Spicy Lamb Kebabs with Pickled Grapes

Directions

Trim the lamb and cut it into 1-inch cubes; you should have about 48 pieces.

Thoroughly combine all the remaining ingredients except the grapes. Coat the meat evenly with the mixture. Cover and marinate in the refrigerator for at least 2 and up to 12 hours.

Remove the lamb from the refrigerator 30 minutes before grilling. Soak the bamboo skewers in cool water for 30 minutes. Drain just before using.

Preheat a gas grill to medium-high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.

While the grill is heating, thread 3 pieces of meat and 2 grapes on each skewer. Grill until medium-rare, 2 to 3 minutes on each side. Serve at once.

Nutrition information per kebab:
440 calories, 36g protein, 36g carbohydrate, 16g fat, 730mg sodium, 140mg cholesterol, less than 1g fiber.

Pickled Grapes

Combine the sugar, vinegar, cinnamon stick, and salt in a saucepan. Simmer over medium heat until the sugar has completely dissolved, about 5 minutes.

Pour the mixture over the grapes, and allow the grapes to cool to room temperature. Refrigerate overnight, covered. The grapes are ready to use now or they can be stored in the refrigerator for up to 2 weeks.

Nutrition information per grape:
20 calories, 0g protein, 5g carbohydrate, 0g fat, 10mg sodium, 0mg cholesterol, 0g fiber.

This recipe is from The Culinary Institute of America's Grilling, which is available for purchase at bookstores nationwide.

Ingredients

Makes 8 servings
3 lb boneless leg of lamb
5 tbsp minced garlic
¼ cup olive oil
¼ cup lemon juice
4 tsp minced flat-leaf parsley
2 tbsp minced oregano leaves
1 tbsp ground coriander
2 tsp minced ginger
2 tsp Spanish-style paprika
2 tsp salt
1 tsp black pepper
½ tsp ground turmeric
½ tsp ground cayenne pepper
¼ tsp crushed saffron threads
16 bamboo skewers
32 Pickled Grapes (recipe follows)

Pickled Grapes
Makes 32 pickled grapes
1 ½ cups granulated sugar
¾ cup white wine vinegar
1 cinnamon stick
¼ tsp salt
16 seedless green grapes
16 seedless black grapes

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