(recipe makes 4 kabobs)
1/2 pound of lamb, cubed 1 pint of cherry tomatoes, 1 large red onion, quartered 1 bell pepper, sliced into squares, 1/2 cup Bombay Emerald Royal Plum Chutney
Marinate lamb 4-24 hours in the fridge.
Soak four wooden skewers in a pan of water to avoid burner skewers while grilling.
Prepare skewers by threading one piece of meat, alternating with the above vegetables - 3 pieces of meat per skewers.
Grill skewers over medium heat.
* All cook times in the recipes are approximate; please use your own judgement to ensure the food is completely cooked.
Ingredients listed are suggestions only.