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
KHOROVATS (ARMENIAN GRILLED VEGETABLE SALAD)
Khorovats are Armenian grilled vegetables that are perfect for entertaining. They are very easy to make and you can serve them on a platter or as a grilled vegetable salad.
Provided by Maria Ushakova
Time 35m
Number Of Ingredients 7
Steps:
- Preheat the grill to the medium heat. (About 350F. You should be able to hold your hand a few inches from the grate for 5-7 seconds.)
- With a fork, poke holes in the skin of the eggplants in three or four places. Place the tomatoes, eggplants, and bell peppers on the grill. Close the lid.
- Check on the vegetables every once in a while and turn them as needed.
- Cook the vegetables for about 20 minutes or until they are soft and start to collapse.
- Arrange on a platter and garnish with fresh herbs and chopped red onion.
- Transfer the cooked vegetables from the grill into a bowl. Cover with a lid and let it stand until the vegetables are cool enough to handle (5-10 minutes).
- Remove the skin from the vegetables and chop into chunks. Drain the liquid as needed.
- Transfer into a salad bowl and add the garlic, herbs, and olive oil if using. Season with salt. Serve warm.
Nutrition Facts : Calories 93 calories, ServingSize 1/4 of recipe
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.
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
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