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Spicy Lamb Kabobs With Grapes

chef.jackson's picture
  Olive oil 2 Tablespoon
  Lemon juice 2 Tablespoon
  Garlic 8 Clove (40 gm), minced
  Chopped fresh parsley 2 Teaspoon
  Minced ginger 1 Teaspoon
  Coriander seeds 1 1⁄2 Teaspoon
  Ground turmeric 1⁄4 Teaspoon
  Smoky paprika/1/2 teaspoon each paprika and ground chipotle chili 1 Teaspoon
  Red cayenne pepper/Red pepper flakes 1⁄4 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Chopped oregano 1 Tablespoon
  Saffron threads 3
  Rack lamb/One 8-bone rack of lamb, cut into chops 1 Pound, cubed
  Seedless grapes 1 Pound
  Salt To Taste

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

Recipe Summary

Difficulty Level: 
Side Dish

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