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Sticky apricot lamb kebabs with passion fruit, rocket and pomegranate

Fresh lamb loves nothing more than the tangy taste of apricots - and this recipe is packed full of fruity flavours. With their deliciously sticky glaze these tender skewers of happiness will go down a treat whether they’re grilled or barbequed.

Serves 4
Prep Time 15 mins
Cooking Time 10 mins
Oven temperature Heat a grill or barbecue

Always wash your hands after handling raw meat


  • 2 Northern Ireland Farm Quality Assured large lamb leg steaks
  • 12 wooden skewers (pre-soaked in cold water)
  • A little olive oil

For the apricot glaze

  • 120g apricot jam
  • 50ml water
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons light soy sauce
  • 1 teaspoon of grated fresh ginger
  • 1 teaspoon of tomato puree
  • 1 clove garlic (optional)

For the salad

  • 2 passion fruit
  • 1 small bag of wild rocket
  • 100g pomegranate seeds
  • 1 red onion, finely sliced
  • 1 teaspoon of honey


Cut each Lamb steak into 6 long slices and rub with a little olive oil. Thread onto the wooden skewers.

Place the apricot jam, water, Worcestershire sauce, soy sauce, ginger, tomato puree and garlic in a small saucepan and bring to the boil, reduce the temperature and simmer for a few minutes until the glaze has thickened.

Barbecue or grill the lamb kebabs for 2 minutes on either side, then brush with the glaze and return to the grill or barbecue for a minute on each side until the lamb is cooked and the glaze has caramelised. Cut the passion fruit in half and remove the seeds with a spoon, place into a bowl and mix with the remaining salad ingredients. Serve with the sticky apricot kebabs.