Try this...Middle Eastern lamb kebabs

Arlene will be cooking up lots of tasty recipes at Ballymena Show on Saturday, May 28, at the Ballymena Showgrounds, using local Northern Irish beef, lamb and dairy products.

This tasty recipe which can be cooked on the barbecue uses local lamb and fruity apricots which compliment each other perfectly.

Try serving these kebabs with Sainsbury’s fantastic fruity couscous from the ‘Ingredients for cooks’ range.

Middle Eastern Lamb kebabs

Serves: 4; Preparation time: 20 Minutes; Cooking time: 20 Minutes

Ingredients: 900g lean boneless lamb as fillet, shoulder or leg, 250g packet dried apricots, no-need-to-soak variety, 2 medium red onions, 2 garlic cloves, 1 teaspoon lemon juice, 1 teaspoon ground cumin, 1 teaspoon ground coriander, half a teaspoon ground cinnamon, Pinch of saffron, 2 tablespoons olive oil, 1 tablespoon clear honey, Freshly ground black pepper.

Method: 1. Preheat the grill to a medium/hot setting. Place the apricots in a heatproof bowl and pour over 300ml boiling water and set aside for 15 minutes.

2. Meanwhile, peel the onion and cut into thick wedges, toss in the lemon juice.

3. Peel and finely chop the garlic. Trim any excess fat from the lamb and cut into 2.5 cm thick pieces.

4. Place in a bowl and mix in the garlic, spices, seasoning, oil and honey.

5. Mix well. Drain the apricots. Thread wedges of onion, apricot and lamb on to 8 long metal skewers.

6. Arrange the skewers on a grill rack. Cook for 18-20 minutes, turning halfway, until tender and cooked through. Drain and serve with toasted naan bread and a cucumber and mint raita.

Cook’s tip: To barbecue these skewers, place over hot coals and cook, turning frequently, for about 15 minutes or until cooked to your liking. To make a simple raita, finely chop 1/4 cucumber and mix with 1 teaspoon mint sauce and 150g pot of low-fat natural yogurt.