These smoky grilled lamb kebabs with dried apricots are a great way to enjoy American spring lamb. Special enough to serve for Easter, easy enough to grill up on a weeknight!
My 35th birthday is on Friday. 3-5. Officially middle age.
Thirty hit me hard five years ago and this milestone feels no easier.
Everyone’s all “30s are the new 20s” but honestly, all it feels like to me is how fast life is flying by.
Which is exactly why we decided to skip out on Easter this year and head back to Mexico on Sunday for the second time in 3 months.
*This post is sponsored by the American Lamb Board.
Cabo San Lucas, my happy place.
A place much worthier of spending my official entry into middle age than New York and its pathetic attempts at spring right now.
So, while we’ll be basking in the Mexican sun eating tacos, fresh guac, sippin’ on margs and lounging by the pool, I’m still thinking of you guys celebrating the holiday with these smoky grilled lamb kebabs.
You know what I’m sick of after a long winter? Roasts.
Like seriously, who wants another holiday meal cooked in the oven right now?
It’s mid-April, let’s turn on the grill and kebab it up for Easter with some lamb kebabs.
Less clean up, fresh air and the return of meat on a stick.
I know the classic combination is lamb and mint but last year I made these spring gyros with apricot salsa and fell in loooove with the combination so much I decided to continue it this year.
There are obviously a ton of ways you can go with lamb from something simple like a balsamic garlic marinade (like I do with this grilled venison backstrap recipe) to something more complex.
But, I like the easy combination of some spice + fruit with these kebabs.
For these lamb kebabs, American lamb is marinated in a smoked paprika yogurt lemon sauce for a few hours to get it nice and tender and then skewered with red onions and dried apricots that have been soaked in hot water making them nice and plump.
The result is a smoky, grilled lamb meat kebab with a nice balance of sweetness.
I love it simply served with a lemon dressed watercress and avocado salad but any fresh spring greens will do.
Beef kafta kabobs are a lot like these lamb kabobs with their ease of preparation and big flavors from just a handful of spices. Try them out too!
One thing I will be sad to miss this Easter?
Cadbury crème eggs (my once a year junk food/candy treat I love with all my heart) and how my mom still buys me some knowing that, even at age 35.
Think they sell them in Mexico?
Love this recipe for Grilled Lamb Kebabs?
Smoky Grilled Apricot Lamb Kebabs
- 1/2 cup plain yogurt
- juice of 1 lemon
- 1 1/2 teaspoons smoked paprika
- 1/2 teaspoon oregano
- black pepper
- 2 1/2 pounds American lamb kebab/stew meat
- 2 cups dried apricots
- boiling water
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.