Shish kebab from mutton. Marinade and cooking

The best shish kebab is made from lamb. So many fans of this dish consider. However, in order to fully enjoy his taste, you need to pick the right pickle. Here there are their subtleties and rules, observing which we will get a soft and fragrant shish kebab from mutton. Marinade (recipe) has its own, but there are also classic combinations of spices and seasonings. We take pottery or porcelain to prepare the dishes so as not to break the taste of meat.

The easiest recipe

Soaking the shish kebab from mutton is a simple process. This recipe is the easiest. Take 500 grams of lamb fillet, 2 onions (preferably red) and 2 red peppers. The taste of shish kebab depends more on spices and spices. Therefore, take an even larger spoonful of paprika, 2 peeled garlic cloves, cumin seeds (half a small spoon), two spoons of coriander seeds, salt, pepper and olive oil. Now we are preparing shish kebab from lamb. Marinade contains many spices, which are ground in a mortar. For flavor, you can take a little cloves. Spread all the ingredients in a mortar and grind them to a powder. In this mixture of seasonings, add salt, pepper and olive oil. Meat cut into pieces, but not very small, otherwise the shish kebab will be dry. We put them in a bowl and pour the marinade. After that, mix thoroughly. We cover the shish kebab with a film and put it in a cold place. The longer the meat is marinated, the better (but not more than a day). Before cooking, we clean the onion and pepper. We cut them into pieces. Next, we string the meat on the skewers, alternating with the vegetables. Fry on charcoal shish kebab from mutton. Marinade will give him an unusual taste and aroma.

Lemon and mineral water

There are many options for marinade preparation. Many people think that the best recipe for lamb shish kebab is based on mineral water and lemon juice. This is really the most popular way. For cooking, you need 2 lemons, 2 onions, 500 milliliters of mineral water, two medium tomatoes, 300 grams of rye bread, pepper and salt. These ingredients are enough for 3 kilograms of lamb. Prepare the meat and put it in a bowl. Onions and tomatoes are cut into half rings and added to lamb. In a separate container we put diced bread and pour it with juice, squeezed out of lemons, and mineral water. Meat sprinkled with spices, salt and mixed with bread. We leave the shish kebab marinated for 8 hours. After that, fry it on the coals and serve it on the table.

Afterword

The time of preparation depends on the duration of pickling. A good marinade significantly reduces it. You can use any spices and seasonings. Very good with mutton, combine mint, basil, cinnamon, any spicy herbs, onions and peppers. Vinegar is best not to use, and replace it with lemon juice. For the marinade, dairy products (kefir, yogurt) are also good. Many fans of shish kebab prefer to soak it in red wine. Classics are mayonnaise in combination with various spices and spices. Garlic and pepper give the meat piquancy, and spicy herbs an unusual flavor. Use any ingredients and cook your favorite lamb shish kebab. Marinade can be invented on its own, with a little initiative.