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.