24 dried apricots
boiling water
1/2 cup apricot jam
1/4 cup red wine vinegar
2 tbsps extra virgin olive oil
2 tbsps shallots (finely chopped)
2 tbsps water
1 tbsp dark brown sugar
1 tsp ground coriander
1 tsp dry mustard
1 tsp lemon juice
2,5 kg lamb loin (trimmed boneless, cut into 1 1/2-inch cubes)
1 red onion (cut into eighths)
pepper, salt

In a small bowl, plump 24 dried apricots in boiling water to cover; drain.
Meanwhile, in a large bowl, combine 1/2 cup apricot jam, 1/4 cup red wine vinegar and 2 tablespoons each extra-virgin olive oil, finely chopped shallots and water.
Stir in 1 tablespoon dark brown sugar and 1 teaspoon each ground coriander, dry mustard and lemon juice.
Add trimmed boneless lamb loin, cut into 1 1/2-inch cubes; toss to combine, cover and refrigerate for 2 hours.
Preheat grill to medium-high.
Thread 1 red onion, cut into eighths, the apricots and lamb onto eight 12-inch skewers; season with salt and pepper.
Cover and grill on a well-oiled grate, turning once, for 7 to 9 minutes for medium-rare.