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Concha Y Tora Wine: Grilled lamb skewers in merquén marinade

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Published: October 28, 2009

Makes 4 servings

For the merquén marinade:
½ cup olive oil
3 tablespoons plain yogurt, preferably whole-milk
2 tablespoons onion, grated
2 garlic cloves, finely minced
1 tablespoon fresh rosemary, finely chopped
1 tablespoon merquén or other smoked chili pepper mix
For the skewers:
1 ½ pounds leg of lamb, deboned and degreased, cut into 1 1/2-inch cubes
36 fresh bay leaves
4 small firm peaches, quartered
8 12-inch bamboo skewers, soaked in water for 30 minutes
For the Chilean-style mint salsa:
¼ cup scallions, chopped
½ cup fresh mint leaves
¼ cup fresh cilantro leaves
½ jalapeño pepper, seeds removed
1 clove garlic
3 tablespoons apple cider vinegar
1/3 cup canola oil
¼ cup cold water
1 tablespoon sugar
Salt to taste

1. Prepare the marinade; combine all the ingredients for the marinade in a glass oven platter. Add the lamb, mix to combine and let sit for up to 2 hours.

2. Prepare the Chilean mint salsa: Put all the ingredients in a blender and process until smooth. Taste and adjust the seasonings, this salsa should be brimming with flavour. Refrigerate until ready to serve or up to 3-4 days.

3. Prepare charcoal, gas or electric grill to medium hot.

4. Thread 3 pieces of lamb, 2 quarters of peach and 3 bay leaves loosely on each skewer. Lightly oil grill rack. Grill skewers, turning occasionally, until just cooked through, 10-15 minutes. Serve with mint salsa.

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