Recipe Provided By"Running To The Kitchen"
1 hr 10 min
1 hr 25 min
- 1 lemon, juiced
- 1/2 cup plain yogurt
- 1-1/2 teaspoons smoked paprika
- 1/2 teaspoon oregano
- Black pepper, to taste
- 2-1/2 pounds American Lamb kebab/stew meat
- 2 cups dried apricots
- Boiling water
- 1 medium red onion, cut into chunks
In a large bowl, add lemon juice, yogurt, smoked paprika, oregano and pepper; whisk until well combined. Add lamb; toss until all pieces are coated in the yogurt mixture. Cover and refrigerate for at least 1 hour.
In a medium bowl, place the apricots. Cover with boiling water; let sit for at least 30 minutes to plump up.
Thread a piece of marinated lamb, an apricot and then a piece of red onion onto a metal or wooden skewer; repeat in that order until the skewer is filled with all ingredients.
Grill kebabs over medium-high heat on an outdoor grill or stove-top grill pan; flip once browned and grill marks appear, about 2 to3 minutes per side.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest