A well-composed marinade for lamb will make even the tough part of the carcass juicier and softer. The easiest option is to soak the lamb in a mixture of oil, vinegar and garlic, or soak the meat in yogurt and cardamom. There are hundreds of ways to improve the taste and aroma of ribs, loin and square, and the most delicious of them are presented below.

How to marinate lamb?

The best marinade for lamb is one that contains acid. It can be a mixture of lemon juice and sparkling water, kefir, dry wine or chopped tomatoes. The acid-containing base, in combination with spices and spices, eliminates the specific smell, softens tough meat fibers and reveals the taste of meat well.

1. Even the simplest lamb marinade should be done with gloves. As a rule, it contains many spices that can leave dark spots on the hands.
2. The meat should be marinated, not poured over the meat.
3. The classic lamb marinade includes a lot of greens: cilantro, parsley, onion. Greens need to be torn with your hands, and not cut with a knife. If you tear, then all the necessary oils and aromatics will go to the marinade, and will not oxidize under the knife.

How to marinate lamb skewers?

Lamb skewers - the most delicious marinade, invented by Caucasian chefs. This marinade contains tomato juice, oil and many spices. The presence of hot spices and acid makes it very active, so keeping meat in it for more than three hours is not recommended, otherwise you can lose the true taste of meat and get a set of herbs.

Ingredients:

• loin - 900 g;
• oil - 50 ml;
• tomato juice - 250 ml;
• chili - 1/2 pc.;
• onion - 300 g;
• garlic - 20 g;
• coriander seeds - 5 g;
• salt - 20 g;
• fresh cilantro - 30 g;
• lemon juice - 50 ml;
• ground black pepper - 5 g;
• zira - 5 g.

Cooking

1. Trim the fat from the meat and cut the flesh into pieces.
2. Chop the onion, crush it a little so that it starts up the juice.
3. Grind the garlic, chili, mash the coriander seeds.
4. Combine spices and spices.
5. Add cilantro, tomato and lemon juice, oil.
6. Put the meat in the lamb marinade and refrigerate for 3 hours.

How to marinate lamb for baking in the oven?

Marinade for lamb in the oven is different from marinades for frying. He faces another task - when baking, the meat must retain juiciness and acquire flavor. To do this, lamb is marinated in oil, vinegar and herbs. The oil forms a protective film that prevents the meat from drying out and helps the vinegar and herbs to penetrate well into the flesh.

Ingredients:

• leg of lamb - 1.2 kg;
• garlic clove - 5 pcs.;
• oil - 60 ml;
• wine vinegar - 40 ml;
• sprig of rosemary - 2 pcs.;
• oregano - 5 g;
• salt - 10 g;
• ground black pepper - 5 g.

Cooking

1. Crush the garlic into a paste and mix with rosemary needles, pepper, salt and oregano.
2. Add oil and vinegar.
3. Make deep cuts all over the leg of lamb and stuff with the marinade.
4. Spread the residue over the entire surface of the leg and leave at room temperature for 3 hours.

Marinade for lamb ribs

Marinade for lamb on the bone is replete with options. Whatever they are, “fast” acidic or “slow” sparing, the principle is laid down everywhere: after cooking, the meat should remain juicy, tender and easily separated from the bone. This recipe, based on yogurt, liquor, butter and lemon juice, will make meat to a given standard.

Ingredients:

• ribs - 1.5 kg;
• yogurt - 160 ml;
• lemon juice - 60 ml;
• liquor - 80 ml;
• dried thyme, oregano, rosemary - 5 g each;
• olive oil - 120 ml;
• garlic clove - 4 pcs.

Cooking

1. Mix all ingredients thoroughly.
2. Divide lamb ribs in portions.
3. Dip the ribs in the marinade and set aside for 5 hours.

How to marinate lamb for frying in a pan?

Any lamb marinade recipe can be adapted for pan frying. In this case, the marinade is not as important as the age and quality of the meat. Only young lamb is suitable for frying, it cooks quickly and marinates in 20 minutes. Especially if you use an active, acidic marinade based on wine vinegar, soy sauce and oil.

Ingredients:

• lamb pulp - 450 g;
• wine vinegar - 40 ml;
• oil - 80 ml;
• soy sauce - 100 ml;
• garlic clove - 2 pcs.;
• sugar - 5 g;
• ground black pepper - a pinch.

Cooking

1. Whisk wine vinegar with oil, sugar, soy sauce, pepper and garlic.
2. Marinate the lamb pieces for 20 minutes.

How to marinate lamb for stewing?

Traditionally, lamb stew marinade is a mixture of dry spices and onions. This is due to further cooking, which involves prolonged stewing of meat in liquid, which automatically excludes the use of liquid marinades. Onion juice is enough to ensure that the meat softens and does not dry out during marinating.

Ingredients:

• neck - 850 g;
• a mixture of peppers - 10 g;
• onions - 4 pcs.;
• thyme - a pinch;
• tarragon - 5 g.

Cooking

1. Without cutting off the fat, cut the neck into equal pieces.
2. Sprinkle with spices and chopped onions.
3. Rub the mixture into each piece of meat with your fingers and refrigerate for 1.5 hours.

Soy marinade for lamb

Marinade for lamb with soy sauce is one of the budgetary and absolutely harmless ways to improve the taste of meat. Soy sauce is a unique product that can simultaneously replace salt, oil and mayonnaise, and enrich the body with a mass of amino acids and vitamins. It delicately softens the meat and makes it especially piquant and refined.

Ingredients:

• lamb fillet - 550 g;
• soy sauce - 100 ml;
• chili - 1/4 pc.;
• garlic clove - 2 pcs.;
• fresh herbs - 20 g;
• sugar - 5 g;
• lemon juice - 40 ml.

Cooking

1. Mash the garlic into a paste.
2. Finely chop the chile.
3. Connect both components.
4. Add sauce, herbs, lemon juice and sugar.
5. Put the pieces of meat in the lamb marinade for 3 hours.

Lamb in pomegranate marinade

Marinade for lamb with pomegranate juice is the most productive option for obtaining quality meat. The fruit acids in the juice quickly make the meat fibers soft and give the lamb a noble taste. Along with this, the juice is rich in tannins that can make meat tougher, so you need to marinate it for no more than 6 hours.

Ingredients:

• lamb fillet - 550 g;
• pomegranate juice - 250 ml;
• garlic clove - 3 pcs.;
• ground black pepper - 5 g;
• olive oil - 60 ml.

Cooking

1. Mix pomegranate juice, oil, pepper and minced garlic in one container.
2. Place meat in pomegranate marinade for lamb and leave in a cool place for 2 hours.

How to marinate lamb rack?

The marinade for the lamb rack should be soft and delicate. Lamb rack is a tender meat on a thin rib bone, devoid of such shortcomings as stiffness, smell and excessive fat content, therefore the main task of the marinade is to only slightly emphasize the natural taste of lamb. In this case, a gentle mixture of oil, onion, rosemary and garlic is enough.

Ingredients:

• rack of lamb - 1 kg;
• olive oil - 250 ml;
• onion - 1 pc.;
• garlic clove - 5 pcs.;
• bay leaf - 2 pcs.;
• a mixture of peppers - 5 g;
• sprig of rosemary - 3 pcs.

Cooking

1. Clean the rack of lamb from films and fat.
2. Cut it into portions one rib at a time.
3. Pour oil into a container, add chopped onion and garlic, pepper, laurel and rosemary sprigs.
4. Submerge the ribs in the marinade for 30 minutes.

Marinade for lamb with wine

Wine marinade for lamb can turn even the budget parts of the carcass into an exquisite delicacy. The advantage of tartaric acids is that they soften and flavor the meat well, and quickly evaporate when frying, leaving only a subtle aftertaste. Both red and white wine are suitable for pickling. The main thing is that it is dry.

Ingredients:

• lamb pulp - 1.5 kg;
• wine - 350 ml;
• oil - 100 ml;
• lemon juice - 3 tbsp. spoons;
• dill - 50 g;
• chili pepper - 1/2 pc.

Cooking

1. Cut the lamb meat into portions.
2. Finely chop the pepper and dill.
3. Mix spices with oil, juice and wine.
4. Put the meat and refrigerate for 5 hours.

Onion marinade for lamb

A quick marinade for lamb should consist of a softening base. It is better that it is harmless, delicate and does not contain a lot of acid. The ideal softener is onion juice. It quickly makes the meat tender, and when frying, it immediately seizes and forms a protective crust. A special plus is that meat can be in such a marinade for more than 2 days.

Ingredients:

• lamb - 1.2 kg;
• onion - 500 g;
• oil - 200 ml;
• a mixture of peppers - 10 g;
• salt - 15 g.

Cooking

1. Cut the meat into small pieces.
2. Finely chop the onion, transfer it to a deep bowl, sprinkle with salt and mash well.
3. Add oil, pepper and stir.
4. Put pieces of meat in the onion marinade for lamb, mix well and set aside for an hour.

How to marinate lamb for smoking?

Even the simplest lamb marinade can push you to master a rare technology - smoking. The only requirement put forward to the marinade: it must make the meat tastier and saturate it with moisture so that the product does not dry out during the smoking process. The best option is to marinate the meat in lemon juice, honey, butter and dry herbs.

Ingredients:

• lamb - 1.5 kg;
• oil - 150 ml;
• lemon juice - 100 ml;
• dry greens - 20 g;
• honey - 50 g;
• garlic clove - 4 pcs.

Cooking

1. Mix all the ingredients together.
2. Rub the meat well with the mixture and place under oppression in the refrigerator for 10 hours.
   

Lamb is considered one of the least common types of meat in the production and sale, which significantly affects the volume of its consumption by the population. In addition to this, due to widespread rumors about the presence of a specific aroma and unpleasant taste in cooked lamb meat, residents, even in the presence of lamb, increasingly prefer the more familiar types of meat - poultry, beef and pork.

Eating lamb is definitely worth it, especially for the elderly and children - this is also said by representatives of the Caucasian and Asian peoples, who traditionally eat lamb skewers and other dishes from this meat (and are famous for their longevity), and even doctors. And a delicious barbecue marinade, prepared according to the traditions of the aforementioned peoples or simply taking into account the characteristics of lamb, can forever fall in love with even the most sophisticated gourmets.

How to choose the right lamb for barbecue

In order for lamb skewers to be a success, priority should be given to the quality of the meat used. The ham, loin and upper shoulder of young lambs (they should be no more than 1 year old) are perfect - their light red soft meat has absolutely no unpleasant smell, streaks and fatty layers.

The ideal option for barbecue is milk lamb meat, whose age does not exceed 2 months, but you will be able to treat yourself to such an exquisite delicacy only in spring. It is important to remember that the younger the lamb, sheep and lamb were, the more tender and tastier the barbecue from their meat will be.

It is not recommended to marinate the fresh meat of a freshly slaughtered lamb, lamb or sheep - in order to avoid the rigidity of the kebab, it is worth giving the meat the opportunity to lie down a bit (so that the muscles of the slaughtered animal relax).

In the case of buying lamb in a store, where in most cases it is impossible to find out the real age of the butchered carcass, you should already be guided by the color and smell of the meat, as well as by the degree of its freezing. The meat of an old sheep or an old ram has a dark red hue and a smell that will only intensify during frying (it is with this sign that meat is unsuitable for eating that people like to scare people).

Barbecue prepared from such meat is unlikely to be to your taste because of its dryness and stiffness. Yellow fat and large joints of the same color are also signs of old lamb.

Repeatedly frozen meat is not suitable for barbecue and will fit only for minced meat or soups. It will not be difficult to determine it - the recess formed as a result of pressing a finger on the meat will not disappear and may even fill with blood.
Having finally made sure that the lamb for the future barbecue was purchased in accordance with the indicated recommendations, you can finally start marinating it.

Preparing lamb for marinating

A marinade is a mixture of vegetable oils, aromatic spices and natural substances containing acids, used to give meat a tender texture and additional flavor, or to preserve it.

For lamb, along with beef and pork, saturated marinades are more suitable. Lamb skewers need to be kept in such marinades for an average of 1 to 12 hours, depending on the degree of stiffness of the meat and its old age. At the same time, it is better not to add a large amount of salt or acid to the marinade so that the barbecue does not turn out dry during frying.

Before marinating, lamb does not need to be washed in cold water - just wipe a piece of meat with a napkin or paper towel. After removing all the films, tendons and excess fat, the future kebab should be cut into triangles or cubes and placed in a glass or enamel dish with fat (fat) down - this way, when frying mutton kebab, the meat will become much more tender.

The specific smell of meat can be easily repelled by pre-soaking in vodka or adding cinnamon and pine nuts to the marinade.
A frozen piece of lamb requires prior defrosting at room temperature.

Marinade for lamb - recipes for tender and tasty barbecue

Lamb is very fond of marinades, a significant part of which can be used as salad dressings or sauces for meat dishes.
The most famous and common types of marinades are:

• classical;
• with sea salt;
• traditional peoples of the Caucasus and Asia;
• lemon (lime can be used instead of lemon);
• mustard;
• wine (cognac);
• pomegranate;
• soy;
• beer;
• vegetable (including tomato);
• coffee;
• tea;
• marinade based on vinegar (including apple, wine, etc.);
• marinade based on mineral water;
• exotic (for example, from kiwi or avocado).

You can marinate lamb skewers in any of the following ways, focusing on your taste.
Sometimes the type of marinade can already be predetermined - for example, any barbecue recipe according to Caucasian traditions does not allow the use of vinegar and mayonnaise in the marinade (only lemon juice, salt, spices and onions).

Classic marinade

The classic marinade recipe is one of the easiest. That is why it is most common on store shelves. For cooking, you will need coarsely chopped onions, peppercorns, vinegar and salt. The disadvantages of this pickling option are the unpleasant taste and smell of the finished kebab, which is caused by vinegar.

Sea salt marinade is very common. Any spices to taste are added to the lamb, and before frying the meat is sprinkled with sea salt. This will give the barbecue an unusual taste and pleasant aroma.

Traditional marinade of the peoples of the Caucasus and Asia

These marinades differ from all others in the presence of seasonings and spices that are unique to the cuisine of these peoples. Adding vinegar, mayonnaise is prohibited. The most popular types of herbs used are cilantro and marjoram. Vinegar is replaced with citrus juice, which also contains an "acidic" component.

mustard marinade

Marinade is made on the basis of mustard powder, vinegar, vegetable oil, salt. You can also use regular mustard diluted with water. French mustard is also suitable - unlike regular mustard, it is not as spicy. Sometimes mustard is replaced with peanut butter, which does not adversely affect the taste of the kebab.

Wine (cognac) marinade

The most delicious marinade of all presented, as the wine goes well with this type of meat. Lamb is poured with dry or semi-dry wine with the addition of oils, herbs and spices. It is possible to replace wine with cognac.

pomegranate marinade

Freshly squeezed pomegranate juice is required, packaged purchased in this case is not suitable due to the high sugar content. With the help of a mortar, herbs, salt, spices and spices (for example, paprika) are rubbed, after which the finished pieces of lamb are rubbed with the resulting powder. At the very end, pomegranate juice is added.

soy marinade

Ingredients: soy sauce, tarragon, peppercorns, sea (or regular) salt, Provence herbs. All components are pre-mixed and then added to the meat. You can add onions (including shallots) to taste.

beer marinade

Salt and spices are added to the meat, after which the lamb should lie down for 20-30 minutes. Next, light or dark beer is added (non-alcoholic is possible). Due to the beer, the meat acquires a delicate taste.

Vegetable (including tomato)

Ingredients: tomatoes, Bulgarian red or green peppers, chili peppers, pine nuts (to taste), a couple of tablespoons of olive oil, salt. All ingredients are passed in a blender until smooth and then mixed with meat. Garlic can also be added to the marinade if needed.

coffee marinade

Weak freshly brewed coffee cools to room temperature. Then salt, spices and herbs are added to the coffee. Everything is mixed and poured into the meat, after which it is left to marinate for 20-60 minutes.

tea marinade

Leaf black tea is brewed and cooled. Based on a liter of tea, 1 teaspoon of granulated sugar, 1 tablespoon of salt, spices and spices are added. The mixture should stand for 10-15 minutes, after which it can be added to the meat.

Vinegar-based marinade (including apple, wine, etc.)

At its core, it is similar to a traditional marinade, to which you can add any other type of vinegar. The most original version of the marinade is based on apple cider vinegar, which gives the meat sourness. If you want a sweetish barbecue flavor, you can add cherry vinegar. Be sure to add vegetable oil.

Marinade based on mineral water

Any mineral non-medicinal water is enriched with a mixture of seasonings, herbs and spices. Simple onions or shallots are added to taste. The meat is infused in this marinade for 1-2 hours.

Exotic (like kiwi or avocado)

For 1 kg of lamb, 200 g of peeled kiwi or avocado is taken, which are rubbed through a sieve or in a blender. In the resulting puree 2 tablespoons of olive oil, spices and salt. In no case should onions be added to this marinade - it is better to cook it separately as a side dish along with olive or vegetable oil, salt and spices.

Marinade for lamb skewers can have a very different and sometimes unusual composition, dictated by taste preferences and the desired result from frying the meat marinated in it. Grilled vegetables are ideal for lamb skewers. As for the sauces for shish kebab, one can discuss for quite a long time - connoisseurs say that a good shish kebab does not require any additional sauces for it, while people no longer imagine a shish kebab without ketchups and sauces.

It is only important to remember that the best and most delicious marinade is not store-bought, but made with your own hands, with soul and health care. By experimenting with different ingredients, you can create your own unique marinade, which is not inferior in taste to restaurant ones.

Ribs are best for grilling. The shoulder, in principle, can also be used, cut only smaller. Sheep meat smells strongly, so fragrant herbs get along well with it. A few points:

If the meat has been frozen, it cannot be thawed in water - it will lose its taste. The meat should thaw by itself at room temperature;

Salt takes away the juice from the meat, and it turns out dry, so you need to put it in before the meat goes to the coals;

It is good to add rosemary, a little grated nutmeg and ground cinnamon, black pepper, pomegranate and / or lemon juice, a little vegetable oil to the washed meat (so that it does not stick to the grate);

Marinated for 5 hours.

If you make lamb shish kebab, you need to take meat from the leg, namely frogs. The marinade is made vinegary with herbs such as thyme, basil, bay leaf, cumin. By the end of marinating, you can add mayonnaise - then the barbecue will have a beautiful crust.

For lamb skewers, it is best to buy the back leg. Another nuance - ideally, the meat should be steamed, or at least not frozen. Lamb meat has a peculiar aroma that cannot be killed with a vinegar marinade. In general, the marinade is best made dry: just a lot of onions, salt and spices, whatever you want, but always pepper (for me personally, coriander and lavrushka are also).

If the lamb is old, then you will have to use vinegar, but it will no longer be barbecue. The best meat is the one that works the least, that is, those muscles that do not run and jump. That is, the brisket, there is the purest meat. If you are lucky enough to buy such meat, then marinate it in onions and at the same time press the meat and onions with your hands. Sweep it. You can add a little lemon.

There are many recipes for marinated lamb. This recipe will be the closest to Slavic kebabs. It is necessary to clean the meat from tendons, films, dry it and cut it into pieces. It is necessary to cut onions, tomatoes, greens, lemon juice into rings and add a little boiled water.

A layer of onions, herbs and tomatoes is placed in an enameled dish, then a layer of meat is placed and lemon juice is poured on top, salt and pepper to taste. Then the meat must be poured with red wine, water or kefir. Place the pot in the refrigerator for at least 6 hours. To soften the meat, you can add a few tablespoons of vegetable oil to the marinade.

The most important thing is that there should be onions in the marinade, a lot of onions, and it is advisable to mash it well so that it gives juice. Don't forget your favorite spices. Well, sour wine can act as a marinade liquid. But the most delicious kebab is obtained if marinated in onion and pomegranate juice - this is something. A couple of hours in such a marinade and the meat will be great. Of course it's not cheap...

If you buy fresh and young lamb, then you don’t have to marinate especially tricky.

Take a rolling pin, roll the onion so that the juice stands out, and soak the lamb in this juice. Also add onion and salt to taste. This marinade is great for barbecue - both fast and tasty.

To serve lamb on the table, you need to use a more difficult marinade from:

• tomato
• barberry
• tkemali sauce
• fat tail fat

Dip the tomatoes in boiling water and remove the skin from them. Soak lamb in onion juice, tomatoes, stew sauce and melted fat. Hold it for 2-3 hours.

My advice to you, use either the ribs, or the tenderloin, or the kidney part for frying. And the marinade, you can try this:

Black pepper,

Paprika, marjoram, sumac.

Pomegranate juice + cognac.

Cut the meat into pieces (if it is fresh, let it ripen for 3-4 hours in the refrigerator at a temperature of 0.5). Chop the onion, mix with salt, spices. At the bottom of the enamelware, place a pillow of onions. Next, a layer of meat, salt, then again the onion-spice mixture)), and again the meat ... And so on. The last layer should be onions. Put the meat under light oppression, and, all this happiness, in the refrigerator for 3 hours. Then, brandy and pomegranate juice should be diluted in a ratio of 2: 1. Based on - for 1 kg of meat, 60-70 grams of a cocktail. Pour this mixture into the meat, and mix everything well with your hands. Now, but without oppression for an hour and a half in the refrigerator (still the same 0, + 5) And you can fry. Just before frying, free the lamb from the onions. He has already played his pariah)). Well, of course, it’s better to fry on coals.

Bon appetit))

You can marinate lamb in all sorts of ways! Several features must be taken into account.

The main marinade for meat is ... onions! And not all liquids, as many mistakenly believe. There is never too much onion in a marinade!

Now about liquids. There are those people who marinate in vinegar. Yes, you can, if the meat is of such a quality that it’s a pity to throw it away, but it’s just impossible to eat it. Vinegar softens the meat, practically breaks it down, while completely killing its taste and smell.

Wine is included in the classic barbecue recipe, but only red wine, which has the ability to dissolve fat, helps the spices dissolve and penetrate the meat. The wine itself also gives the meat a piquant taste. But do not abuse it, as a lot of wine can also drown out the taste of meat.

Time! How much to marinate? There are two methods depending on the desired result. If the meat is of high quality, then you should not marinate it for more than 1-2 hours. All the spices have time to penetrate the meat, the juices mix, the meat itself will release some juice, but it will remain juicy.

If the meat is not of very good quality and it needs to be transformed, then it is necessary to marinate for a day or more, hanging it several times. In this case, you need to add more wine to the marinade. If you marinate for 4-6 hours, then the meat, having passed the intermediate stage of marinating, will release juices without gaining new ones, without having time to soften, it will be harsh.

And now about spices. Here they advise different and all, but the taste and color ... so, drop what you want. But still it is worth remembering an important truth: Meat loves cilantro! Many people say that they do not like cilantro (coriander), but at the same time they adore Georgian kebabs. There is no Georgian barbecue without cilantro! Where per kg of meat you need 10g of ground dry cilantro seeds.

And yet, if it’s not just about meat, but about barbecue, then you can be stabbed for garlic in barbecue in Georgia. Although, for example, a leg of lamb in the oven in foil is very tasty if it is stuffed with garlic, but this is not a barbecue.

If you decide to cook lamb, then you should take care of the marinade. It happens not only in the preparation of delicious barbecue, but also in the manufacture of various lamb dishes. For example, before baking lamb in the oven, it is better to pre-hold it in a marinade of sparkling water, lemons and spices. This will make the meat more juicy and flavorful. In this article, we will share with you recipes for making marinade for lamb, and also tell you how to marinate meat properly.

How to marinate lamb for barbecue

Classic lamb marinade recipe

What you need to prepare a classic lamb marinade:

• Onion (medium size) 2 pcs.
• Mineral water (medium carbonated) 1-1.5 l. (for 1-1.5 kg of meat).
• Lemon juice 1-2 tbsp. l.
• Salt, spices to taste.

Sequencing:

• Peel the onion and cut it into half rings.
• Squeeze out the juice of a lemon and mix it with onions.
• Cut the lamb into pieces and place them in a deep bowl or saucepan. Pour the meat with a mixture of lemon juice and onions. Salt lamb and add spices.
• Open the mineral water and fill it with lamb so that it does not completely fill the meat. If you are using highly carbonated mineral water, then you need to leave it open for 30 minutes so that it becomes less carbonated.
• Cover the bowl with a dish and put the lamb in a cool place for 3-4 hours.

Kiwi marinade for lamb

What you need to make kiwi marinade:

• Onion 2 pcs.
• Kiwi 1 pc. (for 1 kg of lamb).
• Highly carbonated mineral water.
• Spices for barbecue.

Sequencing:

• Peel the onion and cut it into large pieces.
• Put the pieces of lamb in a large bowl, salt it and add spices.
• Mash the kiwi and add it to the meat. Then fill it with a small amount of mineral water so that it only slightly floods the meat.
• Marinate the meat for 2-3 hours. Lamb does not need to be kept in the marinade for more than 3 hours so that the kiwi does not soften too much.

How to Marinate Lamb for Oven Cooking

Marinade for lamb with kefir

What you need to prepare marinade with kefir:

• Kefir (low-fat) 3-4 tbsp. for 1-1.5 kg. lamb.
• Fresh herbs 1 bunch.
• Salt, spices to taste.

Sequencing:

• Chop fresh greens and add it to kefir.
• Cut the lamb, salt it and add spices. Pour the meat with a mixture of kefir and herbs.
• Marinate the meat for 2-3 hours.

Mustard marinade for lamb

What you need to prepare mustard marinade:

• Onion 2 pcs.
• Mustard 2-3 tbsp. l.
• Cream 2-3 tbsp. l.
• Dry white wine.
• Salt, pepper to taste.
• Vegetable or olive oil.

Sequencing:

• Peel the onion and cut it into half rings. Fry the onion in vegetable (olive) oil.
• Pour some wine over the onion. Wait until the wine has evaporated by one third. Add mustard and cream to the onion. Mix everything, salt and pepper the marinade.
• Simmer the marinade for 5-7 minutes.
• Pour the lamb pieces with the cooled marinade and marinate the meat for 1-2 hours.

• If for cooking lamb it needs to be cut into pieces, then it is better to make them large enough. It is advisable to cut the lamb into pieces of 4-5 cm. This way you keep the juiciness of the meat.
• You can add your favorite spices to the recipe if you like. For example, lamb goes well with coriander, dried herbs, saffron, bay leaf, mustard seeds, etc.
• Old meat needs to be kept longer so that it is better saturated with spices and becomes juicy.
• Before cooking lamb, you need to clean it properly so as not to spoil the taste of the dish: remove fat and films, as well as bones (if any).

After the meat is marinated, it is better to immediately start cooking it. So you keep the juiciness and pleasant aroma of meat. The marinade itself can be used in the cooking process. For example, you can bake lamb with a marinade that kept the meat on the eve of cooking.

In the Caucasus, they know a lot about meat, so they like to cook barbecue from lamb. It has many times less fat and cholesterol than pork. And in terms of iron content, not a single type of meat can be compared with it, it is more than a third. So, lamb is a dietary product, especially young.

It is tender, without a characteristic odor, with white, wax-like fat. If its layer is uniform, then the animal was well fed and kept. An excellent barbecue will turn out from a ham, neck, loin, shoulder blade and kidney part of the carcass, chilled, but not steamed and not frozen. Such meat is easy to "calculate", just press on a piece with your finger. The hole filled with blood - the meat was stored in the freezer for a long time. In fresh, even a dent after pressing will not remain.

To make lamb kebabs successful, the marinade is the most delicious, so that the meat is soft, they “invent”. However, its basis is always a product containing an acid. It destroys a specific flavor that many do not like, makes harsh lamb soft. However, if there is too much vinegar, lemon juice or dry wine, the meat fried on the coals will come out sour, the abundance of spices will clog its taste. Therefore, it is recommended to strictly follow the recipe and maintain proportions. By the way, spicy herbs with a mint tint are ideal for lamb: origano, coriander, cumin, cumin.

Lamb Shashlik: Vinegar Marinade Recipe

For one and a half kilograms of meat (for about three adult eaters), they take 4 large onions, 2 lemons, 6 tablespoons of apple cider vinegar and three refined sunflower oil, 3-4 bay leaves, salt and pepper to taste.

Put the meat on the bottom of the enameled pan, square pieces with a side of about 5 cm. The size in this case matters. No need to rack your brains on how to soak the kebab. If the meat is properly cut, it will be well saturated with marinade and bake perfectly. Lay onion half rings on top of lamb. Pour in lemon juice, oil, vinegar. Put salt, be sure to large, it does not dry the meat, does not draw juices from it, black pepper and bay leaf.

Mix well, close the lid and refrigerate for 7-8 hours. At room temperature, it will marinate in 3 hours. Don't forget to shake the pan from time to time.

Marinades on kefir (natural yogurt)

Acetic acid will be successfully replaced by lactic acid, there is a lot of it in kefir. In addition, it contains a little alcohol. Sometimes the recipe recommends adding vodka, cognac, and beer to lamb skewers. The meat acquires a pleasant spicy taste. They say that lamb shish kebab, the most delicious marinade, so that the meat is soft, is like this: water (plain or mineral) + 70 ml of high-quality vodka + a couple of onions + 50 ml of odorless sunflower oil. However, children will not be able to try such a kebab. Agree, kefir is a good alternative to marinade with alcohol.

Option #1: loin - 3.5 kg, kefir (low-fat yogurt) - 4 cups, onion - 3 pieces. And a bunch of fragrant herbs (basil, cilantro, mint).

Option #2: meat - 4 kg, unsweetened yogurt (kefir) - 1.5 l, vegetable oil - 4 tablespoons, pepper.

Option #3: lamb - 3 kg, kefir - 500 ml, onion - 400 g, suneli hops (dry seasoning) - a teaspoon without a slide.

Please note that these formulations do not contain salt at all. It is sprinkled with blanks immediately before being put on skewers. This is done intentionally to keep moisture inside the pieces. The meat is remarkably juicy.

How to marinate spicy lamb skewers? Try this fill. For a kilogram of lamb, take half a liter of yogurt, kefir is also suitable, a couple of onions, a tablespoon of dry paprika. Add chopped garlic (one head), chili pepper (half a pod or whole, if desired), 4 sprigs of marjoram and rosemary. Greens are finely chopped. Do not put away in the cold. After 2 hours, you can kindle the barbecue.

Lamb in soy sauce

If you set a task for a Japanese cook: lamb skewers, marinade is the most delicious, so that the meat is soft, come up with. He will choose soy sauce and will not lose. The natural monosodium glutamate that it contains easily beats the mutton odor.

Cut 2 kg fillet. Make a filling: 200 ml of soy sauce, juice of one lemon. And also 3-4 cloves of grated garlic, a teaspoon of sugar and spices (parsley, tarragon, basil). Salt is not needed, it is enough in the sauce.

How to marinate lamb skewers in wine and pomegranate juice?

Barely perceptible tart taste, pleasant sourness gives lamb red wine. Meat (1.5 kg), salt, pepper, cover with onion rings, you will have to cut 5 medium onions, pour Cahors (250 ml). Don't stir! Keep overnight in the refrigerator.

Fresh pomegranate juice is also a wonderful marinade. Its 150 ml will be required. Add 30 g of garlic, a teaspoon of adjika, mustard powder, black and red pepper, ground coriander, turmeric, curry, cinnamon, suneli hops and 15 spoons of zira. This is the layout for 1 kg of meat. Its juice should cover somewhere on the finger. Do not pour out the filling, bring to a boil and then simmer for about 5 minutes over low heat. Fragrant hot sauce is ready.

Marinade for barbecue with kiwi and orange

If the lamb is old and tough, kiwi will help out.



The gruel from this fruit breaks down animal protein, destroys hard fibers. The main thing is not to overdo it: one fruit is enough per kilogram of meat. Otherwise, not a barbecue, the pate will come out.

Remove the peel from the lemon and chop finely. Pass two onions through a meat grinder or chop in a blender. Place in bowl with meat. Add salt and pepper there. Let it infuse for 6 hours. An hour and a half before frying, not earlier, mix marinade for barbecue with kiwi (mashed potatoes).

Marinade on mineral water

How to soak barbecue in mineral water? Ham (3 kg) cut across the fibers. Fold in a wide enamel bowl, like onions (2 pieces) in rings and circles of tomatoes (3 pieces). In a separate deep cup, make a sack of brown bread (350 g), carbonated mineral water (600 ml) and juice from two lemons. Combine it with lamb, salt and pepper. Marinate for 7 hours, tender barbecue is guaranteed.

mayonnaise filling

Mayonnaise, like mineral water, is a very popular marinade. For 2 kg of lamb it takes 250 g (jar) and almost the same amount of ready-made mustard. Add Russian if you want spicy meat. French mustard will fit for a spicy fragrant kebab. With its quantity, you can experiment empirically. Of course, onion (7 heads) and spices will come in handy.

In the summer, not only barbecue, it goes with a bang. Meat can be served. Happy summer parties!