Lamb Kebab
by Editorial Staff
Numerous unnamed Internet posts about kebabs made of frozen beef, pork marinated in tomato juice, chicken doused with cheap beer, etc. etc. forced me to put important matters aside and publish this recipe. Make another good recipe online …
Ingredients
- Lamb – 1.4 kg
- Bulb onions – 1 pc.
- Garlic – 4 cloves
- Cilantro greens – 1 bunch
- Dried fennel seeds – 0.5 teaspoon
- Cumin powder (Indian cumin or Uzbek Zira) – 1.5 teaspoon.
- Red hot ground pepper – 2 tablespoons
- Wine vinegar (white or red) – 4 tablespoons
- Salt to taste
Directions
- Chop the onion into thin half-rings. Chop cilantro finely. Cut the meat into portions, about 2.5×2.5 cm.
In a large enamel or porcelain bowl (bowl), mix all the ingredients together, crush the garlic and sprinkle with salt. Mix thoroughly, making an effort, as if kneading a tough dough. Close the bowl tightly with a lid or plastic. Refrigerate for 12-18 hours.
- After marinating, string the lamb pieces onto the skewers, discarding the onions. Squeeze the juice and marinade, squeezing the strung meat in your fist. The pieces of meat should fit very tightly together. In no case should you leave gaps between them – the meat will dry out over the fire.
The only thing that can not worsen the recipe is pineapple cut into thin slices. - The briquette coal fire should be light up one hour before work. The coals should be completely burnt out, covered with light grey ash and give an even heat without a flame.
- It is advisable to lay the skewers one to one, leaving no space between them – the meat will be juicier. Turning the skewers around the axis, we ensure that all pieces of meat are baked equally from all sides. This process takes about 15 minutes – the lamb kebab remains juicy and pink inside.
Bon Appetit!
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