Wineshark Cooking - Lamb Kebabs with Apricot Sauce

Ingredients for apricot sauce:

• Olive oil - 1 tbsp
• Onion finely - 5 oz
• Thyme - 1 tsp
• Canned apricot - 8 oz
• Chicken stock - 8 oz
• Dry white wine - 2 oz
• Sugar - 1/2 tsp

Procedures:

1. Sautee onion finely with olive oil, then add all the other ingredients to cook for about 5 minutes.
2. Blend after it cools down.

Ingredients:

• Lamb shoulder - 1 lb 8 oz
• Green pepper wedges - 16 pcs
• Onion wedges - 16 pcs
• Tomato wedges - 16 pcs
• Whole mushroom - 8 pcs
• Mixed vegetable - 6 oz
• Garlic finely - 1 tsp
• Rosemary - 1 tsp
• Black pepper finely - 1/2 tsp
• Salt - 1 tsp
• Cooking oil - 1 tbsp

Procedures:

1. Cut the lamb shoulder to big pieces, then marinate for about 30 minutes. Remove the mixed vegetable before usage.
2. Use skewer to put green pepper, onion, tomato wedges and lamb alternately, then add the mushroom at the top.
3. Pan-fry the skewer and then put into oven.
4. Serve with the apricot sauce on top.