Apricot Grilled Lamb Kabobs

Ingredients

  • 1/2 cup teriyaki baste-and-glaze sauce
  • 3 tablespoons apricot jam
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon dried rosemary, crushed
  • 2 teaspoons minced garlic
  • 1 pound boneless lean lamb, cut into 1-inch pieces
  • 1 large purple onion, quartered

Description

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