MAIN DISH
ARMENIAN SHISH KEBAB
Serve with lavash or pita bread with radishes, fresh herbs and feta cheese or with rice and steamed or grilled vegetables. The kebabs can be grilled if you prefer.
• ½ cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dry white wine
• 1 tablespoon minced garlic
• Salt and freshly ground pepper
• 1/8 teaspoon dried oregano
• 1/8 teaspoon dried rosemary
• 1 bay leaf
• 2 pounds boneless leg of lamb, cut into 2-inch cubes
• 2 large onions, peeled and cut into 8 wedges
• 2 large green bell peppers, cut into 8 wedges
• 12 button mushrooms, stems removed
• 2 large tomatoes, cut into 8 wedges
Stir olive oil, lemon juice, wine and garlic in a large mixing bowl. Add salt and pepper to taste and add oregano, rosemary and bay leaf. Toss lamb with marinade until evenly coated, then pour into a resealable plastic bag and refrigerate at least 24 hours.
Position oven rack to its top setting and set oven to broil. Remove lamb from marinade and thread onto metal skewers. Boil marinade for 3 or 4 minutes. Thread onions, peppers, and mushrooms onto separate metal skewers. Brush the vegetables with the boiled marinade.
Broil the skewers on a broiler pan, turning frequently. Cook onions for about 12 minutes, lamb for 10 minutes, peppers for 7 minutes and mushrooms for 3 minutes. Remove from oven and let rest until cool enough to handle. Remove skewers from meat and vegetables and set aside. Reassemble the skewers, alternating lamb, onions, peppers, mushrooms and tomatoes. Place onto broiler pan and brush again with the 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, about 5 to 7 minutes. Makes 6 to 8 servings.
Source: Adapted from allrecipes.com.
Per serving: 441 calories (75 percent from fat), 36.8 g fat (12.9 g saturated, 19.2 g monounsaturated), 74.8 mg cholesterol, 21.4 g protein, 6.8 g carbohydrates, 1.7 g fiber, 84.2 mg sodium.
