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+ servings

Khorovats (Lamb Shish Kebab)

Course Main Dish
Cuisine Armenia
Servings 4
Author International Cuisine


  • 2 lbs. boneless leg of lamb cubed into 1 inch pieces
  • ½ cup olive oil
  • 2 tablespoons fresh lemon juice
  • 3 large garlic peeled and crushed
  • 1 teaspoon dry white wine
  • 1 bay leaf
  • 1/8 teaspoon salt
  • 1 teaspoon oregano fresh chopped
  • ½ teaspoon rosemary fresh
  • 1/8 teaspoon ground black pepper
  • 2 large onions white or yellow peeled and cut into 8 wedges each
  • 2 large green peppers cut into 8 pieces each
  • 12 medium mushrooms stemmed and cleaned
  • 2 large tomatoes cored and cut into 8 wedges
  • 8 wooden skewers soaked in water for 30 minutes to prevent burning on the grill.


  • Place lamb cubes in a large container
  • In a medium bowl, mix olive oil, lemon juice, garlic, wine , bay leaf, salt, pepper, oregano and rosemary.
  • Pour marinade over lamb, stir thoroughly, cover and refrigerate at least 24 hours, stirring occasionally.
  • Pre heat your grill to medium high
  • Thread separate skewers of lamb, onion green pepper, and mushrooms
  • Baste vegetable with some of the reserved marinade.
  • Put the lamb and onions first as they will take about 12 minutes to cook, add the green peppers and mushrooms after about 5 minutes and lastely the tomatoes they only take about 3 minutes to cook.
  • Remove from grill and skewers, you can re-skewer, alternating the ingrediens or just put the lamb and vegetables on a platter.
  • Serve with lavash and Hamim enjoy!