Ingredients

1 1/4 pounds pork tenderloin, cut into 1-to 1 1/4-inch cubes

1 1/4 pounds trimmed leg of lamb, cut into 1-to 1 1/4-inch cubes

3 tablespoons (packed) dark brown sugar, divided

1 tablespoon plus 1/2 teaspoon curry powder

2 teaspoons coriander seeds

2 teaspoons whole black peppercorns

2 teaspoons salt

2 large onions, peeled

2 cups dried apricots (10 to 11 ounces)

4 2-to 3-inch-long orange peel strips (orange part only)

1 1/2 cups dry red wine

1/2 cup red wine vinegar

1/2 cup plus 2 tablespoons whipping cream

1/4 cup olive oil

5 bacon slices, cut crosswise into 1-inch pieces

2 tablespoons (1/4 stick) butter

2 tablespoons apricot preserves

Olive oil (for brushing grill rack)

• Special equipment: 12 metal skewers

Description

Travel The World's Barbecue Trail And You?ll Find Meat On A Stick Almost Everywhere. South Africa's Version Goes By The Afrikaans Name...

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