Marinating lamb kiwi skewers. Lamb kebab - soft kebab recipes

What do you think can be done with this?
And

Well, as you can probably guess, it's Shashlik.
And what is kiwi doing here, you ask.
In Russia, I saw how in a bucket of chopped tomatoes, with a kilogram of mayonnaise, two bottles of ketchup, kilograms of onions, dozens of bunches of greens, in short, whoever is in what much, they soak the meat during pickling.
And I decided to do with half of one kiwi. Yes, kiwi. And you won't believe where I found out about it. From old kebab masters in Tashkent.
Someone will think that this is no longer an Uzbek barbecue.
You know, before there were no potatoes in Uzbekistan and nothing, they mastered this product. There were no tomatoes either - they also mastered it.
Well, they also found a place for kiwi. Why?
Yes, because it is kiwi that contains the most vitamin-containing fruit. The enzymes contained in it perfectly split any meat.
But you can't go overboard with this. The first time I heard about this marinade, I forgot to ask how much kiwi is needed per kilogram of meat. I took it, in general I threw 4 pieces. After 4 hours, the meat turned into porridge, which ended up in the trash can.
It turned out that one kiwi is enough for 3-4 kilos, which you need to squeeze into meat or beat in a blender. Due to such a small amount of kiwi, the meat retains its taste completely and does not mix with anything.
In Tashkent, sometimes Grant juice was added to the marinade before kiwi. The effect is the same.

Here's what I needed:
1.5 kg of meat: 1 kg of pulp and 0.5 kg of cutlets.
200 gr of fat tail (if there is no fat tail, then take fatter meat)

1 teaspoon kashnich (coriander),
0.5 teaspoon of zira,
0.5 teaspoon red sweet pepper,
a pinch of hot red pepper, or 1 small dry chili, ground in a mortar.
Half a kiwi.
My wife asked me to add onion (1 pc.) to the marinade so that there was a “Tashkent” flavor.
So, if you want, you can do it without onions - the meat will be tender anyway.
Cut the meat and fat tail into cubes of about 3x3x3 cm.

And together with the ribs we put in a deep bowl.
Squeeze half of the kiwi into it.
Lightly grind the coriander with cumin in a mortar and add to the meat.

If you decide to use onions, then chop and add to the meat.
Add sweet and hot peppers.
I don’t add salt to the pickle, because it draws all the liquid out of the meat and the kebab will be dry.
Now mix everything, cover with a lid or a plate and put in the refrigerator for at least 3 hours.

After 3-4 hours, we make a fire in the brazier or in the barbecue grill (I don’t have a brazier). We wait until the coals flare up, salt the meat and string it on skewers.

You can serve the ribs with tortillas or boiled rice, or as you wish. When everyone ran into the rice with ribs, I put the kebab on the fire,

Lamb is an excellent type of meat for barbecue, but some parts of it can turn out tough and need to be marinated for a long time. To avoid such problems, you need to choose the right marinade. Lamb kebab with kiwi turns out not only incredibly tasty, but also tender, soft, fragrant. You don't have to spend a lot of time marinating.

About the dish

Barbecue was invented a long time ago - with the advent of fire in human life. Wild ancestors roasted the meat of animals that they hunted and which eventually turned into domestic animals at the stake. The choice of the type of meat directly depends on the place of residence of the chef. In coastal regions, different varieties of fish are readily used, and in the mountains, lamb or goat meat is preferred.

Lamb shish kebab is a mangal classic. A delicious dish saturated with fresh fruit flavors and the smoke of burning coals. Kiwi-based kebab marinade helps prepare lamb for roasting in minutes. This is due to the fact that the green fruit with a sweet and sour taste contains special enzymes that quickly soften the meat.

The recipe uses lamb, but it can be replaced with any other type of meat, even tender and dry chicken. Only in this case, you should remember the timing of pickling in kiwi. The fruit quickly softens the meat and can even turn it into porridge if the kebab is overexposed in the marinade. Lamb will take 60 minutes, no more. Chicken can be marinated and immediately sent to a skewer or grill.

Kiwi is a seasonal fruit, but you can buy it at any time of the year. Any fruit is suitable for barbecue - from hard and not quite ripe, to soft, overripe kiwi. Strongly hard fruit can be cut with a knife, scroll through a meat grinder or pierce with a blender. Soft kiwi is easy enough to knead with your hands.

It is not always necessary to use black pepper, any spice will do: hot red chili, ground coriander, oregano, pink or white pepper.

Below is a simple and delicious recipe for lamb kebab marinated with kiwi.

Ingredients

Servings: - +

• mutton 1 kg
• kiwi 1 PC
• onion 3 pcs
• vegetable oil3 art. l.
• salt and spices for barbecue taste

Calories: 190.79 kcal

Proteins: 12.23 g

Fats: 14.81 g

Carbohydrates: 2.19 g

1 hour. 40 min. Video recipe Print

People have been cooking barbecue ever since they got fire. Since then, the dish has been constantly improved. It is shish kebab made from lamb that is considered traditional.

It is important to cook lamb skewers correctly, observing the subtleties, then the meat will turn out to be very tasty, fragrant and juicy.

Caucasian lamb shish kebab

The best recipe for a proper Caucasian barbecue with the addition of grape vinegar to the marinade. Calorie content - 1800 kcal. It takes 2 hours to prepare and makes 4 servings.

Ingredients:

• kilogram of meat;
• pepper hammers and salt;
• half a kilo of onions;
• grape vinegar;
• fresh cilantro and parsley;
• 0.5 liters of water.

Ingredients:

1. Rinse the peeled onions and cut into thin rings.
2. Rinse the meat with warm water and cut.
3. Add salt and pepper to taste to the meat, mix and leave for 15 minutes.
4. Add a few tablespoons of vinegar to the water.
5. Put the meat in a bowl, on top of the onion rings. Pour the marinade over the kebab and close the lid. Leave to infuse for five hours in the cold.
6. Thread the meat onto skewers and grill over charcoal for 25 minutes, turning over. Brush the meat occasionally with the marinade to keep it from burning.
7. Serve the classic lamb skewers hot with fresh parsley and cilantro.

You can replace grape vinegar with lemon juice and add more fragrant barbecue spices to the meat.

Lamb shish kebab with kiwi

Kiwi marinade makes even tough meat juicy and soft. It is important not to overdo it with the amount of fruit and not overexpose the meat in the marinade. Calorie content - 3616 kcal. Makes 8 servings. The most delicious lamb skewers are prepared for 12 hours with marinating.

Required Ingredients:

• thin pita bread;
• two kg. meat;
• one fruit;
• four bulbs;
• salt - one and a half tablespoons;
• one l.h. zira, coriander and ground pepper;
• four bay leaves.

Cooking step by step:

1. Cut three onions into half rings and salt. Leave one for decoration.
2. Squeeze the onion with your hands until juice is formed. Add spices.
3. Cut the meat into pieces and combine in a deep bowl with onions. Stir, cover with cling film and refrigerate for 2 hours.
4. An hour before frying the kebab, peel the kiwi fruit and chop on a fine grater. Add to marinated meat. Stir and leave for an hour.
5. Put the pieces of meat on skewers and fry on the grill, turning over, for 20 minutes.
6. Put the finished kebab on pita bread and garnish with onion rings.

Ingredients:

• kilogram of meat;
• mayonnaise - 250 g;
• five bulbs;
• floor. liters of water;
• salt, ground black and red pepper;
• three tbsp. vinegar.

Cooking:

1. Cut the meat into pieces and place in a bowl.
2. Dissolve vinegar in water, add spices.
3. Cut the onions into half rings, add to the meat and pour over with mayonnaise. Stir. Pour in the marinade.
4. Leave the kebab under the lid to marinate for three hours in the cold.
5. Thread meat onto skewers and grill over charcoal until golden brown.

In total, you get 4 servings of juicy lamb kebab, calorie content 3360 kcal. Barbecue takes 4 hours to prepare.

Making lamb skewers in the oven is very simple. It turns out delicious. Calorie content - 1800 kcal, 4 servings come out. Cooking time - 3 hours.

Required Ingredients:

• 400 g of mutton fat;
• 1 kg. meat;
• two bulbs;
• half a lemon;
• a pinch of zira;
• pepper and salt;
• ground coriander.

Cooking steps:

1. Cut the meat into medium pieces.
2. Cut the lard into small pieces, less than twice the meat, and combine with the meat.
3. Peel the onions and grate. Add to meat.
4. Salt the shish kebab, add spices to taste.
5. Squeeze the juice from the lemon and pour over the meat. Stir.
6. Cover the dish with barbecue and leave for 2 hours.
7. Heat the oven to 240 gr. and line a baking sheet with foil.
8. Place a rack on a baking sheet. Thread meat and lard on small skewers or skewers, alternating.
9. Put some fat on the bottom of the pan.
10. Pour boiling water up to half into a dish made of heat-resistant material and place in the oven so that it is above the meat.
11. Put the kebab on the grate and bake for 10 minutes, then transfer the dishes with water under the baking sheet. Cook for 7 more minutes.
12. Take out the bowl with water, turn the meat over. Cook 20 minutes.
13. Take out the prepared kebab with a baking sheet, brush the meat with the drained sauce and let it cool.

Serve mild lamb skewers with homemade sauces and fresh herbs.

9 out of 10 points. Delicious. The lamb is very juicy and melts in your mouth.

Cooking 4 hours
6 servings

Ingredients:
leg of lamb weighing about 3 kg (or about 2 kg of lamb pulp from the back leg, in one piece)
5 ripe kiwis
4 large garlic cloves
1/2 bunch parsley
1/2 bunch dill
1 large onion
2 tbsp soy sauce
2 tbsp mayonnaise
2 tbsp whole grain mustard
salt
ground black pepper

Cooking:

1. Prepare the meat by removing membranes, tendons and excess fat.

2. With a sharp knife, make a longitudinal incision along the entire bone on the leg of lamb. Push the meat apart with your hands and, making small cuts on all sides with a knife, separate the bone from the meat and remove it. Arrange the meat on a cutting board so that the inside is on top, and cut all the thick places so that the meat is approximately the same thickness (this way the meat marinates better). In the case of a single piece, simply cut it along the wide side so that a layer of the same thickness is obtained.

3. Prepare the marinade: peel the kiwi and cut into slices. Chop parsley and dill. Peel the onion and cut into rings. Peel the garlic and finely chop. Mix kiwi, chopped herbs, onion and garlic in a deep bowl. Season with soy sauce, mayonnaise and mustard, then mix everything well with your hands.

4. Apply half of the resulting marinade in a thick layer on the inside of the meat. Form the meat into a leg or roll shape by securing the edges with skewers and then pulling the skewers together with kitchen string.

5. Coat the outside of the meat with the remaining marinade. Put the roll in a bowl, cover with a film and leave to marinate in the refrigerator for 1.5-2 hours.

6. Put the pickled meat in a baking dish, cover with foil and put in an oven preheated to 220 degrees. After 15 minutes, reduce the temperature to 180 degrees and bake for another 1.5-2 hours, depending on the weight of the leg. Drain any juices and fat from the mold into a separate bowl, return to the oven without foil, and bake until lightly browned, about 30 minutes, basting the meat generously with the reserved juice every 10 minutes.

7. Wrap the finished lamb with foil, cover with a towel and leave for 10-15 minutes, then cut into portions and serve.

What kind of meat do you most often make barbecue? Most likely pork or chicken. However, in the homeland of this wonderful dish, lamb shish kebab is especially popular. The taste and aroma of this dish may seem a little unusual to our compatriots, but you will surely fall in love with lamb kebab if you learn how to cook it correctly. The main thing here is to marinate the meat well, but first prepare the most suitable marinade for lamb skewers. You can offer several recipes, but in addition to them, we advise you to study the recommendations of experienced chefs on choosing and marinating lamb at home.

In order for the lamb skewers to turn out juicy, soft and fragrant, it is necessary to choose the right meat, marinate it correctly and fry it correctly. The culinary tips collected in this material will help to cope with the task.

• For barbecue, it is better to choose lamb meat, and fresh, not frozen. Old lamb will be tough, and the smell of it may not be to everyone's taste. Frozen meat after thawing becomes less juicy, the barbecue from it turns out dry.
• How much to marinate? Depends on the age of the animal to which the meat belonged and the composition of the marinade. Lamb meat is marinated from 1 to 4 hours, old lamb must be marinated much longer - from 6 to 8 hours.
• Do not use aluminum utensils to marinate meat.
• Cut the meat into pieces about 4-5 cm.
• When stringing lamb on a skewer, do not press the pieces too tightly together.
• Be sure to turn the skewers frequently while frying lamb skewers on the grill and sprinkle the meat with water or marinade.

Lamb skewers are served with spicy tomato sauce, spicy vinegar, pickled onions, and fresh vegetables. It is advisable to generously sprinkle the finished kebab with fresh chopped herbs.

Marinade for lamb kebab with kiwi

What do you need:

• lamb - 1 kg;
• onion - 0.25 kg;
• kiwi - 1 pc.;
• lemon - 0.5 pcs.;
• orange - 0.5 pcs.;
• vegetable oil - 20 ml;
• aromatic herbs, black ground pepper, salt - to your taste.

How to cook:

1. Prepare the meat (it must be washed, blotted with a napkin and cut into pieces of 5 cm).
2. Grind the onion with a blender or meat grinder.
3. Do the same with kiwi.
4. Mix kiwi puree with onion.
5. Squeeze juice from citrus fruits, add onion and kiwi to the arrogance.
6. Add aromatic herbs and hot spices to the marinade, mix.
7. Put the meat in the marinade, mix with your hands.

After an hour, lamb can be salted, strung on skewers and fried. You should not keep it in the kiwi marinade for more than two hours, otherwise the meat will become very soft and turn into a mass resembling stew.

Lamb marinade with vinegar and onions

What do you need:

• lamb meat - 1.5 kg;
• onion - 0.5 kg;
• table vinegar - 100 ml;
• vegetable oil - 20 ml;
• a mixture of peppers, coriander, dried herbs, salt - to your taste;
• water - as much as needed to cover the meat.

How to cook:

1. Wash, dry and cut the meat.
2. Mix spices and spices, rub them with meat pieces.
3. Cut the lukk into large rings, lightly remember with your hands and mix with lamb.
4. Dilute the vinegar with water (about half), adding oil, pour over the meat, mix.
5. Add water as needed.

It takes 3-6 hours to marinate lamb in vinegar with onions for barbecue, if you used lamb meat, the time will be minimal. A container with meat at this time should be in the refrigerator.

Marinade for lamb skewers with mayonnaise

What do you need:

• Young lamb meat - 1.5 kg;
• mayonnaise - 0.150;
• mustard - 3 tsp;
• onion - 0.2 kg;
• ground dried paprika - 1 tsp;
• sugar - 1 tsp;
• thyme - 1 tsp;
• dried cilantro - 1 tsp;
• salt - to your taste.

How to cook:

1. Mix three teaspoons of mustard with sugar, salt, seasonings.
2. Pour with mayonnaise, mix well.
3. Cut the onion into thin half rings, mix with the sauce.
4. Immerse the pieces of meat prepared for barbecue in the sauce, mix with your hands.

Marinate 3 to 5 hours. You can leave it overnight if you wish.

Marinade for lamb on mineral water with kvass

What do you need:

• lamb - 1.5 kg;
• carbonated mineral water - 0.4 l;
• tomatoes - 0.3 kg;
• bread kvass - 100 ml;
• lemon - 0.5 pcs.;
• salt, seasonings - to your taste.

How to cook:

1. Cut the washed and towel-dried lamb into pieces of 5 cm. Sprinkle it with seasonings, mix. It is better to add salt shortly before frying the kebab so that it does not pull the juice out of the lamb.
2. Put the meat in a bowl, put the thinly sliced ​​tomatoes and lemon on top.
3. Mix mineral water with kvass, pour over meat

Put the bowl of lamb in the refrigerator overnight - you need to marinate it in mineral water for at least 6 hours, and preferably all 8 hours.

Wine marinade for lamb skewers

What do you need:

• lamb meat - 1.5 kg;
• soy sauce - 80 ml;
• red dry wine - 150 ml;
• onions - 0.3 kg;
• lemon - 0.5 pcs.;
• garlic - 1 clove;
• sugar - a pinch;
• spices - to your taste.

How to cook:

1. Finely chop a clove of garlic with a knife, mix with spices.
2. Sprinkle the lamb pieces with this mixture, mix.
3. Finely chop the onion, squeeze the juice of half a lemon to it, pour in the soy sauce and wine, stir.
4. Pour lamb with the resulting marinade, put in the refrigerator.

Marinating lamb in wine is enough for 3-4 hours. This lamb marinade recipe can be called traditional.

Any of the marinade recipes collected in this material can also be used to fry lamb ribs on the grill or on the grill. The marinating time in this case is increased by about an hour or two.