Apricot and lamb kebabs

Ingredients

For the kebabs

  • 2 cloves garlic
  • 1 red chilli, deseeded and roughly chopped
  • 1 large sprig rosemary, leaves picked
  • 2 pinches coarse sea salt
  • 1.5 tbsp apricot jam
  • 1 tbsp white wine vinegar
  • 3 tbsp extra virgin olive oil
  • 700-800 g tender lamb, trimmed and cubed
  • 6 apricots, slightly under-ripe, quartered and stoned
For the carrot and mint yoghurt

  • 200 g Greek yogurt
  • 2 cloves garlic, crushed
  • 1 large carrot, grated
  • 2 tbsp mint, chopped
To serve

  • 8 pitta bread, warmed in the oven
  • 8 cos lettuce, leaves separated shredded

Description

Expand Your Barbecue Repertoire With Sophie Grigson's Fruit-marinated Lamb Served In Warm Pittas With A Refreshing Yogurt Relish

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