Pork And Lamb Kebabs With Dried Apricots And Onions
Serves: 3
Leola Gaylord
1 January 1970
Based on User reviews:
40
Spice
59
Sweetness
48
Sourness
51
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 tbsp
Curry Powder2 tsps
Coriander Seed2 tsps
Whole Black Peppercorns2 tsps
Salt2 large
Onion (peeled)1.5 cups
Red Wine (dry)1 cup
Red Wine Vinegar1 cup
Olive Oil2 tbsps
Butter (1/4 stick)2 tbsps
Apricot PreserveDirections:
1
Arrange pork tenderloin in one 11 x 7 x 2- inch glass baking dish and lamb in another 11 x 7 x 2-inch glass baking dish
2
Mix 2 tablespoons brown sugar, 1 tablespoon curry powder, coriander, peppercorns, and salt in small bowl; sprinkle half of mixture over pork and remaining half over lamb and stir
3
Slice 1 onion and place in medium bowl; add apricots, orange peel, red wine, vinegar, 1/2 cup whipping cream, and oil; stir to blend
4
Divide onion-apricot marinade between dish with pork and dish with lamb
5
Cover both dishes; chill at least 4 hours
6
DO AHEAD: Can be made 8 hours ahead
7
Keep chilled
8
Cut remaining onion in half crosswise, then cut each half into quarters
9
Separate quarters into individual onion layers; set aside
10
Place large fine-mesh strainer over large saucepan
11
Add pork mixture to strainer and allow marinade to drain into saucepan
12
Transfer pork to medium bowl
13
Repeat with lamb mixture, allowing marinade to drain into same saucepan
14
Transfer lamb to another medium bowl
15
Alternate pork cubes, marinated dried apricots, onion pieces, and bacon pieces on metal skewers, beginning and ending with pork
16
Repeat with lamb cubes, alternating lamb, apricots, onion pieces, and bacon pieces on skewers
17
DO AHEAD: Can be made 4 hours ahead
18
Cover and chill marinade and kebabs separately
19
Boil marinade in saucepan until reduced to generous 1 1/4 cups, about 6 minutes
20
Whisk in butter, apricot preserves, remaining 1 tablespoon brown sugar, 1/2 teaspoon curry powder, and 2 tablespoons whipping cream
21
Continue boiling sauce until thickened to sauce consistency, about 2 minutes
22
Season sauce to taste with salt and pepper
23
Transfer 1/2 cup sauce to small bowl and reserve for basting kebabs during grilling
24
Leave remaining sauce in saucepan and set aside for serving
25
Prepare barbecue (medium-high heat)
26
Brush grill rack with olive oil
27
Grill kebabs 4 minutes; baste kebabs with reserved 1/2 cup sauce
28
Continue grilling kebabs until browned and cooked medium-rare, turning occasionally, about 4 minutes longer for lamb and 5 minutes longer for pork
29
Meanwhile, place saucepan with remaining sauce on 1 side of grill to rewarm
30
Transfer kebabs to platter
31
Brush warm sauce over kebabs and serve
32
Arrange pork tenderloin in one 11 x 7 x 2- inch glass baking dish and lamb in another 11 x 7 x 2-inch glass baking dish
33
Mix 2 tablespoons brown sugar, 1 tablespoon curry powder, coriander, peppercorns, and salt in small bowl; sprinkle half of mixture over pork and remaining half over lamb and stir
34
Slice 1 onion and place in medium bowl; add apricots, orange peel, red wine, vinegar, 1/2 cup whipping cream, and oil; stir to blend
35
Divide onion-apricot marinade between dish with pork and dish with lamb
36
Cover both dishes; chill at least 4 hours
37
DO AHEAD: Can be made 8 hours ahead
38
Keep chilled
39
Cut remaining onion in half crosswise, then cut each half into quarters
40
Separate quarters into individual onion layers; set aside
41
Place large fine-mesh strainer over large saucepan
42
Add pork mixture to strainer and allow marinade to drain into saucepan
43
Transfer pork to medium bowl
44
Repeat with lamb mixture, allowing marinade to drain into same saucepan
45
Transfer lamb to another medium bowl
46
Alternate pork cubes, marinated dried apricots, onion pieces, and bacon pieces on metal skewers, beginning and ending with pork
47
Repeat with lamb cubes, alternating lamb, apricots, onion pieces, and bacon pieces on skewers
48
DO AHEAD: Can be made 4 hours ahead
49
Cover and chill marinade and kebabs separately
50
Boil marinade in saucepan until reduced to generous 1 1/4 cups, about 6 minutes
51
Whisk in butter, apricot preserves, remaining 1 tablespoon brown sugar, 1/2 teaspoon curry powder, and 2 tablespoons whipping cream
52
Continue boiling sauce until thickened to sauce consistency, about 2 minutes
53
Season sauce to taste with salt and pepper
54
Transfer 1/2 cup sauce to small bowl and reserve for basting kebabs during grilling
55
Leave remaining sauce in saucepan and set aside for serving
56
Prepare barbecue (medium-high heat)
57
Brush grill rack with olive oil
58
Grill kebabs 4 minutes; baste kebabs with reserved 1/2 cup sauce
59
Continue grilling kebabs until browned and cooked medium-rare, turning occasionally, about 4 minutes longer for lamb and 5 minutes longer for pork
60
Meanwhile, place saucepan with remaining sauce on 1 side of grill to rewarm
61
Transfer kebabs to platter
62
Brush warm sauce over kebabs and serve