Ledson Winery and Vineyards

Ledson Winery & Vineyards

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Charmoula Marinated Lamb Skewers with Yogurt & Mint
paired with our Dry Creek ­Valley Cabernet Sauvignon


1 lamb shoulder, cleaned & cut into thin strips
1 package 6” bamboo skewers, soaked in water
2 cloves of garlic
4 Tbsp. fresh lemon juice
1 bunch cilantro, leaves picked
1 bunch mint, half picked & half cut into thin strips
½ cup extra virgin olive oil
4 Tbsp. corriander, toasted and ground
4 Tbsp. cumin, toasted and ground
3 Tbsp. paprika
2 tsp. black pepper, ground
1 cup yogurt, strained through cheese cloth
salt and pepper to taste


Combine the garlic, lemon juice, cilantro, the picked mint, extra virgin olive oil, corriander, cumin, paprika, and pepper in the food processor and pulse to combine. Place the lamb on the skewers and coat with the marinade. In a bowl combine the strained yogurt and the thinly sliced mint. Season to taste. Grill the skewers until the lamb is cooked to the desired temperature, medium rare is best as it will not dry out the meat or become tough. To serve, garnish each skewer with the yogurt and mint sauce or place it in a bowl to allow for dipping.