Lamb shish kebab with white wine, step by step recipe with photo

Barbecue from the back leg of a young lamb – it’s just a dream! And you still serve him a creamy sauce based on the steamed wine marinade – there will be happiness in general.

Lamb skewers with white wine


  • 1 back leg of a lamb weighing 1.7–2 kg
  • 300 ml cream 33–38% fat
  • 2 medium red sweet onions
  • 4 cloves of garlic
  • 2 sprigs of rosemary and thyme
  • 400 ml dry white wine
  • 2 tbsp. l peppercorn mixture
  • salt, freshly ground black pepper


Step 1

For marinade, peel and finely chop red onion and garlic. Pour the wine into the saucepan, put onion, garlic, salt, peppercorns and rosemary. Bring to a boil and cook for 3 minutes. Remove from heat and cool completely.

Step 2

Prepare Lamb Chunks

Remove all films from the meat, and do not touch the fat. Cut the meat from the bone and cut into rectangular pieces about 6x4x4 cm.

Step 3

Put the lamb in the marinade

Put the meat in the marinade, mix and close. Marinate at room temperature for 1-2 hours.

Step 4

Fry lamb skewers

Preheat the grill or light the coals in the barbecue or barbecue cauldron – they should burn well and turn to white ash. Shake the meat from the marinade, string on skewers and fry on strong charcoal to the desired degree of readiness, often turning. Before serving, let the kebabs “rest” on a plate under a sheet of foil, 5 min.

Step 5

Boil the marinade and mix with cream

Boil the marinade to 100 ml, strain, mix with cream, bring to a boil over high heat, salt, pepper and serve to the lamb.


Cooking time

1 hour

Cooking difficulty







“Recipe Collection”

No. 06 (248), 2019

Table of weights and measures

Recipe Directory

Illustrations to the material: LLC Publishing House Gastronom

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