Ray Sandidge of C.R. Sandidge Wines shares a BBQ kebab recipe that matches up with his bold New World Syrah
RAY SANDIDGE has been perfecting his wine craft for 33 years. He and his wife Athena founded C.R. Sandidge Winery in the Chelan Valley back in 1999. Ray’s skill for making wine has earned him praise among his peers; he is also winemaker for award-winning Tsillan Cellars, too. Ray is a master home cook and you can find more of his recipes at www.crsandidgewines.com.
“I have modified my favorite recipe to create these grilled lamb kebabs to pair with C.R. Sandidge Whistle Punk red wine. I serve it hot off the grill, arranged over a vibrant bed of yellow saffron rice and a crisp apple-fennel-carrot slaw. I hope you enjoy it!”
– Ray Sandidge, owner & winemaker of C.R. Sandidge Wines in Manson, WA
Ray’s Grilled Lamb Kebabs Recipe
Serves 4-6
For the Lamb Kebabs:
• 3 pounds boneless leg of lamb, cut into 2-inch cubes (gristle and membrane removed)
• Wooden skewers, pre-soaked in water for at least 30 minutes. (Tip: Wrapping the exposed skewer tips in tin foil before placing on the grill will prevent wood tips from charring.)
Make the BBQ Sauce:
1½ cups Port wine
¾ cup black cherry juice
4 Tbsp. of fig jam
1 Tbsp. minced fresh rosemary
1 cup white wine vinegar
1 cup ketchup
1 tsp. honey
¾ cup brown sugar
1 Tbsp. chili powder
1½ tsp. kosher salt
1½ tsp. freshly ground black pepper
½ tsp. cayenne pepper
1. Place the port wine, figs or fig jam, rosemary and black cherry juice in a medium sauce pan, bring to a boil, reduce the heat and simmer until the mixture has reduced by half. Stir occasionally.
2. In a second, larger sauce pan combine the white wine vinegar, ketchup, honey, brown sugar, chili powder, salt, pepper and cayenne pepper. Bring to a boil, reduce the heat and reduce by half.
3. After both mixtures have reduced, strain the figs out of the port wine mixture, add it to the vinegar mixture and stir well. Let cook for an additional three minutes and remove from the heat.
TIP: Sauce will keep for up to two weeks in the refrigerator.
For the Marinade Paste:
¼ cup olive oil
¼ cup minced red onion
2 Tbsp. smoked paprika
1½ tsp. ginger powder
2 Tbsp. minced garlic clove
2 Tbsp. fresh minced rosemary
2 Tbsp. fresh minced thyme (or 2 teaspoons dried thyme)
2 Tbsp. fresh minced oregano
2 Tbsp. kosher salt
1 Tbsp. fresh ground black pepper
1½ tsp. soy sauce
In a large mixing bowl combine the marinade paste ingredients and mix well. Add the lamb cubes, and stir until all of the meat is well coated. Cover and refrigerate for 1 to 4 hours before grilling.
Assemble the Kebabs:
1. Preheat a grill on medium to medium-high heat.
2. Place 3-4 pieces of marinated lamb on each pre-soaked skewer.
3. For medium rare, grill the lamb kebabs for two minutes on each side, for a total of eight minutes.
4. When finished grilling, brush with the fig BBQ sauce, and serve extra sauce on the side. Serve immediately.
Wine Pairing:
C.R. Sandidge Whistle Punk Syrah, or other bold red that stands up to grilled barbecue fare. Read the review on the Whistle Punk here.