Serves: 4
Cook Using: Grill or BBQMethod
- 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.
Ingredients
- 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:
- 120 g Apricot jam
- 50 ml Water
- 1 tsp Worcestershire sauce
- 2 tsp Light soy sauce
- 1 tsp of grated fresh ginger
- 1 tsp of tomato puree
- 1 Clove garlic (optional)
For the salad:
- 2 Passion fruit
- 1 Small bag of wild rocket
- 100 g Pomegranate seeds
- 1 Red onion finely sliced
- 1 tsp of honey
