Shish kebab with lemon

Lemon is a wonderful fruit that we practically do not use on our own, however its inclusion in some dishes gives them special refinement due to the specific taste, aroma and effect of natural fruit acids on the main product. In addition, the lemon contains many useful substances that have medicinal properties.

Lemon is very harmoniously combined with products such as fish and meat. If fish are almost always served fresh lemons, cut into slices, then the meat is usually marinated with lemon juice.

We share the recipe for shish kebab from mutton or pork with lemon.

In the bazaar we choose young chilled meat, it should not be too lean. We cut the meat in portions and place them in a container with a marinade (the above calculation for 2 kg of meat).

Marinade for shish kebab with lemon

Ingredients:

• lemon - 2 -3 pieces;
• garlic - 2-5 cloves;
• pepper red hot (not ground) - to taste;
• pepper peas fragrant - 5-8 peas;
• clove - 2-3 blossoms;
• seeds of coriander (cilantro).

Some include onions such marinade, but this approach is not liked by everyone, because onions give the meat a specific note of taste.

Preparation

You can squeeze fresh lemon out of lemons, and you can cut them into thin slices. Garlic finely chopped with a knife, and not crushed in a mortar and do not push through a manual press. Use the knife to grind the red hot pepper. Peas pepper and buds of the nail we crush, but we will not crush.

You can also add a fragrant fresh herbs (parsley, rosemary, thyme, oregano) to the marinade. This greenery is crushed, we add not too much, not to interrupt the effect created by the lemon. In this marinade, meat is best kept for more than 8 hours.

You can prepare marinade for shish kebab on mineral water with lemon. Mix the lemon juice and mineral carbonated (and preferably slightly water) water in a ratio of 1: 2 or 1: 3. The rest of the ingredients are the same (see above). In this marinade, you can keep meat for more than 8 hours without fearing the possibility of its excessive fermentation, under the influence of fruit acids.

Regardless of whether a lemon or marinade was composed in the marinade for shish kebab without this ingredient, you can cook shish kebab, stringing pieces of meat on the skewer, through one, alternating with round slices of lemon. This shish kebab (I hope you remember that it is traditionally served on skewers) will look very impressive on the table. In addition, there are two more pluses. If a shish kebab from enough fatty meat, it will be more pleasant to eat with a lemon. Also, the lemon will come in handy if you give strong drinks to a shish kebab (vodka, chacha, rakiyu, brandy and the like).

In addition, to the shish kebab you can simply serve lobes of lemon.