Lamb kebab

One of the most common and traditional dishes of oriental cuisine is, of course, lamb shish kebab. This dish is loved by many thanks to its exquisite taste and texture: the finished dish is low-fat, but at the same time incredibly juicy, soft and melting in the mouth. You can prepare lamb in different ways, emphasizing the marinade, for example, using garlic so that the kebab has an islandy taste, lemon juice for a characteristic sourness, or Russian mustard for piquancy. This collection contains the best and proven recipes, so everyone will find an option that suits them.

Caucasian-style lamb shashlik - a classic recipe

A traditional dish of the East is pieces of lamb meat, thoroughly marinated and baked on hot coals, and in other words - Caucasian-style shish kebab. Of course, you will have to wait a little until the main component is completely saturated with onion juice and spices, but the result is definitely worth it!

1. 
   Classic Caucasian-style lamb shish kebab is easy to prepare. We thoroughly wash the meat under water, let it dry a little and cut it into medium-sized pieces (about 6 by 4 centimeters).
2. 
   In a separate plate, mix the required amount of salt and black pepper.
3. 
   Place the chopped pulp on a cutting board or tray and sprinkle generously with the spice mixture.
4. 
   Afterwards, turn the pieces over to the other side and repeat the manipulation.
5. 
   We “free” large onions from the husks and cut them into half rings or rings - as you like.
6. 
   Place some of the onion on the bottom of a large saucepan so that there are practically no gaps left, and lightly knead it with your hands.
7. 
   Place the lamb on a vegetable bed, without overlapping the pieces, on top of each other.
8. 
   We again distribute the onion half rings in a third layer.
9. 
   Repeat layers until all the meat is placed in the bowl. Cover the filled pan with the remaining onions, close the lid and let stand for 4 hours to soak.
10. 
    After the time has passed, place the lamb on skewers (it is better to discard the onion, as during the frying process it will char and give the finished dish an unpleasant aftertaste).
11. 
    Cook the kebab for about 20-30 minutes, turning from one side to the other if necessary. We check readiness with the tip of a knife - if the meat is light and colorless juice is released - it’s ready! Remove the aromatic dish from the coals, place it on plates and enjoy the natural taste. Bon appetit!

Lamb shish kebab on the grill in marinade with vinegar

Lamb shish kebab is a classic of all picnics and gatherings around the fire.The main secret of a delicious dish is to choose high-quality and fresh meat, marinated in a minimum amount of spices and vinegar. Of course, the debate about the most delicious marinade will continue endlessly, but we suggest trying this particular option and enjoying the amazing kebab.

Cooking time – 4 hours

Cooking time - 30 min.

Portions – 4-5.

Ingredients:

• Lamb – 2 kg.
• Onions – 4 pcs.
• Sunflower oil – 2 tbsp.
• Vinegar 9% – 2 tbsp.
• Salt - to taste.

For the marinade:

• Ground red pepper – 1 tsp.
• Basil (dry) – 1 tsp.
• Ground sweet paprika – 2 tsp.
• Coriander – 1 tsp.
• Dill (dry) – 1 tsp.
• Parsley (dry) – 1 tsp.
• Mustard (dry) – ½ tsp.
• Laurel leaf – 3 pcs.

Cooking process:

Step 1. We thoroughly wash the pulp under running water, dry it and separate it from the bones, making sure to remove all white films and cartilage, leaving the inclusions of fat for juiciness and aroma. We cut the prepared meat into medium-sized pieces so that when frying they do not become dry, but at the same time, they are completely fried.

Step 2. Peel large onions and cut into half rings.

Step 3. Transfer the onion pieces into a deep bowl and knead with your hands so that the vegetable releases its juice. Add the required amount of oil and vinegar, stir and add spices (their quantity can be reduced if you do not like the spicy taste and, for example, use it during your next trip to nature). Break the bay leaves with your fingers and stir again to distribute evenly.

Step 4. Place the chopped meat in a basin or large pan, pour the onion marinade into it - stir the ingredients and leave for at least three hours.

Step 5.At this time, light a fire and prepare a large amount of coals. The coals should cool slightly before grilling and should be slightly ashy in color rather than bright orange.

Step 6. Place the lamb on skewers and place on the grill.

Step 7. Periodically turn the meat from one side to the other to avoid burning.

Step 8. Simmer the kebab for about half an hour until fully cooked and serve in combination with pickled onions (salt, pepper, vinegar and vegetable oil) and chopped fresh vegetables. Bon appetit!

Juicy lamb shish kebab with onions

Onions are an integral addition to any meat and lamb is no exception. The pulp marinated in onion half rings with the addition of salt and ground pepper is always incredibly juicy, tasty and aromatic. Lamb shish kebab cooked on coals will please all your guests, so get ready to share the recipe!

Cooking time – 3 hours 50 minutes

Cooking time - 20 minutes.

Portions – 3.

Ingredients:

• Lamb pulp – 1.2-1.5 kg.
• Onions – 3-4 pcs.
• Lard – 150 gr.
• Salt - to taste.
• Ground black pepper - to taste.
• Lemon juice – 1-2 tbsp.
• Khmeli-suneli seasoning – 2-3 pinches.
• Vegetable oil – 2 tbsp.

Cooking process:

Step 1. Separate the meat from the bone and cut into pieces convenient for skewering. Chop the onion into half rings and mix the two components in a large bowl - lightly knead with your hands so that the onion pieces release the juice. Add large quantities of onion, oil, ground pepper, a couple of pinches of salt and a little lemon juice to neutralize the specific odor. Leave in the cold for 2-3 hours to soak.

Step 2.When the lamb is almost saturated with the marinade, cut the lard into squares no more than two centimeters thick.

Step 3. And we start threading: after each piece of meat, we skewer and lard, alternating the ingredients.

Step 4. Place the blanks on a grill filled with hot coals and fry. Thanks to the addition of bacon, lean lamb will become juicy and soft inside, and the fat dripping onto the coals will saturate the meat with a unique smoky aroma.

Step 5. Cook the kebab for about 25-30 minutes, making sure that the pieces do not burn. We combine the hot dish with onions, herbs and enjoy the Caucasian classics. Bon appetit!

How to cook lamb loin shish kebab?

Today we present to your attention a proven recipe for preparing lamb loin on the bone, marinated in a mixture of spices such as cumin, coriander and black pepper in combination with olive oil. Shish kebab goes perfectly with young boiled potatoes, herbs and seasonal vegetables.

Cooking time – 1 hour 50 minutes

Cooking time - 10 min.

Portions – 3.

Ingredients:

• Lamb loin – 600-800 gr.
• Olive oil – 3 tbsp.
• Zira - to taste.
• Coriander (beans) - to taste.
• Salt - to taste.
• Black peppercorns - to taste.

Cooking process:

Step 1. Prepare the meat and spices listed in the “ingredients” column: thoroughly wash the loin and wipe it dry with paper towels (choose the meat so that the thickness of the meat is no more and no less than two centimeters).

Step 2. Place cumin, coriander seeds, salt and peppercorns in a mortar in the desired quantity.

Step 3. And knead with a pestle until it becomes seasoned.Mix the resulting spice with high-quality olive oil and generously rub the lamb on all sides - leave it cool for one hour.

Step 4. Place the marinated meat on a barbecue grill and fry over low-heat coals until cooked (about 20 minutes).

Step 5. Decorate the fragrant and juicy kebab with green onion feathers and fresh sprigs of purple basil, invite family and guests to the table. Bon appetit!

Soft lamb shish kebab marinated with kiwi

Kiwi is a tropical fruit and, it would seem, what could this sweet product and lamb have in common? However, by preparing a marinade from a green fruit with small seeds and soaking the meat in it, we will get an incredibly tasty food that will disintegrate into the fibers itself and simply melt in the mouth.

Cooking time – 1 hour 50 minutes

Cooking time - 20 minutes.

Portions – 4.

Ingredients:

• Lamb – 1 kg.
• Kiwi – 1 pc.
• Onion – 3 pcs.
• Vegetable oil – 3 tbsp.
• Barbecue seasoning - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. For speed and convenience, place the ingredients needed for the marinade on the work surface.

Step 2. Remove the thin skin from the kiwi and rub it directly into the bowl.

Step 3. Cut the peeled onions into rings.

Step 4. Cut the washed and dried lamb into medium-sized pieces so that during the heat treatment the meat does not dry out, but is completely fried.

Step 5. Place the meat pieces, fruit pulp and onion rings into a large bowl - stir and mash the onion with your hands to release the juice, which softens the lamb.Salt and pepper the preparation, add barbecue seasonings, mix and leave in a cold place for at least one hour.

Step 6. Thread the marinade-soaked meat onto skewers and fry over charcoal until cooked. Bon appetit!

Delicious lamb ribs kebab

What could be tastier and more aromatic than homemade lamb ribs kebab combined with your favorite side dish and fresh vegetables? If you are going on a picnic or hiking, be sure to take note of a simple recipe for preparing an incredibly juicy and tender meat dish that even an inexperienced cook can prepare.

Cooking time – 3 hours

Cooking time - 20 minutes.

Portions – 2-4.

Ingredients:

• Lamb ribs – 1 kg.
• Onion – 260 gr.

For the marinade:

• Soy sauce – 45 ml.
• Pomegranate juice – 200 ml.
• Thyme – 1 tsp.
• Rosemary – 1 tsp.
• Salt – 1 tsp.
• Ground black pepper – ½ tsp.

Cooking process:

Step 1. Prepare the main ingredient - lamb: wash, dry and cut into segments or leave the strip whole (according to your taste).

Step 2. For the marinade, mix soy sauce, fruit juice, ground pepper and aromatic herbs in a bowl.

Step 3. Also be sure to add some salt to the dressing.

Step 4. Thoroughly stir the salt crystals in the sauce and let it sit for about ten minutes so that all the spices have time to open up and release their aroma.

Step 5. Place the meat in a bowl of a suitable size and fill it with soy-pomegranate mixture.

Step 6. Add peeled onions, cut into two to four parts, into the container. Mix all the ingredients and refrigerate for at least 2 hours, or better yet, overnight.

Step 7Thread the soaked ribs onto skewers (it is advisable to use two “skewers” ​​for one ribbon, because the meat will not turn over when frying).

Step 8. Transfer the pieces to a grill filled with hot coals and fry on both sides for about 20-30 minutes. Before serving, decorate the dish with broken pomegranates and parsley sprigs. Bon appetit!

Marinade for lamb shish kebab with kefir

Let's prepare a juicy and tender lamb shish kebab, marinated in a mixture of kefir, lemon and onion. Such a dish will become the highlight of any picnic around the fire and will instantly fly off the plates, because the finished meat will simply melt in your mouth. Therefore, we recommend preparing with reserve in advance!

Cooking time – 4 hours 30 minutes

Cooking time – 25 min.

Portions – 8.

Ingredients:

• Lamb – 1.5 kg.
• Onions – 4 pcs.
• Lemon – 1 pc.
• Kefir – 500 ml.
• Laurel leaf – 4 pcs.
• Black peppercorns - to taste.
• Ground black pepper - to taste.
• Salt - to taste.

Cooking process:

Step 1. We clean the lamb from white films and cartilage, wash and dry it, and then cut it into medium-sized pieces for full frying.

Step 2. Remove the peel from the onion and cut it into half rings - alternating layers of meat and onion. Place the ingredients in a large container, seasoning the layers with two types of pepper and laurel leaves. Pour the juice of one lemon over the assembled “structure” and leave for 40-60 minutes.

Step 3. After the time has passed, add kefir to the bowl with the kebab and let it sit for about 3-4 more hours to soak.

Step 4. Five minutes before threading the lamb onto skewers, add salt, based on your preferences, and mix.

Step 5.Fry the meat pieces over hot coals until fully cooked, turning from one side to the other from time to time. We serve this aromatic dish to the table in combination with fresh vegetables, herbs and sauces. Bon appetit!

Marinade for lamb shish kebab with mineral water

At the moment, there are a great many recipes for marinades for various meats, however, the simplest option to this day remains a marinade based on mineral water. The simplest and most affordable ingredients make the most delicious and tender lamb kebab!

Cooking time – 1 hour 45 minutes

Cooking time - 15 minutes.

Portions – 3.

Ingredients:

• Lamb – 1 kg.
• Onion – 500 gr.
• Mineral water (carbonated) – 1 l.
• Ground black pepper - to taste.
• Zira - to taste.
• Coriander - to taste.
• Salt - to taste.

Cooking process:

Step 1. We “free” half a kilogram of onion from the peel, cut it into half rings and place it in a large bowl - knead it with your hands until the juice is released.

Step 2. Cut the lamb into small segments that will be convenient to fry on a skewer and add to the onion pieces. Sprinkle with cumin (just a little), coriander and ground pepper - mix and press lightly again.

Step 3. Fill the contents of the container with mineral water and leave for one hour - this time is enough to completely saturate the pieces.

Step 4. When the coals are almost ready, place the lamb (without onions, as it will char and become bitter) on skewers or distribute on the barbecue grill.

Step 5. Place the pieces on the coals and start frying: the average heat treatment time is about 15 minutes.

Step 6. Brown the kebab, check for doneness and serve, sprinkled with a pinch of salt. Bon appetit!

Lamb kebab marinated with soy sauce

Soy sauce, lemon, mustard, onion and garlic are the key to a tasty and juicy kebab, which always turns out perfect: a golden-brown and appetizing crust on the outside and a soft, melt-in-your-mouth texture on the inside. A marinade made from these ingredients is suitable for any meat, but is especially good with lamb.

Cooking time – 3-5 hours

Cooking time – 35 min.

Portions – 3-4.

Ingredients:

• Lamb – 1 kg.
• Onion – 3 pcs.
• Garlic – 3 teeth.
• Soy sauce – 5 tbsp.
• Granulated sugar – 2 tbsp.
• Mustard – 1 tbsp.
• Lemon – 2 pcs.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Prepare the ingredients for the marinade: cut the onion into half rings, pass the garlic through a press or chop it with a knife and combine it with soy sauce, mustard and granulated sugar.

Step 2. Squeeze the juice out of two lemons (one may be enough, since the recipe requires no more than 4-5 tablespoons).

Step 3. Cut the lamb into medium-sized segments and mix with onion half rings, garlic mixture and lemon juice. Also, based on your preferences, add ground black pepper and salt.

Step 4. Marinate the meat pieces for at least three hours, and then place them on skewers and start frying. We check the readiness with a knife: if in the center of the piece the meat is light and releases clear juice, remove it from the coals.

Step 5. Serve tender and juicy kebab on a sheet of pita bread with pickled onions and herbs. Bon appetit!

Marinade for lamb shish kebab with pomegranate juice

We present to your attention a simple, but at the same time original recipe for preparing juicy and tender lamb kebab, marinated in a mixture of pomegranate juice, lemon, vegetables and spicy spices and herbs.

Cooking time – 2 hours 50 minutes

Cooking time - 20 minutes.

Portions – 6.

Ingredients:

• Lamb – 2 kg.
• Onion – 1 kg.
• Garlic – 1 head.
• Pomegranate juice – 100 ml.
• Lemon – 1 pc.
• Vegetable oil – 2 tbsp.
• Seasoning for meat - to taste.
• Zira – ½ tsp.
• Coriander – 1 tsp.
• Black peppercorns - to taste.
• Ground sweet red pepper – 1 tsp.
• Basil – 1 tsp.
• Thyme – 1 tsp.
• Salt - to taste.

Cooking process:

Step 1. Thoroughly clean the lamb from dense white films and fat (we put the fat aside, we will need it a little later). Afterwards, rinse the meat thoroughly under running water and dry it with paper towels.

Step 2. Cut the pulp from the bone (if any) and cut into pieces of medium and equal size for uniform frying in the future.

Step 3. Transfer the cold cuts into a glass or enamel container that will not oxidize the product.

Step 4. Remove the peel from a kilogram of onion and cut it into the thinnest rings or half rings - sprinkle with a pinch of salt and knead with your hands until the juice comes out.

Step 5. Add onion rings to the meat and mix, press on the components again.

Step 6. Grind black peppercorns and coriander (if it is in grains) in a coffee grinder or crush it with the tip of a knife.

Step 7. Measure out the required amount of spices indicated in the list of ingredients.

Step 8. Pour the mixture of spices and herbs into the meat.

Step 9. Using your hands, stir the lamb with the onion and seasonings to distribute it evenly.

Step 10. Chop the head of garlic and also place it in a container with kebab.

Step 11. Add a little vegetable oil to the preparation for juiciness.

Step 12. And lemon juice to neutralize the specific smell of lamb.

Step 13Add pomegranate juice (you can replace it with pomegranate sauce, it will take no more than two tablespoons).

Step 14. Mix the ingredients thoroughly again and put them in a cool place for at least two hours.

Step 15. After the time has passed, we thread the soaked lamb onto skewers, alternating meat pieces with small strips of lard, which we cut off during cutting.

Step 16. Place all the prepared lamb.

Step 17. Place the blanks on a grill filled with low-hot coals.

Step 18. Fry the kebab, periodically turning it from one side to the other to avoid charring.

Step 19. Serve the finished dish directly on the skewers and immediately begin tasting the juicy kebab in pomegranate juice. Bon appetit!