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