Bring some lamb kabobs along for the ride to your next gameday tailgate.
Moroccan Lamb Apricot Kabobs
Ingredients
Ingredients
- 1/4 cup extra virgin olive oil
- 3 tablespoons lime juice
- 1 tablespoon honey
- 2 cloves garlic minced
- 1/4 cup harisa
- 1 1/2 lb boneless leg of lamb trimmed, 1-inch pieces
- 16 dried apricots
- Kosher salt and ground black pepper
- 8 9-inch skewers
Harisa Ingredients
- 2 oz dried guarillo chiles
- 2 oz dried Anaheim chiles
- 5 large cloves garlic
- 2 tablespoon water
- 2 tablespoon extra virgin olive oil
- 1/2 teaspoon ground caraway seeds
- 1/4 teaspoon ground coriander seeds
- 1 1/2 teaspoons kosher salt
Instructions
Method
-
Whisk together oil, lime juice, honey, garlic and harisa in a medium mixing bowl. Add lamb; toss to coat. Marinate lamb overnight in refrigerator.
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Remove from refrigerator; warm to room temperature, 30 minutes.
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Add apricot to microwave proof bowl; cover with water. Heat 3 minutes; remove form water and cool to room temperature.
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Thread 3 pieces of lamb and 2 apricots onto skewers, alternating. Season kabobs with salt and pepper. Grill 3 minutes on each side. Remove from grill and serve.
Method
-
Soak chiles in warm water for 45 minutes; drain and remove stems and seeds. Place in food processor with garlic, water, and oil; blend until smooth paste forms. Add caraway, coriander seeds, and salt; blend to incorporate.
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