Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 0.5 cup of Greek yogurt, 2 tablespoons of harissa paste, 1 tablespoon of apricot jam, 1 tablespoon of lemon juice, 1 teaspoon of grated fresh ginger, 2 minced garlic cloves, 1 teaspoon of coriander powder, 0.5 teaspoon of turmeric powder, 1 teaspoon of salt, and 0.5 teaspoon of black pepper until well mixed.

2. 2

   Add 500 grams of cubed lamb shoulder to the marinade, ensuring each piece is thoroughly coated, then cover the bowl and refrigerate for at least 4 hours, or preferably overnight, for maximum flavor infusion.

3. 3

   Preheat your tandoor oven or a conventional oven to its highest setting (around 250°C or 480°F), placing a baking stone or heavy baking sheet inside if using a conventional oven to simulate tandoor conditions.

4. 4

   Thread the marinated lamb cubes alternately with wedges of 1 medium red onion and halved 0.5 cup of dried apricots onto the 8 pre-soaked wooden skewers.

5. 5

   Carefully place the prepared skewers directly into the tandoor oven, or arrange them on a wire rack over a foil-lined baking sheet if using a conventional oven, ensuring they are not overcrowded.

6. 6

   Bake for 12-15 minutes, turning occasionally, until the lamb is tender and has a slightly charred exterior, checking for an internal temperature of 63°C (145°F) for medium-rare doneness.

7. 7

   Remove the Harissa & Apricot Lamb Sosaties from the oven, let them rest for 5 minutes, and then garnish with 2 tablespoons of fresh chopped cilantro before serving.