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Moose 11-20-2017 04:59 PM

Armenian Style Fire-Grilled Lamb Chops
The Missus and I frequent a couple of local Armenian markets to buy our chickens from - they are fresh young chickens and weigh in around 3 lbs and are the best chickens we've even had. These markets also sell other kinds of meats like chicken pieces, lamb chops, kabob meat, individual pork back ribs that are pre-marinated in a wonderful wet rub concoction that are great on the grill.

Here's a shot of the meat counter from one of our local Armenian markets:

One of the butchers disclosed the ingredients (but not ratios) of the wet rub to me a while back, so I decided to make some myself. First, I started out with a nice rack of lamb:

Out of the package:

Then I cut up the lamb into individual chops:

I then mixed up the dry ingredients for the wet rub. I used the following:

2 TBS Paprika
1 tsp Sea Salt
1/2 tsp Garlic Powder
1/4 tsp onion powder

The lamb chops went into a bowl with some thinly sliced white onion:

I applied the dry ingredients to the lamb chops, and added the juice of one whole lemon and mixed the chops so they were evenly coated so they could sit and get happy for the day in the fridge.

When evening came, I fired up the Kingsford Oval with mesquite lump, briquets, and some oak:

Getting hot in there:

Put the chops on indirect with meat facing the hot side:

When the chops were almost done, I moved them closer to the hot side and turned them around so some of the fat near the bone could render:

When I felt they were done, I pulled them off the grill, and plated them:

They were everything we had hoped for and more! This marinade really kicked up the flavor quite a few notches and was absolutely delicious.

Our usual seasoning for lamb consists of olive oil, garlic, rosemary, and sea salt, but to be honest, this was even tastier.

Thanks fer lookin'!

BillN 11-20-2017 05:02 PM

Those are some delicious looking chops and an amazing looking shop.

Stlsportster 11-20-2017 05:06 PM

Careful Moose. Keep cooking Armenian food like that and Sako will show up for dinner!

frognot 11-20-2017 05:08 PM


Originally Posted by Moose (Post 3904726)
Thanks fer lookin'!

Thanks fer cookin!

Strong work there Moose!

Moose 11-20-2017 05:12 PM


Originally Posted by Stlsportster (Post 3904732)
Careful Moose. Keep cooking Armenian food like that and Sako will show up for dinner!

I'm hoping Sako will weigh in on the marinade. It sure tasted really close...

ssv3 11-20-2017 05:25 PM


Originally Posted by Stlsportster (Post 3904732)
Careful Moose. Keep cooking Armenian food like that and Sako will show up for dinner!

Lol, that's funny! :thumb: I don't mind that at all but Richard makes some Mexican food also. :nod:

tom b 11-20-2017 05:26 PM

Looks killer Moose

ssv3 11-20-2017 06:15 PM


Originally Posted by Moose (Post 3904739)
I'm hoping Sako will weigh in on the marinade. It sure tasted really close...

Close Richard. First off, I would devour those.

The below is as short as I can put some background on Armenian bbq.

You've got the salt and paprika right. :-D When it comes to Armenian bbq marinade is salt, pepper, paprika (for color) and thinly sliced onions (for tenderization). That's it! It's meant to be simple and let the meat shine through. Now, most of the butcher shops and stores have their version with added ingredients to make it unique, in theory like the carne asada with million variations but the base is always the same.

With that said, we use the same marinade for all protein and believe it or not it comes out awesome. A non-Armenian friend had asked what's in the marinade which I broke down for him and he said "bullsh&t" So some time passed and he tried it himself and called right after the bbq with excitement saying "You weren't lying?" Well, no sh&t! Keep in mind Armenians like savory flavors, especially bbq, so there is hardly any sugar used if at all.

So, for kabobs rule of thumb per each lb of meat is:

1 tsp salt

1/2 tsp pepper

1/2 paprika

half a medium of large onion sliced

Mix everything in well and let it marinate for up 4-6 hours but a minimum of 2.

Some pointers:

You want more color say on pork, then add more paprika until you reach your desired hue.

Aleppo pepper (available locally in the same markets) gives it a nice flavor and tad bit of kick. I use it a lot especially in Armenian BBQ.

You can also add, dry or fresh oregano, parsley, cilantro etc but totally optional.

Now when it comes to cooking, it's skewered first on heavy duty metal skewers over direct fire on an open face pit. It's hot and fast and usually done in 10-25 mins depending the meat you're cooking and doneness.

As a matter of fact my brother built a Armenian grill for him and we did the inaugural cook Saturday. This is a typical Armenian . Usually everyone gathers around the grill and helps themselves as the meat comes right off. A lot vodka shots are had as well :becky:

Fire broke down to coals

Lamb chops and beef

Pork neck bones (left 3) and baby back ribs right 4

They cook in about 20 mins

Iberico pork

The pork neck bones were off the hook

So were the baby backs

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