Spicy Lamb Kebabs with Grapes 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