The summer period, one way or another, we associate with nature and a picnic. And what a picnic without barbecue grilled on coals on a cool evening? The basis of soft and juicy meat is a marinade, especially for lamb shashlik. Preparing the right marinade is not difficult, the main thing is to adhere to the recipe and the aging time of the meat.
It is necessary
-
- Vinegar-based Marinade:
- 500 gr of meat (lamb)
- 2 onions
- 1 lemon
- 1 tablespoon vinegar
- 1 tablespoon oil (vegetable)
- fresh herbs (dill
- parsley)
- spices to taste
- Onion Marinade:
- 1 kg lamb
- 3 onions
- 1 tomato
- fresh herbs
- ½ lemon
- 20 g dried barberry
- 1 tablespoon soy sauce
- spices to taste
- Marinade on kefir:
- 500 gr lamb
- 1 onion
- 500 ml of kefir
- 1 tablespoon vegetable oil
- spices to taste
Instructions
Step 1
Marinade based on vinegar. Rinse the lamb under running water and dry. Cut it into portions and place in an enamel bowl. Add finely chopped onions, herbs, lemon juice, vinegar and oil. Season with salt and pepper and refrigerate for 4-5 hours.
Step 2
Onion marinade. Rinse and dry the lamb meat. Cut into portions and place in an enamel bowl (glass can be used). Add finely chopped onions (you can grind in a blender), tomato pulp, chopped herbs, lemon juice, dried barberry, soy sauce and season with spices. It is necessary to keep the meat for 5-6 hours in a cool place.
Step 3
Marinade on kefir. Rinse the lamb and pat dry with paper towels. Cut into portions and place in an enamel bowl. Add finely chopped onion, kefir and vegetable oil. Season with spices and let the meat steep for 5-6 hours in a cool place.
