Marinade for lamb shish kebab - the key to a successful dish

Despite the simplicity of preparation, it is the marinade for lamb shish kebab that sets the tone for the dish. As is known, sheep meat has a specific smell and unusual taste. So you need to think about how to make it so gentle, and at the same time get the brightness and smell of spices and seasonings. But do not worry: a shish kebab from a young lamb is made not only in the Caucasus. This is a favorite dish of the inhabitants of the entire Mediterranean. Therefore, there are many recipes for marinade for lamb. Let's consider some of them. The traditional Georgian way is closer to us in terms of mentality. To prepare a marinade for shish kebab from mutton, you should grind a pound of ripe tomatoes, 500 g of onions, a large head of garlic. And that's all - for one kilogram of meat! The burning of the shish kebab will give spices and condiments - mostly red pepper. Fold cut lamb into a glass container, add the marinade, remember everything with your hands and leave for four hours. If you can not wait to get fried, you can shorten the waiting time to two hours. But then you must constantly knead the meat for better impregnation.

The Abkhazian marinade for lamb shish kebab is done like this: pour a glass of white wine with 3-4 soup spoons of a vigorous Adzhika. This mixture is crumbled 2-3 bulbs, one or two cloves of garlic, salt and spices. Fill it with meat and put the container in the refrigerator (closer to the door, so it does not really freeze) for the night. And those who do not like witticisms in mutton, you can advise this way: pour the cut pieces of carbonated mineral water, squeeze the lemon juice there, cut the citrus fruit and add to the meat. This method makes it possible to start frying in three to four hours. But before that, do not forget to salt and pepper the pieces.

Marinade for shish kebab from mutton depends on what kind of meat you choose. A young lamb does not need to pre-soak for up to three months at all. Lambs from 6 months to a year, whose meat is intensely red, and fatty veins - white, require preliminary preparation. But it is not long. Just put pieces of 4-5 bulbs on the pieces of the pulp, sprinkle them with ground black pepper, salt, mix well, pour a half-glass of dry wine and a little olive oil, again with your hands and leave for half an hour-hour.

Even with the use of tea brewing, you can prepare a delicious and tender shish kebab from mutton. The marinade recipe is very simple. Brew a very strong tea (a 50-gram pack for half a liter of boiling water). Let's brew and cool a little. With this brewing we pour the meat cut into pieces and leave for two or three hours. Before you start the frying, tea is poured, and mutton is salted and seasoned with spices.

But the best marinade for lamb is with natural yogurt and herbs. Sour milk will completely soften the meat, and rosemary, thyme and mint will give the dish an unforgettable aroma. Cut the meat, pepper and salt. In a separate bowl, mix a glass of yogurt (you can replace it with a fat kefir) with four tablespoons of olive oil. Add half teaspoon of the mentioned herbs - dry or fresh. Lemon wash, cut off the skin, and squeeze the juice into yogurt. The zest is also rubbed and added to a common cauldron. Fill the mixture with meat for 5 hours, and preferably at night.