Tamarind-Glazed Lamb Skewers with Dried-Apricot Rel

Name: Tamarind-Glazed Lamb Skewers with Dried-Apricot Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup seedless unsweetened tamarind paste*; 1/2 cup fresh orange juice; 1/3 cup mild-flavored (light) molasses; 1 teaspoon dried crushed red pepper; 3 tablespoons fresh lime juice; 2 cups chopped dried apricots; 6 tablespoons fresh lemon juice; 1/3 cup chopped fresh cilantro; 2 tablespoons minced seeded red jalapeno chilies; 2 tablespoons (packed) golden brown sugar; 2 tablespoons cracked coriander seeds; 2 pounds boneless leg of lamb, cut into 1/2-inch pieces; or 4 pounds lamb shoulder chops, fat trimmed, meat cut into 1/2-inch pieces; 1 large red onion, cut into 1/2-inch cubes; 20 (about) 12-inch metal skewers

Servings: persons

1/2 cup seedless unsweetened tamarind paste*
1/2 cup fresh orange juice
1/3 cup mild-flavored (light) molasses
1 teaspoon dried crushed red pepper
3 tablespoons fresh lime juice
2 cups chopped dried apricots
6 tablespoons fresh lemon juice
1/3 cup chopped fresh cilantro
2 tablespoons minced seeded red jalapeno chilies
2 tablespoons (packed) golden brown sugar
2 tablespoons cracked coriander seeds
2 pounds boneless leg of lamb, cut into 1/2-inch pieces; or 4 pounds lamb shoulder chops, fat trimmed, meat cut into 1/2-inch pieces
1 large red onion, cut into 1/2-inch cubes
20 (about) 12-inch metal skewers

1
Bring first 4 ingredients to boil in small saucepan over high heat.
2
Reduce heat and simmer until reduced to 1 cup, stirring occasionally, about 8 minutes.
3
Remove from heat.
4
Stir in lime juice.
5
Mix apricots and next 5 ingredients in medium bowl to blend.
6
Season relish to taste with salt and pepper.
7
(Glaze and relish can be made 1 day ahead; cover separately and chill.
8
Bring relish to room temperature.
9
Stir glaze over medium heat until heated through.)
10
Thread lamb and onion pieces onto skewers, using about 6 onion and lamb pieces per skewer.
11
(Skewers can be prepared 1 day ahead.
12
Cover and chill.)
13
Prepare barbecue (medium-high heat).
14
Sprinkle skewers with salt and pepper.
15
Grill lamb to desired doneness, turning once and basting with glaze during last minute of grilling, about 2 minutes total for medium-rare.
16
Transfer skewers to platter.
17
Serve with relish.
18
Available at Indian markets.

734

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup seedless unsweetened tamarind paste*, 1/2 cup fresh orange juice, 1/3 cup mild-flavored (light) molasses, 1 teaspoon dried crushed red pepper, and more.

Yes, Tamarind-Glazed Lamb Skewers with Dried-Apricot Relish falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tamarind-Glazed Lamb Skewers with Dried-Apricot Relish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions