Shish Kebab

Shish Kebab
Staff Writer
Shish Kebab

Robyn and Douglas Kalajian

Shish Kebab

My husband and I both have fond memories of our fathers firing up the grill in the backyard. When the skewers came out of hibernation, it was a sure sign that winter was finally over. Not only was my father the chief shish kebab maker in our household, he built our shish kebab machine and skewers as well.

Every Armenian family has its own twist on making shish kebab (known as khorovatz in Armenian circles), and some even have a secret ingredient or two. Recipes can vary a little — or a lot!

Here’s our rendition of an Armenian classic for shish kebab.

Click here to see the Grilling & Barbecue Guide 2012.

4
Servings
205
Calories Per Serving
Deliver Ingredients

Notes

*Note: If unavailable, use ½ teaspoon paprika and dash of cayenne.

**Note: We love to roast more tomatoes, onions, and red or green peppers with our kebab, but it's best to cook them separately from the meat. Alternating meat and veggies on the skewers makes a nice presentation, but they don't all cook at the same rate.

Ingredients

  • 1/2  leg of lamb, trimmed and cut into 1 1/2-inch cubes
  • tomatoes, chopped
  • cloves garlic, crushed
  • large white or yellow onion, chopped coarsely
  • 1/4  Cup  coarsely chopped parsley
  • 2  Tablespoons  freshly ground coriander
  • 1/2  Teaspoon  crushed Aleppo pepper*
  • 2  Cups  pomegranate juice
  • 1/4  Cup  olive oil
  • Sea salt, to taste

Directions

Put the lamb cubes in a large mixing bowl. Add the tomatoes, garlic, onion, and parsley. Toss thoroughly. Add the coriander, crushed pepper, and pomegranate juice. Toss again. Cover and refrigerate overnight, mixing at least once.

Build a charcoal fire in a grill and let the flames die out. Place the lamb on skewers, then brush on the olive oil and season with sea salt, to taste, just before grilling. Position the skewers 5-6 inches over the hot coals. For rare, cook about 10 minutes; for medium-rare, cook about 15 minutes; and for well-done, cook about 20 minutes.

Save the marinated onions and tomato chunks but do not serve raw. Cook in a pan on the stove, or wrap in aluminum foil and cook on the grill until they reach the desired level of doneness.**

Nutritional Facts

Total Fat
14g
20%
Sugar
12g
13%
Saturated Fat
2g
8%
Cholesterol
7mg
2%
Carbohydrate, by difference
18g
14%
Protein
3g
7%
Vitamin A, RAE
1µg
0%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
27mg
36%
Vitamin K (phylloquinone)
10µg
11%
Calcium, Ca
8mg
1%
Fiber, total dietary
3g
12%
Folate, total
2µg
1%
Magnesium, Mg
3mg
1%
Niacin
9mg
64%
Pantothenic acid
4mg
80%
Phosphorus, P
20mg
3%
Selenium, Se
1µg
2%
Sodium, Na
31mg
2%
Water
86g
3%