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Stanley’s Shish Kebab

A classic Armenian lamb shish kebab recipe. (Khorovatz)
Prep Time 40 mins
Cook Time 20 mins
Marinating time 12 hrs
Total Time 13 hrs
Course Main Course
Servings 6


  • 3 lbs. lean leg of lamb (cut into 2-ounce cubes)
  • cups yellow or white onions (diced)
  • 1 cup green bell pepper (diced - Note: Diced red onions, zucchini, red or yellow bell peppers, eggplant and cherry tomatoes may be used in this recipe.)
  • 1 cup fresh parsley ( minced)
  • 2-3 large garlic cloves (finely minced)
  • about 2 tsp. salt
  • about 1 tsp. black pepper
  • ½ cup inexpensive red wine, such as Carlo Rossi burgundy (or juice of one large freshly squeezed lemon)
  • ¼ cup olive oil


  • In a medium (non-corrosive) bowl, combine cubed lamb, onions, bell pepper, parsley and garlic. Add salt and pepper. Pour wine (or lemon juice) and olive oil over lamb and vegetables, then mix well.  Cover tightly, refrigerate, and allow to marinate 6-24 hours.  Mix occasionally.
  • Thread meat onto skewers or alternate with pieces of onions and bell peppers (and other vegetables, if used).
  • Place skewers on hot grill over hot coals or under hot broiler.  Turn as needed to cook uniformly on all sides until the meat is medium doneness (browned well on the outside and still pink on the inside). 
  • Serve with rice or bulgur pilaf.
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