Tamarind-Glazed Lamb Skewers with Dried-Apricot Relish
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 appetizer servings
- 3 tablespoons fresh lime juice
- 1/3 cup chopped fresh cilantro
- 1/2 cup fresh orange juice
- 6 tablespoons fresh lemon juice
- 2 tablespoons (packed) golden brown sugar
- 1 teaspoon dried crushed red pepper
- Carbohydrate 59 g(20%)
- Cholesterol 109 mg(36%)
- Fat 33 g(51%)
- Fiber 5 g(20%)
- Protein 28 g(55%)
- Saturated Fat 14 g(71%)
- Sodium 110 mg(5%)
- Calories 630
PreparationFor glaze: Bring first 4 ingredients to boil in small saucepan over high heat. Reduce heat and simmer until reduced to 1 cup, stirring occasionally, about 8 minutes. Remove from heat. Stir in lime juice. For apricot relish: Mix apricots and next 5 ingredients in medium bowl to blend. Season relish to taste with salt and pepper. (Glaze and relish can be made 1 day ahead; cover separately and chill. Bring relish to room temperature. Stir glaze over medium heat until heated through.) Thread lamb and onion pieces onto skewers, using about 6 onion and lamb pieces per skewer. (Skewers can be prepared 1 day ahead. Cover and chill.) Prepare barbecue (medium-high heat). Sprinkle skewers with salt and pepper. Grill lamb to desired doneness, turning once and basting with glaze during last minute of grilling, about 2 minutes total for medium-rare. Transfer skewers to platter. Serve with relish. Available at Indian markets.
