• 1/2 teaspoon coriander, ground
• 3/4 teaspoon paprika
• 3/4 teaspoon cumin, ground
• 1/2 teaspoon thyme, dried
• 1/4 teaspoon red pepper flakes
• 1 teaspoon curry powder
• 1 tablespoon parsley, chopped
• 2 garlic cloves, minced
• 2 tablespoons salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon lemon juice
• 4 tablespoons olive oil
• 2 pounds lamb leg meat, cleaned of excess fat and sinew
• 1 pound grapes, seedless
• 24 bamboo skewers, soaked in water

Mix together all of the dried herbs and spices in a large mixing bowl. Add garlic, salt, pepper, lemon juice, parsley, and olive oil and stir together. Reserve.

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