Grilled lamb loin
Complexity:
Average
One of the most delicious types of kebabs is lamb loin. This meat is so tender and juicy that it can not be pickled at all, in this case the marinade is needed only to give the classic kebab aroma.
See all recipes category Lamb 
5
Recipe "Grilled lamb loin"
Ingredients
loin lamb
500 g
onions
3-4 pcs.
cumin
1 tsp
salt
For filing:
lavash
red Crimean onion
1 pc.
pomegranate grains
cumin
coriander
salt
Step 1/6
Cut the onions into half rings.
Step 2/6
Fold into a container, lightly salt.
Step 3/6
Remember with your hands to give juice, add jeera.
Step 4/6
Cut the lamb loin into stones, put it to the onion, mix, close the container. Then you can do the brazier, the loin should marinate at room temperature from half an hour to two hours.
Step 5/6
Dust the loin from the marinade, the marinade is not needed, fry the meat on a wire rack over not too hot coals until tender.
Step 6/6
Cut the red onions into thin feathers, mix with salt and spices rubbed in the palms. Remove the kebab from the grill, put it on pita bread, sprinkle with onions and pomegranate seeds, serve right away!
Ingredients
loin lamb
500 g
onions
3-4 pcs.
cumin
1 tsp
salt
For filing:
lavash
red Crimean onion
1 pc.
pomegranate grains
cumin
coriander
salt
Nutritional value per 100 g
Calories
284 kcal
Proteins
12 g
Fats
18 g
Carbohydrates
13 g
Saturated fat
9 g
Dietary fiber
1 g
Added sugar
0 g