ARMENIAN SHISH KEBABS
Based on a meal served in a Chicago restaurant. The waiter told me the seasonings and I guessed the quantities. The blade cut lamb chops are sold in many market as lamb shish kebab meat, making it easier!
Provided by Mareesme
Categories Lamb/Sheep
Time 5h5m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Cut meat into stew-size cubes.
- Combine remaining ingredients for the marinade and pour over lamb in ziplock bag or non-metal pan, covered.
- Marinate for 5 hours, turning every so often.
- Skewer and grill over medium coals or gas grill until done, approximately 20 minutes, basting frequently with remaining marinade.
- Note: Lamb should not be cooked well-done, and should be cooked uncovered. Meat should still be somewhat pink and juicy inside. I've been told thermometer should read 150 dg. for medium-rare and 160 for medium.
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Tj Tondra
[email protected]These kebabs were a bit dry for my taste. I think I will try a different recipe next time.
Auston Hines
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The kebabs are succulent and the marinade is flavorful.
Dorah
[email protected]These kebabs were easy to make and very tasty. I used chicken instead of lamb and they were still delicious.
AsherTheJarOfMayo
[email protected]This is my go-to recipe for shish kebabs. I love the combination of spices in the marinade. The kebabs are always juicy and flavorful.
andrea stout
[email protected]I followed the recipe exactly and my kebabs turned out great! The only thing I would change is to use a little less salt in the marinade.
Rottweiler2010
[email protected]The lamb in this recipe was so tender and juicy. I marinated it overnight and grilled it over charcoal. The result was a delicious and smoky kebab.
daes daes
[email protected]These shish kebabs were a hit at my last barbecue! The marinade was flavorful and the meat was cooked to perfection. I will definitely be making these again.