Lamb Kabobs + Mango Chutney

Kind of a mix of genres here: Mediterranean lamb kabobs and Indian chutney. MMmmmm… my first attempt at chutney. Success! Sweet, tart, spicy… what’s not to like? As for the genre mix, I could probably use more classic Indian spices for the kabobs, but I had some leftover greek salad and tzatziki sauce from last night’s dinner, so I kept to the original recipe for the most part.

LAMB KABOBS:  (6 or so kabobs)

  • 1 pound ground lamb
  • 1 clove garlic, finely minced
  • 1 tsp ground cumin
  • 1/2 tsp whole coriander seeds, crushed
  • 1 teaspoon fresh lemon zest
  • 1 tsp oregano
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1 tablespoon olive oil, plus extra for brushing on grill
  • 24 bamboo skewers, soaked in water for 20 minutes (optional)

In a large mixing bowl.,,  lightly combine lamb with garlic and seasonings. Do not over work or you’ll get tough kabobs. Set aside in fridge while you make the chutney. If you don’t have a grill or skewers, form short sausage-like links with the lamb and in a hot skillet (or griddle) coated in oil, “grill” kabobs until just slightly pink in the center. Make sure to rotate often to insure even browning.

MANGO CHUTNEY (makes ~1 cup)

  • 1 tablespoon olive oil
  • 1/4 red onion, diced finely
  • 1 small jalapeno, seeds discarded and finely diced
  • 1 large mango, diced
  • 1/4 cup sugar
  • 4 tablespoons cider vinegar
  • 1/2 teaspoon salt

Combine diced mango, jalapeno, sugar, vinegar, and salt in a bowl. In a small saucepan, heat a bit of oil until hot. Add onions and saute 3 minutes or until soft. Add mango mixture. Reduce heat to a medium simmer (low bubbling). Simmer, uncovered, for 20 minutes. Chutney should be thick and almost jam-like. Set aside to cool while you grill your kabobs.

Serve kabobs with tzatziki sauce if desired, and warm pitas.

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