Armenianshishkebab Recipes

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.

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.

Steps:

• Marinate lamb for 24 hours in first group of ingredients, in covered container or zip lock bag in refrigerator.
• Remove meat from marinade and skewer.
• Place whole plum tomatoes together on one skewer, lengthwise.
• Skewer green peppers together on one skewer, lengthwise.
• Cook peppers and tomatoes over hot coals until browned, turning frequently. Remove from skewers into serving platter and cover to keep warm.
• Cook meat over hot coals until browned, turning frequently, until crispy brown on the outside and medium rare on the inside. Remove from skewers to same platter as veggies.
• Serve with Rice Pilaf and enjoy!

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.

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.

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

Steps:

• Combine yogurt, lemon juice, olive oil, onion, mint,.
• cilantro, salt, pepper and cayenne pepper in large bowl. Add.
• meat to marinade; refrigerate 4 to 5 hours for lamb, overnight.
• for beef.
• Remove from refrigerator 2 hours before cooking.
• Just before cooking, arrange meat on skewers alternately with.
• tomatoes, green peppers, onions and mushrooms. Place on grill.
• 3 inches above coals, which should be red hot but not flaming.
• Cook 5 minutes on each side, turning skewers to brown meat.
• evenly.
• I recommend serving with rice.