Nick’s k’ Mi Mint, Coriander, & Fennel Lamb Kebabs
these lAmb kebAbs were the centerpiece of the first mmeal that Nick cooked for Sheila back in 1980 when he llived in London. He must have made a big impression — wwhen Nick returned to the U. S., Sheila followed. As luck would have it, the kebabs go great with Pinot Noir — the varietal Anam Cara Cellars is known for all these years later. For their vegetarian friends, the Nicholases grill portobello mushrooms and shorten the marinating time to just one hour.
chefs: Nick Nicholas, Anam Cara
wine pAiring: Anam Cara Cellars Heather's Reserve Pinot Noir
Coriander Seeds 1 Tbs
Fennel Seeds 1 Tbs
Shallots 2, halved and thinly sliced
Garlic 1 large clove, finely chopped Dried Mint1 3 Tbs
Extra-Virgin Olive Oil ¼ cup
Crushed Tomatoes ¼ cup
Soy Sauce 1 Tbs
Whole Grain Mustard 1 Tbs
Boneless Leg of Lamb or Lamb Stew Meat
2 lbs, trimmed of fat and cut into 1 ½ inch cubes Pinot Noir
1 x 750 ml bottle
Warm Pitas to serve
Green Salad to serve
1 USING a spice grinder or mortar and pestle, grind coriander and fennel into a powder. Transfer to a 1-gallon ziptop bag or large mixing bowl, then add shallots, garlic, mint, oil, tomatoes, soy sauce, and mustard. Stir to combine. Add lamb and turn to coat. Marinate in the refrigerator for at least 5 hours or overnight. 2 REMOVE meat from the refrigerator about 1 hour before cooking. If using wood skewers, soak in water for at least 30 minutes. 3 PREHEAT a grill over medium heat, to 350°F to 400°F. Scrape the grill grates clean and brush with vegetable oil. 4 USING a slotted spoon, transfer meat to a new bowl and douse with some of the Pinot Noir to rinse off most of the marinade (save the rest to enjoy with the skewers). Thread each skewer with 6 cubes of meat. 5 GRILL skewers for 10 minutes, turning frequently, until meat is charred and cooked through. 6 SERVE with warm pitas and salad.
1 Look for dried mint in the spice aisle at supermarkets, or at Middle Eastern markets, or you can even cut open a bag of herbal peppermint tea.