Kiwifruit Chutney with Lamb Kebabs

Serves 4

Ingredients

Kiwifruit Chutney

  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1 tablespoon fresh ginger, chopped
  • ⅓ cup onion, chopped
  • ½ teaspoon curry powder
  • ¼ teaspoon red pepper flakes, dried
  • 5 Zespri® Green Kiwifruit, peeled, diced and divided
  • 5 bananas, peeled and diced
  • 2 tablespoons orange juice
  • 2 tablespoons lime juice
  • 2 tablespoons malt vinegar
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon fresh cilantro, chopped
  • 1 tablespoon fresh mint, chopped

Lamb Kebabs

  1. 2 lbs lamb leg, boneless, cut in 1 inch cubes
  2. 2 tablespoons olive oil, divided
  3. 1 teaspoon curry powder
  4. 1 teaspoon salt
  5. ¼ teaspoon ground black pepper

Directions

Heat oil in medium frying pan over medium heat. Sauté garlic and ginger until golden in colour. Add onion, curry powder and red pepper flakes; cook for 1 minute
Add 3 Zespri® Green Kiwifruit, banana, orange juice, lime juice, vinegar and brown sugar and bring to boil. Reduce heat and simmer for 5 minutes. Add remaining kiwifruit, cilantro and mint to mixture; stir until blended. Set aside
Preheat grill to medium high and brush with 1 tablespoon oil
Place lamb in large bowl and drizzle with remaining oil. Mix curry powder, salt and pepper with lamb and toss until coated. Arrange lamb on 8 skewers
Grill lamb for 4 minutes on each side or cooked until your desired level. Serve with Kiwifruit Chutney

Cooking Time

8 - 10 minutes

Preparation Time

20 minutes

Nutritional Analysis Per Serving

Calories 710 (58% Calories from Fat) 
Protein  43 g
Carbohydrate  31 g
Fibre  4 g
Fat  45 g
Saturated Fat   18 g
Trans Fat  0 g
Cholesterol   150 mg
Sodium  750 mg

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