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
ROAST LEG OF LAMB-ARMENIAN STYLE!
I figured that pleasing my guests was just as important as pleasing me. With this recipe I actually pleased all of us. I must say that this was the best leg of lamb I had ever roasted. It was succulent, tender and very savory throughout. The spices combined very well so as to enhance the flavor of the lamb rather than cover it. We were all very pleased with the meat, and I would certainly serve it again. ARMENIAN POWER!
Provided by Mark Marcarian
Categories Lamb/Sheep
Time 1h2m
Yield 1/2 lb. per person.
Number Of Ingredients 7
Steps:
- Mix garlic, basil and mint.
- Cut deep slits into the lamb and fill them with the mixture.
- Salt and pepper the lamb.
- Sprinkle with dried rosemary and top with the sliced onions.
- Cover with aluminum foil and roast in a 350F oven, about 1/2 hour per pound of lamb.
- Remove the foil for the last 1/2 hour of cooking.
Nutrition Facts : Calories 102.9, Fat 0.2, SaturatedFat 0.1, Sodium 8.8, Carbohydrate 24.5, Fiber 3.5, Sugar 9.5, Protein 2.5
ARMENIAN LAMB AND GRILLED VEGETABLES
Provided by Geoffrey Zakarian
Categories main-dish
Time 50m
Yield 8 servings
Number Of Ingredients 17
Steps:
- For the lamb and vegetables: Thread the eggplant slices onto 2 parallel skewers, piercing through the skin to stabilize the slices flat. Thread the zucchini slices the same way on 2 more skewers. Thread the onion slices the same way, piercing through the widest part of the slices. Finally, thread the tomatoes the same way, piercing though their equators with the stem sides facing up.
- Place skewers on a sheet tray and drizzle and season all sides with olive oil, 1 teaspoon zaatar, salt and pepper.
- Drizzle both sides of each lamb chop with olive oil and season with salt, pepper and remaining tablespoon zaatar.
- Preheat a grill or grill pan for cooking over medium-high heat and heat a wide, heavy-bottomed braiser or Dutch oven over medium-high heat and drizzle with olive oil. Sear the lamb chops in the braiser for 3 to 4 minutes per side for medium, or until an instant-read thermometer inserted through the center of the meat (avoid bone) reads 135 degrees F. Cover with foil and let rest while you grill the vegetables.
- Grill the eggplant and zucchini skewers, flipping once, until they have grill marks and are slightly tender, 3 to 5 minutes total. Meanwhile, grill the onion skewers, flipping once, until slightly charred and tender, 7 to 8 minutes total. Grill the tomatoes, flipping once, until they just start to burst and release their juices, 5 to 6 minutes total.
- For Herb Sauce: Stir together the olive oil, vinegar, dill, mint, parsley, garlic, serrano and shallot in a small bowl. Season to taste with salt and pepper.
- Remove the vegetables from the skewers to a serving platter or bowl. Place the lamb chops on a second platter and drizzle with the herb sauce and any juice left behind in the pan.
ARMENIAN LAMB
Number Of Ingredients 11
Steps:
- Cube meat ad brown a few pieces at a time. Remove meat and add onions and garlic. Cook slowly for 5 mins, stirring. Dust in the flour and spices and continue cooking 3-4 mins. Stir in the tomato purée and stock away from heat. Blen till smooth. Return to stove and bring to the boil stirring. Add meat and cook in slow oven mk 2 for 3 hours. Pilaf rice cooked in chicken stock with onion - add currants and pistachios.
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.
More about "armenian lamb recipes"
ARMENIAN LAMB CASSEROLE | DINNER RECIPES | GOODTO
From goodto.com
3/5 (157)Category DinnerServings 6Total Time 2 hrs
ARMENIAN SHISH KEBAB RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
10 BEST ARMENIAN LAMB RECIPES | YUMMLY
From
KHASHLAMA (ARMENIAN LAMB STEW) • CURIOUS CUISINIERE
From curiouscuisiniere.com
ARMENIAN LAMB SHANKS - RECIPE - COOKS.COM
From cooks.com
ARMENIAN RECIPES — ARMENIAN MUSEUM OF AMERICA
From armenianmuseum.org
KHASHLAMA: ARMENIAN LAMB AND VEGETABLE STEW STEP BY STEP RECIPE
From bourbono.com
ARMENIAN-STYLE LAMB SHANKS WITH BARLEY RISOTTO - TRAEGER
From traeger.com
SHASLIK OF LAMB (AUTHENTIC ARMENIAN LAMB SHISH-KABOB)
From greenmountaingrills.com
ARMENIAN LAMB SHANKS, A CUSTOMER RECIPE - FOX TROT FARM
From foxtrotfarmnews.com
10 BEST ARMENIAN LAMB RECIPES | YUMMLY
From yummly.co.uk
ARMENIAN LOSH KEBAB (LAMB BURGERS) - MEDITERRANEAN LIVING
From mediterraneanliving.com
OUR FAVORITE ARMENIAN RECIPES
From allrecipes.com
21 SIMPLE ARMENIAN RECIPES - SELECTED RECIPES
From selectedrecipe.com
ARMENIAN BAZAAR BRINGS COMMUNITIES TOGETHER | HAVERHILL
From eagletribune.com
RECIPE FOR ARMENIAN LAMB AND GRILLED VEGETABLES
From marliave.com
You'll also love