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.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.