Lamb Kabobs with Kiwifruit Chutney
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Credit: Jacques Imperato, Chef, Cassatt’s, Arlington, Va.
The National Culinary Review, November/December 2010
From the Chef
“Courtesy of Zespri® Kiwifruit”
Ingredients
3 T. olive oil
1 T. minced garlic
3 T. fresh chopped ginger
1 cup chopped onion
1½ t. curry powder
¾ t. red pepper flakes
15 Zespri green kiwifruit, peeled, diced, divided
3 bananas, peeled, diced
6 T. each orange juice, lime juice, malt vinegar
6 T. brown sugar, packed
3 T. each chopped fresh cilantro, mint
6 lbs. lamb leg, boneless, cut in 1-inch cubes
3 T. olive oil
1 T. curry powder
1 T. salt
¾ t. freshly ground black pepper
Instructions
1. Heat oil over medium heat. Sauté garlic and ginger until golden. Add onion, curry powder and red pepper flakes; cook 1 minute. Add 9 kiwifruit, banana, orange juice, lime juice, vinegar and brown sugar; bring to boil. Reduce heat; simmer 5 minutes. Stir in remaining kiwifruit, cilantro and mint. Set aside.
2. Put lamb in large bowl; drizzle with oil. Mix curry powder, salt and pepper with lamb; toss
until coated. Arrange lamb on 12 skewers. Grill 4 minutes on each side, or until desired doneness. Serve with kiwifruit chutney.
Yield
12 servings
Tags
Appetizer, Lamb, The National Culinary Review
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