Mint Chutney Lamb Kabobs

• 1/4 cup KRAFT Balsamic Vinaigrette Dressing
• 1/4 cup lemon juice
• 1/2 cup chopped fresh cilantro
• 1/2 cup fresh mint leaves
• 1 piece gingerroot (1 inch), peeled
• 4 cloves garlic
• 2 small green Thai chiles, stemmed
• 1 tsp. garam masala
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 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 sauce mixture.
3. Pour remaining sauce mixture over meat in shallow glass dish; toss to coat.
4. Refrigerate 15 min.
5. to marinate.
6. Combined reserved sauce with sour cream; set aside.
7. Heat grill to medium-high heat.
8. Thread meat onto 4 skewers; discard marinade.
9. Grill 16 to 18 min.
10. or until meat is done, turning occasionally.
11. Serve with reserved sour cream sauce.

lemon juice, fresh cilantro, mint leaves, gingerroot, garlic, green thai chiles, garam masala, ground coriander, ground cumin, ground red pepper, lamb, s

Taken from www.kraftrecipes.com/recipes/mint-chutney-lamb-kabobs-187844.aspx (may not work)