Apricot Grilled Lamb Kabobs

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Southern Living


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1/2 cup teriyaki baste-and-glaze sauce

3 tablespoons apricot jam

1 tablespoon rice wine vinegar

1 teaspoon dried rosemary, crushed

2 teaspoons minced garlic

1 pound boneless lean lamb, cut into 1-inch pieces

1 large purple onion, quartered

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