Reviewed: Apr. 7, 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!

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0 users found this review helpful

Reviewer:

katfoodie

Reviewed: Feb. 21, 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.

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3 users found this review helpful

Reviewer:

arnandlor

Cooking Level: Intermediate

Home Town: Orangeville, Ontario, Canada

Reviewed: 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.

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7 users found this review helpful

Reviewer:

nrsejessica

Cooking Level: Intermediate

Reviewed: 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

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23 users found this review helpful

Reviewer:

GotCandy29

Reviewed: 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!

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9 users found this review helpful

Reviewer:

aubriek

Cooking Level: Intermediate

Reviewed: Dec. 30, 2007

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

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4 users found this review helpful

Reviewer:

Litia

Cooking Level: Beginning

Home Town: Hinesville, Georgia, USA

Living In: Misawa, Aomori, Japan

Reviewed: Sep. 7, 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.

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5 users found this review helpful