Marinades for Kebabs
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