How To Make & Cook Armenian Shish Kebab

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat, while pork is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is typically less expensive.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more shelf-stable and often less costly.

bell peppers

🥗Healthier: zucchini

💰Cheaper: onions

Zucchini can provide a similar texture, while onions are usually cheaper.

Cut 2 kilos of lamb shoulder into pieces, ensuring they are not too fatty.

In a small bowl, combine 2 diced onions, 1 tablespoon dry oregano, 1 tablespoon salt, 0.5 tablespoon black pepper, 1 tablespoon tomato paste, 1 tablespoon crushed garlic, 0.5 handful chopped parsley, 0.5 cup vegetable oil, 0.5 cup pomegranate juice, 1 tablespoon sweet paprika, 2 tablespoons dry white wine, and 2 tablespoons lime juice. Mix well.

Pour the marinade over the lamb pieces and ensure they are evenly coated.

Cover the marinated lamb and refrigerate for about 4 hours, preferably overnight.

Skewer the marinated lamb pieces onto long metal skewers, ensuring pieces are of similar size for even cooking.

Prepare a long grill (mango) on full blast heat.

Place the skewers on the grill, flipping them every 30 seconds to 1 minute to prevent burning.

Cook until the meat reaches medium doneness, checking by squeezing the smaller pieces of meat.

Once cooked, remove the skewers from the grill and let them rest on the cold side of the grill.

To serve, use Lebanese bread to catch the meat as it is removed from the skewers.

Cooking Techniques

Equipment Needed

Spice Level: