Grilled Lamb Kebabs With Turkish Flavors

• 2 pounds boneless lamb leg
• 1/2 cup extra-virgin olive oil, divided
• Kosher salt
• Freshly cracked black pepper
• 1/2 cup dried apricots, cut into medium dice
• 2 tablespoons Maras pepper, or 2 teaspoons other dried chili powder mixed with 1 tablespoon paprika
• 1 teaspoon minced garlic
• 2 tablespoons roughly chopped fresh mint
• 4 metal skewers

1. Build a two-level fire in your grill by putting all the coals on one side. When the flames have died down and the coals are medium-hot (you can comfortably hold your hand 6" above the grill for 3-4 seconds), you're ready to cook.
2. Trim the lamb of most of the fat and cut into 32 more or less equal chunks. Combine in a bowl with 1/4 cup olive oil and salt and pepper to taste; toss well to coat.
3. Thread the lamb chunks onto skewers (8 or so per skewer) and place directly over the coals. Cook, turning, until done to your liking, about 8 minutes total for medium-rare.
4. When the lamb is done, slide the chunks off the skewers into a large bowl, then add apricots, Maras pepper, garlic, mint, remaining 1/4 cup olive oil, and more salt and pepper to taste and toss vigorously. Serve warm.

extravirgin olive oil, kosher salt, freshly cracked black pepper, dried apricots, maras pepper, garlic, fresh mint, metal skewers

Taken from www.epicurious.com/recipes/food/views/grilled-lamb-kebabs-with-turkish-flavors-51238700 (may not work)