Shish kebab fans believe that a real shish kebab is made exclusively from lamb. The opinion, of course, is not unfounded. However, in order for it to work out well, you need to know the correct recipes and marinade secrets.
Recipe content:
- Why do you need a marinade?
- How to choose lamb?
- Secrets of Cooking Lamb
- Lamb kebab marinade recipe
- How to make lamb kebab marinade
- Delicious lamb kebab marinade
- Video recipes
Lamb shish kebab is an authentic shish kebab, i.e. the original and authentic version of this dish. Since this dish was originally made from this particular type of meat. And if you decide to cook this dish, then you must first take into account some of the subtleties that are written below.
Why do you need a marinade?
Charcoal roasting is an ancient way of cooking meat. However, putting an unprocessed piece on a spit will not work well. The meat will be fried for a long time, it will turn out to be overdried and tough. To speed up the cooking process, the lamb is soaked in the marinade. It is a liquid that softens the fibers, speeds up preparation, adds aroma and enriches the taste. A good marinade will enhance any piece of meat. The main thing is to soak it for a sufficient time and not to use aluminum pots that spoil the taste.
As a rule, marinade recipes are prepared on the basis of acidic liquids (mayonnaise, kefir, yogurt, sour cream, wine, fruit and vegetable juices). The acid softens and loosens the fibers of the meat, speeding up the cooking process. But vinegar marinades give the dish a pungent smell, not a pleasant taste and hardness. Garlic, mint and soy sauce will complement the taste of lamb.
How to choose lamb?
Marinade plays a huge role in the final result of the finished dish. But the quality of the meat is no less important. We will share some tips to consider when cooking lamb.
- For quick frying on a fire, lamb meat no more than a year old is suitable. Such meat has a light red tint and does not have a specific smell. A leg, a front shoulder blade and entrecotes on a bone will fit on a shish kebab.
- Good quality lamb, pink in color, elastic, firm with white fat.
- Loose and yellow fat, like wax - the meat of an old animal.
- When buying, press on the piece, it should form a hole, which will return to its original position.
- The smell should be pleasant, without rottenness and mustiness.
- The most tender meat, milk lamb, which is up to 8 weeks old. The meat of young lambs up to 3 months also has a mild taste.
- The age of the animal is determined by the color of the meat - light younger, dark red, sinewy with yellow fat - old.
- Good to know! Lambs are born in January-March. Therefore, it is most likely to choose a young fresh lamb during this period.
Secrets of cooking lamb kebab
- When cutting mutton, you need to remove the film, because it is inedible, and cut off the external fat - it will "clog" the meat during cooking and prevent heat exchange. In this case, you need to leave a little fat so that the meat does not come out tough.
- For extinguishing, use a shank, shank, shoulder blade, neck; for grilling - loin and ham; for pilaf - a scapula; for stew - shank, neck, brisket; for a barbecue - a leg.
- Thawed lamb loses its elasticity, the surface becomes bright red, the dimples do not even out when pressed.
- With repeated freezing or incorrect defrosting, the taste of the meat disappears and its properties are lost. Also, do not defrost food in warm water.
- Lamb is marinated for at least an hour, but better - 10-12 hours. The pickling time depends on the age of the ram, the old one is kept longer.
Lamb kebab marinade recipe
This marinade is intended for lamb, not for dairy and young lambs. And for such meat, the sauce requires a more liquid consistency.
- Calorie content per 100 g - 44.6 kcal.
- Servings - 3
- Cooking time - 3-3, 5 hours
Ingredients:
- Lamb - 1 kg
- Fat tail fat - 50 g
- Onion - 5 pcs.
- Tomato - 4 pcs.
- Tkemali sauce - 1/2 cup
- Dried barberry - 1 tablespoon
- Ground cumin - 1 tsp
- Dried cilantro - 1 tsp
- Dried dill - 1 tsp
- Salt to taste
- Ground black pepper - to taste
Preparation:
- Peel the onion, chop in half rings and mash with your hands.
- Dip the tomatoes in boiling water for 2-3 seconds, remove the skin and chop finely.
- Peel the meat from the film and cut into pieces.
- Combine ram, onion, tomatoes and tkemali.
- Melt the bacon and pour into the marinade.
- Add all the spices, herbs and herbs and stir to coat each piece of meat with the marinade. Incubate the lamb for 2-3 hours at room temperature.
How to make lamb kebab marinade
Thanks to the yogurt used in this marinade recipe, the meat will turn out to be very juicy and tender. And herbs - basil and mint will add spicy notes to the kebab.
Ingredients:
- Lamb - 1.5 kg
- Natural yogurt - 300 ml
- Onion - 4 pcs.
- Fresh mint - 1 bunch
- Dry basil - 1 tablespoon
- Ground pepper - to taste
- Salt to taste
Preparation:
- Peel the lamb from film and excess fat, cut into pieces and place in a deep container.
- Peel the onion, cut into thick rings and add to the meat.
- Wash the mint, chop coarsely and send after the onion.
- Pepper the meat, salt, add basil and remember with your hands.
- Pour in the yogurt, stir gently, cover the container with a lid and refrigerate for several hours.
Delicious lamb kebab marinade
Many culinary experts believe that kebabs are delicious when marinated in mineral water. And it will acquire piquancy due to honey, which caramelizes during heat treatment and gives excellent taste and aroma notes.
Ingredients:
- Young lamb - 2.5 kg
- Onions - 300 g
- Cilantro - bunch
- Highly carbonated mineral water - 300 ml
- Honey - 4 tablespoons
- Ground black pepper - to taste
- Salt to taste
Preparation:
- Remove the subcutaneous film from the lamb, wash and cut into portions with a knife.
- Chop greens and peeled onions in any shape.
- Combine meat with onions and herbs, pepper, pour honey and mineral water. Stir and leave in a cool place for 3-4 hours.
Video recipes:
[media =
