Caucasian lamb skewers recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Lamb kebab is a classic and everyone's favorite dish. It is important to know the intricacies and features of cooking a real Caucasian lamb kebab in order to fry it correctly. The most delicious dish can be prepared only by mastering the secrets of this process. In the article, we will analyze how to properly cook Caucasian barbecue in different ways.

Primitive barbecue existed in ancient times - our ancestors ate it as soon as they learned how to make fire. During this time, of course, the method of cooking has been improved. One thing can be said for sure - barbecue has its own history.

How to choose the right lamb for barbecue

If you understand all the subtleties of choosing lamb for barbecue, which are described below, it will not be difficult to find good meat. A very soft and juicy lamb kebab without a characteristic smell can only be made from a young lamb up to 2 months old. Since animals are mostly born at the beginning of the year,then you can cook such a barbecue from March to April. At any time of the year, you can cook a real shish kebab from an adult lamb. Good meat should not have a lot of fat. The indicator should not exceed 15% of the total mass.

Choice of meat: nuances

The more fat the meat contains, the more pronounced the characteristic, unpleasant smell of lamb will be in our dish. In this case, the meat should not be defatted and dry. Accordingly, we will take the middle option. When choosing meat, it is important to look at the color of animal fat. White indicates the freshness of the product. If the fat has a yellow tint, it is better to refuse such meat, because it is stale.

Proper lamb meat has a uniform beautiful red color. It should not be scarlet or light red. The dark color also indicates that the lamb is not the first freshness. The meat should be elastic and not slippery. If blood oozes from it, it indicates old age. Do not take meat with a strange smell. Fresh meat has a pleasant smell.

Very tasty and juicy barbecue is best obtained from lamb ribs, backbone and loin. For those who love the smell of lamb, buy mutton fat tail. Put it on the skewer in small slices between pieces of meat. Lovers of these scents will thank you. For lamb barbecue, chilled meat is most often taken. Frozen is not suitable for cooking.

Lamb BBQ Classic Recipe

There is no person who hasn't heard of this recipe. Many people like the speed of cookingdishes. For cooking, we need ingredients:

• 1 kg lamb meat;
• 0.5 kg onion;
• 250 ml white wine;
• sunflower oil;
• s alt and black pepper.

Let's take a closer look at the classic kebab cooking process:

• Remove the meat from the transparent film, and do not forget to remove the veins. Cut into medium pieces (3-5 centimeters). Don't forget to add s alt and pepper to your taste.
• Cut the onion into rings, add to the meat and mix thoroughly.
• Add a little sunflower oil to the resulting marinade, and don't forget about white wine.
• If the meat of a young lamb for marinating will require 20 minutes, then for processing an adult ram, the time will increase several times (60 minutes).
• It is best to use glass or plastic dishes for marinating kebabs. It is better not to use metal utensils, otherwise it may oxidize. This will lead to poisoning.
• After the meat is marinated, we string it on a skewer and put it on an open fire.
• Fry the meat until golden brown. A quarter of an hour is enough for the meat to be tender, juicy and very tasty.
• Do not forget to turn the skewers in time and sprinkle the meat with white wine. Watch carefully so that the dish does not burn.

The meat is unusually tasty, fragrant, juicy. This dish is best served with a lot of greens and a homemade sauce prepared in advance.

Classic Caucasian lamb kebab recipe

Delicate, delicious, melt-in-your-mouth barbecue is best prepared by true Caucasians. Everyone should try this dish. For cooking, we need the following ingredients:

• 1 kg lamb meat;
• 0.5 kg onion;
• black pepper, s alt to taste;
• lots of green parsley and green cilantro;
• cool water;
• grape vinegar or lemon juice (3 tablespoons).

Cooking process

After you have peeled the onion, rinse it well with water. Next, cut the onion into rings. The meat is washed in warm water. Cut into pieces of 3-4 centimeters. The smaller they are, the faster the meat will marinate and be more tender. But it is not necessary to cut too small pieces - it is difficult to put such meat on a skewer. Next you need to s alt, pepper and mix well. We leave for 20 minutes so that the meat absorbs the aromas of spices.

Marinade for barbecue requires special attention. For him, we mix cold water with 3 tablespoons of grape vinegar. We put the meat in a deep plate made of glass or plastic. Add onion rings. Pour the meat with the prepared marinade and close the lid. Next, you need to put the plate in the refrigerator. We leave our meat for 5-6 hours. During this time, the lamb will have time to marinate. Meat can be put not only in the refrigerator, but also in the shade (when it's cool outside).

It takes about 20 minutes to fry lamb skewers in Caucasian style, while not forgetting to turn the skewer over in time. The remaining marinade in the plate can be poured over the meat so that the kebab does not burn. This dish should be served hot with lots of cilantro and parsley. You can replace the grape vinegar in the marinade with lemon juice and add your favorite spices to your taste.

Lamb skewers at home: roast in the oven

This recipe for lamb skewers in the oven is suitable for residents of big cities when there is no way to go out of town and cook meat on an open fire or coal. You can make fragrant barbecue at home in the oven. The taste of the dish is delicious, despite the fact that it is prepared outside the box.

For cooking you will need the following ingredients:

• 1 kg lamb;
• 0, 3 kg lamb fat tail;
• 1 lemon;
• 0.5 kg onion rings;
• black or red pepper, s alt to taste;
• coriander, turmeric.

Cooking

Cut the meat into small pieces of 3 centimeters, and the fat tail is chopped into fragments of 1-2 centimeters. Mix it all thoroughly in a bowl. Rub the onion on a grater with small cells. Mix the resulting onion gruel, a pinch of ground pepper, s alt, coriander, turmeric, lemon juice in a bowl with meat and mix well. Leave the meat to marinate for several hours at room temperature. We string marinated lamb on bamboo sticks. It is better to soak the sticks in cold water before planting the meat.

Preheat the oven to 270 degrees and place the chopsticks on the rack. Place a baking sheet covered with foil under the rack. Place several pieces of fat tail on it. During cooking, you need to turn the sticks repeatedly so that the meat has a beautiful color on all sides. Hot barbecue with your favorite sauce and vegetables is served on the table. If you take into account all the subtleties of cooking lamb meat, which are described in this article, you can get a delicate and fragrant barbecue at home.

Marinades

There are a large number of different marinade recipes for lamb skewers. All options cannot be counted. For the marinade, you can take kiwi, honey, pomegranate, mustard as a basis. There are also options for kefir and even with the addition of coffee. We will also consider several special ways of barbecue marinade in this article.

Tomato juice and bread marinade

For cooking we need the following ingredients:

• kilogram of lamb;
• liter of tomato juice;
• 0.5 kilograms of onions;
• 300 grams of brown bread;
• s alt and pepper to taste;
• spices;
• a few pieces of medium tomatoes.

According to the recipe for lamb skewers, cut lamb into small pieces, add chopped onion to it. Don't forget to s alt, pepper and add your favorite spices to the meat. Mix everything thoroughly and set aside for 5 minutes.

Next, tear the brown bread into small pieces and throw it into the bowl with the meat. Spare no tomato juice, fill it with the contentsbowls. Mix everything well and refrigerate for 8-9 hours. If there is no refrigerator, any other cool place will do.

After the specified time has passed, start frying the meat. The time to complete readiness takes about 25 minutes. Remember to turn the meat over in time so that it does not burn. To avoid burning, you can use a useful tip: grease each piece with a weak solution of vinegar. The dish should be served on skewers, as in the photo of lamb skewers (recipe in the article). This is best done with any sauce and onions.

Yogurt barbecue marinade

Yoghurt-based skewers are very tender and soft. Lamb under such a marinade is worth a try.

To prepare a recipe for lamb skewers, you will need the following ingredients:

• 1.5 kg lamb;
• 0.5 liters of yogurt;
• 0.5 kg onion;
• mint;
• basil and cilantro;
• s alt and pepper to taste.

Cut the meat into matchbox-sized chunks, add the onion to it, and don't forget the mint, s alt, pepper, basil and cilantro. Thoroughly mix the ingredients indicated in the recipe for a delicious lamb skewers. Add yogurt and stir again. Put to marinate in a refrigerator or any other cool place for 5-6 hours. It is best if the kebab marinates for about a day. After that, the meat can be fried.

Some important cooking points

1. Don't cut the lamb into too small pieces and toolarge. If the pieces are small, then the kebab is likely to burn, and if large, then the meat inside will be raw. The best option for frying is fragments of about 3-5 centimeters.
2. If you need to add garlic to the marinade, be sure to chop it finely. Do not use a press, otherwise the kebab will taste bitter.
3. If you want the kebab to marinate very quickly, then the kiwi marinade will do just fine. In this mixture, the meat can be kept for no more than 2 hours. But in general, 30 minutes should be enough to be ready to fry.

Don't forget that these are universal recipes: lamb skewers are combined with any spices. This is partly why the dish turns out juicy and tasty. Any barbecue is best served hot, with lots of greens, vegetables and spicy sauce.

Bon appetit! Choose the best lamb skewers recipe and have fun.