Summary

Ingredients

• 0.5 ½ cinnamon stick (s)
• 2 teaspoons cumin
• 8 tablespoon olive oil
• 0.5 ½ bunch mint, fresh
• 1 chilli pepper (s), red
• 1 clove garlic
• 600 g lamb salmon
• 8 apricot (s)
• Sea salt and pepper, whiter

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Instructions

1. Crush the cinnamon stick and cumin in a mortar. Finely chop the mint and red chilli pepper. Peel and mince the garlic. Mix everything with the olive oil to make a marinade.
2. Cut the lamb into cubes and mix with the marinade. Refrigerate for at least 4 hours.
3. Halve and core the apricots.
4. Remove the lamb from the marinade. Thread the lamb cubes and apricot halves alternately onto skewers.
5. Grill the skewers on medium-high heat for 6–10 minutes, turning every 2–3 minutes, until the internal temperature reaches 63 °C (145 °F).
6. Alternatively, fry the skewers in a pan: Heat the pan over high heat and fry for 1–2 minutes on each side. Transfer to a baking tray and place in a preheated oven at 80 °C (176 °F). Cook for 15 minutes until the internal temperature reaches 63 °C (145 °F).
7. Sprinkle the skewers with sea salt and freshly ground pepper.