Lamb Kebabs On Cinnamon Sticks with Chutney

2 tablespoon oil for cooking

subheading: FOR CHUTNEY:

½ 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)

¼ cup white wine vinegar (4 tablespoons)

4 black peppercorns

3 mangos, peeled, pitted and diced

½ pound of dates, thinly sliced

Salt and black pepper

subheading: FOR MINI KEBABS:

2 pound mixed ground meat; composed of ⅔ lamb and ⅓ beef

1 egg yolk

½ pound pine nuts

½ teaspoon ground cumin

salt and pepper

¼ cup olive oil (4 tablespoons)

12 cinnamon sticks

Directions at jamiegeller.com

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