Pair with Danzante Merlot



Remove all the fat from the lamb and cut into 2 inch cubes. Whisk garlic, olive oil, rosemary and lemon juice in a small bowl. Marinate lamb in the dressing for 2 hours in a covered-non reactive bowl.

Combine tomato, olives, parsley, lemon peel, cinnamon, coriander and salt. Cover the relish and store in an airtight container in a cool place until ready to serve.

Heat grill to achieve a high heat. Thread each skewer with lamb pieces, discard any remaining marinade. Cook skewers over high heat, turning to brown all sides, about 10 minutes.

Serve with the tomato-olive relish.