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from Shannon Abdollmohammadi - Woodinville, WA
In a medium mixing bowl, combine the apricot preserves, hoisin sauce, chili powder and olive oil. Reserve half of the mixture in a small bowl. Add lamb cubes to half of the mixture and toss to coat; marinate for 15 minutes in refrigerator. Prepare a barbecue to medium heat or preheat oven to broil. Alternate threading marinated lamb cubes, bell pepper and onion on each of 6 metal or wooden skewers. Grill kebobs to desired doneness, brushing with reserved glaze and turning frequently. About 15 to 20 minutes for well-done. Garnish with cilantro leaves.
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