Traditional marinade
A traditional marinade that can be called classic. This marinade recipe is designed for 1 kg of meat. Ingredients:
- a pound of tomatoes;
- a pound of onions;
- garlic head;
- spices (to taste).
Preparation:First, prepare the meat by washing it and cutting it into pieces of the desired size. Now peel the onion and garlic. Finely chop the garlic and cut the onion into rings. Cut the tomatoes into small cubes, and if you plan to put them on skewers together with the meat and onion, then cut them into circles. Put the onion, garlic and tomatoes in a bowl or saucepan, add spices (black pepper, cilantro, thyme, rosemary) and salt and mix. Then put the lamb there and mix everything carefully again. Cover the filled container with a lid and leave the meat to marinate for 4 hours. If you need to reduce the marinating time, then periodically stir the meat over the course of an hour and a half and knead it a little with your hands. After about 2 hours, you can start cooking the lamb shashlik.
Marinade in Abkhazian
This recipe has a national flavor.Marinade for Abkhazian shashlik is prepared on the basis of dry white wine with the addition of ready-made spicy adjika. The recipe is calculated for 1 kg of lamb. Ingredients:
- 1 glass of white dry wine;
- 3-4 tablespoons of acute adzhika;
- 2-3 heads of onions;
- 1 garlic clove;
- 1 tablespoon of spices (to taste);
- 1 teaspoon of salt.
Preparation:First, prepare the meat for the shashlik by washing and cutting the lamb into pieces of the desired size. Place the meat in a saucepan. Pour dry white wine into another saucepan, add adjika and mix everything thoroughly. Peel the onion and garlic and chop them finely. You can chop the garlic with a knife, or you can pass it through a garlic press or grate it on a fine grater. Now put the chopped vegetables in a mixture of wine and adjika and season it with spices and salt. Then mix everything thoroughly and pour the resulting mixture over the cut meat. Cover the saucepan with a lid and leave the lamb to marinate for 5-6 hours, or even better - overnight. Meat prepared in this way turns out tender and juicy with a slightly noticeable sourness and a fairly spicy taste.
Marinade from soda
Marinade based on carbonated mineral wateris probably the most popular recipe. Note that this method of marinating is suitable not only for lamb, but also for any other meat. Ingredients:
- 1 liter of mineral carbonated water;
- cilantro (dried);
- tarragon (dried);
- 1 tablespoon of sweet pea;
- 2 heads of onions;
- 1 fresh lemon;
- 1 teaspoon of salt.
Preparation:First, peel the onion and chop it finely. Squeeze the lemon to extract juice and cut the citrus pulp into small pieces. The water for the marinade should be slightly carbonated, but if you don’t have any, just let the mineral water settle for a bit to release excess gas. So, the meat, cut into small pieces, should be poured with mineral water mixed with crushed lemon pulp, lemon juice and finely chopped onion. After that, add tarragon, allspice and salt to the marinade. After mixing the meat with the resulting filling, leave it to marinate for 4 hours. After that, you can start preparing the shashlik. If the mineral water base seems too simple for you for the shashlik, then add a little mustard and honey to the carbonated water. By the way, dried herbs can be replaced with fresh herbs, but in this case you will need more than indicated in the recipe.
Yogurt marinade
The marinade recipe based on natural yogurt is designed for 1 kg of lamb. If necessary, the yogurt can be replaced with regular kefir. Ingredients:
- 1 cup of yogurt or kefir;
- 3 tablespoons of olive oil;
- 1 fresh lemon;
- salt;
- ground black pepper;
- 2 garlic cloves;
- half a teaspoon of thyme;
- half a teaspoon of mint;
- half a teaspoon of rosemary.
Preparation:Rub the lamb, cut into small pieces, with salt and ground black pepper and put it in a bowl. Remove the zest from the lemon and then squeeze the juice out of it. Grind the herbs or simply crumble them with your fingers. Pour the yogurt into a separate bowl, mix it with freshly squeezed lemon juice, chopped dry herbs and lemon zest. Mix everything and pour the resulting marinade over the meat. Leave it to marinate for about 8 hours, then start cooking the shashlik. Instead of dried herbs, you can use fresh herbs: 5-6 mint leaves, a sprig of rosemary and a few sprigs of thyme. If you do not have such herbs, then take regular cilantro or tarragon. You can put a whole bunch of cilantro, but much less tarragon - only 2-3 sprigs. Fresh herbs also need to be finely chopped.
Marinade for shish kebab in Greek
Another national recipe for marinade for lamb shashlik. This time we will try to make it based on dry red wine. The recipe is designed for 1 kg of lamb. Ingredients:
- half a glass of olive oil;
- 1 glass of dry red wine;
- 1 teaspoon of salt;
- 1 teaspoon ground black pepper;
- 1 teaspoon of dry oregano;
- 1 tablespoon of dried mint;
- 1 garlic cloves.
Preparation:Wash the lamb, cut it into small pieces and put it in a bowl. Add a glass of olive oil, a glass of red wine, salt, ground black pepper and dried herbs (oregano, mint) to the meat. Then add a clove of garlic grated on a grater, mix everything well and leave the lamb to marinate for 3-4 hours. Fry the marinated meat into shashlik. As you can see, marinade for lamb shashlik is quite easy to prepare. There are different marinade recipes for different tastes. You can use dry red or white wine, natural yogurt or kefir, tea leaves or sparkling mineral water. A surprisingly simple marinade recipe for shashlik from young lamb can be prepared on the basis of tea leaves. Brew about 50 g of tea with boiling water and let it brew until it cools completely and acquires a rich color. After this, pour the brewed tea over the lamb cut into small pieces and leave the meat to marinate for 2-3 hours. Just remember that not all spices are suitable for this meat. The best seasonings for such a shashlik are garlic, coriander seeds, rosemary, thyme, mint. The taste of citrus fruits (orange, lemon) and, of course, black pepper or chili pepper, traditional for shashlik, go well with the taste of lamb. The main thing is to cook with pleasure. Bon appetit and success in the culinary field!
