Lamb Kebab on the Bone
by Editorial Staff
You don’t need to be a great chef to make great grilled lamb in a spiced onion marinade. Spices will remove all the excess meat smell, and all you have to do is not over-dry the meat on the grill. It takes about 4-5 minutes to fry meat on charcoal on each side.
Cook: 1 hour 20 minutes
Servings: 3
Ingredients
- Lamb loin – 1 kg
- Onions – 200 g
- Salt – 1 teaspoon
- Cumin (cumin) – 1 teaspoon
- Rosemary – 1 teaspoon
- Bay leaf – 5 pcs.
- Ground black pepper – 1 teaspoon
- Ground coriander – 2 teaspoons
Directions
- Wash the meat and cut it apart.
- Chop the onion coarsely, salt and squeeze out well with strong male hands.
Advice: do not cut the onion very finely, as it is difficult to remove it from the meat in the future and the onion burns on the grill, giving the meat an unpleasant taste. - Add all the spices and stir.
- Send the meat to the onion, roll it on all sides, cover with cling film and send to a cool place for an hour.
- In the meantime, prepare your grill.
After the above time, remove the meat from the meat and grill the lamb. - Sear the meat on both sides. If the fire flares up, extinguish with cold water.
- When serving, garnish the grilled meat with chopped onions.
Enjoy your meal!
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