Best 3 Pork And Lamb Kebabs With Dried Apricots And Onions Recipes

If you are planning to have a barbecue party with your family or friends, or if you are just craving some tasty and mouthwatering kebabs, then look no further! With our carefully curated recipe, you can prepare delectable pork and lamb kebabs infused with the sweet flavors of dried apricots and the savory taste of onions. Our recipe promises to deliver a culinary experience that will tantalize your taste buds and leave you wanting more.

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PORK AND LAMB KEBABS WITH DRIED APRICOTS AND ONIONS

Pork and Lamb Kebabs with Dried Apricots and Onions image

Provided by Steven Raichlen

Categories Lamb Onion High Fiber Father's Day Backyard BBQ Dinner Dried Fruit Pork Tenderloin Grill Grill/Barbecue Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 20

Ingredients

1 1/4 pounds pork tenderloin, cut into 1-to 1 1/4-inch cubes
1 1/4 pounds trimmed leg of lamb, cut into 1-to 1 1/4-inch cubes
3 tablespoons (packed) dark brown sugar, divided
1 tablespoon plus 1/2 teaspoon curry powder
2 teaspoons coriander seeds
2 teaspoons whole black peppercorns
2 teaspoons salt
2 large onions, peeled
2 cups dried apricots (10 to 11 ounces)
4 2-to 3-inch-long orange peel strips (orange part only)
1 1/2 cups dry red wine
1/2 cup red wine vinegar
1/2 cup plus 2 tablespoons whipping cream
1/4 cup olive oil
5 bacon slices, cut crosswise into 1-inch pieces
2 tablespoons (1/4 stick) butter
2 tablespoons apricot preserves
Olive oil (for brushing grill rack)
Special Equipment
12 metal skewers

Steps:

Arrange pork tenderloin in one 11 x 7 x 2- inch glass baking dish and lamb in another 11 x 7 x 2-inch glass baking dish. Mix 2 tablespoons brown sugar, 1 tablespoon curry powder, coriander, peppercorns, and salt in small bowl; sprinkle half of mixture over pork and remaining half over lamb and stir. Slice 1 onion and place in medium bowl; add apricots, orange peel, red wine, vinegar, 1/2 cup whipping cream, and oil; stir to blend. Divide onion-apricot marinade between dish with pork and dish with lamb. Cover both dishes; chill at least 4 hours. DO AHEAD: Can be made 8 hours ahead. Keep chilled.
Cut remaining onion in half crosswise, then cut each half into quarters. Separate quarters into individual onion layers; set aside. Place large fine-mesh strainer over large saucepan. Add pork mixture to strainer and allow marinade to drain into saucepan. Transfer pork to medium bowl. Repeat with lamb mixture, allowing marinade to drain into same saucepan. Transfer lamb to another medium bowl.
Alternate pork cubes, marinated dried apricots, onion pieces, and bacon pieces on metal skewers, beginning and ending with pork. Repeat with lamb cubes, alternating lamb, apricots, onion pieces, and bacon pieces on skewers. DO AHEAD: Can be made 4 hours ahead. Cover and chill marinade and kebabs separately.
Boil marinade in saucepan until reduced to generous 1 1/4 cups, about 6 minutes. Whisk in butter, apricot preserves, remaining 1 tablespoon brown sugar, 1/2 teaspoon curry powder, and 2 tablespoons whipping cream. Continue boiling sauce until thickened to sauce consistency, about 2 minutes. Season sauce to taste with salt and pepper. Transfer 1/2 cup sauce to small bowl and reserve for basting kebabs during grilling. Leave remaining sauce in saucepan and set aside for serving.
Prepare barbecue (medium-high heat). Brush grill rack with olive oil. Grill kebabs 4 minutes; baste kebabs with reserved 1/2 cup sauce. Continue grilling kebabs until browned and cooked medium-rare, turning occasionally, about 4 minutes longer for lamb and 5 minutes longer for pork.
Meanwhile, place saucepan with remaining sauce on 1 side of grill to rewarm. Transfer kebabs to platter. Brush warm sauce over kebabs and serve.

SPICY MEXICAN LAMB KEBABS

Spicy Mexican Lamb Kebabs image

Many Mexican recipes start with a paste made with various rehydrated dried chiles, onion and fruit juices. Here a paste is used as a spicy marinade to flavor tender chunks of lamb. The hearty taste of red meat and the spicy heat of chiles creat the perfect marriage. For a smoky heat, try chipotle chiles. For over-the-top heat, use scotch bonnet chiles. For a nice bit of spice without a lot of burn, experiement with jalapeno or serrano chiles. Serve the lamb rolled in warm tortillas accompanied by the traditional beans and rice. Try the paste on chicken, beef or pork, too. Time does not include marinating time.

Provided by Crafty Lady 13

Categories Lamb/Sheep

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 dried ancho chile, seeded, deveined, torn into pieces
1 cup coarsely chopped cilantro
1/2 cup chopped onion
1/4 cup lime juice
2 green jalapeno chiles, halved, seeded and deveined (optional)
1 garlic clove
2 teaspoons canola oil
1 teaspoon coarse salt
1/2 teaspoon pepper
1/4 teaspoon ground cinnamon
1 1/2 lbs well-trimmed boneless leg of lamb, cubed (2 inches)
1 red onion, cut into 1 1/2-inch pieces
fresh cilantro stem
lime wedge

Steps:

Soak ancho chile in small bowl of boiling water to cover 30 minutes or until chile is soft. Strain, reserving soaking liquid. Place chile and all remaining marinade ingredients in blender; blend to form smooth paste, adding reserved soaking liquid as needed.
Pour marinade over lamb and red onion in resealable plastic bag. Refrigerate 2 hours, turning occasionally.
Heat grill. Remove lamb and onion from marinade, leaving on plenty of the spice paste; discard marinade. Alternately thread lamb and onion onto 4 (12-inch) metal skewers. Grill, covered, over medium-high heat or coals 8 to 10 minutes or until browned on all sides and lamb is pink in center. Garnish with cilantro sprigs and lime wedges.

PORK, APRICOT, AND RED-ONION KEBABS

Pork, Apricot, and Red-Onion Kebabs image

Apricots add summery sweetness, with a hint of tartness, to these kebabs.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 35m

Number Of Ingredients 7

Ingredients

Vegetable oil, for grates
1/4 cup apricot jam
1/8 teaspoon cayenne pepper
Coarse salt and ground pepper
1 pork tenderloin (about 1 pound), cut into 20 cubes (each 1 inch)
8 apricots (about 1 pound), pitted and quartered
1 small red onion, cut into 2-inch wedges, layers separated

Steps:

Heat grill to medium; lightly oil grates. Soak four 12-inch wooden skewers in a shallow dish of water for 15 minutes (or use metal ones).
Make basting sauce: In a small saucepan, heat jam, cayenne, and 1 tablespoon water over medium-low until jam is liquefied; season with salt and pepper.
Onto each skewer, alternately thread 5 pieces of pork with 8 of apricot and 4 of onion, beginning and ending with pork. Grill kebabs, turning occasionally and brushing with basting sauce, until pork is cooked through and apricots begin to char, 12 to 14 minutes.

Nutrition Facts : Calories 225 g, Fat 4 g, Fiber 1 g, Protein 25 g

Tips:

To ensure the kebabs are cooked evenly, cut the meat and vegetables into uniform pieces.
Soak the wooden skewers in water for at least 30 minutes before using to prevent them from burning.
For a more flavorful kebab, marinate the meat and vegetables in a mixture of olive oil, herbs, and spices for at least 30 minutes before grilling.
Baste the kebabs with melted butter or olive oil while grilling to keep them moist and prevent them from drying out.
Cook the kebabs over medium heat for 10-12 minutes, turning them occasionally, until the meat is cooked through and the vegetables are tender.
Serve the kebabs immediately with your favorite dipping sauce, such as tzatziki or hummus.

Conclusion:

Pork and lamb kebabs with dried apricots and onions are a delicious and easy-to-make dish that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying meal that everyone will enjoy. So next time you're looking for a new and exciting way to cook pork and lamb, give these kebabs a try. You won't be disappointed!