Armenian Shish Kabob

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.

Share It

Reviews (9)

Your Rating:

28

GotCandy29

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 ..." See moreperfect"

11

aubriek

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!..." See more"

9

nrsejessica

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 ha..." See moreve 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."