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Ingredients

Grilled Nectarine-Mint Chutney:

• 4 nectarines, halved and pitted
• Canola oil
• Salt and freshly ground black pepper
• 1 small red onion, halved and thinly sliced
• 1 serrano chile, finely diced
• 1 clove garlic, finely chopped
• 1 (1-inch) piece fresh ginger, grated
• 1 teaspoon whole mustard seeds
• 1/2 cup white wine vinegar
• 1/4 cup brown sugar
• 1/4 cup golden raisins
• 3 tablespoons unsweetened coconut
• 3 tablespoons finely chopped fresh mint leaves

Skewered Lamb Curry with Grilled Pita:

• 1/4 cup coriander seeds
• 2 tablespoons cumin seeds
• 2 teaspoons brown mustard seeds
• 1 teaspoon whole black peppercorns
• 2 teaspoons ancho chili powder
• 2 teaspoons turmeric
• 3 cloves garlic, finely chopped
• 1-inch piece fresh ginger, finely grated
• 1/4 cup canola oil
• 1/4 cup white wine vinegar
• 1 1/2 pounds boneless lamb shoulder, cut into 1-inch dice
• 6-inch wooden skewers, soaked in cold water for 20 minutes
• Kosher salt
• Olive oil, for drizzling
• 4 pita breads, with pockets

Description

Food Network Invites You To Try This Indian Curry Lamb Skewers With Mint-Grilled Nectarine Chutney With Pita Recipe From Bobby Flay.

Food Network