Aegean Sunrise Lamb Skewers with Apricot Glaze
Tender chunks of lamb marinated in lemon, herbs, and garlic, then grilled to perfection and brushed with a sweet and tangy apricot glaze. This dish captures the vibrant flavors of the Aegean coast, offering a delightful balance of savory and sweet.
Prep Time
75 min
Difficulty
Medium
Servings
4
Calories
450 kcal
Instructions
- 1
Cut the lamb shoulder into 1.5-inch cubes. Place the lamb in a large bowl.
~10 min - 2
Mince the garlic and finely chop the rosemary. Add lemon juice, olive oil, minced garlic, oregano, chopped rosemary, salt, and pepper to the bowl with the lamb. Toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
~15 min - 3
While the lamb is marinating, prepare the glaze. In a small saucepan, combine the apricot jam, Dijon mustard, honey, and water. Heat over low heat, stirring until smooth and well combined. Remove from heat and set aside.
~5 min - 4
Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- 5
Thread the marinated lamb cubes onto the skewers, leaving a small space between each piece for even cooking.
~10 min - 6
Grill the lamb skewers for about 8-10 minutes, turning occasionally, until the lamb is cooked to your desired doneness (medium-rare is recommended for tenderness).
~10 min - 7
During the last 2-3 minutes of grilling, brush the lamb skewers generously with the apricot glaze on all sides. Allow the glaze to caramelize slightly.
~3 min - 8
Remove the skewers from the grill and let them rest for 5 minutes before serving.
~5 min
Tips
- For an extra layer of flavor and to ensure moist lamb, you can use metal skewers or soak wooden skewers in water for at least 30 minutes before use to prevent them from burning on the grill.
- Serve these skewers with a side of Greek salad, tzatziki sauce, or warm pita bread for a complete and authentic Greek meal.
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