Lamb Skewers with Mango Chutney

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Ok people, this is a recipe that you need to try right now !

I'm serious.

It is THAT good.

I found this recipe at the Steamy Kitchen blog. I made the whipped feta as well but we didn't like it. We also made naan instead of pita ... but next time I won't make bread. I'll just do the skewers with the chutney and rice.

For the mango chutney:
1 tablespoon olive oil
1/4 red onion, diced
1/2 jalapeno, seeds discarded and finely diced (note ... i did not add the jalapeno)
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 skewers

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 ( I didn't have fresh as my herb garden died a sad and lonely death while we were in the States for six weeks ... dried oregano was fine )
1 tablespoon olive oil, plus extra for brushing on grill
24 bamboo skewers, soaked in water for 20 minutes (uh, didn't soak mine !)

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. (Rory did ours in the broiler ...)

And they made great leftovers to take to work the next day ....