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

Sponsored Content
grilled chicken salads

From Pierce Chicken.

With more chicken producers gravitating away from the use of antibiotics, menu claims touting “clean” chicken no longer have the impact they once did—consumers have come to see it as the norm. To keep diners satisfied, operators have plenty of options for creating menu items that stand apart from the crowd.

A.M. appeal

Pork has long ruled the breakfast daypart, but consumers increasingly say they’d like to see a change of pace with more chicken on the menu. According to Technomic’s recent Breakfast Consumer Trend Report , 43% of consumers aged 18-34...

Sponsored Content
Vio cup

From WinCup.

Eco-friendliness is a top priority for many operators when evaluating to-go cup options. You may assume that paper cups are the most sustainable choice, but is that really true?

When choosing the best material for the cups in your kitchen—whether you’re running a cafe, dining hall, hospital cafeteria or any other kind of operation—you need to know what the cups are really made of. That includes how well they perform for your operation and the people you serve.

Let’s start with a common comparison: paper cups versus EPS foam. Here are six key points to...

Industry News & Opinion

In an effort to boost its competitive advantage, foodservice vendor Aramark is set to buy the Avendra purchasing firm .

The deal, worth $1.35 billion, will give Aramark ownership of the hospitality services company, which was formed more than 15 years ago to combine the buying power of five large hotel chains, including Marriott and Hyatt.

“Combining Avendra’s powerful procurement capability with Aramark’s leading supply chain management expertise will bring increased buying scale and improved service levels to both Avendra’s and Aramark’s customers, while strengthening our...

Ideas and Innovation
onion slices

In an interview with Bon Appetit magazine, Sam Schiffer, line cook at Di Alba in Los Angeles, recommends cutting onions straight into ice-cold water to keep eyes from watering. Submerging the vegetable in water helps eliminate the tear-inducing gas that onions release when cut.

FSD Resources