Wine Country Spiced Grilled Lamb Spiedini with Grapes

Pair with Wild Cattle Creek

Yield: 4-6


Ingredients:

  • 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

Directions:

  1. 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.
  2. Cover and chill at least 1 hour or up to 1 day.
  3. Thread cubes of lamb alternately with grapes onto 6 or 7 skewers.
  4. 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.
  5. 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).

Recipe provided by Chef Jesse McQuarrie of Feast Catering