My father and his Armenian relatives loved a good shish kebab cookout. I came across these old family photos, from the 50s I think, and thought I’d share them here. (I don’t have a scanner, so used my phone’s camera.) This would have taken place on the old property on Route 206 (where CVS is now), in the yard between my grandparents’ house and my parents’ house. The photos are on two types of paper, so not all of the same day. But I love the way the men get it all going, but when it’s time to take the meat off the grill, just look at the women jumping in! Wonder if they left any for the men? And after dinner, some backgammon for the men (while the women, no doubt cleaned up.) Recipe below.
Sam Bahadurian’s Shish Kebab
Lamb leg cut into largish pieces, 2 inches diameter (not the gristly part on shank end)
Onion sliced into 1/4-inch rings (Dad used lots)
Green peppers cut into squares (not my favorite, but red was a rarity back then)
Mushroom caps (sometimes)
Marinade: Red wine (or white), olive oil, paprika, oregano, salt & pepper
Rosemary came in later years, maybe thanks to my mother?
Marinate lamb and onion mixed together overnight; put on skewers with green pepper and mushrooms, and grill until medium rare. The Armenians tended to like their meat well done, but my discerning mother guided our family to medium rare.