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Armenian Shish Kebab |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Armenian Shish Kebab recipe on the web!!REPUBLIC OF ARMENIA Advance Preparation: 8 hours to 1 day for marinating the meat Special Equipment: 4 long metal skewers Shish kebab is common currency in the cuisines of the Middle and Near East and Central Asia. The Armenian version owes its richness to the addition of tomato paste to the marinade-a tangy mixture of red wine, wine vinegar, and olive oil. This recipe is equally delicious with beef. Either goes well with lavash and bulgur, and with Grilled Eggplant, Tomato, and Pepper Salad, and Onion Relish with Pomegranate Molasses. ___ c dry red wine ___ c tomato paste ___ c olive oil, extra-virgin _ tbs red wine vinegar _ onion, medium sized, finely chopped _ clove garlic, finely chopped _ tsp marjoram, dried or summery savory _ tsp salt ___ tsp black pepper, freshly ground ___ tsp red pepper flakes, hot ___ tsp allspice, ground _ 1/2 lb lamb shoulder, boneless, cut into 1-inch cubes (include some fatty pieces) 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 Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Roisseried Leg of Lamb With Lemon and Butter Mexican Pit-Barbecued Lamb / Barbacoa Capetown Lamb Leg of "Mutton" With Saffron And Rosewater Australian Lamb Steaks With Sichuan Pepper Rub Rack of Lamb Ciragan Palace Grilled Lamb With Herbes De Provence Lamb With Onion-Mustard Sauce / Dibi Exotic Yogurt and Saffron Marinated Lamb Chops / Shishlik Onion Water Lamb Chops / O Be Peyaz Lamb Chops Stall #26 Moroccan Tomato Sauce The Real Turkish Shish Kebab Moroccan Lamb Kebabs Souvlaki Flambeed With Metaxa Alexandrew Dumas's Georgian-Style Lamb Kebabs Lamb and Tomato Kebabs Armenian Shish Kebab |
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