Apricot Grilled Lamb Kabobs

Apricot Grilled Lamb Kabobs
Photo by Charles Walton


  • 2 teaspoons minced garlic
  • 1 teaspoon dried rosemary, crushed
  • 3 tablespoons apricot jam
  • 1 tablespoon rice wine vinegar
  • 1 large purple onion, quartered
  • 1 pound boneless lean lamb, cut into 1-inch pieces
  • ½ cup teriyaki baste-and-glaze sauce

Bring first 5 ingredients to a boil in a small saucepan, stirring constantly. Cool completely. Reserve 1/3 cup mixture. Place lamb and onion in a shallow dish or large heavy-duty zip-top plastic bag; pour remaining teriyaki mixture over lamb. Cover or seal, and chill 1 hour, turning occasionally....

View full recipe at My Recipes


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