Armenian Shish Kabob Recipe -
Armenian Shish Kabob Recipe
  • READY IN 1+ days

Armenian Shish Kabob

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    1 hr
  • COOK

    18 mins

    1 day 1 hr 18 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 20, 2008

EXCELLENT Recipe! I'm half Armenian and this is good stuff! The only thing to add is just a pinch of white vinegar, it helps to take away the strong taste of the lamb. Other than that, this recipe is perfect

Most Helpful Critical Review
Dec 10, 2008

This was ok, I was hoping for somthing great. My hubby is half armenian & I made this to surprise him. The lamb was pretty good, but we were both hoping for it to be a little more saucey. It didn't have a whole lot of flavor. Not sure if I will make it again, but if I do...I will definatley have to spice it up a bit. Too plain for our taste.

Jun 29, 2008

Great dish!! Very easy to make and delicious!! The meat comes out tasting wonderful and very tender - even after my husband cooked it just a tad too long! Will definitely make again!

Apr 07, 2012

As a fellow "Armo" it was wonderful to see this recipe here! :) I made a few adjustments, use red wine instead of white and lots of fresh parsley instead of the dried herbs and marinade this all with onions overnight! THE BEST!

Sep 07, 2007

I was using beef so we liked this recipe very much. Normally when we cook lamb we use greek marinades which have a heavy flavor of lemon and seasonings. This was lighter and did not overpower the beef. I did not follow the instructions on how to cook the kabobs though - did it my usual way. Thanks submitter.

Dec 30, 2007

These were so good. I plan on making them for my family when I go home to visit. Thanks!!!

Feb 22, 2011

This is really good! Made exactly as stated except used beef. It turned out totally tender! It was just a round steak chunk too. Thanks for sharing! Served with armenian pilaf and placed skewer on two warm tortilla shells to pull off of skewer and wrap.

Jul 01, 2007

Very good recipe, tried and true to the cooks word.


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  • Calories
  • 384 kcal
  • 19%
  • Carbohydrates
  • 11.8 g
  • 4%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 29.3 g
  • 45%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 19.7 g
  • 39%
  • Sodium
  • 101 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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