Marinades for Kebabs

⇐ Useful stuff

The principles

These marinades are for Şiş kebab.

Prepare lamb leg by removing any tough membranes or ligaments, cutting the meat across the grain into 2.5cm chunks.

Make the marinade by mixing all the ingredients in a bowl.

Add the meat and coat it well with the marinade. Cover and leave in the fridge for at least 6-8 hours, preferably overnight.

When ready to cook, thread meat onto skewers. You can also alternate pieces of meat with vegetables, e.g. pieces of onion or shallot, green peppers, mushrooms etc

Cook under a grill or on a griddle pan for 12-15 minutes till lamb is cooked, but still juicy in side. Or slightly less if you like lamb pink

A Wine marinade

150ml red wine

75ml vinegar

1 clove garlic, crushed

¼ tsp black pepper

½ tsp dried mint

3 sprigs parsley

A Yoghurt marinade

300ml yoghurt

1 onion, grated or liquid in a blender

salt & black pepper to taste

A Greek favourite

150ml oil

juice of 1 lemon

2 onions grated or liquidised in a blender

2 bay leaves

2 tsp oregano

2 tomatoes pulped - or pulped from a tin

salt & black pepper to taste

A Turkish favourite

150ml oil

2 onions grated or liquidised in a blender

1 tsp ground cinnamon

salt & black pepper to taste

An Armenian favourite

150ml oil

1 tsp allspice

150ml red wine

salt & black pepper to taste

Middle Eastern Cookery Arto der Haroutunian