For an extra layer of flavor, consider adding a pinch of smoked paprika to the marinade. If you don't have metal skewers, wooden skewers can be used. Soak them in water for at least 30 minutes before grilling to prevent them from burning. To prevent the vegetables from overcooking, you can blanch them briefly in boiling water before threading them onto the skewers. Serve with a dollop of creamy tzatziki sauce or a sprinkle of fresh herbs like parsley or mint.
Armenian Shish Kabob
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PREP TIME1 hrs
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COOK TIME18 mins
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TOTAL TIME25 hrs 18 mins
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SERVING6 People
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VIEWS57
Embark on a culinary journey to the heart of Armenia with this sensational Shish Kabob recipe. Tender morsels of marinated lamb, kissed by the flames, mingle with vibrant vegetables, creating a symphony of flavors that will transport your taste buds to the sun-drenched landscapes of the Caucasus.
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Nutrition
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Carbohydrate12 g
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Cholesterol62 mg
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Fiber3 g
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Protein20 g
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Saturated Fat7 g
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Sodium101 mg
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Sugar6 g
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Fat29 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a medium bowl, whisk together the olive oil, lemon juice, white wine, and minced garlic. Season generously with salt, pepper, oregano, rosemary, and bay leaf. (5 minutes)
02 Step
Recipe View Place the lamb cubes in a large resealable plastic bag. Pour the marinade over the lamb, ensuring each piece is evenly coated. Seal the bag tightly, removing any excess air. Marinate in the refrigerator for at least 24 hours, or up to 48 hours, for maximum flavor infusion. (24-48 hours)
03 Step
Recipe View Preheat your broiler to high, positioning the oven rack to its top setting.
04 Step
Recipe View Remove the lamb from the marinade, reserving the marinade for basting. Thread the lamb cubes onto metal skewers, leaving a small space between each piece. Thread the onion wedges, green pepper wedges, and mushrooms onto separate metal skewers. (15 minutes)
05 Step
Recipe View Arrange the skewers on a broiler pan lined with foil. Brush the vegetables generously with the reserved marinade. (5 minutes)
06 Step
Recipe View Broil the skewers, turning frequently to ensure even cooking. Cook the onions for approximately 12 minutes, the lamb for 10 minutes, the green peppers for 7 minutes, and the mushrooms for 3 minutes, or until each ingredient reaches its desired level of tenderness and slight char. (12 minutes)
07 Step
Recipe View Carefully remove the cooked ingredients from their respective skewers. (5 minutes)
08 Step
Recipe View Reassemble the skewers, alternating lamb, onions, green peppers, mushrooms, and tomato wedges to create a colorful and appealing presentation. (10 minutes)
09 Step
Recipe View Place the reassembled skewers back onto the broiler pan and brush them once more with the reserved marinade. Discard any remaining marinade. (2 minutes)
10 Step
Recipe View Return the skewers to the broiler and continue broiling, turning frequently, until the lamb is medium-rare and the vegetables begin to blacken slightly in spots, approximately 5 to 7 minutes. (7 minutes)
11 Step
Recipe View Remove the Shish Kabobs from the broiler and let them rest for a few minutes before serving. Serve hot, accompanied by fluffy rice pilaf and warm pita bread.
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Please Rate
Katrina Mccullough
Mar 2, 2025The instructions were clear and easy to follow, even for a novice cook like me. My family loved it!
Bailey Hackett
Mar 1, 2025I added a touch of red pepper flakes to the marinade for a bit of heat. It was a delicious addition!
Magdalen Reilly
Jan 31, 2025The tip about soaking wooden skewers in water is crucial. It saved my skewers from burning to a crisp!
Brayan Ward
Dec 10, 2024I've made Shish Kabob many times, but this recipe is by far the best. The marinade is the secret – it's simply divine!
Alessia Roob
Nov 4, 2024This recipe is a game-changer! The lamb was incredibly tender and flavorful, and the vegetables were perfectly charred.