Shish Kebabs(This Recipe Is Taken From "Treasured Armenian Recipes")
Succulent lamb kebabs with bright tomato, pepper, onion, and eggplant, finished with oregano, allspice, olive oil and vinegar. Perfect for summer barbecues and family gatherings.
Ingredients
Instructions
- Cut the boneless leg of lamb into 1.5‑inch cubes.
- Stir the lamb cubes with sliced onions, oregano, allspice, olive oil and vinegar to coat evenly.
- Transfer the mixture to a container and cover; refrigerate to marinate for at least a few hours or overnight.
Tips & Substitutions
For optimal flavor, marinate the lamb overnight; this allows the spices to penetrate fully. If you don't have oregano, try substituting with thyme or rosemary. When skewering, alternate the lamb with fresh tomatoes, green peppers, and onions for added flavor and color. For a twist, consider adding eggplant slices between the meat cubes, enhancing the Mediterranean recipes vibe.
Serving Suggestions
Serve the shish kebabs with a side of rice or warm pita bread, and a fresh salad to balance the richness of the lamb. They pair beautifully with Green Beans With Meat Served Over Rice for a complete meal. Consider drizzling a yogurt sauce over the kebabs for a cooling effect, enhancing the overall flavor experience.
Storage & Reheating
Leftover shish kebabs can be stored in an airtight container in the refrigerator for up to three days. To reheat, place them in a skillet over medium heat, adding a little olive oil to prevent drying. Alternatively, you can use a microwave, heating in short bursts until warmed through, but the skillet method will keep them juicier.
Nutrition & Diet Analysis (per serving)
Each serving of Shish Kebabs(This Recipe Is Taken From "Treasured Armenian Recipes") contains roughly 104 calories, with 1g protein, 18g carbohydrates, and 2g fat. It is a good source of iron (12% of the Daily Value). Note that it is relatively high in sodium, at 510mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for these kebabs?
Yes, you can substitute the leg of lamb with chicken, beef, or even tofu for a vegetarian option. Adjust the marinating time accordingly; chicken will require less time, while beef may need a bit longer to become tender.
How do I know when the kebabs are cooked through?
For lamb, cook until it reaches an internal temperature of 145°F for medium-rare, which is ideal for this dish. Use a meat thermometer to check. If using chicken, ensure it reaches at least 165°F for safe consumption.
What can I do with leftover marinade?
Leftover marinade should not be reused directly due to raw meat contamination. However, you can bring it to a boil for a few minutes to kill any bacteria, then use it as a sauce or glaze for grilled vegetables or as a dressing for salads.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).