Delicious lamb kebab can be prepared even at home on a grill pan

Not everyone likes the smell of lamb. Nevertheless, if you make the right marinade, choose good meat, fry it competently, then the tender and juicy shish kebab will meet the expectations of fried meat lovers.

For this recipe, it is not necessary to choose a tenderloin, the pulp on the bone is no worse. The meat of old animals has a strong specific smell, which will affect the taste of the barbecue. Therefore, it is recommended to use the meat of young lamb, not older than 1 year.

An important role is played by the marinade. It greatly affects the taste and color of the dish. In this case, a marinade based on pomegranate juice is used. You can squeeze it out of ripe fruit yourself or use a purchased product.

A special mission is assigned to technology. The lamb can be sautéed over coals, in an electric grill, or in a similar skillet.

Ingredients:

Lamb loin - 10 pieces

Pomegranate juice - 250 ml.

Soy sauce - 3 tablespoons

Thyme - 1 tsp

Rosemary - 1 tsp

Basil - 1 tsp

Salt - 1 tsp

Ground black pepper - 0.5 tsp

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Bulb onions - 3 pcs.

Course of action:

I prepare the necessary products. I cut off excess fat, veins and unnecessary connective tissue from the meat. Cut the loin into portions, rinse and dry with a paper towel. I use purchased pomegranate juice.

In a bowl, where I will marinate the meat, I combine juice, soy sauce, dry ground thyme, rosemary and basil.

I add salt to the marinade to taste and add freshly ground pepper.

In the prepared marinade I shift the meat and onions cut into quarters. Cover the dishes with plastic wrap and leave the lamb to marinate for 4-8 hours. Stir occasionally so that it marinates evenly.

Preheat a grill pan over a slightly above medium heat. I fry the pieces of meat for 3-4 minutes on each side. Together with lamb I fry the onion quarters to the characteristic grill stripes.

Then reduce heat to low and cover the pan with a lid for 10 minutes.