Middle Eastern Lamb Kebabs
Prep time: 20mins
900g lean boneless lamb (fillet, shoulder or leg)
250g packet dried apricots, no-need-to-soak variety
2 medium red onions
2 cloves garlic
1 tsp lemon juice
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
pinch of saffron
2 tbsp olive oil
1 tbsp clear honey
salt and freshly ground black pepper
Preheat the grill to a medium/hot setting
Place the apricots in a heatproof bowl and pour over 300 ml boiling water and set aside for 15 minutes.
Meanwhile, peel the onion and cut into thick wedges and toss in the lemon juice.
Peel and finely chop the garlic.
Trim any excess fat from the lamb and cut into 2.5 cm (1 inch) thick pieces.
Place in a bowl and mix in the garlic, spices, seasoning, oil and honey. Mix well.
Drain the apricots.
Thread wedges of onion, apricot and lamb on to 8 long metal skewers.
Arrange the skewers on a grill rack.
Cook for 18-20 minutes, turning halfway, until tender and cooked through.
Drain and serve with toasted naan bread and a cucumber and mint raitha.