Chechen lamb shashlik. Marinade for lamb shish kebab. Lamb shish kebab on the bone

It is believed that the most delicious and correct kebab is. But not only this factor is decisive for a successful picnic. Prepare Caucasian-style lamb shish kebab and your holiday will definitely not be ruined.

Lamb meat according to this recipe turns out so juicy and tasty that you won’t be able to pull it off by the ears.

Caucasian lamb shashlik recipe

Ingredients:

lamb - 1.5 kg
onions - 3 pcs.,
lemon - 1 pc.,
cilantro - 1 bunch,
tomatoes - 10 pcs.,
salt and black pepper to taste,
wine vinegar - 2 tbsp.

How to cook lamb shish kebab in the Caucasian style:

The most important thing to prepare a real Caucasian-style lamb shish kebab is to choose the right meat. It is necessary to take the kidney part or the pulp of the hind leg of a young lamb, freed from excess fat.

The meat must be thoroughly washed from the blood and cut into small pieces weighing 30-50 g. Then add salt and pepper and place in a deep, but not wide, bowl. Under no circumstances should the cookware be made of aluminum, because... contact of meat with exposed metal negatively affects the taste of the dish. It is better to take ceramic or glass dishes, or, in extreme cases, enameled ones.

Next, cover the meat with finely chopped juicy onions, you can also grate the onions on a coarse grater or mince them, add apple or wine vinegar. Instead of vinegar, you can use lemon juice. The meat can be grated with onions to speed up the process.

Add cilantro and chopped herbs to the marinade. When the meat releases its juice, after about half an hour, mix it with the onion and, covering it with a lid, put it in a cold place for 6-8 hours.

The best place to fry this dish is, of course, the grill. It needs to be heated and the coals heated. It is believed that it is best to use coals from vines and fruit tree wood for baking, because... they impart their flavor to the meat.

Before frying, shake off the marinade and thread the meat onto skewers with raw onion rings. keep over the coals for at least 20 minutes, constantly turning over and periodically basting with marinade to fry evenly and not dry out the crust.

The finished meat is served directly on skewers with fresh herbs, tomatoes and sweet peppers.

Caucasian-style young lamb shashlik

Most often, the meat chosen for barbecue is from lamb that is no older than 12 months. In this case, the kebab turns out soft and juicy.

If you manage to buy just such meat, then consider that the Caucasian-style young lamb shashlik was a success.

Ingredients:

Young lamb – 1 kg,
onions – 3-5 pieces,
salt, black and red pepper - to taste,
lemon juice – 2-3 tablespoons,
garlic – 3-4 cloves.

How to marinate young lamb kebab in the Caucasian style:

Cut the lamb into pieces approximately 2x2 centimeters. Put it in a bowl.

Salt and pepper the meat.

Peel the onion and chop finely. We send it to the meat.

Peel the garlic, chop it and combine it with the meat mixture.

Sprinkle the meat with lemon juice. Mix everything well. Place everything in the refrigerator for 8 hours.

Thread the meat onto skewers and bake over coals.

Shish kebab should be served with herbs and fresh vegetables.

Initially, kebab was made from lamb, and today many people recognize only this. However, not everyone decides to fry this particular meat over coals, fearing that it will be tough or have an unpleasant smell. All these fears are groundless if you know how to choose the right meat for shashlik and make a delicious marinade for lamb shish kebab. If the technology for preparing meat for barbecue is well known and clear to you and you managed to find a successful marinade recipe that is suitable specifically for the meat you have chosen, you should not expect any unpleasant surprises.

How to marinate lamb correctly

In order for the lamb kebab to be tender, juicy and aromatic, it is not enough to know how to properly grill it on the grill. Meat preparation plays a much more significant role. By choosing and marinating the lamb correctly, you will almost certainly get an excellent kebab that will appeal to all picnic participants.

Avoid purchasing frozen meat for barbecue. After defrosting, especially if it was done quickly and in violation of the rules, the meat loses its juiciness. The kebab from it will most likely come out dry and tough. Sometimes at the market they sell defrosted meat under the guise of fresh meat. Under a piece of such lamb you may find a bloody puddle, and traces of snow on the surface of the meat. Even if there are no obvious signs that the lamb has been frozen, it makes sense to try pressing the piece with your finger. If a hole forms on it and fills with liquid, this indicates that the meat was frozen. There will be no hole in fresh meat; it will quickly return to its original shape.
For barbecue it is better to take young lamb meat. It cooks faster, turns out more tender, and has a more pleasant smell. The color of this meat is lighter and brighter than old lamb, and its fat has an almost completely white tint, while that of old lamb is yellowish.
The length of time you should keep lamb in the marinade before frying depends on the composition of the marinade and the meat itself. Young lamb meat is usually marinated for 1 hour to 3–4 hours; old lamb needs to be marinated for 8–12 hours.
Lamb marinade usually contains acidic products that prevent the protein from coagulating during heat treatment, which is why the kebab turns out soft. When these products come into contact with aluminum, harmful substances are formed, which is why such utensils are not suitable for marinating lamb for barbecue. It is better for this purpose to choose containers made of glass, ceramics, stainless steel, and also coated with enamel.
Salt is added to the marinade only half an hour, maximum an hour before frying the meat. Otherwise, the salt will draw out a lot of liquid from the lamb and the kebab will turn out dry.

Each type of meat has its own set of spices and seasonings. For this reason, pork marinade recipes are not always suitable for lamb or chicken. Therefore, to prepare lamb shish kebab, you should choose marinade recipes that are suitable specifically for this type of meat.

Kiwi lamb marinade

lamb – 2 kg;
onions – 0.5 kg;
kiwi – 0.3 kg;
lemon – 1 pc.;
orange – 1 pc.;
vegetable oil (refined) – 5 ml;
spicy herbs, pepper, salt - to taste.

Cooking method:

Rinse and dry the meat. Remove inedible parts. Cut the pulp into pieces measuring approximately 5 by 5 centimeters.
Peel the onions, cut each onion into 4-8 pieces. Grind the onion in a blender or using a meat grinder. Place in the container in which you plan to marinate the meat. Pour the onion juice released during chopping into the same container.
Wash the lemon and cut it in half. Squeeze the juice out of it into a container with onion puree.
Wash and peel the orange. Divide it into slices. Cut into small pieces with a knife. Place the orange in a container with the onion-lemon mixture, and pour the released orange juice into it.
Peel the kiwi. Grind the pulp with a knife. The smaller the pieces, the better.
Add the kiwi pieces to the rest of the chopped ingredients and mix.
Add spices and herbs to taste, stir again.
Dip the lamb into the resulting mixture. Toss with your hands until the marinade coats each piece of meat. Place in the refrigerator.

Fruit acids are very effective at tenderizing meat. The kiwi marinade is so good that even old lamb can be left in it for 2.5 hours, no longer. Young lamb meat will be ready in an hour. It is not advisable to keep it in the kiwi marinade for more than the specified time, since if you overexpose the meat in it, it will begin to separate into fibers right in your hands.

Marinade with vinegar and onions for lamb

young lamb – 1.5 kg;
onions – 0.5 kg;
vinegar essence (70 percent) – 20 ml;
vegetable oil – 20 ml;
a mixture of peppers, salt - to taste;
dried basil – 20 g;
coriander grains – 5 g;
water - as much as needed.

Cooking method:

Prepare the meat by washing it, patting it with a napkin, removing the veins and cutting it into pieces weighing 40–50 g.
Sprinkle with pepper and basil, coriander seeds, mix with your hands.
Remove the skins from the onions and cut into not too thin rings or half rings. Use your hands a little to let the onion release its juice, and add it to the meat. Stir to distribute the onions evenly.
Mix vinegar essence with oil and dilute this mixture in a glass of clean water.
Pour the marinade over the meat. Add enough water to completely cover the meat.
Place the container with the lamb in the refrigerator.

It is not necessary to marinate young lamb with vinegar and onions for a long time, two hours is enough. If the lamb is old, then it should be kept in the marinade longer, 8–10 hours. You need to salt the meat about half an hour before cooking it.

Marinade for lamb with mayonnaise

lamb – 2.5 kg;
mayonnaise – 0.2 l;
mustard – 20 ml;
onions – 0.3 kg;
ground dried paprika – 5 g;
sugar – 5 g;
thyme – 5 g;
cilantro (dried) – 5 g;
salt - to taste.

Cooking method:

Place mayonnaise in a small bowl or bowl.
Add mustard, spices, sugar. Mix thoroughly until the sauce has a uniform consistency.
Place the mayonnaise sauce in a saucepan or other container in which the lamb will be marinated.
Peel the onion, cut into thin half rings and mix with the sauce.
Cut the prepared meat into pieces suitable for barbecue and place in a pan with sauce. Toss with your hands until the sauce coats each piece.
Place the pan with the lamb in the refrigerator.

Young lamb in mayonnaise is marinated for about 2 hours, old lamb for about 6–8 hours, you can leave it overnight. An hour before preparing the kebabs, the lamb can be salted. In mayonnaise sauce, lamb turns out to be especially tender and juicy, with a pleasant piquant taste imparted to the meat by mustard and spices.

Marinade for lamb with mineral water

lamb – 2.5 kg;
carbonated mineral water – 0.3–0.5 l;
tomatoes – 0.5 kg;
rye bread – 100 g;
lemon – 1 pc.;
salt, spices - to taste.

Cooking method:

Prepare the lamb for marinating by washing it, patting it dry with a kitchen towel and cutting it into approximately 5cm pieces.
Pour the seasonings into the container with the meat and roll the meat pieces in them.
Peel the onion and cut it into thin rings. Place them on the meat.
Wash and cut the tomatoes into circles and place on top.
Finely chop the bread and place the bread pieces on the tomatoes. You can use rye crackers - it will be even better.
Squeeze the juice from one lemon into a glass of mineral water and stir. Pour this mixture over the contents of the bowl.
Add mineral water so that the liquid completely covers the meat, vegetables and bread.
Lamb should be marinated in the refrigerator.

The mineral water-based marinade turns out to be quite soft, so it takes quite a long time to marinate the meat in it. Usually young lamb is kept in it for 2.5–3 hours, old lamb – from 10 to 12 hours. But the kebab ends up being very tender and juicy.

Marinade for lamb with wine

lamb – 2.5 kg;
soy sauce – 150 ml;
dry red wine – 150 ml;
onions – 0.5 kg;
lemon – 1 pc.;
garlic – 1 clove;
sugar – 5 g;
spices - to taste.

Cooking method:

Wash a piece of lamb, dry it with a kitchen towel, cut into pieces of 40–50 g.
Sprinkle with spices and finely chopped garlic, stir.
Peel the onion and cut into half rings. If the onions are not too large, you can cut them into rings.
Separate the onion with your hands and add to the meat, stir, distributing the onion evenly.
In a separate container, mix soy sauce, wine and juice squeezed from one lemon.
Pour the resulting marinade over the lamb.

Marinate the meat in the refrigerator for 2-4 hours, depending on how young the lamb was. Half an hour before preparing the kebab, salt the meat.

You can also marinate lamb ribs using this recipe. They can be fried either on skewers or on a grill.

Honey marinade for lamb shish kebab

lamb – 2.5 kg;
onions – 0.3 kg;
dried barberry – 5 g;
dried basil – 20 g;
honey – 20 ml;
soy sauce – 100 ml;
garlic – 2 cloves;
vegetable oil – 100 ml.

Cooking method:

Prepare the lamb and cut it into pieces of the desired size.
Crush the garlic with a special press, mix it with basil, soy sauce, butter and melted honey until liquid.
Peel the onion and cut into small pieces, mix with the marinade.
Place lamb pieces into the marinade and mix well.

Marinate the lamb in honey sauce for 2-4 hours. The delicate taste of kebab made from such meat is unlikely to leave anyone indifferent.

By choosing the appropriate marinade recipe for lamb and marinating it correctly, you will certainly be able to prepare delicious kebab, juicy, tender and aromatic. Serve it with adjika or other spicy sauce, pickled onions and fresh vegetables. Instead of bread, it is advisable to serve pita bread.

Meat properly cooked on the grill is famous for its juiciness and originality of recipes. But truly delicious is considered classic, Caucasian or bone-in lamb shish kebab, which has previously been marinated for a long time in a mixture of aromatic spices, juices, wines or fermented 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 shish kebab

The main secret is the marinade for lamb kebab. The lamb flesh, be it tenderloin, loin or neck, must be thoroughly soaked in a suitable marinade. Professionals often use dry red wine, mineral water, and 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, which is served laid out 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 lamb is best to make shish kebab from?

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

How to marinate deliciously

Before marinating young lamb for barbecue, figure out what principle is used to select the base for the marinade. The very purpose of marinating is to soften the meat, maintaining its juiciness, imbuing it with new aromas of seasonings, vegetables, and fruits. The softer the piece, the better it will absorb the taste of the marinade. Lightly carbonated, fermented milk drinks, and fresh juices of many fruits, for example:

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

Lamb shish kebab recipes

Numerous grilled meat recipes mainly differ in the kind of 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. If you want to surprise your guests with the spicy taste of the dish, marinate a piece of fatty lamb with barberries, tkemali sauce and dill. For those who don’t 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 finished dish.

Classic recipe

Time: 3 hours.
Number of servings: 5 persons.
Calorie content of the dish: 220 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

The classic version of shish kebab made from soft cut lamb 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 roasting of meat 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:

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

With vinegar

Time: 2-3 hours.
Number of servings: 5 persons.
Calorie content of the dish: 170 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

Before you marinate lamb for barbecue with vinegar, find out whether all your guests will like the tough meat. Yes, that's right, the vinegar also tenderizes the meat, opening it up to the underlying flavors of the marinade, but keep in mind that as the barbecue cooks, it may become tougher than you might expect. This recipe has become widespread due to its ease of execution, variability, and maximum speed of preparation of the dish. To make the taste more interesting and rich, try adding ground red pepper and the pulp of fresh tomatoes to the marinade in addition to standard products.

Ingredients:

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

Cooking method:

Cut the lamb pulp into 50-70 g cubes, chop the onion into rings or half rings.
Stir the onion with salt and pepper, set aside to allow the juice to appear, then add the lamb and stir.
Pour in vinegar and let sit for 1 hour.
Fry over medium coals until cooked through.

In dry wine

Time: 5-6 hours.
Number of servings: 5 persons.
Calorie content of the dish: 110 kcal.
Purpose: for lunch.
Cuisine: Caucasian.
Difficulty: medium.

Among professional chefs, it is believed that any meat can be made tastier by frying, stewing, or marinating it with white or red wine. It gives the dish a pleasant sourness, softens the pulp during marinating, and gives off its own rich taste. Lamb kebab, soaked in a mixture of seasonings, the smell and taste of high-quality wine, is considered the most correct.

Ingredients:

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

Cooking method:

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

With pomegranate juice

Time: 2 days.
Number of servings: 5 persons.
Calorie content of the dish: 160 kcal.
Purpose: for lunch.
Cuisine: Azerbaijani.
Difficulty: medium.

You can often find photos of kebab in pomegranate marinade on the Internet. This dish is striking with its reddish tint, it is juicy, and looks attractive when the pieces are strung on a skewer. The process of making such a dish is more complicated than other grilled meat dishes: 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 kebab.

Ingredients:

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

Cooking method

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

With kefir

Time: 4-5 hours.
Number of servings: 5 persons.
Calorie content of the dish: 150 kcal.
Purpose: for lunch.
Cuisine: Georgian.
Difficulty: easy.

Caucasian-style shish kebab should be marinated in fermented milk products, for example, kefir. An important part is the presentation of the dish: the meat can be served with baked eggplants, red wine, whole cherry tomatoes, so that even in the photo it looks extremely appetizing. The most important element in its production is the correct kefir or ayran marinade, which sets the tone for the entire dish. Due to it, the pulp turns out to be tender, melting in the mouth, leaving no trace of its taste to the guest.

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:

Cut the lamb flesh into portions of 50-70 g, chop the onion.
Pour kefir into the container, lay out the shish kebab pieces, add onions, spices, salt and pepper. Let marinate for 3-4 hours.
Thread the pieces onto skewers and fry over coals until done.

With mineral water

Time: 6-7 hours.
Number of servings: 5 persons.
Calorie content of the dish: 130 kcal.
Purpose: for lunch.
Cuisine: Georgian.
Difficulty: easy.

Mineral water, famous for its beneficial properties, can also be useful when making barbecue. In carbonated form, it does an excellent job of softening the lamb flesh, without interrupting its taste, allowing you to enjoy the natural aroma of well-roasted lamb. Such kebab is usually served with hot sauce, ketchup, garlic sour cream or mayonnaise, so the lonely taste of the meat should be complemented with something.

Ingredients:

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

Cooking method:

Cut the meat into pieces of 50-70 g.
Chop the onion thoroughly and mix with salt to release juice.
Pour mineral water into a container, chop the ginger into it, add onions and pieces of lamb. Let it brew for 5-6 hours.
Thread onto skewers and fry until cooked over a large amount of coals for 25-30 minutes to form a golden brown crust.

In the oven

Time: 6-7 hours.
Number of servings: 5 persons.
Calorie content of the dish: 350 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: medium.

A not entirely standard meat recipe is suitable for those who do not have the opportunity to go out into nature, 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 the smoke. The whole secret is long-term infusion in a thick, aromatic marinade, which will give the lamb a piquant flavor. It won't cover up the flavor 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:

Cut the tenderloin into portions of 50-70 g, beat a little.
Chop the onion into rings and mix with salt to release juice.
Add onion, chopped garlic cloves, oregano, chopped basil, salt and pepper to the tomato sauce. Stir and add tenderloin pieces. Let it brew in the refrigerator for 4-5 hours.
Thread the tenderloin pieces onto skewers and place on a greased bottom of a baking sheet. Place in the oven and bake until done at 170 degrees.

From a leg of lamb

Time: 1-2 hours.
Number of servings: 5 persons.
Calorie content of the dish: 210 kcal.
Purpose: for lunch.
Cuisine: Azerbaijani.
Difficulty: easy.

The flesh of the hind leg of lamb is traditionally considered one of the best cuts 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 and smell, which will allow the meat to open up. To further delight your guests, serve the shish kebab with a spicy tomato sauce that goes perfectly with this dish. No spices needed here.

Ingredients:

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:

Cut the meat from the leg of lamb into portions.
Chop the onion and add it to the container with ketchup and tomato sauce. Place lamb. Marinate for 1 hour.
Fry over coals until cooked.

On the bone

Time: 2-3 hours.
Number of servings: 12 persons.
Calorie content of the dish: 180 kcal.
Purpose: for lunch.
Cuisine: Georgian.
Difficulty: easy.

It is known that meat with bones is excellent for cooking thick broth, which has a rich taste and aroma. The same is true for kebab: it turns out tender, has a distinct smell of fried lamb, and a properly selected marinade helps the flavor develop even more. The main thing is not to dry out the loin - it is customary to fry it using a grill grate rather than skewers. The dish will turn out tender and juicy.

Ingredients:

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

Cooking method:

Cut the loin between the ribs.
Finely chop the onion, grind the coriander along with pepper, salt, and cumin. Add the loin. Marinate for 2 hours.
Grill lamb over medium coals using a grill rack until cooked through.

From lamb meat

Time: 2-3 hours.
Number of servings: 12 persons.
Calorie content of the dish: 220 kcal.
Purpose: for lunch.
Cuisine: Georgian.
Difficulty: medium.

It’s not for nothing that rack of lamb is served in restaurants for huge sums of money. The flesh of young lamb is tender and has its own unique taste and aroma that cannot be overpowered by too fragrant marinade. It is also important not to overcook it: the structure of the fibers here is fragile, it disintegrates on its own, due to which the kebab should turn out to be very soft, melting in the mouth. Serve it with greens and pita bread.

Ingredients:

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

Cooking method:

Divide the rack between the ribs.
Grind the spices and mix with olive oil.
Place the ribs in vacuum sealed bags and evenly distribute the mixture of oil and spices between them. Seal the bags and let the contents sit for 2 hours.
Fry the rack slowly over a small amount of coals until cooked.

In Karski

Time: 8-9 hours.
Number of servings: 7 persons.
Calorie content of the dish: 110 kcal.
Purpose: for lunch.
Cuisine: Georgian.
Difficulty: medium.

Traditional Caucasian Karski-style meat is a whole work of art, whose recipe has been measured by generations of cooks. The fundamental 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 tender lamb kidneys are used, adding additional piquancy and bitterness.

Ingredients:

adrenal loin pulp – 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:

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

Video

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

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 sheep, but also very tasty.

Lamb kebab, the most delicious marinade to make the meat soft. Step-by-step recipes + 2 videos

Watch the third video recipe. There's an interesting marinade for barbecue. And the first recipe contains very tasty kebab and a simple, quick marinade.

Let's start cooking the meat

12. Cut the meat into pieces according to the ribs. Such pieces are called portioned cutlets. Of course, it’s a little unusual for us. But that's what they're called.

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

Cooking the 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. Add a teaspoon of sugar, a pinch of mint, a pinch of rosemary and the remaining lemon zest.

15. Our sauce is ready. Set aside. Then we will pour it over the finished kebabs.

Grilling kebabs

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

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

18. Shake off all the pieces of marinade from the meat with your hand so that they do not burn and place the now clean meat on the grill.

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

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

21. Fry on the second side, put a new batch on the grill, and remove the finished kebabs. In total, they 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 was almost completely cooked. Well, maybe a little bit of pinkness is visible. The second piece, which we fried for 1.5-2 minutes, was red inside, but very juicy.

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

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

Hurry up to the table before it gets cold.

Bon appetit!

Lamb shish kebab with fat tail

Ingredients:

Lamb (hind leg flesh) - 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

Preparation:

1. Grind the cumin, wrapped in a towel, with a hammer on top. Unfortunately, we didn't have a mortar. Yes, this is not so important. Grind coriander and peppercorns in the same way. Pour everything into a small cup, add salt and mix.

2. Cut the meat into pieces of 50-70 grams, cut off the veins and 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 into thin slices. It can now be bought at the market from lamb sellers

Making onion salad for barbecue

4. Slice the onion thinly with a sharp knife. If the onion is harsh, rinse it with cold water. Sprinkle the onions with the same spices as the meat and 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, it is still little known. However, many people like onions sprinkled with a sourish red drug. After all, this is a wonderful appetizer for barbecue, pilaf and grilling.

Sumac can be found in spice stores. In many countries, meat is marinated using vinegar, lemon juice and other acidic liquids. But in the Caucasus, sumac is the first spice that people think of when they need to marinate meat for shish kebab or barbecue. Sumac enhances lamb especially well.

Anyway. The onion salad is ready, let's move on.

5. Place the meat on skewers, alternating pieces of meat with pieces of fat tail fat. You come across fatty pieces of meat; lard can be put on after two pieces.

6. We got 5 skewers with shish kebab.

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

Let's start barbecuing

8. Place the shish kebab on the grill with hot coals.

9. After 4 minutes, turn it over. It is necessary that the meat is first sealed in high heat, and then slowly cooked in lower heat. Depending on the meat, it may be ready in 12 -15 minutes. Be sure to check by cutting with a knife.

10. You can serve the meat on a heated platter or on pita bread. Place the pita bread on the roasting meat and let it warm up.

11. Meanwhile, let's prepare the vegetable salad.

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

Bon appetit!

Video - The most delicious lamb kebab. Marinade recipe
Video - Delicious lamb shish kebab

Bon appetit!

It is known that lamb shish kebab has been prepared by the peoples of the Caucasus since ancient times. It is a traditional dish among southern peoples.

The ancestors began frying pre-marinated lamb meat almost immediately after conquering fire in the hearths. But, despite the vast experience, in order to cook lamb shish kebab correctly and tasty, you need to know all the subtleties and secrets of this procedure.

There are marinades that simply add flavor to meat, there are also marinades that change the taste of meat, and there are marinades that change the structure of meat. The latter are valued, since in this case you can highlight the taste with your favorite spices, and at the same time achieve the main goal - juicy and soft kebab on your table.

It is known that lamb is much easier to digest than pork and beef. Lamb fat has truly healing properties. In addition, this meat contains many vitamins, which are retained in it after heat treatment.

Many will say that lamb has its own specific smell. Each meat has its own flavor, but the right marinade and the right spices solve this problem, giving the kebab the desired shades of taste and smell.

In fact, choosing the right meat is of great importance. For juicy barbecue, be sure to choose fresh, fresh meat from an animal up to one year old.

In a young animal, the meat has a red tint, the meat has an elastic structure, and its fat is white with a slight creamy tint. Dark red meat and yellow fat clearly indicate that the slaughtered ram lived a long and happy life. Such meat can only be used for pilaf.

Recipe for lamb shish kebab in marinade with onion juice

How to marinate lamb kebab so that the result exceeds all expectations? Here is a simple recipe for shish kebab marinated with onion juice. Here you will find many interesting points and secrets of marinating meat.

The marinade offered here specifically changes the texture of the meat, combining with the spices to do its important job of tenderizing the lamb.

The meat obtained using this method is very juicy and soft. Without further ado, just try this recipe and you won’t regret it. Good luck and bon appetit!

You will need:

mutton
bulb onions

Cooking method:

So we have lamb meat

We don’t wash the meat, we cut it into small pieces of 40-45 g, put it on the table

Trim fat according to your wishes and preferences

Salt the meat generously and mix lightly

Now all the meat needs to be lightly beaten (or patted) with your palms for 2-3 minutes, each piece

During the beating (flaking) process, the salt penetrates deeply into the meat, and does not take the liquid from it, which cannot be allowed!

Oregano is a very good spice for lamb, it perfectly complements the taste of this meat, in addition, oregano does not burn on a charcoal grill, which is very important for the taste of the final dish

While mixing the meat with spices, we continue to slap it and lightly beat it with our palms

There is no need to beat it for a long time, the meat is already tender - this is done to better penetrate the taste into the meat

If you want to get a beautiful reddish color to the kebab, you can add red paprika after the oregano. In addition to color, it will add a pleasant taste of bell pepper.

Glass or plastic dishes are not suitable for this marinade.

We will pour the marinade, namely onion juice without pulp, covering the meat in the bowl by 1-2 cm

Place the onion in a juicer, squeezing out the required amount of juice to cover the meat.

If there is no juicer, then grate the onion onto 2-3 layers of gauze, then squeeze the juice from the pulp - only it is used in the marinade

Pour the onion juice over the lamb into the container, mix the meat with the onion by hand

Onion juice is an excellent antiseptic and natural antibiotic. In this case, it perfectly disinfects every piece of meat, killing all bacteria, if any.

So, add onion juice to the desired level, covering the lamb completely

The marinade is ready, stir the meat one last time

Cover the meat tightly with a lid.

If you plan to grill kebab today, then leave the dishes with lamb in the marinade at room temperature for no more than 4 hours!

If the barbecue event is planned for the next day, then place the container with the marinade in the cold for 10-12 hours

Bon appetit!

Lamb shish kebab in pomegranate juice

Here is a great recipe for lamb shish kebab with freshly squeezed pomegranate juice. Bright notes of seasonings and garlic, aromatic marinade will give the meat all the best.

This will be an amazing taste discovery for your guests and loved ones. Feel free to take note of the recipe and cook kebab this way one day in May. Bon appetit!

You will need:

2 kg lamb fillet
1 tbsp. freshly squeezed pomegranate juice
2-3 teeth. garlic
3 tbsp. l. olive oil
ground black pepper
1 tbsp. l. lemon juice
seasonings (a pinch each of red paprika, thyme, cumin, coriander and basil)
1 tsp. salt

Cooking method:

Let's start by preparing the marinade - in a separate bowl, mix pomegranate juice, olive oil, lemon juice and a little salt until smooth.
Peel the garlic and squeeze it through a press into the marinade, stir and let the mixture brew
While the marinade is infusing, let’s take care of the meat - cut it into small pieces of 30-40 g
Place the lamb in an enamel bowl with a lid and
Add spices to the meat one at a time and mix it with each
Add marinade, mix well with hands
Refrigerate the marinated meat for 6 hours.
Prepare “gray” coals from well-burnt firewood, preferably from fruit trees
Immediately after the marinating time has ended, thread the meat onto a skewer.
Fry on coals for 20 minutes until fully cooked, rotating the skewers frequently on the grill.
10 minutes before removing the kebabs, brush them with pomegranate marinade on all sides.

Bon appetit!

Video recipe for lamb shish kebab with tomato juice

Lamb shashlik with mineral water and lime

Try marinating lamb according to this recipe - with mineral water and lime. This kebab can melt the heart of any gourmet.

And those who don’t eat lamb will definitely want to try it. A moderate amount of spices, an unusual marinade with rosemary and a delicious aroma speak for themselves - this lamb kebab will turn out great.

Have a pleasant experience!

You will need:

4 kg lamb
1 pc. allspice black pepper
1 pc. black hot pepper
1 pc. dried ground cilantro
1 pc. cumin
1 pc. red paprika
3 pcs. fresh lime
100 g refined oil
100-150 ml mineral water
2nd branch fresh rosemary
4-5 pcs. bay leaf
lavash, green hot pepper, herbs, tomatoes for decoration

Cooking method:

Transfer the lamb to a container convenient for mixing.

Seasonings are next - add black allspice, black hot pepper, cumin, dry ground cilantro, red paprika

After adding each seasoning, mix the meat thoroughly with it.

It is very important not to overwhelm the meat with spices, so we add very little of everything, just to add a slight aroma.

Crush the bay leaf in your palms and add to the meat.

Cut the rosemary sprigs into 3-4 cm pieces, throw them into the marinade and stir

Add mineral water little by little

Cut the lime and squeeze the juice into a separate bowl.

Add vegetable oil to the juice, mix them well with a fork and pour the mixture into a container with meat

Mix everything by hand

Chop the onion into half rings

Grinding the onion in parts with your hands, add it to the meat, mix

After 24 hours, be sure to completely clean the meat from the marinade, then leave it in the cold for the time you need. You cannot marinate meat in this marinade for more than 24 hours - rosemary opens up strongly, imparting bitterness to the meat, which is undesirable

Thread the meat and green hot peppers onto skewers

The pepper bakes quickly - remove it from the grill and skewer, let it cool

Baked green peppers will perfectly complement lamb kebab with its flavor.

Grill the shish kebab for 20 minutes until done, frequently rotating the skewers over the coals.

We decorate it with crispy pita bread, heated in the oven, onion half rings with herbs, baked green peppers and fresh sweet tomatoes

Bon appetit!

Traditional Caucasian lamb shashlik recipe

How to properly marinate lamb in the Caucasian style? Traditionally, this recipe does not use any liquids such as vinegar, mineral water, wine, etc.

The meat is cleaned of excess pieces of fat and tendons; all the fat should not be cut off - it will only add juiciness and flavor to the future kebab. There is no need to worry about the specific aroma - it is practically absent in a young animal.

Good luck with your Caucasian kebab!

You will need:

3 kg of meat on the bone (loin)
3 kg onions
black peppercorns
mortar

Cooking method:

You shouldn't cut the meat off the bone.

According to the Caucasian recipe, such pieces are strung on skewers along the bone

Cut the onion into half rings, crush it slightly with your hands so that it releases its juice

Grind peppercorns in a mortar

We need a convenient deep container made of glass, stainless metal or enamel dishes

We will lay out the meat and onions in layers

The very first layer is onion on the bottom, salt and pepper it

Add another layer of onion, salt and pepper

We continue to alternate layers, the last layer is onion, cover with a lid

Meat in the marinade at room temperature will be ready for frying in 4 hours

It can be left to marinate overnight, but in the cold under the lid

With leftover lamb fat you can make a very tasty and impressive side dish.

Thread pieces of fat and potatoes onto thin skewers, make shallow frequent cuts on them, add salt and pepper, wrap everything tightly with fat-tailed film.

fry skewers with potatoes along with shish kebab on the grill

To ensure juicy meat, try to place the largest pieces in the center of the skewer.

Do not string the pieces too tightly; they may not cook evenly.

There should be no large gaps between the skewers on the grill

Well-marinated lamb is fried on “gray” coals for an average of 7-10 minutes

What a beautiful potato baked in fat tail film turns out!

Bon appetit!

Chechen lamb shashlik. Marinade for lamb shish kebab. Lamb shish kebab on the bone

Caucasian lamb shashlik recipe

Caucasian-style young lamb shashlik

How to marinate lamb correctly

Kiwi lamb marinade

Marinade with vinegar and onions for lamb

Marinade for lamb with mayonnaise

Marinade for lamb with mineral water

Marinade for lamb with wine

Honey marinade for lamb shish kebab

How to cook lamb shish kebab

What part of lamb is best to make shish kebab from?

How to marinate deliciously

Lamb shish kebab recipes

Classic recipe

With vinegar

In dry wine

With pomegranate juice

With kefir

With mineral water

In the oven

From a leg of lamb

On the bone

From lamb meat

In Karski

Video

Lamb kebab, the most delicious marinade to make the meat soft. Step-by-step recipes + 2 videos

Menu:

Lamb loin shashlik on the grill

Ingredients:

Preparation:

Let's start cooking the meat

Cooking the Sauce

Grilling kebabs

Lamb shish kebab with fat tail

Ingredients:

Preparation:

Making onion salad for barbecue

Let's start barbecuing

Video - The most delicious lamb kebab. Marinade recipe

Video - Delicious lamb shish kebab

Recipe for lamb shish kebab in marinade with onion juice

You will need:

Cooking method:

Lamb shish kebab in pomegranate juice

You will need:

Cooking method:

Video recipe for lamb shish kebab with tomato juice

Lamb shashlik with mineral water and lime

You will need:

Cooking method:

Traditional Caucasian lamb shashlik recipe

You will need:

Cooking method:

Video recipe for tender and juicy lamb shish kebab