moroccan spiced lamb kabobs with a summertime grilled chutney
moroccan spiced lamb kabobs with a summertime grilled chutney
moroccan spiced lamb kabobs with a summertime grilled chutney

Moroccan Spiced Lamb Kebobs with Summertime Fruit Chutney

    

March 7, 2016

  • Yields: 4 servings

Ingredients

3/4 tsp garam masala

2 tsp olive oil

1 lb boneless American Lamb 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 tbsp toasted pistachios, coarsely chopped

1 tsp minced garlic

1 tsp prepared balsamic syrup

2 tsp thinly sliced mint leaves

Directions

1Soak 8 8-inch bamboo skewers in water 10 minutes; drain water.

2In a large bowl, combine masala and oil. Add lamb and fruit; toss to coat.

3Thread 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.

4Coarsely chop grilled fruit. In a small bowl, combine fruit, pistachios and garlic. Drizzle with syrup; garnish with mint. Serve chutney with lamb kebobs.

*Preparation and cooking time: 20 to 25 minutes

Recipe and image provided by the American Lamb Board

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