“A recipe from 'Fatty's Big BBQ Book'. I suspect Gail Stanton who compiled the recipes may have had more input that Paul (Fatty) Vaugtin - an Australian rugby player. Preparation time does not include 4 hours to marinate.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine nectar, dried apricots, oil, golden syrup, garlic rosemary and pepper in a small bowl.
  2. Add the lamb cubes and marinate in the fridge at least 4 hours.
  3. Thread lamb cubes onto skewers alternating between apricot, onion and bell pepper between each piece.
  4. Cook on a BBQ grill, brushing ocasionally with the marinade.
  5. Reduce remaining marinate in a saucepan and serve over the top of the kebabs.

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