INGREDIENTS:

Kiwifruit Chutney
1 tablespoon Olive oil
1 teaspoon Garlic, minced
1 tablespoon Fresh ginger, chopped
1/3 cup Onion, chopped
1/2 teaspoon Curry powder
1/4 teaspoon Red pepper flakes, dried
5 ZESPRI™GREEN kiwifruit, peeled, diced, divided
1 Banana, peeled, diced
2 tablespoons each Orange juice, lime juice, malt vinegar
2 tablespoons Brown sugar, packed
1 tablespoon each Fresh cilantro, fresh mint, chopped

Lamb Kabobs
2 lbs Lamb leg, boneless, cut in 1-inch, cubes
2 tablespoons Olive oil, divided
1 teaspoon Curry powder
1 teaspoon Salt
1/4 teaspoon 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 tablespoon 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