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Apricot Grilled Lamb Kabobs

Photo: Charles Walton; Styling: Mary Lyn Hill
Yield Makes 4 servings


  • 1/2 cup teriyaki baste-and-glaze sauce
  • 3 tablespoons apricot jam
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon dried rosemary, crushed
  • 2 teaspoons minced garlic
  • 1 pound boneless lean lamb, cut into 1-inch pieces
  • 1 large purple onion, quartered

How to Make It

  1. Bring first 5 ingredients to a boil in a small saucepan, stirring constantly. Cool completely. Reserve 1/3 cup mixture.

  2. Place lamb and onion in a shallow dish or large heavy-duty zip-top plastic bag; pour remaining teriyaki mixture over lamb. Cover or seal, and chill 1 hour, turning occasionally.

  3. Remove lamb and onion from marinade, discarding marinade.

  4. Alternate lamb and onion on 4 (8-inch) skewers.

  5. Coat food rack with cooking spray; place on grill over medium-high heat (350° to 400°). Place kabobs on rack, and grill, covered with grill lid, 8 minutes or to desired degree of doneness, turning and basting occasionally with reserved teriyaki mixture.