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Made with our ‘Fresh & Tangy Spice Blend’

Fresh & Tangy Lamb Kebabs with Yoghurt and Apricots

Serves 4

The heritage of this refreshingly zesty, sweet and mildly spicy dish is Moroccan and like many North African dishes it has a wonderful perfumed complexity. The combination of the spices, sour yoghurt and sweet apricot takes lamb to the next level. These kebabs can be baked in the oven or grilled on the BBQ and can also be made with beef or chicken.

Alternatively I also make this as a curry. It is easier to prepare and cook and just as good.

Ingredients

2 tablespoons of Fresh and Tangy Spice Blend
1 kg of lamb, cut into approximately 4 cm square cubes (usually I use leg or shoulder)
2 cups plain yoghurt
1 ½ tablespoons garlic, crushed
1 tablespoon ginger, grated
1 ½ tablespoons brown sugar
1 tablespoon fresh cilantro (coriander leaves), chopped
1 tablespoon fresh lime juice
1 tablespoon olive oil
1 teaspoon salt
150 g of dried apricots
2 red onions, chopped into large portions
1 tablespoon fresh chives, chopped

Preparation kebabs

  1. Take the lamb out of the fridge 45 minutes before preparation, so that it can reach room temperature.
  2. Mix all ingredients, except for the apricots, onions and chives, in a large bowl. Then cover and allow the meat to marinate for 2 hours at room temperature.
  3. Preheat oven to 215°C (419°F).
  4. Thread the meat on a skewer with alternatively an apricot or a chunk of onion between them. Don’t pack them too tightly and allow space between the skewers so that any liquid they might release will evaporate.
  5. Place in an oven dish and bake at 215°C (419°F) for 45 minutes, turning from time to time to get an even colour.
  6. Remove from the dish, place on a cutting board to settle for 5 minutes and garnish with the chives before serving.

Preparation curry (same great taste, easier to prepare)

  1. Take the lamb out of the fridge 45 minutes before preparation, so that it can reach room temperature.
  2. Mix all ingredients in a large bowl. Then cover and allow the meat to marinate for 2 hours at room temperature.
  3. Mix well and pour everything into a wok or deep dish and slowly cook on medium heat for 40 minutes, stirring occasionally.
  4. Garnish with the chives or fresh cilantro before serving.

Serving ideas

Normally served with couscous or rice and a greek salad, or served as a wrap with lettuce, tomato and cucumber.