Not So Late Night Lamb Kebabs














We’ve all been there… the late night streets of a European or North African capitol, the alcoholic glow of some lovely bottles urging us on and a gnawing hunger that needs to be fed before the comforting haze of street lights blinks off and a cold dawn is upon us.

Doner Kebab Stall In Istanbul, Turkey -








The kebab shop, as dodgy as it may look in the daylight, now beckons…a beacon of spicy goodness and warmth in the dying night.

Skip the next days distress of head and tummy by avoiding such institutions… Make your own as they are easy as hell and the perfect dish for a late Summer grill…..

Here is our go to recipe:

What you will need:

  • Olive oil, for grates
  • 1 pound boneless leg of lamb, trimmed of excess fat and cut into 1-inch pieces
  • 2 teaspoons finely grated lemon zest
  • Lemon wedges, for serving
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • Coarse salt and ground pepper
  • 1 pint grape tomatoes
  • 12 fresh mint leaves

mint leaveslemon slice 2


Heres how to do it

Heat grill to medium-high; clean and lightly oil hot grates. In a large bowl, combine lamb, lemon zest, coriander, and cinnamon; season with salt and pepper.



Thread lamb, tomatoes, and mint onto four skewers- beginning and ending with lamb. Grill kebabs, covered, until lamb is       medium-rare, 5 to 6 minutes, turning occasionally. Serve with lemon wedges.

Is there a better drink that pairs with wine better than lamb?  Here are a few favorites to act as both complement and foil to your newly opened, in house kebob shop.

Bighorn Cellars,Napa Valley(California) Syrah ‘Sugarloaf MountainVineyard’ 2004

Rich and intense, but very nicely structured, this wine’s sweet, spicy flavors provided a delicious foil to the kebabs, pairing well with everything on the skewer, not just the lamb.

Epiphany, Santa Barbara County(California) Petite Sirah’Rodney’s Vineyard’ 2004

Though quite powerful  this wine tastes supple rather than strapping when paired with the kebabs. It probably would seem overwhelming if sipped on its own, but when enjoyed with a dish that demands a full-bodied red, it worked wonderfully.

A good Rose d’Anjou

 It’s no secret that the Summer has us reaching for more than a small amount of Rose.  While perhaps a bit too light to hold it’s own agains the lamb it remains on the list as its so damn drinkable and perfect for quenching thirst as you cook!



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