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Lamb Kebobs Serve with Stevenot SyrahServes 6 3 lbs. boneless lamb ½ lb. onions, thinly sliced 1/3 cup dry sherry 2 tablespoons olive oil 1 ½ teaspoons salt 1 teaspoon oregano ½ teaspoon freshly ground pepper 12 cherry tomatoes 12 pearl onions 12 medium mushrooms 1 green bell pepper, cut into 1-inch chunks Remove all fat and gristle from lamb and cut into 1-inch cubes. Combine sliced onions, sherry, olive oil, salt, oregano and pepper for marinade. Add meat and marinate overnight (turning occasionally). Soak skewers in water for at least 30 minutes. Thread the lamb onto the skewers alternately with tomatoes, onions, mushrooms and green pepper. Barbeque turning skewers until brown on all sides. Do not overcook. Serve with a glass of Stevenot Syrah and enjoy. |
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209 728-3436 winery | 209 728-0638 tasting room