Recipes of shish kebabs are a huge variety and special popularity was won by recipes for cooking shish kebab from mutton. Shish kebab from mutton is very tasty, and at the same time, unusual, because in our country shish kebabs from chicken and pork are more popular. But now it's not about them. In this material, we will talk about how to cook shish kebab from mutton.
In preparation it is important to take into account only 2 nuances. The first is a fresh, moderately fatty meat. The second is the choice of how to pickle a lamb shish kebab. Our conversation will be about a variety of ways to marinovki meat.
Shish kebab from mutton in Uzbek style
Ingredients:
- 0.5 kg of mutton;
- 0.15 kg of fatty fat;
- 2-3 tablespoons of flour;
- 1 bunch of fresh parsley;
- 3 heads of onions;
- 5 g of anise;
- 5 g of red ground pepper;
- of table vinegar (3%).
Preparation:
The flesh of mutton must be cut into pieces, a bit larger than a matchbox. Cut the onions into rings.
We prepare marinade. Mix the chopped onions, anise, red pepper and vinegar. Soak the flesh in the prepared marinade for 3 hours (you can more, less - you can not). Then string the pulp on the skewer in the following sequence: 1 piece of pulp - 1 piece of fatty fat - 2 pieces of pulp - 1 piece of fatty fat - 1 piece of pulp. Top with flour and fry on the grill until ready. Then the ready shish kebab should be sprinkled with parsley.
Shashlik recipe for lamb in Armenian style
Ingredients:
- 1 kg of mutton lamb;
- 2-3 heads of onions;
- 1 lemon;
- salt;
- pepper;
- mutton fat.
Preparation:
We cut lamb chops into pieces, a bit larger than a matchbox. Salt and pepper the meat. With the lemon, take the zest. Then cut it into 2 parts and squeeze out the juice. And add the juice and the zest to the meat. There we cut the onion rings and put the shish kebab marinated for 8 hours. After 8 hours, meat can be strung on skewers and fry over hot coals. In the process of frying shish kebab grease with mutton fat. They eat shish kebab in Armenian straight from the skewer.
Shish kebab from mutton marinated in wine and yoghurt
Ingredients:
- 2 kg of mutton;
- 1 cup of yogurt;
- 1 glass of white dry wine;
- 4 heads of onions;
- dried basil;
- a bunch of fresh mint;
- salt and pepper to taste.
Preparation:
Cut the flesh into pieces, it is desirable that each piece has a small fatty layer. Onions are traditionally cut into half rings, and fresh mint finely tears. Add the onions and mint to the chopped meat, and on top of the pritrushivayut dry basil, pepper and salt. Then add 1 glass of white dry wine and yogurt (you can not use yogurt with additives, for example, with strawberries, etc.). Stir the meat again and put it in the fridge to marinate. Marinade shish kebab should be at least 6 hours. After which he is ready to fry on coals.
A lamb shish kebab recipe
Ingredients:
- 1 kg of mutton lamb with bone;
- 50 ml of vegetable oil;
- 1 teaspoon coriander without a slide;
- on several branches of fresh mint, tarragon and basil;
- 1 lemon;
- salt;
- pepper is red and black.
Preparation:
She cuts lamb chops into chunks with bone. Fresh fresh herbs to grind and mix with vegetable oil. In the same mixture add the juice of one lemon, salt and pepper. Each piece is smeared with the resulting sauce from two sides, put in a bowl and left in a cool place. Marinate lamb needs for 2-3 hours, after which it is threaded on a skewer and fry on the grill.