10ml (2 level tsp) each ground coriander and cumin seeds
5ml (1 level tsp) ground fenugreek
21/2ml 2.5ml (1⁄2 level tsp) chilli powder
45ml (3tbsp) olive oil
Salt and ground black pepper
225g (8oz) onions
2 large oranges
Directions
Step 1
Trim lamb and cut into large cubes, allowing about three pieces per skewer. Finely chop spring onions; squeeze juice from the lemons. Place apricots and figs in a bowl; add enough water to cover completely.
Step 2
Crush garlic and mix with 120ml (8tbsp) lemon juice, the spring onions and all the remaining ingredients apart from the whole onions and oranges. Add lamb to the marinade and stir to coat well. Cover and refrigerate, along with the soaking apricots and figs, for at least 6hr or overnight.
Step 3
Quarter the onions, then separate the quarters into leaves. Thickly slice the oranges. Thread the meat on to metal skewers, alternating with onions and fruit.
Step 4
Barbecue for 25-30min or until the lamb is pink to the centre.
Step 5
Prepare ahead: Complete to end of step 3 up to 3hr ahead, cover and refrigerate. To serve complete the recipe.
Light up the barbecue and give some more kebab recipes a go!
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
