The name shish kebab means “skewer of roasted meat,” and similar dishes are found throughout Eastern Europe, the Middle East, and Asia. Both metal and wooden skewers work fine, but be sure to soak wooden ones in warm water for at least 30 minutes so they won’t ignite.

INGREDIENTS

• 1 (750 ml) bottle red wine (about 3 ½ cups)
• 2 tablespoons olive oil
• 1 tablespoon Worcestershire sauce
• 1 tablespoon red wine vinegar
• 1 tablespoon dried thyme
• 1 teaspoon kosher salt
• 2 pounds lamb shoulder, cut into 2-inch cubes
• 12 skewers
• 1 pint cherry tomatoes
• 8 ounces small button mushrooms
• 2 small zucchinis, sliced into 2-inch wheels
• 2 small Chinese eggplants, sliced into 2-inch wheels
• 1 large yellow onion, quartered
• ½ cup olive oil

1. Mix together wine, olive oil, Worcestershire, vinegar, thyme, and salt. Combine with cubed meat in a large zipper-top food storage bag. Zip tight and massage marinade into the lamb. Refrigerate for at least 1 hour or overnight.

2. Preheat grill on high heat. Skewer the meat and vegetables separately to ensure even cooking.

3. Brush the vegetables with olive oil. Grill vegetables off direct heat, turning frequently until they are golden brown, about 10 minutes.

4. Grill meat kebabs over direct high heat for 5–10 minutes, turning frequently to brown evenly.

5. Remove meat and vegetables from skewers onto platters. Serve kebabs with a big platter of rice, or couscous.

SERVES 4

• 1,175 calories
• 77 g fat
• 31 g carbohydrates
• 60 g protein
• 850 mg sodium
• 13 g fiber