How to cook skewers of lamb: the best pickles and all the subtleties of the process

Marinate meat in onion, wine, vegetable or tomato marinade and offered close to a stunning dish.

How to select and prepare the meat

For barbecue are perfect for lamb chops, ribs, neck, shoulder blade, and ham. Many also used the rump, stringing it between pieces of meat. It is believed that fat makes juicy kebab.

It is best to cook from a young lamb. Skewers of meat will turn the old rigid and may have a specific odor, which not everyone will like. When choosing guided by color: the darker the flesh, there were older animal.

Furthermore, the meat should not be sticky and covered with mucus or blood, and from pressure pit should quickly equalized, leaving a dent.

Clean the lamb from the films and tendons. The flesh should be cut into cubes with the same parties about 4 cm. If you ASSUME of the bones, such as ribs, place the meat on them.

How to marinate the lamb

Young enough to hold the meat in the marinade 2-4 hours. If lamb is old, better to leave it for the whole night or a whole day. In this case remove meat in a cool place.

All the ingredients are calculated on 3 kg of meat.

1. onion marinade

Min ingredients and stunning results.

Ingredients

• 1-2 kg of onion;
• salt - to taste;
• ground black pepper - to taste.

preparation

Cut the onion into thin half-rings. The more onions, more fragrant skewers will. Add the vegetables and spices to meat and a good remember his hands.

2. Spicy marinade with onion juice

Unlike the previous recipe, this juice is used only by the bow. Together with herbs and spices makes it the meat is very fragrant and juicy.

Ingredients

• Salt - to taste;
• 1½ kg of onion;
• ground black pepper - to taste;
• 4 teaspoons cumin;
• 4 teaspoons of oregano;
• 2 teaspoons coriander;
• 2 sprigs of rosemary;
• 5 sprigs of thyme.

preparation

sprinkle the lamb salt and carefully rub it into the meat. Chop the onion in a blender and grind over the bowl through a sieve. There will drain the onion juice. Remaining in the sieve slurry transfer to a cheesecloth and squeeze out as it should.

Pour meat onion juice. Add the pepper, cumin, oregano, coriander, leaves of rosemary and thyme and stir.

3. wine marinade

Marinate the meat in it will be soft and gentle.

Ingredients

• 1 kg of onion;
• condiment for barbecue - to taste;
• salt - to taste;
• 800 ml of dry white wine.

preparation

Cut the onion into thin half-rings. Remember meat hands with onion and seasonings. Pour in the wine and stir.

4. Marinade with onion, garlic and tomatoes

Vegetables give the meat a rich taste and aroma.

Ingredients

• 1½ kg of onion;
• 1½ heads of garlic;
• 2-3 tomatoes;
• condiment for barbecue - to taste;
• salt - to taste;
• ground black pepper - to taste.

preparation

Cut the onion into thin half-rings, add to the meat and remember his hands. Crush the garlic and divide the tomatoes into large wedges. Put the lamb to vegetables, seasoning, salt, pepper and stir.

5. Tomato marinade with herbs

Tomato juice soften lamb and greens will make a fresh touch.

Ingredients

• 1 bunch parsley;
• ½ basil beam;
• salt - to taste;
• condiment for barbecue - to taste;
• 70 ml of vegetable oil;
• 1 kg of onion;
• 600 ml of tomato juice.

preparation

Grind greens, add salt, seasoning, oil, and stir. Cut the onion into thin half-rings, and remember podsolite hands. Add to the meat onion, greens, tomato juice and mix thoroughly.

How to fry the skewers of lamb

Nanizhite meat on skewers and place on a wire rack. Place the pieces are not too close to each other so that they could fry on all sides.

When coals are covered with white ashes, put the meat on brazier. Turn the meat every 2-3 minutes.

Skewers of lamb being prepared for 15-20 minutes. Score the meat with a knife to check availability. clear juice act of roasted meat. If the fluid is reddish, it is necessary to hold the skewers over the coals a little longer.