Lamb shish kebab is rightfully considered one of the most delicious, tender and aromatic. But an excellent result can be achieved only by adopting proven recipes according to which meat is prepared in countries where everyone knows about barbecue and even a little more.
It is necessary
-
- Recipe number 1:
- 1 kg of lamb (preferably lamb meat);
- 4-5 medium onions;
- 150 g of dry wine;
- salt
- ground black pepper.
- Recipe number 2:
- 1 kg of lamb;
- 150 g fat tail fat;
- 4-5 onions;
- 50 g of brandy or vodka;
- wine vinegar;
- salt
- ground red pepper;
- dried herbs.
- Recipe number 3:
- 1 kg of lamb;
- 300 g of any offal (kidney
- liver or lungs);
- 5 onions;
- 1 hot pepper;
- 1 small bunch of parsley and cilantro;
- half a lemon.
Instructions
Step 1
Recipe number 1. Peel the meat from the film and cut into small pieces. Place it in a deep enamel bowl, add a little salt and pepper and add finely chopped onions. Drizzle with wine and mix thoroughly. Leave for 10 minutes. If you have purchased lamb meat, you can immediately string the pieces on skewers. Otherwise, it must be pickled. To do this, add a little sunflower oil to the above composition and put the dishes in a cool place for about 5-6 hours. Place the skewers on the grill tightly to each other, periodically turning them over and pouring marinade or wine. Make sure that no flames appear on the coals.
Step 2
Recipe number 2. Peel the lamb from tendons and film and cut into rather large pieces. Cut the fat tail fat into slices 5-7 mm thick. Place them in a bowl, salt, add red pepper, finely chopped onions and dried herbs. Sprinkle with wine vinegar and add vodka or brandy, mix thoroughly. Leave to marinate for 7 hours in a cool place. Skewer the meat and lard one by one and fry over the coals, turning occasionally.
Step 3
Recipe number 3. Cut the meat and offal into small pieces, place them in a bowl, salt a little. Cut the onion into slices, finely chop the hot pepper and greens. Add the vegetables to the meat, squeeze out the juice of half a lemon and mix thoroughly. Place in a cool place for 6 hours. Cut the tomatoes into rings and string on skewers along with meat, offal and onions. Sprinkle the marinade on the kebab while frying. For convenience, take a plastic bottle and make a few holes in the lid.
