Grilled lamb and Bison topped with the chimichurri sauce paired with an Argentine Malbec or Archaval-Ferrer Quimera
Course Main Course
Servings 6skewers 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
1/1/2lb.eggplant, cut into 1-1/2 inch cubes
1-1/2 lblean lamb or beef, cut into 1-1/2 inch cubes
1/4 cupwhite onion, minced
2-3 clovesgarlic, minced
1tablespoonextra virgin olive oil
24freshbay leaves (or 2 dried bay leaves)
1teaspoonsea salt
1teaspoonfreshly ground black pepper
1/2 teaspoonsweet paprika
olive oil spray for grill
Chimichurri Sauce
1large bunchItalian parsley, destemmed and chopped
1/2bunchcilantro, destemmed and chopped
2tablespoonsfresh oregano, destemmed and chopped
1/2teaspoonsmoked paprika
1smallshallot, minced
1/2cupextra virgin olive oil
kosher salt
freshly ground black pepper
1tablespoonred 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