Indian Style Lamb Kabobs with Caramelized Onion Chutney
1 pound ground lamb
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon curry powder
1 tablespoon finely chopped cilantro
Grated peel of one lemon
Salt and pepper to taste
1 jar Crosse & Blackwell® Caramelized Onion Chutney
Pita or Indian flatbread
SOAK four 6-inch wooden skewers in water. Place lamb, onion, garlic, curry powder, cilantro, lemon peel, salt and pepper in bowl of food processor. Pulse until combined. With wet hands, divide into 8 equal-size pieces and roll into oval shapes.
THREAD 2 meat ovals onto each skewer. Cover and refrigerate 30 minutes.
HEAT grill or broiler to medium-high. Grill kabobs until browned and cooked through, about 3 minutes per side. Warm chutney in small saucepan, transfer to small serving bowl. Serve kabobs with chutney and pita, if desired.
For great appetizers, make smaller meatball shapes and grill each on a single, presoaked 6-inch skewer. Serve with warmed chutney for dipping.