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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