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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.