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.