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Recipes » 2012 Wine & Food Calendar Recipes » Grilled Lamb Kebobs with Couscous - September 2012

RECOMMENDED WINE PAIRING

  • Sommelier Reserve Meritage

 

INGREDIENTS

  • 3 lbs (1.5 kg) boneless lamb leg, cut into 1 1/2 inch (3.5 cm) cubes
Marinade
  • 1/2 cup (125 mL) each SR Meritage wine, olive oil
  • 3 tbsp (45 mL) balsamic vinegar
  • 4 cloves garlic, minced
  • 2 tbsp (25 mL) chopped fresh rosemary
  • 1 tbsp (15 mL) each chopped fresh thyme, oregano
  • 2 bay leaves
  • Sea salt, black pepper
  • Red peppers or red onions
  • Cherry tomatoes on vine
  • Olive oil, lemon, fresh rosemary

 

METHOD

  • Combine the wine, oil, vinegar, garlic, rosemary thyme, oregano, bay leaf, salt and pepper. Add lamb pieces.  Refrigerate 12 hours to 2 days. Stir occasionally.
  • Remove from marinade. Place on skewers: all meat skewers, some with red pepper, some with red onion
  • Heat grill. Place skewers on hot grill and cook 10 to 15 minutes until desired doneness.
  • Just before lamb is done, place tomatoes on the vine on grill. Cook until seared on the outside but still firm on the inside.
  • Just before serving, season kebobs with salt and pepper; drizzle with olive oil, fresh lemon juice and freshly  chopped rosemary.
  • Serve with couscous.

 

SERVES 6 TO 8