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Have you tried cooking shish kabobs for the 4th of July? The following recipe is from Cottonwood Cellars in Colorado. Whenever you have the opportunity to visit Colorado, be sure to take time to visit the wineries. The state is very supportive of the wine industry and the winemakers are very friendly. You can read about Colorado wineries at http://winetrailtraveler.com/colorado/colorado.php.
Cheers! Kathy
Title: Shish Kabob
Ingredients
2 lbs. lean lamb or beef, cut in 2″ cubes, marinated in 1/2 cup of olive oil and 1/3 cup of Cottonwood Cellars Reserve Merlot with 1/4 tsp. each rosemary & thyme for an hour.
1 large onion, cut in 2″ cubes.
1/8 t cinnamon
1 green pepper, cut in 2″ cubes
1 red pepper, cut in 2″ cubes
6 medium mushrooms
salt & pepper to taste
Directions
1. Drain meat and sprinkle with seasonings.
2. Skewer, alternating meat with vegetables.
3. Grill over barbecue until desired tenderness.
4. When serving, garnish with mint. Serve with peta bread and lightly salted cucumber slices in yogurt. Serve remainder of Cottonwood Cellars Reserve Merlot with dinner.
A very colorful dinner.
Cottonwood Cellars Reserve Merlot has an intense black cherry flavor which goes very well with Colorado lamb.
This is a very traditional Mediterranean dinner.
Provided by Diana Read at Cottonwood Cellars, Olathe, Colorado.