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Recipes from the Man-O-Manischewitz Cookoff

Grilled Lamb Kebabs with Apricot-Hoisin Glaze

Home » Recipe Swap » Grilled Lamb Kebabs with Apricot-Hoisin Glaze

from Shannon Abdollmohammadi - Woodinville, WA


  • 2/3 cup apricot preserves
  • 2/3 cup hoisin sauce
  • 1 1/2 tablespoons chili powder
  • 2 tablespoons roasted red pepper olive oil
  • 2 1/2 pounds boneless leg of lamb, cut into 1 ½ inch cubes
  • 1 large green bell pepper, cut into 1-inch squares
  • 1 large onion, cut into 1-inch chunks
  • 1/2 cup finely chopped, fresh cilantro leaves


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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