Add a photo

Armenian Shish Kabob

"Mouth watering BBQ/grilled lamb or beef with veggies and spices. Serve with rice pilaf and pita bread."

Rating: This weblink has been rated 6 times with an average star rating of 4.3 Read Reviews (6)

Rate/Review | 313 people have saved this

What to Drink?

Wine Cabernet Sauvignon
Prep Time:
1 Hr
Cook Time:
18 Min
Ready In:
1 Day 1 Hr 18 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 6 servings
 

Ingredients

  • 1/2 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dry white wine
  • 1 tablespoon minced garlic
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon dried oregano
  • 1/8 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

Directions

  1. Stir together olive oil, lemon juice, wine, and garlic; season with salt, pepper, oregano, rosemary, and bay leaf. Toss lamb with marinade until evenly combined, then pour into a resealable plastic bag, and marinate in refrigerator at least 24 hours.
  2. Position oven rack to its top setting and set oven to broil.
  3. Remove lamb from marinade and thread onto metal skewers; reserve marinade. Thread onion wedges, green peppers, and mushrooms onto separate metal skewers. Brush vegetables with reserved marinade.
  4. Broil the skewers on a broiler pan, turning frequently. Cook onions for 12 minutes, lamb for 10 minutes, green pepper for 7 minutes, and the mushrooms for 3 minutes. Remove from oven, and allow to cool until cool enough to handle.
  5. Remove skewers from ingredients and set aside. Reassemble skewers, alternating lamb, onions, green peppers, mushrooms, and tomatoes. Place onto broiler pan and brush again with marinade. Discard remaining marinade.
  6. Broil skewers again to finish cooking, turning frequently until the lamb is medium-rare and the vegetables begin to blacken in spots, 5 to 7 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 390 | Total Fat: 29.4g | Cholesterol: 62mg

ADVERTISEMENT

 

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 20, 2008 by GotCandy29 
EXCELLENT Recipe! I'm half Armenian and this is good stuff! The only thing to add is just a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 29, 2008 by akobernus 
Great dish!! Very easy to make and delicious!! The meat comes out tasting wonderful and very... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 7, 2007 by Aspiring Chef Rita Supporting Member (Click to learn more about Supporting Membership)
I was using beef so we liked this recipe very much. Normally when we cook lamb we use greek... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 10, 2008 by nrsejessica 
This was ok, I was hoping for somthing great. My hubby is half armenian & I made this to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 30, 2007 by Litia 
These were so good. I plan on making them for my family when I go home to visit. Thanks!!! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 1, 2007 by Yoseif A. Leevy 
Very good recipe, tried and true to the cooks word. MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?