Apricot Lamb Kebabs
By OcadoLife
Published on 01 July 2026
A glaze of apricot jam, hot sauce and lemon juice gives these gluten-free Apricot Lamb Kebabs from food writer and recipe developer Helen Graves a moreish sticky-sweet finish. They need 15 mins max on the grill, making them perfect for a speedy barbecue. Sprinkle with toasted spices to serve. Looking for a tasty side to go with them? Try Helen’s Fennel Slaw – search for the recipe online.
Time and servings
25 minsTotal time
4Servings
10 minsPrep time
15 minsCooking time
Ingredients
- 2 tsp fennel seeds
- 2 tsp coriander seeds
- 50g apricot jam
- 1 tbsp hot sauce
- ½ lemon, juiced to give 1 tbsp
- 1 tbsp olive oil
- 600g lamb shoulder, diced
Method
Step 1
Toast the fennel and coriander seeds in a dry pan until fragrant; crush to a coarse powder.Step 2
Mix the apricot jam with the hot sauce, lemon juice and olive oil, plus some salt.Step 3
Thread the cubes of lamb onto skewers; grill for 1 min each side. Brush with the apricot glaze; cook for 3 mins, turning every 30 secs. Move to the cooler side of the grill for 5-10 mins until cooked through. Scatter with the toasted spices and serve.