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Ingredients
Method
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- 2 tbsp apricot jam
- 600g lamb steaks, diced into 2cm chunks
- 80g yoghurt
- 1 tbsp mint sauce
- 4 apricots, quartered
- 1 red onion, cut into 1cm wedges
- 1 red and 1 green capsicum, cut into 2cm chunks
- Flatbreads, to serve
- For the Glaze
- 2 tbsp apricot jam
- 1 tbsp freshly squeezed lemon juice
- 10g chopped mint leaves
- Mix the oil, vinegar and 1 tbsp of jam in a bowl. Add the lamb chunks and toss to coat, then set aside in the fridge for up to 24 hours. When ready to cook, mix the yoghurt, mint sauce and 1 tbsp of jam, and set aside.
- Thread the lamb chunks, red onion, capsicums and apricots onto 8 soaked skewers, then barbecue for 7 mins on each side, or until charred and cooked through. Brush with the glaze, cook for another minute, then serve with flatbreads and the minty yoghurt sauce.
25 mins
4 serving
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