Marinade for lamb on the bone. Lamb skewers: the most delicious marinade for lamb to keep the meat soft

Good afternoon friends!

Everyone for a picnic! Today we have lamb skewers - a traditional dish Caucasian peoples. Properly Cooked lamb skewers on the grill it turns out with an exquisite taste, unexpectedly soft and unusually juicy, just like pork.

If a hundred people ask how to cook the most delicious marinade so that the meat is soft, you can immediately find out a hundred recipes. Everyone chooses their own recipe. Doesn't happen alone the right recipe cooking, but there are different technologies.

How to marinate lamb for barbecue so that the meat is juicy and soft

What cuts of meat are best to use

Best of all, this is a boneless back ham. And for lovers of meat with a bone, a loin or ribs are well suited. Only in this case, it will take more time to marinate and fry the meat.

We buy meat for our family in a rural courtyard, while we drink tea with the owners, young lamb fresh and cut into pieces. So there is no reason to doubt the freshness of the carcass.

And when there is no such possibility, we go to the city market in butcher shop. We choose the meat of a one-year-old lamb, always fresh and chilled. We pay attention to the light color and specific smell ( fresh milk). The fat must be white color, with a slight yellowish tint.

We check the freshness like this - press with your finger and a dimple is formed, which quickly levels out, and if a red tint of blood appears at the place of pressure, it means that it has been repeatedly frozen.

A good barbecue will come from good meat and the best of the best meat

Marinating principles

The most common types of marinade: lemon, wine, soy, mustard, kefir, onion and vinegar based, mayonnaise based,

Universal marinade consists of four base ingredients- salt, onion, spices and oil. Its task is to soften the meat, preserve its taste and add flavor.

Marinating lamb for barbecue is not difficult if you follow the basic principles of marinating meat.

1 principle - use natural acid:

• freshly squeezed juice (lemon, apple, pomegranate, pineapple, kiwi, tomato)
• wine (red, white)
• dairy products, sour cream, mayonnaise, yogurt
• soy sauce
• mustard
• sorrel, onion

2 principle - use spices

They must emphasize refined taste, and give rich aroma the finished dish. It is important to know the measure, you need to use fragrant spices in small quantities, otherwise you risk spoiling the taste of the dish.

3 principle - use oil: olive, vegetable, sesame

Let's talk about why you need oil in the marinade. For one simple reason - the taste of all spices is better revealed in oil. And do not pour oil in glasses, just put 1-2 tablespoons. However, you decide to be or not to be.

Required Ingredients

Meat. How long to marinate depends on the temperature (it should be at room temperature) and the size of the pieces.

Remove films and veins, excess fat. Cut into pieces, the size is of great importance, it must be such that it gets into the mouth at one time. Too much big chunks they will be poorly pickled and not fried, and small ones will be hard and dry.

If the meat is not fatty, then it can be alternated with small pieces of lard. I assure you that the fried bacon just melts in your mouth and is eaten first. Although lamb meat takes longer to cook than pork, but if it is not overcooked, the meat will be soft and juicy.

The fresher the meat, the less spices and marinating time are required.

Onion, it needs a lot. Meat loves onions very much, and not just onions, but its juice. I use an auger juicer. A few tears, but it's worth it. Lamb marinated perfectly in freshly squeezed onion juice, and then in vegetable oil with spices and salt.

Do not forget that it is best to prepare the marinade in glass, ceramic or enameled dishes.

TOP 5 most delicious marinades to make the meat soft and juicy

Classic marinade for lamb skewers

Ingredients:

• ham - 2 kg
• onion - 2 kg
• salt - to taste
• mixture provencal herbs- 50 gr.
• paprika-2 tbsp. l.

Cooking:

Cut the pulp across the fibers, into portioned pieces. Sprinkle generously with salt and light claps beat the salt into the meat. If you just mix the salt, then after 15 minutes it will draw all the juice out of the meat, and it will become dry.

Take a package of a mixture of Provence herbs. A dish prepared using this mixture of herbs will acquire a unique spicy - spicy taste and incomparable aroma.

Sprinkle the mixture generously and mix well.

Peel the onion and pass through auger juicer. A few tears, prevention colds and pure onion juice is ready.

You need a lot of onion juice, it should completely cover the meat.

Want to improve the color and taste of your meal? Mix in a small bowl sweet paprika With vegetable oil, and send to the marinade. And if you want to add spice, then add bitter paprika. Close container with marinade cling film and leave at room temperature for 4 hours, no more. Do not forget that onion juice is a strong softener, and it changes the structure of the meat.

Cooking the marinade according to this recipe ensures that the meat will turn out very juicy and tender. Fry the kebab for 12-15 minutes and enjoy your meal!

Thyme wine marinade for lamb

Ingredients:

• ham - 4 kg
• tomatoes - 1.5 kg
• onion - 1.5 kg
• lemon - 1 pc.
• red wine -150 ml
• honey - 2 tbsp. l.
• salt - to taste
• thyme

Step by step preparation:

Cut the ham into plates, and then into portioned pieces across the fibers.

Slice fresh tomatoes. Can be replaced if not available tomato juice or sauce.

Squeeze the juice of half a lemon.

Add softened honey.

Add thyme, it goes very well with meat, helps to digest fat, in addition, it has bactericidal properties.

Salt to taste.

Pour red wine. Tartaric acid softens the fibers and gives a unique light fragrance meat.

Onion cut into medium rings.

Mix all ingredients. Cover the bowl with cling film. It is better to marinate in the evening and send it to the refrigerator until morning.

Lamb barbecue marinade from Stalik Khankishiyev

Ingredients:

loin, onion, ground cumin, coriander, black pepper, salt

How to cook lamb ribs

Ingredients:

• lamb ribs - 2 kg
• onion - 1 kg
• ground cumin - to taste
• ground coriander - to taste
• salt - to taste
• ground black pepper to taste

Cooking:

1. Cut the young lamb ribs into portions.
2. Onion cut into thin rings, salt and knead with your hands until the juice is released.
3. Combine ground cumin, coriander and salt, mix. Rub the pieces of meat with this mixture.
4. Add the onion and marinate at room temperature for up to 4 hours.
5. While stringing the ribs on the skewer, peel the meat from the onion. It has served its purpose and is no longer needed.
6. Roast should be on smoldering coals with a good heat. At this time, you can not leave the barbecue even for a minute. The most important thing now is not to overdo the barbecue and save the juice.
7. Serve hot with roasted vegetables and a lot of fresh herbs.

Delicious marinade for real Caucasian lamb kebab

We will cook according to my recipe good friend. Kostya will clap at the barbecue, and I will describe all his actions. The meat according to this recipe is so juicy and tasty that it just melts in your mouth. Try it, cook it, you won't regret it.

Ingredients:

• lamb pulp - 1 kg
• red onion - 1 onion
• onion - 500 gr.
• olive oil - 2 tbsp. l.
• rosemary - sprig
• cilantro, zira - 1/2 tsp
• water - 100 ml

for sauce

• garlic - 4-5 cloves
• cilantro - bunch
• dill - bunch
• tomato paste - 100g
• honey - 1 tbsp. l.

Traditionally, the flesh of the hind leg of a young lamb is taken. Remove excess fat and films. Rinse the pulp, dry and cut across the fibers, in portions.

Peel, chop and chop the onion with a blender. Pass the resulting onion gruel through a fine sieve. We only need juice.

Pour olive oil into onion juice, put a sprig of fresh rosemary. Grind the cilantro and cumin seeds in your hands and send to the juice.

Place the meat in a wide bowl. Salt, pour the prepared marinade, mix.

Peel the onion, cut into large rings, put on the meat and mix everything gently. Add water if necessary.

Cover with cling film and leave for at least 4 hours, preferably 8 hours. In no case do not press down with oppression! Stir occasionally for better pickling.

While the barbecue meat is marinating, prepare the sauce.

4-5 garlic cloves, crushed with the wide side of a knife and chopped very finely.

Chop dill and cilantro with a knife until they turn into gruel, then mix with chopped garlic.

Put into a bowl tomato paste, add chopped garlic and herbs, honey, a little water. Mix everything well, the sauce should be uniform consistency. Let it brew for 10 minutes.

Before stringing on a skewer, free the meat from the onion, it has already given up its aroma and juice, and now it is no longer useful. Place the shish kebab pieces on the skewer evenly, if the pieces are large, for example, a loin with a bone, it is better to string them on two skewers at once.

How to fry a barbecue, I described earlier in the article. Therefore, I will not dwell on this in detail.

Home cooking in the oven

I wanted a barbecue, but it didn’t work out to nature, cook at home in the oven.

For lamb skewers in the oven, we need:

• lamb-1 kg
• fat tail fat- 300 gr.
• lemon - 1 piece
• onion - 2 pcs
• red pepper-1 tsp
• salt - to taste
• ground coriander, zira, turmeric - 1 tsp each.

So what is the best marinade?

Stick to the principles of pickling, get creative in the cooking process. And you will have your own unique original recipe, with which you will surprise your loved ones and friends with the most delicious marinades and the softest shish kebab.

If you have additions to recipes, write. I will be glad to your comments.

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

Fans of this meat will surely say that real barbecue 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 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 appetizing crust and don't get burned. 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 rare- 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. Most simple products for pickling: 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 unusual taste and harmonized with seasonings and spices. We offer the perfect recipe. marinade for a real Caucasian lamb 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 can experiment with it yourself for lamb meat not worth it. Not all seasonings and spices are in harmony with this variety, and to reveal perfect proportion hard. 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- 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 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. Marinade this national cuisine quite easy to prepare. We will give the main ingredients for it below, and with spices, as always, you can show culinary fantasy. 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. Connect it with grape vinegar, stir and pour over the meat.
   Grechko Natalia

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)

Mutton - classic version 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, if we are talking about more or less adult lambs that are over 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 meat, and not try good marinade to level the shortcomings of lamb. 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 lets you know how to enjoy classic barbecue fully.

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 quality meat you need a minimum of additives, because it is better that the taste appears due to 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 most soft lamb and with a powerful smell, then in the marinade you need use sour 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, it will flow out onto the coals more juice, and for 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: separately is not the most diet dish, but if you balance such a rich 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 just enough to decorate the dish beautifully.

In contact with

Meat, properly cooked on the grill, is famous for its juiciness, originality of recipes. But the classic, Caucasian or bone-in mutton skewers are considered truly delicious, which before that had undergone a long marination in the mixture. fragrant spices, juices, wines or dairy 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- marinade for lamb skewers. Lamb flesh, whether it be tenderloin, loin or neck, should be thoroughly soaked suitable marinade. Professionals often use dry red wine to create the base, mineral water, lemon juice. The main spices are basil, cilantro, rosemary, coriander, mint, garlic, or a mixture of fresh vegetables prepared in a wok. The result is delicious dish, which is served by laying it on a plate in layers, sprinkled with fresh herbs, 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. The ideal option for cooking meat on the grill there will be pulp hind legs, clipping, 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, fermented milk drinks, fresh juices many fruits, for example:

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

Lamb barbecue recipes

Numerous recipes grilled meats mainly differ in what marinade they use for lamb for barbecue. All these cooking methods have been carefully verified over the years, have many options and have received popular approval. Do you want to surprise your guests? spicy taste dishes - 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. Calories are indicated per 100 g ready meal.

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 classic recipe may vary by region, but general rules and the 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 the guests will like it 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, in addition to standard products, add red ground pepper, pulp fresh tomatoes.

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 in a mixture of spices, smell, taste 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 Not big amount charcoal until done.

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 a photo of a barbecue in pomegranate marinade in the Internet. This dish catches the eye with its reddish tint, it is juicy, looks attractive when the pieces are strung on a skewer. The process of making such a dish is more complicated than others. 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 lamb flesh portioned pieces 50-70 g each, 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 useful properties, can 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 kebab to the table with hot 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 really standard recipe meat fit 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 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 flesh 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 enough fat, unique palatability. 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 shish kebab with 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, it differs brightly. pronounced odor roast 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 onion- 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. Last time add lemon juice.
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

From what the meat will be marinated, its further taste depends. We will now present a few interesting recipes cooking the best marinades for lamb.

Marinade for lamb in the oven

Ingredients:

• onions - 3 pcs.;
• vinegar - 50 ml;
• granulated sugar- 2 teaspoons;
• refined oil - 50 ml;
• salt;
• pepper.

Cooking

To the chopped pieces of lamb we put the chopped onion rings, salt, pepper. Pour all this with vinegar, previously mixed with sugar, and oil. We mix, put a plate on top, and put oppression on it, and put it in the cold for about a day. Next, the meat can already be baked.

Beer lamb marinade

Ingredients:

• lamb - 1 kg;
• light beer - 500 ml;
• olive oil - 40 ml;
• fat tail fat - 100 g;
• basil - 0.5 tsp;
• garlic - 1 head;
• rosemary - 0.5 tsp;
• thyme - 0.5 tsp;
• paprika - 1 teaspoon;
• mustard - 2 tbsp. spoons;
• red hot peppers- 0.5 tsp.

Cooking

The meat can be marinated in a whole piece, or you can pre-cut it. Peel the garlic and cut into pieces. Pour meat and fat tail fat with beer and add spices, garlic and mix. We leave it at normal room temperature for 8 hours, and then put it in the refrigerator for another 8 hours. Now we extract the meat, lard and garlic. We pass it through a press and mix with mustard and olive oil. Lubricate the meat with the resulting mass. And that's it, the meat is ready for further cooking.

Marinade for lamb ribs

Ingredients:

• lamb ribs - 1 kg;
• dried tomatoes - 150 g;
• dry wine (white or red) - 50 ml;
• mustard - 2 tbsp. spoons;
• greens - 100 g;
• grated ginger - 1 teaspoon;
• salt;
• pepper.

Cooking

Cut lamb ribs into pieces and place in a bowl. dried tomatoes we cut in small pieces. We chop the greens. Salt the ribs, pepper, add your favorite spices, mustard, grated ginger and mix well. Now we spread the tomatoes, herbs, pour in the wine and send lamb ribs in the marinade overnight in the refrigerator.

Tomato marinade for lamb on the bone

Ingredients:

• lamb on the bone - 2 kg;
• vegetable oil - 30 ml;
• onions - 5 pcs.;
• vinegar - 20 ml;
• - 400 g;
• salt;
• pepper.

Cooking

Pour the chopped meat with vegetable oil, add the onion rings, salt and pepper. We also send tomatoes pre-chopped in a blender to own juice. Stir and leave the meat to marinate at least overnight. After that, add about 1 tablespoon of vinegar, mix and proceed to cook the meat.

The most delicious marinade for lamb skewers

Ingredients:

• kefir - 200 ml;
• sugar - a pinch;
• onions - 3 pcs.;
• salt - 1.5 teaspoons;
• black peppercorns - 5 pcs.

Cooking

Sprinkle the cut meat with salt. Cut the onion into rings, send to the meat and mix. Add kefir, sugar, peppercorns and mix well. Let the meat marinate for about an hour at room temperature, then put it overnight in a cold place. And then you can safely make barbecue.

Grilled lamb marinade

Ingredients:

Cooking

Peel the onion and garlic and chop finely. We chop the greens. If you want to get very spicy marinade, then the seeds in the pepper can not be cleaned. Otherwise, it is better to clean them. We cut the pepper small pieces. Mix wine, pomegranate juice, chopped onion, garlic and pepper. Salt and mix. Pour the marinade over the meat and leave it in a cold place for 5 hours. Grill the marinated lamb until tender. Bon Appetit everyone!