Fog Crest Vineyards
4 lbs. bone-out leg of lamb, trimmed into 1 1/2 inch cubes
1 red onion, roughly chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1/4 cup olive oil
1/4 cup Pinot Noir
1 yellow onion, roughly chopped
2 tsp. oregano
1 tsp. salt
1 tsp. black pepper
4 cloves garlic, roughly chopped
Mix the marinade ingredients together and put into a zip lock plastic bag. Marinade the
lamb overnight. When ready to cook, remove the lamb cubes from the marinade and
place on skewers. Alternate with chunks of green and yellow bell peppers and red onion.
Place the skewers on the grill and cook to your preference of doneness (about 3-5 minutes per side for medium rare. Serve with warm pita bread, jajik, and rice pilaf.