marinade for lamb Lamb is a capricious meat. With it you need to be treated skillfully, otherwise it will not turn out to be soft, juicy, or tasty. The mutton taste is specific, and therefore not all spices are suitable for this meat. Often, lamb dishes are not very successful. Marinade for lamb shish kebab is a delicate matter. Marinade is necessary so that the meat for shish kebab becomes tender, and the special taste of mutton is harmoniously combined with spices and spices. Recipes marinade for shish kebab from mutton exists a great variety: and on the basis of wine, and with a bite, and even with mineral water.

Traditional marinade

Traditional marinade, which can be called classic. This recipe for marinade is designed for 1 kg of meat. Ingredients:

  • a pound of tomatoes;
  • a pound of onions;
  • garlic head;
  • spices (to taste).

Preparation: Pre-cook the meat, washing it and cutting into pieces the right size. Now we clean the head of onions and the head of garlic. Garlic finely shred, and onions cut into rings. Tomatoes cut into small cubes, and if we plan to put them on skewers, along with meat and onions, then cut into circles. We put onions, garlic and tomatoes in a bowl or pan, add spices (black pepper, coriander, thyme, rosemary) and salt and mix. Then we put the mutton in the same place and again we neatly mix it. Cover the filled container with a lid and let the meat marinate for 4 hours. If it is necessary to shorten the time of marinating, then during one and a half hours periodically change the meat and mash it with a little. After 2 hours you can start to cook shish kebab from mutton. different marinades for lamb shish kebab

Marinade in Abkhazian

This recipe is different from the national color. Marinade for shish kebab in Abkhazian is prepared on the basis of dry white wine with the addition of ready-made acute adzhika. The recipe for 1 kg of lamb is calculated. 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: Preliminarily cook meat for shish kebab, washing and cutting lamb with the pieces of the right size. We put the meat in a saucepan. Dry white wine poured into another saucepan, add adzhika and carefully mix everything. We clean onions and garlic and finely shred them. Garlic can be grinded with a knife, and you can pass it through a garlic press or grate on a small grater. Now put the crushed vegetables in a mixture of wine and Adzhika and season it with spices and salt. Then thoroughly mix everything and pour the resulting mixture of sliced ​​meat. Cover the pan with a lid and leave the mutton marinated for 5-6 hours, or even better - for the whole night. Prepared in this way, the meat turns tender and juicy with slightly noticeable sourness and with a rather sharp taste.

Marinade from soda

Marinade based on carbonated mineral wateris perhaps the most popular recipe. Note that this method of marinating is suitable not only for lamb, but 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: We pre-clean the onion and finely chop it. From the lemon squeeze the juice, and cut the citrus flesh into small pieces. The water for the marinade needs a low-carbonated, but if there is not one in the presence, then it is just necessary to give the mineral water a little to stay, so that extra gas comes out of it. So, chopped small pieces of meat should be filled with a mineral water mixed with chopped pulp of lemon, lemon juice and finely chopped onions. After this, add tarragon (tarragon), sweet peas 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 cooking shish kebab. If the base of mineral water seems too simple for you, add a little mustard and honey to the soda water. By the way, dried herbs can be replaced with fresh herbs, only in this case it will need more than indicated in the recipe. traditional marinade

Yogurt marinade

Recipe marinade based on natural yogurt is designed for 1 kg of mutton. If necessary, yogurt can be replaced with ordinary yogurt. 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: Sliced ​​small pieces of lamb rubbed with salt and black pepper and put into a bowl. From the lemon we remove the zest, and then squeeze the juice out of it. Grasses we rub or simply weep fingers. In a separate bowl we pour yogurt, mix it with freshly squeezed lemon juice, crushed dried herbs and lemon zest. Mix everything and pour the meat with the marinade. Leave it to marinate for about 8 hours, then proceed to the preparation of shish kebab. Instead of dry herbs you can use fresh herbs: 5-6 leaves of mint, a sprig of rosemary and a few twigs of thyme. If you do not have such herbs, then take the usual coriander or tarragon (tarhun). Cilantro can put a whole bunch, but the tarhuna is much smaller - only 2-3 branches. It is also necessary to chop fresh greens. lamb shish kebab in a traditional marinade

Marinade for shish kebab in Greek

Another national recipe for marinade for shish kebab from mutton. This time we will try to make it on the basis of dry red wine. The recipe is designed for 1 kg of mutton. 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: We chop the lamb into small pieces and put into a bowl. We add to the meat a glass of olive oil, a glass of red wine, salt, black ground pepper and dried herbs (oregano, mint). After that, we put a slice of garlic crushed on a grater, mix everything thoroughly and leave the lamb for 3-4 hours to marinate. From the ready-made promarinated meat fry shish kebab. As you can see, marinade for lamb shish kebab is easy to prepare. For different tastes, there are different marinade recipes. You can use dry red or white wine, natural yogurt or kefir, tea brew or mineral sparkling water. Surprisingly simple recipe marinade for shish kebab from a young lamb can be prepared on the basis of tea brewing. Approximately 50 grams of tea brewed with boiling water and let it brew until completely cooled and until a rich color is obtained. After that, pour the boiled tea cut into small pieces of mutton 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 shish kebab will be garlic, coriander seeds, rosemary, thyme, mint. It perfectly combines the taste of lamb with the taste of citrus fruits (orange, lemon), and, of course, the traditional blackberry pepper or chili pepper for shish kebab. The main thing is to cook with pleasure. Enjoy your appetite and success in the culinary field!