Apricot Lamb Kebabs

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: 30 mins
• Serves: 4

Ingredients

• 1  kg lamb, cut into cubes
• 1  cup  apricot nectar
• 16  dried apricots, cut in half
• 2  tablespoons  grapeseed oil
• 1  teaspoon golden syrup
• 2  garlic cloves, sliced
• 4  sprigs 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.