How to make marinade for lamb. At all times, shish kebab cooked by mountain peoples was famous, the creation of which requires a minimum set of products.

In our area, lamb is not cooked as often as the same pork or beef. Therefore, not everyone knows the secrets of its preparation. And the meat is special, and with the right preparation, dishes from it are simply delicious. This article will discuss how best to marinate lamb so that the meat becomes softer and juicier, and as a result we get a delicious treat.

What to marinate lamb in depends on your taste preferences. Below are a few marinade options, and you can choose according to your taste.

How to marinate lamb on the bone with kiwi?

Ingredients:

• lamb ribs - 1.5 kg;
• garlic - 3 cloves;
• lemon - 1 pc.;
• honey - 2 tbsp. spoons;
• kiwi - 4 pcs.;
• rosemary - 1 sprig;
• shallots - 4 pcs.;
• salt, black pepper.

Cooking

In a deep bowl, mix lemon juice, honey, chopped garlic, shallots, kiwi, salt, pepper and rosemary. We put the washed and dried meat in a tight plastic bag, add the marinade there. We tie the bag, shake it so that the mixture is evenly distributed, and put it in the refrigerator for a day. During this time, the package is turned over a couple of times. After that, we take out the meat, dry it with a paper towel and put it on a greased baking sheet. We bake for about 1.5 hours at a temperature of 170 degrees. During cooking, pour over the meat with the juices that stand out.

How to marinate lamb for baking?

Ingredients:

• lamb leg weighing 2 kg - 1 pc.;
• coarse salt - 1 tbsp. spoon;
• Dijon mustard - 1 tbsp. spoon;
• spices (Provencal herbs, rosemary, zira) - 0.5 tsp.

Cooking

We cut off excess fat from the meat, remove the film and fat, chop off unnecessary bones. Grind the spices in a mortar, add salt, mix. We rub the meat with the resulting mixture, then coat it and put it in the refrigerator for 3 hours to marinate. We heat the oven to a temperature of 220 degrees, put the lamb in a sleeve and place it on a baking sheet. Bake for about 40 minutes, then reduce the temperature to 180 degrees and cook for another half an hour. Now we cut the sleeve from above, pour the meat with the juice that has formed and bake for 30 minutes to get a crust.

How to marinate lamb in Caucasian sauce?

Ingredients:

• lamb - 1 kg;
• onion - 300 g;
• lemon juice - 50 ml;
• parsley - 50 g;
• salt, black pepper - to taste.

Cooking

Finely chop the onion or even three on a grater. Rub the lamb with salt, pepper, sprinkle with onion, chopped parsley, add lemon juice, mix and leave to marinate in the cold for 6 hours.

How to marinate lamb in kefir for barbecue?

Ingredients:

• lamb loin - 1 kg;
• sugar - 1 teaspoon;
• kefir - 200 g;
• onions - 3 pcs.;
• salt, black ground pepper.

Cooking

Wash the lamb well, then cut into pieces across the ridge. Salt and pepper each piece. Three onions on a coarse grater, add to the meat and mix. Then add and mix well again. We cover the dish with meat with a lid and leave it for 1 hour at room temperature, and then put it in a cold place for 12 hours. Put the marinated meat on the grill and fry over the coals on both sides until cooked.

How to marinate lamb for barbecue?

Ingredients:

Cooking

Cut the mutton across the grain into small pieces and place in a saucepan. Cut the tomatoes and onions into half rings and add them to the meat. Rye bread cut into cubes and put in a separate bowl. Squeeze lemon juice on top of it and pour sparkling water. We spread the mass in the meat, add salt, pepper and mix. We remove the meat in the refrigerator so that it marinates for 8 hours. And then fry until cooked on hot coals.

Meat, properly cooked on the grill, is famous for its juiciness, originality of recipes. But a classic, Caucasian or bone-in lamb kebab is considered truly delicious, which has previously been marinated for a long time in a mixture of aromatic spices, juices, wines or sour-milk products. Before marinating lamb for barbecue, you need to find a good cut. Remember that the younger the animal, the tastier the dish will be.

How to cook lamb skewers

The main secret is the marinade for lamb skewers. Lamb meat, be it tenderloin, loin or neck, should be thoroughly soaked in a suitable marinade. Professionals often use dry red wine, mineral water, lemon juice to create the base. The main spices are basil, cilantro, rosemary, coriander, mint, garlic, or a mixture of fresh vegetables prepared in a wok. The result is a delicious dish that is served by laying it on a plate in layers, sprinkled with fresh herbs and onions. The most delicious recipes are:

• on dry wine;
• with pomegranate juice;
• with kefir, tan or ayran;
• Karski meat.

What part of the lamb is better to make barbecue

The basis of any meat dish is a properly selected part of the carcass. For various reasons, not all of them are suitable for barbecue: some have too much tail fat, veins or natural intramuscular films. An ideal option for cooking meat on the grill would be the pulp of the hind legs, tenderloin, lamb loin. These parts have completely different characteristics, but in their own way are ideal for many recipes.

How to pickle deliciously

Before marinating young lamb for barbecue, figure out on what basis the basis for the marinade is selected. The very purpose of pickling is to soften the meat, preserving its juiciness, nourishing it with new aromas of seasonings, vegetables, and fruits. The softer the piece, the better it absorbs the taste of the marinade. Lightly carbonated, sour-milk drinks, fresh juices of many fruits, for example:

• yogurt;
• kefir;
• juice with kiwi pulp;
• mineral water;
• tomato sauce.

Lamb barbecue recipes

Numerous grilled meat recipes mainly differ in what marinade they use for lamb on barbecue. All these cooking methods have been carefully verified over the years, have many options and have received popular approval. If you want to surprise your guests with the spicy taste of the dish, marinate a piece of fatty lamb with barberry, tkemali sauce and dill. For those who do not like overly soft meat, a marinade based on dry white wine or apple cider vinegar with sugar is perfect. Calorie content is indicated per 100 g of the finished dish.

Classic recipe

• Time: 3 hours.
• Servings: 5 persons.
• Calorie content of the dish: 220 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

The classic version of the kebab from a soft cut of a sheep can be found everywhere. It is considered the easiest to prepare, and its photo can be found in almost any restaurant menu. Instructions on how to cook meat according to a classic recipe may vary depending on the region, but the general rules and ingredients remain the same. This dish is suitable for people with completely different preferences in the degree of meat roasting and will not leave anyone indifferent.

Ingredients:

• cut with lamb fat - 1 kg;
• onions - 500 g;
• vegetable oil - 50 g;
• salt, pepper - 1 tbsp. l.;
• dry white wine - 0.2 l.

Cooking method:

1. Cut the pulp into cubes of 50-70 g, chop the onion into strips.
2. Mix thoroughly, squeeze the juice out of it.
3. Put lamb on top, pour wine, oil, pour seasonings, stir everything. Let it brew for 1 hour.
4. Thread meat onto skewers, grill over medium charcoal, turning every 20 minutes, until tender.

With vinegar

• Time: 2-3 hours.
• Servings: 5 persons.
• Calorie content of the dish: 170 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

Before you marinate lamb on a barbecue with vinegar, find out if all guests will like tough meat. Yes, that's right, vinegar also softens the meat, opening it up for the main flavor of the marinade, but keep in mind that as the kebab is grilled, it can become tougher than you might expect. This recipe has become widespread due to the ease of execution, variability, and the maximum speed of preparing the dish. To make the taste more interesting, rich, try adding red ground pepper and fresh tomato pulp to the marinade in addition to standard products.

Ingredients:

• sheep meat - 1 kg;
• onion - 300 g;
• table vinegar, 9% - 0.1 l;
• salt, pepper - 1 tbsp. l.

Cooking method:

1. Cut the lamb pulp into cubes of 50-70 g, chop the onion into rings or half rings.
2. Stir the onion with salt, pepper, set aside so that the juice appears, then add the lamb, mix.
3. Pour in the vinegar, let it brew for 1 hour.
4. Grill over medium charcoal until cooked through.

in dry wine

• Time: 5-6 hours.
• Servings: 5 persons.
• Calorie content of the dish: 110 kcal.
• Destination: for lunch.
• Cuisine: Caucasian.
• Difficulty: medium.

Among professional chefs, it is believed that any meat can be made tastier if fried, stewed, marinated with white or red wine. It gives the dish a pleasant sourness, softens the pulp during pickling, gives its own rich taste. Lamb shish kebab, soaked with a mixture of spices, smell, taste of quality wine, is considered the most correct.

Ingredients:

• a piece of the hind leg of a lamb - 1 kg;
• dry white wine - 0.3 l;
• red onion - 250 g;
• black pepper - 5 peas
• red pepper - 1 tbsp. l.;
• parsley greens - 30 g.

Cooking method:

1. Cut the pulp into cubes 5x5 cm, chop one half of the onion into rings, finely chop the other along with parsley.
2. Mix the meat with wine, chopped onions, peppers, salt, leave to marinate for 4 hours.
3. Thread lamb flesh onto skewers, interspersing it with onion rings. Fry over a small amount of coals until cooked.

With pomegranate juice

• Time: 2 days.
• Servings: 5 persons.
• Calorie content of the dish: 160 kcal.
• Destination: for lunch.
• Cuisine: Azerbaijani.
• Difficulty: medium.

You can often find photos of barbecue in pomegranate marinade on the Internet. This dish catches the eye with its reddish hue, it is juicy, looks attractive when the pieces are strung on a skewer. The process of making such a dish is more complicated than other meat dishes on the grill: it takes much more time. To pleasantly surprise and delight your guests with the most delicate pomegranate lamb pulp, learn how to cook such a barbecue.

Ingredients:

• lamb tenderloin - 1 kg;
• pomegranate juice - 1.5 l;
• onion - 200 g;
• suneli hops - 1 tsp;
• salt, pepper - 1 tbsp. l.

Cooking method

1. Cut the lamb pulp into portions of 50-70 g, chop the onion.
2. Pour pomegranate juice into a container, put lamb, spices, onions. Place in refrigerator for 24-30 hours.
3. Add salt, pepper to the marinade, wait another 2 hours.
4. Thread the pieces onto skewers, fry over plenty of charcoal until tender.

With kefir

• Time: 4-5 hours.
• Servings: 5 persons.
• Calorie content of the dish: 150 kcal.
• Destination: for lunch.
• Cuisine: Georgian.
• Difficulty: easy.

Caucasian shish kebab should be marinated in fermented milk products, for example, in kefir. An important part is the presentation of the dish: the meat can be served with baked eggplant, red wine, whole cherry tomatoes, so that even in the photo it looks extremely appetizing. The most important element of its production is the correct kefir or ayran marinade, which sets the tone for the whole dish. Due to it, the pulp is tender, melting in the mouth, without a trace giving the guest its taste.

Ingredients:

• lamb pulp - 1 kg;
• kefir 3-5% - 0.5 l;
• dill greens - 40 g;
• onion - 300 g;
• ground coriander - 1 tbsp. l.;
• salt, pepper - 1 tbsp. l.

Cooking method:

1. Cut the lamb pulp into portions of 50-70 g, chop the onion.
2. Pour kefir into a container, lay out pieces of barbecue, add onion, spices, salt and pepper. Let marinate for 3-4 hours.
3. Thread the pieces onto skewers, fry over coals until tender.

With mineral water

• Time: 6-7 hours.
• Servings: 5 persons.
• Calorie content of the dish: 130 kcal.
• Destination: for lunch.
• Cuisine: Georgian.
• Difficulty: easy.

Mineral water, famous for its beneficial properties, can also be useful during the manufacture of barbecue. In carbonated form, it does an excellent job of softening the lamb pulp, does not interrupt its taste, allowing you to enjoy the natural aroma of lamb well roasted on coals. It is customary to serve such a barbecue with spicy sauce, ketchup, garlic sour cream or mayonnaise, so the lonely taste of meat should be supplemented with something.

Ingredients:

• a piece from the hind leg of a lamb - 1 kg;
• carbonated mineral water - 1 l;
• onions - 400 g;
• fresh ginger - 40 g;
• salt - 1 tbsp. l.

Cooking method:

1. Cut the meat into pieces of 50-70 g.
2. Finely chop the onion, mix with salt so that it gives juice.
3. Pour mineral water into a container, crumble ginger into it, add onion, pieces of lamb. Let it brew for 5-6 hours.
4. Thread onto skewers and grill until tender over plenty of charcoal for 25-30 minutes to brown.

In the oven

• Time: 6-7 hours.
• Servings: 5 persons.
• Calorie content of the dish: 350 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty: medium.

Not quite a standard meat recipe is suitable for those who do not have the opportunity to go out into the countryside, buy their own barbecue, or simply do not like the smell of smoke. Many may call barbecue cooked in the oven wrong, but it can also be made extremely tasty, albeit without smoke. The whole secret is a long infusion in a thick fragrant marinade, which will give the lamb a piquancy. This won't outshine the smell of charcoal-grilled lamb, but it can be an acceptable substitute.

Ingredients:

• lamb tenderloin - 1 kg;
• tomato sauce - 200 g;
• onions - 400 g;
• garlic - 8 cloves;
• fresh basil - 30 g;
• dried oregano - 1 tbsp. l.;
• salt, pepper - 1 tbsp. l.

Cooking method:

1. Cut the tenderloin into portions of 50-70 g, beat off a little.
2. Chop the onion into rings, mix with salt so that it gives juice.
3. Add the onion, chopped garlic cloves, oregano, chopped basil, salt and pepper to the tomato sauce. Mix, lay out pieces of tenderloin. Let it brew in the refrigerator for 4-5 hours.
4. Thread the tenderloin pieces onto skewers and place on a greased baking sheet. Put in the oven, bake until cooked at a temperature of 170 degrees.

From lamb leg

• Time: 1-2 hours.
• Servings: 5 persons.
• Calorie content of the dish: 210 kcal.
• Destination: for lunch.
• Cuisine: Azerbaijani.
• Difficulty: easy.

The pulp of the hind leg of lamb is traditionally considered one of the best pieces for barbecue due to its juiciness, the presence of a small but sufficient amount of fat, and unique taste. This piece is marinated in a thick marinade, which has a pronounced taste, smell, which will allow the meat to open up. To delight your guests even more, serve the kebab with a spicy tomato sauce, perfect for this dish. Spices are not needed here.

Ingredients:

• a piece from the hind leg of a ram - 1 kg;
• garlic ketchup - 100 g;
• tomato sauce - 300 g;
• red onion - 300 g;
• salt - 1 tbsp. l.

Cooking method:

1. Cut the meat from the lamb leg into portions.
2. Chop the onion, add it to the container with ketchup, tomato sauce. Lay out the lamb. Marinate 1 hour.
3. Grill over coals until cooked through.

On the bone

• Time: 2-3 hours.
• Servings: 12 persons.
• Calorie content of the dish: 180 kcal.
• Destination: for lunch.
• Cuisine: Georgian.
• Difficulty: easy.

It is known that meat with bones is excellent for cooking a thick broth that has a rich taste and aroma. The same is true for barbecue: it turns out tender, has a pronounced smell of roasted lamb, and the right marinade helps the taste to open up even more. The main thing is not to overdry the loin - it is customary to fry it using not skewers, but a grill grate. The dish will turn out tender, juicy.

Ingredients:

• lamb loin - 1 kg;
• onion - 200 g;
• rosemary - 5 branches;
• zira - 1 tsp;
• coriander -1 tsp;
• salt, pepper - 1 tbsp. l.

Cooking method:

1. Cut the loin between the ribs.
2. Finely chop the onion, grind the coriander together with pepper, salt, cumin. Add loin. Marinate 2 hours.
3. Grill lamb over medium charcoal using a grill rack until cooked through.

From lamb meat

• Time: 2-3 hours.
• Servings: 12 persons.
• Calorie content of the dish: 220 kcal.
• Destination: for lunch.
• Cuisine: Georgian.
• Difficulty: medium.

Rack of lamb is not in vain served in restaurants for a lot of money. The pulp of a young lamb is tender, has its own unique flavor, aroma, which cannot be interrupted by a too odorous marinade. It is also important not to overcook it: the structure of the fibers here is fragile, it breaks up on its own, due to which the kebab should turn out to be very soft, melting in your mouth. Serve it with greens and lavash.

Ingredients:

• rack of lamb - 1 kg;
• ground chili - 0.5 tsp;
• smoked paprika - 2 tsp;
• coriander - 1 tsp;
• olive oil - 6 tsp

Cooking method:

1. Divide the caret between the ribs.
2. Grind spices, stir with olive oil.
3. Arrange the ribs in bags for vacuuming, evenly distribute the mixture of oil and spices between them. Seal the packages, let the contents brew for 2 hours.
4. Slowly fry the caret over a small amount of coals until cooked.

Karski

• Time: 8-9 hours.
• Servings: 7 persons.
• Calorie content of the dish: 110 kcal.
• Destination: for lunch.
• Cuisine: Georgian.
• Difficulty: medium.

Traditional Caucasian Karski meat is a work of art, whose recipe has been measured by generations of chefs. The cardinal difference from other recipes is the use of a special adrenal part of the lamb loin, which has a special taste and smell. In the same dish, the most delicate lamb kidneys are used, giving additional piquancy, bitterness.

Ingredients:

• adrenal pulp loin - 1 kg;
• lamb kidneys - 4 pcs;
• onions - 200 g;
• fresh tomatoes - 200 g;
• green onions - 1 bunch;
• basil - 10 g;
• vodka - 0.1 l;
• kefir - 0.3 l;
• lemon juice - 10 g.

Cooking method:

1. Cut the loin into 4 equal parts, cut the pieces.
2. Onion cut into half rings, green - chop. Mix them in a container, add salt.
3. Pour vodka, kefir into the onion mixture, put the loin.
4. Soak the kidneys for 2 hours to remove bitterness. Change the water after 1 hour 3 times. Add lemon juice for the last time.
5. Add the kidneys to the main part of the loin. Marinate 2 hours.
6. Cook the kebab over a large amount of coals for 25-30 minutes.

Video

barbecue marinade recipes

The recipe for lamb skewers is not complete without preparing a marinade. How to make the most delicious barbecue marinade so that the meat is soft and tasty?

20 minutes

230 kcal

5/5 (1)

Lamb is a classic option for barbecue. It is from lamb that you can cook traditional. Of course, for this you need to know how to properly marinate meat and some other useful details.

Why you need a good marinade

Lamb has a very specific smell, in particular, when it comes to more or less adult lambs that are more than a year old. For that to make meat more palatable and fragrant, a quality marinade is useful.

In addition, a special mixture will help a little tenderize lamb which is often harsh.

It should be noted here - when preparing lamb skewers, you need to focus on the quality of the meat, and not try to level the shortcomings of lamb with a good marinade. Accordingly, you should choose not overly mature lamb and pieces (for example, tenderloin) that are softest and most suitable for barbecue.

A quality marinade only complements and reveals the taste. This part of the recipe allows you to learn how to enjoy the classic kebab to the fullest.

How to cook lamb skewers - a classic recipe

Good young lamb meat practically does not require pickling, only enough good salting of the pieces. Lamb likes salt, and if tender meat is salted with high quality, then the taste will turn out great.

For high-quality meat, you need a minimum of additives, because it is better that the taste comes from the smoke and meat juices that will sizzle on the grill. If you want to make an elementary lamb marinade, carefully salt each piece, add ground coriander and cumin. Leave the pieces at room temperature for about 40 minutes and then you can cook.

Marinade for tenderizing meat

Sometimes you can take not the softest lamb and with a powerful smell, then in the marinade you need use acidic foods, which soften the meat and slightly remove odors. However, be careful not to overdo it with sour ingredients, as if you add too much, the meat can harden rather than soften.

So, for this marinade (in proportion to a kilogram of meat) you will need:

Ingredients

The meat prepared in this way is left in some loosely closed container for a day. Additionally, you can put some weighting on the meat so that the pieces marinate better.

Marinade for lamb kebab with kiwi - recipe

This recipe includes many original ingredients. For example, such a marinade exotic as kiwi is used here. Moreover, each component is not a whim, but serves a specific purpose, for example, the one indicated earlier kiwi is used to soften lamb with tannins in the composition.

For cooking you will need:

• highly carbonated mineral water - 200 ml;
• half a kiwi;
• a bunch of cilantro;
• clove of garlic;

• a third of a lemon;
• small tomato;
• onion bulb;
• vegetable oil - 150 ml.

1. Onions and kiwis need to be mashed.
2. The remaining components are cut into arbitrary pieces.
3. Lemon and tomato knead a little.
4. The marinade is mixed in vegetable oil and water, this amount is enough for 500-700 grams of lamb, the marinating time is about three hours.

try marinate lamb at room temperature, or if you clean the meat in the cold, then before frying on the grill, leave it to warm up a little in the room. After all, if you start frying cold meat, then increase the cooking time. Accordingly, more juice will flow onto the coals, and for a delicious barbecue, it is better to keep more juices in the meat itself.

By the way, for this, immediately after you have placed the skewers over the coals, work with a fan. Then you can heat up the coals, the heat of which will create a crust on the lamb. As a result, the juice will remain inside the meat.

What to serve lamb skewers with

Regarding serving, you need to highlight a few basic rules. In general, these rules are easy to implement and at the same time bring significant benefits:

• lay out on the greens: put pieces of meat directly on the greens, that is, on lettuce leaves or bunches of non-leafy greens, because this way you soak these foods with juices and fats and eating fats in this combination is much more useful than separately;
• eat barbecue with vegetables: alone is not the most dietary dish, but if you balance such a plentiful meal with fiber from vegetables, you will benefit;
• add bow: onion is the best addition to such a kebab, take a red onion or shallot and cut into thin half rings, which you just need to sprinkle on pieces of meat, onion improves appetite and complements the taste of lamb kebab.

Perhaps nothing else regarding serving barbecue should not be advised. These simple rules are enough to decorate the dish beautifully.

In contact with

Fans of this meat will say with great confidence that the real kebab is only the one that is made exclusively from lamb. And of course, no matter how surprising it may be, they will be right, because initially it was prepared only from this very meat. It is also called authentic, i.e. authentic and original version of the dish.

Few people know how to cook this dish properly. Since most people make such a pork dish, or. And this, I would say "in vain". After all, lamb skewers, in the marinade of which completely different ingredients are included, as well as in, it turns out to be very fragrant, tender, tasty and very juicy. Try it and you will see for yourself.

In today's article, I will tell you how to prepare the most delicious marinades for lamb skewers so that the meat is soft enough.

Ingredients:

• Lamb - 1 kg
• onion - 5 pcs
• vinegar 9% - 2 tablespoons
• olive oil - 2 tbsp. l
• mint - 2 sprigs
• parsley small bunch - 1 pc.
• spices, salt and pepper - to taste.

Cooking method:

We cut the selected meat into pieces suitable for cooking barbecue, remove all the film and tendons. Rinse in running water and place in a deep bowl. Add your favorite spices, salt, pepper, vinegar and olive oil. We mix everything.

Now we clean the onion and cut it into rings. Wash greens and tear into small pieces. We add all this to the meat and mix thoroughly with our hands, so much so that all the ingredients give juice. Then we cover the bowl with a lid and put it in the refrigerator, in my case at night.

Delicious marinade with kiwi and lemon

Ingredients:

• Lamb - 600 gr
• kiwi - 1/2 piece
• cilantro - 1 bunch
• onion - 1 pc.
• lemon - 1/3 piece
• garlic - 1 clove
• tomato - 1 pc.
• vegetable oil - 50 gr
• highly carbonated mineral water - 200 ml

Cooking method:

The first thing we need in this recipe is to cut the pre-washed lamb meat into medium pieces.

We clean the onion and cut it into pieces together with the tomato and pass it through a meat grinder.

Finely chop garlic and cilantro.

Now we shift all these ingredients into a large bowl, squeeze the lemon juice there, then cut it into small pieces and add, salt, pepper to taste, pour mineral water and mix thoroughly with your hands.

In order for the meat to marinate faster, we peel the kiwi and squeeze it into the total mass, pour in vegetable oil. Stir, cover with cling film, put in the refrigerator and leave the skewers there for 4-5 hours.

Delicious marinade for lamb on kefir - a simple recipe with a photo

Ingredients:

• Lamb - 2 kg
• kefir - 250 ml
• onion - 5-7 pcs
• garlic - 2-3 cloves
• seasoning for barbecue - to taste
• thyme - 1 teaspoon
• salt and black ground pepper - to taste.

Cooking method:

Wash the meat well in running water, then cut into medium pieces.

We shift the chopped lamb into a deep saucepan, add thyme, salt, pepper to it to taste and pour in the onion juice prepared by us, and garlic. Mix thoroughly with your hands.

It remains only to add kefir, mix again, cover with a lid and leave to marinate for about 10-12 hours in a cool place.

The fastest marinade for lamb with tomato

Ingredients:

• Lamb loin - 1 kg
• tomato juice - 1 large glass
• onion - 4 pcs
• garlic - 4-5 cloves
• cilantro - 1/2 bunch
• 1/2 red chili pepper
• lemon - 50 gr
• vegetable oil - 50 ml
• sweet paprika, turmeric, ground coriander, ground cumin - to taste
• salt and black ground pepper - to taste.

Cooking method:

Peel the onion, cut into half rings and put in a deep bowl. There we also add garlic chopped into thin slices and chopped red chili pepper rings. Wash cilantro and cut into pieces.

And we crush with our hands all the contents in the cup so that our consistency gives juice. Pour salt, ground black pepper, paprika, turmeric, ground coriander, cumin, then pour in vegetable oil and tomato juice.

It remains only to add pieces of lamb, mix thoroughly, cover with cling film and put in a cool place for two hours.

Then the meat is ready.

How to cook lamb on the grill

Ingredients:

• Lamb leg - 1 pc.
• natural yogurt - 450 gr
• bunch of mint - 1 pc.
• zira - 1 teaspoon
• salt and black ground pepper - to taste.

Ingredients:

We cut out all the pulp from the lamb leg, wash it and cut it into medium pieces.

We warm up the zira seeds well in a pan so that everything around them smells of them.

Wash the mint and chop. Zira must be ground in a mortar.

We put the lamb in a plastic bag, put the zira and chopped mint in the same place, and pour in the yogurt. We tie the bag, shake it and put it in the refrigerator for a day.

In a day, we fry the lamb on the grill, without a bone, the leg will fry quite quickly and therefore it is not necessary to cook it over high heat.

Cut the finished meat into small pieces and serve with your favorite sauce, vegetables or some other side dish.

Eat for health!

How to cook lamb in the oven

Ingredients:

• Lamb leg - 2.5 kg
• garlic - 4 cloves
• crushed rosemary - 1 tablespoon
• salt and pepper - to taste.

Cooking method:

We take the meat, wash it, dry it with a paper towel and sprinkle with salt, pepper, finely chopped garlic and rosemary, press down a little with our hands.

Turn over and do the same on the other side.

We place in a preheated oven to 180 degrees and bake for 1-1.5 hours.

After cooking, take the meat out of the oven, let it stand for 10-15 minutes, cut into pieces and serve.

Delicious kebab in a cauldron from Stalik (video)

To cook a tender and tasty kebab, the most important thing is to choose the right meat and fry it the same way.

Bon appetit!!!