During the picnic season, be sure to indulge ourselves with delicious barbecue in nature. Lamb marinated with onions, garlic, mayonnaise, fresh mint and cilantro is a great option for barbecue.
We prepare all the necessary products for the barbecue.
We cleanse the lamb from excess fat if any. From 2.5 kg of lamb shoulder, I got 2 kg of meat for barbecue and 0.5 kg of scraps. The trimmings can be used in other dishes such as soups and minced meat dishes. Cut the meat into pieces of about 4×4 cm.
Pour the chopped lamb with milk so that it covers the meat. We leave for 3 hours. Milk will remove the unpleasant odour from lamb.
Peel the onion. Cut half the onion into rings 2-3 mm wide for stringing on a skewer. Cut the other half of the onion into medium cubes for marinating the meat.
Peel and grind the garlic. Finely chop the cilantro and mint.
After 3 hours, remove the meat from the milk into a colander and rinse well under running water. We spread the meat on paper towels and pat dry. Then put the lamb in a pickling bowl.
Add diced onion, cilantro, mint, garlic, salt and pepper to the meat.
Stir lamb with onion, garlic and herbs. Let it brew for 20 minutes.
Then add mayonnaise to the meat in an onion marinade and mix everything again. Leave the lamb to marinate for another 2 hours.
We string pieces of meat on skewers, alternating with onion rings. (My daughter does not eat onions, so I made several skewers for her without onions.) We try to remove the greens from the skewered meat so that it does not burn.
We put coal in the brazier and kindle the fire. When the coals burn out, pour water over them so that there is no open fire.
We spread the skewers with meat on the grill. We fry lamb shish kebab until cooked for 20-25 minutes.
We turn the skewers on the grill every 5 minutes.
We check the readiness of the meat by puncturing the extreme piece on the skewer with a knife: if clear juice flows out of the meat, the kebab is ready.
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