Armenian-Style Kabobs

ala Sarkissian

Although the kitchen time is 45 minutes, you will have to start preparing the dish up to 3 days in advance. Beef can easily be substituted for lamb. Cut the meat into 1 1/2 to 2-inch cubes. If your clove of garlic is small, use two. The recipe calls for bell peppers, onions and cherry tomatoes. The selection of vegetables is optional. I have had good results using, small pieces of corn on the cob, sliced squash and mushrooms. Serving Idea: With rice pilaf - it is absolutely wonderful.

Preparation: 45 minutes over 3 days Heirloom Recipe
Serves 8 Pattie Knapp and Meds Heidig Sarkissian
Marinade Ingredients:
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 1 teaspoon salt
  • 1/4 cup snipped parsley
  • 1 teaspoon thyme
  • 1/2 teaspoon ground black pepper
  • 1 clove minced garlic
  • 1/2 cup minced onion
  • 1 teaspoon marjoram
Meat and Vegetables:
  • 2 pounds lamb -- cut in 1" cubes
  • 2 large bell pepper
  • 2 large onion
  • 1 basket cherry tomatoes
  1. Combine all of the marinade ingredients in a large, tightly-coverable, non-reactive bowl. Add the meat.
  2. Cover and marinate overnight at least but up to three days.
  3. Remove meat cubes form marinade. Discard the marinade - do not reuse. Wash and pare and then cut each onion into 6 equal wedges, cutting from top to bottom.
  4. Wash and pare bell pepper. Cut each pepper into 6 equal pieces. Wash and de-stem the cherry tomatoes.
  5. Skewer meat and vegetables onto skewers. There are more meat pieces than vegetables so use an arrangement to make 8 to 10 equal skewers.

You have several cooking options. Oven broiling is alright for those cold and blustery days when you don't want to go outside. But, the flavor will be much better if the kabobs are grilled over a gas or briquette fire. Meds Heidig would add dried grapevines to the fire and the smoke from the vines imparted an irresistible flavor to the kabobs. Grill to desired doneness.

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Latest revision done September 2005
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