Moroccan Spiced Lamb Kabobs with Summertime Fruit Chutney

Moroccan Spiced Lamb Kebobs with a Summertime Grilled Chutney

Cozumel Lamb Kabobs Recipe:

Servings: 8 servings
Preparation and cooking time: 20 to 25 minutes


    1-1/2 teaspoons garam masala
    1/4 cup olive oil
    3 to 4 pound boneless Cedar Springs Lamb leg, butterflied, cut into 1-1/4- inch cubes
    4 pieces stone fruit (plums, apricots or peaches), cut in half and pitted
    Salt and pepper
    1/4 cup toasted pistachios, coarsely chopped
    1-1/2 teaspoons minced garlic
    2 teaspoons prepared balsamic syrup
    3 teaspoons thinly sliced mint leaves
    16 bamboo skewers soaked in water


1. In a large bowl, combine masala and oil. Add lamb and fruit; toss to coat.

2. Thread all lamb evenly onto skewers. Do not skewer fruit halves.

3. Grill lamb kabobs over medium coals or medium heat gas grill grate; turning frequently 8 to 12 minutes until desired doneness. Medium rare cook to 145F, medium cook to 160F, for well-done cook to 170F. At the same time, place fruit halves on grill to cook until grill charred. Remove from grill.

4. Coarsely chop grilled fruit. In a small bowl, combine fruit, pistachios and garlic; drizzle with balsamic syrup and garnish with mint.

5. Serve chutney with lamb kabobs.

Tip: To prepare balsamic syrup, on low heat, slowly heat ½ cup of balsamic vinegar until reduced in half and is thick enough to coat the back of a spoon.

Recipe and image provided by the American Lamb Board