| Each nation or ethnic group has its own way of | | | | Basil Leaves |
| making barbecue. Everyone has heard of so many | | | | Cut the pork meat into small pieces and add to it |
| various Barbecue sauces and an average | | | | very small chopped onion. Add salt, pepper and some |
| supermarket is full of them. | | | | basil leaves. Mix all of them together very well and |
| Armenian barbecue stands uniquely next to Southern | | | | leave in the refrigerator for few hours so the taste |
| American Barbecue, Eastern Mediterranean Shish | | | | of the salt, pepper and the basil leaves penetrates |
| Kabob and Greek Gyros. Before you make your | | | | inside the meat. |
| barbecue you should always be circumspective of | | | | Prepare the grill (can also be done inside the oven). |
| barbecue safety issues and the information at on | | | | As the grill is warming up, put the meat on skewers |
| barbecue safety is always good to know. | | | | and line them up over the grill. The skewer is very |
| Armenian Barbecue Ingredients: | | | | much desired so you can equally turn the meat |
| 2 pounds of pork meat | | | | around and let all of it's part cook well. |
| 1 onion | | | | When ready, serve with tomato sauce and red wine. |
| Salt and Pepper (Black Pepper and Red Pepper) | | | | |