Best 5 Armenian Lamb And Grilled Vegetables Recipes

Prepare to embark on a culinary journey to the heart of Armenia, where succulent lamb and vibrant grilled vegetables intertwine to create a symphony of flavors. Indulge in the aromatic spices and herbs that dance on your palate, while the tender lamb melts in your mouth. Discover the secrets of grilling tantalizing vegetables, enhancing their natural sweetness and adding a delightful smoky touch. Let this article guide you through the process of crafting an unforgettable Armenian lamb and grilled vegetables dish that will captivate your senses and leave you craving for more.

Let's cook with our recipes!

BALSAMIC GRILLED VEGETABLES

Balsamic Grilled Vegetables image

Provided by Food Network

Categories side-dish

Time 30m

Yield 10 servings

Number Of Ingredients 13

Ingredients

1 medium yellow squash, sliced on bias
1 medium zucchini, sliced on bias
1 medium eggplant, sliced into 1/2-inch thick circles
1 red onion, sliced in 1/2-inch thick circles
2 Roma tomatoes, sliced in 1/2 lengthwise
1 red bell pepper, stemmed, seeded, and quartered
1 yellow bell pepper, stemmed, seeded, and quartered
2 portobello mushroom caps, gilled and peeled
3 green onions
Kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup balsamic vinegar

Steps:

Preheat grill to high.
Prepare all vegetables. Place vegetables in a roasting pan with the mushroom caps and green onions. Season vegetables generously with salt and pepper, and toss with the olive oil and balsamic vinegar. Place vegetables, cut side down, on the hot grill and cook for a couple minutes on each side, or until tender and nicely marked by the grill.
Remove from grill and toss with an additional 1/4 cup balsamic vinegar. Season with salt and pepper, to taste.

ARMENIAN HERB MARINADE

Armenian Herb Marinade image

This is a flavorful marinade that I have used mostly with beef recipes for the grill. Cooking time = marinating time & is approximate.

Provided by Judy from Hawaii

Categories Vegetable

Time 6h10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1/3 cup cooking oil or 1/3 cup olive oil
1/2 cup chopped onion
1/2 cup tomato juice
1/4 cup lemon juice
1/4 cup snipped parsley
1 teaspoon salt
1 teaspoon dried marjoram, crushed
1 teaspoon dried thyme, crushed
1/2 teaspoon pepper
1 clove garlic, minced

Steps:

Combine all ingredients in a zip lock bag.
Place lamb, pork, beef, or chicken into bag, press out air& seal.
Refrigerate 4 to 6 hours to overnight, turning bag occasionally.

ARMENIAN SHISH KABOB

Armenian Shish Kabob image

Mouth watering BBQ/grilled lamb or beef with veggies and spices. Serve with rice pilaf and pita bread.

Provided by chefmarkmarcarian

Categories Meat and Poultry Recipes Lamb

Time P1DT1h18m

Yield 6

Number Of Ingredients 14

Ingredients

½ cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon dry white wine
1 tablespoon minced garlic
⅛ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon dried oregano
⅛ teaspoon dried rosemary leaves
1 bay leaf
2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes
2 large onions, peeled, cut into 8 wedges each
2 large green bell peppers, cut into 8 wedges each
12 mushrooms, stems removed
2 large tomatoes, cut into 8 wedges

Steps:

Stir together olive oil, lemon juice, wine, and garlic; season with salt, pepper, oregano, rosemary, and bay leaf. Toss lamb with marinade until evenly combined, then pour into a resealable plastic bag, and marinate in refrigerator at least 24 hours.
Position oven rack to its top setting and set oven to broil.
Remove lamb from marinade and thread onto metal skewers; reserve marinade. Thread onion wedges, green peppers, and mushrooms onto separate metal skewers. Brush vegetables with reserved marinade.
Broil the skewers on a broiler pan, turning frequently. Cook onions for 12 minutes, lamb for 10 minutes, green pepper for 7 minutes, and the mushrooms for 3 minutes. Remove from oven, and allow to cool until cool enough to handle.
Remove skewers from ingredients and set aside. Reassemble skewers, alternating lamb, onions, green peppers, mushrooms, and tomatoes. Place onto broiler pan and brush again with marinade. Discard remaining marinade.
Broil skewers again to finish cooking, turning frequently until the lamb is medium-rare and the vegetables begin to blacken in spots, 5 to 7 minutes.

Nutrition Facts : Calories 384 calories, Carbohydrate 11.8 g, Cholesterol 61.5 mg, Fat 29.3 g, Fiber 3 g, Protein 19.7 g, SaturatedFat 7.1 g, Sodium 101.3 mg, Sugar 5.8 g

ARMENIAN VEGETABLE STEW

Armenian Vegetable Stew image

Provided by Claire S. Kedeshian

Categories Soup/Stew Fruit Tomato Stew Vegetarian Apple Eggplant Bell Pepper Zucchini Fall Vegan Okra Gourmet New York

Yield Makes 6 to 8 servings

Number Of Ingredients 15

Ingredients

1 pound eggplant (1 large), cut into 1-inch cubes
1 1/2 pounds zucchini (2 medium), cut into 1-inch cubes
2 green, red, or yellow bell peppers, cut into 1-inch pieces
1 (1/2-pound) sweet apple such as Fuji or Gala, peeled, halved, cored, and cut into 1-inch cubes
1 large onion, chopped
2 garlic cloves, chopped
2 tablespoons olive oil
1 (28-ounce) can whole tomatoes in juice, chopped and juice reserved
1 (10-ounce) package frozen cut okra
2 tablespoons tomato paste
1 1/4 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons fresh lemon juice
1/4 cup chopped fresh flat-leaf parsley
Accompaniment: rice pilaf or steamed bulgur

Steps:

Cook eggplant, zucchini, bell peppers, apple, onion, and garlic in oil in a 5-quart heavy pot over moderately low heat, uncovered, stirring occasionally, until vegetables are softened, about 40 minutes. Stir in tomatoes with juice, okra, tomato paste, salt, and pepper and cook, covered, stirring occasionally, until stew is slightly thickened, 15 to 20 minutes. Remove from heat and stir in lemon juice. Cool, uncovered, and serve warm or at room temperature. Stir in parsley and salt to taste just before serving.

ARMENIAN VEGETABLE CASSEROLE

Armenian Vegetable Casserole image

This recipe has been in my family for years, and came from some Armenian friends. Although it's basically just vegetables cooked together, it's surprisingly hearty and satisfying. I usually don't cook with catsup, but it works well in this recipe.

Provided by ewilli

Categories Vegetable

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1/2 lb green beans
3 carrots
2 large potatoes
1 green bell pepper
2 stalks celery
1 medium eggplant
2 medium onions
1 (14 ounce) can tomatoes
1/2 cup catsup
1 1/2 teaspoons sugar
1 teaspoon basil
2 teaspoons salt
1/4 teaspoon pepper
3 small zucchini
1/2 cup plain yogurt (optional)

Steps:

Preheat oven to 350. Chop all vegetables except zucchini and place in a covered casserole or dutch oven. Add the rest of the ingredients and mix well.
Cover and cook for 1 1/2 hours.
Add the zucchini and mix gently. Leave uncovered and cook for 20 - 30 minutes more.
Serve over rice or with a delicious crusty bread, and top with a dollop of yogurt, if you like. Leftovers are even better the next day.

Nutrition Facts : Calories 155.5, Fat 0.6, SaturatedFat 0.1, Sodium 789.1, Carbohydrate 36, Fiber 7.9, Sugar 11.8, Protein 5

Tips:

Choose the right cut of lamb: For this recipe, a leg of lamb or shoulder roast works well. Look for meat that is evenly marbled with fat for the best flavor.
Marinate the lamb: Marinating the lamb in a mixture of olive oil, garlic, herbs, and spices helps to tenderize the meat and infuse it with flavor. You can marinate the lamb for as little as 30 minutes or up to overnight.
Cook the lamb to the right temperature: Lamb is best cooked to a medium-rare or medium doneness. This will keep the meat juicy and tender. Use a meat thermometer to ensure that the lamb is cooked to your desired temperature.
Let the lamb rest before serving: Once the lamb is cooked, let it rest for 10-15 minutes before slicing and serving. This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful dish.
Use fresh, seasonal vegetables: Fresh, seasonal vegetables are the best choice for this recipe. They will be more flavorful and have a better texture than vegetables that are out of season.
Grill the vegetables properly: To get the best flavor from the vegetables, grill them over high heat. This will help to caramelize the vegetables and give them a slightly smoky flavor.

Conclusion:

This Armenian lamb and grilled vegetable recipe is a delicious and flavorful dish that is perfect for any occasion. The lamb is tender and juicy, while the vegetables are grilled to perfection. This dish is sure to be a hit with your family and friends.