Lamb shashlik. cooking and recipes marinades appetizing

Barbecue is an obligatory attribute of any departure on the nature. It can be cooked from any meat, but mutton recipes have won great popularity. The dish turns out delicious, fragrant, tender and juicy. There is a huge amount of marinades for cooking lamb shashlik, ranging from the simplest to the complex.

How to cook lamb skewers?

Meat-Caucasian

Caucasian lamb shashlik

Composition:

  1. Lamb - 2 kg
  2. Onions - 7 pcs.
  3. Dry wine - 250 ml
  4. Salt and spices - to taste
  5. Vegetable oil

Cooking:

  • Clean the lamb from the tendons and films, cut it into small pieces. Sprinkle with pepper and salt on all sides. Peel and chop the onion rings, mix it with the meat. Sprinkle with wine and add vegetable oil. Mix everything again.
  • For young meat, it is enough to marinate just 30 minutes, the older one needs 3-4 hours. Put the marinated lamb on skewers mixed with onions. Fry the kebabs on the grill, in the process of cooking, turn and drizzle the pieces with wine. Serve chopped greens and sauce to the cooked kebab.

Skewers with yogurt

Caucasian lamb shashlik

Composition:

  1. Lamb - 2 kg
  2. Yogurt - 2 tbsp.
  3. Olive oil - 100 ml
  4. Lemon - 2 pcs.
  5. Garlic - 5 cloves
  6. Spices (thyme, rosemary, etc.) - ½ tsp.
  7. Salt and pepper to taste
  8. Mint

Cooking:

  • Remove excess fat and film from mutton. Cut the meat into small pieces of approximately the same size. Salt and pepper. Mix yogurt with olive oil, chopped garlic and spices. Grate the lemon zest on a fine grater, squeeze the lemon juice and chop the mint leaves.
  • Add the zest, juice and mint to the yoghurt mixture. Pour the lamb pieces with the marinade and leave for 7 hours. Then you can start cooking the kebab in the usual way.

Smedovy sauce

Lamb shashlik with honey sauce

Composition:

  1. Lamb - 1.5 kg
  2. Garlic - 5 cloves
  3. Red pepper - ½ tsp.
  4. Zira - 2 tsp.
  5. Red wine vinegar - 2 tbsp.
  6. Honey - 3 tsp.
  7. Green olives - 1 can
  8. Olive oil - 6 tbsp.
  9. Salt - to taste
  10. Fresh Mint

Cooking:

  • Cut the meat into small pieces. In a deep bowl, mix 3 tbsp. olive oil, 1 tsp chopped garlic, cumin, salt and red pepper. Combine the prepared mixture with lamb pieces.
  • In a separate bowl, mix vinegar, honey, chopped mint leaves, chopped olives, leftover garlic, olive oil, and some jira.
  • Prepare in the usual way, on a brazier. Serve lamb skewers with honey sauce and vegetables.

How to marinate lamb skewers?

Indian dish

Indian shashlik

Composition:

  1. Lamb - 2 kg
  2. Sour milk - 800 ml
  3. Eggs - 7 pcs.
  4. Onions - 5 pcs.
  5. Beets - 3 pcs.
  6. Vegetable oil - 400 ml
  7. Coriander - 2 tbsp.
  8. Cardamom - 2 tsp.
  9. Ground ginger - 1 tsp.
  10. Ground cinnamon - 1 tsp.
  11. Carnation - 10 pcs.
  12. Curry - 1 tsp.
  13. Salt - to taste

Cooking:

  • Wash, dry, and cut the meat into medium sized cubes. Fill the lamb with sour milk or yoghurt, add ground ginger and salt. Pour half of the vegetable oil into a deep bowl, add coriander, finely chopped onion (2 pcs.) And marinated meat. Pour 1 tbsp. water.
  • Simmer the meat on low heat until half the liquid has evaporated. After, add cardamom, cinnamon and cloves. Mix and cook over low heat for another 5 minutes. Cook hard boiled eggs, cool, peel and slice.
  • Peel the beets and cut into thin slices. Cut the remaining onion into rings. Meat, egg, onion and beet string on skewers, pour the remaining butter and sprinkle with curry. Grill on hot coals until tender.

Uzbek shashlik

Mutton kebab with kiwi

Composition:

  1. Lamb - 1.5 kg
  2. Fat fat - 300 g
  3. Flour - 5 tbsp.
  4. Onions - 5 pcs.
  5. Anise - 1 tsp.
  6. Red ground pepper - 1 tsp.
  7. 3-% vinegar - 5 tbsp.
  8. Greens - for decoration

Cooking:

  • Cut the lamb into small pieces. Onions cut rings. Mix in a deep bowl chopped onion, red pepper, anise and vinegar.
  • Soak the lamb meat in the cooked marinade for 3 hours. String the marinated meat onto the skewer mixed with chicken-fat, top with flour and fry on the grill until tender. Sprinkle the ready shish kebab with chopped greens, season with sauce and serve to the table.

Kiwi meat

Mutton kebab with kiwi

Composition:

  1. Lamb - 1 kg
  2. Kiwi - 1 pc.
  3. Garlic - 3 cloves
  4. Lemon - 1 pc.
  5. Tomato - 2 pcs.
  6. Onions - 2 pcs.
  7. Cilantro - 1 bundle
  8. Vegetable oil - 200 ml
  9. Mineral water - 300 ml
  10. Salt - to taste

Cooking:

  • Cut the lamb into pieces. Onions cut into quarters and mince. Slice the tomatoes and crush, garlic - thin slices, and finely chop the cilantro.
  • Mix all the ingredients in a deep bowl, squeeze out lemon juice, pour in mineral water and salt. Peel the cleaned kiwi and add to the marinade, add vegetable oil. Mix everything thoroughly and leave the meat to marinate for 5 hours. After that you can grill the skewers on skewers.

Lamb shashlik in the oven: cooking method

Lamb shashlik in the oven: cooking method

Composition:

  1. Lamb - 2 kg
  2. Onions - 5 pcs.
  3. Dry white wine - 350 ml
  4. Mustard - 3 tbsp.
  5. Sugar - 2 tbsp.
  6. Salt and spices - to taste

Cooking:

  • Wash the lamb and fill it with cold salt water. Leave the meat for 1 h, then blot with a napkin and cut into small pieces.
  • Sprinkle the lamb pieces with salt and spices, mix and refrigerate for 2 hours. Be sure to cover the dishes with meat with a lid or cling film. Sprinkle the pickled lamb with chopped onion rings.
  • In a separate bowl, mix wine, sugar, mustard and mix everything. Pour the meat with the cooked marinade, mix and refrigerate again, but for the whole night. Put marinated lamb and onion on skewers, wrap each portion with foil and set in the oven. Cook the skewers at 200 degrees for 40 minutes.

See also:How to cook lamb chops?

Lamb shashlik is a delicious dish of oriental cuisine that can be cooked not only in nature but also at home. There are a huge number of marinade recipes for kebabs, and the main thing is to choose the best option for yourself or, if you wish, come up with your own, experimenting with various spices and spices.

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