Armenian Shish Kebab 2018 AFTD Food For Thought Campaign #endFTD

When our parents would make Shish Kebab, they often would use cherry tomatoes.They also used metal skewers, like the kind you can see in the photo.

In honor of this year’s AFTD Food For Thought campaign, I will be posting some of Lydia’s favorite recipes. She liked cooking, watching Anthony Bourdain, the Cooking Channel, the Food Network, Gourmet Magazine, Saveur, Martha Stewart and many, many more. I have her cookbook collection at my house, plus there is a stash of hers at our parents’ house, too.

shish kebab


2 lbs boneless leg of lamb

12 cup olive oil

2 tablespoons fresh lemon juice

3 large garlic, peeled and crushed

1 teaspoon dry white wine

1 small bay leaf

18 teaspoon salt

18 teaspoon dried oregano

18 teaspoon dried rosemary leaves

18 teaspoon ground black pepper

2 large onions, peeled and cut into 8 wedges each

2 large green bell peppers, cut into 8 pieces each

12 medium mushrooms, stemmed and wiped clean

2 large tomatoes, stems removed & cut into 8 wedges


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.

Join us for a gourmet food and wine event at
Grapes & Hops in Downtown Ventura at 454 E. Main Street, plus music by Kelly’s Lot and Friends

September 27, 2018 from 6:00 to 9:00 PM

Tickets are $50/person to have a gourmet food buffet and a glass of
white, red, or sparkling wine from the award-winning Grapes & Hops.

Acoustic music from Kelly’s Lot and Friends.
Kelly’s latest: ‘Rescue’ made it on the Roots Music Report Charts in 2018.
#1 Soul Blues Song, #2 Soul Blues Album, #7 California Album

Tickets available for purchase on
or on the right side bar of this site.

Thank you to our generous supporters for donating to AFTD.