lamb kebabs with mango chutney

Makes 4 servings.

For the mango chutney:
  * 1 tablespoon olive oil
  * 1/4 red onion, diced
  * 1/2 jalapeno, seeds discarded and finely diced
  * 1 large mango, diced
  * 1/4 cup sugar
  * 4 tablespoons cider vinegar
  * 1/2 teaspoon salt

Heat a small pot over medium-high heat. Add the olive oil and swirl to coat. Add the red onions and saute until softened, about 3 minutes. Add the remaining ingredients and simmer for 15 minutes.

For the lamb kabobs
  * 1 pound ground lamb
  * 1/4 red onion, diced
  * 1/2 teaspoon ground cinnamon
  * 1/2 teaspoon paprika
  * 1/2 teaspoon salt
  * Freshly ground black pepper
  * 1 tablespoon minced fresh oregano
  * 1 tablespoon olive oil, plus extra for brushing on grill
  * 24 bamboo skewers, soaked in water for 20 minutes

Combine all ingredients in a bowl and mix well. Form long “patties” around doubled skewers. You can grill the kabobs on your outdoor grill or in your broiler, 3-4 minutes each side. Make sure you brush the grates with a bit of olive oil so the kabobs do not stick to the grates.

source: http://steamykitchen.com/blog/2008/12/23/lamb-kabob/