Meat dishes

Lamb kebab

Lamb kebab – the tastiest, juiciest and most traditional, we can say that it is a classic in the world of barbecue. But mutton meat is so picky and capricious in cooking, that’s why today’s cooking recipe is for you lamb kebab in aromatic sauce.

Lamb shish kebab – ingredients

  • For the base:
  • Lamb without bones (back part) – 1,5 kg.
  • Pork fat – 300 g.
  • For the marinade:
  • Onion – 4 pc.
  • Parsley, coriander (cilantro) – 1 bunch each.
  • Cognac – 50 ml.
  • Wine vinegar – 1 tbsp.
  • Oil – 3 tbsp.
  • Salt – 1 tbsp.
  • Ground pepper – 1 tsp.
  • For submission:
  • Fresh greens.
  • Onion – 1 pc.
  • Pita – 2 pc.

Lamb kebab recipe

Let’s start cooking lamb kebab from cutting meat. Cut the meat into medium pieces, the chicken fat into smaller pieces and put everything in a bowl.

And now we will prepare the marinade for lamb kebab. Peel the onion and cut it into arbitrary pieces, put it in a blender bowl, add greens, cognac, vinegar and oil, grind it all until smooth and pour the meat for lamb kebab. Add salt and pepper, mix and put the meat to marinate in the refrigerator for 3-5 hours.

We will fry lamb kebab traditionally – on coal. String the meat on skewers and fry lamb kebab on coals until ready, about 20-25 minutes – if you pierce the meat, the juice from it should be transparent. Done!

Serve lamb kebab with greens, chopped onions and pita bread.

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