Armenian Shish Kebab

    4 hours 30 minutes

    Being of Armenian origin myself, I have grown up with this food for years and would like to share it with those who are not familiar with Armenian cuisine.


    New South Wales, Australia
    12 people made this

    Serves: 4 

    • 2 diced onions
    • 1 tablespoons oregano
    • 1/2 tablespoon black pepper
    • 1 tablespoon tomato paste
    • 1 tablespoon crushed garlic
    • 1/2 handful chopped parsley
    • 1/2 cup vegetable oil
    • 1/2 cup pomegranate juice
    • 1 tablespoon sweet paprika
    • 2 tablespoons dry wine (optional)
    • 2 tablespoons lime juice
    • 2kg diced lamb leg or lamb shoulder

    Preparation:15min  ›  Cook:15min  ›  Extra time:4hours marinating  ›  Ready in:4hours30min 

    1. Simply mix all the ingredients except the meat in one bowl so its evenly combined.
    2. Then add the meat and mix again until all the meat is evenly coated with the marinade.
    3. Refrigerate for at least 4 hours or over night if you are able to.
    4. Thread onto skewers and place on the grill, if using an open grill, ensure to constantly turn the skewer to reduce charring on the meat.
    5. Goes perfect with rice, bread or salad.

    See it on my blog

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    The best.  -  20 Oct 2017