3-Spice Lamb Kebobs with Arugula

Menu Part: 
Appetizer
Cuisine Type: 
American
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

Industry News & Opinion

The menu served at Ottawa General Hospital in Ottawa, Ontario, is headed for an overhaul after its CEO and management team ate a strict hospital food diet for a week and were unhappy with their options. The foodservice department has been fielding patient complaints for years, but decided to take action after facing the issue head on.

“Getting food managers to eat three meals of hospital food a day for a week brought the point home that much of the food being served was bland, institutional and not what people would normally eat,” Director of Food Services Kevin Peters told Ottawa...

Industry News & Opinion

With overtime pay likely to become a reality for some salaried foodservice employees after Dec. 1, operators are rethinking what they expect managers to do off-site as part of their responsibilities. Answering email or scheduling shifts at home didn’t matter when the employees were exempted from overtime if they earned more than $23,660 per year. But with that threshold more than doubling on Dec. 1 to $47,476, a half hour spent here and there on administrative tasks could push a salaried manager over the 40-hours-per-week threshold and entitle him or her to overtime. And how does the...

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

FSD Resources