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Archaval-Ferrer Wines Paired with Grill Favorites
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Lamb & Eggplant Skewers with Chimichurri Sauce

Grilled lamb and Bison topped with the chimichurri sauce paired with an Argentine Malbec or Archaval-Ferrer Quimera
Course Main Course
Servings 6 skewers with 1-1/2 cups Chimichurri Sauce
Author Chimichurri Sauce adapted from "Gjelina" by Travis Lett and Skewers adapted from "La Vie Rustic" by Georgeanne Brennan

Ingredients

Lamb & Eggplant Skewers

  • 1/1/2 lb. eggplant, cut into 1-1/2 inch cubes
  • 1-1/2 lb lean lamb or beef, cut into 1-1/2 inch cubes
  • 1/4 cup white onion, minced
  • 2-3 cloves garlic, minced
  • 1 tablespoon extra virgin olive oil
  • 24 fresh bay leaves (or 2 dried bay leaves)
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon sweet paprika
  • olive oil spray for grill

Chimichurri Sauce

  • 1 large bunch Italian parsley, destemmed and chopped
  • 1/2 bunch cilantro, destemmed and chopped
  • 2 tablespoons fresh oregano, destemmed and chopped
  • 1/2 teaspoon smoked paprika
  • 1 small shallot, minced
  • 1/2 cup extra virgin olive oil
  • kosher salt
  • freshly ground black pepper
  • 1 tablespoon red wine vinegar

Instructions

  •  1. In a large bowl, combine eggplant, lamb, onion, garlic, olive oil and fresh or dried bay leaves.  Sprinkle in the salt, pepper, and paprika, stir to mix.  Marinate for 20 minutes at room temperature.
    2.  Assemble the skewers - start with one cube of eggplant followed by one fresh bay leaf (if using), and them lamb cube.  Repeat in same order until you have 5 cubes of meat on the skewer.
    3.  Prepare charcoal grill.  Spray grate with olive oil spray.  When the grill is ready and hot, place skewers on grill for 5 minutes per side and then turn.  Check for doneness.  Serve immediately.

Chimichurri Sauce

  •  1. In a medium bowl, combine cilantro, parsley, oregano, paprika, shallot, and olive oil.  Stir mixing well.  Let stand for flavors to develop.
    2.  Store in an airtight container in the refrigerator for up to 3 days.  When ready to use, bring to room temperature and stir in 1 tablespoon red wine vinegar, salt, and pepper to taste.
    Note:  Food processor can be used to chop herbs