Moroccan Spiced Lamb Kabobs with Summertime Fruit Chutney

Moroccan Spiced Lamb Kabobs with Summertime Fruit Chutney



3/4 teaspoon garam masala
2 teaspoons olive oil
1 pound boneless Cedar Springs or Shepherd’s Pride 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


  1. Soak 8 8-inch bamboo skewers in water 10 minutes; drain water.
  2. In a large bowl, combine masala and oil. Add lamb and fruit; toss to coat.
  3. 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.
  4. Coarsely chop grilled fruit. In a small bowl, combine fruit, pistachios and garlic. Drizzle with syrup; garnish with mint. Serve chutney with lamb kebobs.

Recipe and image provided by the American Lamb Board

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