WATCH: Lamb kebabs with Cape Malay apricot salsa

Preparation time : 30 min
  • 800 g lamb cubes
  • 3 cloves garlic -minced
  • pinch salt
  • rind of 1 lemon
  • 2 Tbs olive oil
  • SALSA:
  • 1/2 red onion - finely chopped
  • 3/4 cup dried apricots - finely chopped
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground coriander
  • pinch salt and pepper to taste
  • 2 Tbs white wine vinegar
  • 1 cup mint - finely chopped
  • Naan bread to serve (optional)
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...


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