Lamb shish kebabs from Perfect Pairings: A Master Sommelier's Practical Advice for Partnering Wine with Food by Evan Goldstein and Joyce Goldstein

  • red peppers
  • ground cinnamon
  • ground cumin
  • onions
  • red onions
  • dried oregano
  • tomatoes
  • lamb leg meat
  • Aleppo pepper

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on January 21, 2021

    I forgot I needed to marinate my lamb overnight, so my meat only marinated six hours. The chunks were a bit chewy, but still very flavorful. Great Eastern Mediterranean marinade. Reminded me of an Armenian restaurant I used to go to. I broiled my vegetables on separate skewers which worked well. Served with brown rice and shiitake mushrooms and kale / Parmesan salad. The suggested wine pairing of Pinot noir (chose a 2017 Oregon) was spot on.

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