PORK AND LAMB KEBABS WITH DRIED APRICOTS AND ONIONS
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
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.
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Farhan Hashmi
fh5@yahoo.comThese kebabs were easy to make and turned out great! The flavors were well-balanced and the meat was cooked perfectly. I would definitely recommend this recipe.
Christiano Tladi
c.t78@yahoo.comI made these kebabs for my family and they loved them! The kids especially enjoyed the apricots. I will definitely be making them again.
itolivia Carbunaru
i-carbunaru0@gmail.comI'm not usually a fan of lamb, but these kebabs changed my mind. The meat was tender and juicy, and the apricots and onions added a nice sweetness and crunch.
Hira Kapar
kapar_hira@yahoo.comThese kebabs were a hit at my last party! The combination of pork, lamb, apricots, and onions was divine. I'll definitely be making them again.
Marcella Cherry
c_marcella@yahoo.comI made these kebabs for my family and they loved them! The kids especially enjoyed the apricots. I will definitely be making them again.
Ethelo Bennett
ethelo.bennett@hotmail.comThese kebabs were delicious! The meat was tender and juicy, and the apricots and onions added a nice sweetness and crunch. I will definitely be making them again.
Brian Patterson
pattersonbrian@hotmail.comI'm not usually a fan of kebabs, but these were amazing! The meat was so flavorful and the apricots and onions were the perfect addition. I will definitely be making these again.
Maher Qasim
q-maher83@gmail.comThese kebabs were easy to make and turned out great! The meat was tender and juicy, and the apricots and onions added a nice touch of sweetness and crunch. I will definitely be making them again.
Saroz Devkota
devkota_saroz@hotmail.co.ukI followed the recipe exactly and the kebabs turned out great. The meat was cooked perfectly and the flavors were well-balanced. I would definitely recommend this recipe.
Sn Sakib Ahmed
sahmed79@yahoo.comThese kebabs were delicious! The meat was tender and juicy, and the apricots and onions added a great flavor. I will definitely be making them again.
Lesego Moretlwe
moretlwelesego@yahoo.comI've made these kebabs several times now and they're always a hit. The combination of pork and lamb is perfect, and the apricots and onions add a nice touch of sweetness and crunch. I highly recommend this recipe!
Siyem Alam
siyem-alam@gmail.comThese kebabs were easy to make and turned out great! The flavors were well-balanced and the meat was cooked perfectly. I would definitely recommend this recipe.
Christian Hurley
hurley.c@gmail.comI made these kebabs for my family and they loved them! The kids especially enjoyed the apricots. I will definitely be making them again.
Linsey Love
l-l1@hotmail.comI'm not usually a fan of lamb, but these kebabs changed my mind. The meat was tender and juicy, and the apricots and onions added a nice sweetness and crunch.
Zia Uddin
z18@hotmail.frThese kebabs were a hit at my last party! The combination of pork, lamb, apricots, and onions was divine. I'll definitely be making them again.