Grilled Lamb Kabobs with Herb Sauce

The fresh herbs combined with the smoky flavor from the grill makes this a wonderful pairing for our Trefethen Merlot.

Marinade Ingredients

  • 1 cup Trefethen Merlot
  • 1 shallot, sliced
  • 3-4 sprigs fresh thyme
  • 2 garlic cloves, smashed
  • 1 tsp pepper, freshly ground
  • 2 Tbsp Trefethen extra virgin olive oil

Lamb Ingredients

  • 2 lb lamb sirloin, trimmed, cut into 1-inch cubes
  • 2 red bell peppers, cut in 1-inch squares
  • 1 red onion, cut in 1-inch squares
  • 16-24 crimini mushrooms
  • 1 large zucchini, halved lengthwise, sliced in 1/2 inch pieces
  • 1 yellow squash, halved lengthwise, sliced in 1/2 inch pieces
  • kosher salt and fresh ground pepper to taste
  • 8-10 skewers

Herb Sauce Ingredients

  • 1/4 cup Thai basil, roughly chopped
  • 1/4 cup flat leaf parsley, roughly chopped
  • 1/4 cup mint leaves, roughly chopped
  • 2 Tbsp shallot, minced
  • 1 tsp sherry vinegar

Procedure

  • 1Mix the marinade ingredients together in a bowl until well combined.
  • 2In a large bowl, combine all lamb ingredients and mix thoroughly using your hands. Pour marinade mixture over the lamb and mix again, ensuring that all pieces are well-coated with marinade, adding slightly more oil if needed.
  • 3Transfer marinated lamb to a large zipper-seal plastic bag. Refrigerate and allow to marinate for at least 6 hours.
  • 4Once you are ready to grill, mix all the ingredients for the herb sauce together, and set aside.
  • 5Assemble the kabob skewers by beginning with a piece of lamb, then alternating vegetables and lamb until you are within a ½ inch of the end of the skewer. Make sure the pieces are not too tightly packed together and season kabobs with salt and pepper when all are assembled.
  • 6Cook on a preheated grill until the internal temperature of the lamb reaches 135F.
  • 7Arrange cooked kabobs on a platter and spoon herb sauce over the top. Enjoy!

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