1/2 cup plain yogurt
juice of 1 lemon
1 1/2 teaspoons smoked paprika
1/2 teaspoon oregano
2 1/2 pounds American lamb kebab/stew meat
2 cups dried apricots
1 medium red onion, cut into chunks
Add the yogurt, lemon juice, smoked paprika, oregano and pepper to a large bowl, whisk until well combined. Add the lamb meat and toss until all the pieces are coated in the yogurt mixture. Cover and refrigerate for at least 1 hour.
Place the apricots in a medium bowl. Cover with boiling water and let sit for at least 30 minutes to plump up.
Thread a piece of marinated lamb, an apricot and then a piece of red onion onto a metal or wooden skewer, repeat in that order until the skewer is filled with all the ingredients.
Grill kebabs over medium-high heat on an outdoor grill or stove-top grill pan, flipping once browned and grill marks appear, about 2-3 minutes per side.
SERVINGS: 6 Servings
PREP TIME: 1 hr 10 mins
COOK TIME: 15 mins