Break out the tamarind juice, fresh cilantro and mint for this delish chutney. Bonus: It's also a fabulous marinade for the lamb kabobs!
What You Need
Original recipe yields 4 servings
1/4 cup KRAFT Balsamic Vinaigrette Dressing
2 Tbsp. tamarind juice
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint
2 small Thai chile s, stemmed
4 cloves garlic
1/4 tsp. ground red pepper (cayenne)
1 lb. boneless leg of lamb, cut into 1-1/2-inch cubes
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Blend all ingredients except meat and sour cream in blender until smooth. Reserve 1/4 cup dressing mixture. Pour remaining dressing mixture over meat in shallow glass dish; toss to coat. Refrigerate 15 min. Meanwhile, mix reserved dressing mixture with sour cream. Refrigerate until ready to serve.
Heat grill to medium-high heat. Remove meat from dressing mixture; discard mixture. Thread meat onto 4 skewers.
Grill 16 to 18 min. or until meat is done, turning occasionally. Serve with sour cream sauce.
Remove meat from skewers. Top warmed naan with meat, sliced cucumbers, chopped onions and sour cream sauce.
Thai chiles are about 1-inch long and very spicy. The chiles are green when unripe, then turn red as they ripen.
If using wooden skewers, soak skewers in water for 30 min. before using to assemble kabobs to prevent them from burning on the grill.
Substitute lemon juice for the tamarind juice.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.