepare the lamb slices.
Rinse cooled meat, preferably young lamb, with filtered water.
We remove the film, cut off the fat layers to the maximum.
Soak up excess water with cardboard napkins.
Cut the meat along the grain into medium-sized pieces and transfer the lamb to a clay bowl.
Add coarse salt, a mixture of ground peppers, and dried basil.
Mix everything well so that the spices and salt are distributed moderately.
Peel several medium-sized onions. Shred the vegetable into rings.
Add chopped onion to the bowl with lamb. Stir everything vigorously again, lightly crushing the onion with your hands.
Pour in refined sunflower seed oil and dry burgundy wine.
Leave the lamb in this form to marinate for at least two hours. If you use ripe animal cuts to make shish kebab, then the marinating time must be at least 4 hours.
After the allotted time has passed, we string the fragrant pieces of lamb onto skewers or skewers.
Place a baking tray or tray on the bottom of the oven. Turn on the oven and preheat to a temperature threshold of 250°.
There is no need to fry the shish kebab in the oven for a long time. Keep a close eye on the meat and turn the skewers over from time to time.
To prevent the lamb from coming out dry, it is better to pour the marinade over the meat during the baking process.

How to cook lamb shish kebab in the oven

Cooking barbecue in nature is already a bit of a tradition. In fact, not a single holiday in spring and summer is complete without this unique dish. Indeed, meat grilled over coals comes out very tasty, tender, with a pleasant smell of fire. An excellent option is lamb kebab. What if you don’t have the ability to go outdoors? Then you can cook lamb kebab in the oven! Even though the meat is not cooked over charcoal, the dish comes out simply wonderful! Let's look at the recipe for lamb shish kebab in the oven.

Which meat to choose

Naturally, any kind of meat is suitable for barbecue, it all depends on your taste preferences. Absolutely, they believe that this dish came to us from the Caucasus, but this is a wrong judgment. The fact is that a long time ago in Rus' they often prepared meat in this way. True, it was called “meat on a spit” or “spinned meat.”

Well, it’s completely customary to cook shish kebab from lamb. At first this was true, but later they began to use pork, chicken and even vegetables evenly! Because what meat you choose for cooking is up to you, but we won’t stray too far from tradition and prepare lamb shish kebab! It comes out delicious in the oven too!

Ingredients

To make lamb shish kebab in the oven we will need:

Mutton. You can take as much as you like, depending on the portions.
Onion.
Vinegar.
Lemon.
Barbecue seasonings (optional).
Salt pepper.
Turmeric (1-2 pinches).
Reddish pepper.
Coriander (1 pinch).

Cutting meat

Small pieces are used for barbecue. The neck part of lamb is suitable; the meat in this part is fragrant, but requires a long cooking time. For barbecue, you can use loin or ham of lamb. These parts are perfect for lamb shish kebab in the oven. You shouldn’t throw away the bones; you can use them later to make an amazing broth. All tendons and films should be removed; they will interfere with the absorption of the marinade. As mentioned above, it is customary to use small pieces for barbecue, so you should divide the meat into small pieces and put it in a bowl.

Marinade

Almost any marinade for lamb is suitable. The main thing is not to overdo it with spices, so as not to lose the taste of the meat. Absolutely, the taste of lamb is very rich, from time to time it is even necessary to slightly weaken it with the help of spices. You can experiment with the marinade in different ways, add or remove something to get the perfect taste that you like. Some go to great trouble and prepare complex marinades for lamb, while others simply use pepper and salt so as not to lose the taste of the meat. We will use a light, but at the same time good marinade, which will go perfectly with the lamb. So let's get started.

First you need to take an onion and cut it into rings. You can add a lot of onions, this will add piquancy to our kebab. Add a couple of lemon slices, just for a little sourness. Salt and pepper - to taste. If you like it spicier, you can add reddish pepper. In principle, you can already mix everything and it will turn out delicious. But we move on! It is necessary to add a little kebab seasoning. The main thing is not to overdo it, a bag per kilogram is an impeccable ratio!

As a unique golden spice, you can add turmeric, a couple of pinches - no more. This will give a pleasant smell and wonderful color to the lamb kebab in the oven. You should also add a little ground coriander. That's all! Mix everything and set aside to marinate overnight (that is, in the dark) . Well, if you don’t have time to wait, then you can use vinegar. The fact is that vinegar serves as a catalyst of some kind; the marinade will soak in faster. But there is a downside, the meat will be slightly dry. In general, if you only have a couple of hours, but you need to cook shish kebab, you can add a little vinegar to the marinade. In the store you can find watery marinades for meat; they are also excellent for lamb kebab. If you don’t have a lot of time, this is a perfect option!

Grilling shish kebab

As mentioned above, we are specifically considering lamb kebab cooked in the oven. The marinade, of course, is also suitable for grilling over coals, there is no difference. The baking sheet must be covered with food foil, fat will drain there. You can put some kind of mesh on a baking sheet to place the shish kebab there. Can also be strung on skewers. We send our kebab to an oven preheated to 240 degrees. You need to twist the meat every 5-10 minutes. In an hour, the kebab is ready.

Cooking lamb shish kebab in the oven - how simple it all is, isn’t it? The recipe is so simple that anyone can repeat it, and the main thing is that there is no need to go out into nature! Your family and friends will literally love this kebab! Bon appetit!

Lamb kebab in the oven

Juicy, soft lamb baked in the sleeve

Tasty and juicy lamb is prepared not only over a fire, you can bake the meat at home in the oven. The best way to make lamb is to bake it in a baking oven. In it, it does not lose its own juice, is perfectly stewed and comes out juicy, fragrant and soft. Lamb meat requires marinating for several hours.

Production time – 2 hours.

Ingredients
Servings: –+5

Lamb 1 kg
Onions 2 pcs.
Garlic 4 cloves
Olive oil ¼ cup
Salt to taste
Spices and Seasonings to taste

Calories: 231 kcal

3 hours 5 min.Print

Wash a piece of lamb meat thoroughly under running water and dry with a towel. Then make several deep cuts on the meat. Peel the garlic and cut it into lengthwise pieces. Place the garlic into the cuts in the meat.

Season the meat well with salt and black pepper. Mix all the spices with olive oil in a cup and sprinkle the resulting consistency onto the piece on all sides. Place the meat on a piece of foil. Peel the onion, chop into half rings and place on top of the meat. Wrap the foil tightly and place the lamb in a cool space to marinate for several hours.

Then transfer the marinated lamb into the cooking sleeve and secure the clips tightly around the edges.

Bake the lamb in the oven at 180°C for 1.5 hours. Serve the baked meat with any vegetables.

Very tasty lamb baked in the oven with vegetables

By stewing lamb with vegetables, you can use the suggested recipe to prepare a hearty and tasty dish for your own family. The recipe is easy and takes little time. Please your loved ones with this delicious, tender and fragrant meat.

Lamb on the bone – 4 pieces.
Onions, carrots, sweet peppers and tomatoes - 2 pcs each.
Potatoes – 4 pcs.
Vegetable oil – 1/3 tbsp.
Garlic – 4 cloves.
Cumin (seeds) – 1 tbsp. l.
Salt, pepper, parsley and basal - to taste.
Water – 3 tbsp.

First, prepare all the necessary vegetables for making the dish. Clean them and wash them well.
Cut carrots, potatoes and bell peppers into small cubes.
Chop the onion into half rings.
Grind the garlic in a garlic grinder.
Cut the tomatoes into slices.
Wash the greens (parsley and basil) and chop finely.
Wash the lamb pieces, dry with a cardboard towel and lightly pound.
Fry the meat over high heat until golden brown. Fry for 5-7 minutes on each side.
Then add chopped onions and carrots to the meat and fry for another 8-10 minutes, without lowering the heat. Transfer the fried meat to the container in which you will simmer in the oven.
Then fry the chopped bell peppers in a frying pan for 4-6 minutes and sprinkle with cumin.
Add tomato slices and potatoes to the pepper, add salt to your taste, sprinkle with chopped herbs and fry for another 5-6 minutes.
Place these fried vegetables in a bowl with meat. Add chopped garlic and cover with clean water.
Place the dishes with meat and vegetables in the oven, preheated to 180°C, for 1 hour. You can cover the dish with a piece of foil.
Savory and warm lamb with vegetables is ready.