armenian shish kabob

Ingredients

• Servings: 6
• 1/2 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon dry white
• 1 tablespoon minced garlic
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon dried oregano
• 1/8 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

Recipe

Cook Time: 18 mins Ready Time: 1 hr 18 mins


• stir together olive oil, lemon juice, , 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 metal skewers; reserve marinade. thread onion wedges, green peppers, and mushrooms 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 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.