How to cook lamb, veal and liver kebabs: the simplest recipes

Summer is definitely the season for barbecue, but don't forget that you need to choose the right meat and marinate it so that it tastes good. But if you choose, for example, lamb or veal, be prepared for difficulties.

The FoodOboz editorial team has prepared several recipes for lamb, veal, and liver kebabs that will make them delicious.

1. Lamb kebabs

The most important thing is to take only young meat and marinate it for about 2-4 hours, and if the lamb is old, it is better to leave it in the marinade for a day.

How to choose:

1. Always focus on the <b>color:</b> the darker it is, the older the animal.
2. Also, in no case should the meat be sticky or covered with mucus or blood.

How to prepare meat for barbecue:

1. Clean the lamb from tendons and films.
2. Cut into equal pieces.

How to marinate:

Ingredients for thewinemarinade:

• onion - 1 kg
• salt and barbecue seasoning - to taste
• dry white wine - 800 ml

Method of preparation:

1. Cut the onion into half rings, add seasonings and salt.
2. Mix well with your hands and add the wine.
3. Leave to marinate for at least 2-4 hours, preferably for a day.

How to grill a lamb kebab:

1. Put the pieces of meat on skewers so that they are not close to each other and can be fried on all sides, when the coals are covered with white ash, put the meat on the grill and turn it over every 2-3 minutes.
2. The kebab will take 15-20 minutes to cook. To check for doneness, cut the meat, and a clear juice will come out of the cooked, well-done meat. But if the liquid is red, it means you need to hold the kebab over the coals until it is ready.

Sour cream sauce:

• sour cream - 1800 g
• parsley - 1 bunch
• cumin - 1 tsp.
• lime juice - 1 tbsp
• salt - to taste

Mix all ingredients in a blender. Add lime juice and chopped herbs.

2. Veal kebabs

How to choose meat:

First of all, the meat should be a pale pink color and have an airy texture, as well as:

• it should be practically free of veins and fat
• the color of good beef is from pale pink to deep red.
• the structure should be uniform

How to prepare meat for barbecue:

1. Cut the meat into medium, equal pieces.
2. Remove fat, if any, and tendons.

How to marinate:

Marinade with mineral water and onions

Ingredients:

• mineral water - 1.5 liters
• onion - 1-2 pcs.
• lemon - 1 pc.
• salt, pepper - to taste
• parsley - 2 bunches

Method of preparation:

1. Put the chopped meat in a large bowl, cover with water, cut the onion into half rings and add to the same bowl.
2. Do not chop the parsley, just put it on the meat, season with salt and pepper. Add the juice of one lemon, cover with a lid or cling film, and leave to marinate for 3-4 hours.

How to grill veal kebabs:

1. String the meat with onions, grill over the coals until cooked - about 15 minutes.
2. Check the readiness with a knife; if the juice turns bloody, the kebab is not yet cooked.

Spicy sauce

• Cilantro or coriander - 1 bunch
• Garlic - 1 clove.
• Salt - 1 pinch
• Tomato sauce - 0.5 liters

Mix all the ingredients in a blender or simply chop everything well with a knife, season with salt and pepper and pour over the tomato sauce.

3. Liver kebab with bacon

How to choose the liver:

1. It should be a pleasant color of ripe cherries, the film on it should be well separated.
2. Pay attention to the smell, it should be fresh.

How to prepare the liver for barbecue:

1. Wash it well, peel off the film.
2. Cut the liver and lard into equal pieces.

Sour cream marinade for the liver:

• sour cream - 300-400 g
• onion - 2 pcs.
• salt, pepper - to taste

Method of preparation:

1. Marinate the finished liver and bacon in sour cream with onions for about 30-40 minutes and then fry.

How to fry a liver kebab:

1. Put liver and lard on skewers, fry for about 10 minutes, it cooks very quickly.

Sour cream with cilantro is a great sauce for such a kebab.