Armenian Shish Kebab Davidian Style Recipes

ARMENIAN SHISH KEBAB

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 SHISH KEBAB - DAVIDIAN STYLE

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!

ARMENIAN SHISH KEBABS

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.

ARMENIAN SHISH KABOB

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.