Grilled Lamb Kebabs with Apricot-Hoisin Glaze

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from Shannon Abdollmohammadi - Woodinville, WA

Ingredients:

• 2/3 cup Manischewitz® 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

Preparation:

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.