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Recipe: Armenian Lamb Kebabs (1960's)

Main Dishes - Beef and Other Meats
ARMENIAN LAMB KEBABS

4 cups "boned-out" leg of lamb, cut in 2-inch cubes
FOR THE MARINADE:
1/3 cup olive oil
1 cup red wine vinegar
1 Medium yellow onion, sliced
1/8 teaspoon garlic salt (optional)
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon oregano
1/4 teaspoon thyme (optional)

FOR THE SHISH KABOB:
large green (Bell) pepper, cut in pieces
Mushroom caps
Tomatoes cut in quarters
Onion, peeled, cut in pieces
Canned, drained pimento
Salt, pepper (to taste)

Trim off fat from lamb. Place meat in a bowl containing a marinade made by mixing together the olive oil, vinegar, onion and seasonings. Cover, refrigerate several hours or overnight, turning meat occasionally.

WHEN READY TO COOK:
Arrange lamb on skewers alternately with vegetables. Brush lightly with marinade. Pour remaining marinade into a saucepan and boil for a few minutes.

Cook shish kabobs on outdoor grill over coals. Turn, basting frequently with marinade until meat is done (15 minutes or longer depending on size of cubes). Season as desired.

Push cooked lamb and vegetables off skewers onto plate with a fork. Serve with rice pilaf and green salad.

Serves 8.
Source: Evening Independent newspaper, May 25, 1966
MsgID: 0312476
Shared by: R. Barton - Sacramento, CA
Board: International Recipes at Recipelink.com
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