Marinade for barbar barbar: with the addition of kiwi, adjiki, kefir. How to marin and make a lamb barbecue so that it is soft?

A properly marinated barbecue will bring an unforgettable pleasure from consumption of the dish. Let's prepare the marinade according to our recipe.

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Perhaps there are no people who would not like delicious, juicy and aromatic barbecue. Such a treat always finds its place on any table and without it, as a rule, not a single celebration is complete.

However, in order for the barbecue to be tasty, you initially need to choose the right meat, cook a suitable marinade and marin the product, because it is the marinade that makes the meat soft, juicy and tasty.

Baranina barbecue in marinade from kiwi

The recipe for this marinade is very unusual, since it contains kiwi. In fact, there is nothing surprising in such an ingredient, since it is kiwi that gives the meat softness and juiciness.

Lamb - 1 kg
Kiwi - 2 pcs.
Garlic - 6 cloves
Tomatoes - 1 pc.
Red onion - 2 pcs.
Lemon juice - 25 ml
Mineral water - 200 ml
Vegetable oil - 100 ml
Greens
Zira, paprika, rosemary

Not only the marinade affects the taste of the finished barbecue. It is equally important to choose the right lamb, since not all meat of this animal can be used to prepare a delicious barbecue.

You can choose the right pulp by following such tips:

Perfect for barbecue the pulp of the young rambut not old and not milk. You can determine the meat of a young lamb by its color - quite saturated pink. Also pay attention to the color and amount of fat, it should be white, in terms of the amount of it should be not a few, but not many.
Even if you do not like barbells on barbecue, still buy a pulp with fat. In the process of cooking meat, you can cut fat, but it is such a pulp that will differ in juiciness.
Pay attention to the smell of meat. Only the old animal has a strong and pronounced smell, whose meat for barbecue, as you already understood, will not work.
As for the freshness of meat, it can be checked in several ways. Firstly, click on the pulp, it should not creep under the fingers, also should not be felt stickiness and mucus. Well, of course, there should not be the smell of spoiled meat.
From the parts of the carcass it is better to give preference to the ham and the Korea. It is not worth taking a shake, unlike the pork, the lamb shakes are dry and very hard.
It is also not recommended to make a barbecue from a paired pulp, it is desirable that the meat after the animal’s face is to be held at least a few days.

Preparation:

Based on the above recommendations, select a piece of lamb. Wash it, dry it, cut it with medium pieces.
Peel the kiwi and onion, chop into very small pieces.
Peel the garlic and rub on grater.
Greens, for example, parsley, wash the cilantro, dry and chop it with a knife
Wash the tomato, cut into medium pieces.
All ingredients, except oil, mineral water and spices, add to the meat, mix.
Prepare the marinade from oil, mineral water and spices, pour in the main ingredients.
Put the lamb for 12-24 hours. In a cold place for pickling.
Pay attention, salt is recommended for 10-15 minutes. to frying. Thus, the meat is softer and juicy
Changing the number of ingredients according to this recipe is quite acceptable. It is only necessary to consider that which cannot be excluded from the recipe for kiwi, since it gives the meat special softness and juiciness.
Breeding meat must be fry in a standard way on charcoal. Pay attention to the fact that the longer your barbecue pickled, the faster it will be fried. It is very important not to overload the meat, otherwise it will lose its juiciness and softness.

Baranina barbecue in marinade from Azhika

This version of the marinade is suitable for those who love sharp and pepper dishes. The meat is moderately sharp, very soft and juicy.

Lamb - 1.5 kg
Red wine dry - 250 ml
Adzhika - 100 g
Onions - 300 g
Garlic - 4 cloves
Zira, Provencal herbs, ginger

Choose the meat based on the recommendations described in the previous recipe. Wash a piece of lamb, cut off excess fat from it, however, not all, otherwise the meat will turn out dry. Cut the pulp in medium pieces.
Peel the onion, cut the rings.
Peel the garlic, chop finely.
Combine wine and adjika in a deep plate. Adjika can be used both purchased and home -made.
Onions and garlic shave the specified spices and spices.
Combine liquid ingredients with vegetables in spices, leave the resulting marinade for 15 minutes.
Pour the marinade into the meat, leave the barbecue to pickle for 3-12 hours.
Fry the meat in the traditional method on the coals.
Depending on how acute adjika, add more or less garlic and other sharp ingredients to the marinade.

Baranina barbecue in kefir marinade

The kefir marinade for barbecue is famous for making the meat very tender and juicy. Trying such a marinade is definitely worth it.

Lamb - 1 kg
Kefir - 250 ml
Sweet bow - 250 g
Sugar - 10 g
Gorky pepper
Greens
Paprika, garlic, cilantro seeds, oregano

Choose a piece of lamb suitable for barbecue, wash it, dry it, cut it out with medium pieces.
Peel the onion and cut into small stripes or chop with a blender.
Wash the bitter pepper, chop finely. Depending on how much you put this ingredient in barbecue, their sharpness will depend, so adjust the amount of pepper at your discretion.
Wash the greens, dry and cut.
Kefir can be used both fat and low -fat. Previously, remove the milk product from the refrigerator so that it heats up.
Combine kefir with sugar, leave for 5 minutes.
After add onion, greens and spices with bitter pepper to the liquid.
Pour the lamb with marinade, let stand warm for about 1 hour.
After put the barbecue pickle in a cold place for 12-24 hours.
Fry the meat in the traditional method on the coals.

The advantage of the above recipes is that with their help you can even make the hardest meat soft, delicate and very juicy. Krashlyki pickled in such marinades will like even the most picky guests.

You can serve delicious kebabs with ketchup, mayonnaise sauce, adjika, greens, fresh and pickled vegetables.