Whatever one may say, but kebab is a Caucasian dish. And they cook it in the Caucasus most often from lamb. The lamb dish will turn out to be fragrant and juicy, so the marinade for this type of meat will be without problems, just to accentuate the taste of lamb.
It is necessary
- - lamb pulp 2000 kilograms
- - onions 1 kilogram
- - lemon juice 50 ml
- - sunflower oil 50 ml
- - salt, ground pepper
Instructions
Step 1
The meat is cut from the bone, all fat and veins are removed completely. The meat is cut into small pieces of about 7 centimeters and placed in a saucepan.
Step 2
Peel and chop the onion. Most of the onions are diced for a juicy marinade, and the rest is sliced into rings for stir-frying.
Step 3
To prepare the marinade, lemon juice is mixed with sunflower oil. Everything is thoroughly mixed until a homogeneous state is formed. Everything is added to the meat, where pre-chopped onions and ground pepper are also added.
Step 4
Everything is mixed, covered with a lid and left at room temperature for 2-3 hours. In order for the marinade to be evenly distributed, stir everything every half hour.
Step 5
The coals on the grill are brought to a state of slightly "gray", and at this time the prepared meat is strung on skewers. After stringing, it is folded over the coals.
Step 6
It is necessary to fry a kebab without being distracted by other matters, so that it does not burn. To do this, it must be constantly turned over. It is also necessary to maintain an even heat and make sure that no fire breaks out. The cooked meat should be golden brown and still juicy on the inside.
