Moroccan Spiced Lamb Kebobs with Summertime Fruit Chutney

Yield: 4 servings.

¾ tsp. garam masala

2 tsp. olive oil

1 lb. boneless American Lamb leg or shoulder, cut into ¼" cubes

2 pieces stone fruit (plums, apricots or peaches), cut in half and pitted

to taste, salt and pepper

2 Tbsp. toasted pistachios, coarsely chopped

1 tsp. minced garlic

1 tsp. prepared balsamic syrup

2 tsp. thinly sliced mint leaves

Soak 8 8" bamboo skewers in water for 10 minutes; drain water.

In a large bowl, combine garam masala and oil. Add lamb and fruit; toss to coat.

Thread lamb evenly onto skewers. Grill kebobs and fruit halves over medium heat, covered, 8 to 10 minutes for medium-rare (145°F) to medium (160°F) doneness, turning occasionally. Season with salt and pepper to taste. Coarsely chop grilled fruit. In a small bowl, combine fruit, pistachios and garlic. Drizzle with syrup; garnish with mint. Serve chutney with lamb kebobs.