Often people ask the question: "How to pickle kebab?" From lamb, pork or beef - there is no fundamental difference. To give the meat a flavor, softness and juiciness, marinade is always used. The mass of recipes. In this article we will talk about how to make a delicious lamb shish kebab.
Cooking methods
You need to start with the choice of meat. The fat layer will make the lamb skewers juicy. Stalik Khankishiyev, a specialist and connoisseur of Azerbaijani cuisine, argues that meat without fat is not meat. And, even if you do not eat fat, it is necessary for cooking. The lamb is soaked in juice, the meat part of the piece will not dry, and you can just cut off the greasy places in the finished barbecue with a knife.
How to marinate lamb skewers : a recipe from Stalik Khankishiyev
A piece of lamb (loin), ground zira, coriander, salt and pepper, sweet onions, ground sumy. Cut the onion into rings and salt. Knead a little with your hands so that the juice goes. We combine meat with onions and seasonings. We stand in the marinade for 3-4 hours.
How to marinate lamb skewers: pomegranate marinade
This recipe will require onions, vegetable oil, pomegranate juice, coriander, pepper and salt. We cut the meat into small pieces. Bow - on the rings. We mix meat with onions and seasonings. Knead your hands slightly. Add juice and oil. Stir again and pickle for about two days.
How to marinate lamb skewers: vegetable marinade
Take onions, lemon, sweet peppers, seasonings for barbecue. Use a meat grinder or blender to chop lemons and peppers. Cut the onion into rings. Mix the resulting mass with onions and meat. Season with salt and seasoning.
Cooking rules
Using lamb for cooking barbecue, be sure to pay attention to the choice of meat. This is one of the secrets to make your dish work as it should. See that the meat is not sinewy. Shish kebab pieces should be made small. Professionals advises no more than 1.5x1.5 centimeters. If you bought pulp without fat, then take a piece of lamb fat. When stringing on a skewer, alternate lean slices with bold ones. Coals for different parts of mutton should be heated differently. For example, for ribs, the heat must be strong - the coals are about to flare up with a bright flame. To fry small pieces of meat, the heat from the coals must be calm. To prevent them from extinguishing, periodically wave the fan. Watch only those places where there is fat. Fat draining from it to hot coals may flare up. At such moments, the kebab is raised, and sprayed onto the flame with water. During the frying process, skewers with meat should be turned several times. It takes about 20 minutes to cook small pieces of lamb. The meat should remain light. In no case should it be charred and blush.
How to serve barbecue
Salads from fresh vegetables are perfect for any kind of barbecue. For example, green radish with onions. Cut the radish into strips and soak in salt water. Cut onion into rings and pour over boiling water. Mix everything, season with vinegar and pepper. Also kebab “loves” greens. Cilantro, green onions, dill, parsley - all this will be a good addition to meat. From alcohol you can serve red wine or vodka.