Moroccan Spiced Lamb Kebobs with Summertime Fruit Chutney
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Credit: Recipe courtesy of the American Lamb Board
The National Culinary Review, June 2016
¾ t. garam masala
2 t. olive oil
1 lb. boneless American lamb leg or shoulder, cut in ¼-inch cubes
2 pieces stone fruit (plums, apricots, peaches), cut in half, pitted
Salt and pepper
2 T. toasted pistachios, coarsely chopped
1 t. minced garlic
1 t. prepared balsamic syrup
2 t. thinly sliced mint leaves
Soak 8 (8-inch) bamboo skewers in water for 10 minutes; drain. In large bowl, combine garam masala and oil. Add lamb and fruit; toss to coat. Thread lamb evenly onto skewers. Grill kebobs and fruit halves over medium heat, covered, for 8-10 minutes for medium-rare (145°F) to medium (160°F) doneness, turning occasionally. Season with salt and pepper, to taste. Coarsely chop grilled fruit. In small bowl, combine fruit, pistachios and garlic. Drizzle with syrup; garnish with mint. Serve chutney with lamb kebobs.
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