3-Spice Lamb Kebobs with Arugula

Menu Part: 
Cuisine Type: 

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.


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


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

Ideas and Innovation

When it comes to sustainability, sometimes the smallest kitchen changes can make the biggest difference. When Chris Henning, senior assistant director of dining services for the University of Illinois at Urbana-Champaign, switched from standard latex gloves to nitrile gloves, he also set up a recycling program. Once recycled, the gloves are turned into playground equipment, bike racks and park benches.

Henning says the nitrile gloves have been a good fit for his department, both in terms of durability and cost. “Participating in the campus buying program reduces the cost, as [our]...

Ideas and Innovation
elderly old hands

A family’s request for at-home meal support for a patient at Lee Memorial in Fort Myers, Fla., led System Director of Food & Nutrition Services Larry Altier to uncover a gap in care. He saw that only 1% of patients had been coded (diagnosed and labeled for billing purposes) as malnourished, while more than 60% of all Lee Memorial patients are over 65 years or older, a population that experiences the issue at a higher rate.

His discovery helped more rigorously identify malnutrition, but it also strengthened Lee Memorial’s community connection. The hospital launched a delivery...

Ideas and Innovation
nutrition facts label

Despite operators’ attempts to communicate nutrition information to guests via cards and labels on the food line, many guests still feel they have no clue what’s in their food. University of Illinois food economist Brenna Ellison shares a few guesses as to why consumers ignore these signs following a recent study on their placement in dining halls.

Q: Who is most likely to read the cards?

A: Students who were already exhibiting more healthy behaviors. So those were the students who track their intake using an app or a food diary. After the first week, we found the rates of people...

Managing Your Business
studient orientation

When an alma mater and an employer are one in the same, it can be a win-win for both the employee and the school. Here’s how two students’ experiences with campus dining—one positive and the other negative—led them on a path to their current jobs.

A Feast to Remember

NC State University’s main campus in Raleigh, N.C. was built on farmland given to the state by Richard Stanhope Pullen; every spring, students gather to celebrate those agricultural roots through Farm Feast, an outdoor celebration with food and music. Design major Christin King remembers her first Farm Feast vividly: “...

FSD Resources