Lamb Skewers with mint chutney

From the book “On A Stick” by Matt Armendariz

This recipe only calls for 1 1/2 lbs. meat, but with side dishes, it easily makes enough to feed four or five people.

Lamb Skewers

  • 2 T. vegetable oil
  • 1/2 cup extra-virgin olive oil
  • 2 T. tarragon, minced
  • 1 T. thyme, minced
  • 1 T. rosemary, minced
  • 2 garlic cloves, minced
  • 1 t. cumin
  • 1 1/2 lb. boneless leg of lamb, cut into 1-inch cubes (I bought 1 1/2 lbs. of boneless top round leg of lamb)
  • salt and pepper

Mint Chutney

  • 1 cup mint, roughly chopped
  • 1/2 cilantro leaves, roughly chopped
  • 1/4 red onion, roughly chopped
  • 4 T. Greek yogurt (I used a 6 oz. container, it was more like 7 or 8 T.)
  • 2 T. lemon juice
  • salt and pepper
  1. Soak 8 bamboo skewers in water about 30 minutes.
  2. Make the chutney: Place mint, cilantro, onion, yogurt and lemon juice in a food processor with 2 T. water and process until almost smooth. Season with salt and pepper to taste. Transfer to a bowl and set aside.
  3. Preheat grill or grill pan to medium-high and brush with vegetable oil.
  4. Whisk olive oil, tarragon, thyme, rosemary, garlic and cumin in a large bowl. Add lamb and toss until well coated. (I kept the coated lamb in the refrigerator overnight and the lamb was very tender and flavorful when cooked.)
  5. Thread lamb onto skewers and season with salt and pepper to taste. Grill 5 to 6 minutes on each side. Let cool a few minutes before serving with mint chutney.