Indian Curried Lamb Kebabs with Mint and Nectarine Chutney and Pita

Ingredients:

Grilled Lamb Kebabs with Curry and Pita

• 700 g boneless lamb shoulder, diced into 2.5 cm cubes
• 1/4 cup coriander seeds
• 2 tablespoons cumin seeds
• 2 tsp brown mustard seeds
• 1 teaspoon black peppercorns
• 2 tsp ancho chili powder
• 2 teaspoons turmeric
• 3 finely chopped cloves of garlic
• A 2.5cm piece of finely grated fresh ginger.
• 1/4 tbsp. canola oil
• 1/4 cup white wine vinegar
• Wooden skewers, 15 cm long (soak in cold water for 20 min.)
• Salt
• Olive oil
• 4 hollow pita breads

Mint and Grilled Nectarine Chutney

• 4 nectarines, halved and pitted
• 3 tablespoons unsweetened coconut
• 1 serrano chili pepper, finely diced
• Canola oil
• Salt and ground black pepper
• 1 small red onion, thinly sliced ​​into half rings
• 1 finely chopped clove of garlic
• 1 piece grated fresh ginger (2.5 cm)
• 1 teaspoon whole mustard seeds
• 1/2 cup white wine vinegar
• 1/4 cup brown sugar
• 1/4 cup light raisins
• 3 tablespoons finely chopped fresh mint leaves

Preparation:

1. For the nectarine chutney: Preheat grill to high heat.
   
   Brush the nectarines with oil and season with salt and pepper. Grill, cut side down, until lightly golden brown, about 3 minutes. Turn the nectarines over and grill until tender, about 2 more minutes. Remove from the grill and coarsely chop.
2. Heat 2 tablespoons of oil in a medium saucepan on the grill grate. Add the onion and sauté until soft. Add the chili pepper, garlic, ginger, and mustard seeds and cook for 1 minute. Add the vinegar and sugar and cook until the sugar dissolves and the mixture thickens slightly.
   
   Add the nectarines and cook for one minute, season with salt and pepper. Transfer to a bowl, let cool, and fold in the raisins, coconut, and mint. Let cool to room temperature before serving.
3. For lamb kebabs: Preheat the grill to high. In a small skillet on the grill grate, combine the coriander, cumin, mustard seeds, and black peppercorns. Lightly toast under the grill for about 1.5 minutes, stirring occasionally. Transfer to a coffee grinder, grind finely, and place in a bowl.
   
   Add the ancho chili, turmeric, garlic, ginger, 1/4 cup canola oil, and vinegar. Blend until a paste forms. If the mixture is too dry, add a few tablespoons of water to thin it to a paste.
4. Place the lamb in a large bowl, add the curry paste, and stir until each piece is coated. You can fry them immediately or cover and refrigerate for up to 4 hours for a more intense flavor.
   
   Thread 2 pieces of beef onto 2 skewers, laying the meat flat on the grill grate. Season with salt on both sides and grill until golden brown and lightly charred on both sides and cooked through, 2-3 minutes per side. Drizzle with olive oil and serve with pita bread and chutney.