Lamb Kebab
by Editorial Staff
In this recipe, I will show you how to make a delicious and juicy lamb loin shashlik on the bone. In the recipe, I used a simple marinade with only spices and did not add anything to soften the meat. I think that everyone can repeat this kebab recipe. Lamb shish kebab is amazingly tasty!
Ingredients
- Lamb loin on the bone – 2 kg
- Coriander (grains) – 1 teaspoon
- Black peppercorns – 1.5 teaspoon
- Salt – 2 teaspoon
- Zira – 1 small pinch (to taste)
- Vegetable oil
- Onions (medium size) – 2 pcs.
- Vinegar 9% – 2 teaspoon
- Sugar – 2 teaspoon
- Salt – 2 teaspoon
Directions
- We cut the lamb loin into portioned pieces one rib at a time. With this cutting, the meat will quickly fry and it will be convenient to eat it.
- I have the meat of a young lamb, so when marinating, I will deliberately not soften it, but only emphasize its taste with spices. Put the coriander, black peppercorns, salt and quite a bit of cumin in a mortar. I recommend being careful with cumin because this spice has a powerful aroma and can easily overpower the aroma of other spices. Grind the spices with a pestle. Pour some vegetable oil into a mortar with spices. Stir until smooth.
- We move the meat into glass or enamel dishes. Add the marinade to the meat and distribute it so that the spices evenly cover each piece of lamb. Leave the meat to marinate in the refrigerator for 2 hours.
- While the meat is marinated, I do not waste time and prepare the best snack for any kebab. Of course, these are pickled onions! Cut the onion into circles. Divide the onion circles into rings and place them in a deep plate. Add salt, sugar and vinegar. All seasonings are added at the rate of 1 teaspoon per medium onion. We mix.
- If desired, pickled onions can be garnished with herbs. Best of all, in my opinion, dill is suitable for these purposes. Finely chop the dill, add to a plate with onions and mix.
- When the meat has been marinated in the refrigerator for 2 hours, remove it from there so that it warms up a little. At this time, we begin to breed coals for the barbecue. For these purposes, I use a starter and dry alcohol. In my opinion, it is very convenient and environmentally friendly. Separately, I note that I never use liquids for ignition due to the fact that the meat acquires the aroma of paraffin. And I really don’t like it.
- While the coals are burning, put the meat on the wire rack. It is on the wire rack that I prefer to cook lamb loin shashlik on the bone. This is due to the fact that it is on the grate that the meat can be placed with the necessary gaps between the pieces and not be afraid that it will move, or some part of it will be lower than the other and burn. This is actually an important moment when you are grilling meat.
- By this time, the coals should flare-up, we transfer them to the grill and level them with a poker. Let the coals cool slightly. To understand that the coals are ready for frying meat, bring your hand to them at the same distance at which the kebab will be fried. If you can hold your hand for 7-8 seconds, then the temperature is optimal. If not, the coals should be given more time to cool.
- When the temperature is optimal, put the kebab on the grill and fry, constantly turning the wire rack over. It will take you about 15 minutes to cook lamb kebab. All this time I do not recommend leaving the kebab unattended, otherwise, it can easily burn out.
- Serve lamb loin shashlik with vegetables and pickled onions. Serve on the table.
Bon Appetit!
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