Apricot Lamb Kebabs

Name: Apricot Lamb Kebabs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
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

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Recipe 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.

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READY IN: 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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

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