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Lamb Kebabs

Mediterranean Lamb Kebabs with Rosemary, Pine Nuts, and Pomegranate-Petite Sirah Syrup
The assertive flavors of lamb and herbs stand up to the bold flavors and tannins of a Petite Sirah or Syrah. The fruit in the kebab and the pomegranate glaze marry well with the fruit flavors of these wines. To further bring the wine and food together, Petite Sirah wine is used in the basting syrup.
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  1. 1 lb. Ground lamb
  2. 1 egg
  3. 1/2 c. unflavored bread crumbs
  4. 1.5 t. minced garlic
  5. 2 T. minced yellow onion
  6. 1 t. minced fresh rosemary
  7. 3 large leaves fresh mint, minced
  8. 1 T. pine nuts, chopped
  9. 1 T. raisins, plumped in hot water and chopped
  10. 1.5 t. salt
  11. 1.5 t. black pepper
  12. 6-12 rosemary skewers, stripped of leaves
  13. 1 recipe “Pomegranate-Petite Sirah Syrup” (follows)
For the Pomegranate-Petite Sirah Syrup
  1. 1/2 c. pomegranate juice
  2. 1/2 c. Petite Sirah
  1. Preheat oven to 500 degrees. Mix all ingredients except rosemary skewers and Pomegranate-Petite Sirah Syrup in a bowl with your hands until combined well. Form the meat around the rosemary skewers, leaving the thick, woody end bare as a handle. There is no exact size for these kebabs. If you have thick skewers and want large portions, make 6. If the skewers you have are smaller, make 12. Place on a greased baking sheet and bake for 6-8minutes, until meat is still pink inside. Baste with Pomegranate-Petite Sirah syrup and return to oven for 2 minutes until meat is cooked through. Arrange kebabs on a serving platter on a bed of fresh herbs, including rosemary and/or mint. Drizzle the remaining syrup over the kebabs. Serve by themselves as appetizers, or add rice and a salad to make an entrée.
For the Pomegranate-Petite Sirah Syrup
  1. Combine in a small sauce pot and boil until reduced to a syrup.