Apricot Lamb Kebabs

Submitted by Peter J

"A recipe from 'Fatty's Big BBQ Book'. I suspect Gail Stanton who compiled the recipes may have had more input that Paul (Fatty) Vaugtin - an Australian rugby player. Preparation time does not include 4 hours to marinate."

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 4

ingredients

• 1 kg lamb, cut into cubes
• 236.59 ml apricot nectar
• 16 dried apricots, cut in half
• 29.58 ml grapeseed oil
• 4.92 ml golden syrup
• 2 garlic cloves, sliced
• 4 sprig rosemary
• black pepper, freshly ground
• 1 onion, cut into quarters
• 1 red bell pepper, cut into chunks
• skewer

directions

1. Combine nectar, dried apricots, oil, golden syrup, garlic rosemary and pepper in a small bowl.
2. Add the lamb cubes and marinate in the fridge at least 4 hours.
3. Thread lamb cubes onto skewers alternating between apricot, onion and bell pepper between each piece.
4. Cook on a BBQ grill, brushing ocasionally with the marinade.
5. Reduce remaining marinate in a saucepan and serve over the top of the kebabs.

Reviews

[RonaNZ]

Very tasty, not too sweet. My lamb was a little overcooked -my fault for cutting the cubes too small. Next time I'll make sure I cut the lamb into nice big cubes. Well worth making again for company or to take as a plate to a BBQ as it looks good too. Now I just have to look for a recipe for the rest of the apricot nectar... :)