Ledson Winery's Marinated Lamb Skewers with Yogurt and Mint

Ledson Winery's Grilled Lamb Skewers

These grilled lamb skewers are easy to prep and easy to grill

Servings: 4–6

Cook Time: 45 minutes

Pair With: Ledson Winery & Vineyards Dry Creek Valley Cabernet Sauvignon

Source: Recipe and photo courtesy of Ledson Winery & Vineyards


2 cloves of garlic

4 tablespoons fresh lemon juice

1 bunch cilantro, de-stemmed

1 bunch mint: half de-stemmed and left whole, half cut into thin strips

½ cup extra virgin olive oil

4 tablespoons coriander, toasted and ground

4 tablespoons cumin, toasted and ground

3 tablespoons paprika

2 teaspoons black pepper, ground

1 lamb shoulder, cleaned and cut into thin strips

1 package 6” bamboo skewers, soaked in water

1 cup yogurt, strained through cheese cloth

salt and pepper to taste


Combine the garlic, lemon juice, cilantro, the whole mint leaves, extra virgin olive oil, coriander, cumin, paprika, and pepper in the food processor and pulse to combine. Place the lamb on the skewers and coat with the marinade.

Heat the grill. In the meantime, combine the strained yogurt and the thinly sliced mint. Season to taste with salt and pepper.

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.

Recipe Courtesy Of

Ledson Winery & Vineyards

STEVE LEDSON’S FAMILY history spans five generations and more than 150 years of farming and winemaking in Sonoma County.