60 ml (4 tbsp) olive oil
juice of 1 lemon
1 garlic clove, skinned and crushed
pinch of salt
5 ml (1 tsp) ground cumin
5 ml (1 tsp) ground coriander
pinch of cayenne pepper
700 g (1 1/2 lb) boned lean shoulder of lamb, cut into 2.5 cm (1 inch) cubes
12 apricots, halved and stoned
2 large onions, skinned and quartered
juice of 1 lemon
1 garlic clove, skinned and crushed
pinch of salt
5 ml (1 tsp) ground cumin
5 ml (1 tsp) ground coriander
pinch of cayenne pepper
700 g (1 1/2 lb) boned lean shoulder of lamb, cut into 2.5 cm (1 inch) cubes
12 apricots, halved and stoned
2 large onions, skinned and quartered
method
1. In a large bowl, whisk together the oil, lemon juice, garlic, salt and spices until well blended. Stir in the cubes of lamb and leave to marinate at room temperature for at least 4 hours.
2. Drain the lamb and put alternate pieces of lamb, apricot and onion on to eight kebab skewers. Grill the kebabs under a high heat, turning them frequently, for about 12 minutes or until the cubes of lamb are browned on all sides.
2. Drain the lamb and put alternate pieces of lamb, apricot and onion on to eight kebab skewers. Grill the kebabs under a high heat, turning them frequently, for about 12 minutes or until the cubes of lamb are browned on all sides.
serving amount
serves 4
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