lambkebabs

After a long season of roasts and stews, it’s time to fire up the barbecue for an outdoor feast.

Lamb kebabs are the perfect simple and tasty dish to whip up at your next barbecue event. Grill them up as an easy finger food or serve them alongside salads, dips, and pita for a more filling fair. With limited prep, you won’t need to be slaving in the kitchen or spending too much time cleaning up!

These grilled lamb kebabs from Epicurious are deliciously tender and the addition of the sweet apricots balances out the smoky flavour from the spices and the grill.

Grilled Spring Lamb Kebabs

Serves 4

What you’ll need:

1kg lamb leg, boneless
1/2 cup extra-virgin olive oil, divided
1/2 cup dried apricots, diced into medium pieces
2 tsp dried chili powder
1 tbsp smoked paprika
1 tsp garlic, minced
2 tbsp fresh mint, roughly chopped
Sea salt
Freshly cracked black pepper

What to do:

Heat your grill to medium hot. If you can comfortably hold your hand just above it for about 4 seconds, you’re good to go.

Trim the most of the fat from the lamb and cut into about 32 equal size chunks. In a bowl, combine 1/4 cup of olive oil and season with salt and pepper. Toss the lamb well to ensure all pieces are completely coated.

Tread the lamb onto four metal skewers, each with about 8 pieces. Place directly on the hot grill.

Fip once the lamb has browned and grill marks are appearing about 2-3 minutes on each side. For medium-rare, total cooking time should be about 8 minutes.

When the lamb is cooked to your liking, slide the chunks off the skewer into a large bowl. Throw in the apricots,  spices, garlic, mint and the remaining 1/4 cup of olive oil. Season with salt and pepper and toss vigorously until well coasted.

Serve the lamb kebabs warm with grilled pitta bread and a yoghurt dip.

 

To make an easy yoghurt dip:

Simply mix together yoghurt, a drizzle of olive oil and sprinkle with paprika and chili powder. Add some mint and even a squeeze of lemon for some freshness, and season with salt and pepper.

Time-saving tip: If you want to minimise your prep, ask your butcher to dice up some quality lamb in 1inch chunks!