from my brother Gordon

Ingredients

• 10 (6-inch) wooden skewers
• 2 cups dried apricots
• 1 cup raisins
• 1 garlic clove, crushed
• 6 bay leaves
• 2 tablespoons brown sugar, packed
• 1 tablespoon ground coriander
• 1 tablespoon chopped chutney
• 2 teaspoons curry powder
• 2 teaspoons ground ginger
• 1 teaspoon salt
• 3/4 teaspoon cayenne
• 2 cups white vinegar
• 2 large onions, quartered
• 5 pounds boneless lamb, cut into 1 1/2-inch cubes

Instructions

1. Prepare a charcoal fire. Soak the skewers in warm water for at least 10 minutes.

2. In a saucepan, combine 1 cup of the apricots with the raisins, garlic, bay leaves, brown sugar, coriander, chutney, curry powder, ginger, salt, cayenne, and vinegar. Bring the mixture to a boil. Reduce the heat and simmer for 5 minutes. Add the remaining apricots and the onions and remove from the heat. Allow the mixture to cool.

3. Place the lamb in a flat baking dish, just big enough to hold the meat in a single layer. Pour the cooled marinade over the lamb. Cover and refrigerate for 24 hours.

4. Remove the mixture from the refrigerator and thread 5 to 6 pieces of the lamb onto the skewers, alternating with some of the onion pieces and the apricots. Set the kabobs aside.

5. Strain marinade and transfer from the dish to a saucepan. Place the pan over high heat and bring to a boil, then reduce and heat and simmer until mixture is reduced slightly.

6. Brush the kabobs with some of the sauce and grill them over hot coals, brushing occasionally with more of the sauce, until the meat is done as desired. Serve immediately with sambals.

Note: Chicken may be substituted for all or part of the lamb.

Other Lamb Recipes

Barbecued Lamb Kabobs
Grilled Butterflied Leg of Lamb
Herbed Rack of Lamb
Pan-Roasted Spiced Lamb Chops
Tomato Lamb Potjie

Tip

Kabobs