Mineral marinade for lamb: kebab recipe

Ingredients (for 3 kg of meat):
- 0,5 l of mineral water with gas;
- 2 onion bulbs;
- 300 g rye bread;
- 1 lemon;
- 2 tomatoes;
- 1 tsp of black pepper;
- 2 tbsp of salt.

Fold the prepared smooth cubes of lamb in a deep bowl or container. Slice the peeled onion half rings, tomatoes – circles and add to the meat. Cut the bread into cubes and moisten with a squeeze of lemon juice and pour mineral water. Let the mixture for 2 minutes to stand up and put it in a bowl with barbecue. All pepper, salt and mix gently with your hands to evenly distribute all the ingredients of marinade. Put the dishes in the refrigerator for 6-8 hours.

Oriental marinade for lamb

Ingredients (for 1 kg):
- 1 tbsp. vinegar;
- 1 bulb onion;
- 1 tsp of cumin and dried coriander;
- 0,5 tsp ground paprika;
- large pinch of red and black ground pepper;
- 1 tsp of salt.

Use to marinate meat is chemically resistant dishes of glass, ceramic or enamel with no chips.
Chop the onion in small cubes. Mix the vinegar with the seasonings, onion and salt. Immerse in the prepared marinade the lamb in one piece, if it is intended for roasting, or cut into slices or medallions, if you are going to fry on skewers or grill. Leave the meat in the cold for 5-6 hours.

Fruity marinade for lamb

Ingredients (for 1.5 kg):
- 1 tbsp. orange and pineapple juice;
- 1 bulb onion;
- 2 cloves of garlic;
- 4 stalks of fresh rosemary;
- 1 tsp of dried thyme and black pepper;
- 1 tbsp of salt.

Crush garlic cloves in a mortar or a special press and chop the onion. Connect the two components with the juices, season with pepper, salt and dried thyme. Pour the marinade in a sturdy plastic bag, attach the pieces of meat needed for the planned meals size and whole sprigs of rosemary. All tie tightly and marinate lamb for at least 1 hour. Do not hold please its fruit marinade longer than 4 hours, otherwise it will become too soft because of the pineapple juice with protein-digesting enzymes.

Pomegranate marinade for lamb

Ingredients (1.5-2 kg):
- 1 tbsp. unsweetened pomegranate juice;
- 0,5 tbsp. vegetable oil;
- 4-5 cloves of garlic;
- 30 g shallots;
- 0.5 tsp. of ground red pepper;
- 1 tsp of ground coriander and black pepper;
- 1 tbsp of salt and the chopped herbs of oregano;
- 2 tbsp chopped green thyme and rosemary.

When buying a lamb leg, note the color of meat and fat, they should be pink and light beige, respectively.
Grind in a mortar or blender with garlic and spices with salt and herbs. RUB this mixture a large piece (the leg) of lamb, wrap it in clingfilm and leave in the fridge during the day. Finely chop the shallot, pour the pomegranate juice and oil and marinate it in this sauce the meat for another 12 hours, then dry on paper towel and bake.