Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Dry red wine |
| ⅔ cup | Red wine vinegar |
| ¼ cup | Extra-virgin olive oil |
| ¼ teaspoon | Ground cinnamon |
| ⅛ teaspoon | Ground allspice |
| ⅛ teaspoon | Freshly grated nutmeg |
Trim 1¼ lbs boneless leg of lamb to remove fat, and cut into 1 to 1 ½ inch cubes for kebabs. Marinate the lamb in a sealed container for 2 hours before grilling