Lamb Kebabs

Pairs Well With


1/2 cup olive oil

Juice of 1 lemon

2 tablespoons Pedroncelli Cabernet Sauvignon

½ small onion, cut into chunks

4 large cloves garlic, smashed, minced

1 tablespoon Dijon mustard

1 1/2 teaspoons each: dried oregano, basil, rosemary and cumin

1/2 teaspoon each: coarse salt and black pepper

1 1/2 pounds leg of lamb, cut into 1 1/2- to 2-inch cubes


In a blender or food processor fitted with a steel knife, combine olive oil, lemon juice, wine, onion, garlic, Dijon mustard, dried herbs and salt and pepper. Whiz until the mixture thickens — it will look like mayonnaise when you’re done.

Pour the marinade into a gallon zip-close plastic bag. Add the lamb, seal the top and knead to make sure marinade touches all the lamb pieces. Refrigerate 8 to 24 hours, turning once or twice.

At cooking time, preheat grill; remove the lamb from the marinade and pat excess marinade away with paper towels. Discard remaining marinade. Thread the lamb pieces onto skewers, with 4 or 5 cubes on each. Grill over a hot fire, 4 to 5 minutes per side.

Serve with grilled vegetables and couscous.