To search for the homeland of barbecue is a futile task, since even ancient people knew how to make fire and fry meat pieces at the stake. By the way kebab Is the distorted name of the Crimean Tatar “Shish”, “spit”, «something on a spit". In Russia, even before the XVIII century, barbecue was known, but then it was called differently - Spiced i.e spit over.
Fragrant, juicy and pleasantly smelling with charcoal meat is perfect for a glass of good wine. As for the lamb shish kebab - in order to live up to expectations, it is necessary to observe simple nuances: the best part of lamb is ham, it is better to choose it, and you should not refuse part of the fat tail fat. The ideal solution is the alternation of fillet and diced bacon.
Remember that the fresh carcass is always dry, it has pinkish meat that does not cast yellow, and the veins are tender and small.
True gourmets refuse marinade and only lightly sprinkle kebab with spices during its preparation. We are not so connoisseurs of gourmet dishes, and we are here to choose the most delicious lamb shish kebab marinade, the 10 best recipes to help!
10. Classic pickle
It is very important to choose a good marinade, because it affects such characteristics as: aroma, color and, most importantly, the taste of meat. Classic version includes minimum products: vinegar, pepper and the meat itself. The marinade from our recipe is designed for 2.5 kg. lamb.
Rinse and cut the meat into attractive pieces (do not cut too finely, because the meat has the property to fry) salt it - 1 tbsp. spoon with a slide and pepper - 1 tbsp. spoon - also with a slide.
Mix and leave for 10-15 minutes. While the meat is soaked, chop onions. After 10-15 minutes, spread it to the meat, pour 2 tbsp. tablespoons of vinegar essence and mix.
Pickling Time: 6 o'clock.
For reference: kebab frying time is approximately 15 minutes.
9. Marinade with honey and beer
You might think that honey and beer - An unsuccessful combination of ingredients, however, as soon as you cook the meat in such an unusual marinade, you will immediately see the opposite! For the recipe, we need 2 kg. lamb.
First, we cut the lamb, rinse, remove the bones, but you do not need to cut out all the fat. We cut the meat (culinary experts advise cutting it along the fibers) into pieces from 3 to 5 cm. 4 pcs. cut the onions in half rings (if you have a blender - great, then prepare the onion juice).
Salt the onion (or juice) and add to the meat pieces, mix by hand. Next, add spices for taste: a pinch of coriander, 2 pinches of zira, as much black pepper.
Break a couple of leaves of laurel and add to the meat. 1 tbsp. spread a spoonful of honey to the meat, and also attach 250 ml. dark beer. After stirring, put the kebab under oppression.
Pickling Time: 4-12 hours.
Note! The loin is pickled for 2-3 hours, and the lamb leg for at least 12 hours.
8. Marinade with onion and lemon
Often, to improve the taste of meat and give it tenderness, lemon juice is squeezed onto it. We will use lemon together with onions - these two ingredients create an interesting taste. The amount of ingredients is calculated per 1 kg. lamb.
Onion - 2 pcs. and cut the meat first. It is better to cut the onion into quarters and pre-soak it in boiling water to eliminate bitterness. Put meat in a deep bowl, pepper, depending on your preferences, salt, and then put onions and lemon slices - 1 pc. (it is advisable to squeeze these products first).
Pickling Time: 10 hours.
For reference: firewood from the vine is the best solution for barbecue, because they betray the delicious taste of meat. Using them, the kebab will turn out to be excessively delicious! And the smell that has spread around the area will certainly attract attention.
7. Lamb shish kebab in pomegranate juice
Lamb marinating is a wonderful way to express your imagination - by the way, quite interesting recipes are found among the recipes. On pomegranate juice it turns out the most piquant marinade. Pickle 2 kg. lamb following the recipe.
Cut the mutton and onion in portions - 3 pcs. (if you are a lover of onions, then you can take it a little more, barbecue from this will not suffer at all).
Season the meat with coriander and black pepper - a pinch, pour 50 ml. lemon juice, the same amount of rust. oil, 100 ml. pomegranate juice, as well as 6 cloves. chopped garlic. Mix all the ingredients together.
Pickling Time: 2 hours.
Note! Marinate lamb for no more than three hours - pomegranate juice contains tannins, which can make meat “rubber”.
6. Marinade with cilantro and garlic
In order for the barbecue to be excellent the first time, in addition to a successful recipe, of course, it is very important that the meat is fresh and pinkish. You already know what to look for when choosing him, we will not repeat. The prescription marinade is for 2 kg. lamb.
Dice the lamb meat in large cubes. In a blender, cook the pulp, chopping 2 pcs. onion, 1 clove. garlic, 300 g. cilantro, 5 g. coriander. Pour in 50 ml. rast. oils. Salt the prepared pasta to taste, and then fill it with barbecue, mix. It remains to wait for the moment when the meat is pickled and you can start cooking yummy!
Pickling Time: 12 hours.
Tip: put meat on skewers with a small distance of about 1.5 cm and fry on charcoal. After the formation of a crust, you can already try the readiness of the kebab.
5. Marinade with rosemary
Barbecue with rosemary - The perfect solution for a family barbecue. According to this recipe, you can very quickly pickle 800 g of mutton, and even faster to cook it! All together takes about 60 minutes.
Sliced mutton pieces are placed in a bowl. In another bowl, mix 2 tbsp. tablespoons olive oil, 2 teaspoons lemon peel, 2 tbsp. tablespoons of lemon juice and as much chopped rosemary. Pour 2/3 of the marinade into the meat, and then cover the bowl with a lid. When stringing mutton on skewers, alternate meat with slices of red onion, sliced with wedges.
Pickling Time: 30 minutes.
Tip: fry the kebab for about 8 minutes, constantly turning it over. With the remaining marinade, grease the kebab with a brush during frying.
4. Marinade with kiwi
You probably have not tried such a marinade, but we advise you to fix it! The exotic fruit contains natural acids, so it is perfect for pickling various types of meat. Take for barbecue 900 g of lamb pulp.
Cut the meat portionwise (try to make the pieces smooth and beautiful!) Take 2 pcs. Kiwi and finely chop the fruit. We prepare the onion - wash it, if necessary, remove the bitterness, pour boiling water for 5 minutes, cut into rings (we will alternate it with meat, stringing on skewers). Connect kiwi with lambadding 250 ml. mineral water, and mix.
Pickling Time: 60 minutes
Note! Make sure that the meat is not pickled for more than an hour, otherwise it will become stiff.
3. Wine marinade
Shish kebab will become very juicy and acquire a characteristic shade, if you use wine as a marinade. Give your preference dry red winethen the barbecue will not disappoint you. We will pickle lamb flesh according to this recipe - it will take 1 kg.
We cut the onion into rings, and the lamb flesh into pieces of the same size. We take a bowl and spread the meat with onion rings in layers. Season with black pepper - ½ teaspoon, pour in 50 ml. oil and then 250 ml. the fault. According to this recipe, barbecue is marinated very quickly, just as quickly fried - no more than 15 minutes.
Pickling Time: 60 minutes
2. Tomato marinade
Based on Fresh Tomatoes make beautiful marinades. The product must be of good quality. Tomato dressing is ideal for lamb and other types of meat. This recipe will suit you if you make kebabs of 1 kg. lamb loin.
We cut 300 g of onion and gently squeeze it so that it starts up the juice. We also cut garlic - 30 g. And chili pepper - half. In some container we put the meat, cut into pieces on the bone, garlic and onions, pepper, 35 g of chopped cilantro, salt - 20 g and black pepper - 3 g.
It is also important to add 3 g of zira, 10 g of sweet paprika, 5 g. Pour 250 ml into the meat. tomato juice, olive oil - 50 ml. and squeeze the juice of a lemon. Mix. Cover with cling film and send to the refrigerator.
Pickling Time: 60 minutes
1. Mustard marinade
Thanks mustard, barbecue gives off a peculiar smell and distinctive taste. Piquant marinade is a find for connoisseurs of delicious dishes. For the recipe, we need 400 g of mutton (if you take more, just increase the number of ingredients).
Cut the lamb into pieces. 2 tbsp. tablespoons of mustard - sweet, mix with 1 tbsp. spoon of soy sauce and with 1 tbsp. spoon rast. We also squeeze the lemon juice, add 1 tbsp. a spoonful of crushed cilantro, 1 clove. chopped garlic and salt to taste. Mix the marinade thoroughly, and then again, when we season the lamb. At the end of the marinating period, grill until cooked.
Pickling Time: 2 hours.