These kebabs featuring lamb, apricots and red peppers could become a regular for summer grilling. Cut the pieces uniformly and not too large. Chill the meat well for easier cutting.

These kebabs have tasty morsels of marinated lamb nestled between pieces of fruit and vegetables. They are a regular on my summer grilling menu.

Pieces of lamb are marinated in a paste-like mixture hinted with earthy Indian-inspired spices.

The whole seed spices (coriander, cumin and mustard seed) are toasted to intensify their aroma and flavor, and then ground. You can also use ground versions of the spices in place of the whole, but use about one-third less due to their concentrated flavor. Taste the marinade before using and adjust the seasoning.

The glaze is a good fruity match for the meaty lamb. The spices for the glaze are also toasted. Using apricot nectar and preserves adds sweet, fruity flavor.

For this recipe you can use leg of lamb or lamb loin. When cutting the lamb into chunks, make sure the meat is really cold so it is easier to cut into even cubes. Place the lamb in the freezer for about 20 minutes if needed.

Here's a few tips for kebab success:

Soak flat or round wooden skewers in water at least 30 minutes or more before using. This prevents burning.

Don't overload the skewers with chunks of meat or vegetables; they will be too heavy and not cook evenly.

Make sure pieces are cut uniformly and not too large.

Pair foods together that will cook in the same amount of time. If you're unsure, thread meat and vegetables on separate skewers and cook them accordingly.

Makes: 6 (generous) servingsTotal time: 40 minutes (plus 1 to 6 hours marinating time)2 pounds boneless lamb leg or loin2 teaspoons coriander seed1 teaspoon cumin seed½ teaspoon mustard seed2 cloves garlic, peeled, minced1 tablespoon grated ginger2 to 3 tablespoons olive or canola oil1 teaspoon ground cumin½ teaspoon ground ginger½ teaspoon ground coriander1 tablespoon vegetable oil2 tablespoons fresh lemon juice1/3 cup apricot preserves½ cup apricot nectarKosher salt and freshly ground pepper9 ripe (but firm) apricots12 mini red, yellow or orange bell peppers½ cup fresh cilantro choppedCut the lamb into 1½-inch pieces and place in a sealable plastic bag or bowl. In a small skillet over medium heat, place coriander, cumin and mustard seed. Toast in the skillet a few minutes or until fragrant. Transfer to a clean coffee grinder and pulse to grind the spices or use a mortar and pestle to grind the spices. Place in a bowl and add the minced garlic and grated ginger. Use a fork to mash all ingredients together.Add enough olive oil so the mixture is like a paste. Mix the paste with the olive oil and pour over the lamb. Press the sides of the bag with your hands to massage the paste into the lamb chunks so it coats all the pieces. Cover and refrigerate for least 1 hour or up to 6 hours.While the lamb is marinating, in the same skillet used to toast the spices, add the ground cumin, ginger and coriander and cook, stirring, until fragrant over medium heat. Stir in 1 tablespoon vegetable oil and cook 1 minute. Add the lemon juice, preserves and nectar and stir until smooth.Cook over low heat until the glaze is slightly thickened, season with salt and pepper and set aside. You should have about ½ cup.Preheat the grill to medium. Cut the apricots in half and remove the pits and discard them. Cut the mini peppers in half lengthwise, leaving the stem on for presentation.Thread lamb pieces, apricot halves and peppers onto skewers, beginning and ending with the pepper halves. Season the kebabs with salt and pepper and grill the lamb for 10 to 12 minutes or until cooked as desired. Brush the skewers with the glaze as they cook.Serve the skewers sprinkled with fresh cilantro and any extra glaze.