Armenian Shish Kabobs
Serving Size / Yield
- 1/2 C. olive oil
- 2 Tbs. lemon juice
- 1 tsp. white wine
- 1 Tbs. garlic, minced
- 1 tsp. oregano
- 1 tsp. rosemary
- 1 bay leaf
- 2 lbs. boneless leg of lamb, cubed
- 2 lg. onions, wedged
- 2 lg. green peppers, wedged
- 12 white mushrooms, de-stemmed
- 2 tomatoes, wedged
Mix the olive oil, lemon juice, wine, garlic, salt, pepper, oregano, rosemary, and bay leaf in a large freezer bag. Add the cubed lamb and zip the top. Mix the lamb in the marinade until combined. Marinate for at least two hours, up to 24.
Preheat the broiler to high with the rack as close to the flame as it can go. Remove the lamb from the marinade and thread onto metal skewers. Keep the meat on their own skewers and each vegetable on their own. Brush the assembled skewers with remaining marinade.
Broil the skewers on a broiler pan, turning frequently. After 5 minutes, remove the mushroom and tomato skewers. After 10 minutes, remove the green pepper skewers, and after about 20 minutes remove both the lamb and onion skewers.
Remove the skewered items into a large bowl and toss to combine the ingredients. Serve immediately.