Middle Eastern Lamb and Apricot Kebabs

This recipe has hundreds of variations. It’s a matter of working it to your taste. Serve the lamb with couscous.

Serves: 4Hands-on: 30 minutesTotal: 4 hours 45 minutesDifficulty: Easy

Serves: 4


  • 16 whole dried apricots
  • 2 Tbsp. chopped fresh mint
  • Juice and zest of 1 large lemon
  • 4 cloves garlic, peeled and minced
  • 1 Tbsp. cumin
  • 1 tsp. ground coriander
  • ¼ tsp. ground cloves
  • ⅔ cup olive oil
  • 1 tsp. salt
  • Pinch cayenne pepper
  • 1½ lbs. lamb, from the leg, cut into 1½" chunks


  • Place the apricots in a bowl with warm water to cover and soak until they are plump, about 15 minutes
  • Mix the mint, lemon juice, zest, garlic, cumin, coriander, clove, olive oil, salt, and cayenne pepper together in a large bowl. Add the lamb, turning to coat each piece.
  • Cover tightly and refrigerate for 4 hours, turning once.
  • Preheat a gas grill to medium or start the coals, waiting until they are covered with ash.
  • Thread the lamb, alternating with apricots, onto skewers. Grill to the desired degree of doneness (about 4 minutes per side for medium-rare).