Grilled Moroccan Lamb Kebabs with Grapes

Name: Grilled Moroccan Lamb Kebabs with Grapes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 0 teaspoons hot chile flakes; 1 teaspoon curry powder; 1 teaspoons dried thyme; 2 cloves garlic, minced; 454 grams red and/or green seedless grapes; 1 teaspoons ground coriander; 1 teaspoons ground cumin; 680 grams boned leg of lamb, fat trimmed, cut into 1-inch cubes; 1 Tbsp lemon juice; 59 milliliters olive oil; 1 teaspoons paprika; 2 Tbsps minced Italian parsley; 2 teaspoons salt

Grilled Moroccan Lamb Kebabs with Grapes might be a good recipe to expand your main course recipe box. One serving contains 275 calories, 19g of protein, and 15g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 5. It is perfect for The Fourth Of July. If you have parsley, ground coriander, curry powder, and a few other ingredients on hand, you can make it. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

In a large bowl, combine olive oil, lemon juice, garlic, 1 tablespoon parsley, salt, curry powder, paprika, cumin, thyme, coriander, chile flakes, and pepper.

Ingredients you will need

Red Pepper Flakes

Curry Powder

Lemon Juice

Coriander

Olive Oil

Paprika

Parsley

Garlic

Pepper

Cumin

Thyme

Salt

Equipment you will use

Bowl

Add lamb and mix to coat thoroughly. Cover and chill at least 1 hour or up to 1 day.

Ingredients you will need

Lamb

Thread cubes of lamb alternately with grapes onto 6 or 7 skewers (see notes).

Ingredients you will need

Grapes

Lamb

Equipment you will use

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); 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.

Ingredients you will need

Lamb

Equipment you will use

Skewers

Grill

Transfer skewers to a platter and sprinkle with remaining parsley.

Ingredients you will need

Parsley

Equipment you will use

Skewers

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).

Ingredients you will need

Wine

Alcohol

Fruit

Herbs

Plum

Mayonnaise

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.

Ingredients you will need

Wine

Marinade