Armenian Shish Kebab: The Best Armenian Shish Kebab Recipe from Cook'n

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	Armenian Shish Kebab

Serves: 4

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.

   1/2 cup dry red wine
   1/4 cup tomato paste
   1/4 cup olive oil, extra-virgin
   2 tablespoons red wine vinegar
   1 onion, medium sized, finely chopped
   1 clove garlic, finely chopped
   1 teaspoon marjoram, dried or summery savory
   1 teaspoon salt
   1/2 teaspoon black pepper, freshly ground
   1/2 teaspoon red pepper flakes, hot
   1/4 teaspoon allspice, ground
   1 1/2 pounds lamb shoulder, boneless, cut into 1-inch cubes (include some fatty pieces)

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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

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