Grilled Moroccan Lamb Kebabs With Grapes

• 1/4 cup olive oil
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 2 tablespoons minced Italian parsley
• 1 1/2 teaspoons salt
• 1 teaspoon curry powder
• 3/4 teaspoon paprika
• 3/4 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground coriander
• 1/4 teaspoon hot chile flakes
• 1/4 teaspoon black pepper
• 1 1/2 pounds boned leg of lamb, fat trimmed, cut into 1-inch cubes
• 1 pound red and/or green seedless grapes

1. In a large bowl, combine olive oil, lemon juice, garlic, 1 tablespoon parsley, salt, curry powder, paprika, cumin, thyme, coriander, chile flakes, and pepper. Add lamb and mix to coat thoroughly. Cover and chill at least 1 hour or up to 1 day.
2. Thread cubes of lamb alternately with grapes onto 6 or 7 skewers (see notes).
3. Lay skewers over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook, turning skewers as needed, until lamb is browned on all sides but still pink in the center (medium-rare; cut to test), 5 to 6 minutes, or just barely pink in the center (medium), 6 to 7 minutes.
4. Transfer skewers to a platter and sprinkle with remaining parsley.
5. Wine pairing: Juicy, spicy Zinfandel with good fruit (plums are a plus), herbs, and acid but restrained alcohol level and tannins. Best in our pairing: Ridge York Creek 2003 (Napa Valley; $28), Mayo Ricci Vineyard 2004 (Russian River Valley, CA; $30), and Seghesio 2004 (Sonoma County; $20).
6. Flavor bridges: A jammy Zinfandel sets off the grapes caramelized on the grill, and a spicy wine matches the exotic spices in the marinade for the lamb. Acid, again, counterbalances the grilled meat, while a reasonable alcohol level and tannins--along with good fruit--keep the spice-irritation factor in check.
7. Note: Nutritional analysis is per serving.

olive oil, lemon juice, garlic, italian parsley, salt, curry powder, paprika, ground cumin, thyme, ground coriander, hot chile flakes, black pepper, lamb, red andor

Taken from www.myrecipes.com/recipe/grilled-moroccan-lamb-kebabs-with-grapes (may not work)