Grilled Moroccan Lamb Kebabs with Grapes

Ingredients

• 0.3 teaspoon pepper black
• 0.3 teaspoon pepper hot
• 1 teaspoon curry powder 
• 0.5 teaspoon thyme dried
• 2 cloves garlic minced
• 1 pound grapes green red seedless
• 0.5 teaspoon ground coriander 
• 0.8 teaspoon ground cumin 
• 1.5 pounds leg of lamb fat trimmed cut into 1-inch cubes
• 1 tablespoon juice of lemon 
• 0.3 cup olive oil 
• 0.8 teaspoon paprika 
• 2 tablespoons flat parsley italian minced
• 1.5 teaspoons salt 

Equipment

• bowl
• grill
• skewers

Directions

1. In a large bowl, combine olive oil, lemon juice, garlic, 1 tablespoon parsley, salt, curry powder, paprika, cumin, thyme, coriander, chile flakes, and pepper.
2. Add lamb and mix to coat thoroughly. 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 (see notes).
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); 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.
5. Transfer skewers to a platter and sprinkle with remaining parsley.
6. 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).
7. 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.