Best 2 Armenian Lamb And Grilled Vegetables Recipes

Embark on a culinary journey to Armenia with our delectable Armenian Lamb and Grilled Vegetables recipes. Savor the succulent flavors of tender lamb chops, marinated in aromatic herbs and spices, grilled to perfection and paired with a vibrant array of grilled vegetables. Indulge in the delightful Grilled Eggplant and Tomato Salad, a refreshing blend of smoky eggplant, juicy tomatoes, tangy onions, and a zesty dressing. Experience the harmonious balance of flavors in our Armenian Cucumber and Tomato Salad, where crisp cucumbers, ripe tomatoes, and fresh herbs unite in a refreshing symphony. For a delightful appetizer or side dish, try our Garlicky Green Bean Salad, featuring crisp green beans tossed in a savory garlic-infused dressing. And to complete your Armenian feast, relish our flavorful Armenian Rice Pilaf, a fluffy and aromatic rice dish infused with the essence of toasted orzo and vibrant spices. Let these authentic Armenian recipes tantalize your taste buds and transport you to the heart of this vibrant culinary tradition.

Check out the recipes below so you can choose the best recipe for yourself!

KHOROVATS (ARMENIAN GRILLED VEGETABLE SALAD)

Khorovats (Armenian Grilled Vegetable Salad) image

Khorovats are Armenian grilled vegetables that are perfect for entertaining. They are very easy to make and you can serve them on a platter or as a grilled vegetable salad.

Provided by Maria Ushakova

Time 35m

Number Of Ingredients 7

Ingredients

6 medium tomatoes
5 Chinese eggplants
3 bell peppers
3 cloves garlic, minced
1 handful cilantro, parsley, or basil, chopped
salt
1 Tbsp olive oil, (optional)

Steps:

Preheat the grill to the medium heat. (About 350F. You should be able to hold your hand a few inches from the grate for 5-7 seconds.)
With a fork, poke holes in the skin of the eggplants in three or four places. Place the tomatoes, eggplants, and bell peppers on the grill. Close the lid.
Check on the vegetables every once in a while and turn them as needed.
Cook the vegetables for about 20 minutes or until they are soft and start to collapse.
Arrange on a platter and garnish with fresh herbs and chopped red onion.
Transfer the cooked vegetables from the grill into a bowl. Cover with a lid and let it stand until the vegetables are cool enough to handle (5-10 minutes).
Remove the skin from the vegetables and chop into chunks. Drain the liquid as needed.
Transfer into a salad bowl and add the garlic, herbs, and olive oil if using. Season with salt. Serve warm.

Nutrition Facts : Calories 93 calories, ServingSize 1/4 of recipe

ARMENIAN SHISH KABOB

Armenian Shish Kabob image

Mouth watering BBQ/grilled lamb or beef with veggies and spices. Serve with rice pilaf and pita bread.

Provided by chefmarkmarcarian

Categories Meat and Poultry Recipes Lamb

Time P1DT1h18m

Yield 6

Number Of Ingredients 14

Ingredients

½ cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon dry white wine
1 tablespoon minced garlic
⅛ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon dried oregano
⅛ teaspoon dried rosemary leaves
1 bay leaf
2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes
2 large onions, peeled, cut into 8 wedges each
2 large green bell peppers, cut into 8 wedges each
12 mushrooms, stems removed
2 large tomatoes, cut into 8 wedges

Steps:

Stir together olive oil, lemon juice, wine, and garlic; season with salt, pepper, oregano, rosemary, and bay leaf. Toss lamb with marinade until evenly combined, then pour into a resealable plastic bag, and marinate in refrigerator 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; reserve marinade. Thread onion wedges, green peppers, and mushrooms onto separate metal skewers. Brush vegetables with reserved marinade.
Broil the skewers on a broiler pan, turning frequently. Cook onions for 12 minutes, lamb for 10 minutes, green pepper for 7 minutes, and the mushrooms for 3 minutes. Remove from oven, and allow to cool until cool enough to handle.
Remove skewers from ingredients and set aside. Reassemble skewers, alternating lamb, onions, green peppers, mushrooms, and tomatoes. Place onto broiler pan and brush again with 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, 5 to 7 minutes.

Nutrition Facts : Calories 384 calories, Carbohydrate 11.8 g, Cholesterol 61.5 mg, Fat 29.3 g, Fiber 3 g, Protein 19.7 g, SaturatedFat 7.1 g, Sodium 101.3 mg, Sugar 5.8 g

Tips:

Choose the right cut of lamb: For this recipe, a boneless leg of lamb or shoulder roast is best. These cuts are tender and flavorful, and they can withstand the high heat of the grill.
Marinate the lamb: Marinating the lamb in a mixture of yogurt, olive oil, garlic, and spices helps to tenderize the meat and infuse it with flavor.
Use a hot grill: A hot grill will help to sear the lamb and prevent it from sticking. If your grill is not hot enough, the lamb will cook slowly and become tough.
Cook the lamb to the right temperature: The internal temperature of the lamb should reach 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium, or 170 degrees Fahrenheit for well-done.
Let the lamb rest before carving: After the lamb is cooked, let it rest for 10-15 minutes before carving. This will help the juices to redistribute throughout the meat, resulting in a more tender and flavorful lamb.
Serve the lamb with grilled vegetables: Grilled vegetables are a delicious and healthy accompaniment to lamb. Some good options include zucchini, eggplant, bell peppers, and tomatoes.

Conclusion:

Armenian lamb and grilled vegetables is a flavorful and impressive dish that is perfect for a special occasion. By following these tips, you can easily create a delicious and memorable meal that your guests will love.