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Friulian Lamb Skewers

by Jody Adams
summerappetizerItalian
Yield: 18 skewers

Ingredients

produce
  • 4garlic cloves(minced)
  • 1/2 cuponion(chopped)
  • 1/4 cupparsley(minced)
  • 2 tablespoonmint(minced)
protein
  • 1 poundground lamb
pantry staple
  • 2 tablespoonextra-virgin olive oil
  • 1/4 teaspoonblack pepper(freshly ground)
  • 1 teaspoonsalt(divided)
  • 1/8 teaspooncinnamon
  • 1/2 teaspoonsweet paprika
other
  • 1/2 cupred wine

Instructions

  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.
  2. 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.
  3. Preheat a grill to medium-high and cook the skewers until cooked through, about 3 to 5 minutes per side. Serve immediately.