Best 3 Armenian Shish Kabob Recipes

**Armenian Shish Kabob: A Culinary Journey into the Heart of Armenian Cuisine**

Savor the tantalizing flavors of Armenian shish kabob, a delectable dish that epitomizes the rich culinary heritage of Armenia. This dish consists of succulent meat, expertly seasoned and grilled to perfection, served alongside an array of vibrant accompaniments. Whether you prefer the classic lamb shish kabob, the juicy chicken shish kabob, or the delectable beef shish kabob, this culinary masterpiece promises an unforgettable gastronomic experience. Accompanied by traditional Armenian salads, sauces, and flatbreads, shish kabob embodies the warmth and hospitality of Armenian culture. Join us on a culinary adventure as we explore the secrets behind this beloved dish and present a collection of authentic Armenian shish kabob recipes that will transport you to the heart of Armenia.

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

MOM'S BEEF SHISH KABOBS

Mom's Beef Shish Kabobs image

My Mom has cooked this recipe for as long as I remember. Now that I live on my own, I can't wait to go back home over the holidays to have this excellent dish. Mom would probably be upset that I gave it away, but it is so delicious that I think everyone should have a chance to experience it. Technically shish kabobs use lamb, so these should be called beef kabobs, but this is the family recipe and what we call it.

Provided by Mike Hearne

Categories World Cuisine Recipes Asian

Time 16h45m

Yield 4

Number Of Ingredients 14

Ingredients

⅓ cup vegetable oil
½ cup soy sauce
¼ cup lemon juice
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1 clove garlic, minced
1 teaspoon coarsely cracked black pepper
1 ½ teaspoons salt
1 ½ pounds lean beef, cut into 1-inch cubes
16 mushroom caps
8 metal skewers, or as needed
2 green bell peppers, cut into chunks
1 red bell pepper, cut into chunks
1 large onion, cut into large squares

Steps:

Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.
Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.

Nutrition Facts : Calories 417.6 calories, Carbohydrate 15.8 g, Cholesterol 58.7 mg, Fat 28.6 g, Fiber 3.6 g, Protein 26.2 g, SaturatedFat 6.1 g, Sodium 2815.9 mg, Sugar 6.8 g

ARMENIAN SHISH KEBAB

Armenian Shish Kebab image

Make and share this Armenian Shish Kebab recipe from Food.com.

Provided by Mark Marcarian

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs boneless leg of lamb
1/2 cup olive oil
2 tablespoons fresh lemon juice
3 large garlic, peeled and crushed
1 teaspoon dry white wine
1 small bay leaf
1/8 teaspoon salt
1/8 teaspoon dried oregano
1/8 teaspoon dried rosemary leaves
1/8 teaspoon ground black pepper
2 large onions, peeled and cut into 8 wedges each
2 large green bell peppers, cut into 8 pieces each
12 medium mushrooms, stemmed and wiped clean
2 large tomatoes, stems removed & cut into 8 wedges

Steps:

Place lamb in a large container with a cover.
In a medium bowl mix olive oil, lemon juice, garlic, wine, bay leaf, salt, pepper, oregano, and rosemary.
Pour marinade over lamb cubes, stir thoroughly, and refrigerate,covered, at least 24 hours, stirring occasionally.
About 1 hour before serving time, preheat broiler.
Drain lamb kebabs, reserving marinade.
Thread separate skewers of lamb, onion, green pepper, and mushrooms and place on a broiling tray.
Baste vegetables with some of reserved marinade.
Broil about 4 inches from heat, turning frequently, as follows: green pepper, about 7 minutes; onions, about 12 minutes; mushrooms, about 3 minutes.
Remove skewers and allow to cool slightly, until ingredients and skewers can be handled.
Leave broiler on.
Remove skewers from ingredients and rethread 4 or 8 skewers (depending on size of skewers) so that each one includes, in alternating pieces, some lamb, onion, green pepper, mushrooms, and tomato.
Baste again with any remaining marinade.
Return skewers to broiler and, turning frequently, broil until meat is reheated and cooked medium-rare, vegetables are slightly blackened in spots, and tomatoes are very tender but not yet falling off skewers (5 to 7 minutes more).
Serve with Rice Pilaf and Pita Bread.

ARMENIAN HERB MARINADE GRILLED CHICKEN BREASTS

Armenian Herb Marinade Grilled Chicken Breasts image

This is THE most AWESOME grill marinade I've ever tasted in my life! I don't know where my Mom got this, but there is no match that I've ever known of...it is simplicity and freshness, yet rich, robust and succulent! I haven't told you this one yet, because I was entering it in a grilling contest for a Weber grill, but I can't hold back any longer! It is wonderful for chicken breasts and also for lamb. My Mom used to make chicken and lamb kabobs with this marinade and we always wanted more!!! NOTE: Prep time does not include the 24-48 hours marinating time. UPDATE: My grill has died....So in desperation to taste this chicken again, I tried Bobo3039's suggestion about baking it in a 350 degree oven...Results were wonderful!!! (Still missed that charcoal essence, but one must "roll with the punches" and make do...In this case, Bobo3039 was right on the money!)

Provided by Stacky5

Categories Chicken Breast

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup olive oil
1/4 cup lemon juice
1 teaspoon salt
1 teaspoon thyme
1 teaspoon marjoram
1/2 teaspoon pepper
1 garlic clove, minced
1/2 cup finely chopped shallot
1/4 cup snipped parsley
1 1/2-2 lbs chicken breasts, whole or 1 1/2-2 lbs lamb, cut in chunks

Steps:

Mix all ingredients together (except meat) and whisk thoroughly.
Put cleaned and dried meat in a large 8 x 11-inch glass baking pan and pour marinade over all, being sure to coat well.
Cover with plastic wrap and let marinate in refrigerator for 24 to 48 hours.
Drain meat and grill, basting with marinade until meat is cooked through.
NOTE: This is excellent served leftover, cold on a Caesar salad!

Tips:

Use high-quality, fresh ingredients for the best flavor.
Marinate the meat for at least 30 minutes, or up to overnight, to tenderize it and infuse it with flavor.
Use a variety of vegetables for the skewers, such as tomatoes, onions, peppers, and mushrooms.
Season the vegetables lightly with salt and pepper before grilling.
Grill the skewers over medium heat, turning them frequently, until the meat is cooked through and the vegetables are tender.
Serve the skewers with your favorite dipping sauce, such as tzatziki sauce or hummus.

Conclusion:

Armenian shish kabob is a delicious and easy-to-make dish that is perfect for a summer cookout or party. With its tender meat, flavorful vegetables, and tangy dipping sauce, this dish is sure to be a hit with everyone. So next time you're looking for a tasty and impressive dish to serve, give Armenian shish kabob a try!