Rabbit and Apricot Skewers

4.5 from 2 reviews


  • 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
  • 56 skewers metal or wooden (wooden should be soaked in water for 30+min before grilling)


  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 1/4 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.


If you have fresh herbs on hand, use those. I just used dried because it was all that was in my kitchen.