Lamb skewers

Lamb skewers

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Ingredients for Cooking Lamb Skewers

  1. Lamb pulp 2 kilograms
  2. Onion 1 kg
  3. Garlic 2-3 cloves
  4. Vegetable oil 2 tablespoons
  5. Large lemon 1/2 part
  6. Pomegranate sauce 2 tablespoons or pomegranate juice - 100 grams
  7. Coriander 1 teaspoon
  8. Black peppercorns 1 teaspoon
  9. Ground red pepper 1 teaspoon
  10. Dried basil 1 teaspoon
  11. Dried thyme 1 teaspoon
  12. Zirra 0.5 teaspoon
  13. Salt to taste
  • Main Ingredients
  • Serving 6 servings
  • World CuisineAsian, Oriental


Cutting board, Knife, Deep enameled bowl, Deep bowl, Teaspoon, Tablespoon, Refrigerator, Bottle - 2-3 liters, Pan cover, Skewers, Flat plate, Barbecue, Coals

Cooking lamb skewers:

Step 1: prepare the meat.

To begin with, we wash the meat well under running water and very carefully clean it of films, veins and excess fat. But fat is not immediately discarded. We put it aside, as it is still useful to us.

Step 2: cut the meat into pieces.

We take a knife and on a cutting board we carefully cut lamb meat into small pieces, the size of about 2 to 2 centimeters. We try to chop the meat into even pieces. Put the finished lamb in a deep enameled bowl. If such dishes were not at hand, then you can use clay or glass. But in no case can you pickle meat in an aluminum bowl, since the interaction of lamb and liquid with such material can release metal oxides and not only spoil the taste of barbecue, but also become a real poison for you.

Step 3: prepare the onion.

We clear the onion from the husk, rinse well under cold running water and cut it into thin half rings with a knife on a cutting board. We spread them in a deep bowl and, sprinkling with a small amount of coarse salt, crush these kebab ingredients with our hands. Thus, onions will give juice and well soak the dish. After - we shift the onions to the mutton and again mix with our hands and crush the main components.

Step 4: prepare the spices.

And now for the fun part. In most cases, the taste of barbecue not only depends on the technology of its preparation, but also on the spices with which it is soaked. To begin with, use the knife handle on a cutting board to grind pepper peas. No, of course, you can use already chopped seasoning, but allspice is different from the other - it is more aromatic and tender for meat. And now we mix with salt all the spices indicated in the ingredients. Using a teaspoon, spread the components of the dish on a flat plate. Remember that we have already salted onions, so do not overdo it with salt. "Better under salting on the table than overshot on the head!". Before mixing all the ingredients, try the meat on salt. And after that we add all the spices to the meat. Mix everything well with your hands.

Step 5: prepare the garlic.

And now, when everything is almost ready for marinating meat, on a cutting board we chop the garlic cloves peeled from the husk with a knife. We send the crushed component to the barbecue.

Step 6: add the liquid ingredients to the barbecue.

To give the kebab a rich aroma and well soaked in juice, add 2 tablespoons of vegetable oil. Hands squeeze out the same juice of half a lemon. And add the required amount of pomegranate juice or sauce. In fact, the last ingredient can be chosen at your discretion, the main thing is that it be a trusted brand or made using a natural pomegranate juicer.

Step 7: leave the lamb skewers marinated.

At the end, once again, we mix all the ingredients well with our hands and after - put the bowl with the future barbecue in a cool place for 4 hours under pressure. And for this, we fill a two or three liter bottle with ordinary cold water, cover the bowl with a lid from the pan and put a jar on top. In the warm season, be sure to use the refrigerator and place the meat on the last shelves from the bottom so that it does not begin to roam. During this period of time, especially young lamb, the meat will have time to marinate. But if you have extra time, then you can leave our components in the refrigerator all night, and the next day begin to fry the barbecue.

Step 8: prepare the barbecue for the barbecue.

Well, here comes the most delicious moment in the preparation of our dish! Now we need lamb fat. We cut it into small pieces with a knife and begin to string slices of meat and pieces of fat alternately on a skewer. When there is no more free skewer left, you can go make a brazier.

Step 9: prepare the barbecue.

We have coals and we have a barbecue. In order for the meat to be evenly fried on all sides, it is necessary to warm the barbecue well with charcoal. And when you feel the uniform heat that comes from the coals, you can start cooking the dish. Estimated Cooking Time - about 12-15 minutes. Do not forget to constantly turn the meat so that it is fried on all sides.

Step 10: serve the lamb skewers.

While the kebab is preparing, you can quickly prepare greens and vegetables. I recommend serving such a dish with tomatoes and cucumbers, as well as necessarily with parsley and cilantro. It is also very tasty to heat round pita bread with charcoal on coals. Then the bread is obtained with a smoke and toasted crust. When you smell the finished meat, put the kebab directly on the skewers on a tray or portion the meat pieces on plates. Enjoy your meal and have a good rest!

Recipe Tips:

- - You can string not only fat on skewers, but also pickled onion half rings. They will also give a pleasant aroma in the process of frying kebab.

- - Whoever has never tasted lamb shish kebab, I can say that this is really a very tasty dish, having tried it once, you will always cook it from this meat. The main thing is to adhere to all steps of the recipe!

- - If you want to use firewood for coals, then I recommend taking firewood from trees such as cherry, apple, linden or oak. Then in the combustion process they will give a pleasant aroma.

- - Coals try to choose a good quality without adding additional substances that contribute to ignition. It can ruin the taste of meat.

- - When igniting the coals, make sure that they burn evenly and acquire a uniform scarlet color. And only after that you can begin to fry lamb shish kebab.