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Wine and Food Pairing Salad
Glass of WinePairing to compliment each other

Hawley 2010 Zinfandel - Ponzo Vineyard Russian River Valley and Lamb Kebabs

Presented by: Max and Kent Girard

Lamb Kebabs
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2 lbs. ground lamb
Zest and juice of one lemon
1 tsp.
each fine sea salt, pepper, ground sumac, and ground cumin
½ onion, chopped
2 garlic cloves, minced
½ cup plain, fine, dried bread crumbs
2 tbsp. olive oil
Hummus, pita bread, and green salad


Preheat broiler. Gently mix meat, lemon zest and juice, seasonings, onion, garlic, and bread crumbs in a medium bowl, just until combined.

Form meat mixture into 18 balls (about 2-inches each) and slide 3 onto each of 6 metal skewers. Put on a baking sheet and brush with oil.

Broil, turning once, until browned and done the way you like, 10 minutes for medium. Serve meatballs with hummus, pita bread, and green salad.



Recipe from:
Sunset Magazine, April 2012
Prep time: 30 minutes
Serves 6

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