This is a traditional “Braai” dish of South Africa and shows the influences of the region. There is a hint of Indian and Middle Eastern flavors in these kebabs that explain why they are a favorite. The dried apricots add a subtle fruitiness that marries well with the curry powder and a little dash of heat.
MAKES: 6 TO 10 KEBABS
INGREDIENTS:
KEBABS:
- 1 lamb roast (2 pounds, or 900 g)
- 8 ounces (225 g) dried apricots
- 1 onion
- 6 to 10 skewers
MARINADE:
- ½ cup (160 g) apricot preserves
- 2 tablespoons (28 ml) white wine vinegar
- 2 tablespoons (30 g) brown sugar
- 2 ½ teaspoons (5 g) curry powder
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 2 cloves of garlic, minced
- 1 teaspoon grated ginger
- ½ teaspoon ground turmeric
- ½ teaspoon black pepper
- ¼ teaspoon allspice
- ¼ teaspoon spicy chili powder or cayenne pepper
INSTRUCTIONS:
- Combine all the ingredients for the marinade.
- Cut the lamb roast into 1¼-inch (3 cm) cubes.
- Place the lamb cubes into a resealable plastic bag. Pour the marinade over the lamb and toss gently to coat. Remove any excess air from the bag, seal, and place into the refrigerator for 4 hours.
- Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
- Peel and cut the onion into 1¼-inch (3 cm) pieces. Thread the marinated lamb cubes onto the skewers, alternating apricots and onion pieces. Discard any marinade remaining in the bag.
- Place the kebabs on the grill. Cook for 10 to 12 minutes, turning 3 to 4 times during the cooking process. The kebabs are done when the lamb reaches an internal temperature of 145°F (63°C).
- Once cooked, remove the kebabs from the grill and serve immediately.
NOTE:
- For a vegetarian or vegan option, use plain cubed seitan or firm tofu instead of the lamb.
- Reduce the cooking time because these options will cook much faster than lamb.
