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Apricot Lamb Kabobs

Chef.at.Home's picture
Ingredients
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic clove 1 Small, minced
  Cooking oil 2 Tablespoon
  Canned apricot halves 17 Ounce (1 Can)
  Vinegar 3 Tablespoon
  Brown sugar 2 Tablespoon
  Curry powder 1⁄2 Teaspoon
  Bottled hot pepper sauce 1 Dash
  Boneless lamb 1 1⁄2 Pound, cut in 1 1/2-inch cubes
Directions

In saucepan cook onion and garlic in hot oil till onion is tender but not brown.
Place cooked onion, garlic, oil, apricots, vinegar, brown sugar, curry powder, hot pepper sauce, and 1 teaspoon salt in blender container.
Cover; blend till smooth.
Return mixture to saucepan; simmer, covered, 10 minutes.
Cool.
Pour mixture over lamb; cover and refrigerate overnight, turning meat occasionally.
Drain, reserving marinade.
Thread meat on six skewers; grill over hot coals for 15 to 20 minutes, turning often.
Heat marinade; pass with kabobs.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Grilling

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