Cinnamon stick kebabs with chutney

Ingredients:
2 tbsp oil for cooking
For Chutney -
½ cup brown sugar
1 dry Shatta 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 vinegar
4 black peppercorns
3 mangos, peeled, pitted and diced
½ pound of dates, thinly sliced
Salt and black pepper
For Mini Kebabs -
2 pounds mixed ground meat
1 egg yolk
½ pound pine nuts
½ tsp ground cumin
Salt and pepper
¼ cup olive oil
12 cinnamon sticks

Method:
Chutney -
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 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 sauté the mini kebabs about 4 minutes on each side, until golden