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Nick’s Mint, Coriander, and Fennel Lamb Kebabs

Serves 4

© by John Valls

Chef: Nick Nicholas, Anam Cara Cellars

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 Mint 3 Tbs
  • Extra-Virgin Olive Oil 1/4 cup
  • Crushed Tomatoes 1/4 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“ cubes
  • Pinot Noir 1 x 750 ml bottle
  • Warm Pitas to serve
  • Green Salad to serve

Cook It

  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 350ºF to 400ºF. 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.

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. For vegetarian friends, grill portobello mushrooms and shorten the marinating time to just one hour.

Recipe copyright © 2023 by Anam Cara Cellars.