The bright, sweet flavor of summertime fruit and fresh mint contrasts perfectly with grilled lamb kebabs.
Prep: 30 mins
Cook: 20 mins
Yields: 4 Servings
¾ tspgaram masala
2 tspextra-virgin olive oil
1 lbboneless 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, to taste
2 tbsptoasted pistachios, coarsely chopped
1 tspminced fresh garlic
1 tspprepared balsamic syrup
2 tspthinly sliced fresh mint leaves
1Soak eight 8-inch bamboo skewers in water for 10 minutes; drain and set skewers aside.
2In a large bowl, combine the garam masala and olive oil. Add the lamb and fruit and toss to coat.
3Thread the lamb evenly onto the skewers. Preheat a grill to medium heat.
4Grill the kebabs and fruit halves, covered, for 8 to 10 minutes for medium-rare (145°F) or medium (160°F) doneness, turning occasionally. Season with salt and pepper to taste and set the kebabs aside to rest.
5Coarsely chop the grilled fruit. Transfer the fruit to a small bowl and add the pistachios and garlic. Drizzle with the syrup and garnish with the mint.
6Serve the chutney with the lamb kebabs.
Recipe and image provided by the American Lamb Board
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