Armenian Shish Kebab

Recipe by Mark Marcarian
READY IN: 35mins




  • Place lamb in a large container with a cover.
  • In a medium bowl mix olive oil, lemon juice, garlic, wine, bay leaf, salt, pepper, oregano, and rosemary.
  • Pour marinade over lamb cubes, stir thoroughly, and refrigerate,covered, at least 24 hours, stirring occasionally.
  • About 1 hour before serving time, preheat broiler.
  • Drain lamb kebabs, reserving marinade.
  • Thread separate skewers of lamb, onion, green pepper, and mushrooms and place on a broiling tray.
  • Baste vegetables with some of reserved marinade.
  • Broil about 4 inches from heat, turning frequently, as follows: green pepper, about 7 minutes; onions, about 12 minutes; mushrooms, about 3 minutes.
  • Remove skewers and allow to cool slightly, until ingredients and skewers can be handled.
  • Leave broiler on.
  • Remove skewers from ingredients and rethread 4 or 8 skewers (depending on size of skewers) so that each one includes, in alternating pieces, some lamb, onion, green pepper, mushrooms, and tomato.
  • Baste again with any remaining marinade.
  • Return skewers to broiler and, turning frequently, broil until meat is reheated and cooked medium-rare, vegetables are slightly blackened in spots, and tomatoes are very tender but not yet falling off skewers (5 to 7 minutes more).
  • Serve with Rice Pilaf and Pita Bread.