FRIULIAN LAMB SKEWERS

By BobD

Ingredients

• YIELD 18 PIECES
• 2 tablespoons extra-virgin olive oil
• ½ cup chopped onion
• 4 garlic cloves, minced
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon salt, divided
• ⅛ teaspoon cinnamon
• ½ teaspoon sweet paprika
• ½ cup red wine
• ¼ cup minced parsley
• 2 tablespoons minced mint
• 1 pound ground lamb

Details

Servings 18

Preparation

Step 1

Heat the oil in a skillet over medium heat.

Add the onion, garlic, pepper and ½ teaspoon of the salt. Cook, stirring frequently, until the onions are soft and translucent, about 8 to 10 minutes.

Increase the heat to high and add the cinnamon, paprika and red wine. Bring the mixture to a boil and cook, stirring constantly, for 5 minutes or until thick and glossy. (You should have about ¼ cup of the glaze.) Transfer to a bowl and refrigerate until cool, about 20 minutes.

In a large bowl, use your hands to combine the cooled red wine glaze with the parsley, mint, lamb and remaining ½ teaspoon salt.

Form the lamb mixture into 18 portions that are 1 inch wide and 2 inches long (approximately 1 ounce each) and skewer each portion.

Place the skewers on a plate, cover with plastic and refrigerate for at least one hour or up to overnight.

Preheat a grill to medium-high and cook the skewers until cooked through, about 3 to 5 minutes per side. Serve immediately.