Cut lamb across the grain and on a bias into 3/4" thick slices. Cut each slice with the grain into three pieces. The chunks of lamb will be about 1"x 1" x 1".
Rub marinade into lamb and skewer the lamb alternately with seedless grapes. Allow skewers to marinate under refrigeration for a minimum of 1 hour. Preheat the grill to high.
Grill lamb skewers over high heat until nicely colored and cooked medium 2 to 4 minutes. Transfer to a heated serving platter and sprinkle with parsley. Serve hot or at room temperature.
Yield: 8 servings
Suggested Wine Pairings: Good Spanish Tempranillo (Rioja, Ribera del Duero), Grenache/Carignan blend (Priorato), Grenache blends from Southern Rhone (Chateauneuf du Pape, Cotes du Rhone, Vacqueyras), Languedoc-Roussillon
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