Moroccan Spiced Lamb Kebobs with Summertime Fruit Chutney


  • 3/4    teaspoon garam masala
  • 2    teaspoons olive oil
  • 1    pound boneless 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
  • 2    tablespoons toasted pistachios, coarsely chopped
  • 1    teaspoon minced garlic
  • 1    teaspoon prepared balsamic syrup
  • 2    teaspoons thinly sliced mint leaves

Soak 8 8-inch bamboo skewers in water 10 minutes; drain water.

In a large bowl, combine 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 syrup; garnish with mint.  Serve chutney with lamb kebobs.

4 servings. Preparation and cooking time:  20 to 25 minutes

Recipe and image provided by the American Lamb Board