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Lamb Kebabs on Cinnamon Sticks with Chutney

 

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Lamb Kebabs on Cinnamon Sticks with Chutney
 

 

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Recipe

Lamb Kebabs on Cinnamon Sticks with Chutney

Times

  • Prep Time : 20 min
  • Cook Time : 40 min
  • Ready Time : 1 hour

Servings

6

Ingredients

  • 2 tablespoons oil for cooking

For Chutney:

  • 1/2 cup brown sugar
  • 1 dry Shata pepper, finely chopped (Shatta is a middle eastern hot pepper sauce - you could substitute with the hot sauce of your choice, or red pepper flakes, to taste)
  • 1/4 cup white wine vinegar (4 tablespoons)
  • 4 black peppercorns
  • 3 mangos, peeled, pitted and diced
  • 1/2 pound of dates, thinly sliced
  • Salt and black pepper

For Mini Kebabs

  • 2 pounds mixed ground meat; composed of 2/3 lamb and 1/3 beef
  • 1 egg yolk
  • 1/2 pound pine nuts
  • 1/2 teaspoon ground cumin
  • salt and pepper
  • 1/4 cup olive oil (4 tablespoons)
  • 12 cinnamon sticks

Directions

Chutney:
  • On a medium saucepan, place the brown sugar and the Shatta pepper and heat until the sugar begins to brown on the sides. Add the vinegar, fruit and black pepper and simmer for half an hour, until you get a thick texture chutney. Season with salt and pepper. Cool and store in the refrigerator.
Mini kebabs:
  • Mix together the meat, egg yolk, pine nuts and cumin. Season with salt and pepper and continue mixing. Create small kebabs, skewer them on the tips of cinnamon sticks and press firmly. Heat a large frying pan two tablespoons oil and saute the mini kebabs about 4 minutes on each side, until golden
Serving:
  • Serve two mini kebabs per person, with a tablespoon chilled mango chutney.

Attribution:

Courtesy of: Laisha Magazine

Senior Chef: Michal Levi Elhallel

Junior Chef: Zahi Ben Shbaath

Styling: Pesi Barnitzki

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About Danny Lerner

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Danny Lerner is a graduate of Jerusalem’s Bezalel Academy of Art & Design. Considered a specialist in foods of the Mediterranean Region, Danny enjoys photographing its bold flavors, textures and colors. Based in Tel Aviv, Danny’s work can be seen on his site, DannyLerner.com.

 

comments

 

3 Responses to Lamb Kebabs on Cinnamon Sticks with Chutney

  1. avatar says: karyn

    served these on rosh hashana—for the seder–i used this as the “rosh” or head—it was a big hit–i made 3 kilo and they were devoured and i had to promise to make them again–soon–like maybe for sukkot

  2. I love this recipe! And the cinnamon sticks are a stroke of genius!

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