Lamb shish kebab is a dish that is both simple and complex at the same time. Simple because, in general, everyone can cook it. Difficult because few people manage to cook it really tasty. I have a proprietary recipe for making lamb kebabs with vinegar, which I have tried many times. This recipe has never let me down, the meat always turned out juicy, tender and aromatic. I recommend you try it too.
Main Ingredient: Meat / Lamb
Dish: Hot dishes / Barbecue
- Lamb - 1 Kilogram
- Onions - 4-5 Pieces
- Parsley (twig) - 3-5 Pieces
- Mint (twig) - 1 Piece
- Vinegar - 2 Tbsp. spoons
- Olive oil - 2 Tbsp. spoons
- Salt, pepper, spices - To taste
How to cook "Lamb shashlik with vinegar"
Cut the lamb into pieces suitable for barbecue (be sure to remove all spitting and sinews). Place the chopped meat in a bowl, add spices, oil and vinegar. Stir.
Add chopped onions and coarsely torn greens to it. Mix everything thoroughly with your hands. Do not spare your strength: you need to mix, as if you are kneading dough. Leave the meat to marinate in the refrigerator overnight.
We string the marinated meat on skewers.
And we fry the kebab over the coals until fully cooked. Lamb kebab with vinegar is ready!