No doubt, this is a timeless classic. You will be pleased to find a harmonious marriage of lamb, aromatic herbs and wine in this dish. The meat should be marinated for no less than six hours, and even better if you brine the lamb for 12-24 hours.
Loving a variety, I prefer to use two kinds of meat or two different marinades when cooking on a grill. So, I will enjoy two various bites. In this case, I usually make small size kebabs, as satay: four pieces of meat on a stick.
The lamb kebabs in wine are simply good with fresh vegetables or green salads. Bright tomato skewers and Quinoa Tabbouleh, as well as Eggplant Salad with Goat Cheese are incredibly tasty with these kebabs.
Lamb Kebabs in Wine Marinade
6-8 servings as a meal
- 2 lb boneless lamb (I use lamb leg)
- 1 – 1 ½ cups dry red wine
- 2 tbsp olive oil
- 3-4 garlic cloves, minced or crushed
- 1 tsp dried thyme or 1 tablespoon fresh
- 1 tsp dried oregano or 1 tablespoon fresh
- 1 tsp dried marjoram or 1 tablespoon fresh
- ½ tsp dried rosemary or 1 tablespoon fresh
- Dash of cayenne pepper (optional)
- Black pepper
Cut the meat into 1 ½ “pieces.
In a zipper bag or a nonreactive bowl, combine all the ingredients. Marinade for at least 6 hours, preferably 12-24 hours. Keep in a refrigerator.
Bring the lamb to a room temperature: remove the meat from the refrigerator in a half an hour before cooking. If using wooden sticks for kebabs, soak them in water for 30 minutes.
Arrange the lamb pieces on skewers and cook on the grill over high heat for 8-10 minutes, turning constantly.
Cook with pleasure!