Sweet & Spicy Lamb Kebabs with Mint & Red Onion Relish

Makes: 4 kebabs
Preparation Time: 15 minutes and marinating

For the marinade:

600g (1lb 5oz) lamb fillet or lean leg steaks, cut into
2.5cm (1 inch) chunks
2 cloves garlic, crushed
1 teaspoon fresh thyme , chopped
1 whole red chilli or 1 teaspoon fresh chopped chilli in sunflower oil (i.e. Bart’s)
2 teaspoons paprika
1 tablespoon ground cumin
1 tablespoon ground coriander
2 tablespoons apricot jam
6 dried apricots (ready-to-eat variety)
Juice of 1 lemon
Salt and freshly ground black pepper
4 warmed pitta breads, to serve

For the Mint & Red Onion Relish:

1 red onion, finely sliced
½ cucumber, peeled, halved lengthways, deseeded and finely sliced
3 tablespoons freshly chopped mint leaves
2 tablespoons plain yoghurt
Juice of 1 lemon
Salt and freshly ground black pepper

Place all the ingredients for the marinade in a food processor or liquidizer and process until smooth. Rub well over the lamb chunks. Cover and leave to marinade in a cool place for 5 –6 hours or preferably overnight.

Prepare the Mint and Onion Relish; mix all the ingredients together in a bowl, cover and chill until required. Thread the lamb between 4 skewers and cook on a hot barbecue for 4 minutes on each side. Brush with a little olive oil, if required.

Leave to rest for 5 minutes. Wrap the pitta breads in foil and place around the edge of the barbecue for 2 – 3 minutes just to warm through. (If you prefer them crispy, do not wrap in foil, but watch they do not burn!)

Serve the lamb kebabs with the warmed split pitta bread and the relish, allowing the hungry guests to stuff the pitta pocket with the tangy relish and cubes of lamb. Serve with additional crisp lettuce leaves and tomato slices.