This delicious recipe for Turkish Lamb Kabobs pairs perfectly with the Fog Vineyards 2018 Zinfandel.
1. Mix oil, lemon juice, coriander, cumin, garlic powder, salt and cayenne pepper in small bowl. Place lamb cubes in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
2. Refrigerate 30 minutes or longer for extra flavor. For the Mint Yogurt, mix yogurt, mint and coriander in small bowl until well blended. Refrigerate until ready to serve.
3. Remove lamb from marinade. Discard any remaining marinade. Alternately thread lamb, tomatoes and onion onto skewers.
4. Grill over medium-high heat 10 to 12 minutes or until desired doneness, turning occasionally. Serve with Mint Yogurt (1 cup plain yogurt, 2 tablespoons chopped fresh mint, 1/8 teaspoon McCormick Gourmet™ Organic Coriander, Ground) if desired.
*Recipe and Photo Courtesy of McCormick & Company, Inc.