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Authentic Armenian Lamb Shish Kabob

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PREP TIME
60 min
COOKING TIME
18 min
TOTAL TIME
1518 min
SERVINGS
6 servings
Dinner Armenian
Authentic Armenian Lamb Shish Kabob
Ingredients
  • 1/2 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dry white wine
  • 1 tablespoon minced garlic
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon dried rosemary leaves
  • 1 bay leaf
  • 2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes
  • 2 large onions, peeled, cut into 8 wedges each
  • 2 large green bell peppers, cut into 8 wedges each
  • 12 mushrooms, stems removed
  • 2 large tomatoes, cut into 8 wedges
Instructions
1
Combine the olive oil, lemon juice, wine, and minced garlic in a bowl; add salt, pepper, oregano, rosemary, and bay leaf to taste. Mix the ingredients thoroughly until they are well combined.
2
Place the lamb in a large, resealable plastic bag and pour the marinade over it. Massage the lamb until it is evenly coated with the marinade, then refrigerate for at least 24 hours.
3
Preheat your oven to its highest temperature setting and position the rack on top of it. Place a resealable plastic bag in the oven to preheat.
4
Remove the lamb from its marinade and thread it onto metal skewers, reserving any remaining marinade. Thread separate skewers with onion wedges, green peppers, and mushrooms, brushing them with the reserved marinade.
5
Place the skewers on a broiler pan and cook under the oven's high heat, turning frequently to ensure even cooking. Cook the onions for 12 minutes, lamb for 10 minutes, green peppers for 7 minutes, and the mushrooms for 3 minutes.
6
Once cooked, remove the skewers from the oven and allow them to cool until they are no longer too hot to handle.
7
Remove any excess marinade from the skewers and set them aside. Reassemble the skewers by alternating lamb, onions, green peppers, mushrooms, and tomatoes, brushing them with marinade again. Discard any remaining marinade.
8
Place the reassembled skewers back on the broiler pan and cook under the oven's high heat, turning frequently until the lamb reaches your desired level of doneness and the vegetables begin to develop a nice char, 5 to 7 minutes.