Shish kebab from mutton is one of the most delicious and healthy dishes. The young lamb has tender and juicy meat, is quickly flavored, so it is often used in cooking snacks. There are an infinite number of roasting techniques and pickling methods that should be considered in the recipes below.
How to cook shish kebab from mutton?
Shish kebab from mutton will turn out unusually tasty if responsibly to choose meat , it is correct to cut, marinate and competently fry. For an excellent result, there is a huge selection of spicy marinades and special fragrant coals. These additions will be useless if you do not know how to choose mutton for a shish kebab.
- The most delicate and delicious shish kebab comes from a 2 month old lamb. Such meat is considered delicious and you can buy it only in the early spring.
- More meat of one-year-old lambs is more accessible. It has a bright red color, white fat and a specific sweetish smell.
- Meat of old animals is not suitable for cooking because of a strong specific odor.
- For a shish kebab, use a loin, a tenderloin or a pulp of the back leg.
- When you buy meat should be chilled, not frozen, it will directly affect the result: chilled pieces always come out more dry and loose.
Skewers of lamb - a classic recipe
Marinade for lamb shish kebab is one of the important ingredients, because it directly affects the taste, color and aroma of meat. Milk lambs marinate in a dry marinade from salt, spices and onions. For older meat use a combination of lemon juice, butter, zira and coriander. Piquant lamb can be made with paprika, garlic and black pepper.
Ingredients:
- pulp of lamb - 2 kg;
- onions - 1 kg;
- vegetable oil - 50 ml;
- lemon juice - 120 ml;
- black ground pepper - pinch.
Preparation
- Remove the meat from the films and cut them into slices.
- Add the chopped onion rings, mash.
- Season, pour in the juice and butter. Stir and set aside for 4 hours.
- String on skewers and fry shish kebab classic from mutton 15 minutes.
The recipe of a lamb shashlik in a Caucasian way
Shish kebab from mutton in the Caucasus is a popular way of cooking, characterized by simplicity and incredible taste. You just need to prepare a marinade of vinegar and herbs, and immerse the lamb for several hours. Milk meat will take less time to marinate. Fresh greenery and baked vegetables emphasize the Caucasian flavor.
Ingredients:
- pulp of lamb - 1 kg;
- onion - 500 g;
- grape vinegar -60 ml;
- fresh cilantro and parsley - a handful;
- tomatoes - 3 pcs .;
- sweet pepper - 1 piece;
- water - 700 ml.
Preparation
- Cut the flesh, chop the onion rings.
- Add vinegar, greens, meat and onions to the water.
- Marinate for 7 hours.
- String on the skewers, alternating with tomatoes, onions and peppers.
- Roast shish kebab Caucasian from mutton 15 minutes.
Shish kebab from mutton on yogurt
The recipe for lamb shish kebab is different with different marinades and cooking time. The easiest and most affordable way is to use kefir. The sour milk product will perfectly soften the meat, give the pulp a slight sourness and rid the dish of a specific smell. The process of pickling will take no more than 4 hours, which is quite justified.
Ingredients:
- lamb - 550 g;
- kefir - 500 ml;
- onion - 3 pieces;
- lemon juice - 60 ml.
Preparation
- Cut lamb and onions.
- Lay out layers, season with juice and leave for 40 minutes.
- Pour kefir and marinate for 3 hours.
- Delicious lamb shish kebab fry on the grill until red.
Shish kebab "seeds" of mutton
Shish kebab from mutton ribs is a popular dish, which has received the popular name of "seed", thanks to juicy and tasty pulp from which it is impossible to come off. "Seeds" are prepared simply: you need to peel the ribs from the tapes, cut it in portions and, frying on skewers, fry, then cut the flesh from the bone and, with paprika flavor, serve with sauce.
Ingredients:
- ribs - 900 g;
- zira - a pinch;
- paprika - 1 teaspoon;
- black ground pepper - pinch.
Preparation
- Cut the ribs and season with spices.
- Strain on the skewer and fry for 20 minutes.
- Remove from the skewer, cut the flesh.
Kebab skewers with kiwi - recipe
Marinade for kebab shish kebab is the best way to quickly prepare meat. To soften it, you need an acidic medium. Kiwi is an exotic fruit, the chemical composition of which contains natural acids, so it is perfectly suitable for marinade. In a marinade it is necessary to keep meat no more than an hour, so as not to turn it into a hard "sole".
Ingredients:
- pulp of lamb - 900 g;
- kiwi fruit - 2 pcs .;
- onion - 2 pieces;
- mineral water - 250 ml.
Preparation
- Cut meat and onions.
- Shred kiwi.
- Connect the products, pour in water, mix and set aside for an hour.
- String the meat on the skewers and fry the shish kebab from lamb to reddening.
Skewers of lamb in pomegranate juice
Marinating lamb for shish kebab is a great way to show imagination and try out original marinades. One of which - on pomegranate juice - is especially tasty and piquant. You should treat the process carefully, and marinate the product for no more than three hours, as the juice contains tannins that will make the meat "rubber".
Ingredients:
- lamb - 2 kg;
- onions - 1 kg;
- lemon juice - 50 ml;
- a clove of garlic - 6 pcs .;
- pomegranate juice - 100 ml;
- vegetable oil - 50 ml;
- coriander and black pepper - by pinch.
Preparation
- Cut lamb and onions. Razumnite. Season, add lemon juice and pomegranate, butter and garlic.
- Stir everything and set aside for 2 hours.
- String and fry the best lamb shish kebab for 20 minutes.
Skewers of lamb on bone
Shish kebab from mutton on the bone is very juicy and tender. Bone retains in the meat fat and juice, and keeps the pulp from drying out. Bone on bone is an excellent choice for this type of cooking. Such meat is perfectly marinated, quickly fried and easy to serve, so often cooked on picnics and trips to the country.
Ingredients:
- lamb chop - 1, 2 kg;
- vegetable oil - 40 ml;
- paprika - 10 g;
- coriander - 1/2 tsp;
- lemon juice - 60 ml;
- black ground pepper - 1/2 tsp.
Preparation
- Cut the cut into slices.
- Season, drizzle with juice and butter.
- Send in the cold for 2 hours.
- String on skewers and fry on coals until cooked.
Shish kebab from mutton on wine
Juicy shish kebab from lamb will be much tastier if marinated in red wine. After such soaking, the meat acquires an expressive shade, unusually juicy flesh and traditional Caucasian color. To make the meat tender and fragrant, you should hold it in the marinade for an hour, then fry in 15 minutes.
Ingredients:
- pulp of lamb - 1 kg;
- onion - 500 g;
- red dry wine - 250 ml;
- vegetable oil - 50 ml;
- black ground pepper - 1/2 tsp.
Preparation
- Cut the lamb's flesh, chop the onion rings.
- Lay out layers, season, pour in oil and wine. Marinate no more than an hour.
- Strain on skewers and fry for 15 minutes.
Shish kebab from mutton in the oven - recipe
Shish kebab from mutton in the oven - an appropriate replacement for the traditional method of cooking on charcoal. At home, you will not be able to achieve the favorite of all the aroma of haze, but properly selected marinade and a quality piece of meat with a moderate amount of fat, will ensure the dish is juicy and excellent taste.
Ingredients:
- pulp of lamb - 1 kg;
- onion - 500 g;
- lemon juice - 70 ml;
- Dried mint - 1 teaspoon;
- olive oil - 50 ml.
Preparation
- Chop onion, mix with lemon juice and butter.
- Put the lamb slices into the mixture, season and leave for 3 hours.
- String on skewers and send to the oven at 200 degrees for half an hour.