Few people are ready to take on the classic recipe for kebab from mutton. This is due to the peculiar aroma of meat, and its stiff texture and pronounced taste. In order for the cooking to go smoothly, it is important to choose not only a quality piece, but also correctly marinate it. In the latter we decided to help you with this material.
How to cook shish kebab from mutton?
Before picking a marinade, we recommend that you pay attention to the meat itself, because it is from its characteristics that the final result will come, the action of the marinade itself is directed only at strengthening these characteristics.
So, what kind of lamb is better for shish kebab? Traditionally, shashlik is suitable for ham, dorsal part (near the scapula) and the back of the carcass. Choose fresh meat without an abundance of fat and all the more without veins, and then proceed to its cutting and pickling.
Marinade for lamb shish kebab
This recipe is considered classic for oriental cuisine. In its basis, in addition to a mixture of spices, there is a pomegranate molasses, which is made from juice. Due to evaporation, it has a noticeably more pronounced taste.
Ingredients:
- Pomegranate molasses - 65 ml;
- vegetable oil - 115 ml;
- garlic - 3 teeth;
- Dried oregano - 1 teaspoon;
- ground cumin - 1 teaspoon;
- ground cinnamon, black pepper - 1/2. spoons.
Preparation
This amount of marinade is enough for about a kilo of meat. Pre-wash, after drying and cutting a piece, take on the mixing of the ingredients for the marinade. When the pickle is ready, pour in pieces of meat and leave it in the cold for about an hour. If you have time, then the pickling period can be extended up to 4 hours. Next, it remains only to plant the pieces on the skewer separately or alternately with pieces of vegetables, and you can start roasting.
Classic Greek lamb shish kebab
Lamb is also very popular in Greece. There it is served with cold yoghurt sauces, in the company of vegetables and fresh cakes, and marinated with citrus and garlic.
Ingredients:
- lamb - 550 g;
- lemon - 1 piece;
- dried fennel, oregano - 1/2 teaspoon each;
- pinch of cinnamon;
- olive oil - 65 ml;
- pinch of ground zir.
Preparation
Grass and ziru rub with a good pinch of salt to release the maximum flavor. Add cinnamon to the mixture of spices and pour everything over the pieces of lamb. Pour the meat with olive oil, lemon juice and add the zest. Pieces of meat marinated for at least a couple of hours, and only then proceed to roasting.
The most delicious shish kebab from mutton
If you want to get the most meat-rich taste and aroma, then you should resort to the help of spice mixtures with pronounced characteristics, like the one we will describe in this recipe.
Ingredients:
- lamb - 560 g;
- grated garlic, ginger - 2 tsp each;
- onion - 85 g;
- handful of cilantro;
- ground cumin, coriander - 1 teaspoon.
Preparation
Pieces of mutton salt and add grated garlic, ginger, onion rings, chopped cilantro and a mixture of cumin with coriander. Well knead everything, mashing the meat, and then cover and leave for a couple of hours before roasting.
Preparation of shish kebab from mutton in a Caucasian way
Ironically, the traditional Caucasian recipe does not surprise with an abundance of spices, its composition is simple: salt, a little red pepper and lemon juice, some also like to add garlic.
Pre-rub the garlic in a mortar with a pinch of coarse salt. When the pasta is ready, add it with red pepper and dilute the juice of the lemon in equal volume. The resulting lemon-garlic mix well mixed with lamb pieces and leave in the cold for at least 6 hours.