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Grilled Lamb Tikka with Caramelized Apricots + Pine Nut Labneh.
So this grilled lamb tikka with caramelized apricots is so simple, quick and easy. If you are not a huge fan of lamb, steak or chicken can work as substitutes, but I recommend giving the lamb a go. Promise, it's not as scary as some of you may be thinking!!
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●strainer
- ●skillet
- ●pan
📝 Preparation Steps
1
Labneh*
2
In a bowl, mix together the yogurt, lemon juice, lemon zest and a pinch of salt. Place a sheet of cheesecloth or a thin kitchen towel in mesh strainer. Pour the yogurt mixture into the cloth and bring the edges of the cloth together at the top. Tie together the ends of the cloth, so the yogurt is closed inside. Place the strainer over a large bowl and place in the fridge overnight. If you are in a hurry, you can skip straining the yogurt and just use the Greek yogurt as is, not a huge deal!!
3
Meanwhile, add the pine nuts, pistachios, sesame seeds and thyme to a skillet. Cook until toasted and fragrant, about ⏱️ 3-5 minutes. Season with salt.
fresh thyme1 tablespoon
4
When the labneh is ready, remove it from the fridge and roll it into balls. Roll each ball in the chopped herbs and then place in a bowl and cover with olive oil. Keep in the fridge until ready to serve.
olive oil (for serving)
5
Lamb
6
Place the lamb in a gallon size ziplock bag or a 9x13 inch pyrex. Add the tandoori paste, coconut milk, sesame oil, smoked paprika, salt and pepper. Massage the marinade all over the lamb steaks. Let sit for ⏱️ 20-30 minutes or up to ⏱️ 6 hours in the fridge.
tandoori paste2 tablespoonssesame oil1 tablespoonsmoked paprika2 teaspoonslamb steaks4
7
When ready to grill, preheat the grill or a grill pan to high heat.
8
In a bowl, toss together the apricots, honey and balsamic vinegar. Place the steaks on the grill and grill about ⏱️ 5 minutes per side (cooking time will vary depending on the thickness of your lamb) or until your desired doneness is reached. Remove from the grill and allow to rest ⏱️ 5 minutes before slicing the steak thinly.
honey1 tablespoonbalsamic vinegar1 tablespoon
9
Meanwhile, rub the grill with a little oil if need and then add the apricots. Grill for ⏱️ 3 minutes per side or until the apricots begin to caramelize. Once grill marks begin to appear, you will know they are ready.
10
To serve, place a piece of naan on a plate. Add the slices of lamb and then the apricots. Place a few labneh balls on each piece of naan and sprinkle with the pine nut/seed mixture. Drizzle with olive oil and then add fresh mint and cherry tomatoes. EAT!
olive oil (for serving)
Nutrition Facts
calories
855 kcal
fat Content
64 g
serving Size
1 serving
fiber Content
6 g
sugar Content
30 g
sodium Content
397 mg
protein Content
31 g
cholesterol Content
106 mg
carbohydrate Content
52 g
saturated Fat Content
25 g
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