Lamb and Apricot Kebabs
Photography by Manja Wachsmuth.
This lovely Greek-inspired marinade works beautifully with lamb and makes for a great tasting kebab.
Serves: 4
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
¼ teaspoon ground cinnamon
sea salt and freshly ground pepper
Sour cream dressing
½ 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
METHOD
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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.