Lamb Kebab

Balsamic vinegar is good when marinating young lamb or lamb meat. The dish gets a new chic flavor.

1 kg lamb, preferably gigo (shank)

200 g onions

70 g balsamic vinegar

100 g vegetable oil

30 g of adjika

10 g salt

Cut the lamb into small pieces, the onion into thin half rings. Put the ingredients into a bowl and mix until the onion juice is mixed with the meat.

Add the bite, cooking oil and ajika. Mix the mixture vigorously with your hands. Season with salt and stir again.

If the meat is young, you can marinate for just 30-40 minutes. In another case, 1-2 hours. Then cook the kebab according to your favorite recipe.

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