"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Armenian Shish Kabobs Recipe

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This recipe for Armenian Shish Kabobs, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Roylance
Added: Monday, October 8, 2007


1/2 cup olive or salad oil
1/4 cup lemon juice (can substitute vinegar)
1 teas. Salt
1 teas. Dried marjoram, crushed
1 teas. Dried thyme, crushed
1/2 teas. Pepper
1 to 2 cloves crushed garlic
1/2 cup finely chopped onion
1/4 cup snipped parsley
2 lbs cubed meat. (We use wild game either elk or deer, but you can use beef or lamb too. The original recipe called for lamb)
Green and red sweet peppers and onion cut into large chunks.
Fresh Pineapple chunks optional

Combine oil, lemon juice, salt spices, garlic, finely chopped onion, and parsley. Add meat and stir to coat. Refrigerate several hours or overnight, turning meat occasionally.
Fill skewers with meat cubes, chunks of peppers, onions, (pineapple if desired) and mushrooms. Broil over hot coals 10 to 12 minutes until meat is cooked, turning, and brushing often with marinade. Serves 6

Personal Notes:
Personal Notes:
If you use the wooden skewers, make sure you soak them in water for at least an hour before you fill and cook.

I have served this many times for large groups of people, but I have learned after many sharp pokes to my hand, that people love to create their own skewers, so now I let them! Caution for mom's, let your kids pick what they want, but you do the poking, or you will be kissing many "owies"




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