Lamb kebab - 17 most delicious marinades to keep the meat tender

The secret to making odorless lamb shish kebab

Before you start preparing the marinade, you need to choose the right meat. The main secret of odorless cooking is that you need to take meat from young animals under the age of one year. Of course, any seller will praise his product, so it is important to learn how to determine the quality of meat yourself. Before you buy the piece you like, pay attention to the following points:

Color . This is a very important indicator. The meat of young animals is bright red, and the fat is white, slightly pinkish. Old lamb is dark red with grey-yellow fluffy fat.
Ribs . A young lamb has thin and flexible ribs; if the intercostal space is narrow, then it is the carcass of an old animal.
Smell . The meat should not have a strong smell. If you purchase a frozen carcass, it will be difficult to determine the smell. So try “frying” a small piece of frozen meat in the flame of a lighter. If it starts to emit a pungent odor of ammonia, then you should refrain from purchasing it.

What part of meat to use for barbecue

In addition, it is important to know which part to take. Suitable for preparing kebabs:

loin;
ribs;
pulp from the hind leg;
tenderloin

But a shashlik spatula does not fit well; such meat is more suitable for boiling.

After the meat has been selected, it needs to be cut into medium-sized pieces and marinated. Making the most delicious marinade is not that difficult, but you need to understand that everyone has different tastes. Therefore, we offer you several proven recipes to choose from.

Interesting facts: the word “kebab” came into the Russian language from the Turkic peoples. Literally translated, it means “to skewer, to roast on a spit.”

Classic lamb shish kebab recipe

To begin with, here is a classic recipe for lamb shish kebab. The marinade is prepared as simply as possible, the main incident being the onion.

3 kg of meat (flesh of the hind leg or kidney part);
6-7 large onions;
salt;
black ground pepper.

To prepare this dish, only fresh young lamb meat is suitable. You won’t be able to make delicious kebab from old lamb or frozen meat.

The washed meat should be washed and cut into pieces with a taste of 40-45 grams. Pieces that are too large may not be fried, and if you chop the lamb finely, the kebab will turn out dry. When preparing a marinade according to a classic recipe, you cannot use vinegar; the addition of this ingredient “takes away” the natural taste and color of the meat. But if you wish, you can supplement the marinade recipe with a few slices of lemon, although it is not used in the classic recipe.

To prepare the marinade, you need to cut the onion into rings, sprinkle it with salt and pepper and mash it slightly. This is a very important point; it is the onions that are sprinkled with spices, not the meat.

We take glass, ceramic or enamel dishes, lay out onions and meat in thin layers. When all the layers are laid, the mass needs to be compacted a little with your hands, covered with a flat plate and a weight placed on top. The dish with meat must be refrigerated for at least 18 hours, but meat is usually marinated for 24 hours.

Then you will need to string the meat and onions onto skewers and fry over hot coals. Serve the finished meat with fresh herbs, vegetables, adjika and tkemali sauce.

Caucasian lamb shashlik

There are many options for preparing Caucasian-style lamb shish kebab. The meat is marinated in wine vinegar, dry wine, lemon or pomegranate juice. Each region of the Caucasus has its own kebab recipe, so it is extremely difficult to say which one is “correct”. Here is a simple and quick recipe for marinating meat in tkemali sauce.

1 kg lamb pulp;
200 gr. onions;
200 gr. tkemali sauce;
salt and spices to taste.

Cut the lamb into medium-sized pieces. Chop the onion as finely as possible, you can grate it or grind it in a blender. Mix the onion mass with the meat and tkemali sauce. Add onions and spices. For spices, you can use suneli hops, dry herbs, ground black and red pepper. The meat should be kneaded well with your hands as if kneading dough. It is important that the marinade covers each piece on all sides.

Keep the meat in the marinade (in the cold) for at least 12 hours. Then you need to string the pieces onto skewers and fry the kebabs over hot coals. As a side dish we serve fresh or skewered tomatoes, baked eggplants and always a lot of fresh herbs.

Delicious lamb shish kebab in beer marinade with honey

Beer can not only be a cool accompanying drink for lamb kebab, but can also be used as the basis for an amazing marinade.

A delicate hop note combined with a bittersweet “zest” in the form of honey harmonizes perfectly with the onion pulp and penetrates the meat fibers as fully as possible, making the taste of the finished dish rich and unique.

Ingredients:

Lamb pulp – 2 kg.
Onions – 4 pcs.
Dark beer – 250 ml.
Honey – 1 tbsp. l.
Salt, ground black pepper, cumin, bay leaf, coriander - to taste.

Preparation:

1. Using a sharp knife, we turn the prepared lamb pulp into beautiful three- to five-centimeter pieces that will be convenient to thread on skewers. If there is even a tiny layer of fat, we do not remove it under any circumstances to make the meat juicier.

2. Cut the peeled medium-sized onions into small slices and place in a blender. Grind them together with a pinch of coriander and a couple of pinches of cumin with ground black pepper until smooth. Add a teaspoon of salt and add our sliced meat to this onion marinade. Massage the pieces of lamb thoroughly there so that they thoroughly absorb the released vegetable juice.

3. After 20 minutes, add a spoonful of liquid honey, a couple of laurel leaves broken by hand and pour in fresh dark beer. Mix everything thoroughly and put a slight pressure on top so that the marinated meat is under an improvised press. Leave to infuse in a closed container at room temperature for 3-4 hours. After this, you can begin the most reverent process - placing gorgeous aromatic pieces on skewers and cooking them over coals or in the oven.

Bon appetit!

Soft Georgian lamb shish kebab in wine vinegar

Let's prepare lamb shish kebab in Georgian style. In this recipe, the meat needs to be soaked in wine vinegar. Please note that you cannot replace wine vinegar with regular table vinegar; such a replacement will greatly worsen the taste of the meat.

1.5 kg lamb pulp;
2-3 large onions;
3-4 cloves of garlic;
150 gr. melted lamb fat;
15 gr. flour;
0.5 teaspoon ground red pepper;
ground black pepper, allspice to taste;
0.25 cups wine vinegar;
salt to taste.

We wash the lamb and dry it. Cut into rectangular pieces weighing 40-45 grams. Transfer the meat to glass, enamel or ceramic dishes. Peel the onion and garlic. Cut the onion into thin half rings, the garlic into thin slices, mix the vegetables with the meat.

Marinate lamb for barbecue with mayonnaise and onions

In mayonnaise, lamb also turns out tender and juicy. The recipe is simple and brings excellent results. Here I will show you this method.

Ingredients:

Prepared lamb – 3 kg.
Mayonnaise – 2-3 tbsp.
Barbecue spices to taste
Onions – 1.5 kg.
Salt – 3 tsp.

Preparation:

Place the prepared pieces of lamb, without films and already chopped, into a bowl for subsequent marinating.

Cut the onion into half rings or rings and send next. Add all the spices to taste (ready-made bouquet or collected yourself). We also add salt and mayonnaise.

Mix it all thoroughly.

By the way, instead of mayonnaise you can use sour cream, kefir or even yogurt. In all these cases the result will be slightly different. And each of them is good in its own way.

After a couple of hours you can start frying.

Armenian lamb shish kebab with tomatoes and onions

Armenian lamb shish kebab turns out very tasty and juicy; the meat is cooked with tomatoes and onions.

1 kilogram of lamb pulp;
4 onions;
4 tomatoes;
4 pods of bell pepper;
2 eggplants;
120 gr. fresh herbs (cilantro, parsley and green onions);
2 tablespoons of wine vinegar;
1 teaspoon dry basil;
1 teaspoon stewed thyme;
salt and ground black pepper to taste.

We thoroughly wash the meat and dry it. Cut into cubes with a side of about 6 cm. Peel the onion, cut into thick rings, mix it with the meat. Add spices, salt, wine vinegar. Mix everything well and leave in the refrigerator for several hours. The minimum marinating time is 4 hours, but it is better to leave the lamb overnight.

We prepare the vegetables, wash and cut them, sprinkle with spices and salt. You can sprinkle with vegetable oil and vinegar. Thread the lamb onto skewers mixed with pieces of vegetables and onions. Fry over hot coals. Serve the shish kebab with hot sauces and fresh herbs.

Young lamb shish kebab with red wine

Based on red wine, you get aromatic and very soft lamb kebab. Photos and cooking technology will help culinary beginners master a restaurant-quality dish. Cook easily with our recommendations!

Compound:

250 ml of good dry red wine;
200 ml oil (preferably high-quality olive oil);
Juice from one squeezed lemon;
3-4 cloves of fresh squeezed or a teaspoon of dry crushed garlic;
A teaspoon (5g) of salt;
Half a teaspoon of freshly ground black pepper.

Young lamb shish kebab with red wine

How to cook:

Before making lamb kebab, prepare the marinade.
Mix the ingredients in a separate container and place in the refrigerator for a few minutes. This time is needed for the aroma of garlic to develop.
Pour the prepared sauce into a container with pieces of meat. It is best to use loin. Depending on the idea of the dish, it can be with or without bone.
Mix the meat with the marinade thoroughly and leave to brew.

Azerbaijani lamb shashlik

To prepare Azerbaijani-style lamb kebab, you will need fresh pomegranate juice. How to squeeze juice from pomegranate? There are two simple methods. In the first case, the fruit is cut in half and a regular citrus juicer is used. If you don’t have such a juicer, you can do the job manually. It is necessary to remove the seeds from the pomegranate, place them in a thick plastic bag and roll them with force several times with a rolling pin. Then you need to cut off a corner of the bag and drain the juice through a strainer.

To prepare shish kebab you need:

2 kg of lamb (pulp);
4 onions;
1 lemon;
2-3 glasses of pomegranate juice;
pepper and salt to taste.

We wash the lamb pulp, dry it with a napkin and cut it into medium-sized pieces. Cut the onion into rings 0.5 cm thick. Mix the meat with onion, pepper, salt, and knead well with your hands. We try to rub the spices into the meat and mash the onion so that the juice is released.

Next you need to squeeze out the juice from the lemon and pomegranate. Pour fruit juices into the meat so that the liquid completely covers the products. Mix the ingredients and place in the refrigerator for 8-12 hours. Place the marinated meat on skewers, alternating with onion rings. Fry over coals.

Uzbek lamb shashlik with vinegar and onions

Lamb kebab can be prepared in Uzbek style, the marinade is prepared with vinegar and onions, the use of spices is mandatory. The meat is strung on skewers mixed with pieces of lamb fat.

600 gr. lamb;
50 gr. interior lard;
80 gr. parsley and dill;
200 gr. onions;
50 ml apple cider vinegar;
30 gr. wheat flour;
spices (cumin, anise, ground red pepper), salt to taste.

Wash the meat and cut into medium-sized pieces. Place the meat in a bowl for marinating. Add the onion, chopped into large rings, mix, slightly kneading the meat and onion.

Boil vinegar, adding salt, pepper and other spices. Cool this mixture and pour it into the meat. Mix well, cover with a plate and place a weight on top. We leave the lamb in the cold to marinate for at least 4 hours, but you can marinate longer - 10-12 hours.

Cut the lamb fat into small pieces. Thread the meat onto skewers, insert a piece of lard and an onion ring every 2 pieces. Dust the prepared kebabs with flour and fry them on the grill. Serve the kebab with fresh herbs.

Lamb kebab so that the pieces are juicy and do not smell

For many, a common problem is a certain specific smell, so most refuse to buy this type of meat. But this can be avoided if everything is done correctly and competently. Moreover, spending very little time and a small amount of products.

We will need:

tenderloin or shoulder - 3 kg
onions - 2 kg
ground pepper
coriander and spices
salt - 3 tsp

Cooking method:

1. Chop the shoulder or neck, depending on what part of the carcass you purchased at the market into small square plastic pieces.

2. Add salt, pepper and your favorite herbs and spices. Stir the mixture with your hands to slightly form a liquid.

You can add ginger to make the aroma even more divine and attract everyone else nearby.

3. Pass the onion through a blender to make a paste, which you then strain to extract the juice. Or turn on the juicer and swirl it through it. Alternatively, a meat grinder or hand grater will do.

Pour this aromatic liquid into a cup. And leave it to lie down for 2-3 hours.

4. And then use it in action, stick it on skewers and forward onto the coals, fry until golden brown. Serve with ketchup or radish salad.

5. By the way, you can take pita bread and more greens to make it even more wonderful and beautiful. Bon appetit!

Tashkent lamb shish kebab “Uch panja kebob”

You can prepare the Tashkent version of lamb shish kebab, which is called “Uch panja kebob” or translated into Russian as “Three fingers”. The dish received this name due to the fact that the products are strung on three skewers at once.

1-1.2 kg of lamb;
300-400 gr. fat tail fat;
300 gr. onions;
5 gr. coriander and cumin;
100 ml sparkling water;
black pepper, salt.

We clean the meat well, cutting off all the films and veins. Cut into rectangular pieces across the grain along the entire length of the piece. The result is elongated pieces of different lengths. Place in a thick plastic bag in one layer and lightly beat. Then transfer to a bowl for marinating.

Grind spices and salt in a mortar or grind in a coffee grinder. Chop the onion into half rings. Sprinkle the onion with the prepared spices and rub with your hands to release the juice. Transfer the onion mixture with the meat and knead everything well with your hands. Then pour in sparkling water and leave to marinate for at least 4 hours, it is better to leave in the refrigerator overnight.

Cut the fat of the tail into rectangular pieces, which are twice as thin and shorter than the meat. Place pieces of meat on the board, alternating them with pieces of fat in the shape of a trapezoid. We put the longest piece first, then the shorter ones, and between the pieces of meat we put fat tail fat. In total you should get 5 pieces of lamb and 4 pieces of fat. We thread the first skewer so that it goes along, and the other two - along the edges, they need to be placed at an angle.

The result is a fan-shaped structure of skewers. Fry over coals, turning often.

Original shish kebab in Altai style

Altai-style lamb shish kebab is prepared in an original way. It is necessary to marinate the meat in a cedar barrel; thanks to the use of this utensil, the taste of the meat is unusual. The shish kebab is fried not on skewers, but on a barbecue grill, and the pieces of meat need to be wrapped in foil.

2-3 kg lamb tenderloin;
5-6 onions;
1 bunch of greens (cilantro, parsley);
1 handful of currant leaves (preferably wild, but garden ones are fine);
a few pinches of dry thyme;
ground hot red pepper and salt to taste.

First of all, you need to steam the currant leaves. Place currant leaves washed in cold water in a cedar barrel and pour a liter of boiling water. Cover the barrel with a terry towel folded in several layers and leave until the water has cooled completely.

Cut the meat into large pieces across the grain (about 2-3 pieces per serving). Chop the onion into not too thin half rings. Chop the greens.

Turkish lamb kebab

Turkish lamb kebab is prepared using a different technology.

2 kg boneless lamb;
1 large onion;
3 cloves of garlic;
1 tomato;
2 tablespoons of tomato paste;
1 tablespoon hyssop;
1 tablespoon of cumin;
ground black pepper and salt to taste.

We thoroughly wash the meat, cut off all the films and cut into small (30-35 g) pieces. Cut the onion into not too thin half rings and mix it with the onion. Add the tomato cut into thin slices.

Grind the spices thoroughly; you can grind them in a coffee grinder or grind them in a mortar. Pour spices into the meat and onions, add tomato paste. Mix well and knead the meat with your hands. Leave in a warm place for 1.5 hours. After this you can fry. If it is not possible to fry the meat immediately, then after 1.5 hours you need to put it in the refrigerator.

Turkish kebab can be cooked on the grill, as usual, or in the oven. In the latter case, we string the meat onto wooden skewers and place it on a wire rack, under which we do not forget to place a baking sheet so that the meat juice does not stain the bottom of the oven. Cook for 10 minutes at 220 degrees, then turn over and continue cooking for another 10-15 minutes.

Advice! To prevent wooden skewers from charring in the oven, they need to be soaked in cold water for half an hour before threading the meat.

Caucasian-style tomato marinade for lamb shish kebab

Caucasian kebabs are distinguished by the fact that tomatoes in any form are found in the marinade. Both fresh cuts and sauces, tomato paste and even juice. The result is an incredibly tasty mixture of spices and herbs, which perfectly nourishes the meat and makes its fibers tender and juicy.

The mild taste of tomatoes does not leave a pronounced aftertaste, but rather only complements and improves the taste harmony in the finished dish. And to make Caucasian-style kebab perfect, it is advisable to choose young lamb loin.

Ingredients:

Lamb loin – 1.5 kg.
Tomato juice – 1 glass.
Lemon – ½ pc.
Onion, garlic clove - 4 pcs.
Fresh cilantro - 1 bunch.
Salt, sweet paprika, coriander, cumin, turmeric, cumin, chili pod, ground black pepper - to taste.

Preparation:

1. Chop the peeled onions into thin half rings and the garlic cloves into thin strips. Cut half or even a whole fresh chili pepper into small wheels. Combine all three cuts in a deep bowl. Tear the cilantro leaves into small pieces directly with your hands and send them there. Salt and season with turmeric, ground black pepper and coriander, sweet paprika, mashed cumin seeds. Be sure to mix the resulting mixture and shake it thoroughly with your hands so that the greens, onions and garlic release juice.

2. Pour in tomato juice and add sunflower oil. Stir until smooth, into which add lamb loin, pre-cut into equal kebab pieces. Soak the meat in this marinade for at least two hours, placing the container with the preparation in the refrigerator, and then you can start cooking our dish on the grill or in the oven.

Bon appetit!

Abkhazian lamb shish kebab in pomegranate juice

To prepare Abkhazian kebab, you will need to marinate the meat in pomegranate juice.

1 kg lamb pulp;
5 onions;
5 red fleshy tomatoes;
2 pods of bell pepper (preferably different colors);
1 glass of pomegranate juice;
0.25 cups wine vinegar;
salt and spices to taste; it is recommended to use ground red and black pepper, cumin, coriander, dry basil and thyme.

To make the kebab delicious, you must use the recommended set of spices. They need to be prepared in advance. Combine all the dry spices and grind them in a mortar or grind them in a meat grinder until you get a powder.

Wash and peel the vegetables. Cut two onions into rings approximately 0.5 cm wide, and chop the remaining onions thinly. We wash the lamb, protect it from films and cut it into medium-sized pieces. Mix with thinly sliced onion, sprinkle with salt and mash well so that the onion releases its juice.

Place the onion rings in the marinating dish in layers, first, then the meat in a low layer and spices. Repeat layers until you run out of layers. The top layer should be made of onion rings. Pour pomegranate juice and wine vinegar over the meat. Leave to marinate for 8-10 hours. During the marinating process, you need to stir the meat well a couple of times. You need to not just mix, but sort of squeeze out the meat, squeezing the pieces in your fist. Thanks to this technique, the meat will be saturated with the marinade, and the kebab will be juicy.

Wash and chop the vegetables. Thread pieces of meat, onion rings, tomato slices and pepper slices onto a skewer. Fry the kebabs over hot coals.

Marinade for lamb shish kebab on mineral water with rye bread

To prepare shish kebab in mineral water, it is recommended to use the pulp from the hind leg of a young lamb.

2 kg lamb;
2 onions;
2 tomatoes;
1 liter of sparkling water;
One third of a loaf of black rye bread;
0.5 lemon;
salt and pepper to taste.

Cut the meat into medium-sized pieces. Cut the onion into rings (not too thin), tomatoes into small cubes. Mix all the products, sprinkle with salt and mash the products a little so that the vegetables release their juice.

Cut the crusts off the bread and cut into small cubes. Pour the juice squeezed from half a lemon and sparkling water over the bread. Let the bread soak, and then knead it into a paste with your hand. Pour the prepared liquid into a container with meat and vegetables. Mix and keep in the cold for 10-12 hours. Fry by stringing pieces of meat mixed with onion rings onto skewers.

Lamb kebab marinade the most delicious recipe Stalika Khankishieva video

If you are looking for proven recipes for delicious cooking of meat, then the first thing you should do is watch Stalik Khankishiev’s channel. He simply never ceases to amaze with the simplicity and at the same time sophistication of his dishes. Moreover, he not only shows, but also explains in detail why he uses this or that spice or item and what it will give as a result.

I highly recommend making lamb loin shish kebab using his recipe! The result is a simply amazingly tasty dish using a minimum of ingredients.

Ingredients:

Lamb loin – 2 kg.
Sunflower oil – 2 tbsp. l.
Coriander, ground black pepper - 1 tbsp. l.
Zira – 1 tsp.
Coarse salt - to taste.

The entire sequence of actions during the cooking process is very clearly visible in the video for this recipe:

But he's right! If you first grind the onion with spices, salt and sunflower oil, then it releases its juice to the meat much better during the marinating process.

And when frying, it’s really better to remove the onion pieces from the strung kebab so that they don’t burn and give the meat a somewhat ambiguous bitter taste.

Bon appetit!

To the content.

Delicious marinade for lamb with kiwi

Lamb marinated with kiwi turns out delicious. Tropical fruits contain a large amount of fruit acids, which soften the meat well and give the kebab a subtle aroma.

1 kg lamb pulp;
250 gr. onions;
200 gr. kiwi;
pepper and salt to taste.

We wash the meat and cut it into pieces weighing approximately 30 grams. Peel the onion and chop it into half rings. We wash the kiwi well and cut it into small cubes without peeling it.

Mix meat with onions and chopped fruits, add salt and pepper. If desired, you can use other spices to suit your taste. For example, you can add sweet paprika, dry basil, thyme.

Mix the meat with the rest of the ingredients very well. You need to not just stir, but grind the products so that the onions and kiwis release as much juice as possible. Refrigerate the meat with the marinade for 18-24 hours. You can then thread them onto skewers and grill them over hot coals.

Juicy lamb shish kebab marinated in kefir

Those who do not like the specific smell emanating from lamb are recommended to marinate the kebab from this meat in kefir. This fermented milk product perfectly captures the aroma.

2 kg lamb;
1.5 liters of kefir;
0.5 cups vegetable oil;
0.5 cups lemon juice;
2 teaspoons finely grated lemon zest;
2 teaspoons salt;
1 teaspoon ground black pepper;
1 bunch of cilantro;
4 cloves of garlic.

We wash and clean the lamb pulp, removing films and excess fat. There is no need to cut off all the fat; small veins must be left so that the kebab turns out soft and not dry.

Soft marinade in mineral water with kvass for lamb shish kebab

Not everyone drinks beer, so to get a very tasty marinade, you can replace it with homemade bread kvass. Or buy it from a barrel and add sharpness to it with mineral water. And tomatoes with lemon will eliminate the aftertaste that many people don’t like in lamb. In addition, their acids will also help impart tenderness to the kebab pieces.

Ingredients:

Lamb pulp – 1.5 kg.
Sparkling mineral water – 1.5 cups.
Tomatoes – 300 gr.
Bread kvass – 100 ml.
Lemon – ½ pc.
Salt, barbecue spice mixture - to taste.

Preparation:

1. Add a ready-made store-bought barbecue spice mixture in the amount of 1 tsp to the sliced lamb. – 1 tbsp. l., to your taste. Mix well so that the seasonings are distributed to all pieces of meat.

2. Cut the tomatoes and lemon into thin slices and arrange them in a mixed layer on top of the lamb. Pour the kvass into highly carbonated mineral water and saturate the laid meat with this mixture. Cover the bowl with kebab with cling film and place it in the refrigerator for 6-12 hours.

3. Add some salt to the well-marinated meat, mix and literally after 15-30 minutes we form kebabs on skewers or skewers and bake.

Bon appetit!

Lamb kebab with onion and lemon

A simple version of the marinade is prepared with onions and lemon. This marinade is great for lamb, as it not only softens the meat, but also eliminates the specific smell of this meat.

1.5 kg lamb pulp;
5 large onions;
1 lemon;
½ teaspoon each of black and red ground pepper;
3 cloves of garlic;
1 bunch of parsley and cilantro;
salt to taste.

We clean the meat from the films, cut it into medium-sized pieces, let the pieces dry slightly, placing them on a board or spread in one row

Peel the onions, chop them very finely or grind them in a blender. Pass the garlic through a press. Mix the onion mass and garlic with the meat, add salt and pepper and mix well, trying to rub the spices and onion juice into the pieces.

We wash the lemon well, put it in a deep bowl and pour boiling water from the kettle. Then take it out, rinse with cold water and cut in half. Extract the juice from the lemon using a citrus juicer or simply squeezing the halves of the fruit in your hands. Strain the juice to remove any pieces of pulp and seeds that have fallen into it. Pour the juice over the meat and mix well. Keep the meat in the cold for 7-10 hours. Then we string it onto skewers and fry it on the grill over hot coals.

How to marinate lamb with fat tail for barbecue

Here we will analyze in detail the recipe for lamb shish kebab with fat tail in Tashkent style. It is quite simple, but it turns out very juicy and tasty. I recommend it to everyone who loves kebab, especially lamb.

Ingredients:

Zira – 1 tsp.
Coriander – 2 tsp.
Black pepper – 1 tsp.
Salt – 2-3 tsp.
Lamb – 1-1.5 kg.
Fat tail fat – 100-150 gr.
Ground sumac (if possible) – 1-2 tsp.
A little flour
Onions – 2-3 heads or to taste (for serving)

Preparation:

We free the meat from everything unnecessary. Namely, we remove films, lymph nodes (if present) and excess fat.

Now let's prepare the spice mixture. Grind the cumin, coriander and peppercorns in a mortar. Combine with salt.

If you don’t currently have such a device, just put some of the spices on a napkin, cover it with it and tap it with a hammer.

This amount of meat will take approximately 2 tsp. spice mixtures. Pour it here and mix.

Let's put it aside for now and move on to other products.

Cut the fat tail into medium-sized slices.

Chop the onion into thin half rings using a sharp knife. Add a little of the previously prepared spice mixture here. Here, if desired, we add sumac. Mix well. We will serve this salad with the already prepared kebab. In the meantime, let it marinate.

Marinate the meat for at least an hour.

Next we start frying. Thread the meat onto skewers, alternating with fat tail slices.

And a little secret from Tashkent - sprinkle the future kebab with a small amount of flour on both sides.

Place on hot coals. It is important that the heat is strong enough to seal the kebab first. After 4 minutes you can turn it over.

Source -

It cooks relatively quickly, so don’t go far from the grill.

Good luck with your cooking!

Lamb kebab with mayonnaise

Lamb kebab marinated with mayonnaise turns out delicious. To prepare the marinade, it is recommended to use homemade mayonnaise. The fact is that the industrially produced product contains artificial additives, which when heated are destroyed, forming harmful compounds.

1 kg lamb;
5 onions;
250 gr. mayonnaise;
0.5 liters of water;
1-2 tablespoons of wine or apple cider vinegar;
salt, black and red pepper to taste.

The meat must be washed and dried, then all films must be cut off and connective tissue removed. Cut the lamb into pieces weighing about 35-40 grams.

Cut the onion into rings or half rings. Mix it with meat. Add a little salt (be careful with salt, mayonnaise is already salty) and pepper the products. Mix the meat and onion with your hands, rubbing them so that the onion releases its juice.

Add mayonnaise to the meat and onions, mix everything well so that the sauce covers each piece of lamb. Then dilute apple cider vinegar in cold water and pour this mixture into the meat, mix again and leave to marinate in the cold for 6-8 hours. Fry on skewers over hot coals.

Lamb ribs shish kebab with the most delicious marinade

Most kebabs prefer to marinate lamb ribs only with salt and pepper. And they usually cook them in very little time. This is right. But this method can only be used with young lamb meat. If you are not sure what you have, then do it as in this recipe.

Ingredients:

Lamb ribs – 4 kg;
Onion juice – 200 ml;
Salt, pepper - to taste.

Preparation:

Wash and dry the meat. We cut off the film and cores, if any. We also cut off parts of the vertebrae. We cut each rib apart from each other.
Onions can be pureed in a blender or on a grater. Squeeze the juice out of it. The pulp itself is not needed.
Season the pieces with salt and pepper to taste on all sides. Stir and pour in caustic liquid. Knead again. Leave it on the table to marinate for 2 hours.
Thread the ribs onto skewers. Fry on hot coals for 10 - 12 minutes on all sides until golden brown.

The smell is very enticing, I can't wait to try it!

Lamb ribs shashlik

Lamb ribs kebab is incredibly tasty. Prepare the marinade with lemon.

1 kg lamb ribs;
1 lemon;
2-3 cloves of garlic;
50 ml vegetable oil;
salt, pepper (black and red), coriander to taste;
1 bunch of herbs, preferably basil, tarragon and mint.

We wash the ribs, dry them with napkins and cut them into portions. We wash the lemon and cut it in half and squeeze the juice out of it.

Peel the garlic and coarsely chop the greens. Place the garlic and herbs in a blender and chop. Mix the resulting pulp with lemon juice, add salt, black and red pepper, ground coriander to the liquid, mix everything well.

Place the ribs in a suitable container and pour in the marinade, ensuring that all the meat is covered with the marinade. Leave to marinate for several hours, or better yet, leave overnight. Thread the marinated ribs onto skewers and fry them over hot coals.