Lamb Skewers with Dried Apricots and Balsamic Glaze

There’s something about lamb. Whether as a roast or in a soup, served in sandwiches, or on top of a bed of sweet potato fries (Greek fries are a favorite in our house), there’s something about lamb that says opulence and luxury. Paired with spices of cumin, coriander, apricots, and balsamic vinegar, these skewers can be made either on a grill pan over the stove or over the charcoal flames.

Keep reading for the full recipe after the jump!

Lamb Skewers with Dried Apricots and Balsamic Glaze


  • 6 fresh apricots
  • 2 dates
  • 1 C balsamic vinegar
  • 3 T curry powder
  • 4 garlic cloves, minced
  • 2 T fresh ginger, minced
  • 2 t ground coriander
  • 1 t ground cumin
  • 1 t allspice
  • pinch of cayenne
  • 2 bay leaves
  • salt and pepper, to taste
  • 1 1/2 lb boneless leg of lamb, cut into 1″ cubes
  • 1/2 lb dried apricots


Place fresh apricots and dates into a food processor. Pulse until pureed into a jam-like texture. Add a few tablespoons of water if needed to get the desired texture. Pour into a saucepan. Add vinegar, curry powder, garlic, coriander, cumin, allspice, and bayleaf. Bring to boil. Stir take off heat and let cool completely. Season with salt and pepper. In a separate bowl, place cubes of lamb and marinade. Toss to coat thoroughly. Marinade for 2 hours. Meanwhile place dried apricots in a bowl and cover with boiling waters. Let sit for an hour until they have plumped up in size. Thread the lamb and apricot onto the skewers. Grill for 10-15 minutes, basting with the marinade until the lamb is medium rare. To serve, drizzle with extra virgin olive oil and top with fresh herbs. Serve alongside herbed cauliflower rice and oven roasted asparagus on the side. Enjoy!


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