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Lamb Kebabs on Cinnamon Sticks with Chutney

lamb kebabs
  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 2 tablespoon oil for cooking

For Chutney:

  • 1/2 cup brown sugar
  • 1 dry Shata pepper, finely chopped (Shatta is a middle eastern hot pepper sauce - you could substitute with the hot sauce of your choice, or red pepper flakes, to taste)
  • 1/4 cup white wine vinegar (4 tablespoons)
  • 4 black peppercorns
  • 3 mangos, peeled, pitted and diced
  • 1/2 pound of dates, thinly sliced
  • Salt and black pepper

For Mini Kebabs

  • 2 pound mixed ground meat; composed of 2/3 lamb and 1/3 beef
  • 1 egg yolk
  • 1/2 pound pine nuts
  • 1/2 teaspoon ground cumin
  • salt and pepper
  • 1/4 cup olive oil (4 tablespoons)
  • 12 cinnamon sticks




  • On a medium saucepan, place the brown sugar and the Shatta pepper and heat until the sugar begins to brown on the sides. Add the vinegar, fruit and black pepper and simmer for half an hour, until you get a thick texture chutney. Season with salt and pepper. Cool and store in the refrigerator.

Mini kebabs


  • Mix together the meat, egg yolk, pine nuts and cumin. Season with salt and pepper and continue mixing. Create small kebabs, skewer them on the tips of cinnamon sticks and press firmly. Heat a large frying pan two tablespoons oil and saute the mini kebabs about 4 minutes on each side, until golden



  • Serve two mini kebabs per person, with a tablespoon chilled mango chutney.


Courtesy of: Laisha Magazine

Senior Chef: Michal Levi Elhallel

Junior Chef: Zahi Ben Shbaath

Styling: Pesi Barnitzki

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