Rabbit and Apricot Kabobs

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Are these skewers or kabobs? What’s the difference? Or is it the skewers are what puts together the kabobs? Whatever.

Do you ever get those Living Social deals in your inbox? I do. I’ve complained about them before. But instead of just unsubscribing, I still let them come to my inbox. I mean, I’ve been subscribed to it for 2 years and haven’t bought even one thing…but I might, right? I just rhymed. Like yesterday. The deal was a brazilian wax. That’s exciting. That sh*t is expensive. Pulling hair out of your body, around the pubic area, is pricey. Makes sense. Not really. Remember when I did that for the first time? That wasn’t my favorite day of 2011. Nor was it my readers favorite post. I think I went too far that day. Oopsies poopsies.

Colorado is so weird. It’s been pouring for days out here! It was the hottest place in the world and it has now turned into the wettest. Holy balls, I exaggerate a lot. It’s like our state has turned into Washington state. Not that I really know what Washington is like since I’ve never been there, but I’ve heard things. Like it rains a lot there. I’m digging this rain thing. It’s all thundery at night and makes me want to cuddle like an infant. Or Krystle and Jake’s bulldog puppy. I need to learn to be cute like a puppy so a kind, attractive, CrossFitting male wants to cuddle me. OR just get a puppy so more guys come talk to me. That thing is a human magnet.

So guess what exciting stuff Laura and I did with our Friday night?! Ok, get this. So we got in our car, we drove to a local little restaurant, and we ordered ourselves a gluten free pizza. Then, we drove a block down to Whole Foods and bought some coconut milk ice cream. Coconut Bliss to be exact. I love that brand. We then proceeded on to Red Box where we rented 21 Jump Street and took our sorry asses home to sit on the couch and be merry. I love Friday nights with Laura. As non thrilling as they are, they are still the best. Especially when it’s pouring rain. Love you forever rain.

Ok, let’s talk about something worth a damn. Like this recipe. OMG. It was surpisingly delicious. When I first got some rabbit from US Wellness Meats, I kind of just stared at it for a while. Then I stored it in the freezer for even longer. Until one day, I decided to brave the little guy and take on cooking him up. I’ve never cooked with rabbit before. Nor do I know what the meat tastes like. So I guessed. I marinated it. I paired it with fruit. And I cooked it. And it came together beautifully. Thank gosh. Wasting meat sucks. Especially because I still have to eat it or I feel guilty. This was enjoyable. Don’t be scared of the bunny. He’s your friend. Your tasty friend.

Rabbit and Apricot Skewers

4.8 rating
3 reviews
PREP 2 hours
COOK 10 mins
TOTAL 2 hrs 10 mins
Yields 3-5

INGREDIENTS :

  • 3 Boneless Rabbit Striploins, cut into 1 inch pieces
  • 4 apricots, cut into fourths
  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 3 garlic cloves, minced
  • 1 teaspoon raw honey
  • juice of 1 lemon
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, chopped
  • salt and pepper, to taste
  • 5-6 skewers metal or wooden (wooden should be soaked in water for 30+min before grilling)

DIRECTIONS :

  1. Marinating is your best friend here people. The longer you marinate, the better it taste. Promise. I marinated mine for 3 days. Because I was lazy mainly.
  2. In a large bowl or large tupperware container, add all of your ingredients other than your rabbit and apricots. Whisk together.
  3. Chop up your rabbit into pieces and place in your bowl. Mix to combine. Cover and place in the fridge for 2+ hours. The longer, the better. Pure science.
  4. Once your rabbit has marinated, take out of fridge to settle to room temperature. For about 20 minutes. Or don't, whatever.
  5. At this point, you'll probably want to heat up your grill.
  6. Use your metal or wooden skewers to place a piece of rabbit on (careful of your fingers. don't say I didn't warn you), then a ¼ of an apricot, then another piece of rabbit and another piece of apricot. I put 4 pieces of rabbit and 3 pieces of apricot on each skewer to make 5 skewers total, but you can do whatever you want. You're such a stud, you call the rules.
  7. Place kabobs on grill. Turn after about 3 minutes and let cook for another 3 minutes, or until cooked through. (Time on the grill will differ depending on the size of the rabbit pieces).
  8. EAT THEM! So delicious and nutritious.

by

INGREDIENTS :

  • 3 Boneless Rabbit Striploins, cut into 1 inch pieces
  • 4 apricots, cut into fourths
  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 3 garlic cloves, minced
  • 1 teaspoon raw honey
  • juice of 1 lemon
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, chopped
  • salt and pepper, to taste
  • 5-6 skewers metal or wooden (wooden should be soaked in water for 30+min before grilling)

DIRECTIONS :

  1. Marinating is your best friend here people. The longer you marinate, the better it taste. Promise. I marinated mine for 3 days. Because I was lazy mainly.
  2. In a large bowl or large tupperware container, add all of your ingredients other than your rabbit and apricots. Whisk together.
  3. Chop up your rabbit into pieces and place in your bowl. Mix to combine. Cover and place in the fridge for 2+ hours. The longer, the better. Pure science.
  4. Once your rabbit has marinated, take out of fridge to settle to room temperature. For about 20 minutes. Or don't, whatever.
  5. At this point, you'll probably want to heat up your grill.
  6. Use your metal or wooden skewers to place a piece of rabbit on (careful of your fingers. don't say I didn't warn you), then a ¼ of an apricot, then another piece of rabbit and another piece of apricot. I put 4 pieces of rabbit and 3 pieces of apricot on each skewer to make 5 skewers total, but you can do whatever you want. You're such a stud, you call the rules.
  7. Place kabobs on grill. Turn after about 3 minutes and let cook for another 3 minutes, or until cooked through. (Time on the grill will differ depending on the size of the rabbit pieces).
  8. EAT THEM! So delicious and nutritious.

by

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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21 thoughts on “Rabbit and Apricot Kabobs”

  1. I am not sure what your food budget is, but holy carp—$22 a pound for rabbit? Really? No wonder I don’t eat grassfed, if there is such a thing as a grassfed rabbit that hasn’t been eaten by a dog or hawk.

  2. Anything that you can do with chicken, you can do with rabbit. We cook with it quite often, and it’s free for us since hubby and I actually hunt for them (just be sure the month has an R in it. Honest…Rabbit season here runs from Middle/end of Sept – end of March. April pushes the envelope a little),

  3. Hm, I’m intrigued.. As an aside though, regarding you never having been to Washington State… what happened to you going to our NW Regional Event??

    1. Plans changed and work stuff came up so I decided to stay in CO. I was totally bummed, I was really looking forward to going there!

  4. I need a popular blog about healthy food, so producers will send me rabbit, duck, lamb and all the other “fun” stuff to blog about. I was going chicken thighs tonight, and now they might just be kabobs. Did I miss the post about you kicking the crush to the curb or what???

  5. Grilling this weekend for some friends, couldn’t decide what to grill,,thanks for figuring it out for me!!!!

    Cant wait, looks so yummy!

  6. Juli – totally unrelated to this post… although the kabobs do look bombtastic. What weightlifting shoes do you use and/or recommend? I’m foregoing buying real clothes this month for a new pair of shoes for oly lifting. It’s happening, I’m becoming one of those girls who walks around in gym clothes all the time. Yay!

    I figured you’d have a good recommendation. Thanks!

    1. I have reebok lifting shoes and I think they’re great, but some of my friends have nike, do-wins, and other kinds. I don’t think I’m really strong enough to know the difference with lifting shoes haha

  7. Perfect timing! I decided last night that tonight for dinner I would be making kabobs. Going to use this marinade recipe for the chicken ones and a different one for the steak. Made some lettuce wrapped fajita’s last night and cooked everything on the BBQ, best thing I have made all week!

  8. Hey Juli!

    Odd fact: The Living Social deal? Yeah, I’m pretty much great friends with everyone at that Salon. The esthetician there is great, as are all the stylists. So….five star recommendation from me (not that I know about brazilian waxes first hand…that’d be weird).

    Cya at CFB!

  9. Hmm rabbit – I haven’t come across rabbit anywhere locally yet, but I think I would give it a try. You make it look and sound pretty good – these kabobs look like the ka-bomb! I just said that.

  10. Rabbit is a delicacy where I live, it has its own unique taste, and not similar to chicken in my opinion. We just fry it with garlic and white wine, salt and pepper.

    Another not so paleo way of doing it is rabbit stew served with spaghetti.

    Delicious! 🙂

  11. I somehow missed this when it first got posted– I started working a month or so ago at a ranch that raises grass fed rabbits for meat. We’re pretty small scale right now, but I’m excited to try this recipe! Now I just have to figure out what cut the “striploin” is, as we’ve just been grilling/braising/stewing ours whole…

    And if you’re in Western Colorado ever (Aspen/Glenwood area) and want to hang out with some feeding-on-grass rabbits, let me know!

  12. Super Yea I found this recipe! I have a frozen rabbit just sitting in my deep freezer – had no idea what to do with it!!! YES! This sound super yummy-thanks.

  13. Every time I go to this German market where I cant read anything at all because I cant speak German, I stare at the little headless rabbit for like 5 minutes and contemplate making this recipe. I havent gotten the balls to do it!! Maybe today! Wish me luck lol

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