Tamarind-Glazed Lamb Skewers with Dried-Apricot Relish

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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These tamarind-glazed lamb skewers offer a sophisticated balance of tangy, sweet, and savoury notes. The sharp, fruity profile of the tamarind and orange juice glaze perfectly complements the rich flavour of the lamb, while the dried-apricot relish adds a bright, textured finish. Using lean leg of lamb or trimmed shoulder chops ensures the dish remains light, while the aromatic cracked coriander seeds provide a wonderful earthy depth that ties the components together.

As a diabetes-friendly option, this recipe focuses on high-quality protein and vibrant aromatics rather than heavy fats. It is a fantastic choice for healthy outdoor entertaining or a light weekend dinner. The skewers and relish can be prepared in advance, making it an effortless yet impressive meal to serve with a fresh green salad or a side of whole-grain couscous.

Ingredients for Tamarind-Glazed Lamb Skewers with Dried-Apricot Relish

120ml seedless unsweetened tamarind paste*
120ml de jugo de naranja fresco
80ml mild-flavoured (light) molasses
1 cucharadita de pimiento rojo triturado seco
3 cucharadas de jugo de lima fresco
475ml chopped dried apricots
6 cucharadas de jugo de limón fresco
1/3 taza de cilantro fresco picado
2 tablespoons minced seeded red jalapeño chilies
2 cucharadas (compactadas) de azúcar moreno dorado
2 tablespoons cracked coriander seeds
900g boneless leg of lamb, cut into 1/2-inch pieces
or 1.8kg lamb shoulder chops, fat trimmed, meat cut into 1/2-inch pieces
1 large red onion, cut into 1/2-inch cubes
20 (about) 12-inch metal skewers

How to make Tamarind-Glazed Lamb Skewers with Dried-Apricot Relish

Bring first 4 ingredients to boil in small saucepan over high heat. Reduce heat and simmer until reduced to 240ml , stirring occasionally, about 8 minutes. Remove from heat. Stir in lime juice.

Mix apricots and next 5 ingredients in medium bowl to blend. Season relish to taste with salt and pepper. (Glaze and relish can be made 1 day ahead; cover separately and chill. Bring relish to room temperature. Stir glaze over medium heat until heated through.)

Thread lamb and onion pieces onto skewers, using about 6 onion and lamb pieces per skewer. (Skewers can be prepared 1 day ahead. Cover and chill.)

Prepare barbecue (medium-high heat). Sprinkle skewers with salt and pepper. Grill lamb to desired doneness, turning once and basting with glaze during last minute of grilling, about 2 minutes total for medium-rare. Transfer skewers to platter. Serve with relish.

Available at Indian markets.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.