Armenian Shish Kebabs Recipes

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ARMENIAN SHISH KABOB



Armenian Shish Kabob image

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

Provided by chefmarkmarcarian

Categories     Meat and Poultry Recipes     Lamb

Time P1DT1h18m

Yield 6

Number Of Ingredients 14

½ cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon dry white wine
1 tablespoon minced garlic
⅛ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon dried oregano
⅛ 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

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.

Nutrition Facts : Calories 384 calories, Carbohydrate 11.8 g, Cholesterol 61.5 mg, Fat 29.3 g, Fiber 3 g, Protein 19.7 g, SaturatedFat 7.1 g, Sodium 101.3 mg, Sugar 5.8 g

ARMENIAN SHISH KEBABS



Armenian Shish Kebabs image

Based on a meal served in a Chicago restaurant. The waiter told me the seasonings and I guessed the quantities. The blade cut lamb chops are sold in many market as lamb shish kebab meat, making it easier!

Provided by Mareesme

Categories     Lamb/Sheep

Time 5h5m

Yield 4-5 serving(s)

Number Of Ingredients 11

4 thick-cut blade boneless lamb chops
1/2 teaspoon parsley
1 teaspoon marjoram
1 teaspoon cumin
1 teaspoon salt
1 teaspoon ground pepper
1 green pepper, finely chopped
1 onion, finely chopped
1/2 cup lemon juice
1 cup tomato juice
1/2 cup pickle juice

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.

ARMENIAN SHISH KEBAB



Armenian Shish Kebab image

Make and share this Armenian Shish Kebab recipe from Food.com.

Provided by Mark Marcarian

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

2 lbs boneless leg of lamb
1/2 cup olive oil
2 tablespoons fresh lemon juice
3 large garlic, peeled and crushed
1 teaspoon dry white wine
1 small bay leaf
1/8 teaspoon salt
1/8 teaspoon dried oregano
1/8 teaspoon dried rosemary leaves
1/8 teaspoon ground black pepper
2 large onions, peeled and cut into 8 wedges each
2 large green bell peppers, cut into 8 pieces each
12 medium mushrooms, stemmed and wiped clean
2 large tomatoes, stems removed & cut into 8 wedges

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.

THE BEST SHISH KEBABS



The Best Shish Kebabs image

This backyard grilling staple is nothing short of delicious. But the pre-made kebabs from the grocery store leave us underwhelmed--with tough pieces of meat and chunks of vegetables that always seem to end up either burnt or undercooked. For our beef, we chose tenderloin, which chars beautifully and stays tender during cooking. The vegetables are cut small enough to cook through without burning or falling apart and the tangy marinade brings everything together.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h30m

Yield 4 skewers

Number Of Ingredients 15

Nonstick cooking spray
1/2 cup red wine vinegar
4 scallions, finely chopped
2 tablespoons Dijon
2 large cloves garlic, finely grated
2 teaspoons granulated sugar
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
1/2 cup olive oil
1 pound beef tenderloin, cut into 1- to 1 1/2-inch pieces (about 20 pieces)
1 medium red bell pepper, cut into 1-inch pieces (about 16 pieces)
1 medium yellow bell pepper, cut into 1-inch pieces (about 16 pieces)
2 medium red onions, root left intact, cut into 16 wedges
1 large zucchini, cut into 1/2-inch thick rounds (about 16 pieces)

Steps:

  • Soak the skewers in water for at least 15 minutes and up to overnight. Pat them dry and spray lightly with nonstick cooking spray.
  • Whisk the vinegar, scallions, Dijon, garlic, sugar, Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl or large liquid measuring cup. Whisking constantly, slowly drizzle in the olive oil until emulsified.
  • Put the beef pieces, bell peppers, onions and zucchini in a large resealable plastic bag. Reserve 1/4 cup marinade and pour the rest into the bag and seal. Toss the bag so the meat and vegetables are well coated. Marinate in the refrigerator for 2 hours and up to overnight.
  • Prepare a grill for medium-high heat.
  • Thread the meat and vegetables onto a skewer in the following order: beef, zucchini, red pepper, yellow pepper and onion. Repeat the threading three more times, ending with a piece of beef (there should be 5 pieces of beef and 4 pieces of each vegetable on the skewer). Repeat with the remaining skewers and ingredients.
  • Sprinkle the kebabs with 1/2 teaspoon salt and a few grinds of pepper. Grill at an angle, uncovered, until deep char marks form and the vegetables start to soften, 5 to 6 minutes. Flip the skewers and continue cooking until the beef has reached an internal temperature of 125 degrees F when measured with an instant-read thermometer, about 5 minutes.
  • Remove from the grill and brush the kebabs with the reserved 1/4 cup marinade. Let rest for 5 minutes before serving.

ARMENIAN SHISH KEBAB



Armenian Shish Kebab image

Number Of Ingredients 12

1/2 cup dry red wine
1/4 cup tomato paste
1/4 cup olive oil, extra-virgin
2 tablespoons red wine vinegar
1 onion, medium sized, finely chopped
1 clove garlic, finely chopped
1 teaspoon marjoram, dried or summery savory
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon red pepper flake, hot
1/4 teaspoon allspice, ground
1 1/2 pounds lamb shoulder, boneless, cut into 1-inch cubes (include some fatty pieces)

Steps:

  • 1. Combine the wine, tomato paste, oil, and vinegar in a large nonreactive bowl and whisk to blend. Stir in the onion, garlic, marjoram, salt, black pepper, hot pepper flakes, and allspice. Add the lamb and toss to coat thoroughly, then cover and let marinate, in the refrigerator, for at least 8 hours and up to 24 hours.2. Preheat the grill to high.3. When ready to cook, remove the lamb from the marinade and thread onto the skewers, alternating with pearl onion halves and bell pepper pieces. Oil the grill grate, then arrange the kebabs on the hot grate and grill, turning with tongs, until nicely browned and cooked to taste, 8 to 12 minutes in all, for well-done.4. Using a piece of lavash to protect your hand, unskewer the lamb and vegetables onto serving plates and serve immediately.Serves 4

Nutrition Facts : Nutritional Facts Serves

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