Armenian Charcoal-Grilled Lamb with Grilled Tomatoes and Peppers

What you need

• 1.2 kg (2 lb 10 oz) boneless lamb shoulder, cut into 4 cm (1.5 in) chunks, fat left on
• 2 large onions, 1 sliced into rings, 1 thinly sliced for serving
• 120 ml (1/2 cup) dry red wine
• 3 bay leaves
• 1 tsp black pepper, freshly ground
• 2 tsp salt
• 4 ripe tomatoes
• 3 sweet green peppers
• 4 sheets lavash
• 1 bunch fresh tarragon, with basil, for serving
• 1 bunch fresh basil

Method

Restated from the original video

1. 1

   Put the lamb in a large bowl with one sliced onion, the wine, bay leaves and black pepper. Mix with your hands.

2. 2

   Cover and marinate in the fridge for at least 2 hours, or overnight.

3. 3

   Light charcoal in a grill and burn it down until covered with white ash, 30-40 min. For a gas grill, heat to high.

4. 4

   Take the lamb out of the marinade and discard the onion rings. Toss the lamb with the salt.

5. 5

   Thread the lamb onto flat metal skewers, pressing the pieces together lightly.

6. 6

   Grill the skewers 10-14 min, turning every 2-3 min, until browned outside and 63 °C (145 °F) inside. Rest the skewers for 5 min.

7. 7

   Meanwhile, grill the tomatoes and peppers whole, turning, until the skins blister and split, 8-10 min.

8. 8

   Lay the lavash on a platter and slide the lamb off the skewers onto it. The lavash soaks up the juices.

9. 9

   Serve with the tomatoes, peppers, the second onion and the tarragon and basil.

Imported from m.povar.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.