Time
40 to 50 minutes, plus marinating time, largely unattended
UnitsScale
Ingredients
2pounds boneless lamb (from the leg or shoulder)
1 small onion, cut into small wedges
4 bay leaves
1cup red wine vinegar
24 large seedless red and/or green grapes, or as needed
Instructions
Trim any excess fat from the lamb, then cut into 1 1/2-inch chunks (you need about 24 pieces). Put the meat in a large bowl. Add the onion, bay leaves, and vinegar and toss to combine. Cover and marinate in the refrigerator for at least 4 hours and up to 12 hours, but no more or the acid in the vinegar will soften the fibers of the meat too much.
If you’re using bamboo or wooden skewers, soak them in water for 30 minutes. Meanwhile, start the coals or heat a gas grill for medium-high direct cooking. Make sure the grates are clean.
When the fire is just about ready, drain the lamb and discard the marinade. Thread the lamb onto skewers, alternating the chunks with a few layers of onion and a grape.
Put the skewers on the grill directly over the fire. Close the lid and cook, turning once, 4 to 10 minutes per side, depending on how well done you like your lamb. (Nick with a small knife and peek inside.) Transfer to a platter and serve.