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.
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.