Lamb Kebab in Apple Marinade (in the Oven)

If you like kebabs and the smell of haze, but cannot go out into nature at this moment, prepare a simple kebab from a shoulder of lamb in the oven. And how to give meat the smell of real barbecue at home without any chemistry, I will show in this recipe.

Summary

Ingredients

• Lamb (shoulder blade) – 1 kg
• Sour apple – 80 g
• Garlic – 2 cloves
• Hot green pepper – 10 g
• Dried rosemary – 0.25 teaspoon
• Vegetable oil – 2 tbsp + for greasing meat
• Salt to taste
• Ground black pepper – to taste
• Onions – 120 g
• Lemon juice – 1 teaspoon
• Sugar – 0.5 teaspoon
• Fresh dill – 5 g
• Salt to taste

Instructions

1. Cut the lamb from the shoulder and cut into about 3 x 3 cm pieces. Place the meat in a deep enamel bowl.
2. Peel hot peppers and chop finely. Peel the garlic and grate on a fine grater. Peel the apple, remove the seedbox. Grate the apple pulp with a fine grater. Add garlic, hot pepper, apple, rosemary, vegetable oil, salt and pepper to taste in a bowl to the meat. Toss and place the apple-marinated lamb in the refrigerator for 30 minutes to marinate.

   

3. Soak wooden skewers 22 cm long in cold water for 30 minutes. This is necessary so that the skewers do not burn in the oven during the preparation of the kebab.
4. Peel the onion and cut into thin half-rings. Rinse the dill, chop finely and send to the onion. Add lemon juice, sugar and salt to taste. Stir and let sit for 15 minutes.
5. Preheat the oven to 230 degrees. Place the pieces of meat on the skewers. Cover a baking sheet with baking paper, place the meat on skewers on the paper and grease them with vegetable oil.

   

6. Cook the apple marinade lamb skewers in the oven at 230 degrees for 20 minutes. Remove the skewers on skewers, place on a plate and cover with a second plate. Leave it on for 5 minutes to soften the meat and not lose juice.
7. To add a hazy aroma to the kebab, take a home gas burner on a can. Light it up and burn the kebabs to the desired result.

   

8. Serve the lamb shoulder kebab with pickled onions.

   

Bon Appetit!