Lamb on the fire

Step-by-step cooking

1. Step 1:

   

   How to make lamb on a campfire? First of all, prepare all the products that are specified in the recipe. Which meat is better to take? For cooking on coals, the meat of a young lamb is ideal. In this case, the kebab will turn out soft, tender and without a particularly pronounced smell. If you have a more mature individual, then take a lemon for pickling, it slightly neutralizes the smell of mutton and makes the pieces softer. Cut the lamb into small portions.

2. Step 2:

   

   Peel the onion from the husk, rinse in cold water and dry. Cut one onion into rings, and chop the other finely into cubes.

3. Step 3:

   

   Onion, chopped finely, remember with your hands to make the juice stand out. Send the onion to the meat. Add spices to taste. If desired, add finely chopped greens at this stage of cooking. Basil, coriander or parsley are perfectly combined with lamb. If the meat is tough, then add the juice of a squeezed lemon. Add salt. It is not necessary to salt a lot before pickling. It is better to add an inadequate amount of salt just before frying.

4. Step 4:

   

   Mix everything thoroughly and put the meat in a saucepan or other suitable-sized container.

5. Step 5:

   

   Put onion rings on top of the lamb, press lightly. Cover the container with a lid or wrap it with cling film. Send the meat to the refrigerator for at least 3 hours, or better for the whole night, to marinate.

7. Step 6:

   

   Put the pickled lamb on skewers. Remove the small pieces of onion and greens, as during cooking they will burn and spoil the appearance of the finished dish.

8. Step 7:

   

   Light the grill. When the coals are ready, put the shish kebab to fry.

9. Step 8:

   

   Periodically turn the skewers so that the pieces of lamb do not burn.

10. Step 9:

    

    Bring the kebab to readiness. The roasting time depends on how long the young ram was and on the size of each piece. You can check the readiness by making an incision on the largest piece of meat. If you see clear juice, then the kebab is ready! Also, do not fry the lamb for too long, otherwise it will turn out dry and tough.

11. Step 10:

    

    The most fragrant lamb on the fire is ready! Serve hot with fresh herbs, vegetables and salads!