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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