Lamb Kebab Marinade Recipes (kefir, Vinegar, Kiwi, Yogurt, Etc.) With Video

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

How to marinate lamb skewers to keep it soft and juicy

Spring is beginning, and soon sunny fine days will invite us to spend more time in the fresh air, in a cheerful company. And what, in this case, could be better than a ruddy fragrant barbecue? We will tell you some great lamb kebab marinade recipes to make it juicy and tasty.

Content

• 1 Secrets of a vinegar-based marinade
• 2 Lamb kebab in kefir
• 3 Kefir and yogurt for a savory and spicy marinade
• 4 Soy sauce and wine are great options for meat
• 5 Fruit at your service: lamb in kiwi and orange
• 6 Shashlik with mineral water and mayonnaise are the most common options
• 7 Spices, herbs and herbs that go well with barbecue
• 8 Video on cooking barbecue marinade

Secrets of the vinegar-based marinade

As you know, lamb is a special meat, quite difficult to process. She can be harsh, sinewy, and many consider her scent specific. Therefore, it is customary to keep lamb in a marinade based on acid-containing products in order to get rid of unpleasant features.

The main secret of marinating lamb is the high acidity of the marinade. Therefore, vinegar is considered the simplest, and at the same time common product. Acetic acid softens tough meat, makes it tender. During the preparation of the marinade, it is very important to maintain the proportions indicated in the recipe, otherwise the meat may turn out sour.

Meat in vinegar marinade

For half a kilogram of lamb, you need the following products:

• medium-sized bulbs - 2 pcs;
• lemon - 1 pc;
• vinegar - 1-2 tablespoons;
• vegetable oil - 1 tablespoon;
• pepper, salt, bay leaf to taste.

This marinade is very easy to make:

1. Take a deep bowl, put the chopped meat in it, add the onion, chopped into rings.
2. Fill with lemon juice, oil and vinegar.
3. Stir well, sprinkle with salt and pepper, add bay leaf and leave to marinate.

If you leave the lamb in the vinegar marinade to infuse at room temperature, then the meat will be ready in just 2-3 hours. But it is better to prepare in advance, and keep the piece in the refrigerator for about 6 hours, so the meat is soaked more evenly. Remember to stir the lamb with the marinade every hour.

Lamb shashlik in kefir

A kefir marinade will help make the meat tender and spicy. This is great if vinegar doesn't seem to be the best option for you. For example, for children, barbecue in such a marinade is the most suitable recipe.

We offer you 3 options for kefir marinade recipes.

For the first recipe you will need:

• lamb - 3 kg;
• kefir - 3 glasses;
• medium-sized bulbs - 3 pieces;
• basil, dill, parsley, mint - to taste.

1. Peel the onion and cut it into half rings.
2. Finely chop the dill and parsley, and tear the mint and basil with your hands.
3. Put everything in a deep bowl, mix evenly and pour in kefir.
4. Pour this marinade over the meat and leave for about 3-4 hours.

Lamb marinated on kefir

In order to prepare the marinade according to the second recipe, take:

• lamb - 3-4 kg;
• kefir - 1 liter;
• vegetable oil - 3 tablespoons;
• onions - 4 pcs;
• salt, black pepper - to taste.

1. Put the peeled and cut onion rings into a bowl, add pepper and salt there.
2. Stir thoroughly to let the onion juice, and then pour in the butter and kefir.
3. Stir again and pour the marinade over the meat.

The third type of marinade:

• lamb 3 kg;
• kefir - 1 liter;
• onions - 500 grams;
• seasoning hops-suneli - 1 tablespoon;
• salt and black pepper to taste.

1. Pour onion, salt, pepper and seasoning cut into half rings with kefir and mix thoroughly.
2. In such a marinade, you need to keep the meat for about 3-4 hours.

Kefir and yogurt for a savory and spicy marinade

The peculiarity of the previous recipes with kefir is that salt can be added not to the marinade, but right before you string the meat on the skewer. And the following recipe will help you prepare a savory spicy kebab. Take these products:

• lamb - 1.5 kg (try to take soft, young meat);
• kefir - 500 ml (fat content 3.2%);
• onions - 5-7 pieces;
• powdered sugar - 1.5 teaspoon;
• salt, pepper - to taste.

Chill the lamb, cut, rinse and place in a bowl. Start preparing the marinade.

1. Finely chop half of the onion. If possible, then it is better to grate on a coarse grater. Add the onion to the meat, pepper and salt.
2. Pour kefir into a bowl with lamb. The meat should soak well, but not drown. Sprinkle with powdered sugar, mix well again.
3. Chop the remaining onions into rings and place on top of the meat. Cover the dishes with a lid and refrigerate for 10 hours.

The next marinade is made from yogurt. The pungency, so important for meat, will be given by seasonings. You will need:

• lamb - 1 kg;
• yogurt - 0.5 l;
• marjoram - 3 pcs;
• paprika - 1 tablespoon;
• onions - 2 pcs;
• 1 chili pepper;
• 7 cloves of garlic;
• rosemary - 3 pcs.

Meat in yoghurt marinade

1. Cut the meat into cubes with sides of at least 3 cm - the most optimal size.
2. Finely chop the onion, garlic, rosemary, marjoram and chili (you can use ground pepper).
3. Mix thoroughly with the meat, pouring everything with yogurt. It is enough for such a marinade to brew for about 3 hours at room temperature.

Soy sauce and wine are great options for meat

Thanks to its optimal acid content, soy sauce is excellent for marinating meat, especially lamb. This absolutely natural product is obtained by fermenting soybeans, and the monosodium glutamate contained in it will relieve mutton of its specific smell. There is no need to add salt to such a marinade, it is enough in the sauce itself.

For 1 kilogram of meat, you will need the following products:

• 100 ml soy sauce;
• 2 cloves of garlic;
• juice of half a lemon;
• sugar - 0.5 tsp;
• spices to taste: basil, pepper, tarragon (tarragon) and others.

1. Chop or grate the garlic finely and combine with the sauce, lemon juice and spices until smooth.
2. Pour the sliced meat with the resulting marinade so that it is evenly covered. Leave it on for 3-4 hours.

Wine contains a large amount of various natural acids - malic, succinic, acetic, lactic and citric, in proportions necessary for the body. Therefore, wine from time immemorial has been used for marinating meat, especially lamb. Dry red wine is considered the most suitable because it gives the meat a tart flavor.

Wine is very popular as a marinade for meat

For one and a half kilograms of lamb, you will need:

• 1 glass of red wine;
• 4-6 medium onions;
• spices and salt to taste.

1. Chop the meat, put in a bowl, sprinkle with salt and spices and leave to infuse for half an hour.
2. Chop the onion into rings and add to the meat.
3. Pour in the wine so that it does not cover the top of the meat. Otherwise, it is better to drain a small part. Do not mix the onion with the meat, let it remain on top.
4. Cover the dish with a lid and refrigerate. By morning, the barbecue will be completely marinated. Leaving it at room temperature will shorten the marinating time to 4 hours.

Fruit at your service: lamb in kiwi and orange

Kiwi, due to its natural acid content, is also perfect for marinating meat. Moreover, this fruit will come in handy if your lamb is old and tough: kiwi will make the meat very soft, as if from a young lamb.

Chop the lamb, stir with salt and spices to taste. Grind 2-3 onions in a blender or meat grinder along with peeled and chopped lemon. Stir this mixture with meat and leave in the refrigerator overnight.

Try marinating kebabs in kiwi

The main ingredient, kiwi, must be added to the marinade no later than 2 hours before the barbecue is fried. Therefore, when the meat is infused, chop the kiwi pulp with a blender, meat grinder or grater, and mix this puree with the pickled lamb. The kebab will be ready for frying just in time for the coals of the fire reach the desired condition.

The orange marinade will not only make the meat juicy and tender, but also give it an unusual flavor. Such a shish kebab is a little different from the usual, but it will surely win your love.

Take these products:

• 1 kg of lamb;
• 1 liter of orange juice;
• 2/3 cup orange liqueur
• 1 green chili pod
• 100 g coriander seeds;
• 6 oranges;
• Fresh cilantro for garnish.

For this kebab, take a young lean lamb. Cooking takes time and patience.

Kebab in orange marinade

1. Place the chopped meat in a deep bowl. Rub it with chopped coriander. Top with liqueur and orange juice.
2. Grind chili peppers, add to meat. Send peeled and cut oranges there. Cover the dishes with a lid and leave in the refrigerator for a day. Stir every 3 hours.
3. Remove the lamb from the marinade over time. String the meat on skewers in turn with orange slices. Place them on the grill or roasting coals.
4. While the kebabs are cooking, prepare the sauce from the marinade. Place the saucepan on the fire and simmer until the liquid is sticky but not thick. Pour the prepared kebab with this sauce and garnish with fresh cilantro.

Shashlik with mineral water and mayonnaise are the most common options

Mineral water is a very popular base for marinades. It is not only inexpensive, but also quite simple to prepare. All you need for such a kebab is:

• 3 kg of lamb (preferably meat from a ham);
• 500 ml of sparkling mineral water;
• 2 medium lemons;
• 2 large tomatoes;
• 2 medium onions;
• 300 g rye bread;
• pepper, salt, spices - your choice to taste.

1. Rinse the lamb thoroughly and cut the meat into small pieces. Be sure to cut across the fibers.
2. Transfer the meat to a deep bowl, sprinkle with chopped onion in half rings, crush a little. Put the tomatoes cut into circles there. Leave it on for a while.
3. Take another bowl, put rye bread cut into small pieces into it.
4. Cut the lemons into 2 pieces and squeeze their juice onto slices of bread.
5. Fill with sparkling mineral water. Stir and add to the meat bowl.
6. Season with salt, pepper and spices.
7. Stir and leave in the refrigerator to marinate for 6 hours. This marinade will soften the meat to the desired consistency without disturbing its structure.

Mayonnaise, like mineral water, is very popular as a base for marinades. You will need:

• 2 kg of lamb;
• 6 onions;
• 200 g mayonnaise;
• 200 g of mustard;
• pepper, salt to taste.

A mixture of mayonnaise and mustard is a great option for marinade

1. Put the chopped meat in a bowl, salt and pepper and add finely chopped onion. Remember to put out the juice.
2. Mix mustard with mayonnaise, pour into a bowl with meat, remember again.
3. Cover and leave for 6 hours.

Spices, herbs and herbs that go well with kebabs

Video about making barbecue marinade

As you can see, there are many options for preparing the marinade, and among them there are quite unusual ones. Surely you have your own original recipes. Share them with us in the comments. Bon appetit and warm spring days!