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Signature Pairings 'Signature' Lamb Skewers & Couscous

Ingredients

  • 1 lb Lamb tips, cubed (e.g. from shoulder)
  • 2 tbsp Vina Robles Signature
  • 4 tbsp Olive oil
  • ½ tsp Sea salt & cracked, black pepper
  • 1 tbsp Rosemary, finely chopped
  • ½ tsp Fennel seeds
  • 1 tsp Mustard seeds, crushed
  • 16 Skewers (each approx. 5 inches long)
  • 3 ½ cups Water, salted
  • 1 Each: red pepper, zucchini & onion, diced
  • 1 cup Cherry tomatoes
  • 1 cup Couscous (whole grain or regular)
  • ½ Bunch cilantro, coarsely chopped

Directions

  1. 1

    Open a bottle of Vina Robles Signature, and pour yourself a glass!

  2. 2

    In a bowl, combine meat, red wine, half of the olive oil, and all the spices. Cover and let marinade for approximately 30 minutes, then thread the lamb cubes onto skewers.

  3. 3

    In a large pan, bring the salted water to a boil. Add the rest of the olive oil, diced red peppers, zucchini, onion, and cherry tomatoes and let simmer for a minute. Add couscous, cover, and turn heat off.

  4. 4

    In the meantime, BBQ the lamb skewers over medium to high heat for approximately 6 to 8 minutes (medium recommended). Mix couscous and add cilantro.

  5. 5

    Serve skewers over couscous on warm plates. Enjoy with the rest of the Signature!

  6. 6

    Hint: Substitute lamb tips with beef tips.

  7. 7

    Hint: Easy Mint Sauce: mix together 1 cup plain yogurt, 2 tbsp chopped mint leaves, and season with salt & pepper.

Bottle of 2017 Vina Robles Signature

Limited Estate Collection

2017 Signature

Signature is Winemaker Kevin Willenborg’s hallmark blend of the vintage that is unconstrained by convention–in other words the “signature” wine of the vintage. This year’s blend is made from Cabernet Sauvignon, Petit Verdot and Petite Sirah–three varieties that frequently find an exceptional balance in our region. All are known for their intense color, generous amount of flavor and rich tannins that will continue to develop with proper aging—but each brings unique elements to the final blend.

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