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Lamb for barbecue: how to marinate correctly – Video
According to the recipe, shashlik is pieces of any meat, poultry or fish fried on charcoal, a frying pan or grill on skewers or skewers, pre-marinated for several hours. Each housewife may have her own secrets of the marinade, which allows preserving and enhancing the taste of meat, giving it an additional aroma of spices and herbs. We have collected some of the most successful ones.
How to choose lamb for barbecue
No matter how wonderful and tasty the marinade is, the kebab will not turn out tasty if you choose the wrong meat for it. For quick charcoal grilling, only lamb meat that is less than one year old is suitable. In appearance, such meat has a light red color. As a rule, young lamb is devoid of a specific smell, because of which many do not like this meat. For a barbecue, a lamb leg or a front shoulder is suitable for you, you can also fry entrecotes on the bone.
If you bought fresh lamb meat, it doesn’t make any sense to use the marinade especially, long soaking can also be excluded. To make a great shish kebab, all you need to do is cut the meat into pieces, pepper, add a little salt and mix it with the onion.
To do this, cut several onions into half rings, sprinkle with salt and roll them several times with a regular rolling pin for dough so that the juice stands out from them. In this onion, the meat should stand for a couple of hours at room temperature, after which it can be fried over charcoal.
Marinade with tomatoes and barberry
When you need to marinate lamb for a festive table, you can use a more complex recipe, which will require:
Ingredients:
lamb chopped into pieces – 1 kg;
onions – 5-6 pcs.;
hot tkemali sauce – ½ tbsp.;
tomatoes – 4 pcs. medium size;
dried barberry – 1 tbsp. l .;
melted fat tail fat – 50 g;
ground cumin – 1 tsp;
salt;
ground black pepper;
chopped fresh herbs – cilantro, dill.
Method of preparation:
Peel the onion, cut into half rings, remember it well with your hands. Hold the tomatoes in boiling water for a few seconds, peel them off and chop finely. Meat – in pieces of about 4 centimeters, sprinkle with onions and tomatoes, pour with tkemali sauce, melted fat tail fat, add salt, pepper, spices and chopped herbs.
Toss everything so that each piece of meat is covered with marinade and soaked in its aromas.
Soak it for 2-3 hours, leaving it to stand at room temperature.
It’s important! If you cut the meat for barbecue too finely, the dish will turn out to be dry and tasteless.
Marinade with lemon and garlic
Ingredients:
onions – 3 pcs.;
garlic – 4-5 cloves;
juice of half a lemon;
olive oil – 100 g;
dry spicy herbs: basil, thyme, rosemary – 1 tsp each;
ground black pepper;
salt.
Method of preparation:
Cut the onion into half rings and remember with your hands or with a rolling pin, pass the garlic through a press.
Sprinkle the meat with onions, garlic and herbs, season with salt, pepper and olive oil.
Mix well and leave to stand at room temperature for 2-3 hours, then the kebab can be refrigerated for another 2-3 hours or overnight.
Here you will need not only lamb, but also fat tail fat: for 2 kg of mutton, 0,5 kg of fat.
Ingredients for the marinade:
10 onions;
lemon;
3 tbsp. l. basil and cilantro;
2 tbsp. l. dill;
2 Art. l cognac;
2 st. l. grape vinegar;
3 tsp. salts;
2 tsp black pepper;
1 tsp red pepper;
5 ground cloves.
Method of preparation:
Peel and finely chop the onion, squeeze the juice from the lemon, add all the other ingredients.
Soak coarsely chopped meat and bacon in the marinade for about 7-8 hours (it is better to use a glass or enamel container).
Look for even more recipes for delicious barbecue in the “Kitchen” section.