Grilled skewers of lamb or beef, marinated in onion, red wine, and tomato paste, are a classic Armenian staple.
While shish kebab can be made from either lamb or beef, in my family it was always made from leg of lamb. The day before Easter, my father would cover our dining room table with an old tablecloth and a butcher-block cutting board and break down whole, boneless legs of lamb into skewerable pieces about an inch square each. The process was a time-consuming one, and not simply because of the large quantity of meat involved .
He packs the skewers closely, but not tightly. The idea is to expose the cubes of meat on four sides to the fire evenly, while protecting their insides from the heat, so that they don’t overcook. You want to slide them snugly together on the skewer, but without packing them so tightly that they are compressed, which hides their exteriors from the fire.
, and it works equally well for shish kebabs. I’ll let you read up on the details over on Sasha’s post, but here’s the gist:You wrap four bricks with foil and then set them in the bottom of the grill in two rows of two, just wide enough to let the skewers straddle them. Once the charcoal is hot and covered with ash, you spread it evenly along the channel between the bricks. You then suspend the skewers over the coals, their exposed ends supported by the rows of bricks.
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