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Lamb and Turkish Apricot Kebabs on Rosemary Skewers with Tzatziki-style Marinade


A delectable lamb kebab with Turkish apricots with a Greek twist. Hard to resist!

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 7 mins
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  • 8 x 20 cm sprigs fresh rosemary, to use as skewers
  • 1 kg cubed lamb leg meat
  • 1 packet (250 g) dried apricots


  • 1 C (250 ml) Greek yoghurt
  • 1 Tbsp (15 ml) finely chopped rosemary
  • 1 Mediterranean cucumber, seeded and grated
  • 2 tsp (10 ml) mint sauce
  • 1 Tbsp (15 ml) olive oil
  • Sea salt and freshly ground black pepper

Sharpen the ends of the skewers and remove the leaves, leaving only the top portion of the leaves intact. Alternately skewer the lamb and apricots.

Combine all the marinade ingredients and spoon over the kebabs. Allow to marinate for at least 2 hours or even overnight.

Braai over hot coals, turning every 2 minutes, for 10 minutes or until nicely browned and slightly crisped.