Don't let this dish's distant origins fool you -- the classic flavors of North Africa are probably already in your spice cabinet. Tender, smoky chunks of lamb and the sweet surprise of dried apricots, served with grilled zucchini and couscous, make these kebobs irresistible to kids and parents alike.
What you'll need
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon honey
- 2 garlic cloves, minced
- 2 teaspoons smoked sweet or plain paprika
- 1 teaspoon kosher salt, plus some for seasoning
- 3/4 teaspoon ground coriander
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground ginger
- Pinch of cayenne pepper
- 1 1/2 pounds boneless leg of lamb, trimmed and cut into 24 (1-inch) chunks
- 16 dried apricots
- 8 (9-inch) bamboo skewers, soaked in water for 30 minutes
How to make it
In a large bowl, whisk together all the ingredients, except for the lamb and apricots. Reserve 1 tablespoon of the marinade. Add the lamb to the bowl, and toss well to coat. Cover and refrigerate overnight.
Bring the lamb to room temperature. Place the apricots in a small, heat-proof bowl, cover them with hot water, and set them aside for 15 minutes to plump.
Prepare your grill or heat a grill pan to medium-high. Lightly oil the grates or pan.
Drain the apricots and toss them lightly in the reserved marinade. Thread 3 chunks of lamb and 2 apricots onto each skewer, alternating the meat and fruit.
Season the lamb with kosher salt, then grill it until it is just cooked through and still pink in the center, about 3 minutes per side. Serves 4.
Nutritional Information
Per serving (2 skewers): Calories 671 • Total Fat 49 g • Saturated Fat 19 g • Cholesterol 112 mg • Sodium 607 mg
