Apricot Grilled Lamb Kabobs

Name: Apricot Grilled Lamb Kabobs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps apricot jam; 1 teaspoon dried rosemary, crushed; 2 teaspoons minced garlic; 454 grams boneless lean lamb, cut into 1-inch pieces; 1 large purple onion, quartered; 1 Tbsp rice wine vinegar; 118 milliliters teriyaki baste-and-glaze sauce

You can never have too many main course recipes, so give Apricot Grilled Lamb Kabobs a try. This recipe covers 13% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 402 calories, 21g of protein, and 27g of fat per serving. This recipe serves 4. The Fourth Of July will be even more special with this recipe. Head to the store and pick up apricot jam, purple onion, teriyaki baste-and-glaze sauce, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Bring first 5 ingredients to a boil in a small saucepan, stirring constantly. Cool completely. Reserve 1/3 cup mixture.

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Sauce Pan

Place lamb and onion in a shallow dish or large heavy-duty zip-top plastic bag; pour remaining teriyaki mixture over lamb. Cover or seal, and chill 1 hour, turning occasionally.

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Onion

Lamb

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Ziploc Bags

Remove lamb and onion from marinade, discarding marinade.

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Marinade

Onion

Lamb

Alternate lamb and onion on 4 (8-inch) skewers.

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Onion

Lamb

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Skewers

Coat food rack with cooking spray; place on grill over medium-high heat (350 to 400).

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Cooking Spray

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Grill

Place kabobs on rack, and grill, covered with grill lid, 8 minutes or to desired degree of doneness, turning and basting occasionally with reserved teriyaki mixture.

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Grill