The most delicious lamb barbecue marinade

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

Many kebab lovers confidently say that the best meat for this dish is lamb. And they are right, because the original preparation of this meat dish was precisely from the pulp of a ram. Few people know how to properly cook barbecue from this meat.

In this article, we will read how to cook lamb shashlik, consider the recipes for the most delicious and popular marinades, find out what ingredients to add so that the meat is soft, juicy and aromatic.

Lamb kebab with vinegar

The most popular and proven recipe is lamb kebab with vinegar. It will soften all the veins and the meat will turn out soft and juicy.

Ingredients:

• a piece of ram meat - 0.5 kg;
• onions - 3 pieces;
• vinegar 9% - 1 tablespoon;
• olive oil - 1 tablespoon;
• mint - 1 sprig;
• parsley - one small bunch;
• spices, salt and pepper - at the discretion of the cook.

Cooking process:

1. Cut the selected piece of meat in portions, so that it is convenient to string on a skewer or lay on a barbecue. Remove films and veins, rinse under running water and place in a deep container. Add your favorite spices, the required amount of salt, pepper, vinegar and olive oil to this. Mix all ingredients.
2. Then take care of the onion, it needs to be peeled and cut into rings. Tear the prepared and washed greens into small pieces. Add all this to a container with meat, mix well so that juice appears. Now cover and set aside in the cold. It's good if the meat is marinated for 8 hours (you can put it overnight), then it will be fragrant and juicy when finished. In the morning you can already fry it.

Lamb shashlik with kiwi and lemon marinade

Kiwi does wonders with meat! Lamb kebab is a little harsh, but this fruit will make it soft and aromatic.

Ingredients:

• a piece of lamb meat - 500 gr.;
• half a kiwi fruit;
• cilantro - a small bunch;
• onions - 2 pieces;
• half a lemon;
• garlic - 1 clove;
• tomatoes - 1 piece;
• vegetable oil - 40 grams;
• highly carbonated mineral water - 150 ml;
• salt and black pepper - at the discretion of the cook.

Cooking process:

Cut a piece of lamb meat into medium portions, rinse under running water.

1. Cut two peeled onions and a tomato into large slices, chop in a meat grinder or blender.
2. Finely chop the cloves of garlic and a bunch of cilantro.
3. Transfer all prepared ingredients into a deep container, squeeze out half a lemon. Then grind it and add to the total mass, salt and pepper at your discretion, pour in the required amount of mineral water, stir everything well.
4. So that the dish has a piquant twist, peel the skin of the kiwi, squeeze it into a container where all the ingredients are already mixed, pour in the required amount of vegetable oil, stir the mass again.
5. Cover the container with food with a piece of cling film, put it in the cold and leave the future kebab there for 6-8 hours.

After the time has elapsed, the meat can be fried.

Lamb shashlik with kefir

Delicious lamb can be prepared by marinating the meat in kefir. According to the recipe described below, you get a shish kebab without the specific smell inherent in ram meat.

Ingredients:

• a piece of lamb - 1 kg;
• kefir - 200 ml;
• onions - 3-5 pieces;
• garlic - 1-2 cloves;
• barbecue seasonings - at the discretion of the cook;
• thyme - half a teaspoon;
• salt and black pepper - at the discretion of the cook.

Cooking method:

1. Rinse a piece of meat well under running water, cut into medium-sized portions.
2. Peel the required number of onions, cut them into wedges and mince. Finely chop the garlic teeth into plates using a knife.
3. Put the chopped pieces of lamb meat into a container convenient for mixing, add as much thyme as you need, salt and pepper at your discretion, pour onion gruel here and add chopped garlic. Mix well.
4. Add the required amount of kefir, stir the whole mass again, cover. Put in the cold and marinate for 8-10 hours.

Spicy spicy kebab with kefir and yogurt

The peculiarity of this recipe is that the meat is tender, juicy and spicy. Plus, it's a little spicy and sweetish.

Marinade with kefir

Ingredients:

• ram meat - 1 kg;
• kefir with a fat content of 2.5% - 400 ml;
• onions - 4-6 heads;
• powdered sugar - 1 teaspoon;
• salt, pepper - at the discretion of the cook.

Cooking process:

1. Chill a piece of lamb, rinse under running water, cut into medium portions and place in a deep container. Next, you can start preparing the marinade.
2. Grate or chop half the onion through a meat grinder. Add gruel to meat, pepper and salt.
3. Pour the required amount of kefir into a container with meat. Pour in the icing sugar, stir.
4. Chop the remaining onion into rings and place on the lamb. Cover the dish and put in the cold for 8-10 hours.

Marinade with yogurt

The preparation of the next yogurt marinade will appeal to lovers of the sweetish aftertaste of meat. The spice, which is so important in meat, will be given by a set of seasonings.

Ingredients:

• a piece of lamb - 0.5 kg;
• yogurt - 250 ml;
• marjoram - 1-2 pieces;
• paprika - 0.5 tablespoon;
• onions - 1 pc.;
• chili pepper - 1 pc.;
• garlic - 3-5 cloves;
• rosemary - 2 pieces.

Cooking process:

1. Cut the lamb into cubes suitable for skewering.
2. Chop the onion, garlic, chili, rosemary and chopped marjoram (can be replaced with dry spices).
3. Stir with pieces of lamb, pour all the required amount of yogurt. The meat should be infused for about 3-4 hours, but not in the cold, but in the room. After the time has elapsed, you can fry.

Great lamb kebab with soy sauce

Soy sauce contains the optimal amount of acid and is well suited for marinating lamb. Thanks to monosodium glutamate, which is in the sauce, the meat will not have the specific smell that is characteristic of this product. There is no need to salt the kebab, since this component is enough in the sauce.

Ingredients:

• lamb - 0.5 kg;
• soy sauce - 50 ml;
• garlic - one clove;
• lemon juice squeezed from 1/3 of the fruit;
• sugar - 0.5 teaspoon;
• spices - at the discretion of the chef.

Cooking process:

1. Grind the cloves of garlic, add soy sauce, lemon juice and spices to make a homogeneous mass.
2. Pour the resulting marinade into a container with chopped meat, mix thoroughly so that all components are evenly distributed. Leave the meat to marinate for about 4-5 hours.

Lamb shashlik with wine

Wine contains many natural acids: malic, succinic, acetic, lactic and citric, exactly as much as the body needs. That is why wine has been used since ancient times for the base of the marinade for barbecue, especially from lamb meat.

The most suitable wine for pickling is dry red, thanks to which the meat becomes tart.

Ingredients:

• lamb - 1 kg;
• onions - 3-5 heads;
• red wine - 200 ml;
• seasonings, salt - at the discretion of the cook.

Cooking process:

1. Cut the prepared and washed piece of meat into portions, put in a bowl, salt, season and let it brew.
2. Cut the onion into rings, fold into the meat. Pour in the wine, but so that it does not cover the contents of the container. You do not need to mix onion rings with meat, let them remain on top.
3. Cover the bowl with plastic wrap and refrigerate. In the morning the kebab will be ready and the meat will be completely marinated. If the bowl with lamb and marinade is left in the room, then the marinating time is 4 hours.

How to cook lamb skewers in tomato sauce

Consider another version of a real mutton kebab. Not only spices, but also the marinade with tomato sauce will give a special zest.

Ingredients:

• lamb loin - 1 kg;
• tomato juice - 200 ml;
• onions - 4 pieces;
• garlic - 4-5 cloves;
• cilantro - a bunch;
• chili pepper - half a pod;
• half a lemon;
• vegetable oil - 40 ml;
• sweet paprika, turmeric, ground coriander, ground cumin - at the discretion of the cook.

Cooking process:

1. Peel the onions, cut into half rings and place in a container suitable for mixing.
2. Crumble the garlic into plates and add here. Cut the chili into rings. Wash cilantro and tear into pieces.
3. Mash the whole mass in a bowl so that the juice stands out from it. Season with salt, pepper, paprika, turmeric, ground coriander, cumin, add the required amount of vegetable oil and tomato juice.
4. Add a mixture of herbs and spices to the chopped meat, stir, put in the cold for several hours.

After the time has elapsed, the kebab can be fried.

Lamb kebab recipe with the addition of mineral water and bread

In many families, marinating a shish kebab, they add mineral water to it, which will enrich the meat with carbohydrates, due to this it will be soft and juicy.

Ingredients:

• lamb - 1.5 kg;
• carbonated mineral water - 250 ml;
• medium lemon - 1 piece;
• one large tomato;
• one medium onion;
• rye bread - 150 gr;
• pepper, salt, seasonings - at the discretion of the cook.

Cooking method:

1. Rinse the lamb meat under running water, cut it crosswise into small pieces.
2. Transfer to a deep container, sprinkle, cut into half rings, onions, crush a little. Put the tomatoes in slices here. Leave so that all the contents let the juice out.
3. Put slices of rye bread into another container. Squeeze the juice from the lemon here, pour the resulting mass with mineral water. Stir and put in a bowl for the meat. Season with salt, spices and pepper.
4. Stir and leave in the cold to marinate. The advantage of this marinade is that it softens the meat without disturbing its structure.

Lamb kebab recipe with mayonnaise and mustard

Mayonnaise is considered the most popular and affordable product for barbecue pickling. And if you mix it with mustard, you get an excellent tandem of two products.

Ingredients:

• lamb - 1 kg;
• onions - 3 pieces;
• mayonnaise - 100 grams;
• mustard - 100 grams;
• pepper, salt and spices - at the discretion of the cook.

Cooking process:

1. Cut the meat into portions, put in a deep container, salt and pepper. Finely chop the onion and add here. Mash so that juice appears.
2. Mix mayonnaise with mustard, pour the mixture into the meat, stir. Cover with cling film and leave for 5-7 hours.

Advice! The taste of the kebab will depend on which mustard you choose. Traditional Russian mustard will add spice. If aromatic meat of a soft taste is preferable, then it is better to buy sweet mustard - French or Dijon.