Lamb Kabobs with Simple Mint Chutney

• 1/4 cup KRAFT Balsamic Vinaigrette Dressing
• 2 Tbsp. tamarind juice
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh mint
• 2 small Thai chiles, stemmed
• 4 cloves garlic
• 1/4 tsp. ground red pepper (cayenne)
• 1 lb. boneless leg of lamb, cut into 1-1/2-inch cubes
• 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

1. Blend all ingredients except meat and sour cream in blender until smooth.
2. Reserve 1/4 cup dressing mixture.
3. Pour remaining dressing mixture over meat in shallow glass dish; toss to coat.
4. Refrigerate 15 min.
5. Meanwhile, mix reserved dressing mixture with sour cream.
6. Refrigerate until ready to serve.
7. Heat grill to medium-high heat.
8. Remove meat from dressing mixture; discard mixture.
9. Thread meat onto 4 skewers.
10. Grill 16 to 18 min.
11. or until meat is done, turning occasionally.
12. Serve with sour cream sauce.

tamarind juice, fresh cilantro, fresh mint, chiles, garlic, ground red pepper, lamb, s

Taken from www.kraftrecipes.com/recipes/lamb-kabobs-simple-mint-chutney-189940.aspx (may not work)