(Daily News)
Updated: 2007-07-17 19:19

Makes 4 servings

For the marinade:
1 cup dry red wine
1/3 cup balsamic vinegar
1 teaspoon dried Greek mint
1/2 teaspoon cracked black peppercorns
Salt to taste
1/2 cup extra-virgin Greek olive oil
2 garlic cloves, crushed
1 cinnamon stick
1 large bay leaf, cracked
3 whole cloves
4 allspice berries
2 medium quince, peeled
1 lemon, halved
2 large red onions
1 1/2 pounds boneless leg of lamb, trimmed and cut into 16 (2-inch) cubes
4 (8-inch) metal skewers
Vegetable oil for brushing grill rack
2 tablespoons olive oil

Make the marinade:In a medium bowl, whisk together red wine, vinegar, mint, peppercorns and salt. Slowly drizzle in 1/2 cup olive oil and whisk until emulsified. Stir in garlic, cinnamon, bay leaf, cloves and allspice.

Using a large, heavy chef's knife, cut each quince into four wedges. Rub with the cut lemon to keep from discoloring. Carefully remove the core and pits in each wedge, then cut in half again to get a total of eight pieces per quince.

Peel and cut the onions in quarters lengthwise, and cut each quarter in half to get a total of eight smaller pieces of onion.

Toss the lamb, quince and onions in the marinade and let marinate for 4 to 8 hours.

Heat the grill to medium-hot.

Remove the lamb, quince and onions from the marinade and set aside the liquid. Thread the lamb, quince and onion pieces onto the skewers, alternating the ingredients.

Lightly oil the grill rack and brush each skewer with a little olive oil. Place on the rack and grill, turning, until the lamb is medium-rare and the quince has softened, 3 to 4 minutes per side. Brush each skewer with the marinade as you grill the kebabs.

Remove and serve immediately.