These kebabs have tasty morsels of marinated lamb nestled between pieces of fruit and vegetables. I came up with this recipe a few years ago, and it has become a regular on my summer grilling menu.
Pieces of lamb are marinated in a paste-like thicker mixture hinted with earthy Indian-inspired spices.
The whole seed spices (coriander, cumin and mustard seed) are first toasted to intensify their aroma and flavor. Once toasted, the spices are ground in a clean coffee or spice grinder. If you don't have a grinder, you can use a mortar and pestle. You can also use ground versions of the spices in place of the whole, but use about one-third less. But because the ground spice flavor is more concentrated, you will need to use about one-third less. You can still toast the ground (as it is in this glaze part of this recipe), but be sure to taste the marinade before using to adjust the seasoning as needed.
The glaze is a good fruity match for the meaty lamb. The spices used in the glaze are also toasted to intensify their aroma and flavor. Using apricot nectar and preserves is what adds the sweet, fruity flavor. Apricot preserves is one ingredient I always have on hand for using in a myriad of glazes and sauces. It's an easy ingredient that adds and dimension of flavor to brush on grilled meats, seafood and poultry.
For this recipe you can use leg of lamb or lamb loin. When cutting the lamb into chunks, it's a good idea to make sure the meat is really cold, which makes it easier to cut into even cubes. Place the lamb in the freezer for about 20 minutes if you need to so it gets cold.
Making kebabs involves threading meat and vegetables on a skewer. Here's a few tips for kebab success:
_ Soak flat or round wooden skewers in water at least 30 minutes or more before using. This prevents burning.
_ Don't overload the skewers with chunks of meat or vegetables; they will be too heavy and not cook evenly.
_ Make sure pieces are cut in uniform pieces and not too large. Large pieces take longer to cook and often can be too heavy for a wooden skewers.
_ Pair foods together that will cook in the same amount of time. If you're unsure, thread meat and vegetables on separate skewers and cook them accordingly.
_ Avoid skewering delicate foods like tomatoes, which cook too quickly and will fall off the skewer during grilling.
