Moroccan Spiced Lamb Kabobs with Summertime Fruit Chutney
Moroccan Spiced Lamb Kebobs with Summertime Fruit Chutney
Servings: 4 servings
Preparation and cooking time: 20 to 25 minutes
3/4 teaspoon garam masala
2 teaspoons olive oil
1 pound boneless Cedar Springs or Shepherd’s Pride leg or shoulder, cut into 1/4-inch 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
Directions1. Soak 8 8-inch bamboo skewers in water 10 minutes; drain water.
2. In a large bowl, combine masala and oil. Add lamb and fruit; toss to coat.
3. Thread lamb evenly onto skewers. Grill kebobs and fruit halves over medium heat, covered, 8 to 10 minutes for medium-rare (145°F) to medium (160°F) doneness, turning occasionally. Season with salt and pepper to taste.
4. Coarsely chop grilled fruit. In a small bowl, combine fruit, pistachios and garlic. Drizzle with syrup; garnish with mint. Serve chutney with lamb kebobs.
Moroccan Spiced Lamb Kabobs with Summertime Fruit Chutney Recipe and image provided by the American Lamb Board