Armenian Shish Kebabs Recipes

ARMENIAN SHISH KABOB

Steps:

• 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.
• Position oven rack to its top setting and set oven to broil.
• 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.
• 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.
• 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.
• 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.

ARMENIAN SHISH KEBAB

Steps:

• Place lamb in a large container with a cover. In a medium bowl mix olive oil, lemon juice, garlic, wine, bay leaf, salt, pepper, oregano, and rosemary. Pour marinade over lamb cubes, stir thoroughly, and refrigerate, covered, at least 24 hours, stirring occasionally. About 1 hour before serving time, preheat broiler. Drain lamb kebabs, reserving marinade. Thread separate skewers of lamb, onion, green pepper, and mushrooms and place on a broiling tray. Baste vegetables with some of reserved marinade. Broil about 4 inches from heat, turning frequently, as follows: and and green pepper, about 7 minutes; onions, about 12 minutes; mushrooms, about 3 minutes. Remove skewers and allow to cool slightly, until ingredients and skewers can be handled. Leave broiler on. Remove skewers from ingredients and re-thread 4 or 8 skewers (depending on size of skewers) so that each one includes, in alternating pieces, some lamb, onion, green pepper, mushrooms, and tomato. Baste again with any remaining marinade. Return skewers to broiler and, turning frequently, broil until meat is reheated and cooked medium-rare, vegetables are slightly blackened in spots, and tomatoes are very tender but not yet falling off skewers (5 to 7 minutes more).

BEEF SHISH KABOB

Steps:

• Mix all the marinade ingredients together in a zip lock bag, take 1/2 to 3/4 cup of the marinade and set aside.
• Add the cubed meat to the bag and coat well. Squeeze out excess air, and seal the bag then marinate in the refrigerator overnight.
• Add the veggies to the other bag with 1/2 to 3/4 of the marinade and set aside for an hour.
• Thread meat pieces into metal or bamboo skewers, grill until cooked. For oven baked see notes section below.
• Thread veggies on separate skewers and grill.

ARMENIAN SHISH KEBAB

Steps:

• Place lamb in a large container with a cover.
• In a medium bowl mix olive oil, lemon juice, garlic, wine, bay leaf, salt, pepper, oregano, and rosemary.
• Pour marinade over lamb cubes, stir thoroughly, and refrigerate,covered, at least 24 hours, stirring occasionally.
• About 1 hour before serving time, preheat broiler.
• Drain lamb kebabs, reserving marinade.
• Thread separate skewers of lamb, onion, green pepper, and mushrooms and place on a broiling tray.
• Baste vegetables with some of reserved marinade.
• Broil about 4 inches from heat, turning frequently, as follows: green pepper, about 7 minutes; onions, about 12 minutes; mushrooms, about 3 minutes.
• Remove skewers and allow to cool slightly, until ingredients and skewers can be handled.
• Leave broiler on.
• Remove skewers from ingredients and rethread 4 or 8 skewers (depending on size of skewers) so that each one includes, in alternating pieces, some lamb, onion, green pepper, mushrooms, and tomato.
• Baste again with any remaining marinade.
• Return skewers to broiler and, turning frequently, broil until meat is reheated and cooked medium-rare, vegetables are slightly blackened in spots, and tomatoes are very tender but not yet falling off skewers (5 to 7 minutes more).
• Serve with Rice Pilaf and Pita Bread.

ARMENIAN SHISH KEBABS

Steps:

• Cut meat into stew-size cubes.
• Combine remaining ingredients for the marinade and pour over lamb in ziplock bag or non-metal pan, covered.
• Marinate for 5 hours, turning every so often.
• Skewer and grill over medium coals or gas grill until done, approximately 20 minutes, basting frequently with remaining marinade.
• Note: Lamb should not be cooked well-done, and should be cooked uncovered. Meat should still be somewhat pink and juicy inside. I've been told thermometer should read 150 dg. for medium-rare and 160 for medium.

TRADITIONAL SHISH KEBABS

Steps:

• Gather the ingredients.
• In a small plastic or glass bowl, combine the marinade ingredients (olive oil, lemon juice, sea salt, cumin , grated ginger, and black pepper).
• In a resealable container (a large zip-top bag works best), place the lamb pieces with the marinade. Massage them to mix and seal bag. Refrigerate the meat in the marinade for 2 to 24 hours.
• Preheat the grill to high heat. Thread lamb, onion, and pepper pieces onto skewers-intermixing the pieces or making skewers of just meat and just vegetables (see Recipe Tip below).
• Place the kebabs on the hot grill and cook for about 8 to 10 minutes, uncovered. Starting at the 2-minute mark, turn the skewers to cook another side of the cubes. Do this every 2 minutes until all four sides of the cubes have been grilled. Cook longer if lamb chunks are larger than 1-inch.
• Once cooked to your desired doneness, remove the kebabs from the grill.
• Serve on or off of the skewers, with lemon and lime slices.