Lamb shish kebab on the grill
Hello!
We take the meat of a young ram. Ideally back leg. The color of young lamb is pink or light red. If the color of the meat is dark burgundy, then this is an old animal.
Cut the meat into pieces, wash it and marinate.
For 1 kilogram of lamb we take:
onion (cut into circles) - 1 pc;
cilantro greens;
coriander grains - a teaspoon without a slide;
garlic - 2 cloves finely chopped;
ground black pepper - if you like spicy dishes, then we take 1 teaspoon without a slide, or less if you do not like spicy dishes;
vinegar 9% - 1 teaspoon, or lemon juice from half a lemon;
vegetable oil - 2 tablespoons.
All this is mixed with pieces of meat and kept for 5 hours.
Do not add salt to the marinade. Salt lamb should be immediately before putting it on the grill. Otherwise, the salty marinade will draw all the juices out of the meat, and we need the reverse process.
The barbecue will turn out to be especially tasty if you see the snow-capped peaks of the Caucasus Mountains around. Here, even the mountains will give the meat a unique taste!
And further. The coals must not burn. They must be hot. The meat must be turned several times to the other side.
Together with barbecue, you can bake tomatoes, but this is not for everybody.
Bon appetit!
#barbecue #mutton