Secrets of delicious meat: how to pickle lamb shish kebab

Often people ask the question: "How to pickle a shish kebab?" Of mutton, pork or beef - there is no fundamental difference. To give flavor, softness and juiciness to the meat, marinade is always used. There are a lot of recipes. In this article we will talk about how to make a delicious shish kebab from mutton correctly.

Ways to prepare

We must start with the choice of meat. The fatty layer will make juicy shish kebab from lamb. Stalin Khankishiyev, a specialist and connoisseur of Azerbaijani cuisine, asserts 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 portion of the piece does not dry out, and you can simply cut off the fatty places in the finished shish kebab with a knife.

How to pickle a lamb shish kebab : a recipe from Stalik Khankishiyev

A piece of lamb (loin), ground zeal, coriander, salt and pepper, sweet onion, ground sumac. Chop the onion rings and salt. A little stretch your hands to go juice. We combine meat with onions and seasonings. We keep in the marinade for 3-4 hours.

How to pickle a lamb shish kebab : pomegranate marinade

This recipe requires onions, vegetable oil, pomegranate juice, coriander, pepper and salt. Meat is cut into small pieces. Onion - on the rings. Mix the meat with onions and seasonings. We lightly mash our hands. Add the juice and butter. Mix again and marinate for about two days.

How to pickle a lamb shish kebab: vegetable marinade

Take the onion, lemon, sweet pepper, seasonings for shish kebab. Use a meat grinder or a blender to grind lemons and pepper. Slice the onion rings. Mix the resulting mass with onion and meat. Add salt and seasonings.

Cooking rules

Using mutton for cooking shish kebab, be sure to pay attention to the choice of meat. This is one of the secrets for making your dish work out as it should. See that the meat is not sinewy. Pieces for shish kebab should be made small. Professionals advise no more than 1,5х1,5 centimeters. If you bought a pulp without fat, then take a piece of mutton fat. When stringing on a skewer, alternate the lean pieces with bold. Coals for different parts of mutton should be heated differently. For example, for the ribs, the heat should be strong - the coals are about to burst into a bright flame. For roasting small pieces of meat, the heat from the coals should be calm. So that they do not go out, periodically wave the fan. Follow only those places where there is fat. Fat, draining from it to hot coals, can break out. At such times, the shish kebab is lifted, and water splashes onto the flame. In the process of frying skewers with meat should be turned several times. Preparation of small pieces of mutton will take about 20 minutes. Meat should remain light. In no case should not char and blush.

What to serve with shish kebab

To any kind of shish kebab salads from fresh vegetables perfectly approach. For example, a green radish with onions. Cut the radish with straws and soak in salt water. Rings cut the onion and water with boiling water. All mix, season with vinegar and pepper. Shish kebab "loves" the greens. Cilantro, green onions, dill, parsley, - all this will be a good addition to the meat. From alcohol you can serve red wine or vodka.