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Moroccan-Spiced Lamb Kabobs with Fruit Chutney

Prep Time:
20-25 mins.
Cook Time:
10 mins.


  • 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


  1. Soak 8 bamboo skewers (8” long) in water 10 minutes; drain water.
  2. In a large bowl, combine masala and oil. Add lamb and fruit; toss to coat. Thread lamb evenly onto skewers.
  3. Grill kabobs and fruit halves over medium heat, covered, 8 to 10 minutes 145° for medium-rare to 160° for medium doneness, turning occasionally.
  4. Season with salt and pepper to taste.
  5. Coarsely chop grilled fruit. In a small bowl, combine fruit, pistachios and garlic. Drizzle with syrup; garnish with mint. Serve chutney with lamb kabobs.

Source: American Lamb Board