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Armenian Shish Kebab

eastern europe, lamb, transylvania

2 pounds boneless leg of lamb
1/2 cup olive oil
2 tablespoons fresh lemon juice
3 large cloves garlic; peeled and crushed
1 teaspoon dry white 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 e

Place lamb in a large container with a cover. In a medium bowl mix olive oil, lemon juice, garlic, wine, bay leaf, salt, pepper, oregano, and rosemary. Pour marinade over lamb cubes, stir thoroughly, and refrigerate, covered, at least 24 hours, stirring occasionally.About 1 hour before serving time, preheat broiler. Drain lamb kebabs, reserving marinade. Thread separate skewers of lamb, onion, green pepper, and mushrooms and place on a broiling tray. Baste vegetables with some of reserved marinade. Broil about 4 inches from heat, turning frequently, as follows: and and green pepper, about 7 minutes; onions, about 12 minutes; mushrooms, about 3 minutes. Remove skewers and allow to cool slightly, until ingredients and skewers can be handled. Leave broiler on. 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. Baste again with any remaining marinade. 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). NOTES : To serve, bring skewers to the table and push meat and vegetables off them onto each plate individually. Yield: 4 servings. 3895 0 0 0 0 0 0 0 1286 0 0 0 0 0 0 0 0 0

Contributor: © 1995 Cole Group, Inc.

Yield: 4 servings

Preparation Time: 0:00

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