11 October 2012
First, blend all the marinade ingredients in a large bowl - preferably non-metallic.
Then marinate the lamb pieces for about 2 hours or leave overnight in the refrigerator.
The next day, skewer the lamb pieces (using metal or water-soaked skewers) along with the onion pieces and apricots.
Now barbecue the yummy marinated kebabs for about 10 - 12 minutes - take off sooner if you feel the meat is cooked through or leave on longer if need be.
Serve lamb tikkas/kebabs immediately with some coriander and mint chutney, and finely sliced onions and finely chopped green chillies (doused with vinegar).
Serves 8 - 10