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Kiwifruit Chutney with Lamb Kabobs

INGREDIENTS:

  • Kiwifruit Chutney
  • 1 tbsp olive oil
  • 1 tsp garlic, minced
  • 1 tbsp fresh ginger, chopped
  • 1/3 cup onion, chopped
  • 1/2 tsp curry powder
  • 1/4 tsp red pepper flakes, dried
  • 5 Zespri® Green Kiwifruit, peeled, diced, divided
  • 1 banana, peeled, diced
  • 2 tbsp each orange juice, lime juice, malt vinegar
  • 2 tbsp brown sugar, packed
  • 1 tbsp each fresh cilantro, fresh mint, chopped

Lamb Kabobs

  • 2 lbs lamb leg, boneless, cut in 1-inch, cubes
  • 2 tbsp olive oil, divided
  • 1 tsp curry powder
  • 1 tsp salt
  • 1/4 tsp black pepper, ground

METHOD:

  1. Heat oil in medium frying pan over medium heat. Saute garlic and ginger until golden in color. Add onion, curry powder and red pepper flakes; cook for 1 minute.
  2. Add 3 kiwifruit, banana, orange juice, lime juice, vinegar and brown sugar and bring to boil. Reduce heat and simmer for 5 minutes. Add remaining kiwifruit, cilantro and mint to mixture; stir until blended. Set aside.
  3. Preheat grill to medium high and brush with 1 tbsp oil.
  4. Place lamb in large bowl and drizzle with remaining oil. Mix curry powder, salt and pepper with lamb and toss until coated. Arrange lamb on 8 skewers.
  5. Grill lamb for 4 minutes on each side or until desired doneness. Serve with Kiwifruit Chutney.

Prep time: 20 minutes
Cooking time: 8 to 10 minutes
Makes: 4 servings (2 skewers each)

Nutritional Analysis per Serving: Calories 710 (58% Calories from Fat), 43g Protein, 31g Carbohydrate, 4g Fiber, 45g Fat, 18g Sat. Fat, 0g Trans Fat, 150mg Cholesterol, 750mg Sodium

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