Barbecued Lamb and Onion Kebabs

Barbecued Lamb and Onion Kebabs

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A great Mediterranean combination of flavours - lamb, honey, wine and mint, served with an apricot sauce. Could a meal be more summery?


Serves: 4 

  • 1 cup chopped fresh mint
  • 3/4 cup (185ml) dry white wine
  • 2 tablespoons lemon juice
  • 2 tablespoons honey
  • 1.5kg cubed lamb stew meat
  • 24 pearl onions, peeled
  • 8 bamboo skewers, soaked in water for 30 minutes
  • 1 tablespoon apricot jam
  • 2 teaspoons cornflour
  • 1 tablespoon water

Preparation:45min  ›  Cook:10min  ›  Extra time:4hours marinating  ›  Ready in:4hours55min 

  1. Combine the mint, wine, lemon juice and honey in a mixing bowl. Add the lamb and onions and toss to mix. Cover and refrigerate 4 hours to overnight.
  2. Preheat the barbecue for medium-high heat and lightly oil grate.
  3. Strain the marinade from the lamb into a small saucepan; set aside. Thread the lamb and onions onto the skewers using 3 onions per skewer. Cook the skewers on the preheated barbecue until the lamb has cooked to your desired degree of doneness, about 8 minutes for medium-well.
  4. Meanwhile bring the reserved marinade to a simmer over medium heat. Whisk in the apricot jam until dissolved then reduce heat to medium-low and simmer gently for 5 minutes, adding water if needed to keep the sauce from burning. Dissolve the cornflour in 1 tablespoon of water and whisk into the sauce to thicken; simmer the sauce 30 seconds longer. Serve with the lamb kebabs.

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