Moroccan Lamb Apricot Kabobs
30
Minutes Prep Time
60
Minute Cook Time
2
Servings
INGREDIENTS
LAMB INGREDIENTS
¼ cup extra virgin olive oil
3 tablespoons lime juice
1 tablespoon honey
2 cloves garlic minced
¼ cup harisa
1 ½ lb boneless leg of lamb trimmed, 1-inch pieces
16 dried apricots
Kosher salt and ground black pepper
8 9-inch skewers
HARISA INGREDIENTS
2 oz dried guarillo chiles
2 oz dried Anaheim chiles
5 large cloves garlic
2 tablespoon water
2 tablespoon extra virgin olive oil
½ teaspoon ground caraway seeds
¼ teaspoon ground coriander seeds
1½ teaspoons kosher salt
INSTRUCTIONS
Whisk together oil, lime juice, honey, garlic and harisa in a medium mixing bowl. Add lamb; toss to coat. Marinate lamb overnight in refrigerator.
Remove from refrigerator; warm to room temperature, 30 minutes.
Add apricot to microwave proof bowl; cover with water. Heat 3 minutes; remove form water and cool to room temperature.
Thread 3 pieces of lamb and 2 apricots onto skewers, alternating. Season kabobs with salt and pepper. Grill 3 minutes on each side. Remove from grill and serve.
Soak chiles in warm water for 45 minutes; drain and remove stems and seeds. Place in food processor with garlic, water, and oil; blend until smooth paste forms. Add caraway, coriander seeds, and salt; blend to incorporate.
