Moroccan Spiced Lamb Kebobs with Summertime Fruit Chutney

Moroccan Spiced Lamb Kebobs with Summertime Fruit Chutney

You must log in to upload a photo.

(5.0/5 [1 rating]) Log in to rate this recipe!

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.


4 servings


Lamb, Main Dish, The National Culinary Review

ACF reserves the right to remove inappropriate comments.

Association of Nutrition & Foodservice Professionals