Lamb baked in the oven. Lamb shish kebab in the oven.

Lamb kebab is the most correct kebab, the real one, because traditionally this dish is prepared from lamb meat. In this article we will talk about how to cook skewers of lamb, about the features and subtleties of cooking this dish, which many people love.

Such a dish as barbecue has existed since time immemorial, even prehistoric. It is known that our very distant ancestors began to fry meat in this way since we learned how to make fire.

It is believed that the first to cook kebab in its general understanding began about a million years ago by representatives of the species homo erectus in South Africa in the Kalahari desert, or rather, in the Wonderwake Cave.

Hundreds of centuries have passed, and barbecue is still popular. Grilling meat on a spit was customary both in the ancient world and in the Middle Ages. So kebab can be called the most ancient dish existing today, and this will not be an exaggeration!

It is believed that kebab in the form in which we know it today came to us from Asia, and there the lamb was and remains the most popular meat at all times. That’s why they say that a real barbecue is a barbecue made by a man exclusively from lamb, and a woman’s barbecue made from female hands, for example, from pork, does not have the same “meat spirit” of a real barbecue, such a preparation completely kills the romance between meat and fire. And it is unlikely that among those who had the good fortune to try a good mutton kebab, there are those who want to argue with this, unless those who can’t stand the mutton spiritually, but there is an argument here too - then mutton kebab should be learned to cook correctly, then it doesn’t may not like it!

Cooking lamb skewers - stages

Cooking the right lamb skewers is the following three steps:

Meat selection;
Meat preparation - slicing and pickling;
Frying - cooking kebab.

Depending on how carefully and responsibly you approach each step, you will get a tasty and mouth-watering, or unsuccessful barbecue. And the latter usually delivers a storm of unpleasant emotions. So, if you undertook to cook barbecue, then everything should be done 100%, and we will tell you how.

Selection of meat for lamb shish kebab

Photo: shashlyk-ufa.ru How to choose lamb for barbecue? This is much simpler than it sounds if you know the nuances described below.

The most delicious and tender kebab with a minimum lamb-specific odor is obtained from the meat of dairy lamb (up to 2 months). Such a kebab can be made only at the end of winter and the beginning of spring, since lamb is born at the beginning of the year.

From the meat of a young lamb under the age of one year, excellent skewers are also obtained - based on the foregoing, you can cook it almost all year round - from late spring to December.

Lamb is called lamb and sheep meat from the age of 1 year, and it also makes an excellent kebab, if you can choose it. Good lamb will have about 15% fat and 85% meat (everything else indicates an not very healthy state of the animal - either it was overfed, including with chemical additives, or underfed). Keep in mind - the more fat, the more pronounced will be the specific taste and smell inherent in mutton, but you also cannot do without fat, you should choose something in between. In any case, the layer of fat should be thin, and its color should be white or milky, a yellowish tinge indicates the old age of the animal, and it is better to use such meat for minced meat, and not for barbecue. The color of good mutton is red, it should be uniform and natural, not dark burgundy, and not pink, namely red. If the meat is dark, this indicates the old age of the animal. The meat should be elastic, not slippery, not oozing blood, and, of course, its smell should be pleasant. If, having sniffed the meat, you caught something unpleasant, repulsive, then it is better not to take such mutton - any meat should smell slightly sweet, pleasant, and mutton is no exception.

As for the parts of the carcass, then for a lamb shish kebab you should choose a loin, tenderloin or pulp of the back leg, a shovel is not suitable for shish kebab. It is believed that the best kebab - from the spinal portion, meat from the back of the lamb around the spine.

For barbecue, you can buy meat and mutton fat in addition to it - kurdyuk, and cut it into rectangles about 1 cm thick, layered between pieces of meat, stringing on a skewer - this is if you have nothing against a specific aroma and taste. Such a barbecue is very popular with lamb lovers.

Try not to chase large legs - they usually belonged to old animals, and if the leg is almost lean - this is most likely a goat, and the kebab from it will not be tasty.

As for the "state" of meat, all the famous chefs and culinary experts adhere to the unanimous opinion that the barbecue is prepared exclusively from their chilled, but not from the frozen meat. And you can’t argue with this opinion either!

Preparation of meat for lamb shish kebab - slicing and pickling

Photo: beyondtheolive.com So, you have chosen the ideal meat for a delicious lamb shish kebab, then you need to properly prepare and marinate it. Let's see how to chop and marinate lamb for barbecue.

Having bought chilled meat, it must be washed, then pat dry with paper towels, remove films and tendons (if any). Cut the lamb for barbecue should be across the meat fibers into pieces about 5 cm long and 3-5 cm thick. The size and shape of the mutton pieces for barbecue can vary depending on the recipe, but the classic is almost square pieces 3-4 cm in length and width. The weight of the mutton pieces, which will be prepared on skewers, can be from 50 to 250 grams.

After slicing the meat, then it should be pickled. How to marinate lamb for barbecue? Everything is also very simple here: if you chose the meat of a young lamb, high-quality and tasty, then no frills are needed - a pinch of spices, salt, pepper and onions will be enough. Zira (cumin), coriander, rosemary, barberry, dry mint are best suited for spices lamb - all these spices, on the one hand, neutralize a specific smell, on the other hand, harmoniously complement, ennoble and make it very pleasant and interesting.

You can spice up lamb with garlic, hot ground red pepper, paprika.

The meat of dairy and young lamb, in fact, does not pickle. More precisely, they marinate, but only in the so-called dry marinade without liquid - only onions and spices. Mineral, sour cream, wine and, especially, mayonnaise is better not to use for such meat - spices will do the job.

With any method of pickling, it is better to choose enameled dishes for this stage.

Lamb from the age of 1 year needs to be softened with a marinade, using not only spices, but also liquid: pomegranate, lemon or other juices, olive oil, red wine, mineral water. To sustain the meat in the marinade you need from 1 to 12 hours.

How to fry lamb shish kebab

Photo: cooooking.ru Having prepared and marinated the meat, it must be strung on skewers and proceed to cooking over the coals.

For the preparation of lamb shish kebabs, coals from birch, linden or cherry wood are best suited.

Lamb shish kebab is fried in the same way as everyone else: put meat on skewers on the grill only when the coals are well warmed up, give uniform heat, periodically skewers need to be turned, allowing the meat to be evenly fried from all sides. Improves the process of frying mutton fat tail, which will melt and drip on the coals in the process, thereby increasing their heat.

How long it is to fry lamb shish kebab depends on the size of the pieces of meat. For medium sized 3-4cm pieces, it takes 12-15min to reach full readiness.

Having studied all the intricacies of the process, you can safely proceed to frying lamb shish kebab, but to make it even easier for you, we have put together some successful and simple recipes.

Young lamb kebab recipe

Photo: hawaaweb.com

2 kg lamb pulp young

1 kg onion

100 ml pomegranate juice

2 tbsp vegetable oil

1 lemon

1 head garlic

spices (zira, thyme, coriander, basil, black peppercorns)

salt

How to cook skewers of young lamb. Rinse the meat, dry it, remove the films, veins and excess fat, putting the cut off fat to the side.

Cut the meat into slices about 2-3cm and put in an enameled dish.

Peel the onion, cut it into thin half rings, add salt, slightly mash the onion with your hands - it should give juice, then add the onion to the meat and mix with your hands.

Crush black peppercorns, take 1 tsp. coriander, red bell pepper, dried basil and thyme, 1/2 tsp. thyme. Send all the spices to meat with onions, the question of additional salting of meat (onions have already been added salted) is left to your discretion.

Add 3 finely chopped cloves of garlic to the meat, pour 2 tbsp. vegetable oil, juice ½ lemon, pomegranate juice and mix everything thoroughly.

Leave the skewers marinated in a cool place for 2-4 hours (longer if the lamb is not young), preferably putting a press on the meat (you can cover the meat with a plate and put a jar filled with water on it).

String pickled meat on skewers, alternating with small pieces of cut fat at the beginning.

Fry lamb skewers over well-heated coals, turning occasionally (not often!), Until ready for about 12-15 minutes.

Serve the lamb skewers to the table immediately, bon appetit!

Lamb shish kebab recipe in mineral marinade

Photo: live4fun.ru Ingredients:

5kg lamb pulp from the back leg
2 lemons, tomatoes and onions
1 bottle of mineral water
½ loaves of rye bread
pepper, salt

Cooking method:

How to cook lamb skewers in a mineral marinade. Cut the meat into slices of 3-5 cm, chop the onion rings, and the tomatoes into strips, add to the meat. Cut rye bread into a small cube, like on crackers, pour lemon juice and pour mineral water, mix. In the resulting slurry, put the meat with onions and tomatoes, add pepper and salt, mix by hand and leave the skewer to marinate at room temperature overnight. String meat on skewers, alternating with onion rings, fry in the usual way over hot coals on the grill until cooked. Serve lamb shish kebab in the heat of the day, bon appetit!

And finally, if you want lamb kebab, but there is no possibility to go to nature, then you can cook it at home in the oven. Lamb shish kebab is obtained at home without a bonfire and grill, perhaps the most successful, thanks to the bright taste and aroma of this meat.

Oven lamb kebab recipe

Photo: spoonforkbacon.com Ingredients:

1kg lamb
350g fat tail fat
2 onion
1 lemon
1 pinch of red pepper, zira, ground coriander and turmeric
salt

How to cook lamb skewers in the oven at home. Cut the meat into pieces for barbecue 3-4 cm, and fat tail fat into smaller pieces, combine the bacon and meat, add the onion (onion gruel), grated on a fine grater, lemon juice, spices, mix everything by hand and leave at room temperature for 1.5-2 hours temperature. String pickled lamb on skewers or bamboo sticks (it is better to soak them in water beforehand), put on a wire rack of an oven already heated to 250 degrees, place a baking sheet covered with foil under the wire rack, on which several pieces of bacon should be put. Bake kebab until cooked, making sure that it is evenly fried on all sides, it is better to turn it over 1-2 times. Serve lamb skewers immediately after cooking, bon appetit!

The subtleties and features of the preparation of lamb shish kebab described in the article will help to prepare a really tasty real shish kebab. Well, a video in which the guru of casually-barbecue dishes Stalik Khankishiev will show and describe all the nuances of preparing this magnificent dish, success will help you get acquainted with the process more clearly!

Video recipe for cooking lamb skewers

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We all love to taste the kebab. This is one of the favorite dishes of all men and most women. Of course, there are times that weather or time does not allow you to go out into the countryside to cook barbecue at the stake. An excellent alternative is home cooking using a conventional oven. Perhaps someone will miss the smell of the fire, but the meat will be excellent. You may ask: "How to make lamb skewers at home?". Now we will tell you everything in order.

Essential Ingredients:

-600 gr. lamb.

-4 things. onions.

-50-80 ml. dry white wine.

-Specialties and ambassador to taste.

Oven barbecue marinade

-70 ml. oil (must be olive).

-2 tsp mustard.

-1 tsp Sahara.

-0.5 tsp salt.

-2 tsp vinegar (wine).

The method of preparation of lamb skewers in the oven

To begin with, it’s worth preparing everything you need to complete this process, namely skewers (with a loop corresponding to the size of the oven) or long bamboo skewers (the main thing is to grease them with butter before stringing the meat).

So, let's start cooking lamb skewers in the oven.

Firstly, it is necessary to soak part of the lamb for barbecue in a solution of water with salt. Thanks to this, all unnecessary blood will come out of the mutton, and the meat will also be salted out. Then, towel-dry our lamb and cut into measured pieces (as for barbecue). Stacked in a dry bowl, sprinkle the meat generously with spices and salt. Mix well.

The next step is to cut the onion into rings, about 1 cm thick. It is better to use onions of small diameter. Then mix all the ingredients together. Lamb shish kebab so that the meat is soft, it is additionally necessary to sprinkle with wine. Next, you need to put the bowl in the cold for 2 hours.

At this time, you need to cook the marinade. To do this, mix with a whisk: mustard, olive oil, salt and sugar. After that, add vinegar and mix again until thick. When 2 hours have passed, we smear the meat with onion with marinade and set aside for 4-6 hours. Here's some not an easy way to pickle lamb skewers.

Then you need to string the meat with onions on the skewer. Each serving should be wrapped with foil. Place in the oven in an upright position on the wire rack (install a baking tray with water underneath). The oven should be preheated to 200 ° C, then the cooking time will take 30 minutes.

Soft lamb skewers are cooked, you can start eating. It is advisable to eat hot. Serve chopped seasonal vegetables.

Bon Appetit!

February 20, 2016 3636

Shish kebab made from lamb meat is traditionally considered the most correct and real.

Let's find out how to cook it deliciously and by all the rules. Indeed, in the process of preparing this beloved dish, everyone has its own characteristics and subtleties.

Our distant ancestors began to cook barbecue from prehistoric times, as soon as they learned to make fire. Since then, this dish, of course, improved, but without exaggeration, we can say that this is the oldest food.

If you familiarize yourself with the basic nuances of choosing meat for barbecue, below, then to buy the right piece of lamb for you is not difficult.

A very tender kebab with almost no specific lamb smell is obtained from the meat of a young animal up to two months of age. Such a barbecue can be prepared only from February to April, as animals are born at the very beginning of the year.

But all year round for barbecue you can use the meat of an adult sheep. Good meat should not contain more than 15% fat.

The more fat, the specific taste and smell of lamb will be stronger. It is also impossible to completely abandon fat, choose the middle option.

Fat should be milky or white, a yellowish tinge indicates the age of the animal.

Good lamb has a uniform and natural red color (not burgundy and pink), and also elasticity.

The dark shade says that the ram was old. The meat must not slip; blood must not ooze out of it.

Do not take mutton with a vague or repulsive odor. Good meat smells nice, with a sweet touch.

An excellent kebab will come from the spinal part, a loin, a hind leg, a tenderloin, but not a shoulder blade are also good.

For lovers of aromatic specific lamb, take kurdyuk in addition. String it between meat slices into thin slices on a skewer. Connoisseurs of lamb will thank you for such a gesture.

For lamb skewers, as a rule, meat is used chilled, but not frozen.

Classic recipe: follow all cooking rules

Classic barbecue everyone tried. And most people appreciate this dish.

So, for this recipe for lamb shish kebab you will need:

A kilogram of lamb;
Five medium onion heads;
A glass of dry wine;
Vegetable oil;
Salt;
Pepper.

Now consider in more detail the classic recipe with a photo.

After cutting the film and tendons from the lamb, we cut it into pieces the size of a walnut. Next, salt and pepper the meat to taste.

Onion sliced \u200b\u200bin rings, mix with the meat.

There we add a little vegetable oil and pre-cooked wine.

The lamb meat will be pickled after 15 minutes. And when using lamb, this time is significantly increased.

Ideally, use marinade glass or ceramic dishes. The main thing is that there is no oxidation, as when using metal utensils. You can easily get poisoning.

Pickled meat, put on skewers, sent to the fire.

All frying takes about 15 minutes.

In the process, turn the meat over and sprinkle it with wine. Make sure that it does not burn.

The dish is served on the table with plenty of greens. You can pick it up to your taste.

Ready to learn all the secrets of making an incredibly tasty mutton kebab? If yes, watch the video:

Unusually delicious Caucasian lamb shish kebab

Who, if not the mountainous Caucasian people, is best able to cook juicy, fragrant, delicious kebabs. Be sure to try this dish.

For such a recipe for a flavorful barbecue you will need:

A kilogram of lamb pulp;
A pound of onions;
Ground black pepper;
Salt;
Grape vinegar;
Fresh green parsley;
Fresh green cilantro;
Cold clear water.

After peeling the onion from the peel, rinse it well in running water. Grind the ingredient into thin rings.

We wash the meat well with warm water. Cut into small pieces (the smaller the pieces, the faster it will be pickled and juicier). But the main thing is not to grind in this matter.

Prepare the marinade separately. To do this, mix clean cold water and a few tablespoons of grape vinegar.

Put meat in a deep bowl of non-oxidizing material. On top of it are the onion rings. Fill it all with marinade and tightly cover the bowl with a lid.

Now for 4-7 hours it is all infused in the refrigerator.

Instead of a refrigerator, meat can be infused in any cool place without direct sunlight.

We fry the barbecue in a Caucasian way for 20-25 minutes, while turning the skewers every couple of minutes. From time to time, sprinkle the roasting meat with the rest of the marinade so that it does not burn.

We serve the hot dish to the table, decorating it with cilantro and parsley. Vinegar in the marinade can be replaced with lemon juice, any spices can be added to taste.

An unconventional way of cooking is in the oven.

This method of cooking will be convenient for residents of multi-storey buildings, because they do not always have the opportunity to go to nature or to the country.

It is possible to enjoy your favorite yummy at home. Yes, and the taste of this dish is quite attractive, although it differs from the more traditional cooking of meat on charcoal.

For lamb shish kebab in the oven you will need:

Cut the meat into pieces of 3-4 cm, and fat tail fat with even smaller pieces. We mix it all together.

Three onions on a fine grater. Add gruel of onion, a pinch of all the above spices, lemon juice, add to the total mass and mix thoroughly. Leave for 2-3 hours at room temperature.

We put pickled meat on bamboo sticks. By the way, sticks should first be soaked in water.

In the oven heated to 250-300 degrees, put the sticks. Under the grate you need to put a baking sheet covered with foil. Place a couple of pieces of bacon on the foil.

In the process, we turn the kebab sticks several times, making sure that everything is cooked evenly. Immediately after cooking, serve yummy on the table.

Given all the subtleties described in cooking, your kebab will really be really delicious.

We are experimenting with marinade

There are a lot of marinades. To do this, use kiwi juice, and pineapple, and even pomegranate juice.

Another marinade is kefir-onion and coffee-onion. All possible options are not counted.

But let's take a look at a couple of especially delicious species.

Marinate in tomato juice with bread

To prepare this recipe for lamb shish kebab marinade you will need:

A kilogram of meat;
Liter of tomato juice;
A pound of onion;
A small loaf of gray bread;
Spices to taste;
Salt;
Fresh tomatoes.

After cutting the meat into small pieces, add chopped onion into the rings. Salt and put the spices you like in moderation. Mix everything well, leave for five minutes.

Next, tear a loaf of bread in small pieces and place in the total mass. Pour all the tomato juice on top.

We mix everything thoroughly and send it to a cool place for 7-10 hours.

After this time you can start frying. It will take 20 to 30 minutes.

Do not forget to turn over so that the meat does not burn. You can spray with a weak solution of vinegar.

Immediately after cooking, serve with chopped fresh onion rings and tomatoes.

Yogurt - Add Charm!

Unusual yogurt marinade. The meat is very tender and interesting in taste, it is worth everyone to try this kind of marinade.

You will need:

1.5 kg of lamb;
350 ml of natural yogurt;
5-6 bulbs;
A bunch of mint;
1 tbsp. a spoon of basil;
Salt;
Pepper.

In a bowl with chopped lamb, add coarsely chopped onion rings. Coarse chopped mint there.

Pepper, salt, add basil. Hands to knead the mass. Pour yogurt, while continuing to interfere.

Insist a few hours or even a day. Now the kebab is ready for frying. Bon Appetit!

Having a picnic, one kebab will not be enough for a large company. While the meat is being fried, snacks prepared in advance at home will go off with a bang. Have a great rest!

Chebureks to such gatherings in nature will not be superfluous. You can familiarize yourself with different ways of making delicious pastry for crispy pasties. Choose the best!

Popular recipes for making manti with a photo you will find They can be sculpted together with the whole family!

Do not cut the meat too small or large, in the first case it can turn into coal, and in the second it simply remains raw inside. It is a normal size for cutting - with a matchbox;
If garlic is added to the marinade, be sure to chop it. No need to use the garlic press, it will give unnecessary bitterness to the meat;
If you need a quick marinade, then use kiwi. In this mixture, meat can be kept for a maximum of 1.5-2 hours. Even after half an hour it is already suitable for frying.

Choose a recipe for mutton barbecue to your taste and enjoy this delicious and wonderful dish!

And now we offer to watch a video in which they will tell and show all the subtleties of pickling sheep meat:

A simple recipe for lamb skewers in the oven step by step with a photo.
When the autumn inclement weather comes, you will not go out into nature. But sometimes I want a kebab. And then the oven will come to the rescue. With the "haze" of course will not work, but it will be very tasty.
Barbecue in the oven will be prepared from lamb. To do this, cut the meat and a piece of bacon into small pieces. Marinate them in a mixture of grated onions, lemon juice and spices for one and a half hours. Then string the meat and lard on bamboo sticks and put on a wire rack in a preheated oven to 250 degrees. Place a foil-covered baking sheet with several pieces of bacon under the wire rack. Bake until cooked, while turning over once, when the meat begins to brown. Serve with fresh herbs and barbecue sauce. Bon Appetit!
Servings Per Container: 4

National cuisine: home kitchen
Type of dish: Hot dishes, Barbecue
The complexity of the recipe: Simple recipe

Preparation time: 7 minutes
Time for preparing: 2 h
Servings Per Container: 4 servings
Calorie Count: 153 kilocalories
Occasion: For dinner

4 Serving Ingredients
Fat tail or pork fat - 350 grams
Lamb - 1 kg
Onion - 2 Pieces
Lemon - 1 Piece
Red pepper - 1 pinch
Zira - 1 Pinch
Ground Coriander - 1 Pinch
Salt - To taste
Turmeric - 1 Pinch

Step by step
Remove all tendons and films from the meat.
Cut lamb and lard into small pieces.
Put the meat and lard in a bowl, rub two onions on top.
Next, add spices to the meat - salt, red pepper, zira, ground coriander, turmeric, juice of one lemon. Mix well and leave to marinate for an hour and a half.
String pieces of meat on bamboo sticks, alternating them with pieces of bacon.
Cover the baking sheet with foil, put a few pieces of bacon on it. Set it in the oven.
From above, install the grate, on which lay the meat sticks. The oven by this moment should already be preheated to 250 degrees. After a few minutes, when the meat begins to brown, turn it over with the other side and bake until cooked. When the lard on the foil begins to smoke, immediately remove the pan from the oven. At this point, the meat should also be ready.