We have an eclectic holiday celebration. This year we decided on serving lamb for the second night of Passover and my traditional Easter. Lamb and specifically lamb Shish kabob is my favorite meal.
My dad would cut the lamb himself but I cheated and asked the butcher. This was my father’s meal… he was the butcher, the prep cook and the chef. We watched and waited for a taste of luscious lamb sizzling off the skewer. It was like waiting for a piece of crisp skin when cutting the turkey at Thanksgiving.
The metal skewers we use are from my Grandmother’s kitchen stored in an old bag made from a remnant piece of carpet. The large pan is also from Grandma’s… it serves a crowd. This recipe can easily be doubled and the veggies can stay about the same.
I serve this with a wonderful unleavened Armenian bread you may call lahvosh and Armenian pilaf. Of course we added salad and fruit.
This really is a complete meal… enjoy!
RECIPE: Armenian Shish Kabob
• 5 lbs cubed leg of lamb
• Juice of 3 lemons
• 1 onion diced
• 2 ripe tomatoes diced
• 2 hot banana peppers diced (Use only one if you don’t like the heat!)
• 3 cloves of garlic minced
• Salt and pepper
I ask the butcher to precut my cubed leg of lamb. I prefer domestic lamb as it is less gamey than New Zealand lamb. Marinate the lamb with the above ingredients. Then add kosher salt and pepper. Marinate the day before, this is important to get the best taste.
• 8-10 small ripe tomatoes
• 6 cubanella peppers (sweet peppers)
• 4-6 red peppers
• 4 green peppers
• 4 hot banana peppers
• 8 onions small white or sweet
• Clean the vegetables, cut the peppers in quarters to skewer cleaning out the seeds.
• The next day prepare a “hot” grill.
• Skewer the lamb separately from the veggies… skewer the onions, tomatoes and peppers each on different skewers. Have a large covered Dutch oven ready.
• Grill the meat and veggies alternating when done slice off into large pan. As you do this you will quarter the onions, and tomatoes. The mixture will look like stew when everything is grilled and in large covered pot put it on the grill at a lower heat to simmer.
• Serve with pilaf and enjoy!