Moroccan Spiced Lamb Kebobs with Summertime Fruit Chutney
0.75 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
1
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.
*Preparation and cooking time: 20 to 25 minutes
Recipe and image provided by the American Lamb Board
Ingredients
0.75 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
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