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  • Serves 4
  • 10 mins


2 Northern Ireland Farm Quality Assured large lamb leg steaks

1 x 5ml (1tsp) olive oil

Apricot glaze

1 inch piece fresh ginger

1 clove garlic

120g apricot jam

50ml water

1 x 5ml (1tsp) Worcestershire sauce

2 x 5ml (2tsp) reduced salt soy sauce

1 x 5ml (1tsp) tomato puree


2 passion fruit

½ a pomegranate or 100g of pomegranate seeds

1 red onion

1 small bag of wild rocket

5ml (1tsp) honey


12 wooden skewers, chopping boards, knives, grill tray, peeler, grater, measuring spoons, small saucepan, mixing spoon, mixing bowl, spoon, oven gloves, tongs, pastry brush.


  1.      Soak the wooden skewers in cold water.
  2.      Pre heat the grill.
  3.      Slice each lamb steak into 6 long strips and rub with the olive oil.
  4.      Thread each lamb strip onto a skewer and place on a grill tray. Remember to wash your hands thoroughly after handling raw meat. 
  5.      On a separate chopping board peel and grate the ginger.  Place in a small saucepan.
  6.      Peel and crush the garlic and add to the saucepan.
  7.      Add the apricot jam, water, Worcestershire sauce, soy sauce, tomato puree to the saucepan.  Mix well.
  8.      Bring the glaze to the boil, reduce the temperature and simmer for 2 minutes to thicken.
  9.      Make the salad:
  •      Cut the passion fruit in half, scoop out the seeds and place in a bowl;
  •      Using a spoon tap the back of the pomegranate to remove the seeds.  Add the seeds to the bowl
  •      Peel and remove the top and bottom of the onion. Finely slice and add to the bowl.
  •      Add the rocket and honey to the bowl and mix well.

10.   Grill the lamb kebabs for two minutes on each side.

11.   Remove the kebabs from the grill and brush with the apricot glaze.

12.   Return the kebabs to the grill and grill for a further minute on each side.

13.   Serve the kebabs with the salad.

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