Armenian Shish Kebab

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 lbs boneless leg of lamb
• 1/2 cup olive oil
• 2 tablespoons fresh lemon juice
• 3 large garlic, peeled and crushed
• 1 teaspoon dry wine
• 1 small bay leaf
• 1/8 teaspoon salt
• 1/8 teaspoon dried oregano
• 1/8 teaspoon dried rosemary leaves
• 1/8 teaspoon ground black pepper
• 2 large onions, peeled and cut into 8 wedges each
• 2 large green bell peppers, cut into 8 pieces each
• 12 medium mushrooms, stemmed and wiped clean
• 2 large tomatoes, stems removed & cut into 8 wedges

Recipe

• 1 place lamb in a large container with a cover.
• 2 in a medium bowl mix olive oil, lemon juice, garlic, wine, bay leaf, salt, pepper, oregano, and rosemary.
• 3 pour marinade over lamb cubes, stir thoroughly, and refrigerate,covered, at least 24 hours, stirring occasionally.
• 4 about 1 hour before serving time, preheat broiler.
• 5 drain lamb kebabs, reserving marinade.
• 6 thread separate skewers of lamb, onion, green pepper, and mushrooms and place on a broiling tray.
• 7 baste vegetables with some of reserved marinade.
• 8 broil about 4 inches from heat, turning frequently, as follows: green pepper, about 7 minutes; onions, about 12 minutes; mushrooms, about 3 minutes.
• 9 remove skewers and allow to cool slightly, until ingredients and skewers can be handled.
• 10 leave broiler on.
• 11 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.
• 12 baste again with any remaining marinade.
• 13 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).
• 14 serve with rice pilaf and pita bread.