ARMENIAN SHISH KABOB
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
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
SUMMER LAMB KABOBS
This is an awesome treat for the grill. We raise grass-fed lambs that are weaned naturally. Experimenting with lamb recipes over the past 15 years has become a hobby. Lamb and garlic go so well together. In this recipe, the combination of herbs and spices complement this meat and make a great family-and-friend favorite.
Provided by Seneca Castle Lamb & Gardens
Categories Meat and Poultry Recipes Lamb
Time 8h32m
Yield 20
Number Of Ingredients 16
Steps:
- Place lamb in a large bowl.
- In a separate bowl, stir together mustard, vinegar, olive oil, salt, pepper, rosemary, sage, and garlic. Pour over lamb, and mix to coat meat. Cover, and refrigerate overnight.
- Preheat outdoor grill for direct heat.
- Add marinated lamb, fruit, and vegetables to stainless steel or bamboo skewers. Reserve some of the juice from pineapple chunks and cherries.
- In a small bowl, stir together melted butter and splashes of juice from the pineapples and cherries to create a basting sauce.
- Place skewers on preheated grill, and cook about 12 minutes, turning and brushing with butter sauce.
Nutrition Facts : Calories 405.8 calories, Carbohydrate 13.2 g, Cholesterol 89.8 mg, Fat 30.3 g, Fiber 1.4 g, Protein 20 g, SaturatedFat 12.9 g, Sodium 266.1 mg, Sugar 5 g
ARMENIAN SHISH KEBAB
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
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 (EX-SOVIET) KABOBS, LAMB OR PORK, STAINLESS STEEL SKEWE
This is the simplest and proven recipe for kabobs as prepared in most of Caucasus region and adopted in many regions of ex-Soviet Union. This is best prepared over hot coals, but can also be done on gas grills with a smoker box or smoking briquettes. Normally, large ripe tomatoes, bell peppers and eggplant are grilled/charred separately, peeled and mixed together with chopped garlic as a side dish.
Provided by Solarus
Categories One Dish Meal
Time P1DT15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Marinate in refrigerator overnight, mix a few times.
- If cooking on coals, make sure the coals are smoldering and there are no flair-ups. They should look white/grayish. Meat should be about five inches from coals to start with; you can shorten the distance if more portions need to be cooked once first portion is finished. Also, keep a spray bottle filled with salted water handy, to put out flair-ups from dripping fat. Cook uncovered.
- Gas grill should be set so no flame reaches the meat, or it will burn. This could mean low to medium heat, depending on the grill. You'll be placing skewers right on the grates, or if you have a kabob rack - use it. Cook uncovered.
- Before grilling, REMOVE ALL ONIONS FROM MEAT.
- Skewer meat cubes, spaced about 1/4 inch apart. Keep in mind, longer and thicker/wider stainless steel skewers will make your job a lot easier. Don't skewer cubes outside of direct heat area.
- Your total cooking time will be anywhere from 15 to 20 minutes. Overcooking meat is not a good idea. Turn meat every minute or so, keep flair-ups under control (spray coals in exact spot of flair-up with your bottle to put out the flames). Occasional charring on edges is okay.
- First sign that your meat is getting close to being ready is the incredible aroma you'll notice. The meat should be uniformly browned, pull one piece off a skewer and test for readiness. Should you find it to your liking - remove from grill.
- Slide meat from skewers with a fork or (traditionally) bread crust.
- Put cooked meat in a covered dish/pot to keep it warm. Keep the meat warm. At all costs :).
- GARNISH: Toss together a few thinly chopped sprigs of cilantro, one large red onion sliced in thin rings, one table spoon lemon juice. Mix this garnish with the cooked kabob in a covered dish (shake it with lid on to evenly distribute garnish). Sprinkle a few pinches of salt and sumac (if you have sumac) right before serving. KEEP THE MEAT WARM IN A COVERED DISH!
Nutrition Facts : Calories 466, Fat 17.2, SaturatedFat 6.1, Cholesterol 223.8, Sodium 1533.1, Carbohydrate 10.2, Fiber 1.6, Sugar 4.4, Protein 63.8
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