Lamb Meatball Skewers

“These delicious skewers are wonderful alone, but can be accompanied by any sauce you like. I like yogurt mixed with a little chutney and lemon juice, salsa verde blended with avocado, or a spicy tomato ketchup. The herbs, spices and pepper combine to echo and reflect the qualities of our Cabernet Sauvignon that make it unique. Be sure to taste them together.”

– Katie Wetzel Murphy, Family Partner

Recipe adapted from Soul by Todd Richards

– Serves 4 as an appetizer –


3 Tbsp. water

1 large egg

2 Tbsp. panko breadcrumbs

1 lb. ground lamb

2 tsp. lemon zest

1/2 cup poblano pepper, diced

1/2 cup fresh parsley, finely chopped

1/4 cup white onion diced

1/4 cup fresh cilantro, finally chopped

1 garlic clove, peeled and chopped

1 tsp. light brown sugar

1 tsp. salt

1/2 tsp. ground cumin

1/2 tsp. ground black pepper

1/4 tsp. ancho chile powder

1/8 tsp. red pepper flakes

16 to 20 wooden skewers, soaked in water

2 Tbsp. olive oil

Method of Preparation:

Whisk together the water and egg in a large bowl. Add the panko; let stand for 10 minutes. Add the lamb, lemon zest, poblano pepper, parsley, onion, cilantro, garlic, brown sugar and spices. Stir until well incorporated.

Shape about 2 ounces of the lamb mixture into a ball. Insert 2 skewers parallel through the meatball, and press the meatball to flatten slightly into a disk shape. Repeat for each meatball.

Preheat the grill to medium (about 400°). Brush meatballs evenly with oil. Grill the lamb until browned on 1 side, 5 to 6 minutes. Turn and cook until browned and done, about 4 minutes. Let stand at least 5 minutes before serving.