📖 Instructions

1. First, let’s tackle the apricot chutney. In a small saucepan, combine the dried apricots, apple cider vinegar, water, brown sugar, finely chopped red onion, grated ginger, a pinch of red pepper flakes, and a dash of salt. Bring the mixture to a simmer over medium heat.
2. Allow the chutney to simmer gently for about 20-25 minutes, or until the apricots are softened and the liquid has reduced to a thick, jam-like consistency. Stir occasionally to prevent sticking. Once done, remove from heat and let it cool completely. The flavors will intensify as it cools.
3. Now, for the lamb marinade. In a large mixing bowl, combine the ground lamb, finely minced garlic, freshly grated ginger, ground cumin, ground coriander, smoked paprika, turmeric powder, cayenne pepper (if using), salt, and freshly ground black pepper. Don’t be shy with those spices; they’re the heart of the flavor!
4. Using your hands (or a sturdy spoon), thoroughly mix all the ingredients together until well combined. You want the spices to be evenly distributed throughout the lamb. Once mixed, cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the lamb to absorb all those wonderful flavors.
5. When you’re ready to cook, remove the lamb mixture from the refrigerator. Take a portion of the marinated lamb and mold it around a skewer, forming a cylindrical kebab shape. Repeat with the remaining lamb mixture until all the skewers are used. Make sure the lamb is firmly packed on the skewers to prevent it from falling apart during grilling.
6. Preheat your grill to medium-high heat. If using a grill pan on the stovetop, heat it over medium-high heat as well. Lightly oil the grill grates or grill pan to prevent sticking.
7. Place the lamb kebabs on the preheated grill or grill pan. Cook for about 4-5 minutes per side, or until the lamb is cooked through and nicely browned. The internal temperature should reach 145°F (63°C) for medium-rare, 160°F (71°C) for medium, or 170°F (77°C) for well-done. Keep an eye on them and turn them occasionally to ensure even cooking.
8. Once the lamb kebabs are cooked to your liking, remove them from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful kebab.
9. Serve the cumin and coriander lamb kebabs hot, with a generous dollop of the homemade apricot chutney on top. Garnish with freshly chopped cilantro or parsley, if desired. These kebabs are fantastic on their own, or you can serve them with a side of fluffy couscous, grilled vegetables, or a fresh salad.