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Grilled Lamb Kebabs with Sweet & Sour Apricots
Serves 4

PARIS, 1 JULY 2009
-A delicious combination of lamb and grilled fruit from Philippe Broad, just in time for summer, to prepare on the grill or the barbeque.


For the kebabs:

1 1/2 lbs shoulder of Lamb
9 oz 1/4 inch thick streaky smoked Bacon
7 oz or 24 Prunes
2 tbsp Oil
Pepper from the mill

For the apricots:

2 lbs ripe Apricots, plus 4 unripe Apricots
5 oz liquid Honey
3/5ths pint Sherry Vinegar
1 large Shallot finely chopped
3 tbsp grated Ginger (or 1 tspn Ginger powder)
Pepper from the mill
Pinch of Allspice
2 tbsp Oil

Lamb kebabs


  1. Wash, dry then quarter the apricots and discard the stones. Heat the oil in a thick bottomed pan, add the finely chopped shallot and allow to sweat for a few minutes over a low heat. Add the apricots and soften for 5 minutes. Add the honey, vinegar, ginger, allspice and season with salt and pepper. Mix all the ingredients thoroughly and simmer for 30 minutes.
  1. At the end of this time the ripe apricots should have the consistency of soft marmalade, and the unripe apricots will be cooked but stayed nice and crispy. If necessary, increase the heat to evaporate any excess liquid. This garnish can be prepared well in advance and should be kept in airtight jars in the refrigerator.
  1. Cut the lamb into bite-size cubes and season with salt and pepper. Cut the bacon into thick strips, blanch in boiling water for 2 minutes and then chill in cold water (this will make them more tender). Remove the stones from the prunes. Prepare the kebabs by alternating the lamb cubes, bacon strips and prunes on the skewers. Cook on a barbecue or under the grill of the oven for about 7 minutes a side.

Serving suggestion

  1. Serve sizzling hot with the sweet and sour apricots. Saffron rice with raisins and grilled almonds, together with a crispy green salad, would make an excellent accompaniment for this dish.

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