Apricot Lamb Kebabs
A glaze of apricot jam, hot sauce and lemon juice gives these gluten-free Apricot Lamb Kebabs from food writer and recipe developer Helen Graves a moreish sticky-sweet finish. They need 15 mins max on the grill, making them perfect for a speedy barbecue. Sprinkle with toasted spices to serve. Looking for a tasty side to go with them? Try Helen’s Fennel Slaw – search for the recipe online.
- Time: 25 min
- Servings: 4
Source: ocado.com
Ingredients
- fennel seeds
- coriander seeds
- apricot jam
- hot sauce
- lemon, juiced to give 1 tbsp
- olive oil
- lamb shoulder, diced