SquareOne Apricot Grilled Lamb Kabobs
INGREDIENTS
- 1 pound boneless SQ1F lamb, cut into 1-inch pieces
- ½ cup teriyaki baste-and-glaze sauce
- 3 tablespoons apricot jam
- 1 tablespoon rice wine vinegar
- 1 teaspoon dried rosemary, crushed
- 2 teaspoons minced garlic
- 1 large purple onion, quartered
METHOD
Bring teriyaki sauce, jam, wine vinegar, rosemary, and garlic to a boil in a small saucepan, stirring constantly. Cool completely. Reserve 1/3 cup mixture.
Place lamb and onion in a shallow dish or large heavy-duty zip-top bag; pour remaining marinade mixture over lamb. Cover or seal, and chill for 2 hours.
Remove lamb and onion from marinade, discarding marinade.
Alternate lamb and onion on four (8 inch) skewers.
Brush grill or food rack with olive oil; place on grill over medium-high heat. Place kabobs on rack, and grill, covered with grill lid, 8 minutes, turning and basting occasionally with reserved marinade mixture. Serve with rice and garden salad.
- 1 pound boneless SQ1F lamb, cut into 1-inch pieces
- ½ cup teriyaki baste-and-glaze sauce
- 3 tablespoons apricot jam
- 1 tablespoon rice wine vinegar
- 1 teaspoon dried rosemary, crushed
- 2 teaspoons minced garlic
- 1 large purple onion, quartered
METHOD
Bring teriyaki sauce, jam, wine vinegar, rosemary, and garlic to a boil in a small saucepan, stirring constantly. Cool completely. Reserve 1/3 cup mixture.
Place lamb and onion in a shallow dish or large heavy-duty zip-top bag; pour remaining marinade mixture over lamb. Cover or seal, and chill for 2 hours.
Remove lamb and onion from marinade, discarding marinade.
Alternate lamb and onion on four (8 inch) skewers.
Brush grill or food rack with olive oil; place on grill over medium-high heat. Place kabobs on rack, and grill, covered with grill lid, 8 minutes, turning and basting occasionally with reserved marinade mixture. Serve with rice and garden salad.
