Recipe for juicy and soft lamb skewers 🍢

Kitchen appliances and utensils:

• kitchen scales;
• grater;
• knife;
• cutting board;
• deep pan;
• fridge;
• skewer;
• firewood;
• barbecue.

Ingredients

Step cooking

1. We cut the lamb into medium sized portioned pieces. Salt and pepper them to taste.
   
2. We mix the meat, beat it well with our hands and leave it for 15 minutes so that it absorbs the spices. We shift the pieces of lamb into a deep pan.
   
3. We take 2 onion heads, rub it on a medium grater and add it to the meat together with the allocated juice. Mix the ingredients thoroughly.
   
4. Leave the lamb in the refrigerator for the night. This is necessary so that it is well pickled.
   
5. We make fire in order to warm the brazier. We string 4-5 pieces of meat for each skewer and send them to the fire.
   
6. Fry the lamb on both sides for about 20 minutes, turning the skewer as often as possible. The dish is ready!
   

A barbecue prepared according to the proposed recipe is very tender and juicy. Due to the fact that only salt and pepper are used from spices, the meat retains its original taste and aroma.

Useful Tips

To ensure that your barbecue does not turn out too tough, we suggest you stick to the following recommendations:

• Chicken leg or loin are best suited for kebab, as these are the softest and meatiest parts of lamb.
• Be sure to remove excess vein and film from the meat.
• If you do not want to grate the onion, it can be finely chopped. However, then the vegetable will need to be crushed by hands so that it starts up the juice.
• In addition to salt and pepper, you can use other seasonings, but try not to add them in large quantities, so as not to interrupt the taste of meat.
• Lamb must be kept in the marinade for at least 4 hours, or better, a day.

Video recipe

We suggest you watch a video with a fairly simple recipe for making a juicy and tender mutton skewers: