GRILLED HALLOUMI
Provided by Geoffrey Zakarian
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat a grill for cooking over medium-high heat. Brush grill grates with some oil.
- Brush the halloumi with some of the olive oil.
- Combine the zaatar, caraway seeds, oregano and pepper in a small bowl. Mix until combined, then sprinkle over all sides of the halloumi.
- Grill on each side until charred, 1 to 2 minutes. Transfer to a serving platter, drizzle with olive oil and garnish with chopped parsley and lemon wedges.
ARMENIAN HERB MARINADE
This is a flavorful marinade that I have used mostly with beef recipes for the grill. Cooking time = marinating time & is approximate.
Provided by Judy from Hawaii
Categories Vegetable
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a zip lock bag.
- Place lamb, pork, beef, or chicken into bag, press out air& seal.
- Refrigerate 4 to 6 hours to overnight, turning bag occasionally.
ARMENIAN SHISH KABOB
Mouth watering BBQ/grilled lamb or beef with veggies and spices. Serve with rice pilaf and pita bread.
Provided by chefmarkmarcarian
Categories Meat and Poultry Recipes Lamb
Time P1DT1h18m
Yield 6
Number Of Ingredients 14
Steps:
- Stir together olive oil, lemon juice, wine, and garlic; season with salt, pepper, oregano, rosemary, and bay leaf. Toss lamb with marinade until evenly combined, then pour into a resealable plastic bag, and marinate in refrigerator at least 24 hours.
- Position oven rack to its top setting and set oven to broil.
- Remove lamb from marinade and thread onto metal skewers; reserve marinade. Thread onion wedges, green peppers, and mushrooms onto separate metal skewers. Brush vegetables with reserved marinade.
- Broil the skewers on a broiler pan, turning frequently. Cook onions for 12 minutes, lamb for 10 minutes, green pepper for 7 minutes, and the mushrooms for 3 minutes. Remove from oven, and allow to cool until cool enough to handle.
- Remove skewers from ingredients and set aside. Reassemble skewers, alternating lamb, onions, green peppers, mushrooms, and tomatoes. Place onto broiler pan and brush again with marinade. Discard remaining marinade.
- Broil skewers again to finish cooking, turning frequently until the lamb is medium-rare and the vegetables begin to blacken in spots, 5 to 7 minutes.
Nutrition Facts : Calories 384 calories, Carbohydrate 11.8 g, Cholesterol 61.5 mg, Fat 29.3 g, Fiber 3 g, Protein 19.7 g, SaturatedFat 7.1 g, Sodium 101.3 mg, Sugar 5.8 g
ARMENIAN VEGETABLE STEW
Steps:
- Cook eggplant, zucchini, bell peppers, apple, onion, and garlic in oil in a 5-quart heavy pot over moderately low heat, uncovered, stirring occasionally, until vegetables are softened, about 40 minutes. Stir in tomatoes with juice, okra, tomato paste, salt, and pepper and cook, covered, stirring occasionally, until stew is slightly thickened, 15 to 20 minutes. Remove from heat and stir in lemon juice. Cool, uncovered, and serve warm or at room temperature. Stir in parsley and salt to taste just before serving.
ARMENIAN SHISH KEBAB
Make and share this Armenian Shish Kebab recipe from Food.com.
Provided by Mark Marcarian
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place lamb in a large container with a cover.
- In a medium bowl mix olive oil, lemon juice, garlic, wine, bay leaf, salt, pepper, oregano, and rosemary.
- Pour marinade over lamb cubes, stir thoroughly, and refrigerate,covered, at least 24 hours, stirring occasionally.
- About 1 hour before serving time, preheat broiler.
- Drain lamb kebabs, reserving marinade.
- Thread separate skewers of lamb, onion, green pepper, and mushrooms and place on a broiling tray.
- Baste vegetables with some of reserved marinade.
- Broil about 4 inches from heat, turning frequently, as follows: green pepper, about 7 minutes; onions, about 12 minutes; mushrooms, about 3 minutes.
- Remove skewers and allow to cool slightly, until ingredients and skewers can be handled.
- Leave broiler on.
- Remove skewers from ingredients and rethread 4 or 8 skewers (depending on size of skewers) so that each one includes, in alternating pieces, some lamb, onion, green pepper, mushrooms, and tomato.
- Baste again with any remaining marinade.
- Return skewers to broiler and, turning frequently, broil until meat is reheated and cooked medium-rare, vegetables are slightly blackened in spots, and tomatoes are very tender but not yet falling off skewers (5 to 7 minutes more).
- Serve with Rice Pilaf and Pita Bread.
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