Spicy lamb with dried apricots on skewers, step by step recipe with photo

Lamb shish kebab is the most appropriate shish kebab, because by tradition it is made from this meat. The key to the successful preparation of spicy lamb with dried apricots on charcoal is the right meat. Lamb should be selected very carefully. We need meat only of a young lamb, it is more tender and juicy. For skewers, pulp of the back, scapula or tenderloin is best. You should also not use frozen meat.

Spicy lamb with dried apricots on skewers


  • 800 g of lamb pulp from the hind leg or shoulder blade
  • 150 g large sweet and sour dried apricots

For marinade

  • 2 large onions
  • 2 small petioles of celery
  • 1 small head of garlic
  • 150 g not too sweet apricot jam
  • 150 ml dry white wine
  • juice and zest of half a lemon
  • 3 tbsp. l olive oil
  • 2 tbsp. l Worcester sauce
  • 1 tbsp. l seasonings garam masala
  • 1 tbsp. l curry powder
  • 1 tbsp. l coriander seed
  • 0.5 tsp hot red pepper
  • freshly ground black pepper
  • salt


Step 1

For the marinade, crush the garlic and coriander with 1 tbsp. l olive oil. Chop onions and celery very finely.

Step 2

In a small skillet over low heat in the remaining oil, fry the onion, celery and garlic paste until golden brown, 10 minutes. Add curry, garam masala, salt, hot and black pepper. Pour the wine and Worcester sauce, mix thoroughly, increase the heat and evaporate the liquid in half. Then add jam, lemon juice and zest.

Step 3

Cook on the minimum heat for 30 minutes. Then grind with a blender until smooth, cool completely.

Step 4

Cut the meat into cubes with a side of about 3.5 cm, add to the cooled marinade and leave for 1 day in the refrigerator.

Step 5

Dried apricots carefully divided “at the seam” into halves.

Step 6

Immediately before frying, put pieces of meat on skewers, alternating them with halves of dried apricots.

Step 7

Fry on charcoal burned to white color, constantly turning, about 10 minutes. Serve immediately.


Preparation time

24 h

Cooking time

2 h

Servings Per Container


Cooking difficulty








No05 (100), 2010

Table of weights and measures

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Illustrations to the material: LLC Publishing House Gastronom

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