Mediterranean barbecue skewers with Provencal flair
An aromatic combination of tender lamb fillet, perfumed with lavender and garlic, served with tasty ratatouille vegetables. Perfect for warm summer evenings – hearty, light and sophisticated. This dish brings Provence flair to the table and combines intense herbal notes with braised meat and fresh vegetables – ideal for connoisseurs who love Mediterranean flavors.
Ideal wine pairing: Rosé de Provence AOC (Provence, France)
The Rosé de Provence AOC impresses with fine aromas of sun-ripened strawberries, raspberries and floral notes. Its fresh, lively acidity provides an elegant contrast to the strong notes of the lamb, while the minerality subtly supports the lavender and garlic. A light but structured companion that perfectly complements the herbs and vegetables.
The fine perlage and fruitiness bring freshness to the palate without masking the barbecue aroma. The dry finish rounds off the taste experience – ideal for summer enjoyment on the terrace.
Further wine recommendations for this dish
Côtes de Provence Rosé AOC (Provence, France)
A classic Provence rosé, characterized by aromas of ripe strawberries, cassis and delicate spicy notes. The medium body and fresh acidity harmonize with the spicy, crispy lamb and aromatic ratatouille. Its floral nuances combine gently with the lavender, while the minerality provides clarity.
Bandol Rosé AOC (Provence, France)
More robust and deeper in color, this rosé impresses with aromas of grapefruit, red fruits and Provençal herbs. The strong structure and spicy complexity take away the heaviness of the lamb spice, while the freshness accentuates the vegetables and adds Mediterranean depth to the dish.
Tavel Rosé AOC (Rhône, France)
A full-bodied rosé with intense strawberry, raspberry and spice notes. Its dense texture copes with the strong aromas of lamb, while the subtle acidity highlights the garlic notes. A charming partner for an aromatic grilled dish with vegetables.
Grenache-Syrah Rosé (Languedoc IGP, France)
This aromatic rosé brings notes of wild berries, spices and herbs from Provence. The spicy component supports lavender and garlic, while the fine acidity provides structure. Ideal for a harmonious interplay with warm grilled vegetables and spicy meat.
Provence Pinot Noir Rosé (Provence, France)
A light to medium-bodied rosé with aromas of cherry, raspberry and a hint of spice. The elegant fruit goes wonderfully with the rosemary in the ratatouille, the medium acidity cuts through the fatty layer of the lamb. A refreshing, delicate companion with sophistication.
The recipe:
Lamb kebabs with lavender, garlic & ratatouille vegetables
Cooking utensils
- Grillspieße aus Holz oder Metall
- 1 Große Grillpfanne oder Raclette-Pfännchen
- 1 Schneidebrett
- 1 Scharfes Messer
- Schüsseln für Marinade und Gemüse
- 1 Saftpresse oder Zitruspresse
- 1 Grillzange oder Pfannenwender
Ingredients
For the lamb skewers:
- 300 g Lamb fillet or leg cut into cubes
- 2 Garlic cloves finely chopped
- 1 teaspoon dried lavender suitable for the kitchen
- 2 Tbsp olive oil
- Salt & black pepper
For the ratatouille vegetables:
- 1 small zucchini diced
- 1/2 Eggplant diced
- 1 red peppers diced
- 1 small onion finely diced
- 1 Tomato diced
- 1 tablespoon tomato paste
- 1 sprig of rosemary finely chopped
- 1 Tbsp olive oil
- Salt & pepper
Preparation
Marinate the skewers:
- Mix the lamb cubes well with the garlic, lavender, olive oil, salt and pepper.
- Leave to infuse for 15 minutes.
Prepare the ratatouille:
- Heat the olive oil in a pan and fry the onion until translucent.
- Add the zucchini, eggplant and bell pepper and fry briefly.
- Stir in the tomato purée and diced tomatoes, season with rosemary, salt and pepper.
- Simmer for 10 minutes over a low heat.
Grill the skewers:
- Thread the lamb cubes onto skewers and cook over a medium heat in a grill pan or on the grill for approx. 3-4 minutes per side.
Dressing:
- Arrange the ratatouille on plates, place the lamb skewers on top and garnish with fresh rosemary.
Recommended side dishes:
- Grilled ciabatta slices
- Mediterranean potato salad with herbs
- Mixed salad with olive oil and lemon dressing
