Lamb Kebabs With Grilled Apples And Peppers

Lamb Kebabs With Grilled Apples And Peppers
  • 4 servings
  • 0:15 Preparation
  • 0:16 Cooking
  • 4:31 Total Time


Add all
  • marinade:

  • 1/2 cup
    (125 mL)

    white wine

  • 1/4 cup
    (60 mL)

    extra-virgin olive oil

  • 1/2 cup
    (125 mL)

    orange juice

  • 1 Tbsp.
    (15 mL)

    chopped garlic

  • 3 Tbsp.
    (45 mL)

    chopped, fresh mint

  • 1 Tbsp.
    (15 mL)

    orange zest

  • 1/4 tsp.
    (1 mL)

    ground ginger

  • kebabs:

  • 1 lb
    (450 g)

    cubed fresh lamb shoulder or leg

  • 1

    green bell pepper, cut into chunks

  • 2

    red apples, cut into 8 ths


In a glass or plastic bowl, combine all the marinade ingredients. Set aside 1/4 cup (60 mL) to use for basting.

Put the cubed lamb in the marinade and refrigerate for at least 4 hours, turning the meat from time to time.

Preheat the barbecue at medium-high. Thread the cubes on 4 skewers, alternating with chunks of pepper and apple.

Set the skewers on an oiled grill and cook for 6 to 8 minutes per side, basting often with the reserved marinade.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007