¼ cup lemon juice
½ lemon, cut into 8 large pieces
1 tbsp honey
1 tbsp olive oil
2 tbsp dried mint
2 tbsp dried rosemary
1 red pepper coarsely cut
16 dried apricots,
12 oz lamb fillet, cubes into medium sized cubes
- Marinade preparation: In a small bowl mix the lemon
juice, the honey, and spices.
- Place the pepper, the apricots and the lamb in a
large bowl and drizzle the marinade, mix to coat thoroughly. Cover and
refrigerate for 1-2 hours.
- Pre-Heat the grill.
- Thread the peppers, the apricots, and the lamb onto
skewers. Include one piece of lemon in each skewer.
- Finishing up: Grill for 10-15 minutes, or until meat
is cooked through.