 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
A recipe from 'Fatty's Big BBQ Book'. I suspect Gail Stanton who compiled the recipes may have had more input that Paul (Fatty) Vaugtin - an Australian rugby player. Preparation time does not include 4 hours to marinate. Ingredients:
1 kg lamb, cut into cubes |
1 cup apricot nectar |
16 dried apricots, cut in half |
2 tablespoons grapeseed oil |
1 teaspoon golden syrup |
2 garlic cloves, sliced |
4 sprigs rosemary |
black pepper, freshly ground |
1 onion, cut into quarters |
1 red bell pepper, cut into chunks |
skewer |
Directions:
1. Combine nectar, dried apricots, oil, golden syrup, garlic rosemary and pepper in a small bowl.
2. Add the lamb cubes and marinate in the fridge at least 4 hours.
3. Thread lamb cubes onto skewers alternating between apricot, onion and bell pepper between each piece.
4. Cook on a BBQ grill, brushing ocasionally with the marinade.
5. Reduce remaining marinate in a saucepan and serve over the top of the kebabs.
|
|