Lamb shish kebab is one of the most delicious and healthy dishes... Young lamb has a tender and juicy meat, is quickly saturated with aromas, therefore it is often used in the preparation of snacks. There are an infinite number of roasting techniques and marinating methods to be considered in the recipes below.

How to cook lamb kebab?

Lamb shish kebab will turn out to be extremely tasty if responsibly, cut it correctly, marinate and competently fry it. There is a huge selection for an excellent result. spicy pickles and special aromatic coals. These additions will prove to be useless if you do not know how to choose lamb for a kebab.

1. The most gentle and delicious kebab obtained from a 2 month old lamb. Such meat is considered delicious and can be bought only in early spring.
2. Meat of one-year-old lambs is more readily available. It has a bright red color, white fat and a specific sweetish odor.
3. The meat of old animals is not suitable for cooking due to its strong specific smell.
4. For barbecue, use the loin, tenderloin or pulp of the hind leg.
5. When buying, the meat should be chilled, not frozen, this will directly affect the result: chilled pieces always come out drier and looser.

Lamb kebab - a classic recipe

Lamb is one of the important components, because it directly affects the taste, color and aroma of meat. Milk 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 lamb with paprika, garlic and black pepper.

Ingredients:

• lamb pulp - 2 kg;
• onions - 1 kg;
• vegetable oil - 50 ml;
• lemon juice- 120 ml;

Preparation

1. Peel the meat from the films and cut into pieces.
2. Add onion, chopped into rings, mash.
3. Season, add juice and oil. Stir and set aside for 4 hours.
4. Skewer and grill the classic mutton kebab for 15 minutes.

Caucasian lamb barbecue recipe

Caucasian lamb shish kebab is a popular method of cooking, which is distinguished by its simplicity and incredible taste. You just need to make a vinegar marinade and spicy herbs, and immerse the lamb for a few hours. Dairy meat will take less time to marinate. Fresh herbs and baked vegetables will emphasize the Caucasian flavor.

Ingredients:

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

Preparation

1. Chop the pulp, chop the onion into rings.
2. Add vinegar, herbs, meat and onions to the water.
3. Marinate for 7 hours.
4. Skewer, alternating with tomatoes, onions and peppers.
5. Grill Caucasian lamb shish kebab for 15 minutes.

Lamb shashlik on kefir

The lamb kebab recipe differs in different marinades and cooking times. The easiest and most affordable way is to use kefir. Fermented milk product will perfectly soften meat, give the pulp a slight sourness and relieve the dish of a specific smell. The marinating process will take no more than 4 hours, which is quite reasonable.

Ingredients:

• lamb - 550 g;
• kefir - 500 ml;
• onions - 3 pcs.;
• lemon juice - 60 ml.

Preparation

1. Chop the lamb and onion.
2. Lay in layers, season with juice and set aside for 40 minutes.
3. Pour in kefir and marinate for 3 hours.
4. Fry a delicious lamb shish kebab on the grill until golden brown.

Lamb shashlik "seeds"

Lamb - popular dish, which received the popular name "seeds", thanks to the juicy and tasty pulp from which it is impossible to tear yourself away. "Seeds" are prepared simply: you need to strip the ribs from the films, cut in portions and, stringing on a skewer, fry, then cut the pulp from the bone and, seasoned with paprika, serve with sauce.

Ingredients:

• ribs - 900 g;
• zira - a pinch;
• paprika - 1 tsp;
• ground black pepper - a pinch.

Preparation

1. Chop ribs and season with spices.
2. Skewer and cook for 20 minutes.
3. Remove from the skewer, trim the flesh.

Lamb kebab with kiwi - recipe

Lamb kebab marinade with kiwi - The best way prepare meat quickly. To soften it, you need an acidic environment. Kiwi - exotic fruit, v chemical composition which contains natural acids, so it is perfect for marinades. The meat should be kept in the marinade for no more than an hour, so as not to turn it into a tough "sole".

Ingredients:

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

Preparation

1. Chop the meat and onions.
2. Chop the kiwi.
3. Combine food, add water, stir and set aside for an hour.
4. Skewer the meat and sauté the lamb skewers until golden brown.

Lamb shashlik in pomegranate juice

For barbecue - a great way to show your imagination and try original marinades. One of which is on pomegranate juice- especially tasty and savory. You should treat the process carefully, and marinate the product for no more than three hours, since the juice contains tannins that will make the meat "rubbery".

Ingredients:

• lamb - 2 kg;
• onions - 1 kg;
• lemon juice - 50 ml;
• clove of garlic - 6 pcs.;
• pomegranate juice - 100 ml;
• vegetable oil - 50 ml;
• pinch of coriander and black pepper.

Preparation

1. Chop the lamb and onion. Mash up. Season, add lemon and pomegranate juice, oil and garlic.
2. Stir everything and set aside for 2 hours.
3. String and fry best kebab lamb for 20 minutes.

Lamb shashlik on the bone

Lamb shashlik on the bone is especially juicy and tender. The bone holds the fat and juice in the meat and keeps the pulp from drying out. Loin on the bone is a great choice for this kind of cooking. Such meat is excellently marinated, quickly fried and convenient to serve, therefore it is often prepared at picnics and on trips to the country.

Ingredients:

• lamb loin - 1, 2 kg;
• vegetable oil - 40 ml;
• paprika - 10 g;
• coriander - 1/2 tsp;
• lemon juice - 60 ml;

Preparation

1. Cut the loin into slices.
2. Season, drizzle with juice and oil.
3. Refrigerate for 2 hours.
4. Skewer and grill over charcoal until tender.

Lamb shashlik on wine

Juicy lamb kebab will become much tastier if marinated in red wine. After such soaking, the meat acquires an expressive shade, unusually juicy pulp and traditional Caucasian flavor. To make the meat tender and fragrant, you should hold it in the marinade for an hour, then fry it for 15 minutes.

Ingredients:

• lamb pulp - 1 kg;
• onions - 500 g;
• red dry wine- 250 ml;
• vegetable oil - 50 ml;
• ground black pepper - 1/2 tsp.

Preparation

1. Chop the lamb pulp, chop the onion into rings.
2. Layer, season, add oil and wine. Marinate for no more than an hour.
3. Skewer and cook for 15 minutes.

Lamb kebab in the oven - recipe

Lamb skewers in the oven are an appropriate replacement for the traditional charcoal cooking method. At home, it will not be possible to achieve the aroma of smoke that everyone loves, but a properly selected marinade and a high-quality piece of meat with a moderate amount of fat will provide the dish with juiciness and excellent taste.

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

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

• selection of lamb;
• pickling;
• frying.

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

Classic mutton kebab recipe

A dish prepared according to classic recipe, tried every connoisseur of traditional barbecue and appreciated it.

To execute this recipe you will need:

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

When recreating the classic flavor, follow these instructions:

1. Lamb meat, from where the film and veins are previously removed, is cut into small pieces, after which it is salted, peppered and seasoned with spices.
2. The cuts of meat are mixed with the onion, pre-cut into rings.
3. Vegetable oil and wine are added to the meat and onion mixture.
4. After 1-2 hours, depending on the hardness of the meat, the pieces are strung on skewers, which are sent to the fire.
5. During frying, 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 dishes are susceptible to oxidation, which can cause serious poisoning.

Caucasian barbecue recipe

At all times, the kebab prepared by mountain peoples was famous, for the creation of which a minimum set of products is required:

• lamb pulp - 1 kg;
• onions - 500 g;
• grape vinegar - 2-3 tbsp. spoons;
• fresh herbs (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 cut into 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 roast over 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 make the meat soft, acid must be added - vinegar, lemon juice.

To create a dish from 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 lamb kebab marinade begins to cook after the standard preparation of the lamb meat as follows:

1. The peeled onions are cut into half a centimeter thick rings so that they can be cooked 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 lemon juice are poured into the mixture.
4. After thorough mixing, the container with marinated lamb is kept for an hour on the table, then moved to the refrigerator.

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

Add to ginger marinade

If you add ginger during pickling, the taste of the kebab will improve significantly: the ginger addition makes the meat more tender, giving it a unique aroma.

Taking as a basis 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.

The original mint supplement

To cook aromatic kebab with a spicy aroma, you can add to vinegar marinade mint. Together with spices, three crushed mint sprigs are placed on the meat. A richer taste is obtained when 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, the following ingredients should be purchased:

• 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 kebab in such a marinade:

1. In yoghurt, wine, salt, spices, olive oil and garlic passed through a press are diluted.
2. Meat cut into small pieces is placed in the resulting marinade.
3. After stirring, the mixture is placed in a refrigerator for 6-10 hours.
4. After the allotted time, the lamb is strung on skewers, where it flows down before being placed on the grill,
5. Fried on all sides for no longer than 10 minutes over high heat.

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

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;
• onions - 150 g;
• fresh greens (cilantro and parsley) - each half a bunch;
• salt and spices to taste and availability.

To cook lamb with honey:

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

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

Kiwi Cooking Recipe

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

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

• kiwi - 1 pc.;
• lemon - 1⁄2 pcs.;
• onions - 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. Onions are chopped with a blender until gruel or grated.
2. Kiwi is mashed using a blender or potato crush.
3. Together with salt and spices, onions and kiwi are placed in the container where the meat is located.
4. After refueling sunflower oil the mixture is mixed and kept for no more than 2 hours on the table.

Carefully! Do not overexpose lamb in a kiwi marinade: 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 of a friendly company and an unsurpassed taste of lamb on the grill.

Lamb steaks, or rather young lamb or lamb steaks - this meat is unusually tasty and tender! Young lamb can even be eaten without a knife - it breaks very well with a fork, like a cake. The main thing is to know the secrets of how to cook odorless lamb. After all, even the youngest and most tender meat can be spoiled if you do not know how to cook it.

But this meat has one drawback. As we know, mutton has a specific smell. That is why, firstly, this meat should always be bought in a trusted place, where you already know that the mutton there will be tasty and clean and without a strongly pronounced specific smell.

And secondly, the smell of a ram directly depends on how it is delicately cooked. After all, only experienced chefs know the secrets of how to make the meat really smell very tasty and tender. Next, it will tell you how much to cook so that it is soft and odorless.

It is important to be able to choose the right meat! Young lamb should not have a specific smell, dark meat color. Also, the pulp should not be slippery or sticky. Mutton High Quality should not have a pungent odor. Also, the product should be free of blood and smudges.

If the meat is of good quality, it is very easy to prepare it! The lamb has a thin unique taste, which is to the liking of many lovers of this meat. Therefore, some special efforts when preparing it, do not apply. It's simple enough! Below is one of the most simple recipes cooking.

See what the meat pieces look like. They should all be the same - real restaurant steaks, all layers. Therefore, we will not marinate the steaks for a long time, but only salt well on one and the other side. Do not be afraid to salt well - there will not be a lot of salt! It is best to use sea coarse salt, which is not as salty as regular salt. Therefore, salting the steaks with such salt will not work.

After salting one side of the steaks, turn them over and salt the meat on the other side in the same way.

After the steaks are well salted, we send them to the wire rack. Let the meat steep for a while! While the steaks will stand for some time, it is necessary to prepare the aromatic butter, which we will apply a little at the very end of the steak cooking. For this we need a little butter, preferably real. You shouldn't skimp on the quality of this product!

Also, the taste of young lamb will harmoniously combine with garlic. One slice will be enough for half a kilogram of meat. Also worth adding fresh rosemary... It smells very tasty and large black pepper. It should be crushed just before cooking.

Next, cut off a few pieces of butter, put it in a plate and put it in the microwave for a few seconds. Warm up in microwave oven butter long enough to soften. But it should not be overheated or overheated! Add garlic to the heated butter, a lot of black pepper.

Rosemary leaves also neutralize the undesirable taste of lamb. The leaves of this plant can be crushed a little so that the aroma of rosemary will thoroughly penetrate all this. Then mix the oil and spices and herbs until homogeneous mass... After that, we apply our fragrant butter, it will stand a little now and completely saturate the lamb steaks. Such a fragrant marinade can also be used for lamb ribs, fillets.

After such a fragrant marinade, the specific smell of lamb leaves. The meat smells delicious! So, the lamb meat was initially only salted, not marinated in any way, put on the grill. Such meat can also be fried on the grill or in the oven, no difference.

As a result, after such an oily marinade, a very tender lamb is obtained - it just falls apart in the hands and looks unusually tasty.

Many do not cook lamb because of its specific smell and it is completely in vain! After all, it is easy to get rid of an unpleasant specific smell. And ordinary kefir will help with this. It is enough to soak the meat in kefir and keep it for six to eight hours. Thus, there will be no trace of the lamb smell! In addition, the use of kefir perfectly softens mutton fibers. This will be necessary, by the way, if the meat is not fresh enough and soft, juicy. This usually happens after repeated freezing.

So, to prepare kefir marinade, pour a liter of kefir into a bowl. Add one or two cloves of garlic. Add finely chopped herbs and salt there. Then we mix all the ingredients and immerse the lamb with the flavor in the resulting kefir mixture. Cover the meat with a lid and refrigerate until evening.

After six to eight hours of pickling, the specific smell will go away. Meat soaked in kefir can be cooked for dinner! It will be possible to fry a tender lamb, just close the windows and doors, otherwise the neighbors will salivate!

Other available tools on how to remove the smell of lamb

How to get rid of an unpleasant smell with the help of available to all available means? After all, lamb is a rather specific meat, and an unpleasant smell can ruin the future dish. In fact, there are many reasons lamb loses its natural flavor. How to properly cook odorless lamb will be described below. Also watch a video on this topic.

You can try to remove this flaw with vinegar or plain lemon. This method is suitable, for example, if the meat is not completely spoiled, but has received a smell. This is usually due to improper slaughtering or storage. You can also get rid of the smell by the following methods:

1. Soak the lamb in cold water. After adding a tablespoon of 70% vinegar to it. The product should be defended for an hour, after which the meat must be thoroughly rinsed.
2. Soak in lemon juice or wine for an hour. Lemon juice can be replaced with solution citric acid... To prepare it, mix one liter of cool clean water and a teaspoon of citric acid powder. Wine is widely used not only to eliminate the unpleasant odor in beef, but also to soften the meat. After all, choosing a young lamb is quite difficult, and under the guise fresh meat can often sell spoiled or old product... Wine neutralizes the hardness and gives the meat a pleasant aroma.
3. If the piece is large, it should be cut into pieces, then rinse the small pieces. Then smear with mustard and leave for an hour. You can use both mustard paste and grain varieties of this seasoning. Mustard perfectly removes the unpleasant smell of mutton and its specific taste, which can appear if the slaughtering rules are not followed. After that, rinse the meat thoroughly in salt water. Remember that there should be a lot of salt!
4. You can also rinse under running water and leave the meat to infuse in a weak, barely pink solution of potassium permanganate. The meat should be marinated for about an hour. Then you need to rinse it and put it in cold water... Cut onion and garlic into a container with meat. You can also add herbs and leave for about an hour.

In conclusion, I would like to note once again that in order not to face the problem of an unpleasant smell, you need to choose the right meat! You need to buy fresh meat, uniform color, firm and with a pleasant smell.

Lamb should be stored in the freezer or refrigerator only wrapped in parchment or paper towels. This way the lamb retains its freshness and taste for a longer time.

In the countries of the East and the Caucasus, lamb is not an easy dish, but a special ritual. You can join it knowing the secrets of how to marinate lamb so that it is soft, aromatic and tasty. If the cooked mutton smells specifically, then you don't know how to marinate it. The right lamb marinade will correct these mistakes and allow you to enjoy the taste of the meat no matter how it is cooked.

Products required for the marinade:

• vinegar;
• a spoonful of oil;
• rosemary;
• Bell pepper;
• garlic;
• Carnation;
• chilli;
• black pepper;
• for 1 kg of lamb, take 1-1.2 kg of onions;
• salt.

Cooking principle:

1. Crush black peppercorns in a mortar or take already crushed, but then it will be devoid of a bright aroma.
2. Season with rosemary, sweet and chili peppers. Stir everything so that their aromas come together.
3. Pour oil into a bowl, mix it with vinegar, add chopped garlic.
4. Peel and cut into rings onion... We take more onion, it depends on it what taste the lamb will have.
5. Combine everything together, salt the meat and rub it well with your hands so that the onions let out the juice.
6. Keep the lamb in the marinade for at least 24 hours.

This lamb kebab marinade is suitable for any other with a specific smell of meat - venison or goat meat.

For baking in foil in the oven

Required products:

• coriander grains;
• a spoonful of wine vinegar;
• 2 tablespoons of oil;
• 6 tablespoons of honey;
• rosemary;
• 1/2 teaspoon of Dijon mustard
• chilli;
• Bay leaf;
• granular black pepper;
• salt.

Cooking the marinade:

1. In a bowl, mix vinegar, honey, mustard and oil. Add dry spices, bay leaves.
2. Leave the coriander in the beans in combination with Dijon mustard, they will look beautiful on the meat after the baking process. You do not need to remove them, this is the highlight of this recipe.
3. Let the marinade brew, rub the pieces of meat and stand for more than 12 hours.

Lamb wrapped in foil, place in the oven, cook for half an hour, maybe a little more (depending on the meat).

To keep the lamb in the marinade soft, it is better to wrap it in foil or a roasting sleeve, so all the aromas will be preserved.

The most delicious pan frying recipe

Required products:

• vinegar;
• vegetable oil;
• basil;
• dried garlic;
• paprika;
• marjoram;
• salt.

1. Salt the pieces of meat, add dry spices, mix with a spatula. You do not need to do this with your hands, or use gloves, the spices may cause irritation on your hands.
2. Pour in oil and vinegar, mix again. Put under oppression, let it marinate for 1.5-2 hours. Use a jar of water as oppression, put a flat plate under the bottom.
3. The more the meat lets out juice, the tastier it will turn out and the faster it will marinate.

According to this recipe, you can prepare not only for frying, but also a marinade for roasting lamb in the oven. It will be delicious on the grill too, don't be afraid to experiment!

How to marinate meat quickly

For cooking you will need:

• a bottle of highly carbonated mineral water;
• vinegar;
• 3 onions;
• parsley;
• spices for meat;
• salt;
• rosemary;
• kiwi.

Cooking principle:

1. Salt the pieces of lamb, season with spices, pour in the vinegar and mix with a spatula. Instead of wine vinegar in the Caucasus, wine is often poured into the marinade, from which it benefits in taste.
2. Chop the onion on a grater or blender, pour this gruel to the meat. Add finely chopped kiwi.
3. Pour water over the contents to cover all the meat.
4. Stir again, put under oppression so that the meat, tightly fitting, marinates faster.
5. Let the meat brew for 40 minutes. Thanks to sparkling water and kiwi, the pickling process will be reduced several times.

This recipe will help out when you need to quickly cook delicious meat. Take note of this.

Kiwi marinade allows the meat to soften faster. It can be fried right away.

Lamb marinade in the oven in the sleeve

Required products:

• lemon juice;
• paprika;
• cilantro;
• marjoram;
• dry garlic;
• salt.

The marinade is prepared as follows:

1. Mix all dry ingredients in a cup, pour in lemon juice.
2. Chop the cilantro, it will give the lamb an amazing flavor. Add parsley and basil if desired.
3. Salt the meat, pour over this marinade and leave for 3-5 hours in a cool place.
4. To speed up the process, add finely chopped kiwi, it will soften the meat well and quickly. Kiwi is added not only to kebabs, the fruit will be appropriate in any recipe. Before baking, you can remove it so that it does not burn.
5. Place the meat in the sleeve, cover it with onion rings and bake.

Sheep meat is more often used for making shish kebabs. However, the indigenous people of the East, thanks to the spices and softening properties of onions, successfully bake it in a sleeve and fry it.

Cooking with vinegar

Required Ingredients:

• apple cider vinegar;
• wine vinegar;
• rosemary;
• hops-suneli;
• coriander;
• chilli.

The cooking principle is as follows:

1. Mix all dry ingredients, add salt.
2. Pour the contents with vinegar: apple cider and wine. Two types of vinegar will give the product an original taste.
3. Pour the lamb with marinade, mix and put under pressure. Thanks to the oppression, the lamb is well saturated with marinade.

You need to prepare the following foods:

• parsley;
• cilantro;
• basil;
• hot pepper;
• salt.

The marinade is prepared as follows:

1. Pound the spices in a mortar so that they are crushed and give off their aroma.
2. Chop greens and onions, add to the meat. This is the most delicious recipe which contains a minimum of ingredients.
3. Add spices, salt and mix. Coat the pieces of lamb with the contents.
4. Soak until the meat is marinated under oppression in a cool place.
5. Roast over a fire or barbecue. Onions can be served with meat, it turns out pickled and delicious.

Many kebab lovers confidently say that the best meat for this dish is lamb. And they are right, because the original is preparednot given meat dish it was precisely from the pulp of a ram. Few people know how to properly cook barbecue from this meat.

In this article, we will read how to cook lamb shashlik, consider the recipes for the most delicious and popular marinades, find out what ingredients to add so that the meat is soft, juicy and aromatic.

Lamb shashlik with vinegar

The most popular and proven recipe is lamb kebab with vinegar. It will soften all the veins and the meat will be soft and juicy.

Ingredients:

• a piece of ram meat - 0.5 kg;
• onions - 3 pieces;
• vinegar 9% - 1 tablespoon;
• olive oil- 1 tablespoon;
• mint - 1 sprig;
• parsley - one small bunch;
• spices, salt and pepper - at the discretion of the cook.

Cooking process:

1. Cut the selected piece of meat in portions, so that it is convenient to string on a skewer or lay on the barbecue. Remove the films and veins, rinse under running water and place in a deep container. Add your favorite spices, the required amount of salt, pepper, vinegar and olive oil to this. Mix all ingredients.
2. Then take care of the onion, it needs to be peeled and cut into rings. Tear the prepared and washed greens into small pieces. Add all this to a container with meat, mix well, so that juice appears. Now cover and set aside in the cold. It's good if the meat is marinated for 8 hours (you can put it overnight), then it will be fragrant and juicy when finished. In the morning you can already fry it.

Lamb shashlik with kiwi and lemon marinade

Kiwi does wonders with meat! Lamb is a little harsh, but this fruit will make it soft and flavorful.

Ingredients:

• a piece of lamb meat - 500 gr.;
• P half a kiwi fruit;
• cilantro - a small bunch;
• onions - 2 pieces;
• half a lemon;
• garlic - 1 clove;
• tomatoes - 1 piece;
• vegetable oil - 40 grams;
• highly carbonated mineral water - 150 ml;

Cooking process:

Cut a piece of lamb meat into medium portions, rinse under running water.

1. Cut two peeled onions and a tomato into large slices, chop in a meat grinder or blender.
2. Finely chop the cloves of garlic and a bunch of cilantro.
3. Transfer all prepared ingredients to a deep container, squeeze out half. Then grind it and add to the total mass, salt and pepper at your discretion, pour in the required amount of mineral water, stir everything well.
4. So that the dish is with spicy twist, peel the skin of the kiwi, squeeze it into a container where all the ingredients are already mixed, pour in the required amount vegetable oil, stir the mass again.
5. Cover the container with food with a piece of cling film, put it in the cold and leave the future kebab there for 6-8 hours.

After the time has elapsed, the meat can be fried.

Lamb shashlik with kefir

Delicious lamb can be prepared by marinating the meat in kefir. According to the recipe described below, you get a shish kebab without the specific smell inherent in ram meat.

Ingredients:

• a piece of lamb - 1 kg;
• kefir - 200 ml;
• onions - 3-5 pieces;
• garlic - 1-2 cloves;
• barbecue seasonings - at the discretion of the cook;
• thyme - half a teaspoon;
• salt and black pepper - at the discretion of the cook.

Cooking method:

1. Rinse a piece of meat well under running water, cut into medium-sized portions.
2. Peel the required number of onions, cut them into wedges and mince. Finely chop the garlic teeth into plates using a knife.
3. Put the chopped pieces of lamb meat into a container convenient for mixing, add as much thyme as you need, salt and pepper at your discretion, pour onion gruel here and add chopped garlic. Mix well.
4. Add the required amount, stir the whole mass again, cover. Put in the cold and marinate for 8-10 hours.

Spicy spicy kebab with kefir and yogurt

The peculiarity of this recipe is that the meat is tender, juicy and spicy. Plus, it's a little spicy and sweetish.

Marinade with kefir

Ingredients:

• ram meat - 1 kg;
• kefir with a fat content of 2.5% - 400 ml;
• onions - 4-6 heads;
• powdered sugar - 1 teaspoon;
• salt, pepper - at the discretion of the cook.

Cooking process:

1. Chill a piece of lamb, rinse under running water, cut into medium portions and place in a deep container. Next, you can start preparing the marinade.
2. Grate or chop half the onion through a meat grinder. Add the gruel to the meat, pepper and salt.
3. Pour the required amount of kefir into a container with meat. Pour icing sugar, mix.
4. Chop the remaining onion into rings and place on the lamb. Cover the dish and put in the cold for 8-10 hours.

Marinade with yogurt

The preparation of the next marinade with will appeal to lovers of the sweetish aftertaste of meat. The spice, which is so important in meat, will be given by a set of seasonings.

Ingredients:

• a piece of lamb - 0.5 kg;
• yogurt - 250 ml;
• marjoram - 1-2 pieces;
• paprika - 0.5 tablespoon;
• onions - 1 pc.;
• chili pepper - 1 pc.;
• garlic - 3-5 cloves;
• rosemary - 2 pieces.

Cooking process:

1. Cut the lamb into cubes suitable for skewering.
2. Chop the onion, garlic, chili, rosemary and chopped marjoram (can be replaced with dry spices).
3. Stir with the pieces of lamb, pour all the necessary amount of yogurt. The meat should be infused for about 3-4 hours, but not in the cold, but in the room. After the time has elapsed, you can fry.

Great lamb kebab with soy sauce

Soy sauce contains the optimal amount of acid and is well suited for marinating lamb. Thanks to monosodium glutamate, which is in the sauce, the meat will not have the specific smell that is characteristic of this product. There is no need to salt the kebab, since this component is enough in the sauce.

Ingredients:

• lamb - 0.5 kg;
• soy sauce- 50 ml;
• garlic - one clove;
• lemon juice squeezed from 1/3 of the fruit;
• sugar - 0.5 teaspoon;
• spices - at the discretion of the chef.

Cooking process:

1. Grind the cloves, add soy sauce, lemon juice and spices to make a homogeneous mass.
2. Pour the resulting marinade into a container with chopped meat, mix thoroughly so that all components are evenly distributed. Leave the meat to marinate for about 4-5 hours.

Lamb shashlik with wine

The most suitable wine for pickling is dry red, thanks to which the meat becomes tart.

Ingredients:

• lamb - 1 kg;
• onions - 3-5 heads;
• red wine - 200 ml;
• seasonings, salt - at the discretion of the cook.

Cooking process:

1. Cut the prepared and washed piece of meat into portions, put in a bowl, salt, season and let it brew.
2. Cut the onion into rings, fold into the meat. Pour in the wine, but so that it does not cover the contents of the container. You do not need to mix onion rings with meat, let them remain on top.
3. Cover the bowl with plastic wrap and refrigerate. In the morning the kebab will be ready and the meat will be completely marinated. If the bowl with lamb and marinade is left in the room, then the marinating time is 4 hours.

How to cook lamb skewers in tomato sauce

Consider another version of a real mutton kebab. Not only spices, but also the marinade with tomato sauce will give a special zest.

Ingredients:

• lamb loin - 1 kg;
• tomato juice- 200 ml;
• onions - 4 pieces;
• garlic - 4-5 cloves;
• cilantro - a bunch;
• chili pepper - half a pod;
• half a lemon;
• vegetable oil - 40 ml;
• sweet paprika, turmeric, ground coriander, ground cumin - at the discretion of the cook.

Cooking process:

1. Peel the onions, cut into half rings and place in a container suitable for mixing.
2. Chop the garlic into plates and add here. Cut the chili into rings. Wash cilantro and tear into pieces.
3. Mash the whole mass in a bowl so that the juice stands out from it. Season with salt, pepper, paprika, turmeric, ground coriander, cumin, add the required amount of vegetable oil and tomato juice.
4. Add a mixture of herbs and spices to the chopped mixture, stir, put in the cold for several hours.

After the time has elapsed, the kebab can be fried.

Lamb barbecue recipe with the addition of mineral water and bread

In many families, marinating a shish kebab, they add mineral water to it, which will enrich the meat with carbohydrates, due to this it will be soft and juicy.

Ingredients:

• lamb - 1.5 kg;
• carbonated mineral water - 250 ml;
• medium lemon - 1 piece;
• one large tomato;
• one medium onion;
• rye bread - 150 gr;
• pepper, salt, seasonings - at the discretion of the cook.

Cooking method:

1. Rinse the lamb meat under running water, cut it crosswise into small pieces.
2. Transfer to a deep container, sprinkle, cut into half rings, onions, crush a little. Put the tomatoes in slices here. Leave so that all the contents let out juice.
3. Put the pieces in another container rye bread... Squeeze the juice from the lemon here, pour the resulting mass with mineral water. Stir and put in a bowl for the meat. Season with salt, spices and pepper.
4. Stir and leave in the cold to marinate. The advantage of this marinade is that it softens the meat without disturbing its structure.

Lamb kebab recipe with mayonnaise and mustard

Mayonnaise is considered the most popular and affordable product for marinating kebabs. And if you mix it with mustard, you get an excellent tandem of two products.

Ingredients:

• lamb - 1 kg;
• onions - 3 pieces;
• mayonnaise - 100 grams;
• mustard - 100 grams;
• pepper, salt and spices - at the discretion of the cook.

Cooking process:

1. Cut the meat into portions, put in a deep container, salt and pepper. Finely chop the onion and add here. Mash so that juice appears.
2. Mix mayonnaise with mustard, pour the mixture into the meat, stir. Cover cling film and leave for 5-7 hours.

Advice! The taste of the kebab will depend on which mustard you choose. Traditional Russian mustard will add spice. If aromatic meat of a soft taste is preferable, then it is better to buy sweet mustard - French or Dijon.