Pair with Lytton Springs
¼ cup olive oil
1 tablespoon lemon juice
2 cloves garlic, minced
2 tablespoons minced Italian parsley (divided)
1 ½ teaspoons salt
¾ teaspoon smoked paprika
¾ teaspoon ground cumin
½ teaspoon dried thyme
½ teaspoon ground coriander
½ teaspoon ground lavender
¼ teaspoon hot chile flakes
¼ teaspoon black pepper
1 ½ pounds boned leg of lamb, fat trimmed, cut into 1-inch cubes
1 pound red flame seedless grapes
10 bamboo skewers, soaked in water overnight
In a large bowl, combine olive oil, lemon juice, garlic, 1 tablespoon parsley, salt, smoked paprika, cumin, thyme, coriander, lavender, chile flakes, and pepper. Add lamb and mix to coat thoroughly.
Cover and chill at least 1 hour or up to 1 day.
Thread cubes of lamb alternately with grapes onto 6 or 7 skewers.
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). If using a gas grill, close the lid.
Cook, turning skewers as needed, until lamb is browned on all sides but still pink in the center (medium-rare: 5 to 6 minutes), or just barely pink in the center (medium: 6 to 7 minutes).
Bold, full-bodied zinfandels. Try it with Lytton Springs (excellent with older vintages too)
Recipe provided by Chef Jesse McQuarrie of Feast Catering