Mary Had a Little Lamb Kebab Marinade & Sauce |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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An unusual sauce for Armenian Shish Kebobs that can be used on other cuts of lamb for the grill. This was given to me years ago by my friend's Armenian father-in-law. (For a spicier marinade/sauce, use red pepper flakes instead of the black pepper.) NOTE: Cooking time does not include marinating time. Also cooking time is estimated, depending on thickness of lamb cubes.) Ingredients:
1 teaspoon parsley, minced |
1 1/2 teaspoons marjoram |
1 1/2 teaspoons cumin |
1 teaspoon salt |
1 1/2 teaspoons ground pepper |
1 large green pepper, finely chopped |
1 onion, finely chopped |
3/4 cup lemon juice |
1 1/2 cups tomato juice |
3/4 cup pickle juice |
Directions:
1. Combine ingredients for the marinade and pour over lamb chunks (or other cuts). Marinate for 5 hours. Place lamb on skewers (or on rack, if not kebabs). Broil on all sides over medium coals to medium-rare to medium doneness, basting frequently with remaining marinade.
2. (Note: This is enough for up to 4# lamb.).
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