Armenian Shish Kebab
NAHA and Brindille - Chicago
Nahabedian serves these shish kebabs with grilled peppers, onions, and scallions, as well as thick country bread or pita with hummus and a dip made of yogurt, cucumbers, and mint.
- One 4-to-5 pound leg of lamb
- 2 onions, sliced
- Freshly ground black pepper
- 1 cup red wine
- ½ cup olive oil
- 1 bunch flat-leaf parsley, chopped (including stems)
- 2 tablespoons dried oregano or 1/4 cup fresh oregano leaves and stems, chopped
- Kosher salt
Have the butcher bone the leg of lamb and remove all visible outside fat. Cut into 2-inch cubes, removing all fat and gristle. Use only lean, solid meat for the kebabs.
Place lamb and onions in a large bowl and season with the pepper. Add the wine, olive oil, parsley, and oregano. Mix and allow the meat to marinate for at least 4 hours and preferably overnight.
Remove meat from the marinade, thread onto skewers, and season with kosher salt. Grill over medium-high heat, turning frequently to cook evenly, about 15 minutes for medium rare and 25 minutes for medium to medium well. When removing meat from the skewers, place the meat in a deep pan in order to reserve the delicious natural juices from the meat. Sprinkle with lots of chopped parsley for flavor.