The most popular recipes of lamb kebab

Contents:

• Skewers of lamb with oranges and garnish
• Skewers of lamb in mustard sauce
• Skewers of lamb with eggs and courgettes
• Skewers of lamb with yogurt
• Skewers of lamb in Caucasian
• Classic lamb skewers

Tasty, juicy kebab lamb - is not just a snack, it is something wonderful. And the process of cooking turns into a kind of ritual.

Of course, you can cook barbecue of any meat, but lamb it turns out the most fragrant, juicy and tasty.

There are so many variations of barbecue, from the simplest without soaking and finishing exquisite, sophisticated recipes using exotic marinades based on complex sauces, mint, dry wine and various spices. Preparation of the marinade for barbecue is the most responsible and important point. After all of it ultimately will depend juicy dish, its flavor and aroma.

However, in spite of everything, the primary role in shashlik plays, of course, meat. It is very important to know how to select it. Actually, with the choice of meat and starts the whole process. Undoubtedly, the most ideal option is the lamb no older than 3 months. However, in most cases, the meat can be found only in the spring. And the cost milk lamb is quite expensive. If the opportunity to buy such meat is not, you can replace it with the meat of young animals under 12 months. This lamb has a reddish color, fairly resilient, with white fat. In older animals the meat is much darker and has a yellowish layer, for barbecue, it is no longer suitable.

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Skewers of lamb with oranges and garnish

Ingredients for barbecue:

• Lamb - 1 kg
• Green onions - 2 large beam
• Oranges - 2 pcs.
• Spicy sauce

Ingredients for the garnish:

• Romaine lettuce - 700 g
• Apple cider vinegar - 10ml
• Orange juice - 100 ml
• Mayonnaise - 20 g
• Red cabbage - 500 g
• Mustard - 2 tsp
• Salt
• Ground black pepper

Cooking method:

Mutton is cut into medium-sized pieces and pour any hot sauce. Stir and set for 2 hours in the cold. While meat is marinating, prepare the salad. Romaine lettuce cut into large chunks. Red cabbage, on the contrary, chopped very finely. Green onions cut into fairly large feathers length of 4-6 cm. With orange peel, divided into slices, and then each slice cut into halves.

In a deep bowl, mix orange juice, mayonnaise, vinegar and mustard. Then this mass put the chopped salad and shredded cabbage. Once again thoroughly mixed. After a good promarinuetsya lamb meat is taken from the sauce and begin to barbecue. Pieces of lamb skewer on skewers, alternating with slices of orange and green onions. Before roasting rotisserie rod with the sauce poured over the meat, which marinated lamb. So, ready to barbecue will be more succulent. Meals are served on a table decorated with greenery. As a side dish most ideal option is to prepare a salad.

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Skewers of lamb in mustard sauce

Ingredients:

• Mutton - 800 g
• Garlic - 2-3 cloves
• Lemon - 2 pcs.
• Chopped cilantro - 2 tbsp
• Sweet mustard - 4 tablespoons
• Soy sauce - 2 tablespoons. l.
• Vegetable oil - 2 tbsp
• Salt - 1 tsp

Cooking method:

First, prepare the sauce, which also will marinade for lamb. Cilantro and garlic is crushed, mixed with soy sauce and mustard. Add salt, lemon juice and vegetable oil. Mix thoroughly. All mustard marinade ready. Mutton is cut into small pieces and marinated in mustard sauce for 1 hour. When the time skewer kebab on skewers and grilled over hot coals. When serving sprinkle with chopped herbs.
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Skewers of lamb with eggs and courgettes

Ingredients:

• Lamb - 2, 5 kg
• Eggs - 2 pcs.
• Zucchini - 800g
• Green salad - 300 g
• Potatoes - 2, 5-3 kg
• Grease - 120 g
• Salt and pepper

Cooking method:

This recipe belongs to the Bulgarian cuisine. The flesh of mutton cut into small pieces. Zucchini cut into slices. Then pour the meat and zucchini with salt, pepper, and strung alternately on skewers. Then fry until half cooked on the coals. Lightly beat the eggs in a separate bowl and the resulting mass smeared egg half finished skewers. Dozharivayut until tender. Potatoes fried in fat. Lettuce cut into slices. Ready skewers sprinkled with herbs and served to the table. As a side dish served fried potatoes and salad.
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Skewers of lamb with yogurt

Ingredients:

• Yogurt - 1 tbsp.
• Olive oil - 4 tbsp
• Lemon - 1 pc.
• Thyme - 0, 5 tsp
• Rosemary - 0, 5 tsp
• Garlic - 3 cloves
• Lamb - 1 kg
• Ground black pepper
• Peppermint
• Salt

Cooking method:

For this recipe, it is desirable to use unsweetened yogurt. In extreme cases it can be replaced with bold, thick yogurt. The flesh of lamb cut into pieces about the same. Salt, pepper. Yogurt mixed with thyme, olive oil and rosemary. Squeeze the juice from a lemon, zest Grate. Add to the yoghurt mix. There also add finely chopped mint. All mixed. Pour marinade over cooked pieces of lamb and leave to marinate for 7-9 hours. When the time slices of meat strung on skewers and roasted on glowing embers or elektroshashlychnitsy.

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Skewers of lamb in Caucasian

Ingredients:

• Onions - 4-5 pcs.
• The wine is dry - 150 g
• Lamb - 1 kg
• Ground pepper
• Vegetable oil
• Salt

Cooking method:

Meat is cleaned of tendons and films, cut into slices. Sprinkle with salt and pepper. Onions cut into rings and mix with lamb, sprinkled with wine, vegetable oil and gently to not broken onion, mix. After leave to marinate for 20-30 minutes. Young enough meat tender and very quickly absorbs the smell of spices. If lamb is not too young, you need to marinate for 3-4 hours. Next pieces strung on a skewer alternately with onion and roasted over hot coals for 10-15 minutes. In the process of roasting skewers from time to time, turned over and sprayed barbecue dry wine. To prepare a dish served a lot of greens: coriander, dill, parsley, chives, basil.
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Classic lamb skewers

Ingredients:

• Onions - 6 pieces.
• Vinegar 3% - 120 ml
• Tomatoes - 4 pcs.
• Lemon - 1 pc.
• Sauce tkemali - 5 tbsp
• Dried barberries - 5 g
• Baked mutton fat - 20g
• Lamb - 1 kg
• Pepper, salt

Cooking method:

The meat is cut into small pieces, put in an enamel bowl, season with salt, pepper, 3% vinegar (can be replaced by lemon juice), chopped onion half-rings. The whole was stirred, covered with a lid and allowed to marinate 3-5 hours. Over time, pieces of meat strung on skewers interspersed with slices of tomato and onion. Smeared mutton fat and fry, turning regularly, over hot coals for 10-15 minutes. To prepare a dish served a lot of greens and sauce tkemali.

Most of all, suitable for barbecue coals from cherry, birch, linden and oak firewood. Coniferous firewood use is undesirable, since the finished dish will give the smell of tar. For the same reason inadmissible use of gasoline or other flammable substances. During cooking skewers regularly turned over, thereby achieving uniformly cooked. If the meat ahead of time beginning burn or dry up, his smeared marinade. In addition, from time to time barbecues should sprinkle with wine or water, acidified with vinegar. This allows the meat to stay juicy inside and prevent premature scorching.