Smokey Grilled Apricot Lamb Kebabs

Prep Time: 15 minutes Cook Time: 1 hour and 10 minutes

Whatcom county washington farm lamb kabobs


  • 1/2 cup plain yogurt
  • juice of 1 lemon
  • 1 1/2 teaspoons smoked paprika
  • 1/2 teaspoon oregano
  • black pepper
  • 2 1/2 pounds American lamb kebab/stew meat
  • 2 cups dried apricots
  • boiling water
  • 1 medium red onion, cut into chunks


  1. Add the yogurt, lemon juice, smoked paprika, oregano and pepper to a large bowl, whisk until well combined. Add the lamb meat and toss until all the pieces are coated in the yogurt mixture.
  2. Cover and refrigerate for at least 1 hour.
  3. Place the apricots in a medium bowl. Cover with boiling water and let sit for at least 30 minutes to plump up.
  4. Thread a piece of marinated lamb, an apricot and then a piece of red onion onto a metal or wooden skewer, repeat in that order until the skewer is filled with all the ingredients.
  5. Grill kebabs over medium-high heat on an outdoor grill or stove-top grill pan, flipping once browned and grill marks appear, about 2-3 minutes per side.
  1. Carol Dowell says:

    Sounds like a great receipe. Thanks for sending it. Carol dowell

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