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Apricot Lamb Kebabs

Apricot Lamb Kebabs

By OcadoLifePublished on 01 July 2026A 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.
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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.