Put the pork and lamb in a large bowl; mix 2 tablespoons brown sugar, 1 tablespoon curry powder, the coriander and salt in a small bowl; sprinkle overtop and stir. Slice 1 onion and add to the bowl with apricots, red wine, vinegar, 1/2 cup whipping cream and oil; stir until well combined. Refrigerate for an hour, or up to 24 hours.

Cut the remaining onion in half crosswise, then cut each half into quarters. Separate quarters into individual onion layers; set aside. Place large fine-mesh strainer over large saucepan. Add meat mixture to strainer and allow marinade to drain into saucepan.

Alternate meat cubes, marinated dried apricots, onion pieces, and bacon pieces on metal or soaked bamboo skewers, beginning and ending with meat.

Boil the marinade in saucepan until reduced to generous 1 1/4 cups, about 6 minutes. Whisk in butter, apricot preserves, remaining 1 tablespoon brown sugar, 1/2 teaspoon curry powder, and 2 tablespoons whipping cream. Continue boiling sauce until thickened to sauce consistency, about 2 minutes. Season sauce to taste with salt and pepper. Transfer 1/2 cup sauce to small bowl and reserve for basting kebabs during grilling. Leave remaining sauce in saucepan and set aside for serving.

Prepare barbecue to medium-high heat and brush the grill rack with oil. Grill kebabs 4 minutes, basting with reserved 1/2 cup sauce. Continue grilling kebabs until browned and cooked medium-rare, turning occasionally, 4-5 minutes longer. Meanwhile, place saucepan with remaining sauce on 1 side of grill to rewarm. Transfer kebabs to platter.

Brush warm sauce over kebabs and serve.