Tamarind-Glazed Lamb Skewers with Dried-Apricot Relish
Succulent lamb skewers glazed with a sweet-tangy tamarind sauce and served with a vibrant dried apricot relish. This Middle Eastern-inspired dish combines the rich flavors of lamb with bright citrus, herbs, and warm spices.
Ingredients
- •½ cup seedless unsweetened tamarind paste*
- •½ cup fresh orange juice
- •⅓ cup mild-flavored (light) molasses
- •1 teaspoon dried crushed red pepper
- •3 tablespoons fresh lime juice
- •2 cups chopped dried apricots
- •6 tablespoons fresh lemon juice
- •⅓ cup chopped fresh cilantro
- •2 tablespoons minced seeded red jalapeño chilies
- •2 tablespoons (packed) golden brown sugar
- •2 tablespoons cracked coriander seeds
- •2 pounds boneless leg of lamb
- •1 large red onion
- •20 pieces 12-inch metal skewers
Cooking Instructions
- 1.
Bring first 4 ingredients to boil in small saucepan over high heat. Reduce heat and simmer until reduced to 1 cup, stirring occasionally, about 8 minutes. Remove from heat. Stir in lime juice.
10 min
- 2.
Mix apricots and next 5 ingredients in medium bowl to blend. Season relish to taste with salt and pepper. (Glaze and relish can be made 1 day ahead; cover separately and chill. Bring relish to room temperature. Stir glaze over medium heat until heated through.)
10 min
- 3.
Thread lamb and onion pieces onto skewers, using about 6 onion and lamb pieces per skewer. (Skewers can be prepared 1 day ahead. Cover and chill.)
15 min
- 4.
Prepare barbecue (medium-high heat). Sprinkle skewers with salt and pepper. Grill lamb to desired doneness, turning once and basting with glaze during last minute of grilling, about 2 minutes total for medium-rare. Transfer skewers to platter. Serve with relish.
10 min
- 5.
Available at Indian markets.
