Grilled Lamb Tikka with Caramelized Apricots
Ingredients
Labneh
-
1
cup
plain Greek yogurt
-
1
teaspoon
lemon juice
-
1
tablespoon
pine nuts
-
1
tablespoon
pistachios
-
1
tablespoon
sesame seeds
-
1
tablespoon
fresh thyme
-
to taste
mixed herbs (cilantro, basil, oregano, mint)
-
to taste
olive oil
Lamb
-
4
pieces
lamb steaks
-
2
tablespoons
tandoori paste
-
⅓
cup
canned coconut milk
-
1
tablespoon
sesame oil
-
2
teaspoons
smoked paprika
-
½
teaspoon
salt
-
½
teaspoon
pepper
-
6
pieces
ripe apricots (halved and pitted)
-
1
tablespoon
honey
-
1
tablespoon
balsamic vinegar
-
6
pieces
warm naan
-
to taste
fresh mint
-
to taste
cherry tomatoes
Instructions
- Mix yogurt, lemon juice, lemon zest, and salt in a bowl.
- Strain the yogurt mixture using cheesecloth and refrigerate overnight or use Greek yogurt directly.
- Toast pine nuts, pistachios, sesame seeds, and thyme in a skillet until fragrant.
- Massage lamb steaks with tandoori paste, coconut milk, sesame oil, smoked paprika, salt, and pepper in a bag and marinate for 20-30 minutes.
- Preheat the grill to high heat.
- Toss apricots with honey and balsamic vinegar.
- Grill lamb steaks for about 5 minutes per side or until desired doneness, then let rest.
- Grill apricots for about 3 minutes per side until caramelized.
- Serve lamb slices on naan, topped with apricots, labneh, and sprinkle with pine nut mixture, olive oil, mint, and cherry tomatoes.
Nutrition Facts (estimated)
Servings
4
Calories
855
Total fat
45g
Total carbohydrates
60g
Total protein
45g
Sodium
500mg
Cholesterol
120mg
You might also like