Food

Weekend Recipe – Kris Jenner’s Armenian Lamb shish kababs

Hi Guys, today I wanted to shear with you all another one of my favourite recipes from Kris Jenner’s cook book “In the kitchen with kris”. This recipe is one of the best, since the first time I made this recipe I crave them all the time, theres tons of flavour and the meat is so tender! This was an instant hit with my family! Screen Shot 2016-02-10 at 09.59.56


Armenian Lamb Shish Kebabs – Makes 4 Serving  from the book In the kitchen with kris Jenner.

Marinade

  • 1medium yellow onion, finally chopped
  • one 6 ounce can tomato paste
  • 1/2 cup extra-verdin olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons ground allspice
  • 2 teaspoons red pepper flakes
  • 1/2 teaspoons freshly ground black pepper
  • 3 large bay leaves

Lamb Kebabs

  • 3 1/2 pounds leg of lamb, boneless, well trimmed and cut into 16 chuncks
  • 2 small red onions, each cut into 6 wedges
  • 1 large green bell pepper, cored, seeded, and cut into 12 pieces
  • olive oil
  • 2 teaspoons kosher salt

To make the marinade: In a large stainless steel or glass bowl, combine the onion,tomato paste, olive oil, vinegar, allspice, red pepper flakes, black pepper, and bay leaves. Add the lamb and mix well to coat. cover and refrigerate for at least 6 or up to 24 hours.

If your lucky enough to live somewhere warm you can cook these on an out door grill, but as I live in the uk and its freezing, I have to cook these on a high heat in an indoor grill.

Remove the meat from the marinade. For each kebab thread 4 lamb pieces, 2 red onion wedges,and 2 green bell pepper pieces onto long metal skewers, alternating the meat and vegetables as desired, but not packing the to closely together. Let the kebabs stand at room tempter for 15 minutes to 20 minutes to to lose thee chill. Brush the kebabs all over with olive il and season with salt.

Cook the kebabs, on a high heat turning occasionally, until meat is seared on both sides and the vegatebales are crisp and tender, about 20 minutes. (all ovens are different so bear mind cooking times may me different)

When cooked leave to stand for 3 minutes. Serve hot. I served the kebabs with salad and pitta breads but you can also serve it with Kris’s Rice Pilaf. I am yet to try this recipe but if its anything like her other recipes its going to be yummy!! Enjoy!!

Sophie Xx

 

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