Lamb shish kebab - 3 cooking recipes

Few people know that the very first kebab was made from lamb. Although the history of this dish is very vague. According to one version, its name is taken from the Tatar word “shish”, which means “skewer”. According to another, it is believed that the dish originally came from Persia, and its name in translation sounds like “six pieces”. This version is supported by the fact, for example, that in Turkey kebab is often prepared from six pieces of meat strung on a skewer.

Today in many countries of the world this dish goes by different names: shish-kebab, mtsvadi, khorovats, fizonag, shuraska.

Kebabs began to be prepared in Russia in the 19th century. And then this was done mainly in the Caucasus. Today, of course, everyone without exception prepares juicy kebabs, especially when they go out into the countryside with family and friends. Russians prefer to make them from pork, veal, and chicken.

Lamb is different from any other meat. For example, it is important to know that it cools quickly. Therefore, it is recommended to eat lamb kebab immediately after cooking. Few people will like lamb shashlik when it has cooled down - it has a different taste. In general, cold and hot lamb are seemingly two different products.

What marinade is suitable for lamb kebab?

This can be any marinade for pork, beef, chicken and meat in general. That is, it can be made with wine, vinegar, lemon juice, juice of other fruits, berries, sour cream, mayonnaise, milk, soy sauce, ketchup, and so on. The juicier the marinade, the better, since lamb is often a bit dry. That is, in the case of lamb kebab, it is better not to limit yourself to dry marinade. Especially if you are preparing it for the first time. Experts advise making marinade for lamb shish kebab with pomegranate or cranberry juice. Because they form a thin film on the meat, which helps retain the juices inside.