Sasha's Kitchen: Grilled Lamb Kebabs with Mango Chutney

Kebabs - perfect for the start of summer grilling season. I made these indoors on a grilling pan rather than on a regular grill, but it still worked out beautifully. I decided to make lamb kebabs this time, though of course there's a million and one ways to make kebabs. This time I decided to do pretty traditional kebabs, and used good quality lamb from Fresh Direct, which I prepared using a somewhat Indian styled yogurt based marinade. I served the kebabs with two kinds of chuntey - cilantro mint chutney and my favorite mango chutney recipe that I have been making since I was a kid. The mango chutney was fabulous with this dish, and hence I decided to share that recipe. Happy Grilling!


Sasha's Lamb Kebabs
2 cups of lowfat Greek yogurt
2 tsp coriander
2 tsp cumin
1/4  tsp cayenne pepper
1/2 tsp cardamom
1 to 1/2 lbs of lamb, cut up into chunks for kebabs

Mango Chutney (recipe loosely derived from this cookbook)
4 francine mangos (you can use 2 regular mangos if you prefer), skinned and cut into small pieces
2 gala apples, peeled and diced
3/4 cup onion, diced
1/2 cup brown sugar
1/2 jalapeno pepper, seeded and minced (you can use a whole pepper if you prefer to add more heat)
1 T minced fresh ginger
3 cloves of minced garlic
1/2 tsp cumin
1/4 tsp cloves
pinch of Kosher salt
pinch of cayenne pepper

Mix the ingredients for the marinade with the yogurt.  Mix with the lamb and allow to chill for about an hour.

To make the chutney, combine all of the ingredients in a large saucepan and cook over low heat, stirring occasionally. Simmer for about 25 minutes until the mixture has a jam-like quality. Allow the chutney to cool before serving.

All ready for the grill!

Using kebab skewers (I used wooden ones, but you could also use metal), prepare the kebabs by alternating the meat with onions and cherry tomatoes and grill away, rotating as you grill so everything cooks evenly.