One way or another, the summer season is associated with nature and a picnic. And what a picnic without barbecue cooked on coals on a cool evening? The basis of soft and juicy meat is marinade, especially for lamb skewers. Preparing the right marinade is not difficult, the main thing is to adhere to the recipe and the aging time of the meat.
Pick your recipe
You will need
-
- Vinegar based marinade:
- 500 gr of meat (lamb)
- 2 onions
- 1 lemon
- 1 tablespoon of vinegar
- 1 tablespoon of oil (vegetable)
- fresh herbs (dill
- parsley)
- spices to taste
- Onion marinade:
- 1 kg of lamb
- 3 onions
- 1 tomato
- fresh greens
- ½ lemon
- 20 g dried barberry
- 1 tablespoon of soy sauce
- spices to taste
- Kefir marinade:
- 500 gr lamb
- 1 onion
- 500 ml of kefir
- 1 tablespoon of vegetable oil
- spices to taste
Instruction manual
1
Vinegar based marinade. Wash the lamb under running water and pat dry. Cut it into portioned pieces and put in enameled dishes. Add finely chopped onions, herbs, lemon juice, vinegar, and oil. Salt, pepper and put in the refrigerator for 4-5 hours.
2
Onion marinade. Wash and dry the lamb meat. Cut into portions and lay in an enameled dish (glass can be). Add finely chopped onions (you can grind in a blender), tomato pulp, chopped herbs, lemon juice, dried barberry, soy sauce and season with spices. It is necessary to withstand meat for 5-6 hours in a cool place.
3
Kefir marinade. Wash the lamb and dry it with paper towels. Cut into portions and lay in an enamel dish. Add finely chopped onions, kefir and vegetable oil. Season with spices and let the meat brew for 5-6 hours, in a cool place.
Useful advice
Cooked meat is served with plenty of fresh herbs, garnished with vegetables.
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