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, AVV 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
½ cup poblano pepper, diced
½ cup fresh parsley, finely chopped
¼ cup white onion, diced
¼ cup fresh cilantro, finally chopped
1 garlic clove, peeled and chopped
1 tsp. light brown sugar
1 tsp. salt
½ tsp. ground cumin
½ tsp. ground black pepper
¼ 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 and 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 one side, 5 to 6 minutes. Turn and cook until browned and done, about 4 minutes. Let stand at least 5 minutes before serving.