Friday, May 17, 2013

Lamb and Apricot Kebabs recipe

Lamb and Apricot Kebabs
Lamb and Apricot Kebabs

This lovely Greek-inspired marinade works beautifully with lamb and makes for a great tasting kebab

Serves 4

Lamb and Apricot Kebabs ingredients: 500 grams boneless leg of lamb, trimmed of excess fat and cut into 2 cm pieces. 30 dried apricots. Marinade: 3 tablespoons olive oil. 2 teaspoons dried oregano. 2 cloves garlic, crushed. 1 teaspoon each ground coriander and cumin. 1/4 teaspoon ground cinnamon sea salt and freshly ground pepper. Sour cream dressing: 1/2 cup sour cream. 2 tablespoons lemon juice. 1 clove garlic, crushed. 2 tablespoons finely chopped mint. To cook: wooden skewers, soaked in cold water for 20 minutes. bay leaves, optional. 1 lemon, quartered through the stem end and cut into triangles

Lamb and Apricot Kebabs recipe: Marinade: Combine all the ingredients in a large bowl and add the lamb and apricots. Season and toss to combine well. Dressing: Whisk all the ingredients in a bowl and season. To cook: Thread the lamb, apricots, bay leaves and lemon wedges onto skewers. Cook on a lightly greased barbecue over a medium heat for about 2-3 minutes each side or until done to your liking. Place on a platter and serve with the sour cream dressing and Grilled Zucchini and Avocado Salad, recipe following. By then, the Lamb and Apricot Kebabs is ready