Apricot Grilled Lamb Kabobs

Ingredients

• 3 tablespoons apricot preserves 
• 1 teaspoon rosemary dried crushed
• 2 teaspoons garlic minced
• 1 pound lamb loins boneless lean cut into 1-inch pieces
• 1 large purple onion quartered
• 1 tablespoon rice wine vinegar 
• 0.5 cup teriyaki baste-and-glaze sauce 

Equipment

• sauce pan
• grill
• ziploc bags
• skewers

Directions

1. Bring first 5 ingredients to a boil in a small saucepan, stirring constantly. Cool completely. Reserve 1/3 cup mixture.
2. Place lamb and onion in a shallow dish or large heavy-duty zip-top plastic bag; pour remaining teriyaki mixture over lamb. Cover or seal, and chill 1 hour, turning occasionally.
3. Remove lamb and onion from marinade, discarding marinade.
4. Alternate lamb and onion on 4 (8-inch) skewers.
5. Coat food rack with cooking spray; place on grill over medium-high heat (350 to 400).
6. Place kabobs on rack, and grill, covered with grill lid, 8 minutes or to desired degree of doneness, turning and basting occasionally with reserved teriyaki mixture.