Pomegranate Marinade for Lamb Kabobs- our match with Yorkville Cellars Malbec

1½ to 2 pounds boneless lamb in 1-2” cubes (beef/chicken is OK as well)
2 cups of dry, fruity red wine (Malbec, Merlot or Zin all work)
¼ cup olive oil
1 cup of pomegranate syrup (also called pomegranate molasses)
3-4 shallots, minced
4 cloves of garlic, minced
1 tablespoon chopped fresh mint
2 tablespoons chopped Italian parsley
2 teaspoons fresh herbs such as marjoram, rosemary, basil, thyme
½ teaspoon salt (be careful not to over-salt marinade)
1 teaspoon ground black pepper

Combine all ingredients except for the lamb in a bowl and stir until pomegranate syrup is dissolved. Put lamb into glass bowl or baking dish and pour in marinade. This should cover meat, if not you can either add a little more wine or be sure to stir the marinade frequently enough to flavor all the cubes. Marinate in refrigerator overnight, or at least 4-6 hours, put lamb on skewers and grill. Serve with couscous or pita bread, with grilled onions or vegetable kabob skewers on side.