Last summer, we got the bright idea to enter a shish kebab video in a national lamb-cooking contest. We figured our pomegranate-marinated recipe was a sure winner.
What we didn’t figure on was rain. A sudden downpour ruined the video, although we salvaged dinner. (Believe us, we’d find a way to make our kebab in a hurricane if we had to.)
We missed the contest, but we never miss the first shish kebab of spring.
We both have fond memories of our fathers firing up the grill in the backyard, the sure sign that winter was finally over.
Here’s our latest attempt at a shish kebab video, and a slightly revised recipe.
Yours is probably a little different. Or a lot different. Every Armenian family has its own twist, and some even have a secret ingredient or two.
Are you willing to share yours?
Our recipe and video are below!
Shish Kebab (Khorovatz)
- ½ leg of lamb (trimmed and cubed)
- 2 tomatoes (chopped)
- 1 large onion (chopped)
- 2 cloves garlic (crushed)
- ¼ cup parsley (chopped)
- 2 tbsp corriander (freshly ground)
- ½ tsp Allepo pepper (crushed)
- 2 cups pomegranate juice (or dry red wine)
- ¼ cup olive oil
- salt (to taste)
- Put the lamb cubes in a large mixing bowl.
- Add the tomato, garlic, onion and parsley. Toss thoroughly.
- Add the coriander, crushed pepper and pomegranate juice. Toss again.
- Cover, and refrigerate overnight, mixing at least once.
- Place lamb on skewers, then brush on olive oil and sprinkle on sea salt.
- Note: Save the marinated onions and tomato chunks but DON’T serve raw. Cook in a pan on the stove, or wrap in aluminum foil and cook on the grill.