How to make lamb skewers. Traditional marinade of the peoples of the Caucasus and Asia

According to the recipe, shish kebab is pieces of any meat, poultry or fish fried on charcoal, frying pan or grill on skewers or skewers, pre-marinated for several hours. The secrets of the marinade, which allows you to preserve and enhance the taste of meat, give it an additional aroma of spices and herbs, each housewife can have her own. For lamb, you can use several recipes.

Lamb shish kebab: how to marinate meat

How to choose lamb for barbecue

No matter how wonderful and tasty the marinade is, the barbecue will not turn out delicious if you choose the wrong meat for it. For quick roasting on charcoal, only lamb meat is suitable, the age of which does not exceed 1 year - in appearance, such meat has a light red color. As a rule, young lamb is devoid of a specific smell, because of which many do not like this meat. For a barbecue, a lamb leg or front shoulder is suitable for you, you can also fry entrecote on the bone.

Easy quick marinade

If you bought fresh young lamb meat, it makes no sense to be especially smart with the marinade, long soaking can also be excluded. To cook a great barbecue, just cut the meat into pieces, pepper, add a little salt and mix it with onions.

To do this, several onions need to be cut into half rings, sprinkled with salt and rolled several times with an ordinary rolling pin for dough so that juice stands out from them. In this onion, the meat should stand for a couple of hours at room temperature, after which it can be fried on coals.

Marinade with tomatoes and barberry

When you need to marinate lamb for a festive table, you can use a more complex recipe, which will require the following ingredients:

• lamb cut into pieces - 1 kg
• onion - 5-6 pcs.
• spicy tkemali sauce - ½ cup
• tomatoes - 4 pieces of medium size
• dried barberry - 1 tbsp.
• rendered fat tail fat - 50 g
• ground zira - 1 tsp
• ground black pepper
• chopped fresh herbs - cilantro, dill

Peel the onion, cut into half rings, remember it well with your hands. Hold the tomatoes for a few seconds in boiling water, remove the skin from them and finely chop. Sprinkle the meat cut into pieces with onions and tomatoes, pour over the tkemali sauce, melted tail fat, pour in salt, pepper, spices and chopped herbs. Mix everything so that each piece of meat is covered with marinade and saturated with its flavors. Soak it for 2-3 hours, leaving it to stand at room temperature.

Lamb for barbecue does not need to be cut very finely: the meat will be dry and tasteless. The pieces should be about 4 cm.

As I already wrote in the first recipe about, this is probably the most delicious kebab, of all kebabs, especially if it is cooked correctly. Some say that you need to take meat only on the ribs, others say only the pulp.

In the last article, I showed a recipe for lamb ham. In this article, we will look at a couple of kebabs from other parts of the lamb, but also very tasty.

Lamb skewers, the most delicious marinade to keep the meat soft. Step by step recipes + 2 videos

Watch the third video recipe. It's an interesting barbecue marinade. And in the first recipe, a very tasty barbecue and a simple, quick marinade.

Menu:

1. Lamb loin skewers on the grill

Ingredients:

• Loin of lamb - 2 pcs. 8 pcs.
• Lemon - 1 pc.
• Onion - 1/2 head
• Garlic - 4 cloves
• Rosemary - 2 sprigs
• Mint - 2-3 sprigs
• Thyme - a small bunch
• Oregano - 2 tsp
• Olive oil (or any vegetable oil) - 3-4 tbsp.
• Salt pepper
• Sugar - 1 tsp

Cooking:

Lamb, including lamb (although not so much) has a specific taste. Not everyone likes this taste. In order for everyone to eat your lamb loin skewers with pleasure, it must be marinated.

Marinated in many ways, each has its own marinade. We will marinate with a fairly simple, quick, but giving meat its aroma and taste, marinade. Thyme and rosemary go great with lamb meat. This meat goes well with citrus flavors. Mint is very good.

1. Remove the zest from a whole lemon on a fine grater. The zest is the top yellow part of a lemon. There is a white part under it; you don’t need to remove it, it will add bitterness. Half of the zest is immediately sent to a deep marinade cup.

2. Peel the leaves from two sprigs of rosemary and chop them finely.

3. Add rosemary to the marinade bowl.

4. Finely chop a bunch of thyme.

5. Very finely chop the onion. Also finely chop the garlic.

6. Remove the mint leaves from the branches and chop finely too.

7. We send all this to a marinade cup.

Of course, everything that we put for the marinade can be taken dry. But you yourself understand that fresh, there is fresh, and now the stores have it all.

8. Squeeze half a lemon into a cup. You don't have to choose bones. We'll shake it all off anyway.

9. Fill our marinade with a couple of tablespoons of olive oil. You can take any vegetable oil. Sprinkle with salt.

10. Mix everything, at the same time squeezing the mass in your hand so that it gives juice.

11. Add oregano, mix.

Let's start cooking meat

12. Cut the meat into pieces along the ribs. Such pieces are called portion cutlets. Of course, it's a bit strange for us. But that's what they're called.

13. Put the meat in a cup with marinade and mix thoroughly. We try to have a marinade on every piece.

Cooking Sauce

14. Squeeze the second half of the lemon into the cup, the lamb loves sourness. Add olive oil, add a little oregano, you don't need much. we have enough of it in the marinade. Pour a teaspoon of sugar, a pinch of mint, a pinch of rosemary and the remaining lemon zest.

15. Our sauce is ready. We set aside. Then we will water them with ready-made kebabs.

We fry kebabs

16. Our meat has already marinated. The lamb marinates very quickly. 15-20 minutes is enough. Let's go fry.

17. Before putting the meat on it, it is advisable to sprinkle or wipe the grate with a little vegetable oil and wait until it burns out so that the meat does not stick much later.

18. Shake off all the pieces of marinade from the meat with your hand so that they do not burn and put the already clean meat on the grate.

19. We begin to fry the meat. Please note that the loin is fried very quickly. If you want the meat to be completely fried, then keep it on fire for 3 minutes on each side.

20. 3 minutes have passed, turn over to the other side.

21. Fried on the second side, put a new batch on the grill, and remove the finished kebabs. In total, they were fried for about 6 minutes on both sides.

22. We keep the second batch smaller so that it is pink inside, as some people like.

23. Pour the prepared kebabs with the previously prepared sauce.

24. Cut and compare two pieces. One was fried for 3 minutes, it is almost completely fried. Well, maybe a little pinkish. The second piece, which we fried for 1.5-2 minutes, is red inside, but very juicy.

25. It is best to hold the meat for about 2.5 minutes on each side. It will be the most. Check the kebab by cutting with a knife. The coals must be well heated.

Well, our delicious barbecue is ready. The aroma is amazing. The taste is exceptional.

Get to the table before it gets cold.

Bon appetit!

1. Lamb shish kebab with fat tail fat

Ingredients:

• Lamb (hind leg pulp) - 1 kg.
• Fat tail fat - 100-150 g.
• Zira - 1 tsp
• Coriander - 2 tsp
• Black peppercorns - 0.5 - 1 tsp
• Onion - 1 head
• Salt - 2-3 tsp
• Sumac - see below what it is

Cooking:

1. Grind the zira, wrapping it in a towel, on top with a hammer. Unfortunately, we did not have a mortar. Yes, it's not that important. Grind coriander and peppercorns in the same way. Pour everything into a small bowl, add salt and mix.

2. Cut the meat into pieces of 50-70 grams, cut off the veins, excess fat. Sprinkle the meat with our ground mixture. For this amount of meat, you need about 2-3 teaspoons of the mixture. That's all for now with meat. Let it marinate.

3. Cut the fat tail fat into thin slices. It can now be bought on the market from lamb sellers

Making onion salad for barbecue

4. Cut the onion thinly with a sharp knife. If the onion is sharp, rinse it with cold water. Sprinkle the onion with the same spices as the meat, add some salt. And most importantly, add ground sumac to the onion.

Sumac or sumac (from the Aramaic "Sumaqa" - red) is a burgundy-colored spice popular in the East with a sour, slightly astringent taste, without any pronounced aroma.

In Russia, unfortunately, while he is little known. However, onions, sprinkled with a sour drug of red color, are liked by many. After all, this is a great appetizer for barbecue, pilaf and grill.

Sumac can be found in spice shops. In many countries, meat is marinated with vinegar, lemon juice, and other acidic liquids. But in the Caucasus, sumac is the first spice that is remembered when you need to marinate meat for barbecue or barbecue. Sumac is especially good at ennobling lamb.

Anyway. Onion salad is ready, we work further.

5. We put the meat on skewers, alternating pieces of meat with pieces of tail fat. Fatty pieces of meat come across, lard can be put on through two pieces.

6. We got 5 skewers with barbecue.

7. Sprinkle a little flour on top of the kebab.

Let's start barbecue

8. We place the barbecue on the grill with hot coals.

9. Turn over after 4 minutes. It is necessary that at first the meat would be sealed in a strong heat, and then slowly come to a weaker one. Depending on the meat, it may be ready in 12-15 minutes. Be sure to check with a knife.

10. Meat can be served on a warmed dish or on pita bread. Lavash put on roasting meat and let warm up.

11. In the meantime, let's prepare a vegetable salad.

12. Our delicious barbecue is ready. Onion and vegetable salads are ready. Everything else is there. To the table.

Bon appetit!

Lamb is a specific meat, which is not always tasty, and sometimes has an unpleasant odor. However, if you choose the right carcass and a good marinade, you can get an amazing barbecue.
Recipe content:

Fans of this meat will surely say that a real barbecue is only one that is made exclusively from lamb. And not surprisingly, they will be right, since initially barbecue was prepared only from this type of meat. That is why lamb kebab is called authentic, i.e. original and authentic version of the dish. But, as for the preparation of many dishes, lamb also requires certain knowledge and subtleties.

How to choose meat for barbecue

Whatever you make a wonderful marinade, but the kebab will be delicious only when the meat is chosen correctly.

• Never buy frozen lamb, as there is a big risk that the meat will not taste good. It is easy to check this - press on a piece. If the resulting recess fills with blood, then the meat is frozen. In fresh meat, the hole will not appear and will not be filled with blood.
• If you still purchased frozen meat, then defrost it at room temperature and immediately start cooking.
• For barbecue, it is desirable to give preference to loin, leg or shoulder blade.
• When buying meat, inspect it well so that there is no puddle of water under it, and above it - bloody smudges and traces of snow.
• For barbecue, the best meat is young lamb. It has a soft texture and does not have an unpleasant odor. This meat is light in color with white fat. The meat of an old animal is bright red in color with yellow fatty layers, and after a long heat treatment it remains tough.
• The layer of fat should be uniform. This says that the animal was well fed, and accordingly the meat will be tasty.
• Smell a piece. The smell should not be sharp, neutral with a slight sweetish aftertaste. If you experience discomfort, then refuse to buy, this product is not fresh.

How to cook lamb skewers

Lamb is perhaps the only meat that does not require rinsing under water. It is simply wiped off with a paper towel. Meat processing consists only in the removal of non-edible parts - tendons and films. After, it is cut into medium pieces so that they fit in the palm of your hand. Usually their size is 5x5 cm. Too large pieces will not bake well, and small ones will be dry.

For barbecue, it is advisable to use coals from cherry, birch or linden firewood. You can buy ready-made coals or burn them yourself in a fire. But whatever the coals are, do not forget to heat them completely so that they burn evenly over the entire surface with a reddish heat and only a little flash of a thin layer of white ash. Never start cooking a barbecue if the flames are not extinguished. And if a flame breaks out, then put it out by sprinkling a little water, wine or marinade.

Turn the skewers regularly while roasting. This will allow the lamb to fry evenly, give an appetizing crust and not burn. If the meat in some places began to burn or dried out, then grease them with marinade or sauce. Lamb is not cooked for a very long time, because. may become dry and have a rubbery taste. On the grill, no more than 5-10 minutes is enough, for medium roasting - 15-20 minutes. Lamb freezes when it reaches t40 ° C, so it is advisable to use it immediately.

Delicious lamb skewers marinade

To make the meat juicy and soft, it must be marinated: a fresh young piece - for 1-3 hours, an old one - 10-12. The easiest foods to pickle are: olive oil, lemon and lime juice, yogurt, vinegar, mustard, soy sauce, garlic, rosemary, mint, cumin, cardamom, oregano, chili, thyme. Meat turns out delicious after daily pickling in vegetables: celery root, onions, garlic, carrots and allspice peas.

In general, the marinade should be such that the lamb turns out tender with an unusual taste and harmonizes with seasonings and spices. We offer the perfect recipe. marinade for real Caucasian lamb shish kebab.

• Calorie content per 100 g - 134 kcal.
• Servings - 2
• Cooking time - 20 minutes to prepare the marinade, 3-4 hours to marinate the meat

Ingredients:

• Tomatoes - 0.5 kg (per 1 kg of meat)
• Bulb - 0.5 kg
• Garlic - 1 head
• Seasonings - 1-2 tsp
• Salt - to taste

Step by step preparation:

1. Peel the onion and garlic. Wash the tomato.

Wipe the meat with a napkin and cut into pieces.

In a deep bowl, combine vegetables and mix. Add meat with spices.

Leave the lamb to marinate for 3-4 hours. If you want the kebab to marinate faster, then stir it every 10 minutes.

The marinade can be made in a variety of ways, but you should not experiment with it for lamb meat on your own. Not all seasonings and spices are in harmony with this variety, and it is difficult to find the ideal proportion. And overdoing it with spices, you can emphasize the unfavorable sides of the barbecue. Therefore, we offer another proven option marinade for lamb with Abkhaz flavor.

Ingredients:

• Lamb - 1 kg
• Red dry wine - 250 ml
• Adjika - 4 tablespoons
• Bulb - 4 pcs.
• Garlic - 3 cloves
• Salt - to taste
• Black ground pepper - to taste
• Spices - to taste

Step by step preparation:

1. Mix wine with adjika.
2. Peel the onion and garlic, finely chop and combine with salt and selected spices.
3. Combine the wine-and-azhy mixture and the garlic-onion mass.
4. Cut the meat into slices, pour over the marinade and leave for 5 hours.
5. Thread lamb pieces tightly on a skewer and cook on hot coals for about half an hour.

How to marinate lamb skewers

One way or another, let's not forget that the preparation of the marinade is the most important preparatory process. It is from how it is cooked that the final taste, softness, juiciness and aroma of the kebab will largely depend. Therefore, we will not take risks, but, as with the previous recipes, we offer a variant of the national lamb marinade with Turkish roots.

Ingredients:

• Lamb - 1 kg
• Red dry wine - 250 ml
• Tomatoes - 300 g
• Garlic - 2 cloves
• Bulb - 1 pc.
• Salt - to taste
• Black ground pepper - to taste
• Spices - to taste

Step by step preparation:

1. Wash the tomatoes. Peel the onion and garlic. Twist the products in a meat grinder.
2. Pour wine into the vegetable mass, add spices and mix.
3. Cut the meat into pieces and season with the prepared sauce. Leave it to marinate for 6-7 hours.
4. Salt the kebab, mix, put on a skewer and fry on hot coals, periodically turning over for about 30-40 minutes.

Lamb kebab marinade is the most delicious

cannot be bypassed and real Georgian lamb kebab. The marinade of this national cuisine is prepared quite simply. We will give the main ingredients for it below, and with spices, as always, you can show culinary imagination. For example, Georgian culinary specialists prefer: suneli hops, cilantro, savory, marjoram, coriander, basil, saffron.

Ingredients:

• Lamb - 2 kg
• Onion - 500 g
• Grape vinegar - 2 tbsp.
• Lemon - 1 pc.
• Salt - to taste
• Black ground pepper - to taste
• Spices - to taste

Step by step preparation:

1. Peel the onion and cut into half rings. Cut lamb into equal pieces. Combine the products in a deep bowl.
2. Wash the lemon and squeeze out the juice. Combine it with grape vinegar, mix and pour over the meat.
   

Ingredients: lamb, onion, pepper, soy sauce, wine, coffee, tea, wine, apple, wine

Lamb is considered one of the least common types of meat in the production and sale, which significantly affects the volume of its consumption by the population. In addition to this, due to widespread rumors about the presence of a specific aroma and unpleasant taste in cooked lamb meat, residents, even in the presence of lamb, increasingly prefer the more familiar types of meat - poultry, beef and pork.

Eating lamb is definitely worth it, especially for the elderly and children, - representatives of the Caucasian and Asian peoples, who traditionally eat lamb skewers and other dishes from this meat (and are famous for their longevity), and even doctors speak about this. And a delicious barbecue marinade, prepared according to the traditions of the aforementioned peoples or simply taking into account the characteristics of lamb, can forever fall in love with even the most sophisticated gourmets.

How to choose the right lamb for barbecue

In order for lamb skewers to be a success, priority should be given to the quality of the meat used. The ham, loin and upper shoulder of young lambs (they should be no more than 1 year old) are perfect - their light red soft meat has absolutely no unpleasant smell, streaks and fatty layers.

The ideal option for barbecue is milk lamb meat, whose age does not exceed 2 months, but you will be able to treat yourself to such an exquisite delicacy only in spring. It is important to remember that the younger the lamb, sheep and lamb were, the more tender and tastier the barbecue from their meat will be.

It is not recommended to marinate the fresh meat of a freshly slaughtered lamb, lamb or sheep - in order to avoid the rigidity of the kebab, it is worth giving the meat the opportunity to lie down a bit (so that the muscles of the slaughtered animal relax).

In the case of buying lamb in a store, where in most cases it is impossible to find out the real age of the butchered carcass, you should already be guided by the color and smell of the meat, as well as by the degree of its freezing. The meat of an old sheep or an old ram has a dark red hue and a smell that will only intensify during frying (it is with this sign that meat is unsuitable for eating that people like to scare people).

Barbecue prepared from such meat is unlikely to be to your taste because of its dryness and stiffness. Yellow fat and large joints of the same color are also signs of old lamb.

Repeatedly frozen meat is not suitable for barbecue and will fit only for minced meat or soups. It will not be difficult to determine it - the recess formed as a result of pressing a finger on the meat will not disappear and may even fill with blood.
Having finally made sure that the lamb for the future barbecue was purchased in accordance with the indicated recommendations, you can finally start marinating it.

Preparing lamb for marinating

A marinade is a mixture of vegetable oils, aromatic spices and natural substances containing acids, used to give meat a tender texture and additional flavor, or to preserve it.

For lamb, along with beef and pork, saturated marinades are more suitable. Lamb skewers need to be kept in such marinades for an average of 1 to 12 hours, depending on the degree of stiffness of the meat and its old age. At the same time, it is better not to add a large amount of salt or acid to the marinade so that the barbecue does not turn out dry during frying.

Before marinating, lamb does not need to be washed in cold water - just wipe a piece of meat with a napkin or paper towel. After removing all the films, tendons and excess fat, the future kebab should be cut into triangles or cubes and placed in a glass or enamel dish with fat (fat) down - this way, when frying mutton kebab, the meat will become much more tender.

The specific smell of meat can be easily repelled by pre-soaking in vodka or adding cinnamon and pine nuts to the marinade.
A frozen piece of lamb requires prior defrosting at room temperature.

Marinade for lamb - recipes for tender and tasty shish kebab

Lamb is very fond of marinades, a significant part of which can be used as salad dressings or sauces for meat dishes.
The most famous and common types of marinades are:

• classical;
• with sea salt;
• traditional peoples of the Caucasus and Asia;
• lemon (lime can be used instead of lemon);
• mustard;
• wine (cognac);
• pomegranate;
• soy;
• beer;
• vegetable (including tomato);
• coffee;
• tea;
• marinade based on vinegar (including apple, wine, etc.);
• marinade based on mineral water;
• exotic (for example, from kiwi or avocado).

You can marinate lamb skewers in any of the following ways, focusing on your taste.
Sometimes the type of marinade can already be predetermined - for example, any barbecue recipe according to Caucasian traditions does not allow the use of vinegar and mayonnaise in the marinade (only lemon juice, salt, spices and onions).

Classic marinade

The classic marinade recipe is one of the easiest. That is why it is most common on store shelves. For cooking, you will need coarsely chopped onions, peppercorns, vinegar and salt. The disadvantages of this pickling option are the unpleasant taste and smell of the finished kebab, which is caused by vinegar.

Sea salt marinade is very common. Any spices to taste are added to the lamb, and before frying the meat is sprinkled with sea salt. This will give the barbecue an unusual taste and pleasant aroma.

Traditional marinade of the peoples of the Caucasus and Asia

These marinades differ from all others in the presence of seasonings and spices that are unique to the cuisine of these peoples. Adding vinegar, mayonnaise is prohibited. The most popular types of herbs used are cilantro and marjoram. Vinegar is replaced with citrus juice, which also contains an "acidic" component.

mustard marinade

Marinade is made on the basis of mustard powder, vinegar, vegetable oil, salt. You can also use regular mustard diluted with water. French mustard is also suitable - unlike regular mustard, it is not as spicy. Sometimes mustard is replaced with peanut butter, which does not adversely affect the taste of the kebab.

Wine (cognac) marinade

The most delicious marinade of all presented, as the wine goes well with this type of meat. Lamb is poured with dry or semi-dry wine with the addition of oils, herbs and spices. It is possible to replace wine with cognac.

pomegranate marinade

Freshly squeezed pomegranate juice is required, packaged purchased in this case is not suitable due to the high sugar content. With the help of a mortar, herbs, salt, spices and spices (for example, paprika) are rubbed, after which the finished pieces of lamb are rubbed with the resulting powder. At the very end, pomegranate juice is added.

soy marinade

Ingredients: soy sauce, tarragon, peppercorns, sea (or regular) salt, Provence herbs. All components are pre-mixed and then added to the meat. You can add onions (including shallots) to taste.

beer marinade

Salt and spices are added to the meat, after which the lamb should lie down for 20-30 minutes. Next, light or dark beer is added (non-alcoholic is possible). Due to the beer, the meat acquires a delicate taste.

Vegetable (including tomato)

Ingredients: tomatoes, Bulgarian red or green peppers, chili peppers, pine nuts (to taste), a couple of tablespoons of olive oil, salt. All ingredients are passed in a blender until smooth and then mixed with meat. Garlic can also be added to the marinade if needed.

coffee marinade

Weak freshly brewed coffee cools to room temperature. Then salt, spices and herbs are added to the coffee. Everything is mixed and poured into the meat, after which it is left to marinate for 20-60 minutes.

tea marinade

Leaf black tea is brewed and cooled. Based on a liter of tea, 1 teaspoon of granulated sugar, 1 tablespoon of salt, spices and spices are added. The mixture should stand for 10-15 minutes, after which it can be added to the meat.

Vinegar-based marinade (including apple, wine, etc.)

At its core, it is similar to a traditional marinade, to which you can add any other type of vinegar. The most original version of the marinade is based on apple cider vinegar, which gives the meat sourness. If you want a sweetish barbecue flavor, you can add cherry vinegar. Be sure to add vegetable oil.

Marinade based on mineral water

Any mineral non-medicinal water is enriched with a mixture of seasonings, herbs and spices. Simple onions or shallots are added to taste. The meat is infused in this marinade for 1-2 hours.

Exotic (like kiwi or avocado)

For 1 kg of lamb, 200 g of peeled kiwi or avocado is taken, which are rubbed through a sieve or in a blender. In the resulting puree 2 tablespoons of olive oil, spices and salt. In no case should onions be added to this marinade - it is better to cook it separately as a side dish along with olive or vegetable oil, salt and spices.

Marinade for lamb skewers can have a very different and sometimes unusual composition, dictated by taste preferences and the desired result from frying the meat marinated in it. Grilled vegetables are ideal for lamb skewers. As for the sauces for shish kebab, one can discuss for quite a long time - connoisseurs say that a good shish kebab does not require any additional sauces for it, while people no longer imagine a shish kebab without ketchups and sauces.

It is only important to remember that the best and most delicious marinade is not store-bought, but made with your own hands, with soul and health care. By experimenting with different ingredients, you can create your own unique marinade, which is not inferior in taste to restaurant ones.

Choose younger lamb for barbecue. It is better if it is lamb meat, not older than a year. Young lamb has a light scarlet hue. In addition, lamb meat does not have a special “lamb” flavor that not everyone likes. The best shish kebab is obtained from lamb ham, shoulder blade or entrecote on the bone.

How to marinate lamb

It is not necessary to cut the lamb too finely to avoid its dryness during cooking. Pieces of lamb should be about 3.5-4 cm in size.

Young lamb meat does not require long soaking in marinade. There is such an Armenian recipe for a great lamb kebab, when the meat of a young lamb is simply salted and peppered. Separately chop the onion and squeeze it lightly to extract the juice. Meat is covered with onions for two hours and you can already fry lamb on hot coals.

Another way of pickling meat from tkemali, more complex, comes from the East. For a kilogram of cut lamb, you will need a lot of onions (5-6 pieces), chopped and squeezed by hand, so that it releases juice. I put the onion to the lamb. Pour tomatoes (four pieces) with boiling water or lightly blanch in water, remove the skin from them, finely chop the pulp, add to the meat. Pour half a glass of tkemali sauce, fat tail fat (melt 50 grams), any spices (zira, a teaspoon works well here), pepper, salt. Be sure to add chopped greens. We recommend cilantro, dill or oregano. We mix everything thoroughly. You need to hold the meat in such a marinade for three hours and you can put the meat on skewers.

Lemon marinade for lamb is a classic. To prepare it for a kilo or one and a half meat, you will need chopped onions (4 pieces), crushed garlic (five cloves), squeezed juice from a lemon, three to four tablespoons of oil, preferably olive, pepper, salt, a mixture of dried herbs in a teaspoon. It’s good if you find thyme, oregano, basil for this mixture. Mix the meat in the marinade. They let it sit on the table for a couple of hours. And you still need to keep the meat in the refrigerator for two hours. You can keep the meat in this marinade all night.

I would like to remind you that the best firewood for frying lamb is birch, cherry, linden. In Asia and the East, the best firewood for roasting barbecue, which gives the required heat and gives a wonderful aroma to barbecue, is saxaul. For lack of a better one, you can use purchased firewood and coals for lighting a barbecue.

Do not forget to serve a vegetable side dish, fresh herbs, or