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
- 2 lbs lamb leg, boneless, cut in 1 inch cubes
- 2 tablespoons olive oil, divided
- 1 teaspoon curry powder
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Directions
1. 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
2. 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
3. Preheat grill to medium high and brush with 1 tablespoon oil
4. 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
5. 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 |