Lamb and Eggplant Skewers with Riverbench Mesa Pinot Noir

These summer skewers are perfect for warm nights! Enjoy with good friends and a game of croquet.

  • 1 1/2 lb. lamb shoulder, cut into 1 inch cubes
  • 1/3 cup olive oil
  • 1/4 cup sherry
  • 1/4 cup balsamic vinegar
  • salt and pepper
  • 1 large eggplant, cut into 1 inch cubes

Combine the lamb, olive oil, sherry, and balsamic vinegar and marinate overnight.

Skewer the lamb, alternating with chunks of eggplant, onto metal skewers. You can also use wood, but be sure to soak them in water first. Season with salt and pepper.

Cook over medium-high heat until done, about 3 minutes per side. Serve with extra olive oil and tzatziki sauce.