Portland chef Vitaly Paley makes these luscious skewers, an iconic food in the Republic of Georgia, for his Soviet-style pop-up restaurant, DaNet. For the most tender skewers, he recommends buying a boneless leg of lamb and cutting it up, rather than using lamb "stew meat" (which can come from the more gristly shoulder). Or use lamb loin, which is more expensive but has less fat and sinew. You'll need 8 (9 in.) metal skewers for this recipe.
Our suggested wine pairing, for the lamb skewers served with wild plum sauce: Mark Ryan 2014 "Wild Eyed" Syrah (Red Mountain; $48).
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|Serving Size: 1 Serving (27g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2 (15%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 3.2mg||0 %|
|Potassium 59mg||2 %|
|Total Carbohydrate 1.7g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 1.3g|
|Protein 0.4g||1 %|
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Calories per serving: 13
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