Cooked over the coals at large Armenian gatherings, these lamb skewers are marinated for hours in onion juice and spices before barbecuing. The long marinade tenderizes the meat for a low-carbohydrate main course.
Mix the diced lamb leg with the onion juice, olive oil, cumin, black pepper, salt and bay leaf in a bowl. Cover and marinate in the fridge for at least 2 hours.
Let the marinated meat come to room temperature, then thread onto skewers, alternating with pieces of red pepper.
Cook the skewers over the embers for 20 minutes, turning them as they cook. Remove from the heat once the outside is lightly charred and the meat feels firm.
Rest the skewers for 5 minutes after removing from the heat, then serve hot.
Do not put the meat on the fire straight from the marinade. Let it come to room temperature first, or the outside may burn while the inside stays cold.
Şişleri 20 dakika yerine 26 dakikada pişirdim çünkü mangalımın közü tarifteki kadar güçlü değildi, dışı yine de tarifteki gibi hafif kararmış oldu ve sekiz şişin hepsi eşit pişti.
2 saatlik marine gerçekten fark yarattı, et çatalla dağılacak kadar yumuşadı, sekiz kişilik davette hiç artmadı.
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