Is it possible to marinate lamb for three days in a row? Marinade for lamb shish kebab

Initially, kebab was made from lamb, and today many people recognize only this. However, not everyone decides to fry this particular meat over coals, fearing that it will be tough or have an unpleasant smell. All these fears are groundless if you know how to choose the right meat for shashlik and make a delicious marinade for lamb shish kebab. If the technology for preparing meat for barbecue is well known and clear to you and you managed to find a successful marinade recipe that is suitable specifically for the meat you have chosen, you should not expect any unpleasant surprises.

How to marinate lamb correctly

In order for the lamb kebab to be tender, juicy and aromatic, it is not enough to know how to properly grill it on the grill. Meat preparation plays a much more significant role. By choosing and marinating the lamb correctly, you will almost certainly get an excellent kebab that will appeal to all picnic participants.

Avoid purchasing frozen meat for barbecue. After defrosting, especially if it was done quickly and in violation of the rules, the meat loses its juiciness. The kebab from it will most likely come out dry and tough. Sometimes at the market they sell defrosted meat under the guise of fresh meat. Under a piece of such lamb you may find a bloody puddle, and traces of snow on the surface of the meat. Even if there are no obvious signs that the lamb has been frozen, it makes sense to try pressing the piece with your finger. If a hole forms on it and fills with liquid, this indicates that the meat was frozen. There will be no hole in fresh meat; it will quickly return to its original shape.
For barbecue it is better to take young lamb meat. It cooks faster, turns out more tender, and has a more pleasant smell. The color of this meat is lighter and brighter than old lamb, and its fat has an almost completely white tint, while that of old lamb is yellowish.
The length of time you should keep lamb in the marinade before frying depends on the composition of the marinade and the meat itself. Young lamb meat is usually marinated from 1 hour to 3–4 hours; old lamb needs to be marinated for 8–12 hours.
Lamb marinade usually contains acidic products that prevent the protein from coagulating during heat treatment, which is why the kebab turns out soft. When these products come into contact with aluminum, harmful substances are formed, which is why such utensils are not suitable for marinating lamb for barbecue. It is better for this purpose to choose containers made of glass, ceramics, stainless steel, and also coated with enamel.
Salt is added to the marinade only half an hour, maximum an hour before frying the meat. Otherwise, the salt will draw out a lot of liquid from the lamb and the kebab will turn out dry.

Each type of meat has its own set of spices and seasonings. For this reason, pork marinade recipes are not always suitable for lamb or chicken. Therefore, to prepare lamb shish kebab, you should choose marinade recipes that are suitable specifically for this type of meat.

Kiwi lamb marinade

lamb – 2 kg;
onions – 0.5 kg;
kiwi – 0.3 kg;
lemon – 1 pc.;
orange – 1 pc.;
vegetable oil (refined) – 5 ml;
spicy herbs, pepper, salt - to taste.

Cooking method:

Rinse and dry the meat. Remove inedible parts. Cut the pulp into pieces measuring approximately 5 by 5 centimeters.
Peel the onions, cut each onion into 4-8 pieces. Grind the onion in a blender or using a meat grinder. Place in the container in which you plan to marinate the meat. Pour the onion juice released during chopping into the same container.
Wash the lemon and cut it in half. Squeeze the juice out of it into a container with onion puree.
Wash and peel the orange. Divide it into slices. Cut into small pieces with a knife. Place the orange in a container with the onion-lemon mixture, and pour the released orange juice into it.
Peel the kiwi. Grind the pulp with a knife. The smaller the pieces, the better.
Add the kiwi pieces to the rest of the chopped ingredients and mix.
Add spices and herbs to taste, stir again.
Dip the lamb into the resulting mixture. Toss with your hands until the marinade coats each piece of meat. Place in the refrigerator.

Fruit acids are very effective at tenderizing meat. The kiwi marinade is so good that even old lamb can be left in it for 2.5 hours, no longer. Young lamb meat will be ready in an hour. It is not advisable to keep it in the kiwi marinade for more than the specified time, since if you overexpose the meat in it, it will begin to separate into fibers right in your hands.

Marinade with vinegar and onions for lamb

young lamb – 1.5 kg;
onions – 0.5 kg;
vinegar essence (70 percent) – 20 ml;
vegetable oil – 20 ml;
a mixture of peppers, salt - to taste;
dried basil – 20 g;
coriander grains – 5 g;
water - as much as needed.

Cooking method:

Prepare the meat by washing it, patting it with a napkin, removing the veins and cutting it into pieces weighing 40–50 g.
Sprinkle with pepper and basil, coriander seeds, mix with your hands.
Remove the skins from the onions and cut into not too thin rings or half rings. Use your hands a little to let the onion release its juice, and add it to the meat. Stir to distribute the onions evenly.
Mix vinegar essence with oil and dilute this mixture in a glass of clean water.
Pour the marinade over the meat. Add enough water to completely cover the meat.
Place the container with the lamb in the refrigerator.

It is not necessary to marinate young lamb with vinegar and onions for a long time, two hours is enough. If the lamb is old, then it should be kept in the marinade longer, 8–10 hours. You need to salt the meat about half an hour before cooking it.

Marinade for lamb with mayonnaise

lamb – 2.5 kg;
mayonnaise – 0.2 l;
mustard – 20 ml;
onions – 0.3 kg;
ground dried paprika – 5 g;
sugar – 5 g;
thyme – 5 g;
cilantro (dried) – 5 g;
salt - to taste.

Cooking method:

Place mayonnaise in a small bowl or bowl.
Add mustard, spices, sugar. Mix thoroughly until the sauce has a uniform consistency.
Place the mayonnaise sauce in a saucepan or other container in which the lamb will be marinated.
Peel the onion, cut into thin half rings and mix with the sauce.
Cut the prepared meat into pieces suitable for barbecue and place in a pan with sauce. Toss with your hands until the sauce coats each piece.
Place the pan with the lamb in the refrigerator.

Young lamb in mayonnaise is marinated for about 2 hours, old lamb for about 6-8 hours, you can leave it overnight. An hour before preparing the kebabs, the lamb can be salted. In mayonnaise sauce, lamb turns out to be especially tender and juicy, with a pleasant piquant taste imparted to the meat by mustard and spices.

Marinade for lamb with mineral water

lamb – 2.5 kg;
carbonated mineral water – 0.3–0.5 l;
tomatoes – 0.5 kg;
rye bread – 100 g;
lemon – 1 pc.;
salt, spices - to taste.

Cooking method:

Prepare the lamb for marinating by washing it, patting it dry with a kitchen towel and cutting it into approximately 5cm pieces.
Pour the seasonings into the container with the meat and roll the meat pieces in them.
Peel the onion and cut it into thin rings. Place them on the meat.
Wash and cut the tomatoes into circles and place on top.
Finely chop the bread and place the bread pieces on the tomatoes. You can use rye crackers - it will be even better.
Squeeze the juice from one lemon into a glass of mineral water and stir. Pour this mixture over the contents of the bowl.
Add mineral water so that the liquid completely covers the meat, vegetables and bread.
Lamb should be marinated in the refrigerator.

The mineral water-based marinade turns out to be quite soft, so it takes quite a long time to marinate the meat in it. Usually young lamb is kept in it for 2.5–3 hours, old lamb – from 10 to 12 hours. But the kebab ends up being very tender and juicy.

Marinade for lamb with wine

lamb – 2.5 kg;
soy sauce – 150 ml;
dry red wine – 150 ml;
onions – 0.5 kg;
lemon – 1 pc.;
garlic – 1 clove;
sugar – 5 g;
spices - to taste.

Cooking method:

Wash a piece of lamb, dry it with a kitchen towel, cut into pieces of 40–50 g.
Sprinkle with spices and finely chopped garlic, stir.
Peel the onion and cut into half rings. If the onions are not too large, you can cut them into rings.
Separate the onion with your hands and add to the meat, stir, distributing the onion evenly.
In a separate container, mix soy sauce, wine and juice squeezed from one lemon.
Pour the resulting marinade over the lamb.

Marinate the meat in the refrigerator for 2-4 hours, depending on how young the lamb was. Half an hour before preparing the kebab, salt the meat.

You can also marinate lamb ribs using this recipe. They can be fried either on skewers or on a grill.

Honey marinade for lamb shish kebab

lamb – 2.5 kg;
onions – 0.3 kg;
dried barberry – 5 g;
dried basil – 20 g;
honey – 20 ml;
soy sauce – 100 ml;
garlic – 2 cloves;
vegetable oil – 100 ml.

Cooking method:

Prepare the lamb and cut it into pieces of the desired size.
Crush the garlic with a special press, mix it with basil, soy sauce, butter and melted honey until liquid.
Peel the onion and cut into small pieces, mix with the marinade.
Place lamb pieces into the marinade and mix well.

Marinate the lamb in honey sauce for 2-4 hours. The delicate taste of kebab made from such meat is unlikely to leave anyone indifferent.

By choosing the appropriate marinade recipe for lamb and marinating it correctly, you will certainly be able to prepare delicious kebab, juicy, tender and aromatic. Serve it with adjika or other spicy sauce, pickled onions and fresh vegetables. Instead of bread, it is advisable to serve lavash.

In our area, lamb is not cooked as often as pork or beef. Therefore, not everyone knows the secrets of its preparation. But meat is special, and with the right preparation, dishes from it turn out simply delicious. This article will talk about how best to marinate lamb so that the meat becomes softer and juicier and as a result we get a tasty delicacy.

What to marinate lamb in depends on your taste preferences. Below are several marinade options, and you choose according to your taste.

How to marinate lamb on the bone with kiwi?

Ingredients:

lamb ribs - 1.5 kg;
garlic - 3 cloves;
lemon - 1 pc.;
honey - 2 tbsp. spoons;
kiwi - 4 pcs.;
rosemary - 1 sprig;
shallots - 4 pcs.;
salt, black pepper.

Preparation

In a deep bowl, mix lemon juice, honey, chopped garlic, shallots, kiwi, salt, pepper and rosemary. Place the washed and dried meat in a thick plastic bag and add the marinade there. We tie the bag, shake it so that the mixture is evenly distributed, and put it in the refrigerator for a day. During this time, we turn the bag over a couple of times. After this, take out the meat, dry it with a paper towel and place it on a greased baking sheet. Bake for about 1.5 hours at 170 degrees. During cooking, pour the juices over the meat.

How to marinate lamb for baking?

Ingredients:

leg of lamb weighing 2 kg - 1 pc.;
coarse salt - 1 tbsp. spoon;
Dijon mustard - 1 tbsp. spoon;
spices (Provencal herbs, rosemary, cumin) - 0.5 teaspoon.

Preparation

We cut off excess fat from the meat, remove the film and fat, and chop off unnecessary bones. Grind the spices in a mortar, add salt, mix. Rub the meat with the resulting mixture, then coat it with mustard and put it in the refrigerator to marinate for 3 hours. Heat the oven to 220 degrees, place the lamb in a sleeve and place on a baking sheet. Bake for about 40 minutes, then reduce the temperature to 180 degrees and cook for another half hour. Now we cut the sleeve at the top, pour the juice that has formed over the meat and bake for 30 minutes to get a crust.

How to properly marinate lamb in Caucasian sauce?

Ingredients:

lamb - 1 kg;
onion - 300 g;
lemon juice - 50 ml;
parsley - 50 g;
salt, black pepper - to taste.

Preparation

Chop the onion finely or even three on a grater. Rub the lamb with salt, pepper, sprinkle with onion, chopped parsley, add lemon juice, mix and leave to marinate in the cold for 6 hours.

How to marinate lamb in kefir for frying shish kebab?

Ingredients:

lamb loin - 1 kg;
sugar - 1 teaspoon;
kefir - 200 g;
onions - 3 pcs.;
salt, ground black pepper.

Preparation

Wash the lamb well, then cut it into pieces across the ridge. Salt and pepper each piece. Three onions on a coarse grater, add to the meat and mix. Then add homemade kefir and mix thoroughly again. Cover the dish with meat with a lid and leave for 1 hour at room temperature, and then put it in a cool place for 12 hours. Place the marinated meat on the grill and fry over coals on both sides until cooked.

How to marinate lamb for barbecue?

Ingredients:

- lamb legs - 3 kg;
- tomatoes - 2 pcs.;
- lemons - 2 pcs.;
- sparkling water - 0.5 l;
- onion - 2 pcs.;

rye bread - 300 g;
salt, pepper - to taste.

Preparation

Cut the lamb across the grain into small pieces and place in a pan. Cut tomatoes and onions into half rings and add them to the meat. Cut the rye bread into cubes and place in a separate bowl. Squeeze lemon juice on top and pour sparkling water. Spread the mixture into the meat, add salt, pepper and mix. Place the meat in the refrigerator to marinate for 8 hours. And then fry it over hot coals until done.

I want to raise the topic of marinade for lamb shish kebab. And it’s not at all accidental. Do you know what I consider the most truthful “indicator” of the onset of spring? No, not a calendar that eloquently indicates that it is the first of March. And not even the sun's timid attempts to hint that it will soon be warm. And not gradually reducing the amount of outerwear on cheerful passers-by. And the smells. The tart aroma of buds opening on trees. The smell of slightly warmed asphalt. And, of course, fried meat. When the time for barbecues and picnics begins, then real spring begins with a smooth transition into summer. Therefore, I just can’t get around the topic of barbecue. And I’ll start with the most successful marinades for delicious lamb kebab. This meat requires a special approach. After all, the specific aroma and harshness often scare away. But not us! We will properly process and marinate the lamb. And then we will enjoy the soft, juicy and tasty lamb kebab. Go?

Marinade for shish kebab from tough meat (lamb) with vinegar

To make the lamb soft, you definitely need to add acid to the barbecue marinade. Tangy wine vinegar and lemon juice will do the job of tenderizing the meat 100, no, even 1000 percent. And to soften the acid, add a pinch of sugar. Lamb kebab with this marinade will turn out simply excellent!

Ingredients for marinade for 1 kg of shish kebab:

light wine vinegar - 2 tbsp. l.;
lemon (medium size) – 1 pc.;
onions (yellow, large) – 2 pcs.;
granulated sugar - a pinch;
odorless vegetable oil (sunflower or vegetable) – 2 tbsp. l.;
salt – 1 tsp. (taste);
coarsely ground black pepper – a pinch;
thyme, marjoram, savory and oregano - a pinch each.

Method for preparing marinade with vinegar:

Start preparing the vinegar marinade for lamb after preparing the meat. Wash it. Cut into portions. Place in an enamel deep bowl. Don't forget to remove fat and films. This will eliminate the specific smell. Peel the onion and cut into fairly thick rings. Approximately 0.5-0.7 cm thick. Can also be cut into half rings. But then you won’t be able to fry the onion along with the lamb on skewers. Add onion to lamb. Add spices and salt there. Add a pinch of sugar to balance the sour taste. It is not necessary to use all the spices. You can only put those that are in stock. Or use ready-made seasoning. Pour in vegetable oil. Don't forget about acid - vinegar and lemon juice. Mix thoroughly with your hands and leave for an hour at room temperature. Then place in the refrigerator for at least 5-6 hours.

And for lamb lovers, I have an excellent one, which always turns out tasty and aromatic.

Kiwi marinade for lamb shish kebab

Kiwi works real miracles with meat! Even lamb kebab made from tough meat in a kiwi marinade will be soft and juicy. Just don't overdo it with the amount of kiwi. And marinating time. Otherwise you will have to fry the minced meat.

For a kilogram of lamb take:

kiwi (medium size) – 1 pc.;
onions (yellow, large) – 2 pcs.;
lemon (medium size) – 1/2 pcs.;
salt - to taste;
coarsely ground black pepper - a pinch;
coriander, thyme, cumin, basil, paprika (ready-made seasoning for barbecue/lamb) - to taste and availability;
odorless sunflower oil – 1-2 tbsp. l.

How to prepare kebab marinade for kiwi lamb:

Prepare and cut the meat. Place in a large bowl. Blend the onion with a blender into a paste. Or grate it directly into the meat on a coarse grater. Puree the kiwi in a blender too. Or crush with a potato masher. Pour the puree into the meat. Add spices. Add some salt. Pour in the oil - the last ingredient in this kebab marinade. Mix thoroughly. Leave the lamb to marinate at room temperature. For 1 hour - minimum. And for 2 hours - maximum. You don't want to fry pate instead of kebab? And if you are planning to cook pork shish kebab, you can look at the best marinade recipes.

Marinade with kefir for delicious lamb shish kebab

Kefir not only softens meat, but also gives it a slight sourness. The lamb is literally saturated with the aromatic marinade and becomes juicy. Why don't you try it? Well, it turns out very tasty!

To prepare 1 kilogram of delicious lamb shish kebab you will need:

kefir - 1,200 ml glass;
onions (medium size) 2-3 pcs.;
sugar - a pinch;
salt – 1-1.5 tsp;
coarsely ground black pepper – 4-5 peas.

How to prepare kefir marinade:

Trim all fat from meat. Remove films. Rinse well under running water. Dry. And put the meat in a bowl. Add salt. Add pepper. Mix the lamb shish kebab mixture thoroughly. Peel the onion. Cut into massive rings. Pour into a bowl. Stir. Pour room temperature kefir mixed with sugar into the lamb in small portions. Each time, mix the meat with the onion and massage it, as it were. You don't need too much kefir. Cover tightly with a lid. Or cover with film. Leave the kebab to marinate at room temperature for about an hour. Then refrigerate overnight.

Uzbek-style shish kebab marinade for lamb

A very interesting version of the marinade. With character. Thanks to fat tail fat, wine vinegar, oriental spices and onions, lamb acquires such a bright taste and aroma... In general, it is difficult to convey in words. All that remains is to try!

List of ingredients for marinade (per kilogram of lamb):

fat tail fat – 200 g;
medium-sized yellow onions - 3 pcs.;
coarse table salt – 1 tsp;
dried cumin (cumin) – 1 tsp;
ground black pepper – 1 tsp;
dried coriander – 1.5-2 tsp;
light wine vinegar - 2 tbsp. l.

Preparation procedure:

Cut the prepared lamb meat and tail fat into approximately equal pieces. The size of a matchbox. Place in an enamel bowl. Add some salt. Add pepper and other spices. Mix well. Cut the onion into rings. Add it to the bowl. Pour in vinegar. Stir again. To make Uzbek-style lamb kebab more juicy and flavorful, it is advisable to put it under pressure. To do this, you will need a lid with a slightly smaller diameter than the dish with meat. Place it directly on top of the marinated lamb. Place a weight on top. For example, a two-liter jar of jam or pickles. Then place this “structure” in the cold. You need to marinate for at least 5 hours. Maximum – a day. First thread a piece of lard onto a skewer. Then - meat pieces. And at the end - fat tail fat.

Marinade for lamb shish kebab with mineral water

Mineral water is not only an excellent means of restoring good health after a good party. And not only the main ingredient for delicious cheburek dough. Mineral water does an excellent job of softening lamb for barbecue. Let's add juicy tomatoes and aromatic onions to create the most delicious marinade for lamb shish kebab!

To prepare a marinade in mineral water you will need (per 1 kg of meat):

red tomatoes, small – 1 pc.;

lemon (small size) – 1 pc.;

mineral water with a high content of gases – 200 ml;

large onion – 1 pc.;

black bread – 100 g;

salt and black pepper - a large pinch each.

Process and rinse the meat. Dry. Cut into portions. Place in a deep enamel bowl. Peel the onion. Cut into medium-thick rings. Wash the tomatoes. Cut into circles. Add both to the meat. Squeeze the juice out of the lemon. Pour it over black bread, cut into small slices. Send to lamb. Add a large pinch of salt and pepper there. It is advisable to grind the pepper coarsely. Mix everything and fill with mineral water. Marinate the lamb shish kebab in mineral water for 6-8 hours in the refrigerator with the lid closed.

With these marinade recipes, you are guaranteed a good barbecue mood!

A properly composed marinade for lamb will make even the tough part of the carcass juicier and softer. The easiest option is to soak the lamb in a mixture of oil, vinegar and garlic or soak the meat in yogurt and cardamom. There are hundreds of ways to improve the taste and aroma of ribs, loin and rack, and the most delicious of them are presented below.

How to properly marinate lamb?

The best marinade for lamb is one that contains acid. This could be a mixture of lemon juice and sparkling water, kefir, dry wine or crushed tomatoes. The acid-containing base, in combination with spices and herbs, eliminates the specific odor, softens tough meat fibers and reveals the taste of meat well.

Even the simplest lamb marinade should be done with gloves. Typically, it contains a lot of spices that can leave dark spots on your hands.
The meat should be placed in the marinade rather than poured over the meat.
The classic marinade for lamb includes a lot of greens: cilantro, parsley, onions. Greens should be torn with your hands, not cut with a knife. If you tear, then all the necessary oils and aromas will go to the marinade, and will not oxidize under the knife.

How to marinate lamb kebab?

Lamb shish kebab is the most delicious marinade, invented by Caucasian chefs. This marinade contains tomato juice, oil and a lot of spices. The presence of hot spices and acid make it very active, so keeping meat in it for more than three hours is not recommended, as otherwise you can lose the true taste of the meat and end up with a mixture of herbs.

Ingredients:

loin - 900 g;
oil - 50 ml;
tomato juice - 250 ml;
chili - 1/2 pcs.;
onion - 300 g;
garlic - 20 g;
coriander grains - 5 g;
salt - 20 g;
fresh cilantro - 30 g;
lemon juice - 50 ml;
ground black pepper - 5 g;
zira - 5 g.

Preparation

Trim the fat from the meat and cut the flesh into pieces.
Chop the onion, crush it a little so that it releases its juice.
Grind the garlic, chili, mash the coriander seeds.
Combine spices and spices.
Add cilantro, tomato and lemon juice, oil.
Place the meat in the lamb marinade and refrigerate for 3 hours.

How to marinate lamb for baking in the oven?

Marinade for lamb in the oven is different from marinades for frying. It faces another task - when baking, the meat must retain its juiciness and acquire flavor. To do this, lamb is marinated in oil, vinegar and herbs. The oil forms a protective film that prevents the meat from drying out and promotes good penetration of vinegar and herbs into the pulp.

Ingredients:

leg of lamb - 1.2 kg;
clove of garlic - 5 pcs.;
oil - 60 ml;
wine vinegar - 40 ml;
rosemary sprig - 2 pcs.;
oregano - 5 g;
salt - 10 g;
ground black pepper - 5 g.

Preparation

Crush the garlic into a paste and mix with rosemary needles, pepper, salt and oregano.
Add oil and vinegar.
Make deep cuts all over the leg of lamb and coat with marinade.
Apply the remainder to the entire surface of your leg and leave at room temperature for 3 hours.

Marinade for lamb ribs

There are a lot of options available for marinade for bone-in lamb. Whatever they are, “fast” acidic or “slow” gentle, the principle is laid down everywhere: after cooking, the meat should remain juicy, tender and easily separated from the bone. This recipe, based on yogurt, liqueur, butter and lemon juice, will produce meat to the specified standard.

Ingredients:

ribs - 1.5 kg;
yogurt - 160 ml;
lemon juice - 60 ml;
liqueur - 80 ml;
dried thyme, oregano, rosemary - 5 g each;
olive oil - 120 ml;
clove of garlic - 4 pcs.

Preparation

Mix all ingredients thoroughly.
Divide the lamb ribs into portions.
Immerse the ribs in the marinade and set aside for 5 hours.

How to marinate lamb for frying in a pan?

Any lamb marinade recipe can be adapted for frying in a pan. In this case, the marinade is not as important as the age and quality of the meat. Only young lamb is suitable for frying; it cooks quickly and marinates in 20 minutes. Especially if you use an active, acidic marinade based on wine vinegar, soy sauce and oil.

Ingredients:

lamb pulp - 450 g;
wine vinegar - 40 ml;
oil - 80 ml;
soy sauce - 100 ml;
clove of garlic - 2 pcs.;
sugar - 5 g;
ground black pepper - a pinch.

Preparation

Whisk wine vinegar with oil, sugar, soy sauce, pepper and garlic.
Marinate the lamb pieces for 20 minutes.

How to marinate lamb for stewing?

Traditionally, the marinade for stewing lamb is a mixture of dry spices and onions. This is due to further preparation, which involves long-term stewing of meat in liquid, which automatically eliminates the use of liquid marinades. There is enough onion juice to soften the meat and not dry out during marinating.

Ingredients:

neck - 850 g;
pepper mixture - 10 g;
onions - 4 pcs.;
thyme - a pinch;
tarragon - 5 g.

Preparation

Without trimming the fat, cut the neck into equal pieces.
Sprinkle with spices and chopped onions.
Rub the mixture into each piece of meat with your fingers and refrigerate for 1.5 hours.

Soy marinade for lamb

Lamb marinade with soy sauce is one of the budget and absolutely harmless ways to improve the taste of meat. Soy sauce is a unique product that can simultaneously replace salt, oil and mayonnaise, and enrich the body with a mass of amino acids and vitamins. It delicately softens the meat and makes it especially piquant and delicious.

Ingredients:

lamb fillet - 550 g;
soy sauce - 100 ml;
chili - 1/4 pcs.;
clove of garlic - 2 pcs.;
fresh herbs - 20 g;
sugar - 5 g;
lemon juice - 40 ml.

Preparation

Grind the garlic into a paste.
Finely chop the chili.
Connect both components.
Add sauce, herbs, lemon juice and sugar.
Place pieces of meat in the lamb marinade for 3 hours.

Lamb in pomegranate marinade

Marinade for lamb with pomegranate juice is the most productive option for obtaining quality meat. Fruit acids in the juice quickly soften the meat fibers and give the lamb a noble taste. Along with this, the juice is rich in tannins that can toughen the meat, so it should be marinated for no more than 6 hours.

Ingredients:

lamb fillet - 550 g;
pomegranate juice - 250 ml;
clove of garlic - 3 pcs.;
ground black pepper - 5 g;
olive oil - 60 ml.

Preparation

Mix pomegranate juice, oil, pepper and chopped garlic in one container.
Place the meat in the pomegranate marinade for lamb and leave in a cool place for 2 hours.

How to marinate a rack of lamb?

The marinade for rack of lamb should be soft and delicate. Rack of lamb is tender meat on a thin rib bone, devoid of such disadvantages as toughness, smell and excessive fat content, so the main task of the marinade is to only slightly emphasize the natural taste of lamb. In this case, a gentle mixture of butter, onion, rosemary and garlic will suffice.

Ingredients:

rack of lamb - 1 kg;
olive oil - 250 ml;
onion - 1 pc.;
clove of garlic - 5 pcs.;
bay leaf - 2 pcs.;
pepper mixture - 5 g;
sprig of rosemary - 3 pcs.

Preparation

Remove membranes and fat from the rack of lamb.
Cut it into portions, one rib at a time.
Pour oil into a container, add chopped onion and garlic, pepper, bay and rosemary sprigs.
Submerge the ribs in the marinade for 30 minutes.

Marinade for lamb with wine

Wine marinade for lamb can turn even budget parts of the carcass into an exquisite delicacy. The advantage of tartaric acids is that they soften and flavor meat well, and quickly evaporate during frying, leaving only a subtle aftertaste. Both red and white wine are suitable for pickling. The main thing is that it is dry.

Ingredients:

lamb pulp - 1.5 kg;
wine - 350 ml;
oil - 100 ml;
lemon juice - 3 tbsp. spoons;
dill - 50 g;
chili pepper - 1/2 pcs.

Preparation

Cut the lamb flesh into portions.
Finely chop the pepper and dill.
Mix spices with oil, juice and wine.
Place the meat and refrigerate for 5 hours.

Onion marinade for lamb

A quick marinade for lamb should consist of a softening base. It is better that it is harmless, delicate and does not contain a lot of acid. The ideal softener is onion juice. It quickly makes the meat tender, and when frying it immediately sets and forms a protective crust. A special plus is that the meat can remain in this marinade for more than 2 days.

Ingredients:

lamb - 1.2 kg;
onion - 500 g;
oil - 200 ml;
pepper mixture - 10 g;
salt - 15 g.

Preparation

Cut the meat into small pieces.
Finely chop the onion, place it in a deep bowl, sprinkle with salt and mash well.
Add oil, pepper and stir.
Place pieces of meat in the onion marinade for lamb, mix well and set aside for an hour.

How to marinate lamb for smoking?

Even the simplest marinade for lamb can prompt you to master a rare technology - smoking. The only requirement for the marinade is that it must make the meat tastier and saturate it with moisture so that the product does not dry out during the smoking process. The best option is to marinate the meat in lemon juice, honey, oil and dry herbs.

Ingredients:

lamb - 1.5 kg;
oil - 150 ml;
lemon juice - 100 ml;
dry herbs - 20 g;
honey - 50 g;
clove of garlic - 4 pcs.

Preparation

Mix all the ingredients together.
Rub the meat well with the mixture and place under pressure in the refrigerator for 10 hours.

Lamb is tender, tasty, healthy and environmentally friendly meat. The fact is that when raising sheep, antibiotics, hormones and other artificial additives are not used. Lamb contains easily digestible proteins, valuable vitamins, minerals, macro- and microelements, especially iron. There are certain subtleties and rules for cooking lamb that will help you avoid many mistakes, thanks to which the dish will turn out appetizing, juicy, aromatic and very tasty. This article will talk about how to marinate lamb so that the meat becomes softer and juicier and as a result we get a tasty delicacy. Let's figure it out.

Focus primarily on the color: for good meat it should be from light red to dark red, and it is better not to buy gray and brown pieces. There should also be a light, specific aroma, but not a sharp, unpleasant odor, which many people associate with lamb.

Lamb has its own unique aroma. In no case should it be suppressed, but only emphasized. This is the only reason you need to use spices.

Three parts of the ram’s body are most often used for grilling, including:

Rear end- this is what they call a hind leg or ham, if you like. Lump shish kebab or lula kebabs are prepared from this part.
Loin on the bone— the rib part is the most common and available in stores. It is fried after being disassembled into separate pieces.
Lumbar part(from the last rib to the rump) - a saddle of lamb - also fried on coals. This is the most tender and most delicious part with a tiny bone.

In addition, the ram has a completely edible tenderloin - but it is so small (100-200 g per carcass) that you can rarely find it on the shelves. Offal lovers also grill such a delicacy as lamb tongue over coals.

How to remove the smell?

To remove the unpleasant smell of lamb caused either by the age of the animal or improper slaughter, you can use several proven methods:

The meat should be rubbed well with mustard, wrapped in cling film, and put in a cool place for about one hundred and eighty minutes.
The lamb should be immersed in bubbling water for about fifteen minutes. Then you need to drain the hot water, pour in clean water, boil, and after fifteen minutes drain it again.
Marinate the lamb using a tablespoon of acetic acid, three tablespoons of full-fat mayonnaise and seasoning.
Soak in homemade milk. To do this, place the meat in a deep container, completely fill it with homemade milk, then put it in the refrigerator for two hours. After time, the meat is washed and rubbed well with chopped garlic cloves. You can also use beer instead of milk.
Marinate lamb meat. Pour boiled water into a deep container, add adjika, dry mustard (two hundred milliliters of water will require a tablespoon of spices). Then add coriander, ground black, allspice at your discretion, add five chopped garlic cloves. Cut the meat into small pieces and add to the prepared marinade. Place the container on the lowest shelf of the refrigerator for approximately five hours. After this, the lamb should be washed with plain water.
Soak the meat in a salty solution. To do this, add one liter of water to the lamb and add a large handful of table salt. After sixty minutes, the meat should be washed.
Soak the meat in curdled milk (preferably homemade) for two hours. Place the lamb in a deep container and completely fill it with yogurt, and then add about one hundred grams of chopped garlic cloves.
Remove all fat that is in the meat.

Do I need to marinate lamb?

Whether or not to marinate meat depends on the preferences of the eater. This is not a mandatory condition at all. However, if the meat is a bit tough, then it is better to marinate it. Three to five hours will be enough. A good marinade is made from a mixture of adjika, paprika, cumin and black pepper.

If the meat is soft, then it is better to use a mixture of spices. And they should be added at the end of cooking. Why? When you taste the dish, you will first feel the taste and aroma of spices, and in the second wave the pure taste of meat will come to you.

The calorie content of lamb is at an average level, so you can eat meat in small quantities without fear for your figure.

How to marinate lamb - Top 5 most delicious marinades

The most delicious marinade for lamb

Ingredients:

120 ml dry red wine
120 ml red wine vinegar
60 ml olive oil
1 tbsp. l. (15 g) sugar
1 tbsp. l. (6 g) dried mint
1 tbsp. l. (5 g) salt
1 tbsp. l. (2 g) juniper berries
2 bay leaves
2 onion slices
1 sprig of parsley
1 sprig thyme
1 clove garlic, minced
A pinch of ground nutmeg

Preparation:

Mix all ingredients. Place in an airtight container, store in the refrigerator and use as needed.

Kefir marinade - to make lamb meat soft

For 1-1.5 kilograms of lamb you will need 0.5 liters of kefir and the juice of one lemon. Also, add salt, pepper, spices, bay leaf (5 sheets) to the marinade. Kebab cooking time is 4 hours.

Cut the lamb into small pieces, cut the onion into large rings. Place a layer of meat and onions in a pan, add bay leaf, ground pepper, peppercorns, then sprinkle the meat with lemon juice. Leave for 45 minutes, after 45 minutes add kefir. Leave the meat in kefir for 3 hours (stir occasionally). You need to salt the lamb kebab 5-10 minutes before you thread it onto the skewers.

Marinade for lamb with kiwi

Ingredients:

Kiwi - 80 gr.
Peeled garlic cloves - 5 pcs.
Lamb - 0.7 kg.
Fresh cilantro - 15 gr.
Fresh tomatoes - 90 gr.
Onion - 100 gr.
Lemon - ¼ part
Mineral water - 1 glass
Vegetable oil - 2/3 cup

Recipe:

Defrost the meat, remove films and veins that are not suitable for eating. Cut into equal portions. Place the container in which the product will be marinated.
Peel the onion and wash. Cut into pieces, then puree using a blender. We do the same with kiwi.
Peel the garlic cloves and chop them into small strips using a small grater. Rinse the cilantro sprigs under water and dry them on a paper towel. Then finely chop them. Wash the tomato and lemon and chop into small pieces.
Place the prepared products on top of the meat and begin preparing the composition. Pour water and oil into a small container, adding a little spices. Pour it over the meat pulp, then stir and cover. Place in a cold room for at least half a day, so that the meat is soft.
We roast in coals. At this point, the composition for the lamb kebab is completely ready, and in order for the meat to be soft, the most delicious marinade should be prepared with the introduction of the exotic kiwi fruit.

Recipe for lamb shish kebab marinade with soy sauce

Ingredients:

1 kg lamb
100 ml soy sauce
2 cloves garlic
juice of ½ lemon
half a teaspoon of sugar
black pepper and other spices - to taste

Cooking method:

Crush the garlic, mix with lemon juice, sugar, soy sauce and ground pepper.
Pour the marinade over the lamb, cut into pieces, and mix well.
Leave for 2-3 hours. If the ram is old and tough, it’s better to spend the night.

Express marinade

The fastest and easiest way to prepare marinated lamb for barbecue is to sprinkle it with spices and add plain water. The main thing is to do it right. The tenderloin pieces are laid out on a flat surface, then generously sprinkled with salt, black and red pepper and any other spices intended for cooking on the grill.

The meat is mixed and placed in a deep bowl. Fill with water. For 1 kg of meat you need 1 glass of clean, cool water. Next comes the most important moment. You need to knead the pieces of meat well with your hands so that the fibers lose their tone and become saturated with spices. After 30 minutes, the meat can be grilled over coals.

For quick marinating, the combination of mustard with soy sauce and spices is ideal. For a glass of mustard, usually take 1 tbsp. l. sauce. Be sure to use coriander, black pepper and a lot of onions. The meat is kept in the mixture for 1 hour. This means that you can prepare lamb for frying on the grill just before going out into the countryside.

Experts believe that the more spices used for marinating, the more aromatic and tender the kebab turns out. In the following recipe, the base is tomato juice (1 glass) and olive oil (50 ml). The remaining ingredients are spices and herbs:

black pepper;
garlic;
red pepper;
cumin;
coriander;
sweet paprika;
cilantro.

This is the optimal set of spices that are designed to improve and highlight the taste of young lamb.

How to marinate lamb for barbecue

In Caucasian sauce

Ingredients:

lamb - 1 kg;
onion - 300 g;
lemon juice - 50 ml;
parsley - 50 g;
salt, black pepper - to taste.

Preparation:

Chop the onion finely or even three on a grater. Rub the lamb with salt, pepper, sprinkle with onion, chopped parsley, add lemon juice, mix, then leave to marinate in the cold for 6 hours.

Lamb kebab with lemon and onion

Ingredients:

1 kg young lamb meat
juice of 1 lemon
1 lemon
ground coriander
ground red pepper
2 onions
green cilantro
salt to taste

Preparation:

Cut the meat into neat cubes. Pepper and season with coriander. Pour in the juice of one lemon. Stir in onion rings and lemon slices. Place in a cool place for 6 hours. Season with salt and thread the meat onto skewers, alternating with onions and lemon. Cook over coals. Sprinkle with herbs.

In Caucasian

Ingredients:

800 g lamb
2 onions
2 tomatoes
½ glass dry white wine
2 tbsp. spoons of wine vinegar
1 tbsp. spoon of vegetable oil
salt and pepper to taste

Cooking method:

Cut the washed and tendon-free lamb into pieces, add salt and pepper. Sprinkle the meat with finely chopped onion. Mix vinegar, vegetable oil, wine and pour this mixture over the lamb, stir. Refrigerate the meat in this marinade for 1.5 hours. After this, place pieces of meat, onion rings and tomatoes on skewers. Roast at 240 °C and high ventilation for 5-7 minutes, then reduce the temperature to 160 °C and cook for about 45 minutes. Also reduce the ventilation speed to medium.

Lamb shashlik in Adyghe style

Cut the lamb flesh into small pieces of 60-80 g. Beat each piece of meat with a wooden mallet, thread it onto skewers, then fry over hot coals, constantly turning the skewers. During the frying process, pour the pieces of meat with a salt solution to which crushed garlic has been added. Fry the kebab until done, serve hot with herbs.

Lamb shish kebab in eggplant

Cut the loin or back of the lamb into equal pieces. Cut the eggplants deeply lengthwise and add salt. Let stand for a while, then squeeze out the bitter juice. Place pieces of lamb into the cut of the eggplant, lightly sprinkling them with salt and ground black hot pepper. Thread onto skewers, catching both ends of the eggplant and all pieces of meat. Fry over coals, rotating the skewer so that all sides of the lamb pieces turn into the open cut of the eggplant. While frying, brush the eggplants and pieces of meat with vegetable oil. Serve kebabs along with baked eggplants, herbs and spices.

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