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Lamb Shish Kabob Armenian-Style

Lamb Shish Kabob Armenian-Style

Lamb Shish Kabob Armenian-Style

This recipe for lamb kufta comes from the Armenian community and shows off the distinct and flavorful lamb meat in an easy-to-serve shish kabob. Lamb is a nutritious meat, high in iron, zinc, and B vitamins. Lambs in the United States free range on grass prairies making lamb the ultimate in eco-friendly meat as well.

Lamb Shish Kebob, serves 8

Ingredients

3 pounds of lamb

1 large onion

1/4 cup finely minced fresh parsley

1/2 cup light olive oil

1 cup red wine

3 cloves of freshly minced garlic

10-12 large mushrooms

1 large onion (for skewers)

1 large bell pepper

Marinate overnight

Trim and cube a leg of lamb into 2" cubes. Save the bones for broth making.

Mix together a marinade of the onion, parsley, olive oil, red wine, and garlic.

Combine the meat and marinade in a glass container. Stir well to coat the lamb.

Cover and refrigerate overnight.

Skewers

Clean 10-12 large mushrooms.

Cut 1 large onion and 1 large bell pepper into 10-12 pieces each.

Drain the lamb.

Set out the onion and pepper, mushrooms, and meat on a large platter or cutting board. This is your work surface for putting together the shish kebabs.

Alternate the lamb on the skewer with a pepper, onion, or mushroom so that a vegetable is between each piece of lamb. Begin and end your skewer with the meat -- it will stay on the skewer better.

Grill the shish kebob on your barbecue or broil in your oven until done. Grill them for 6-7 minutes, turning several times. Broil them for 3-4 minutes on each side.

Salt immediately.

Serve with a side grain such as quinoa and a green salad.
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Lamb Shish Kabob Armenian-Style Anaheim