This is a recipe for making delicious Caucasian shish kebab with a simple marinade. This recipe uses fresh lamb meat and the marinade is made with onions and spices.
- 1 kilogram lamb (kidney part or meat from the hind leg)
- 3 onions
- 2 tablespoons wine vinegar
- 3 tablespoons lemon juice
- cilantro (to taste)
- 1 teaspoon salt
- pepper (to taste)
How to make Caucasian lamb shish kebab
Step 1. Start by washing the lamb and cutting it into portions. For the best results, use the meat of a young lamb and cut the pieces into 50-80 gram portions.
Step 2. Next, prepare the marinade by mixing the wine vinegar and lemon juice together. You can use just vinegar or just juice if you prefer. Add some salt and pepper to the mixture. Cut the onions into half rings or smaller pieces and place them in the vinegar mixture, then add 0.5 cups of clean water.
Step 3. Put the lamb into the marinade and mix everything together with your hands. For extra flavor, you can add some allspice or bay leaves to the marinade. Cover the bowl with a lid and marinate the meat for at least 6 hours in a cool place.
Step 4. When you’re ready to cook the meat, you can fry it on a fire, on a grill, or in a home barbecue (total time is 30 minutes). Do not forget to flip shish kebab. For the most flavorful result, use coals from the wood of fruit trees if you’re using a grill. Once the meat is cooked, serve it with cilantro or other fresh herbs.
Important note: Don’t marinate the kebab in a metal bowl as the acid in the vinegar and lemon juice may react with the metal. It’s better to use an enamel or glass bowl or even a plastic bucket for marinating.
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