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Spicy Lamb Kabobs with Grapes
Yield: 8 servings as an appetizer
Recipe © The Culinary Institute of America
Once the lamb is marinated this dish can be assembled and cooked in a matter of minutes. To prepare as an entree, just double the ingredients.
Ingredients	Amounts
Olive Oil	2 tsp.
Fresh Lemon Juice	2 tsp.
Garlic Cloves, minced	8 ea.
Fresh Parsley, minced	2 tsp.
Fresh Ginger, minced	1 tsp.
Coriander Seeds	1 1/2 tsp.
Ground Turmeric	1/4 tsp.
Smoky Spanish-style paprika (or 1/2 teaspoon each of paprika and ground chipotle chili*)	1 tsp.
Cayenne or Red Pepper Flakes	1/4 tsp.
Freshly Ground Pepper	1/2 tsp.
Fresh Oregano, minced	1 Tbsp.
Saffron	Several Threads
Leg of Lamb, cubed (or one 8-bone rack of lamb, cut into chops)	1 lb.
Seedless Grapes	1 lb.
Salt	to taste

* This recipe refers specifically to ground chipotle chile powder, so you need to check the label to be sure that is what you are using. Ground chiles are sold with spices and herbs or in international foods sections of supermarkets.

Method
Thoroughly combine all ingredients, except the lamb and grapes. Coat the meat evenly with mixture. Cover and marinate in the refrigerator for at least 2 hours. Remove from the refrigerator 30 minutes before grilling. Light a fire in a charcoal or gas grill. Soak 8 bamboo skewers in enough water to cover for 30 minutes. Drain. Thread 3 pieces of meat and 4 grapes on each skewer. Grill 2 to 3 minutes on each side, or until medium-rare. Season with salt.