The most correct and traditional dish on the grill is lamb shish kebab, which has been prepared since ancient times. Ancestors began to fry 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 a lamb kebab, you need to know the subtleties of the whole procedure.

Features of the preparation of lamb skewers

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

  • lamb selection;
  • pickling;
  • frying.

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

Classic lamb kebab recipe

A dish prepared according to the classic recipe was tasted by every connoisseur of traditional barbecue and appreciated.

To execute this recipe you will need:

  • lamb pulp - 1 kg;
  • onions - 5 pcs. medium heads;
  • dry wine - 200 ml;
  • vegetable oil - 2 tbsp. spoons;
  • salt and spices (pepper, basil, thyme) - to taste.

To recreate the classic taste, you must follow the following instructions:

  1. Lamb meat, from which the film and veins are previously removed, is cut into small pieces, after which it is salted, peppered and seasoned with spices.
  2. The meat pieces are mixed with pre-chopped onion rings.
  3. Vegetable oil and wine are added to the meat-onion mixture.
  4. After 1-2 hours, depending on the rigidity 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 sprinkled with wine.

Attention! Glass or ceramic containers are used for marinating: metal dishes are subject to oxidation, which can cause serious poisoning.

Caucasian Kebab Recipe

At all times, kebabs prepared by mountain peoples were famous, the creation of which requires a minimum set of products:

  • lamb flesh - 1 kg;
  • onions - 500 g;
  • grape vinegar - 2-3 tbsp. spoons;
  • fresh greens (parsley and cilantro) - 1 bunch;
  • water - 200 ml;
  • salt and spices (pepper, basil, thyme) - to taste.

For cooking:

  1. Chopped flesh into small pieces and mix with spices and chopped herbs.
  2. Water is poured into a separate bowl, where vinegar is added.
  3. The meat is placed in the marinating container, the 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 for frying on hot coals for 20 minutes.

Advice! In order not to overdry the meat, when frying it must be sprinkled with marinade.

Recipe with Vinegar and Onion

To give the meat softness, acid is necessarily added - vinegar, lemon juice.

To create a dish of 1 kg of lamb meat on the grill you will need:

  • wine vinegar - 2 tbsp. spoons;
  • lemon - 1 pc.;
  • onions - 2 large heads;
  • sugar - a pinch;
  • vegetable oil - 2 tbsp. spoons;
  • salt and spices (pepper, basil, marjoram, savory) - to taste.

A lamb vinegar marinade begins to be cooked after standard preparation of lamb meat as follows:

  1. Peeled onions are cut into half a centimeter thick rings so that it can be cooked with meat on skewers.
  2. Onions are placed in a container for meat pieces, where salt, spices and granulated sugar are added to soften the sour taste.
  3. Vegetable oil, vinegar and juice squeezed from lemon are poured into the mixture.
  4. After thorough mixing, the container with pickled lamb is aged for an hour on the table, then it is transferred to the refrigerator.

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

Ginger Marinade Supplement

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

 

Based on 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.

Original mint addition

You can prepare aromatic kebab with a piquant aroma by adding mint to the vinegar marinade. Together with spices, three shredded mint branches are placed in the meat. A richer taste is obtained by marinating meat for 10-12 hours.

Yogurt marinade

Another original way of pickling 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 barbecue in such a marinade:

  1. Wine, salt, spices, olive oil and garlic, passed through a press, are bred in yogurt.
  2. In the resulting marinade, meat cut into small pieces is placed.
  3. After stirring, the mixture is placed in the refrigerator for 6-10 hours.
  4. After the allotted time, the mutton is strung on skewers, where it flows down before being placed on the grill,
  5. It is 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 mint branches to the marinade with yogurt.

Honey and Mineral Water Recipe

This method allows you to quickly marinate any mutton.

For a honey barbecue from a kilogram of lamb pulp you will need:

  • honey - 15 g;
  • mineral water with gas - 1 cup;
  • onions - 150 g;
  • fresh greens (cilantro and parsley) - each half a bunch;
  • salt and spices - to taste and availability.

For cooking lamb with honey:

  1. Arbitrarily chopped greens and onions, liquid honey are added to the sliced ​​pieces of meat in a dish for pickling.
  2. The contents of the container are salted, seasoned with spices and poured with strongly sparkling water, after which everything mixes well.

After 3 hours, the meat is ready for frying on charcoal.

Kiwi recipe

Kiwi is an excellent ingredient that can soften even very hard mutton.

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.

Tasty recipe:chicken wings marinade

After preparing the meat, as required by lamb, the preparation of the marinade begins:

  1. Onions are crushed by a blender to gruel or rubbed on a grater.
  2. Kiwi is mashed in the same way with a blender or potato pusher.
  3. Together with salt and spices, onions and kiwi are placed in the container where the meat is located.
  4. After refueling with sunflower oil, the mixture is mixed and aged for no more than 2 hours on the table.

Caution! Do not overdo the mutton in the marinade with kiwi: 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.

 

Related:More from the author: