Lamb and Apricot Kebabs
Photography Manja Wachsmuth.
This lovely Greek-inspired marinade works beautifully with lamb and makes for a great tasting kebab.
Serves: 4
INGREDIENTS
500 grams boneless leg of lamb, trimmed of excess fat and cut into 2 cm pieces
30 dried apricots
Marinade
3 tablespoons olive oil
2 teaspoons dried oregano
2 cloves garlic, crushed
1 teaspoon each ground coriander and cumin
¼ teaspoon ground cinnamon
sea salt and freshly ground pepper
Sour cream dressing
½ cup sour cream
2 tablespoons lemon juice
1 clove garlic, crushed
2 tablespoons finely chopped mint
To cook
wooden skewers, soaked in cold water for 20 minutes
bay leaves, optional
1 lemon, quartered through the stem end and cut into triangles
METHOD
Marinade: Combine all the ingredients in a large bowl and add the lamb and apricots. Season and toss to combine well.
Dressing: Whisk all the ingredients in a bowl and season.
To cook: Thread the lamb, apricots, bay leaves and lemon wedges onto skewers. Cook on a lightly greased barbecue over a medium heat for about 2-3 minutes each side or until done to your liking. Place on a platter and serve with the sour cream dressing and Grilled Zucchini and Avocado Salad.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.