|800 g||lamb — cubes|
|3||garlic — cloves, minced|
|lemon — zest|
|1/2||red onion — finely chopped|
|3/4 cup||apricots — dried, chopped|
|1/2 tsp||turmeric — ground|
|1/2 tsp||coriander — ground|
|salt and freshly ground black pepper — to taste|
|2||vinegar — white wine|
|1 cup||fresh mint — finely chopped|
|bread — naan, to serve|
Place the lamb cubes in a bowl and add the garlic, lemon zest and olive oil. Mix this through the lamb with your hands. Add the lamb cubes onto skewer sticks and grill on a hot griddle pan or over the coals, turning every few minutes until cooked through but still rare and juicy.
While the kebabs are cooking, make the salsa by combining the red onion, apricots, salt and pepper, mint and white wine vinegar in a bowl. Mix thoroughly and keep chilled until ready to use.
Once the lamb is all cooked, serve with the salsa some store-bought naan bread – or any flat bread you have on hand.
WATCH how to make them below…