From above, two plates show burnished lamb skewers crossing over a loose nest of vivid arugula, with charred apricot halves, snowy Manchego shavings, toasted almonds, and ruby drops of sherry glaze scattered artfully across a pale platter.

Pimentón Lamb Skewers with Blistered Apricots & Arugula

Name: Pimentón Lamb Skewers with Blistered Apricots & Arugula
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 2
Cuisine: Spanish
Ingredients: arugula, 3 packed cups washed and dried; lamb leg or shoulder, 12 oz cut into 1-inch cubes; apricots, 4 halved and pitted; Manchego cheese, 1 1/2 oz shaved; Marcona almonds, 3 tbsp lightly crushed; garlic, 2 cloves finely grated; lemon zest, 1 tsp finely grated; lemon juice, 1 tbsp freshly squeezed; sherry vinegar, 2 tbsp; honey, 1 1/2 tbsp; smoked paprika, 2 tsp; ground cumin, 1/2 tsp; fresh thyme leaves, 1 tsp; Aleppo pepper or chili flakes, 1/4 tsp; extra-virgin olive oil, 4 tbsp divided; salt, 1 tsp divided; black pepper, 1/2 tsp

Category BBQ

Prep 20 minutes

Cook 12 minutes

Style Spanish

Technique Grilling

Diet Friendly Gluten-Free

Daily Recipe: June 02, 2026

This BBQ dish leans Spanish without falling into the usual tapas clichés: charred spring lamb skewers get a smoky pimentón marinade, then meet blistered apricots, peppery arugula, and a glossy sherry-honey glaze. It feels seasonal and a little unexpected, with sweet fruit, bitter greens, and deep grill flavor balancing each other beautifully.

Ingredients (for 2)

Arugula - 3 packed cups - washed and dried
Lamb leg or shoulder - 12 oz - cut into 1-inch cubes
Apricots - 4 - halved and pitted
Manchego cheese - 1 1/2 oz - shaved
Marcona almonds - 3 tbsp - lightly crushed
Garlic - 2 cloves - finely grated
Lemon zest - 1 tsp - finely grated
Lemon juice - 1 tbsp - freshly squeezed
Sherry vinegar - 2 tbsp
Honey - 1 1/2 tbsp
Smoked paprika - 2 tsp
Ground cumin - 1/2 tsp
Fresh thyme leaves - 1 tsp
Aleppo pepper or chili flakes - 1/4 tsp
Extra-virgin olive oil - 4 tbsp - divided
Salt - 1 tsp - divided
Black pepper - 1/2 tsp

Preparation

Step 1 - 🔥🍢💧

If using wooden skewers, soak them in water for 20 minutes. Preheat a grill or grill pan to medium-high heat.
Step 2 - 🥣🧄🍖

Mix the garlic, smoked paprika, cumin, thyme, lemon zest, 1 tbsp olive oil, 1/2 tsp salt, and black pepper in a bowl. Add the lamb cubes and toss well. Let marinate for 15 to 20 minutes.
Step 3 - 🍯🥄🌶️

In a small pan, simmer the sherry vinegar and honey over low heat for 2 to 3 minutes until slightly syrupy. Stir in the Aleppo pepper and set aside.
Step 4 - 🍢🍑🫒

Thread the lamb onto skewers. Lightly brush the apricot halves with a little olive oil.
Step 5 - 🔥🍖🍑

Grill the lamb skewers for 6 to 8 minutes, turning often, until charred and juicy. Grill the apricots cut-side down for 2 to 3 minutes until caramelized.
Step 6 - 🥗🍋🫒

Toss the arugula with lemon juice, 1 tbsp olive oil, and a pinch of salt in a mixing bowl.
Step 7 - 🍽️🥗🍢

Arrange the arugula on a platter or plates. Top with the grilled apricots and lamb skewers.
Step 8 - 🧀🌰✨

Spoon or brush the sherry-honey glaze over the lamb and apricots. Finish with shaved Manchego, crushed Marcona almonds, and a final drizzle of olive oil.
Step 9 - 😋🍽️🔥

Serve right away while the lamb is warm and the apricots are glossy.

Additional

For an even more dramatic presentation, use a large pale platter and let the glaze drip naturally around the fruit and skewers. If you prefer, pork tenderloin works beautifully in place of lamb. Kids can help whisk the glaze and scatter the almonds and cheese over the finished dish.