Armenian Shish Kabob

Recipe View In a medium bowl, whisk together the olive oil, lemon juice, white wine, and minced garlic. Season generously with salt, pepper, oregano, rosemary, and bay leaf. (5 minutes)

Recipe View Place the lamb cubes in a large resealable plastic bag. Pour the marinade over the lamb, ensuring each piece is evenly coated. Seal the bag tightly, removing any excess air. Marinate in the refrigerator for at least 24 hours, or up to 48 hours, for maximum flavor infusion. (24-48 hours)

Recipe View Preheat your broiler to high, positioning the oven rack to its top setting.

Recipe View Remove the lamb from the marinade, reserving the marinade for basting. Thread the lamb cubes onto metal skewers, leaving a small space between each piece. Thread the onion wedges, green pepper wedges, and mushrooms onto separate metal skewers. (15 minutes)

Recipe View Arrange the skewers on a broiler pan lined with foil. Brush the vegetables generously with the reserved marinade. (5 minutes)

Recipe View Broil the skewers, turning frequently to ensure even cooking. Cook the onions for approximately 12 minutes, the lamb for 10 minutes, the green peppers for 7 minutes, and the mushrooms for 3 minutes, or until each ingredient reaches its desired level of tenderness and slight char. (12 minutes)

Recipe View Carefully remove the cooked ingredients from their respective skewers. (5 minutes)

Recipe View Reassemble the skewers, alternating lamb, onions, green peppers, mushrooms, and tomato wedges to create a colorful and appealing presentation. (10 minutes)

Recipe View Place the reassembled skewers back onto the broiler pan and brush them once more with the reserved marinade. Discard any remaining marinade. (2 minutes)

Recipe View Return the skewers to the broiler and continue broiling, turning frequently, until the lamb is medium-rare and the vegetables begin to blacken slightly in spots, approximately 5 to 7 minutes. (7 minutes)

Recipe View Remove the Shish Kabobs from the broiler and let them rest for a few minutes before serving. Serve hot, accompanied by fluffy rice pilaf and warm pita bread.