Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Armenian Shish Kebab
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- #48148
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
2 pounds boneless leg of lamb
1/2 cup olive oil
2 tablespoons fresh lemon juice
3 cloves garlic, peeled and crushed
1 teaspoon dry white wine
1 small bay leaf
1/8 teaspoon salt
1/8 teaspoon dried oregano
1/8 teaspoon dried rosemary leaves
1/8 teaspoon ground black pepper
2 large onions, peeled and cut into 8 wedges each
2 large green bell peppers, cut into 8 pieces each
12 medium mushrooms, stemmed and wiped clean
2 large tomatoes, stems removed & cut into 8 wedges each
directions
Place lamb in a large container with a cover. In a medium bowl mix olive oil, lemon juice, garlic, wine, bay leaf, salt, pepper, oregano, and rosemary. Pour marinade over lamb cubes, stir thoroughly, and refrigerate, covered, at least 24 hours, stirring occasionally.
About 1 hour before serving time, preheat broiler. Drain lamb kebabs, reserving marinade. Thread separate skewers of lamb, onion, green pepper, and mushrooms and place on a broiling tray. Baste vegetables with some of reserved marinade.
Broil about 4 inches from heat, turning frequently, as follows: and and green pepper, about 7 minutes; onions, about 12 minutes; mushrooms, about 3 minutes. Remove skewers and allow to cool slightly, until ingredients and skewers can be handled. Leave broiler on.
Remove skewers from ingredients and re-thread 4 or 8 skewers (depending on size of skewers) so that each one includes, in alternating pieces, some lamb, onion, green pepper, mushrooms, and tomato. Baste again with any remaining marinade.
Return skewers to broiler and, turning frequently, broil until meat is reheated and cooked medium-rare, vegetables are slightly blackened in spots, and tomatoes are very tender but not yet falling off skewers (5 to 7 minutes more).
added by
johnos
nutrition data
Nutritional data has not been calculated yet.
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