Best 4 Pork And Lamb Kebabs With Dried Apricots And Onions Recipes

Indulge in a culinary journey with our tantalizing pork and lamb kebab recipes, a delightful blend of flavors and textures sure to tantalize your taste buds. These delectable skewers combine tender pork and succulent lamb, marinated in a symphony of aromatic herbs and spices, grilled to perfection and served alongside a medley of grilled vegetables. Embark on a flavor adventure with our classic pork kebab recipe, featuring succulent pork tenderloin marinated in a zesty blend of garlic, lemon, and oregano. Alternatively, elevate your kebab experience with our exotic lamb kebab recipe, where tender lamb is infused with the vibrant flavors of cumin, coriander, and mint. For a vegetarian delight, our vegetable kebab recipe offers a symphony of grilled vegetables, marinated in a tangy balsamic vinaigrette, providing a colorful and flavorful alternative. Each recipe includes detailed instructions, cooking tips, and serving suggestions to ensure your kebab-making experience is a resounding success.

Check out the recipes below so you can choose the best recipe for yourself!

PORK, APRICOT, AND RED-ONION KEBABS

Pork, Apricot, and Red-Onion Kebabs image

Apricots add summery sweetness, with a hint of tartness, to these kebabs.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 35m

Number Of Ingredients 7

Ingredients

Vegetable oil, for grates
1/4 cup apricot jam
1/8 teaspoon cayenne pepper
Coarse salt and ground pepper
1 pork tenderloin (about 1 pound), cut into 20 cubes (each 1 inch)
8 apricots (about 1 pound), pitted and quartered
1 small red onion, cut into 2-inch wedges, layers separated

Steps:

Heat grill to medium; lightly oil grates. Soak four 12-inch wooden skewers in a shallow dish of water for 15 minutes (or use metal ones).
Make basting sauce: In a small saucepan, heat jam, cayenne, and 1 tablespoon water over medium-low until jam is liquefied; season with salt and pepper.
Onto each skewer, alternately thread 5 pieces of pork with 8 of apricot and 4 of onion, beginning and ending with pork. Grill kebabs, turning occasionally and brushing with basting sauce, until pork is cooked through and apricots begin to char, 12 to 14 minutes.

Nutrition Facts : Calories 225 g, Fat 4 g, Fiber 1 g, Protein 25 g

MOROCCAN LAMB KEBABS WITH GOLDEN COUSCOUS

Moroccan Lamb Kebabs with Golden Couscous image

Provided by Bruce Aidells

Categories Lamb Backyard BBQ Dinner Apricot Summer Grill Grill/Barbecue Couscous Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 14

Ingredients

3/4 cup olive oil
2/3 cup fresh lemon juice
6 large garlic cloves, minced
2 tablespoons chopped fresh mint
4 teaspoons salt
4 teaspoons grated lemon peel
2 teaspoons ground black pepper
2 teaspoons ground coriander
1 teaspoon ground cumin
4 pounds well-trimmed boneless leg of lamb, cut into 2-inch cubes
16 12-inch-long metal skewers
32 whole dried apricots (preferably Mediterranean), soaked in boiling water 5 minutes, drained
4 red onions, each cut into 8 chunks
Golden Couscous

Steps:

Whisk first 9 ingredients in medium bowl to blend. Transfer 1/2 cup marinade to small bowl; cover, chill, and reserve as basting sauce. Add lamb to remaining marinade in medium bowl; toss to coat. Marinate 2 hours at room temperature or cover and refrigerate overnight.
Prepare barbecue (medium-high heat). Remove lamb from marinade. Thread lamb cubes onto 8 skewers, dividing equally. Thread apricots and onion chunks alternately on remaining 8 skewers. Brush all skewers with some of reserved 1/2 cup marinade. Sprinkle onion-apricot skewers with salt and pepper. Grill onion-apricot skewers until onions soften and begin to brown, occasionally turning and basting with marinade and moving skewers to cooler part of barbecue if necessary to keep apricots from burning, about 10 minutes. Grill lamb to desired doneness, turning occasionally, about 8 minutes for medium-rare.
Mound Golden Couscous on platter. Top with skewers and serve.

SOUTH AFRICAN LAMB SOSATIES (KEBABS)

South African Lamb Sosaties (Kebabs) image

This is a traditional South African braai (bbq) dish that can also be prepared using venison or beef. This dish is best if meat and vegetables are allowed to marinate overnight before grilling.

Provided by BOEREWORS

Categories World Cuisine Recipes African

Time 9h

Yield 8

Number Of Ingredients 8

Ingredients

1 cup plain yogurt
2 teaspoons curry powder
1 tablespoon white sugar
1 tablespoon vegetable oil
1 large onion
1 cup cubed lamb stew meat
12 ounces dried apricots
8 kabob skewers

Steps:

Make the sauce by mixing together the yogurt, curry powder, sugar and oil in a small bowl. Taste and adjust seasonings to your liking.
Peel and cut the onion into 1 inch cubes. Thread skewers alternating lamb cubes, onion dried apricot halves. Place them into a large resealable bag and pour in the sauce. Make sure the kabobs are evenly well coated. Refrigerate and allow to marinate overnight or for at least 8 hours.
Preheat grill to medium heat and lightly oil grate.
Grill the kabobs over medium coals for 8 to 10 minutes on each side, or to your desired doneness.

Nutrition Facts : Calories 171.7 calories, Carbohydrate 31.9 g, Cholesterol 12.2 mg, Fat 3.3 g, Fiber 3.6 g, Protein 6.5 g, SaturatedFat 0.9 g, Sodium 35.2 mg, Sugar 27.3 g

APRICOT LAMB KEBABS

Apricot Lamb Kebabs image

A recipe from 'Fatty's Big BBQ Book'. I suspect Gail Stanton who compiled the recipes may have had more input that Paul (Fatty) Vaugtin - an Australian rugby player. Preparation time does not include 4 hours to marinate.

Provided by Peter J

Categories Lamb/Sheep

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 kg lamb, cut into cubes
1 cup apricot nectar
16 dried apricots, cut in half
2 tablespoons grapeseed oil
1 teaspoon golden syrup
2 garlic cloves, sliced
4 sprigs rosemary
black pepper, freshly ground
1 onion, cut into quarters
1 red bell pepper, cut into chunks
skewer

Steps:

Combine nectar, dried apricots, oil, golden syrup, garlic rosemary and pepper in a small bowl.
Add the lamb cubes and marinate in the fridge at least 4 hours.
Thread lamb cubes onto skewers alternating between apricot, onion and bell pepper between each piece.
Cook on a BBQ grill, brushing ocasionally with the marinade.
Reduce remaining marinate in a saucepan and serve over the top of the kebabs.

Nutrition Facts : Calories 562.1, Fat 31.9, SaturatedFat 10.9, Cholesterol 132, Sodium 106.5, Carbohydrate 33, Fiber 3.4, Sugar 26.6, Protein 36.9

Tips:

Use high-quality ingredients for the best results. Look for fresh, flavorful meat and vegetables.
Marinate the meat for at least 30 minutes, or up to overnight. This will help to tenderize the meat and infuse it with flavor.
Cook the kebabs over medium heat. This will help to prevent the meat from drying out.
Serve the kebabs with your favorite dipping sauce. Tzatziki, hummus, or chimichurri are all great options.

Conclusion:

Pork and lamb kebabs with dried apricots and onions are a delicious and easy-to-make dish that is perfect for any occasion. Whether you're grilling in the backyard or cooking in the kitchen, these kebabs are sure to be a hit. So next time you're looking for a flavorful and satisfying meal, give these kebabs a try.