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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/