Succulent chicken breast strips are marinated in pineapple juice, brown sugar and soy sauce. They are threaded onto wooden skewers then barbecued until done.
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.
Chicken is combined with onion and capsicum to make colourful kebabs; these are then basted while cooking in a sweet honey and soy marinade.
Pork marinated in a homemade Asian peanut sauce is barbecued on skewers with water chestnuts, capsicum and onion slices.
Pieces of lamb are marinated in garlic, oil, and red wine vinegar, then threaded on rosemary skewers and barbecued. A creamy, herby sauce of Greek yoghurt, fresh mint, oregano and parsley complement these kebabs nicely!