Lamb and Apricot Kebabs

, from Issue #46. August, 2015
Photography by Manja Wachsmuth.
Lamb and Apricot Kebabs

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

Serves: 4


500 grams boneless leg of lamb,  trimmed of excess fat and cut into 2 cm pieces
30 dried apricots

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 


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