Barbecue on the fire is soft and juicy

Take the loin of our lamb and cut into pieces about 5x5cm.

For Caucasian lamb kebab marinade:

In a separate bowl, mix 2 tablespoons of sweet mustard with one tablespoon of soy sauce and one tablespoon of olive (vegetable) oil. Squeeze the juice out of the lemon and add it to the same place. Next, you need to add a finely chopped half of a bunch of cilantro and one clove of garlic to our marinade. We salt all this happiness - about half a teaspoon. Pour the marinade of our lamb and put it literally for half an hour (as much as possible) to marinate for tenderness. Periodically, you can approach and mix the meat with your hands.
How to cook lamb kebab:

 Marinated animal, carefully string mutton on skewers and fry shish kebab on a fire on hot coals or in a barbecue until golden brown, periodically sprinkling with a mixture of water and marinade. We use it with a lot of vegetables, herbs and beer or wine. Lamb kebab on a campfire in the forest is ready, pour glasses of good red wine and bon appetit!