Special Diets

Moroccan-Spiced Lamb Kebobs with Summertime Fruit Chutney

• From: American Lamb Board

Ingredients

• 3/4 tsp garam masala

• 2 tsp olive oil

• 1 lb boneless 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 Tbs toasted pistachios, coarsely chopped

• 1 tsp garlic, minced

• 1 tsp prepared balsamic syrup

• 2 tsp mint leaves, thinly sliced

• 8 8-inch bamboo skewers, soaked in water for 10 minutes

Ideal for dinner on a hot summer evening—sweet, stone fruit chutney provides a cool counterpart to warm kebobs.

Directions

• In a 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, 8 to 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 a small bowl, combine fruit, pistachios, and garlic. Drizzle with balsamic syrup; garnish with mint leaves. Serve fruit chutney with lamb kebobs.