Moroccan Lamb Kabobs

 

Cindy Heller earned the appetizer wine prize with her Moroccan Lamb Kabobs at the April AWS National Tasting meeting.  The lamb kabobs paired nicely with many of the Zinfandels and were very tasty.  The appetizer wine prize was a 2006 Cigarzin bottled by M. Cosentino.

 

Here is Cindy's winning recipe ...

 

 

Ingredients:

2 lbs ground lamb                                 1½ T chopped fresh cilantro

2/3 cup raisons                                       ½ t ground cayenne pepper

4 oz feta chopped/broken up                ¼ t cumin

3 T mayo                                                 ¼ t coriander

2/3 cup finely chopped red onion          salt & peeper to taste

1 t finely chopped garlic

 

Directions:

1. Set oven to ‘high’ broil, and oil a grill-type pan (outdoor grills are even better)
2. In a large bowl, mix all ingredients together
3. Oil or spray hands with pam, press mixture around skewers, and place on grill
4. Cook approximately 4 minutes per side or until cheese has melted, raisins are tender, and lamb has reached desired doneness