Turkish Lamb, Fig, and Mint Kebabs

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Serve this with a side of bulgur tossed with a little olive oil and feta cheese. Beef or pork will also taste great in place of the lamb.
6 servings (serving size: 2 kebabs)


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2 pounds lean boned leg of lamb
3 tablespoons chopped fresh or 1 tablespoon dried mint
2 teaspoons olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
3 garlic cloves, minced
1 cup boiling water
24 dried figs
2 red onions
Cooking spray


Trim fat from lamb. Cut lamb into 48 (1-inch) pieces; set aside.

Combine mint and next 8 ingredients (mint through garlic) in a large zip-top plastic bag. Add lamb; seal and marinate in refrigerator 20 minutes, turning bag occasionally. Remove lamb from bag; discard marinade.

Combine boiling water and figs in a large bowl; cover and let stand 10 minutes or until soft. Drain well; cut in half. Cut each onion into 6 wedges; cut each wedge in half crosswise (for a total of 24 pieces).

Thread 4 lamb pieces, 2 figs, and 2 onion pieces alternately onto 12 (10-inch) skewers.

Prepare grill or broiler.

Place kebabs on a grill rack or broiler pan coated with cooking spray; cook 4 minutes on each side or until desired degree of doneness.

Created date

July 1999

Nutritional Information

Calories 441
Caloriesfromfat 23 %
Fat 11.3 g
Satfat 3.4 g
Monofat 4.6 g
Polyfat 1.1 g
Protein 35 g
Carbohydrate 53.4 g
Fiber 10.1 g
Cholesterol 101 mg
Iron 4.4 mg
Sodium 185 mg
Calcium 131 mg