Recipe: Chipotle Mango Lamb Kebabs
Ingredients:
- 500g of lamb loin cut into 1-inch cubes
- 2 ripe, but firm mangos
- 3 tablespoons of olive oil
- 2 tablespoons of chipotle chili powder
- A handful of fresh mint leaves
- Salt and pepper to taste
- Wooden skewers soaked in water
Cooking Instructions:
- Start by marinating the lamb cubes in chipotle chili powder, 2 tablespoons of olive oil, salt, and pepper. Let the meat marinate for at least two hours.
- Just before cooking, cut the mango into 1-inch cubes.
- Thread the marinated lamb and mango cubes onto the wooden skewers, alternating between the two.
- Preheat your grill or grill pan to a medium-high heat.
- Cook the kebabs on the preheated grill, turning occasionally, until the lamb has turned brown and crispy on the edges, about 15 minutes.
- In the meantime, chop the mint leaves and mix them with the remaining tablespoon of olive oil to create a mint oil.
- Drizzle the kebabs with the mint oil just before removing them from the grill.
Nutritional Information per Serving:
- Calories: 450
- Protein: 40g
- Fat: 20g
- Carbs: 20g
Plating:
On a long rectangular plate, place two grilled kebabs diagonally across the plate. Drizzle them with extra mint oil for vibrancy and garnish with a few extra mint leaves. The kebabs should be golden from the grill, with slightly charred and crispy edges. The skins of the mango should be caramelized, adding a vivid splash of color to the dish. The plate should look appealing and inviting, exponentiating the flavors through the art of plating. The stark contrast between the golden kebabs and the white plate creates a visually gaining and appetizing dish surface.