3-Spice Lamb Kebobs with Arugula

Serves: 
8

Fragrant cumin and cinnamon season chunks of lamb that are skewered and grilled. Served on a bed of arugula along with mango chutney and rice, this is a palate pleasing dish.

Ingredients

2 lb. boneless leg of lamb, cut into 1-in. chunks
1 tbsp. cumin seed
1 tbsp. ground cinnamon
1 tsp. ground red pepper
1⁄2 tsp. salt
1⁄2 tsp. pepper
2 lb. arugula, cleaned
2 cups fresh mango chutney
3 cups cooked basmati rice mixed with vegetable “confetti,” a mix of diced grilled vegetables, such as onions and peppers

Steps

1. Combine cumin, cinnamon, red pepper, salt, and pepper. In a large bowl, sprinkle spice mixture over lamb chunks. Toss well and massage spices into meat. Let meat marinate for at least 30 min.

2. Soak bamboo skewers in water for at least 30 min. Skewer lamb and grill until medium-rare.

3. Place hot lamb skewers over a pile of crisp arugula leaves (the meat will wilt the greens). Serve with mango chutney, and basmati confetti rice, if desired.

More From FoodService Director

Menu Development
chili spaghetti

Iconic local dishes like Cincinnati chili may not be entirely healthy, but they are incredibly popular. Across the country, K-12 operators are finding ways to add these foods to their lunch menus while still meeting their nutritional requirements. How are they adapting popular recipes and bringing them to schools—and is it worth it?

Cincinnati chili has been a staple of Mason City Schools lunches for as long as anyone can remember. Located just outside of Cincinnati, the school system serves its chili in two traditional ways: covering a pile of spaghetti, or atop a cheese Coney dog...

Ideas and Innovation
torch flame

There’s more than one way to open a wine bottle. When a corkscrew is nowhere to be found, David Brue—chef de cuisine and production manager for The Ohio State University Wexner Medical Center’s central production kitchen in Columbus, Ohio—reaches for his butane torch.

“I can never find a corkscrew anywhere, but for some reason, I always have a torch,” Brue says. “Heat the neck of the bottle carefully, and the cork pops right out.”

Managing Your Business
uconn gluten free bakery

When Amarillo Independent School District opened a central bakery , the foodservice team faced years of challenges: getting a handle on equipment, refining recipes and planning for shrinkage, says Michael Brungo, residential district manager of dining services for Chartwells at the Amarillo, Texas, district. Through trial and error, the right solutions at the bakery—which provides sliced bread and sandwich buns for the district’s 55 schools—rose to the top.

Though kitchens in general can be a minefield of issues, bakeries present some unique challenges thanks in part to the finicky...

Managing Your Business
food safety manager paperwork

Food safety can be a lot to handle, requiring plenty of paperwork and diligence to ensure a kitchen complies with health regulations. It’s important to assess the structure of a food safety program —and to know what’s required, and what’s just good to have on hand.

In recent years, as Virginia Tech’s foodservice operations have expanded, so has its Hazard Analysis and Critical Control Points strategy. The Blacksburg, Va., university doubled its food safety staff to two employees, in addition to a training project coordinator and a manager to teach basic food safety classes to...

FSD Resources