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Armenian Shish Kabob
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Prep Time:
60 minutes
Cook Time:
18 minutes
Total Time:
1518 minutes
Tender Armenian lamb kebabs marinated for 24 hours, double-broiled for perfect done-ness. Served with rice pilaf and pita bread.
Ingredients:
  • 0.5 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dry white wine
  • 1 tablespoon minced garlic
  • 0.125 teaspoon salt
  • 0.125 teaspoon black pepper
  • 0.125 teaspoon dried oregano
  • 0.125 teaspoon dried rosemary leaves
  • 1 bay leaf
  • 2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes
  • 2 large onions, peeled, cut into 8 wedges each
  • 2 large green bell peppers, cut into 8 wedges each
  • 12 mushrooms, stems removed
  • 2 large tomatoes, cut into 8 wedges
Instructions:
  • Combine olive oil, lemon juice, wine, and garlic in a flavorful marinade by adding salt, pepper, oregano, rosemary, and bay leaf. Mix the marinade with the lamb until fully coated, then transfer to a resealable bag and refrigerate for at least 24 hours.
  • Place the oven rack in the highest position and preheat the oven to broil.
  • Take the lamb out of the marinade and skewer it onto metal skewers; keep the marinade for later. Skewer onion wedges, green peppers, and mushrooms separately. Brush the vegetables with the reserved marinade.
  • Broil the skewers on a broiler pan, turning occasionally. Cook onions for 12 minutes, lamb for 10 minutes, green pepper for 7 minutes, and mushrooms for 3 minutes. Remove from oven and let cool to handle.
  • Take out skewers from the ingredients and set them aside. Thread skewers again, alternating lamb, onions, green peppers, mushrooms, and tomatoes. Transfer to a broiler pan and brush with more marinade. Dispose of any leftover marinade.
  • Continue to broil the skewers, rotating them frequently, until the lamb reaches medium-rare doneness and the vegetables develop charred spots, about 5 to 7 minutes.

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