Well, as you can probably guess, it's Shashlik. And what is kiwi doing here, you ask. In Russia, I saw how in a bucket of chopped tomatoes, with a kilogram of mayonnaise, two bottles of ketchup, kilograms of onions, dozens of bunches of greens, in short, whoever is into it, they soak the meat while marinating. And I decided to do with half of one kiwi. Yes, kiwi. And you won't believe where I found out about it. From old kebab masters in Tashkent. Someone will think that this is no longer an Uzbek barbecue. You know, before there were no potatoes in Uzbekistan and nothing, they mastered this product. There were no tomatoes either, they also mastered it. Well, they also found a place for kiwi. Why? Yes, because it is kiwi that contains the most vitamin-containing fruit. The enzymes contained in it perfectly split any meat. But you can't go overboard with this. The first time I heard about this marinade, I forgot to ask how much kiwi is needed per kilogram of meat. I took it, in general I threw 4 pieces. After 4 hours, the meat turned into porridge, which ended up in the trash can. It turned out that one kiwi is enough for 3-4 kilos, which you need to squeeze into meat or beat in a blender. Due to such a small amount of kiwi, the meat retains its taste completely and does not mix with anything. In Tashkent, before kiwi, grant juice was sometimes added to the marinade. The effect is the same.
Here's what I needed:
1.5 kg of meat: 1 kg of pulp and 0.5 kg of cutlets.
200 gr fat tail (if there is no fat tail, then take fatter meat) 
1 teaspoon kashnich (coriander)
0.5 teaspoon of zira
0.5 teaspoon red sweet pepper
a pinch of hot red pepper, or 1 small dry chili, ground in a mortar.
Half a kiwi.
My wife asked me to add onion (1 pc.) to the marinade so that there was a “Tashkent” flavor. So, if you want, you can do without onions - the meat will be tender and so.
Cut the meat and fat tail into cubes of about 3x3x3 cm 
and together with the ribs put in a deep bowl
Squeeze half of the kiwi into it.
Lightly grind the coriander with cumin in a mortar and add to the meat. 
If you decide to use onions, then chop and add to the meat.
Add sweet and hot peppers. I don’t add salt to the pickle, because it draws all the liquid out of the meat and the kebab will be dry.
Now we mix everything 
cover with a lid or plate and refrigerate for at least 3 hours.
After 3-4 hours, we make a fire in the brazier or in the barbecue grill (I don’t have a brazier). We wait until the coals are burning, salt the meat and string it on sticks. 
You can serve the ribs with tortillas or boiled rice, or as you wish. When everyone ran into the rice with ribs, I put the barbecue, Lula potato kebab and marinated mushrooms on the fire. About mushrooms and potatoes I will not describe 
Enjoy your meal.
What do you think can be done with this?
and 
Well, as you can probably guess, it's Shashlik.
And what is kiwi doing here, you ask.
In Russia, I saw how in a bucket of chopped tomatoes, with a kilogram of mayonnaise, two bottles of ketchup, kilograms of onions, dozens of bunches of greens, in short, whoever is into it, they soak the meat while marinating.
And I decided to do with half of one kiwi. Yes, kiwi. And you won't believe where I found out about it. From old kebab masters in Tashkent.
Someone will think that this is no longer an Uzbek barbecue.
You know, before there were no potatoes in Uzbekistan and nothing, they mastered this product. There were no tomatoes either - they also mastered it.
Well, they also found a place for kiwi. Why?
Yes, because it is kiwi that contains the most vitamin-containing fruit. The enzymes contained in it perfectly split any meat.
But you can't go overboard with this. The first time I heard about this marinade, I forgot to ask how much kiwi is needed per kilogram of meat. I took it, in general I threw 4 pieces. After 4 hours, the meat turned into porridge, which ended up in the trash can.
It turned out that one kiwi is enough for 3-4 kilos, which you need to squeeze into meat or beat in a blender. Due to such a small amount of kiwi, the meat retains its taste completely and does not mix with anything.
In Tashkent, before kiwi, grant juice was sometimes added to the marinade. The effect is the same.
Here's what I needed:
1.5 kg of meat: 1 kg of pulp and 0.5 kg of cutlets.
200 gr of fat tail (if there is no fat tail, then take fatter meat) 
1 teaspoon kashnich (coriander),
0.5 teaspoon of zira,
0.5 teaspoon red sweet pepper,
a pinch of hot red pepper, or 1 small dry chili, ground in a mortar.
Half a kiwi.
My wife asked me to add onion (1 pc.) to the marinade so that there was a “Tashkent” flavor.
So, if you want, you can do it without onions - the meat will be tender anyway.
Cut the meat and fat tail into cubes of about 3x3x3 cm. 
And together with the ribs we put in a deep bowl.
Squeeze half of the kiwi into it.
Lightly grind the coriander with cumin in a mortar and add to the meat. 
If you decide to use onions, then chop and add to the meat.
Add sweet and hot peppers.
I don’t add salt to the pickle, because it draws all the liquid out of the meat and the kebab will be dry.
Now mix everything, cover with a lid or a plate and put in the refrigerator for at least 3 hours. 
After 3-4 hours, we make a fire in the brazier or in the barbecue grill (I don’t have a brazier). We wait until the coals flare up, salt the meat and string it on skewers.
You can serve the ribs with tortillas or boiled rice, or as you wish. When everyone ran into the rice with ribs, I put the kebab on the fire,
The combination of lamb and kiwi is, of course, not quite Caucasian. But it's lamb! It's lamb skewers! And lamb shish kebab is the Caucasus! And kiwi, thanks to the fruit acid that it contains, makes the meat incredibly juicy and soft, easily replacing vinegar and other marinades.
Ingredients:
- Lamb -0.5 kg
- Onion - 120 gr
- Kiwi - 100 gr
- Salt, pepper - to taste
Cooking method:
1. Rinse the meat, dry it and cut into small portions.2. Peel and cut the onion into half rings.
3. Kiwi wash and cut into slices along with the peel.
4. Put the meat in a deep bowl, add the prepared onion and kiwi, salt and pepper to taste. It is advisable to use coarse salt. You can also add other suitable spices if you wish.
5. Carefully move everything, slightly crushing it so that the onion and kiwi let out the juice necessary for pickling. Close the lid and leave to marinate in a cold place. The optimal time for marinating lamb kebab with kiwi is about a day.
6. Fry marinated meat on skewers or on a grill over hot coals until cooked, that is, until an appetizing golden crust is formed.
Lamb kebab with kiwi goes well with fresh vegetables, herbs, adjika or tomato sauce. And if you want your feast to become truly Caucasian, serve pomegranate sauce - narsharab, as is customary in the Caucasus, with the barbecue.
Bon appetit everyone!
The right marinade for lamb skewers can transform even not the best meat, but turn better meat into a real culinary delicacy. By marinating the product, you can enhance its natural taste, add additional notes thanks to seasonings, spices and flavorings.
How to make marinade for lamb skewers?
Marinade for lamb is selected depending on the quality and type of meat available and the desired result.
- Young lamb does not require reactive mixtures to soften the fibers and will turn out delicious with a minimum set of seasonings and spices.
- The meat of a more mature animal must first be soaked in a marinade with the addition of vinegar, lemon or pomegranate juice.
- A spicy mixture with the addition of kefir and yogurt will effectively soften the meat fibers.
- Adding chopped kiwi fruits to meat in just half an hour can make even the toughest product soft.
- Any lamb marinade on the grill contains a minimum set of additives, consisting of onions, salt and pepper. Often, a laconic mix is supplemented with a special set of spices for barbecue, or coriander, paprika, dry aromatic Caucasian or other herbs, and garlic are added separately.
- You can marinate lamb both in the refrigerator and at room conditions. In the latter case, the impregnation time of the product is significantly reduced.
Marinade for lamb barbecue in Caucasian style
The best marinade for lamb skewers is the one that matches the taste preferences of the eaters to the maximum and harmonizes well with the natural taste of the meat used. One of these is a marinade mixture prepared according to a Caucasian recipe based on grape vinegar. The best addition in this case would be fragrant fresh cilantro and parsley.
Ingredients:
- lamb - 1 kg;
- onion - 0.5 kg;
- grape vinegar - 50 ml;
- water - 0.5 l;
- cockerel and cilantro - 1 bunch each;
- salt, pepper - to taste.
Cooking
- Lamb is cut, salted, pepper to taste.
- Chop the onion rings, add to the meat, mix, kneading the mass lightly with your hands.
- Vinegar is mixed with water, marinade for lamb skewers is poured over meat with onions, left in the refrigerator for at least 5 hours.
Marinade for lamb kebab with kiwi
If you need to prepare raw materials for frying on the grill in a short time, then the best marinade for lamb in this case is a spicy base with kiwi pulp. It is important not to overexpose the meat in such a marinade and start frying the kebab no later than an hour after adding the marinade mixture to it. Otherwise, the product will become loose and lose its taste significantly.
Ingredients:
- lamb - 1 kg;
- onion - 0.5 kg;
- mineral sparkling water - 250 ml;
- kiwi - 1 pc.;
- salt, pepper - to taste.
Cooking
- The meat is cut, salted, peppered, chopped onion, spices, mashed by hand, are added, mixed.
- Make a marinade for lamb with kiwi by mixing chopped fruit pulp with mineral water.
- Pour the marinade mixture over the meat, mix and let stand for 20-30 minutes.
Marinade for lamb skewers with vinegar
Using a marinade with vinegar for lamb, it will be possible to neutralize the specific aroma of this meat, give it a slight pleasant sourness and enhance the fragrance of spices, spices and fragrant fresh herbs, including mint, cilantro or parsley. Suitable for the execution of the recipe as ordinary table vinegar, as well as apple or wine.
Ingredients:
- lamb - 1 kg;
- onion - 0.5 kg;
- vinegar - 2 tbsp. spoons;
- mint - 1 sprig;
- parsley or cilantro - 0.5 bunch;
- spices for barbecue - 1 tbsp. a spoon;
- salt, pepper - to taste.
Cooking
- Sliced lamb.
- Chop the onion, add salt, knead with your hands, add to the meat.
- Salt the mass, pepper, flavor with spices, vinegar.
- Add mint and parsley, mix again.
- Leave the meat to marinate in the refrigerator overnight.
Lamb marinade with lemon
Marinade for lamb skewers, the recipe of which will be presented next, is prepared with the addition of lemon juice and zest, due to which it acquires a special citrus flavor. In this case, pepper should be used in peas, crushing them with a rolling pin until medium and large crumbs are obtained.
Ingredients:
- lamb - 1.5 kg;
- onion - 0.5 kg;
- lemon - 1 pc.;
- lava - 2 pcs.;
- black peppercorns - 1 tbsp. a spoon;
- spices for barbecue - 1 tbsp. a spoon;
- salt - to taste.
Cooking
- The meat is cut.
- Remove the zest from the lemon, squeeze out the juice, add to the lamb.
- Add onion half rings, salt, crushed pepper, spices, laurel, knead everything with your hands.
- A load is placed on top of the meat.
- Leave the lamb to marinate on the shelf of the refrigerator for 12 hours.
Marinade on kefir for lamb on shish kebab
For many, the best marinade for lamb skewers is on kefir. In addition to the classic set of seasonings, in this case, you can add saffron, ground cinnamon, fresh grated or dried ground ginger to the composition. The already rich palette of taste will sparkle with new notes and the barbecue will turn out beyond praise.
Ingredients:
- lamb - 1 kg;
- onion - 300 g;
- kefir - 3 cups;
- ground black pepper - 1 tbsp. a spoon;
- saffron, cinnamon and ginger - 0.5 tsp each;
- salt.
Cooking
- Prepare marinade for lamb skewers by mixing kefir with spices.
- The meat is cut, seasoned with salt and pepper.
- Add chopped onion, knead it with your hands, mix with meat.
- Pour everything with kefir mixture and leave the lamb to marinate for several hours or overnight.
Marinade for lamb with pomegranate juice
A quick lamb marinade based on pomegranate juice will help you discover a new taste of meat. In just a couple of hours of marinating at room conditions, it will be possible to start frying the barbecue over the coals. The result will be tender, soft, aromatic meat, the juicy taste of which will be remembered for a long time.
Ingredients:
- lamb - 1 kg;
- onion - 400 g;
- pomegranate juice - 350 ml;
- rosemary - 15 g;
- cilantro, parsley, basil - 0.5 bunch each;
- salt, ground pepper - to taste.
Cooking
- Cut lamb, salt, pepper.
- Onions are chopped into rings, salted, kneaded with hands, mixed with meat, while adding rosemary, cilantro, parsley and basil.
- The future barbecue is poured with pomegranate juice, left under pressure for 2 hours.
Onion marinade for lamb skewers
Ideal for softening meat and giving it the best taste. Onion marinade for lamb skewers with wine. After soaking the cold cuts, it should be slightly squeezed out of the onion-wine base, and then kneaded with hands with the addition of refined vegetable oil and spices for barbecue.
Ingredients:
- lamb - 1 kg;
- onion - 1 kg;
- red dry wine - 200 ml;
- parsley and cilantro - 0.5 bunch each;
- spices for barbecue - 1 tbsp. a spoon;
- vegetable oil - 50 ml;
- salt, ground pepper.
Cooking
- Juice is squeezed from the onion, mixed with wine.
- The meat is cut, salted, peppered, poured with the resulting mixture.
- Lamb in a wine-onion marinade is left in the refrigerator overnight.
- The juice is poured with wine, seasonings and oil are added to the meat, stirred, left for an hour, after which they start frying the barbecue.
Marinade for lamb on the grill
Marinade with soy sauce, mustard and dry red wine will transform the characteristics of the meat and make it amazingly tasty. Garlic is added instead of onion. The main secret of excellent taste also lies in the lubrication of meat portions on the grate with marinade residues during roasting over coals.
Ingredients:
- lamb - 1 kg;
- garlic - 1 head;
- red dry wine - 100 ml;
- soy sauce - 50 ml;
- vegetable oil - 180 ml;
- mustard - 1 teaspoon;
- orange - 1 pc.;
- thyme - 1 teaspoon;
- salt, ground pepper.
Cooking
- Juice is squeezed from an orange.
- Soy sauce, oil, wine, mustard, chopped garlic, salt and pepper are added to the lamb kebab marinade.
- Pour a portion of meat with the marinade mixture, rub the marinade with your hands, leave the meat for 12 hours.
Marinade for lamb loin on the grill
As a rule, the most trivial marinade is used and consists of onions and ground black pepper. To give the meat a pleasant barbecue flavor and light piquancy, you can additionally season it with ground coriander grains, zira or a ready-made mix of spices for barbecue.
Ingredients:
- lamb - 1 kg;
- onion - 0.5 kg;
- zira and coriander - 2 pinches each;
- salt, ground pepper.
Cooking
- Portions of the loin are mixed with chopped onions, adding salt, pepper, coriander and zira before that.
- Rub the meat with onions with your hands, press it with a load and leave it in the refrigerator overnight.
Marinade for lamb ribs on the grill
The right marinade, selected for, is able to make tasty and soft not only the pulp, but also the meat on the ribs. The lemon juice and mustard added to the composition qualitatively soften the meat fibers and give the finished dish additional taste. Optionally, you can expand the composition of spicy additives with all kinds of dried herbs.
Ingredients:
- lamb - 1 kg;
- onion - 0.5 kg;
- mustard - 1 tbsp. a spoon;
- lemon - 0.5 pcs.;
- cilantro - 1 bunch;
- dried paprika and dried tomatoes - to taste;
- salt, ground black pepper - to taste.
Cooking
- The ribs are cut into portions of one or two ribs.
- Prepare a marinade for lamb ribs by mixing mustard with lemon juice and chopped cilantro.
- Salt, pepper, dried paprika and tomatoes are added to the marinade mixture, meat is mixed with the resulting mass, left in the refrigerator overnight.
Marinade for leg of lamb on charcoal
You can prepare a marinade based on lemon juice or take balsamic vinegar for more piquancy of the finished meat. If there are no fresh herbs, you can replace them with a portion of dried ones. In addition to using the marinade mixture, the meat must be stuffed around the entire perimeter of the leg with garlic cloves.
Many barbecue lovers confidently say that the best meat for this dish is lamb. And they are right, because the original is preparedNone of this meat dish was precisely from the pulp of a ram. Few people know how to properly cook barbecue from this meat.
In this article, we will read how to cook lamb skewers, consider the recipes for the most delicious and popular marinades, find out what ingredients to add so that the meat is soft, juicy and fragrant.
Lamb skewers with vinegar
The most popular and proven recipe is lamb skewers with vinegar. It will soften all the veins and the meat will turn out soft and juicy.
Ingredients:
- a piece of sheep meat - 0.5 kg;
- onion - 3 pieces;
- vinegar 9% - 1 tablespoon;
- olive oil - 1 tablespoon;
- mint - 1 sprig;
- parsley - one small bunch;
- spices, salt and pepper - at the discretion of the cook.
Cooking process:
- Cut the selected piece of meat into portions so that it is convenient to string on a skewer or lay on a barbecue. Remove films and veins, rinse under running water and place in a deep container. Add your favorite spices here, the required amount of salt, pepper, vinegar and olive oil. Mix all ingredients.
- Then take care of the onion, it must be peeled and cut into rings. Tear the prepared and washed greens into small pieces. Add all this to a container with meat, mix well so that juice appears. Now cover and refrigerate. It’s good if the meat is marinated for 8 hours (you can put it overnight), then when it’s ready, it will be fragrant and juicy. The next morning you can already fry it.
Lamb skewers with kiwi and lemon marinade
Kiwi does real miracles with meat! Lamb is a little harsh, but this fruit will make it soft and fragrant.
Ingredients:
- a piece of lamb meat - 500 gr.;
- P a tin of a kiwi fruit;
- cilantro - a small bunch;
- onion - 2 pieces;
- half a lemon;
- garlic - 1 clove;
- tomatoes - 1 piece;
- vegetable oil - 40 grams;
- highly carbonated mineral water - 150 ml;
Cooking process:
Cut a piece of lamb meat into medium portions, rinse under running water.
- Cut two peeled onions and a tomato into large slices, chop in a meat grinder or blender.
- Finely chop the garlic cloves and bunch of cilantro.
- Transfer all prepared ingredients to a deep container, squeeze out half. Then grind it and add it to the total mass, salt, pepper at your discretion, pour in the required amount of mineral water, mix everything well.
- To make the dish with a piquant zest, peel the skin of the kiwi, squeeze it into a container where all the ingredients are already mixed, pour in the right amount of vegetable oil, stir the mass again.
- Cover the container with food with a piece of cling film, put it in the cold and leave the future kebab there for 6-8 hours.
After the time has elapsed, the meat can be fried.
Lamb shashlik with kefir
Delicious lamb can be prepared by marinating the meat in kefir. According to the recipe described below, you will get a kebab without a specific smell inherent in sheep meat.
Ingredients:
- a piece of lamb - 1 kg;
- kefir - 200 ml;
- onion - 3-5 pieces;
- garlic - 1-2 cloves;
- barbecue seasonings - at the discretion of the cook;
- thyme - half a teaspoon;
- salt and black ground pepper - at the discretion of the cook.
Cooking method:
- Rinse a piece of meat well under running water, cut into medium-sized portions.
- Peel the required number of onions, cut them into slices and pass through a meat grinder. Finely chop the garlic cloves into plates with a knife.
- Transfer the chopped pieces of lamb meat to a container convenient for mixing, add as much thyme as you need, salt and pepper at your discretion, pour in the onion gruel and add chopped garlic. Mix well.
- Add the required amount, stir the whole mass again, cover. Refrigerate and leave to marinate for 8-10 hours.
Spicy spicy kebab with kefir and yogurt
The peculiarity of this recipe is that the meat is tender, juicy and spicy. In addition, it has a slightly spicy taste and a sweetish note.
Marinade with kefir
Ingredients:
- sheep meat - 1 kg;
- kefir with a fat content of 2.5% - 400 ml;
- onions - 4-6 heads;
- powdered sugar - 1 teaspoon;
- salt, pepper - at the discretion of the cook.
Cooking process:
- Cool a piece of lamb, wash under running water, cut into medium portions and put in a deep container. Next, you can start preparing the marinade.
- Grate or chop half the onion through a meat grinder. Add gruel to meat, pepper and salt.
- Pour the required amount of kefir into a container with meat. Pour in powdered sugar, mix.
- Chop the remaining onion into rings and lay on the lamb. Cover the bowl and refrigerate for 8-10 hours.
Marinade with yogurt
The preparation of the next marinade with will appeal to lovers of the sweetish taste of meat. Spicy, which is so important in meat, will give it a set of seasonings.
Ingredients:
- a piece of lamb - 0.5 kg;
- yogurt - 250 ml;
- marjoram - 1-2 pieces;
- paprika - 0.5 tablespoon;
- onions - 1 pc.;
- chili pepper - 1 pc.;
- garlic - 3-5 cloves;
- rosemary - 2 pieces.
Cooking process:
- Cut the lamb into cubes, convenient for stringing on a skewer.
- Grind the onion, garlic, chili, rosemary and marjoram cut (can be replaced with dry spices).
- Mix with pieces of lamb, pour everything with the required amount of yogurt. The meat should be infused for about 3-4 hours, but not in the cold, but in the room. After the time has passed, you can fry.
Great lamb skewers with soy sauce
Soy sauce contains the optimal amount of acid and is well suited for marinating lamb. Thanks to monosodium glutamate, which is in the sauce, the meat will not smell specific, which is typical of this product. It is not necessary to salt the kebab, as this component is enough in the sauce.
Ingredients:
- lamb - 0.5 kg;
- soy sauce - 50 ml;
- garlic - one clove;
- lemon juice squeezed from 1/3 of the fruit;
- sugar - 0.5 teaspoon;
- spices - at the discretion of the cook.
Cooking process:
- Grind the cloves, add soy sauce, lemon juice and spices to make a homogeneous mass.
- Pour the resulting marinade into a container with chopped meat, mix thoroughly so that all components are evenly distributed. Leave the meat to marinate for about 4-5 hours.
Lamb skewers with wine
The most suitable wine for pickling is dry red, thanks to which the meat becomes tart in taste.
Ingredients:
- lamb - 1 kg;
- onions - 3-5 heads;
- red wine - 200 ml;
- seasonings, salt - at the discretion of the cook.
Cooking process:
- Cut the prepared and washed piece of meat into portions, put in a bowl, salt, season and let it brew.
- Cut the onion into rings, fold into the meat. Pour in the wine, but so that it does not cover the contents of the container. Onion rings do not need to be mixed with meat, let them remain on top.
- Cover the bowl with cling film and refrigerate. In the morning, the barbecue will be ready and the meat will be completely marinated. If the bowl with lamb and marinade is left in the room, then the marinating time is 4 hours.
How to cook lamb skewers in tomato sauce
Consider another version of a real lamb skewers. Not only spices, but also the marinade itself with tomato sauce will add a special zest.
Ingredients:
- lamb loin - 1 kg;
- tomato juice - 200 ml;
- onion - 4 pieces;
- garlic - 4-5 cloves;
- cilantro - a bunch;
- chili pepper - half a pod;
- half a lemon;
- vegetable oil - 40 ml;
- sweet paprika, turmeric, ground coriander, ground cumin - at the discretion of the cook.
Cooking process:
- Peel the onions, cut into half rings and place in a container suitable for mixing.
- Chop the garlic into slices and add here. Chili pepper cut into rings. Wash cilantro and tear into pieces.
- Crush the whole mass in the bowl so that the juice stands out from it. Salt, season with pepper, paprika, turmeric, ground coriander, cumin, add the required amount of vegetable oil and tomato juice.
- Add a mixture of herbs and spices to the chopped, stir, put in the cold for several hours.
After the time has elapsed, the barbecue can be fried.
Recipe for lamb shish kebab with mineral water and bread
In many families, marinating barbecue, they add mineral water to it, which will enrich the meat with carbohydrates, due to which it will be soft and juicy.
Ingredients:
- lamb - 1.5 kg;
- carbonated mineral water - 250 ml;
- medium lemon - 1 piece;
- one large tomato;
- one medium bulb;
- rye bread - 150 gr;
- pepper, salt, seasonings - at the discretion of the cook.
Cooking method:
- Rinse lamb meat under running water, cut across the fibers into small pieces.
- Transfer to a deep container, sprinkle with onion, cut into half rings, crush a little. Put the tomato slices in here as well. Leave all the contents to release the juice.
- Put slices of rye bread in another container. Squeeze the juice from the lemon here, pour the resulting mass with mineral water. Stir and put in a bowl with meat. Salt, season with spices and pepper.
- Stir and leave in the cold to marinate. The advantage of this marinade is that it softens the meat without disturbing its structure.
Recipe for lamb skewers with mayonnaise and mustard
Mayonnaise is considered the most popular and affordable product for marinating barbecue. And if you mix it with mustard, you get an excellent tandem of two foods.
Ingredients:
- lamb - 1 kg;
- onions - 3 pieces;
- mayonnaise - 100 grams;
- mustard - 100 grams;
- pepper, salt and spices - at the discretion of the cook.
Cooking process:
- Cut the meat into portions, put in a deep container, salt and pepper. Finely chop the onion and add it here. Mash to make juice.
- Mix mayonnaise with mustard, pour the mass into the meat, stir. Cover with cling film and leave for 5-7 hours.
Advice! The taste of the kebab will depend on which mustard you choose. Spices will add traditional Russian mustard. If fragrant meat of a mild taste is preferable, then it is better to buy sweet mustard - French or Dijon.
