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Marinated Shashlik Meat with Lemon and Garlic

Marinate the meat and your shashlik will turn out just right — tasty and juicy! Here's my favorite, most-used marinade recipe for shashlik. The meat comes out very juicy and delicious!

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Recipe author
Kebab meat with lemon and garlic
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 58 % 14 g
Fats 33 % 8 g
Carbohydrates 8 % 2 g
138 kcal
GI: 100 / 0 / 0
    1. Wash the meat, pat it dry with paper towels, and cut it into medium pieces. 2. Put the cut meat in a large bowl, add salt and spices to taste, and toss the meat well to coat. You can rub the salt and spices right into the pieces with your hands. 3. Peel and chop the onion and garlic and add them to the meat. 4. Cut half a lemon into thin rounds and squeeze the juice from the rest. Add both to the bowl with the meat and mix. 5. Chop the rosemary and add it to the rest of the ingredients. Adjust the amount to your taste. 6. Let the shashlik meat marinate for 7 hours in a cool place, or leave it in the refrigerator overnight. After that, all that's left is to grill the marinated meat until done, and you can enjoy delicious shashlik — best of all surrounded by good, interesting company! ;) Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Lean lamb - 169  kcal/100g
  • Fatty lamb - 225  kcal/100g
  • Lamb brisket - 533  kcal/100g
  • Leg of lamb - 232  kcal/100g
  • Bone-in lamb chop - 380  kcal/100g
  • Lamb shoulder - 284  kcal/100g
  • Lamb loin - 459  kcal/100g
  • Lemon - 16  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Garlic - 143  kcal/100g
  • Rosemary - 131  kcal/100g
  • Salt - 0  kcal/100g
  • Dry spices - 240  kcal/100g

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