✅ What is the best way to marinate lamb: 3 delicious ways

Lamb is tender, tasty, healthy and environmentally friendly meat. The fact is that when raising sheep, antibiotics, hormones and other artificial additives are not used. Lamb contains easily digestible proteins, valuable vitamins, minerals, macro- and microelements, especially iron. There are certain subtleties and rules for cooking lamb that will help you avoid many mistakes, thanks to which the dish will turn out appetizing, juicy, aromatic and very tasty. This article will talk about how to marinate lamb so that the meat becomes softer and juicier and as a result we get a tasty delicacy. Let's figure it out.

Lamb marinade - 11 ways to add special taste and aroma to dishes

A properly composed marinade for lamb will make even the tough part of the carcass juicier and softer. The easiest option is to soak the lamb in a mixture of oil, vinegar and garlic or soak the meat in yogurt and cardamom. There are hundreds of ways to improve the taste and aroma of ribs, loin and rack, and the most delicious of them are presented below.

Cooking process

Marinade for meat (lamb) in the oven should be done immediately before soaking the product. We decided to use natural yogurt as the basis for this sauce. This product is able to soften meat, as well as make it tender and juicy.

Add grated ginger and pepper to the yogurt for spiciness, as well as chopped garlic and fresh chopped cilantro, mix them thoroughly. After this, hot pepper and salt to taste are added to the ingredients.

Having received a fragrant and very spicy gruel, rub it on a pre-treated spatula. In this form, the dishes with meat and marinade are covered with foil or film and then placed in the refrigerator.

After keeping the product in the cold for several hours, it is placed on a baking sheet and baked for an hour at 190 degrees.

This time is enough for the lamb to be covered with a golden brown crust, and the inside to be completely baked, juicy and tender.

How to properly marinate lamb?

The best marinade for lamb is one that contains acid. This could be a mixture of lemon juice and sparkling water, kefir, dry wine or crushed tomatoes. The acid-containing base, in combination with spices and herbs, eliminates the specific odor, softens tough meat fibers and reveals the taste of meat well.

Even the simplest lamb marinade should be done with gloves. Typically, it contains a lot of spices that can leave dark spots on your hands.
The meat should be placed in the marinade rather than poured over the meat.
The classic marinade for lamb includes a lot of greens: cilantro, parsley, onions. Greens should be torn with your hands, not cut with a knife. If you tear, then all the necessary oils and aromas will go to the marinade, and will not oxidize under the knife.

How to marinate lamb kebab?

Lamb shish kebab is the most delicious marinade, invented by Caucasian chefs. This marinade contains tomato juice, oil and a lot of spices. The presence of hot spices and acid make it very active, so keeping meat in it for more than three hours is not recommended, as otherwise you can lose the true taste of the meat and end up with a mixture of herbs.

loin - 900 g;
oil - 50 ml;
tomato juice - 250 ml;
chili - 1/2 pcs.;
onion - 300 g;
garlic - 20 g;
coriander grains - 5 g;
salt - 20 g;
fresh cilantro - 30 g;
lemon juice - 50 ml;
ground black pepper - 5 g;
zira - 5 g.

Trim the fat from the meat and cut the flesh into pieces.
Chop the onion, crush it a little so that it releases its juice.
Grind the garlic, chili, mash the coriander seeds.
Combine spices and spices.
Add cilantro, tomato and lemon juice, oil.
Place the meat in the lamb marinade and refrigerate for 3 hours.

How to marinate lamb for baking in the oven?

Marinade for lamb in the oven is different from marinades for frying. It faces another task - when baking, the meat must retain its juiciness and acquire flavor. To do this, lamb is marinated in oil, vinegar and herbs. The oil forms a protective film that prevents the meat from drying out and promotes good penetration of vinegar and herbs into the pulp.

leg of lamb - 1.2 kg;
clove of garlic - 5 pcs.;
oil - 60 ml;
wine vinegar - 40 ml;
rosemary sprig - 2 pcs.;
oregano - 5 g;
salt - 10 g;
ground black pepper - 5 g.

Crush the garlic into a paste and mix with rosemary needles, pepper, salt and oregano.
Add oil and vinegar.
Make deep cuts all over the leg of lamb and coat with marinade.
Apply the remainder to the entire surface of your leg and leave at room temperature for 3 hours.

Marinade for lamb ribs

There are a lot of options available for marinade for bone-in lamb. Whatever they are, “fast” acidic or “slow” gentle, the principle is laid down everywhere: after cooking, the meat should remain juicy, tender and easily separated from the bone. This recipe, based on yogurt, liqueur, butter and lemon juice, will produce meat to the specified standard.

ribs - 1.5 kg;
yogurt - 160 ml;
lemon juice - 60 ml;
liqueur - 80 ml;
dried thyme, oregano, rosemary - 5 g each;
olive oil - 120 ml;
clove of garlic - 4 pcs.

Mix all ingredients thoroughly.
Divide the lamb ribs into portions.
Immerse the ribs in the marinade and set aside for 5 hours.

How to marinate lamb for frying in a pan?

Any marinade recipe for lamb can be adapted for frying in a pan. In this case, the marinade is not as important as the age and quality of the meat. Only young lamb is suitable for frying; it cooks quickly and marinates in 20 minutes. Especially if you use an active, acidic marinade based on wine vinegar, soy sauce and oil.

lamb pulp - 450 g;
wine vinegar - 40 ml;
oil - 80 ml;
soy sauce - 100 ml;
clove of garlic - 2 pcs.;
sugar - 5 g;
ground black pepper - a pinch.

Whisk wine vinegar with oil, sugar, soy sauce, pepper and garlic.
Marinate the lamb pieces for 20 minutes.

How to marinate lamb for stewing?

Traditionally, the marinade for stewing lamb is a mixture of dry spices and onions. This is due to further preparation, which involves stewing meat for a long time in liquid, which automatically eliminates the use of liquid marinades. There is enough onion juice to soften the meat and not dry out during marinating.

neck - 850 g;
pepper mixture - 10 g;
onions - 4 pcs.;
thyme - a pinch;
tarragon - 5 g.

Without trimming the fat, cut the neck into equal pieces.
Sprinkle with spices and chopped onions.
Rub the mixture into each piece of meat with your fingers and refrigerate for 1.5 hours.

Soy marinade for lamb

Lamb marinade with soy sauce is one of the budget and absolutely harmless ways to improve the taste of meat. Soy sauce is a unique product that can simultaneously replace salt, oil and mayonnaise, and enrich the body with a mass of amino acids and vitamins. It delicately softens the meat and makes it especially piquant and delicious.

lamb fillet - 550 g;
soy sauce - 100 ml;
chili - 1/4 pcs.;
clove of garlic - 2 pcs.;
fresh herbs - 20 g;
sugar - 5 g;
lemon juice - 40 ml.

Grind the garlic into a paste.
Finely chop the chili.
Connect both components.
Add sauce, herbs, lemon juice and sugar.
Place pieces of meat in the lamb marinade for 3 hours.

Lamb in pomegranate marinade

Lamb marinade with pomegranate juice is the most productive option for obtaining quality meat. Fruit acids in the juice quickly soften the meat fibers and give the lamb a noble taste. Along with this, the juice is rich in tannins that can toughen the meat, so it should be marinated for no more than 6 hours.

lamb fillet - 550 g;
pomegranate juice - 250 ml;
clove of garlic - 3 pcs.;
ground black pepper - 5 g;
olive oil - 60 ml.

Mix pomegranate juice, oil, pepper and chopped garlic in one container.
Place the meat in the pomegranate marinade for lamb and leave in a cool place for 2 hours.

General rules for marinating leg of lamb

Thanks to this operation, high-density meat is softened, saturated with spices and salt, which gives a special taste and aroma, and excess odor is removed. The marinating time depends on the age of the meat:

For lamb, 6-12 hours is enough.
For young and adult lamb – 24-48 hours.
It’s not even worth marinating and baking old lamb - it will be tough, dry and with an unpleasant odor. It is better not to buy such meat or just boil it.

Lamb that is over a year old should be soaked in cold water for 2-3 hours before marinating.

Other important points:

For marinating, you need to use large dishes made of steel, glass, or enameled. It is forbidden to take aluminum, copper and plastic containers - the acid from the marinade will corrode the walls, and the meat will acquire a nasty metallic taste.
The marinade should completely cover the entire piece.
During marinating, it is advisable to turn the meat several times and shake the liquid, as the spices settle to the bottom of the vessel.
The marinade for lamb on the bone - leg, ribs, shoulder - is prepared more spicy and stronger than for meat in pieces for kebab.
Be sure to cut off all large fat, especially yellow fat.
Keep the meat covered in the refrigerator while marinating. And if the marinade is thick, wrap it in foil or film, but still turn it over several times so that all the marinade does not flow into one place.
After marinating the lamb for baking in the oven, you can stuff it with lard - cut into sticks up to 3 cm long, make punctures along the fibers and use a wooden stick to place the lard in them. The second way to cook a whole leg of lamb is to cover it with thin long layers of lard or bacon and tie it with culinary thread. Cut it before finishing baking.

Lamb kebab is the most delicious marinade to make the meat soft and juicy

Good afternoon friends!

Everyone's on a picnic! Today we have lamb shish kebab - a traditional dish of the Caucasian peoples. Properly cooked lamb shish kebab on the grill turns out to have an exquisite taste, unexpectedly soft and unusually juicy, just like pork.

If you ask a hundred people how to prepare the most delicious marinade so that the meat is tender, you can immediately learn a hundred recipes. Everyone chooses their own recipe. There is no single correct cooking recipe, but there are different technologies.

Fry and serve

How to fry lamb kebab so that the meat is soft? First, take care of the firewood, which, in fact, will make high-quality coals. The simplest solution is to buy ready-made coal. If there is none, then the wood of any fruit trees, linden, birch will do. You cannot use construction waste, diseased plants, trees, or rotten logs for cooking on the grill. Wet wood burns poorly and produces a lot of smoke, which will not improve the taste of the kebab at all, but on the contrary, can ruin it.

In the Caucasus, grapevines are often used for coals, giving the dish a special, magical aroma.

Caucasians prepare the original side dish according to a special recipe from potatoes, leftover lamb fat and fat tail film. To do this, medium-sized peeled potatoes are strung whole onto skewers, alternating with pieces of fat. Make several cuts on top and add salt and pepper. Then each skewer is tightly wrapped with fat tail film.

How long to fry lamb shish kebab? On average, it is enough to keep marinated raw materials on “gray” coals for about 7 minutes. But a lot depends on the intensity of the heat, the size of the portions, the age of the animal, and the weather. To ensure juicy meat, try to place the largest pieces in the center of the skewer. Don't string the pieces too tightly - they won't cook evenly. But there should not be large gaps between the skewers on the grill.

Often barbecue masters try to fry the onions left over from marinating at the same time as the meat. This is obviously a losing proposition, since the onion burns and releases excess moisture. You can serve pickled onions separately.

Chicken legs in the oven with a crispy crust

And now the most enjoyable part - setting the table and serving a culinary miracle. The dish is served by removing pieces of meat from skewers on a large tray.

You can decorate it with fresh herbs, tomatoes and any vegetables (according to the season). In addition to potatoes, also baked on the grill, boiled rice with dried barberries would be an excellent side dish.

Sauces are chosen to taste. It could be regular ketchup. But if you follow mountain traditions, you can make your own yogurt sauce. You will need: 200 grams of yogurt (plain), fresh cucumber, dill, cilantro, a couple of cloves of garlic, half a teaspoon of balsamic vinegar and a pinch of black pepper.

Peeled cucumber is grated. Do the same with garlic. All this is mixed with yogurt, then all other ingredients are added.

https://youtube.com/watch?v=DUj-ZU1Hc6c

How to marinate lamb for barbecue so that the meat is juicy and soft

What are the best cuts of meat to use?

The best is the boneless hind leg. And for lovers of meat with bone, loin or ribs are good. Only in this case, it will take more time to marinate and fry the meat.

For our family, we buy meat from a rural farmstead, while the owners and I drink tea, a young lamb is freshened and cut into pieces. So there is no reason to doubt the freshness of the carcass.

And when this is not possible, we go to the city market to the butcher shop. We choose one-year-old lamb meat, always fresh and chilled. Pay attention to the light color and specific smell (fresh milk). The fat should be white, with a barely noticeable yellowish tint.

We check the freshness this way: press with your finger and a dimple is formed, which quickly levels out, and if a red tint of blood appears at the place of pressure, it means that it has been frozen several times.

A good kebab comes from good meat, and the best from the best meat.

Principles of marinating

The most common types of marinade: lemon, wine, soy, mustard, kefir, onion and vinegar, mayonnaise,

The universal marinade consists of four basic ingredients - salt, onion, spices and oil. Its task is to soften the meat, preserve its taste and add aroma.

Marinating lamb for barbecue is not difficult if you adhere to the basic principles of marinating meat.

1 principle - use natural acid:

freshly squeezed juice (lemon, apple, pomegranate, pineapple, kiwi, tomato)
wine (red, white)
fermented milk products, sour cream, mayonnaise, yogurt
soy sauce
mustard
sorrel, onion

Principle 2 - use spices

They should emphasize the exquisite taste and give a rich aroma to the finished dish. It is important to know when to stop; you need to use aromatic spices in small quantities, otherwise you risk ruining the taste of the dish.

Principle 3 - use oil: olive, vegetable, sesame

Let's talk about why oil is needed in the marinade. For one simple reason - the taste of all spices is better revealed in oil. And there is no need to pour oil into glasses, just add 1-2 tablespoons. However, it is up to you to decide whether to be or not to be.

Required Ingredients

Meat. How long to marinate depends on the temperature (it should be at room temperature) and the size of the pieces.

Remove films and veins, excess fat. Cut into pieces, the size is of great importance, it should be such that it fits into the mouth at one time. Pieces that are too large will not marinate well and will not be fried, while small pieces will be tough and dry.

If the meat is not fatty, then it can be alternated with small pieces of lard. I assure you that fried lard simply melts in your mouth and is eaten first. Although lamb meat takes longer to cook than pork, if it is not overcooked, the meat will be soft and juicy.

The fresher the meat, the less spices and time required for marinating

Onions , you need a lot of them. Meat loves onions, and not just onions, but their juice. I use an auger juicer. A few tears, but it's worth it. Lamb is perfectly marinated in freshly squeezed onion juice, and then in vegetable oil with spices and salt.

Do not forget that it is best to prepare the marinade in glass, ceramic or enamel containers.

What are the best cuts of meat to use?

Many cooks wonder how to properly marinate lamb so that the prepared dish does not turn out tough, too stringy or greasy. Experienced chefs recommend choosing meat responsibly.

Normally it should be:

Only fresh or chilled. Pieces that have been frozen are not suitable.
No pit.
Without a specific or rotten smell.
Delicate pink color.
With white fatty layers.
When pressing with your fingertips, immediately return to its original shape.

For such dishes, the best cuts are made from lamb that is less than one year old, since the older the animal becomes, the more sinewy and firmer its meat becomes.

Preparing lamb for marinating

After competent selection of the best pieces, you should move on to the preparation stage. If you marinate lamb right away, there is a huge risk that the dish will turn out less juicy and not as tasty as expected.

In order to prevent such situations from arising, a person is required to rinse pieces of meat under cold water.

Advice: it is optimal if this procedure takes 2 – 3 minutes.

Remove all films.
Trim off excess fat with a clean knife.
Place the tenderloin on a wooden board and cut it into equal pieces, approximately 3 - 4 centimeters each.

If we marinate fresh lamb for barbecue, then the pieces should be larger, for example, 6 - 7 centimeters each.

TOP 5 most delicious marinades to keep meat soft and juicy

Classic marinade for lamb shish kebab

Ingredients:

ham—2 kg
onion—2 kg
salt - to taste
mixture of Provencal herbs - 50 gr.
paprika—2 tbsp. l.

Preparation:

Cut the pulp across the grain into portions. Sprinkle generously with salt and lightly press the salt into the meat. If you simply mix the salt, then after 15 minutes it will draw out all the juice from the meat and it will become dry.

Take a package of a mixture of Provencal herbs. A dish prepared using this mixture of herbs will acquire a unique spicy - pungent taste and incomparable aroma.

Sprinkle generously over mixture and mix well.

Peel the onion and pass through a screw juicer. A few tears, prevention of colds and pure onion juice is ready.

You need a lot of onion juice, it should completely cover the meat.

Do you want to improve the color and taste of your prepared dish? In a small bowl, mix sweet paprika with vegetable oil and add to the marinade. And if you want to add some spice, add bitter paprika. Cover the container with the marinade with cling film and leave at room temperature for 4 hours, no more. Don't forget that onion juice is a strong tenderizer and changes the texture of the meat.

Uzbek version for kebab

Another good marinade for lamb, popular in Central Asia. We will marinate lean lamb flesh, which we will then place on skewers interspersed with shallots and large slices of sweet (red) pepper.

You will need (for 1 kg of meat):

half a glass of olive oil;
one lemon;
a couple of cloves of garlic;
dry ginger powder (one teaspoon);
a quarter teaspoon each of mustard powder, cardamom, nutmeg, cumin and finely chopped cilantro:
salt.

Chop the garlic cloves and squeeze the juice from half a lemon into a large bowl. Add the remaining marinade ingredients and mix thoroughly.

Cut the prepared lamb into cubes the size of a walnut, place in a container with marinade, and “massage” it a little. Set aside in the refrigerator for 4-5 hours. Stir several times during this time.

Salt the meat just before skewering.

Homemade method of cooking in the oven

If you want a barbecue, but you can’t go out into the countryside, cook it at home in the oven.

For lamb kebab in the oven we will need:

lamb—1 kg
fat tail fat - 300 gr.
lemon—1 pc.
onion—2 pcs.
red pepper—1 tsp.
salt - to taste
ground coriander, cumin, turmeric - 1 tsp each.

So which marinade is better?

Follow the principles of marinating and get creative with the cooking process. And you will have your own unique original recipe, with which you will surprise your loved ones and friends with the most delicious marinades and the softest kebab.

If you have any additions to the recipes, please write. I will be glad to see your comments.

Kiwi for lamb ribs

You will need (for 1 kg of ribs):

4–5 kiwi fruits;
50 ml vegetable oil;
a pinch of ground red pepper;
salt.

Remove the skin from the kiwi fruit. Cut into large pieces, then grind with a blender. Combine the resulting mass with vegetable oil in a large container. Season with ground red pepper.

Immerse the prepared lamb ribs in the marinade. Cover with something and set aside to marinate for a couple of hours. Salt the marinated ribs just before frying.

Marinade for lamb: how to prepare it correctly and tasty at home

Shish kebab “Uzbek style” + marinade

The most delicious marinade

Ingredients:

Chilled lamb pulp - 1 kg;
Lard - 0.2 kg;
Table salt - 5 g;
Seasoning (jeera) - 5 g;
Dry coriander - 10 g;
Ground pepper - 5 g;
White wine vinegar - 40 ml.

Today we will prepare lamb shish kebab, and to make the meat soft, we use the marinade according to the most delicious recipe (see below with photo)!

Preparation:

Process, clean and wash the lamb. Place it on a clean, dry cloth to drain off any excess liquid. Then cut into pieces measuring 6 cm * 6 cm. We perform similar actions with lard. Place the prepared ingredients in a large saucepan, add salt and other spices. Stir everything again. 2. Peel the onion from surface leaves and wash it, cut into half rings. Place it in a separate container, add vinegar, and stir. Leave for just a few minutes. 3. Then put it in the meat, add cumin, and stir again. Cover with a plastic bag and close the lid tightly, thereby creating a vacuum. 4. Place the pan with its contents in a cold room and do not touch it for 12 hours so that the meat becomes soft and juicy. 5. So, now a little about preparation, it is recommended to thread it onto skewers, and we do it as follows: first lard, then meat. We do this until all the meat is gone. We fry in the traditional way over coals using a grill.

Choosing the right lamb

Focus primarily on the color: for good meat it should be from light red to dark red, and it is better not to buy gray and brown pieces. There should also be a light, specific aroma, but not a sharp, unpleasant odor, which many people associate with lamb.

Lamb has its own unique aroma. In no case should it be suppressed, but only emphasized. This is the only reason you need to use spices.

Three parts of the ram’s body are most often used for grilling, including:

The hindquarters are the common name for the back leg, or the ham, if you will. Lump shish kebab or lula kebabs are prepared from this part.
Bone-in loin - the rib part - is the most common and available in stores. It is fried after being disassembled into separate pieces.
The lumbar part (from the last rib to the sacrum) - the saddle of the lamb - is also fried over coals. This is the most tender and most delicious part with a tiny bone.

In addition, the ram has a completely edible tenderloin - but it is so small (100-200 g per carcass) that you can rarely find it on the shelves. Offal lovers also grill such a delicacy as lamb tongue over coals.

How to remove the smell?

To remove the unpleasant smell of lamb caused either by the age of the animal or improper slaughter, you can use several proven methods:

The meat should be rubbed well with mustard, wrapped in cling film, and put in a cool place for about one hundred and eighty minutes.
The lamb should be immersed in bubbling water for about fifteen minutes. Then you need to drain the hot water, pour in clean water, boil, and after fifteen minutes drain it again.
Marinate the lamb using a tablespoon of acetic acid, three tablespoons of full-fat mayonnaise and seasoning.
Soak in homemade milk. To do this, place the meat in a deep container, completely fill it with homemade milk, then put it in the refrigerator for two hours. After time, the meat is washed and rubbed well with chopped garlic cloves. You can also use beer instead of milk.
Marinate lamb meat. Pour boiled water into a deep container, add adjika, dry mustard (two hundred milliliters of water will require a tablespoon of spices). Then add coriander, ground black, allspice at your discretion, add five chopped garlic cloves. Cut the meat into small pieces and add to the prepared marinade. Place the container on the lowest shelf of the refrigerator for approximately five hours. After this, the lamb should be washed with plain water.
Soak the meat in a salty solution. To do this, add one liter of water to the lamb and add a large handful of table salt. After sixty minutes, the meat should be washed.
Soak the meat in curdled milk (preferably homemade) for two hours. Place the lamb in a deep container and completely fill it with yogurt, and then add about one hundred grams of chopped garlic cloves.
Remove all fat that is in the meat.

A delicious recipe for marinating lamb with kefir

This recipe should be given special attention, because kefir gives the kebab a piquant, airy and unique tenderness. The result is a unique taste, which is enriched with a variety of shades, which ultimately makes the dish especially tasty.

meat – 800 grams;
kefir (or yogurt) – 250 ml;
olive oil – 2 tablespoons;
lemon juice – 2 tablespoons;
rosemary – 1 tbsp;
sea salt – 1 teaspoon;
black pepper – 0.5 teaspoon.

Mix olive oil with lemon juice and kefir.
Add salt, rosemary, pepper. Mix everything into one mixture.
We free the meat from films and sinews and divide it into portions.
Add the pieces to the prepared marinade and mix well.
Seal the container with cling film and refrigerate for a couple of days.
Thread the meat onto skewers. The grill grate should be greased with olive oil.

It is recommended to serve the finished dish with tomato or white sauce. It will significantly improve the aroma and taste of the dish, give it the necessary spiciness or eliminate an unwanted aftertaste, if any. Sauces are prepared with milk, sour cream, vegetable oil, butter, meat, fish, and mushroom broths.

Do I need to marinate lamb?

Whether or not to marinate meat depends on the preferences of the eater. This is not a mandatory condition at all. However, if the meat is a bit tough, then it is better to marinate it. Three to five hours will be enough. A good marinade is made from a mixture of adjika, paprika, cumin and black pepper.

If the meat is soft, then it is better to use a mixture of spices. And they should be added at the end of cooking. Why? When you taste the dish, you will first feel the taste and aroma of spices, and in the second wave the pure taste of meat will come to you.

The calorie content of lamb is at an average level, so you can eat meat in small quantities without fear for your figure.

Bake meat in foil with tomato cream sauce

To prepare this dressing you will need the following ingredients:

fresh lamb (any part) – 2 kg;
the fattest cream - about 100 ml;
ripe tomatoes – 2 pcs.;
cilantro, onion - to your taste;
granulated sugar - 2 dessert spoons;
lemon juice - 10 ml;
salt and ground pepper - use at your discretion;
dried parsley, dill and other seasonings - to taste.

How to cook?

Marinade for lamb in the oven in foil is quite simple to make. First the meat is processed. If it has a bone, then it is better to get rid of it. Unnecessary veins and films are also removed. After this, the product is thoroughly washed and dried with paper towels.

As soon as the lamb is processed, begin preparing the marinade. For this purpose, use the heaviest cream. Beat them using a blender, gradually adding granulated sugar, salt and ground pepper.

Leaving the dairy product aside, begin preparing the tomatoes. Fresh tomatoes are washed thoroughly and then transformed into a paste in a blender bowl. They also add cilantro, dried parsley, lemon juice, dill, green onions and other spices.

After the described steps, combine both parts of the sauce and stir.

The meat should not be marinated with this dressing for long. Place lamb at room temperature in a container and pour marinade over it. After rubbing it into the surface of the product, close the container tightly and leave for 20-40 minutes.

After time, the aromatic and tender meat is carefully transferred to a sheet of thick cooking foil. Having formed small sides, add all the sauce remaining in the container to the lamb. After this, wrap the foil tightly, making sure that it does not tear.

In this form, the package with meat is placed on a baking sheet and kept for some time at room temperature (about ¼ hour). Next, the sheet is sent to the oven.

This dish is baked at 190 degrees for a whole hour. According to experienced chefs, this time is enough for the lamb to fully cook and, of course, absorb all the marinade.

How to marinate lamb - Top 5 most delicious marinades

The most delicious marinade for lamb

120 ml dry red wine
120 ml red wine vinegar
60 ml olive oil
1 tbsp. l. (15 g) sugar
1 tbsp. l. (6 g) dried mint
1 tbsp. l. (5 g) salt
1 tbsp. l. (2 g) juniper berries
2 bay leaves
2 onion slices
1 sprig of parsley
1 sprig thyme
1 clove garlic, minced
A pinch of ground nutmeg

Mix all ingredients. Place in an airtight container, store in the refrigerator and use as needed.

Kefir marinade - to keep lamb meat soft

For 1–1.5 kilograms of lamb you will need 0.5 liters of kefir and the juice of one lemon. Also, add salt, pepper, spices, bay leaf (5 sheets) to the marinade. Kebab cooking time is 4 hours.

Cut the lamb into small pieces, cut the onion into large rings. Place a layer of meat and onions in a pan, add bay leaf, ground pepper, peppercorns, then sprinkle the meat with lemon juice. Leave for 45 minutes, after 45 minutes add kefir. Leave the meat in kefir for 3 hours (stir occasionally). You need to salt the lamb kebab 5-10 minutes before you thread it onto the skewers.

Marinade for lamb with kiwi

Kiwi - 80 gr.
Peeled garlic cloves - 5 pcs.
Lamb - 0.7 kg.
Fresh cilantro - 15 gr.
Fresh tomatoes - 90 gr.
Onion - 100 gr.
Lemon - 1/4 part
Mineral water – 1 glass
Vegetable oil - 2/3 cup

Defrost the meat, remove films and veins that are not suitable for eating. Cut into equal portions. Place the container in which the product will be marinated.
Peel the onion and wash. Cut into pieces, then puree using a blender. We do the same with kiwi.
Peel the garlic cloves and chop them into small strips using a medium-sized grater. Rinse the cilantro sprigs under water and dry them on a paper towel. Then finely chop them. Wash the tomato and lemon and chop into small pieces.
Place the prepared products on top of the meat and begin preparing the composition. Pour water and oil into a small container, adding a little spices. Pour it over the meat pulp, then stir and cover. Place in a cold room for at least half a day, so that the meat is soft.
We roast in coals. At this point, the composition for the lamb kebab is completely ready, and in order for the meat to be soft, the most delicious marinade should be prepared with the introduction of the exotic kiwi fruit.

Recipe for lamb shish kebab marinade with soy sauce

1 kg lamb
100 ml soy sauce
2 cloves garlic
juice of 1/2 lemon
half a teaspoon of sugar
black pepper and other spices - to taste

Crush the garlic, mix with lemon juice, sugar, soy sauce and ground pepper.
Pour the marinade over the lamb, cut into pieces, and mix well.
Leave for 2-3 hours. If the ram is old and tough, it’s better to spend the night.

Express marinade

The fastest and easiest way to prepare marinated lamb for barbecue is to sprinkle it with spices and add plain water. The main thing is to do it right. The tenderloin pieces are laid out on a flat surface, then generously sprinkled with salt, black and red pepper and any other spices intended for cooking on the grill.

The meat is mixed and placed in a deep bowl. Fill with water. For 1 kg of meat you need 1 glass of clean, cool water. Next comes the most important moment. You need to knead the pieces of meat well with your hands so that the fibers lose their tone and become saturated with spices. After 30 minutes, the meat can be grilled over coals.

For quick marinating, the combination of mustard with soy sauce and spices is ideal. For a glass of mustard, usually take 1 tbsp. l. sauce. Be sure to use coriander, black pepper and a lot of onions. The meat is kept in the mixture for 1 hour. This means that you can prepare lamb for frying on the grill just before going out into the countryside.

Experts believe that the more spices used for marinating, the more aromatic and tender the kebab turns out. In the following recipe, the base is tomato juice (1 glass) and olive oil (50 ml). The remaining ingredients are spices and herbs:

black pepper;
garlic;
red pepper;
cumin;
coriander;
sweet paprika;
onion;
cilantro.

This is the optimal set of spices that are designed to improve and highlight the taste of young lamb.

Classic for brisket

Great recipe for marinating lamb breast. The remaining lamb marinade will be used to prepare the sauce for serving the finished dish.

Marinade for BBQ ribs

You will need (for two briskets, each with 8 ribs):

2–3 heads of garlic;
a glass of olive oil;
half a glass of fresh chopped mint;
a quarter glass of wine vinegar (white);
a couple of good tomatoes;
Dijon mustard;
pepper and salt.

Each piece of lamb on the bone should be cut into portions of 2 ribs. Prepare 16 garlic cloves: you can cut them lengthwise into quarters. Then forcefully push the garlic in each piece as close to the pit as possible.

Mix olive oil, wine vinegar in a deep bowl, add a tablespoon of Dijon mustard and chopped mint. Salt and pepper as needed. Divide the prepared marinade into two unequal parts. Set aside two thirds for the sauce. Pour the rest over the meat. Cover with a lid and marinate in the refrigerator for 6 hours. It’s a good idea to turn the lamb pieces periodically to distribute the marinade evenly.

Prepare mint-tomato sauce. Carefully peel and seed the tomatoes, then chop finely. Mix the reserved part of the marinating mixture with the tomato mass. Season with salt to taste and add a little freshly crushed black pepper.

Before frying, wipe the marinated brisket to remove any remaining marinade. Cook over medium heat coals for about 10 minutes. Serve with delicious mint-tomato sauce

How to marinate lamb for barbecue

In Caucasian sauce

lamb - 1 kg;
onion – 300 g;
lemon juice – 50 ml;
parsley – 50 g;
salt, black pepper - to taste.

Chop the onion finely or even three on a grater. Rub the lamb with salt, pepper, sprinkle with onion, chopped parsley, add lemon juice, mix, then leave to marinate in the cold for 6 hours.

Lamb kebab with lemon and onion

1 kg young lamb meat
juice of 1 lemon
1 lemon
ground coriander
ground red pepper
2 onions
green cilantro
salt to taste

Cut the meat into neat cubes. Pepper and season with coriander. Pour in the juice of one lemon. Stir in onion rings and lemon slices. Place in a cool place for 6 hours. Season with salt and thread the meat onto skewers, alternating with onions and lemon. Cook over coals. Sprinkle with herbs.

In Caucasian

800 g lamb
2 onions
2 tomatoes
½ glass dry white wine
2 tbsp. spoons of wine vinegar
1 tbsp. spoon of vegetable oil
salt and pepper to taste

Cut the washed and tendon-free lamb into pieces, add salt and pepper. Sprinkle the meat with finely chopped onion. Mix vinegar, vegetable oil, wine and pour this mixture over the lamb, stir. Refrigerate the meat in this marinade for 1.5 hours. After this, place pieces of meat, onion rings and tomatoes on skewers. Roast at 240°C and high fan speed for 5-7 minutes, then reduce the temperature to 160°C and cook for about 45 minutes. Also reduce the ventilation speed to medium.

Lamb shashlik in Adyghe style

Cut the lamb flesh into small pieces of 60–80 g. Beat each piece of meat with a wooden mallet, thread it onto skewers, then fry over hot coals, constantly turning the skewers. During the frying process, pour the pieces of meat with a salt solution to which crushed garlic has been added. Fry the kebab until done, serve hot with herbs.

Lamb kebab in eggplant

Cut the loin or back of the lamb into equal pieces. Cut the eggplants deeply lengthwise and add salt. Let stand for a while, then squeeze out the bitter juice. Place pieces of lamb into the cut of the eggplant, lightly sprinkling them with salt and ground black hot pepper. Thread onto skewers, catching both ends of the eggplant and all pieces of meat. Fry over coals, rotating the skewer so that all sides of the lamb pieces turn into the open cut of the eggplant. While frying, brush the eggplants and pieces of meat with vegetable oil. Serve kebabs along with baked eggplants, herbs and spices.

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. Bon appetit!

Sources:

https://womanadvice.ru/marinad-dlya-baraniny-11-sposobov-pridat-blyudam-osobogo-vkusa-i-aromata https://prostoi-recept.ru/shashlyk-iz-baraniny-samyj-vkusnyj-marinad -chtoby-myaso-bylo-myagkim-i-sochnym.html https://bystryerecepty.ru/garnish/marinad-dlya-baraniny.html

Lamb kebab marinated in fruit juices according to Azerbaijani recipe

The same neighbor, a lover of Georgian kebabs, taught me a marinade based on fruit juices. Moreover, it is best to make these juices yourself, because it is not so difficult, but all the necessary natural acids are preserved.

It's very easy to cut a lemon in half and squeeze out the citrus liquid. Select all the seeds from the pomegranate and pour them into a regular, clean plastic food bag or mortar. By kneading it with your hands or walking it with a rolling pin, you can easily squeeze out the bright red juice. Both liquids should be filtered through a strainer. That's all! Then you can either drink this deliciousness or use it for culinary purposes.

Ingredients:

Lamb pulp – 2 kg.
Pomegranate juice – 2 glasses.
Lemon – 1 glass.
Onions – 4 pcs.
Ground black pepper, salt - to taste.

Preparation:

1. Cut the meat into bars or cubes about 3-4 cm thick. Chop the peeled onions into rings about 0.5 cm thick. We immediately start marinating: put a layer of onion slices on the bottom of an enamel or glass deep bowl, then meat and on top again vegetable rings. We repeat this a couple of times to get several identical levels.

2. Combine lemon and pomegranate juices, shake them to mix, and pour over the meat layered with onions. We put pressure on top so that all the edible contents are in the fruit liquid. Marinate in a cool place for 4-8 hours. Then we string the meat onto skewers, alternating with onion rings, add a little salt and pepper and bake until fully cooked.

Bon appetit!