A recipe from 'Fatty's Big BBQ Book'. I suspect Gail Stanton who compiled the recipes may have had more input that Paul (Fatty) Vaugtin - an Australian rugby player. Preparation time does not include 4 hours to marinate.

Ingredients

4 serv.

lamb↗1 kg
cut into cubes
apricot nectar↗1 cup
dried apricots, cut in half↗16
grapeseed oil↗2 tablespoons
golden syrup↗1 teaspoon
garlic cloves, sliced↗2
sliced
sprigs rosemary↗4
black pepper, freshly ground↗
onion, cut into quarters↗1
red bell pepper, cut into chunks↗1
skewer

Step-by-step instructions

1
Combine nectar, dried apricots, oil, golden syrup, garlic rosemary and pepper in a small bowl.
2
Add the lamb cubes and marinate in the fridge at least 4 hours.
3
Thread lamb cubes onto skewers alternating between apricot, onion and bell pepper between each piece.
4
Cook on a BBQ grill, brushing ocasionally with the marinade.
5
Reduce remaining marinate in a saucepan and serve over the top of the kebabs.

Source: food.com

Original recipe ↗

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