Lamb kebab in the oven: recipes for amazing tasting meat!

Step-by-step recipe for lamb marinade (for baking in the oven)

Surely all housewives know that after baking lamb almost always becomes tough and dry. Most often this occurs due to the use of the wrong marinade. Therefore, the meat of such a domestic animal requires a special method of preparation.

So, to make a marinade for lamb baked in the oven, you need to prepare:

lamb shoulder - about 1 kg;
natural yogurt without additives - approximately 250 ml;
garlic cloves - 2 pcs.;
ginger, finely grated - about 1 large spoon;
fresh cilantro - approximately 40 g;
crushed chili pepper, black pepper and salt - to your taste.

Cooking process

Marinade for meat (lamb) in the oven should be done immediately before soaking the product. We decided to use natural yogurt as the basis for this sauce. This product is able to soften meat, as well as make it tender and juicy.

Add grated ginger and pepper to the yogurt for spiciness, as well as chopped garlic and fresh chopped cilantro, mix them thoroughly. After this, hot pepper and salt to taste are added to the ingredients.

Having received a fragrant and very spicy gruel, rub it on a pre-treated spatula. In this form, the dishes with meat and marinade are covered with foil or film and then placed in the refrigerator.

After keeping the product in the cold for several hours, it is placed on a baking sheet and baked for an hour at 190 degrees.

This time is enough for the lamb to be covered with a golden brown crust, and the inside to be completely baked, juicy and tender.

Meat that just melts in your mouth

The leg of lamb is the most tender part of the carcass and has the minimum amount of fat. This type of meat contains all the necessary vitamins and microelements. It contains iodine, iron, magnesium, phosphorus and other substances. They are quickly and completely absorbed by the body. Thanks to the unique properties of meat, it is nutritious and satisfying, which cannot be said about other types.

Main ingredients:

salt;
one lemon;
lamb – 2.5 kg;
fresh rosemary (to taste);
3 cloves garlic;
vegetable oil.

To keep the dish juicy and soft, it is recommended to cover it with foil and keep it in this state for 20 minutes at room temperature.

Wash the meat and remove all veins.

Combine spices with lemon juice and a small amount of vegetable oil. Place the meat in a large container and thoroughly coat it with the prepared mixture. Put peeled, chopped garlic there.

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Marinate the meat for 12 hours in the refrigerator.

Place the leg of lamb into a pre-greased baking sheet. Bake in the oven at 1600 C for an hour and a half. In order for the meat to acquire a golden brown crust, it should be kept in the oven for half an hour at 2000 C.

It should be served warm with potatoes or rice.

Vinegar marinade for lamb in the oven

In the sleeve, this meat turns out to be especially tender. What is this connected with? The fact is that in the bag this product is baked in its own juice, as well as in the marinade. Therefore, it is very important to make a special dressing for it.

So, to prepare a delicious marinade for oven-baked lamb, you need to purchase:

fresh lamb (tenderloin) – 1 kg;
onions – about 3 pcs.;
table vinegar 3% - 150 ml;
granulated sugar - 2 dessert spoons;
salt and ground pepper - use at your discretion.

Simple marinade for lamb shish kebab with vegetables - recipe with photo

Hello to lovers of everything light, even in barbecue. The calorie content of vegetables is 30 kcal per 100 g, so don’t skimp on the marinade. Don't forget how delicious vegetables cooked over a fire smell.

500 g of meat (mutton or lamb);
3-4 onions;
2-3 bell peppers;
3 medium sized tomatoes;
2 tsp salt;
1 tbsp. olive oil;
1 tbsp. oregano.

Cut the onions into 2 parts, sprinkle each with salt and leave to soak for 10 minutes. Squeeze all the juice out of the onion. Wash the lamb and cut into pieces of 2-3 cm each. Brush the meat with olive oil and salt, add onion juice. If you don't have enough onions, add the remaining onions. If lamb meat was chosen for the kebab, then let it steep in the marinade for about 2 hours, or place it in the refrigerator overnight.

Thread the pieces onto skewers. If you took wooden ones, first soak them in water. On a skewer, alternate meat pieces and vegetables (tomato + pepper).

Grill for 2-3 minutes on each side. Sprinkle the finished kebab with oregano and add additional salt if desired.

Delicious recipe! How to bake meat in a baking bag

Cooking method

Marinade for lamb baked in the oven does not necessarily need to be prepared separately from the meat. It can be done in the process of preparing the main product for baking.

So, before heat-treating the meat, wash it thoroughly, and then cut off all unnecessary veins, films, etc. After this, the lamb is divided into the necessary pieces. They are placed in a deep enamel bowl, after which they are salted and pepper to taste.

After mixing the ingredients, be sure to add sweet onions, which are first peeled and then chopped into half rings. Also pour a little granulated sugar into the bowl with the meat and add table vinegar.

Once again, mix the ingredients with your hands, cover them with a lid and leave them in this form at room temperature. If the meat product has been completely thawed, then you will need only two hours to soak it. If it was slightly frozen, then it will take at least half a day to soak the lamb in the marinade.

As soon as the meat product becomes aromatic and forms juice, it is placed in a culinary sleeve, into which all the broth and marinade that has accumulated in the bowl must be poured.

After tightly tying the bag of lamb, place it on a baking sheet and put it in the oven. Maintaining a temperature of 190 degrees, the meat is baked for about 60 minutes. During this time, even more aromatic broth should accumulate in the cooking sleeve. At the same time, the lamb should become as juicy, tender and soft as possible.

After heat treatment, the pieces of meat are carefully removed from the sleeve and placed on a large dish. After adding aromatic broth to them, they are sprinkled with cilantro or finely chopped green onions, and then served to the table along with some side dish.

How to cook?

Marinade for lamb in the oven in foil is quite simple to make. First the meat is processed. If it has a bone, then it is better to get rid of it. Unnecessary veins and films are also removed. After this, the product is thoroughly washed and dried with paper towels.

As soon as the lamb is processed, begin preparing the marinade. For this purpose, use the heaviest cream. Beat them using a blender, gradually adding granulated sugar, salt and ground pepper.

Leaving the dairy product aside, begin preparing the tomatoes. Fresh tomatoes are washed thoroughly and then transformed into a paste in a blender bowl. They also add cilantro, dried parsley, lemon juice, dill, green onions and other spices.

After the described steps, combine both parts of the sauce and stir.

The meat should not be marinated with this dressing for long. Place lamb at room temperature in a container and pour marinade over it. After rubbing it into the surface of the product, close the container tightly and leave for 20-40 minutes.

After time, the aromatic and tender meat is carefully transferred to a sheet of thick cooking foil. Having formed small sides, add all the sauce remaining in the container to the lamb. After this, wrap the foil tightly, making sure that it does not tear.

In this form, the package with meat is placed on a baking sheet and kept for some time at room temperature (about ¼ hour). Next, the sheet is sent to the oven.

This dish is baked at 190 degrees for a whole hour. According to experienced chefs, this time is enough for the lamb to fully cook and, of course, absorb all the marinade.

How to properly marinate lamb?

The best marinade for lamb is one that contains acid. This could be a mixture of lemon juice and sparkling water, kefir, dry wine or crushed tomatoes. The acid-containing base, in combination with spices and herbs, eliminates the specific odor, softens tough meat fibers and reveals the taste of meat well.

Even the simplest lamb marinade should be done with gloves. Typically, it contains a lot of spices that can leave dark spots on your hands.
The meat should be placed in the marinade rather than poured over the meat.
The classic marinade for lamb includes a lot of greens: cilantro, parsley, onions. Greens should be torn with your hands, not cut with a knife. If you tear, then all the necessary oils and aromas will go to the marinade, and will not oxidize under the knife.

How to marinate lamb kebab?

Lamb shish kebab is the most delicious marinade, invented by Caucasian chefs. This marinade contains tomato juice, oil and a lot of spices. The presence of hot spices and acid make it very active, so keeping meat in it for more than three hours is not recommended, as otherwise you can lose the true taste of the meat and end up with a mixture of herbs.

loin - 900 g;
oil - 50 ml;
tomato juice - 250 ml;
chili - 1/2 pcs.;
onion - 300 g;
garlic - 20 g;
coriander grains - 5 g;
salt - 20 g;
fresh cilantro - 30 g;
lemon juice - 50 ml;
ground black pepper - 5 g;
zira - 5 g.

Trim the fat from the meat and cut the flesh into pieces.
Chop the onion, crush it a little so that it releases its juice.
Grind the garlic, chili, mash the coriander seeds.
Combine spices and spices.
Add cilantro, tomato and lemon juice, oil.
Place the meat in the lamb marinade and refrigerate for 3 hours.

How to marinate lamb for baking in the oven?

Marinade for lamb in the oven is different from marinades for frying. It faces another task - when baking, the meat must retain its juiciness and acquire flavor. To do this, lamb is marinated in oil, vinegar and herbs. The oil forms a protective film that prevents the meat from drying out and promotes good penetration of vinegar and herbs into the pulp.

leg of lamb - 1.2 kg;
clove of garlic - 5 pcs.;
oil - 60 ml;
wine vinegar - 40 ml;
rosemary sprig - 2 pcs.;
oregano - 5 g;
salt - 10 g;
ground black pepper - 5 g.

Crush the garlic into a paste and mix with rosemary needles, pepper, salt and oregano.
Add oil and vinegar.
Make deep cuts all over the leg of lamb and coat with marinade.
Apply the remainder to the entire surface of your leg and leave at room temperature for 3 hours.

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Marinade for lamb ribs

There are a lot of options available for marinade for bone-in lamb. Whatever they are, “fast” acidic or “slow” gentle, the principle is laid down everywhere: after cooking, the meat should remain juicy, tender and easily separated from the bone. This recipe, based on yogurt, liqueur, butter and lemon juice, will produce meat to the specified standard.

ribs - 1.5 kg;
yogurt - 160 ml;
lemon juice - 60 ml;
liqueur - 80 ml;
dried thyme, oregano, rosemary - 5 g each;
olive oil - 120 ml;
clove of garlic - 4 pcs.

Mix all ingredients thoroughly.
Divide the lamb ribs into portions.
Immerse the ribs in the marinade and set aside for 5 hours.

How to marinate lamb for frying in a pan?

Any marinade recipe for lamb can be adapted for frying in a pan. In this case, the marinade is not as important as the age and quality of the meat. Only young lamb is suitable for frying; it cooks quickly and marinates in 20 minutes. Especially if you use an active, acidic marinade based on wine vinegar, soy sauce and oil.

lamb pulp - 450 g;
wine vinegar - 40 ml;
oil - 80 ml;
soy sauce - 100 ml;
clove of garlic - 2 pcs.;
sugar - 5 g;
ground black pepper - a pinch.

Whisk wine vinegar with oil, sugar, soy sauce, pepper and garlic.
Marinate the lamb pieces for 20 minutes.

How to marinate lamb for stewing?

Traditionally, the marinade for stewing lamb is a mixture of dry spices and onions. This is due to further preparation, which involves stewing meat for a long time in liquid, which automatically eliminates the use of liquid marinades. There is enough onion juice to soften the meat and not dry out during marinating.

neck - 850 g;
pepper mixture - 10 g;
onions - 4 pcs.;
thyme - a pinch;
tarragon - 5 g.

Without trimming the fat, cut the neck into equal pieces.
Sprinkle with spices and chopped onions.
Rub the mixture into each piece of meat with your fingers and refrigerate for 1.5 hours.

Soy marinade for lamb

Lamb marinade with soy sauce is one of the budget and absolutely harmless ways to improve the taste of meat. Soy sauce is a unique product that can simultaneously replace salt, oil and mayonnaise, and enrich the body with a mass of amino acids and vitamins. It delicately softens the meat and makes it especially piquant and delicious.

lamb fillet - 550 g;
soy sauce - 100 ml;
chili - 1/4 pcs.;
clove of garlic - 2 pcs.;
fresh herbs - 20 g;
sugar - 5 g;
lemon juice - 40 ml.

Grind the garlic into a paste.
Finely chop the chili.
Connect both components.
Add sauce, herbs, lemon juice and sugar.
Place pieces of meat in the lamb marinade for 3 hours.

Lamb in pomegranate marinade

Lamb marinade with pomegranate juice is the most productive option for obtaining quality meat. Fruit acids in the juice quickly soften the meat fibers and give the lamb a noble taste. Along with this, the juice is rich in tannins that can toughen the meat, so it should be marinated for no more than 6 hours.

lamb fillet - 550 g;
pomegranate juice - 250 ml;
clove of garlic - 3 pcs.;
ground black pepper - 5 g;
olive oil - 60 ml.

Mix pomegranate juice, oil, pepper and chopped garlic in one container.
Place the meat in the pomegranate marinade for lamb and leave in a cool place for 2 hours.

How to marinate a rack of lamb?

The marinade for rack of lamb should be soft and delicate. Rack of lamb is tender meat on a thin rib bone, devoid of such disadvantages as toughness, smell and excessive fat content, so the main task of the marinade is to only slightly emphasize the natural taste of lamb. In this case, a gentle mixture of butter, onion, rosemary and garlic will suffice.

rack of lamb - 1 kg;
olive oil - 250 ml;
onion - 1 pc.;
clove of garlic - 5 pcs.;
bay leaf - 2 pcs.;
pepper mixture - 5 g;
sprig of rosemary - 3 pcs.

Remove membranes and fat from the rack of lamb.
Cut it into portions, one rib at a time.
Pour oil into a container, add chopped onion and garlic, pepper, bay and rosemary sprigs.
Submerge the ribs in the marinade for 30 minutes.

Marinade for lamb with wine

Wine marinade for lamb can turn even budget parts of the carcass into an exquisite delicacy. The advantage of tartaric acids is that they soften and flavor meat well, and quickly evaporate during frying, leaving only a subtle aftertaste. Both red and white wine are suitable for pickling. The main thing is that it is dry.

lamb pulp - 1.5 kg;
wine - 350 ml;
oil - 100 ml;
lemon juice - 3 tbsp. spoons;
dill - 50 g;
chili pepper - 1/2 pcs.

Cut the lamb flesh into portions.
Finely chop the pepper and dill.
Mix spices with oil, juice and wine.
Place the meat and refrigerate for 5 hours.

Onion marinade for lamb

A quick marinade for lamb should consist of a softening base. It is better that it is harmless, delicate and does not contain a lot of acid. The ideal softener is onion juice. It quickly makes the meat tender, and when frying it immediately sets and forms a protective crust. A special plus is that the meat can remain in this marinade for more than 2 days.

lamb - 1.2 kg;
onion - 500 g;
oil - 200 ml;
pepper mixture - 10 g;
salt - 15 g.

Cut the meat into small pieces.
Finely chop the onion, place it in a deep bowl, sprinkle with salt and mash well.
Add oil, pepper and stir.
Place pieces of meat in the onion marinade for lamb, mix well and set aside for an hour.

How to marinate lamb for smoking?

Even the simplest marinade for lamb can prompt you to master a rare technology - smoking. The only requirement for the marinade is that it must make the meat tastier and saturate it with moisture so that the product does not dry out during the smoking process. The best option is to marinate the meat in lemon juice, honey, oil and dry herbs.

lamb - 1.5 kg;
oil - 150 ml;
lemon juice - 100 ml;
dry herbs - 20 g;
honey - 50 g;
clove of garlic - 4 pcs.

Mix all the ingredients together.
Rub the meat well with the mixture and place under pressure in the refrigerator for 10 hours.