July 18, 2019
Grill and ajvar are unsurpassed classics, and our irresistible juicy lamb kebabs flavored with red wine, rosemary and sage, are a gourmand dish, of which everyone wants another serving. Therefore, make them in sufficient quantity for your whole company and give in to delicious tastes.
Kebabs are made quickly and easily, because, due to tiny pieces of meat, they are known as one of the first dishes to come to the table from the barbecue. That's why we love them so much and recommend them for fast and extremely tasty summer lunch.
For lamb kebabs, it is important to choose a good piece of meat from a leg of lamb, and let a good marinade do the rest of the work; it will soften and soak the meat with wonderful flavors for full enjoyment. In order to grill kebabs evenly from all sides, as soon as you put them on the grill or grill pan, they should be pressed well with a spatula, which will also make kebabs keep their shape.
Thus made kebabs are a fantastic pair with real homemade ajvar or some of the Mediterranean sauces with ajvar, and here you can find recipes for them.
500g of leg of lamb
2 teaspoons of salt
1 teaspoon of pepper
1dl of red wine
0.5dl of olive oil
2 fresh rosemary twigs
10 leaves of fresh sage
5 small cloves of garlic
Remove the excess fat off the meat and cut it into equal pieces for the kebabs.
Make a marinade for the meat, of fresh and dried spices, wine and oil, and roll each piece of meat thoroughly. The easiest way to marinate meat is to put the cut pieces in a plastic sandwich bag, pour the marinade into it and then rub well every piece of meat over a closed bag. Leave thus marinated meat in the fridge to rest for at least 4 hours, and most preferably overnight.
Make kebabs of the marinated pieces of meat. You can put sage leaves and rosemary twigs between two pieces of meat. Before you put the meat on the fire, leave it at room temperature to rest for at least 20 minutes.
Grill kebabs on medium heat on the grill or in the grill pan for about 20 minutes. In order to grill kebabs evenly from all sides, as soon as you put them on the grill or in the grill pan, they should be pressed well with a spatula. Serve the grilled kebabs in a closed, the best option would be refractory, dish, so the warm air could preserve all the juices from the meat before serving.
Sprinkle the finished kebabs with chopped fresh parsley and serve with ajvar or pinđur.