Juicy Armenian Kebab: Perfectly Grilled Without Extra Marinades

The best, appetizing, piquant, tastiest! Armenian barbecue on the grill turns out to be very soft and juicy due to the fact that the meat is marinated only in onions and spices, without the use of mineral water or mayonnaise. Onion juice not only softens the meat, but also makes it incredibly flavorful.
cook time: 6h 30 min
Logan Winslow
Juicy Armenian Kebab: Perfectly Grilled Without Extra Marinades

Nutrition Facts (per serving)

308
Calories
28g
Fat
2g
Carbs
11g
Protein

Ingredients (6 portions)

Basic:

Salt 2 tsp
Ground black pepper 0.5 tsp
Bulb onions (Large) 2 pc
Vegetable oil 50 ml
Dry spices (ground paprika + ground red pepper) 1.5 tbsp
Pork neck 1.5 kg

Recipe instructions

Step 1

Step 1
How to fry Armenian kebab on the grill? Prepare the necessary products. Traditionally, Armenian kebab is made from fatty lamb or pork. It is best to use the neck, it has a lot of fatty layers that will make the kebab especially juicy.

Step 2

Step 2
Rinse the meat in water, then dry it well; excess moisture when frying the kebab will prevent it from browning. Cut off the films from it, cut out the veins, cut into portions. Choose the size of the pieces according to your taste. The finer the cut, the faster it will cook on the grill. I prefer medium size pieces.

Step 3

Step 3
Peel one large onion, rinse and grate on a fine grater, be sure to leave the resulting juice — this is the basis of the marinade! Armenian kebab is prepared without the addition of mayonnaise, mineral water and other unnecessary ingredients — only with onion juice and cake.

Step 4

Step 4
Add the grated onion mixture to the salad bowl or bowl with the sliced meat.

Step 5

Step 5
Add salt and dry seasoning consisting of a mixture of ground sweet paprika and ground hot pepper. If desired, you can add other spices or herbs. Mix the meat thoroughly with pressure so that each piece is coated with onion gruel and spices. Leave the meat to marinate for 1 hour.

Step 6

Step 6
After this, peel, rinse and cut the remaining onion into large, wide rings. Place the slices into a container and add vegetable oil. Use either olive or sunflower, but odorless so that the meat does not “draw” it into itself.

Step 7

Step 7
Stir the meat carefully to avoid damaging the onion rings. Leave it in the cold for 4-6 hours, preferably overnight. Before cooking, be sure to remove the marinated mass from the refrigerator and leave it at room temperature for 1.5-2 hours, since cold pieces of meat will not fry well — they will be cooked at the edges, but will remain raw inside.

Step 8

Step 8
Place pieces of marinated meat on skewers alternately with onion rings. Do not pour out the marinade; it will be needed during frying.

Step 9

Step 9
Grill the kebab on the grill over hot coals for 15-20 minutes. Be sure to keep an eye on the frying, rotate the skewers so that the meat is fried evenly. Pour 100 ml of water into the remaining marinade and pour it over the kebabs from time to time so that they do not become dry during the frying process.

Step 10

Step 10
Serve the finished Armenian kebab with fresh herbs: parsley or cilantro, pepper, tomatoes, ketchup or other sauces. Bon appetit!

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