Sticky apricot lamb kebabs with passion fruit, rocket and pomegranate

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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.


15 minutes


10 minutes



Oven Temp

Grill or BBQ


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

  1. Cut each Lamb steak into 6 long slices and rub with a little olive oil. Thread onto the wooden skewers.
  2. 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.
  3. 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.
  4. 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.