Moroccan-Spiced Lamb Kabobs with Fruit Chutney
| Serving Size | 4 |
|---|---|
| Prep Time | 20 - 25 mins. |
| Cook Time | 10 mins. |
Ingredients
- 3/4 teaspoon garam masala
- 2 teaspoons olive oil
- 1 pound boneless lamb leg or shoulder, cut into 1/4” cubes
- 2 pieces stone fruit (plums, apricots or peaches), cut in half and pitted
- Salt and pepper
- 2 tablespoons toasted pistachios, coarsely chopped
- 1 teaspoon minced garlic
- 1 teaspoon prepared balsamic syrup
- 2 teaspoons thinly sliced mint leaves
Preparation
- Soak 8 bamboo skewers (8” long) in water 10 minutes; drain water.
- In a large bowl, combine masala and oil. Add lamb and fruit; toss to coat. Thread lamb evenly onto skewers.
- Grill kabobs and fruit halves over medium heat, covered, 8 to 10 minutes 145° for medium-rare to 160° for medium doneness, turning occasionally.
- Season with salt and pepper to taste.
- Coarsely chop grilled fruit. In a small bowl, combine fruit, pistachios and garlic. Drizzle with syrup; garnish with mint. Serve chutney with lamb kabobs.
Moroccan-Spiced Lamb Kabobs with Fruit Chutney
4
Prep: 20 - 25 mins.
Cook: 10 mins.
Preparation
- Soak 8 bamboo skewers (8” long) in water 10 minutes; drain water.
- In a large bowl, combine masala and oil. Add lamb and fruit; toss to coat. Thread lamb evenly onto skewers.
- Grill kabobs and fruit halves over medium heat, covered, 8 to 10 minutes 145° for medium-rare to 160° for medium doneness, turning occasionally.
- Season with salt and pepper to taste.
- Coarsely chop grilled fruit. In a small bowl, combine fruit, pistachios and garlic. Drizzle with syrup; garnish with mint. Serve chutney with lamb kabobs.
Ingredients
- 3/4 teaspoon garam masala
- 2 teaspoons olive oil
- 1 pound boneless lamb leg or shoulder, cut into 1/4” cubes
- 2 pieces stone fruit (plums, apricots or peaches), cut in half and pitted
- Salt and pepper
- 2 tablespoons toasted pistachios, coarsely chopped
- 1 teaspoon minced garlic
- 1 teaspoon prepared balsamic syrup
- 2 teaspoons thinly sliced mint leaves
