Lamb Kabobs with Fennel Hibiscus Chutney Posted on 8 Aug 15:05 , 0 comments

Lamb tends to get overlooked as a grilling candidate.  Lamb pairs well with bright flavors which is why mint sauce is such a common accompaniment.  Laura Sorking created this recipe using Runamok Maple Hibiscus Flower Infused Maple Syrup which has a fruity, acidic punch to it.   To use it in a chutney it is paired with sautéed fennel and onions for a sweet and earthy base.  This chutney would be great on lamb burgers, chops or butterflied leg of lamb too.  It would also work well with pork chops or scallops.


  • Vegetable oil for sautéing
  • 1 medium onion, peeled and diced
  • 1 fennel bulb, trimmed, cored and diced
  • 2 Tbsps. red wine vinegar
  • 2 Tbsps. Runamok Maple Hibiscus Flower Infused Maple Syrup
  • Chopped mint or parsley (optional)
  • Cubed lamb (approx 1/3 – 1/2 lb per person)
  • 1 sweet red pepper
  • Salt and fresh ground pepper


    1. To make the chutney, put 1 – 2 tablespoons of oil in a wide sauté pan, turn the stove on high and add the onion and fennel
    2. Sauté the vegetables, letting them brown and stirring only occasionally
    3. When the vegetables have developed a nice brown color add the vinegar and maple syrup.  Stir to combine and cook a few minutes more until the liquid has mostly reduced to a glaze.  Remove from the heat and let cool
    4. Season with salt and pepper to taste
    5. Thread the lamb cubes onto wooden or metal skewers, alternating occasionally with some red pepper
    6. Drizzle a little of the vegetable oil on the meat and then season with salt and pepper
    7. Heat a grill to medium-high and place the skewers in the middle.  Grill until the meat has developed a little bit of char on the outside and is medium on the inside – about 8 minutes per side, depending on the intensity of your heat
    8. Just before serving, add the herbs to the chutney and serve in a small bowl

These lamb kabobs would be excellent with a side of mixed wild and white rice and some steamed snap peas.

Recipe and photo reprinted with the permission of Laura Sorkin and Runamok Maple