30 Days of Grilling Day #23: Curried Lamb Kabobs

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I have had some of you ask about lamb on the grill. I can across this recipe for Curried Lamb Kabobs from a website www.3men.com/barbecue  They had a few great recipes, and the ingredients in this one called out to me!  I haven’t had time to try it out, but it looks like it makes a lot so it might be great for a party.  Once marinated, skewer the meat and grill to desired doneness.  You could also do this recipe with all pork, if lamb isn’t your thing.  Try them with some Grilled Veggie Couscous and you have ayummy meal!

Curried Lamb Kebobs

  • 3 poundleg of lamb
  • 2 ¼ pounds pork shoulder
  • 2 tablespoons vegetable oil
  • 3 medium onions
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric
  • 2 small chopped chilies
  • bay leaves
  • 2 bruised lemon leaves
  • 1 teaspoon ground ginger
  • 1 teaspoon whole crushed coriander
  • tablespoons smooth apricot jam
  • 1/4 cup brown sugar
  • 2/3 cup apple cider vinegar
  • 1 ¼ cups water
  • 8 ounces dried apricot halves (about 1 cup)
  • 2 teaspoons cornstarch

Slice two of the onions. Heat the oil and fry the sliced onions. Add curry powder, turmeric, chilies, bay leaves, lemon leaves, ginger and coriander and fry gently for a few minutes. Add apricot jam, sugar, vinegar and water and simmer for 10 minutes. Turn off the heat. Cut the remaining onion into wedges by cutting down the stem of the onion and then separating the segments. Add the onion segments and apricots to the marinade and let stand until cooled.

Cut the meat into 1″ cubes and place into a marinating dish. Pour the cooled marinade over the meat cubes.

Allow meat to marinade at least overnight.


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