1/3 c  Dry red wine
2/3 c  Red wine vinegar
1/4 c  Extra-virgin olive oil
1/4 ts Ground cinnamon
1/8 ts Ground allspice
1/8 ts Freshly grated nutmeg

Trim 1 1/4 lbs boneless leg of lamb to remove fat, and cut into 1 to 1 1/2
inch cubes for kebabs. Marinate the lamb in a sealed container for 2 hours
before grilling