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Armenian Lamb Shish Kebabs

1 boned leg of lamb - (4 to 5 lbs)
2 onions -- sliced
1 cup red wine
1/2 cup olive oil
1 cup fresh oregano
1 tablespoon salt
Freshly-ground black pepper -- to taste

Have butcher bone leg of lamb and remove all visible outside fat. Cut into 2-inch cubes, removing all fat and gristle. Use only lean solid meat for kebabs. (Excess meat can be used for other dishes or to make lamb stock.)

Place lamb meat and onions in large bowl. Add wine, olive oil, oregano, salt and pepper to taste; mix well and refrigerate at least 4 hours, preferably overnight.

Before grilling, soak wooden skewers 20 minutes in cold water to prevent burning. Remove meat from marinade and thread onto skewers. Grill over medium-high heat, turning frequently to cook evenly, about 15 minutes for medium-rare and 25 minutes for medium.

This recipe yields 8 servings.

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