Served as main course. Non-vegetarian dish.

Australian

1 kg Lamb, cut into cubes

1 cup Apricot Nectar

16 dried Apricots, cut in half

2 Tablespoons Grapeseed Oil

1 teaspoon golden Ayrup

2 Garlic Cloves, sliced

4 Sprigs Rosemary

Black Pepper, freshly ground

1 Onion, cut into quarters

1 Red Bell Pepper, cut into chunks

Skewers

Combine nectar, dried apricots, oil, golden syrup, garlic rosemary and pepper in a small bowl. Add the lamb cubes and marinate in the fridge at least 4 hours. Thread lamb cubes onto skewers alternating between apricot, onion and bell pepper between each piece. Cook on a BBQ grill, brushing ocasionally with the marinade. Reduce remaining marinate in a saucepan and serve over the top of the kebabs.

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 4

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