Chambourcin Rose' and Grilled Lamb Souvlaki w/tzatziki sauce

The wine and recipe of the week is Chambroucin Rose' by Aubrey Vineyards and Grilled Lamb Souvlaki .


The 2014 Chambourcin Rose' is a dry wine.

This garnet shade of wine has cherry notes and a red rose bouquet.

The color of this wine is the result of Chambourcin grapes fermented and processed without the skin.

It is a bold yet floral, spicy and dry rose', perfect for those red wine drinkers who can't find that bold red wine to chill and enjoy in the summertime.

It pairs well with grilled meats or rich desserts.

Grilled Lamb Souvlaki recipe:

  • 2 lbs. lamb leg or shoulder
  • 5 tbsp olive oil
  • 2 cloves of minced garlic
  • juice of 1 lemon
  • 2 chopped red onions
  • 1 tsp dried Greek oregano
  • 1 tsp freshly chopped parsley
  • sea salt
  • freshly ground pepper
  • 10 metal or wooden skewers

For tzatziki sauce:

  • 1 cucumber
  • 2 cloves of minced garlic
  • 1/4 cup of olive oil
  • 16 ounces of greek yogurt
  • juice of 1 lemon
  • a pinch of salt


  1. Cut the lamb into chunks and set aside.
  2. In a large bowl add the olive oil, garlic, lemon juice, the herbs and spices and season with freshly ground pepper.
  3. Whisk all the ingredients into a decadent marinade.
  4. Add the meat and the chopped onions and blend to coat.
  5. Cover the bowl and place inside fridge to chill for 3 hours.
  6.  Remove the skin and the seeds of the cucumber and grate it into a large bowl.
  7. Season with salt and pepper.
  8. Blend the  garlic olive oil, yogurt, lemon juice, and a pinch of salt.
  9. Add to grated cucumber.
  10. Store the tzatziki sauce in the fridge and allow it to chill as well.
  11. After 3 hours take marinated lamb out of fridge and season with sea salt.
  12. Assemble skewers.
  13. Heat grill and cook the lamb souvlaki for about 10-20 minutes.
  14. Serve with tzatziki sauce, greek salad and/or roasted red bell peppers.
  15. Enjoy with a glass of Chambourcin Rose'!

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