Lamb Shish

If you are a special in the preparation lamb shish kebab andknow every little thing, it will succeed only if the meat is properly chosen. For this venture, it is necessary to approach with all the responsibility, paying attention to every detail. Ideally, if the lamb is eaten 2-3 months. It is worth it is not cheap, but its taste you will remember forever. If there is no such possibility, the animal will be fine until a year. Of course, the meat should be fresh, which is easy to determine by its dark color awnd sweet smell.

Ingredients:
1 kg boneless leg of lamb meat dice cut, 1 inch
Ingredients for marinade
3 tbsp olive oil
3 tbsp yogurt
1 tbsp red pepper paste
1/2 teaspoon black pepper
1/2 teaspoon ground paprika
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1 teaspoon salt

Preparation method:

We look through the lamb and away from the tendons and films;

cut into small portions;

we put them in a deep dish and, above all, non-oxidizing, enamelled pot fits perfectly;

clean, mine and cut the onion rings. Add to the pan with salt and pepper;

wine sprinkled;

let marinate for several hours. The younger the lamb, the faster the meat is marinated. To marinate an adult lamb needs more time;

thread the pieces on the skewer with the onions and fry them over hot coals for 15-20 minutes, turning periodically and sprinkling with wine;

It is easy to check the preparation of the meat, it should be pricked with a knife. It is important not to overexpose on the fire, otherwise the shish kebab will be stiff and bitter in taste;

To serve such delicacy follows with great amount of greens. It goes perfectly with the taste of fried lamb coriander, parsley, basil and green onions. And certainly hot! The cold lamb shish kebab loses its taste and aroma completely.

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