Marinade for lamb kebab - the key to a successful dish

Despite the ease of preparation, it ismarinade for lamb kebab sets the tone for the dish. Sheep meat is known to have a peculiar smell and unusual taste. Therefore, you need to think about how to make it so tender, and at the same time acquire the brightness and smell of spices and seasonings. But do not worry: the lamb shashlik is made not only in the Caucasus. This is a favorite dish of inhabitants of the whole Mediterranean. Therefore, there are many recipes for marinade for lamb. Consider some of them.

The traditional Georgian way is closer to us bymentality. To cook such a marinade for lamb skewers, you should chop a pound of ripe tomatoes, 500 g of onions, a large head of garlic. And this is all - for one kilogram of meat! The sharpness of the kebabs will be given by spices and seasonings - mainly red pepper. Fold the lamb cut into pieces in a glass jar, add the marinade, remember everything with your hands and leave for four hours. If you can not wait to start frying, you can reduce the waiting time to two hours. But then you must constantly knead the meat for the best impregnation.

Abkhazian marinade for lamb skewers makelike this: pour 3-4 glasses of vigorous adzhika with a glass of white wine. In this mixture, crumble 2-3 onions, one or two cloves of garlic, salt and spices. Fill it with meat and put the container in the fridge (closer to the door, so as not to freeze) at night. And for those who do not like the sharpness in lamb, you can advise this way: pour chopped pieces of carbonated mineral water, squeeze lemon juice, citrus pulp also cut and add to the meat. This method allows you to start frying after three to four hours. But before that, do not forget to salt and pepper the pieces.

Marinade for lamb kebab depends onwhat kind of meat you choose. A young lamb for up to three months does not need any pre-soaking at all. Lambs from 6 months to a year, whose meat is intensely red, and fatty streaks are white, require preliminary preparation. But she is short. Just put 4-5 onions rings on pieces of pulp, sprinkle them with ground black pepper, salt, mix well, pour with a full cup of dry wine and a small amount of olive oil, knead again with your hands and leave for half an hour.

Even with the use of tea brew you cancook delicious and tender lamb skewers. The marinade recipe is very simple. Brew a very strong tea (50-gram sachet for half a liter of boiling water). Let it brew and cool slightly. Pour the meat into pieces with this tea leaves and leave for two or three hours. Before you start frying, tea is poured, and lamb is salted and seasoned with spices.

But the best marinade for lamb is with naturalyogurt and herbs. Fermented milk will completely soften the meat, and rosemary, thyme and mint will give the dish an unforgettable flavor. Cut meat, pepper and salt. In a separate bowl, mix a glass of yogurt (it is allowed to replace it with fatty yogurt) with four tablespoons of olive oil. Add half a teaspoon of the mentioned herbs - dry or fresh. Wash the lemon, cut off the skin from it, and squeeze the juice into yogurt. Zest also rub and add to a common pot. Pour the mixture of meat for 5 hours, and preferably at night.